KENYA STANDARD  KS 2297:2022  
ICS 67.140.10  
Second  Edition  
  
 © KEBS 2022   
  Chicken essence — Specification    
 
 
KS 2297: 2022  
ii © KEBS 2022  – All rights reserved  
 TECHNICAL COMMITTEE REPRESENTATION  
The following organizations were represented on the Technical Committee:  
Ministry of Health - food safety unit  
Kenya Industrial Research and Development Institute  
National Public Health Laboratory  
Government Chemist’s Department  
Farmer’s Choice (K) Ltd.  
University of Nairobi — Department of Food Science, Nutrition and Technology  
Consumer Information Network  
Kenchic (K) Ltd.  
Kenya Meat Commission  
Directorate of Livestock Production  
Directorate of Veterinary Services  
Kenya Nut Company - Morendat farm  
Meat Training institute  
Choice Meats limited  
XXX 
Kenya Bureau of Standards — Secretariat  
REVISION OF KENYA STANDARDS  
In order to  keep abreast of progress in industry, Kenya Standards shall be regularly reviewed.  Suggestions for 
improvements to published standards, addressed to the Managing Director, Kenya Bureau of Standards, are 
welcome.  
© Kenya Bureau of Standards, 2022  
Copyrigh t. Users are reminded that by virtue of Section 25 of the Copyright Act, Cap. 130 of 2001 of  the Laws of Kenya, copyright subsists 
in all Kenya Standards and except as provided under Section 25 of this Act, no Kenya Standard produced by Kenya Bureau of Sta ndards 
may be reproduced, stored in a retrieval system in any form or transmitted by any means without prior permission in writing f rom the 
Managing Director.   KENYA STANDARD  KS 2297:2022  
ICS 67.140.10  
Second  Edition  
 
© KEBS 2022  – All rights reserved  iii 
  Chicken essence — Specification   
 
Kenya Bureau of Standards,  Popo Road, Off Mombasa Road,  
P.O. B ox 54974 - 00200,  Nairobi, Kenya  
 +254 020 6948000, + 254 722202137, + 254 734600471  
 info@kebs.org  
 @KEBS_ke  
 kenya bureau of standards (kebs)  
  
KS 2297: 2022  
iv © KEBS 2022  – All rights reserved  
 Foreword  
This Kenya Standard was prepared by the Meat  and Poultry  products  Technical Committee under the guidance 
of the Standards Projects Committee, and it is in accordance with the procedures of the Kenya Bureau of 
Standards  
Chicken essence is prepared from whole dressed chickens by partial hydrolysis along with the boiled water  
extract and concentrated under vacuum. The concentrated extract is further sterilized and the fat, if any, is  
removed. The concentrate is further processed and clarified to meet the prescribed requirements of nitrogen,  
total solids, etc. The required sweet ening and flavouring agents are added and the product is packed in  
hermetically sealed ampoules.  
The demand for chicken essence is increasing considerably both from the civilian population and from the  
defence personnel. This standard is being formulated i n order to ensure that the production of chicken essence  
is up to a quality level that is acceptable to the consumers and feasible for the manufacturers.  
In the preparation of this standard, the following sources were consulted extensively:  
IS 5558:1970 (R 2000), Specification for chicken essence.  
Codex Alimentarius website: http://www.codexalimentarius.net/mrls/vetdrugs/jsp/vetd_q -e.jsp.  
USDA Foreign Agricultural Service website: http://www.mrldatabase.com.  
USDA Agricultural Marketing Service website: http: //www.ams.usda.gov/AMSv1.0/Standards.  
European Union: http://ec.europa.eu/enterprise/sectors/pharmaceuticals/veterinary -use/maximumresidue - 
limits/index_en.htm.  
XXXXXXXX  
Acknowledgement is hereby made for the assistance derived from this (these) source (s)  
 KS 2297:2022    
 
