DEAS 66-3: 2023  
ICS 67.080.20 
 
© EAC 2023                                                                                                                              Third  Edition 2023 
 DRAFT EAST AFRICAN STANDARD  
Tomato products — Specification — Part 3: Tomato juice  
EAST AFRICAN COMMUNITY  DEAS 66 -3: 2023  
ii © EAC  2023 – All rights reserved  
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Reproduction for sales purposes may be subject to royalty payments or a licensing agreement.  
Violators may be prosecuted . DEAS 66 -3: 2023  
© EAC 2023 – All rights reserved  iii 
 Contents  Page 
Foreword  ................................ ................................ ................................ ................................ ............................  iv 
1 Scope  ................................ ................................ ................................ ................................ ......................  1 
2 Normative references  ................................ ................................ ................................ ............................  1 
3 Terms and definitions  ................................ ................................ ................................ ...........................  1 
4 Requirements  ................................ ................................ ................................ ................................ .........  2 
4.1 General requirement s ................................ ................................ ................................ ...........................  2 
4.2 Specific requirements  ................................ ................................ ................................ ...........................  2 
5 Food additives  ................................ ................................ ................................ ................................ ....... 3 
6 Contaminant s ................................ ................................ ................................ ................................ .........  3 
6.1 Pesticide residues  ................................ ................................ ................................ ................................ . 3 
6.2 Heavy metal limits  ................................ ................................ ................................ ................................ . 3 
7 Hygiene  ................................ ................................ ................................ ................................ ...................  3 
8 Packaging  ................................ ................................ ................................ ................................ ...............  3 
9 Labelling  ................................ ................................ ................................ ................................ .................  3 
9.1 Labelling of retail containers  ................................ ................................ ................................ ...............  3 
9.2 Labelling of non -retail containers  ................................ ................................ ................................ ........  4 
10 Sampling  ................................ ................................ ................................ ................................ ................  4 
Annex  A (normative)  Sampling  ................................ ................................ ................................ ........................  5 
B.1 Definitions  ................................ ................................ ................................ ................................ ..............  5 
B.1.1  Lot ................................ ................................ ................................ ................................ ...........................  5 
B.1.2  Lot size  ................................ ................................ ................................ ................................ ...................  5 
B.1.3  Sample size  ................................ ................................ ................................ ................................ ............  5 
B.2 Sampling plans  ................................ ................................ ................................ ................................ ...... 5 
Bibliography  ................................ ................................ ................................ ................................ ........................  7 
 DEAS 66 -3: 2023  
iv © EAC  2023 – All rights reserved  
 Foreword  
Development of the East African Standards has been necessitated by the need for harmonizing requirements 
governing quality of products and services in the East African Community. It is envisaged that through 
harmo nized standardization, trade barriers that are encountered when goods and services are exchanged 
within the Community will be removed.  
The Community has established an East African Standards Committee  (EASC)  mandated to develop and 
issue East African Stan dards  (EAS) . The Committee is composed of representatives of the National 
Standards Bodies in Partner States, together with the representatives from the public and private sector 
organizations  in the community .  
East African Standards are developed through  Technical Committees that are representative of key 
stakeholders including government, academia, consumer groups, private sector and other interested parties. 
Draft East African Standards are circulated to stakeholders through the National Standards Bodie s in the 
Partner States. The comments received are discussed and incorporated before finalization of standards, in 
accordance with the Principles and procedures for development of East African Standards.  
East African Standards are subject to review, to kee p pace with technological advances. Users of the East 
African Standards are therefore expected to ensure that they always have the latest versions of the standards 
they are implementing .  
The committee responsible for this document is Technical Committee EAS/TC 025, Processed fruits, 
vegetables and tubers.  
This third edition cancels and replaces the second  edition (EAS  66-3:2017 ), which has been technically 
revised.  
Attention is drawn to the possibility that some of the elements of this document may be subj ect of patent 
rights. EAC shall not be held responsible for identifying any or all such patent rights.  
 