© KEBS 2022 – All rights reserved   
  Chicken essence — Specification   
1 Scope  
This Kenya Standard specifies the requirements and the methods of sampling and test for chicken essence . 
2 Normative references  
The following referenced documents referred to in the text in such a way that some or all of their content 
constitutes requirements of this document. For dated re ferences, only the edition cited applies.  
 For undated references, the latest edition of the referenced document (including any amendments) applies , 
see ISO/IEC Directives, Part  2). 
I. AOAC Official Method 931.06:1931, Phosphorus (Total) (P2O5) in Eggs  
II. CAC/RC P 1, Recommended international code of practice — General principles of food hygiene  
III. EAS 35, Edible salt — Specification  
IV. EAS 12, Drinking (potable water) — Specification  
V. EAS 38, Labelling of prepackaged foods — Specification  
VI. EAS 39, Hygiene in the food and  drink manufacturing industry — Code of practice  
VII. EAS 41, Fruits, vegetables and derived products — Sampling and methods of test  
VIII. EAS 103, Schedule for permitted food additives  
IX. EAS 123, Distilled water — Specification  
X. ISO 936, Meat and meat products — Determ ination of total ash  
XI. ISO 4831, Microbiology of food and animal feeding stuffs — Horizontal method for the detection and  
enumeration of coliforms — Most probable number technique   
XII. ISO 4832, Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of 
coliforms  -Colony -count technique  
XIII. ISO 4833, Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of  
microorganisms — Colony -count technique at 30 degrees C  
XIV. ISO 5537, Dried milk — Determination of moisture content (Reference method)  
XV. ISO 5985, Animal feeding stuffs — Determination of ash insoluble in hydrochloric acid   
XVI. ISO 6491, Animal feeding stuffs — Determination of phosphorus content — Spectrometric method  
XVII.  ISO 6579, Microbiology of  food and animal feeding stuffs — Horizontal method for the detection of 
Salmonella  spp.  
XVIII.  ISO 8156, Dried milk and dried milk products — Determination of insolubility index   
XIX. ISO 9390, Water quality — Determination of borate — Spectrometric method using azomethine -H  
XX. ISO 13730, Meat and meat products — Determination of total phosphorus content — Spectrometric 
method   
XXI. ISO 21527 -1, Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration 
of yeasts  and moulds — Part 1: Col ony count technique in products with water activity greater than 0.95   
XXII.  ISO 21527 -2, Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration 
of yeasts  and moulds — Part 2: Colony count technique in products with water activity  less than or 
equal to 0.95  
 
3 Terms and definitions  
For the purposes of this document, the following terms and definitions apply.  
chicken essence  
a liquid extract containing the hydrosoluble  extractives of chicken flesh and bones and may contain permitted   
© KEBS 2022  – All rights reserved  iii 
  additives or preservatives . 
4 Ingredients  
 
4.1 Essential ingredients  
 
 
4.1.1  Dressed Poultry that complies with the requirement of KS EAS  953. 
4.1.2  Chicken Meat –Carcasses and parts that c omplies with the requirement of dressed poultry KS EAS 
953. 
4.1.3. Water that complies with the requirement of KS EAS 12 . 
 
4.2 Optional Ingredients  
 
4.2.1  Food additives, if used in chicken essence shall comply with Codex Stan 192  
4.3 Processing requirements  
 
Healthy chicken shall be dressed, extracted with hot distilled water, concentrated to desired volume, clarified 
properly after rendering it fat -free, adjusted to proper solid and nitrogen content, filtered, filled in aseptic 
packaging materia l, sealed and sterilized.  
5 Quality Requirements  
5.1 General Requirements  
5.1.1  The product shall be clear and without any sediment.  
5.1.2  It shall have a characteristic taste and odour of chicken meat.  
5.1.3  The chicken essence shall not show evidence of deterioration, discoloration or slimy appearance on 
storage.  
5.2 Specific Requirements  
The product shall comply with the requirements in Table 1;  
Table 1 — Requirements for Chicken Essence  
 
S/N. Parameter  Requirement  Reference test 
Method   
i) Total solids, percent by weight  10 - 12  AOAC 990:20  
ii) Protein content, percent by weight  8 - 10  ISO 937 Titrimetry    
iii) Chloride content, percent by weight  0.15 - 0.20  ISO 1841 -2  
iv) pH  5.8 to 6.2  ISO 2917   
v) Sterility test  To pass the test  Annex C  
vi) Setting time at -10 °C  not more than 1½ 
hours  Annex A   
iv © KEBS 2022  – All rights reserved  
  
5.3 Contaminants  
5.3.1  Heavy metals  
Chicken essence shall comply with maximum limits for heavy metals as specified in Codex Stan 193  
 
5.3.2  Microbial contaminants  
Chicken essence shall comply with maximum limits for microbial level as specified in Table 3, when 
tested in accordance with the methods given therein.  
 
Table 3 — Microbiological limits for Chicken essence  
 
 
 
 
 
5.3.3 Veterinary drug residues  
Chicken essence shall comply with the maximum drug residue limits specified in CAC/MRL 2,  
5.3.4  Pesticide  residues  
 
Chicken essence shall comply with the maximum pesticide residue limits as specified by the Codex 
Alimentariu s Commission.  
 
6 Hygienic requirements  
 
6.1 The product shall be prepared and handled under strict hygienic conditions only in premises maintained in 
a thoroughly clean and hygienic condition in compliance with KS EAS 39   
6.2  All equipment coming in contact with raw materials or products in the co urse of manufacture shall be kept 
clean. An adequate  supply of steam and water, hose, brushes and other equipment, necessary for proper 
cleaning of machinery and equipment shall be available. The equipment may be sterilized by immersion in or 
swabbing with  hypochlorite or other chlorine solution.  
7 Packaging  
 
7.1 Packing  
 The chicken essence shall be pack ed in hermetically sealed packaging material , which shall be further 
packed in suitable cartons or other containers.  
7.2 The number of packed products in e ach carton /container  shall be subject to agreement between the 
 purchasers and the vendors.  
8 Labelling  
 S/N. Parameter  Requirement  Reference test 
Method   
I Total plate count, cfu/g <10 ISO 4833 -1  
vi Clostridium perfringes per 25g  Absent  ISO 7937   
© KEBS 2022  – All rights reserved  v 
  In addition to the requirement in Ks EAS 38 , Labelling of pre -packaged foods  — General requirements, the 
packages  shall be marked by labelling on the containers themselves or as agreed to between the purchaser 
and the vendor. The marking or the label shall give the following information:  
a) Name of the product  along with brand name, if any;  
b) Name and address of the  manufacturer;  
c) Net weight of the contents;  
d) Batch number in code;  
e) Names of the ingredients; and  
f) Date of production  
g) Date of expiry  
9 Sampling  
 
Sampling of chicken essence shall be done in accordance with KS CXS 234.  
   
vi © KEBS 2022  – All rights reserved  
 Annex A  
(normative)  
 
Dete rmination setting  
 
A.1 Apparatus  
A.1.1  Bath  — made of suitable material for holding ice -salt freezing mixture.  
A.1.2  Thermometer  — calibrated 10 °C to 110 °C.  
A.1.3  Watch  
A.2 Procedure  
A.2.1  Break the ice into pieces and mix common salt with it, and place it in the tub. Maintain the temperature 
of ice -salt mixture at below -10 °C. Place 5 ampoules in the bath and note the time. Also note the time separately 
when the contents of each of 5 ampoules form a jelly.  
The ampoules should form a transparent solid je lly without any separation of solids or appearance of turbidity.  
   
© KEBS 2022  – All rights reserved  vii 
  Annex B  
(informative)  
 
Determination of total solids  
 
B.1 Apparatus  
B.1.1  Flat-bottom dishes  — of nickel or other suitable material and with cover. Dishes should not be 
affected by boiling water. They may be 7 to 8 cm in diameter and not more than 2.5 cm deep. They should be 
provided with short glass stirring rods having a widening flat end.  
B.1.2 Well-ventilated oven  — maintained at 100° ± 2°C.  
B.2 Procedure  
Weigh accurately about 5 g of the sample into a flat -bottom glass or china or aluminium dish (with a cover) 
previously dried and weighed. Heat the dish containing the material after uncoverin g in an oven maintained at 
100° ± 2°C for about 5 hours. Cool in a desiccators and weigh with the cover on. Repeat the process of drying, 
cooling and weighing at half -hourly intervals, until the difference between two consecutive weighings is less 
than 2 m g. Record the lowest weight.  
B.3 Calculation  
Total solids, percent by weight = 
()
()WWWW
−−
12 100  
 
where  
W2 = weight in g of dried sample with the dish,  
W = weight in g of empty dish, and  
W1 = weight in g of sample with the dish.  
   
viii © KEBS 2022  – All rights reserved  
 Annex C 
(normative)  
 
Test for sterility  
 
F.1 Principle  
F.1.1  Tests for sterility are based upon the principle that if bacteria are placed in a medium which provides 
nutritive material and water, and kept at a favourable temperature, the organisms will grow, and their presence 
will be indicated by a turbidity in the originally clear medium.  
F.1.2  General  
The test for sterility comprises: (a) detection of aerobic and anaerobic organisms; and (b) detection of fungi.  
F.2 Detection of aerobic and anaerobic organisms  
F.2.1  Reagents  
F.2.1.1  Medium for aerobic organisms  — The medium either consists of meat extract containing a suitable 
concentration of peptone or is prepared by the enzymic digestion of protein material. After the final sterilization, 
the alkalinity of the mediu m lies between the limits represented by pH 7.2 and pH 7.8, except where otherwise 
stated.  
F.2.1.2  Medium for Anaerobic Organisms  — The medium is similar to that for aerobic organisms, with the 
addition of either (a) sufficient heat -coagulated muscle to oc cupy a depth of at least 1 cm at the bottom of the 
container, or (b) about 0.05 percent of agar together with other suitable substance which may decrease the 
oxidation -reduction potential of the final medium sufficiently to permit the growth of obligate an aerobic 
organisms, an oxidation -reduction potential indicator such as resazurin sodium may be added. After final 
sterilization, the alkalinity of the medium lies between the limits represented by pH 7.2 and pH 7.8. Before the 
sample to be tested is added, the medium is heated at 100°C for sufficient time to free it from dissolved oxygen, 
and cooled.  
F.2.2  Procedure  — Inoculate 100 mg of media for aerobic organisms and for anaerobic organisms with 2 
ml of the contents of each sealed container to be tested. I ncubate the inoculated media between 30 °C and 32 
°C for seven days. The product shall pass the test if a growth of micro -organisms does not occur in any tube 
before the end of seven days. If growth occurs, fresh material may be taken and the test repeated , and, if 
necessary, this may be done a third time. The product shall fail to pass tests if growth occurs in each of the 
three tests, or if a growth of the same organisms occurs in more than one test.  
 
F.3 Detection of fungi  
F.3.1  Reagents  
F.3.1.1  Fluid sabouraud medium  
Dextrose  20 g 
Pancreatic digest of casein  5 g 
Peptic digest of animal tissue  5 g 
Water  1 000 ml  
  
© KEBS 2022  – All rights reserved  ix 
  Dissolve the dextrose, the pancreatic digest of casein, and the peptic digest of animal tissue in the water with 
the aid of gentle h eat. Adjust the medium with 1 N sodium hydroxide solution so that, after sterilization, it will 
have a pH of 5.7 + 0.1. Filter, if necessary; place in culture tubes, and sterilize at 121 °C for 20 minutes. The 
autoclave temperature should be reached within  ten minutes.  
 
F.3.2  Procedure  — Inoculate 15 ml of sabouraud medium with 1 ml of the contents of each sealed container 
to be tested. Incubate the inoculated medium between 22° to 25 °C for not less than ten days. When the material 
to be tested renders the  medium turbid so that it is not possible to determine the presence or absence of growth 
readily by visual examination, transfer suitable portions of this turbid medium between the third and seventh 
days after the test is started. Incubate both the origina l and transfer tubes for seven to eleven days. Examine 
all tubes during and at, the end of the incubation period. When evidence of growth is observed within two days, 
check the tubes showing such evidence by microscopic examination of stained smears or by transferring to a 
suitable medium. If on the first test no growth is found the material under examination meets the requirements 
of the absence of contamination with fungi. If growth is found, the test may be repeated to rule out laboratory 
contamination w hich may be introduced during the test, using twice the number of samples. If repeated tests 
confirm the presence of contamination due to fungi, the sample shall fail to pass the test.  
 
Requirements  
. 
 
  
x © KEBS 2022  – All rights reserved  
 Bibliography  
[1] ISO ##### -#, General title — Part #: Title of part  
[2] ISO ##### -##:20##, General title — Part ##: Title of part  
A Bibliography , if present, shall appear after the last annex.  
The bibliography may include  
— documents that are not publicly available,  
— documents which are only cited in an informative manner, and  
— documents which have merely served as bibliographic or background material in the preparation of the 
document.  
For online referenced documents, information sufficient to identify and locate the source shall be provided. 
Preferably, the primary source of the referenced document should be cited, in order to ensure traceability. 
Furthermore, the reference should, as f ar as possible, remain valid for the expected life of the document. The 
reference shall include the method of access to the referenced document and the full network address .