 DRAFT EAST AFRICAN STANDARD  DEAS 66 -3: 2023  
 
© EAC 2023 – All rights reserved  1 
 Tomato products — Specification — Part 3: Tomato  juice  
1 Scope   
This Draft East African Standard  specifies requirements, sampling and test methods for  unfermented but 
fermentable juice, intended for direct consumption, obtained from fresh tomatoes (Solanum lycopersicum L).  
puree, paste or concentrates . 
2 Normative references  
The following documents are referred to in the text in such a way that some or all of their content constitutes 
requirements of this document.  For dated references, only the edition cited applies. For undated references, 
the latest edition of the referenced document (including any amendments) applies.  
AOAC 971.27, Sodium chloride in canned vegetables. Method I  
CODEX STAN 192, General standards for food additives  
EAS 38, Labelling of pre -packaged foods — Specification  
EAS 39, Hygiene in the food and drink manufacturing industry — Code of practice  
ISO 750, Fruits and vegetables — Determ ination of titratable acidity  
ISO 1842, Fruit and vegetable products — Determination of pH  
ISO 2173, Fruit and vegetable products — Determination of soluble solids — Refractometric methods  
ISO 4833 (all parts), Microbiology of the food chain — Horizontal m ethods for the enumeration of 
microorganisms  
ISO 6579 -1, Microbiology of the food chain — Horizontal method for the detection, enumeration and 
serotyping of Salmonella — Part 1: Detection of Salmonella spp.  
ISO 6633, Fruits, vegetables and derived products  — Determination of lead content — Flameless atomic 
absorption spectrometric method  
ISO 16649 -2, Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of 
beta-glucuronidase -positive Escherichia coli — Part 2: Colony -count t echnique at 44 degrees C using 5 -
bromo -4-chloro -3-indolyl beta -D-glucuronide  
ISO 21527 -1, Microbiology of food and animal feedingstuffs — Horizontal methods for the enumeration of 
yeasts and moulds  
3 Terms and definitions   
For the purposes of this document , the following terms and definitions apply.  DEAS 66 -3: 2023  
2 © EAC  2023 – All rights reserved  
 ISO and IEC maintain terminological databases for use in standardization at the following addresses:  
— ISO Online browsing platform: available at http://www.iso.org/obp  
3.1 
tomato juice  
unconcentrated liquid extracted from ripe and sound tomatoes puree, paste or concentrates  
3.2 
natural tomato soluble solids (Ntss) content  
reading obtained on a refractometer at 20 °C expressed in terms of percent sucrose, of the clear serum 
obtained from a tomato product containing no added salt, and that is uncorrected for acidity  
3.3 
defects  
presence of seeds, skins, stems, cores and other coarse or hard substance  
4 Requirements  
4.1 General requirements  
Tomato juice shall  
a) have a colour cha racteristic of the variety. No artificial colouring matter shall be added;  
b) have a characteristic tomato flavour and shall be free from flavour foreign to the product;  
c) have an even texture and consistency;  
d) flows readily and shall have a normal amount of in soluble tomato solids in suspension; and  
e) be free from defects including the following:  
i) dark specks or scale -like particles;  
ii) seeds or other objectionable particles of seeds;  
iii) tomato peels; and extraneous matter   
4.2 Specific requirements  
Tomato juice shall comply with the compositional requirements indicated in Table 1 when tested in 
accordance with the methods specified therein.  
Table 1 — Specific Requirements for tomato juice  
S/N Characteristic  Requirement  Test method  
i)  Sodium chloride, percent by mass,  
max. 0.6 AOAC  971.27  
ii)  Natural  tomato  soluble  solids  content  
at 20 °C, percent  by mass,  min. 4 ISO 2173  
iii)  pH Not higher  than 4.3 ISO 1842  
iv)  Titratable acidity, percent by mass,  
max.  10 ISO 750  DEAS 66 -3: 2023  
© EAC 2023 – All rights reserved  3 
 5 Food additives  
Food additives shall be used in accordance with  CODEX STAN 192.  
6 Contaminants  
6.1 Pesticide residues  
The product covered by the provisions of this Standard shall comply with those maximum residue limits 
established by the Codex Committee on Pesticide Residues for this commodity.  
6.2 Heavy metal limits  
When tested in accordance with ISO 6633, the lead content in tomato juice shall not exceed 0.05 mg/kg.  
7 Hygiene  
7.1 Tomato juice shall be prepared and handled in accordance with the appropriate provisions of EAS 39.  
7.2 Tomato juice shall be free from pa thogenic organisms and shall comply with the microbiological limits 
indicated in Table 2 when tested in accordance with the methods prescribed therein.  
Table 2 — Microbiological limits for tomato juice  
S/N Type  of micro -organism  Maximum  limit Test method  
i) Total  viable  counts,  cfu/mL  10 ISO 4833  (All parts)  
ii) Yeast and moulds  cfu/mL  Shall  be absent  ISO 21527 -1 
iii) Escherichia  coli, cfu/Ml  Shall  be absent  ISO 16649 -2  
iv) Salmonella  sp. per 25 mL Shall  be absent  ISO 6579 -1 
8 Packaging  
Tomato juice s hall be packed in suitable food grade containers. The containers shall be free from other 
products that may lead to contamination and alter the quality, composition, flavour, odour and taste of the 
products. Containers shall be air tight and shall be provi ded with tamper - proof seals and closures. Containers 
shall preclude contamination with or proliferation of microorganisms in the products during storage and 
transport . 
9 Labelling  
9.1 Labelling of retail containers  
In addition to the requirements of EAS 3 8, the following specific labelling requirements shall apply and shall be 
legibly and indelibly labelled on each container:  
a) name of product shall be “Tomato juice”;  
b) name and physical address of manufacturer/importer;  
c) country of origin;  DEAS 66 -3: 2023  
4 © EAC  2023 – All rights reserved  
 d) date of manufacture and expiry date;  
e) list of ingredients in descending order;  
f) net content declared in SI units (metric system);  
g) storage instructions;  
h) instructions for use; and  
i) batch number in code or in clear.  
9.2 Labelling of non -retail containers  
Information for non -retail containers shall be given either on the container or in accompanying documents, 
except that the name of the product, lot identification, and the name and address of the manufacturer, packer, 
distributor or importer, as well as storage instructions, shall a ppear on the container. However, lot 
identification, and the name and address of the manufacturer, packer, distributor or importer may be replaced 
by an identification mark, provided that such a mark is clearly identifiable with the accompanying documents.  
10 Sampling  
Sampling shall be done in accordance with Annex A. DEAS 66 -3: 2023  
© EAC 2023 – All rights reserved  5 
 Annex  A 
(normative)  
 
Sampling  
B.1 Definitions  
B.1.1  Lot 
Collection of primary containers or units of the same size, type, and style manufactured or packed under 
similar conditions and handled as a single unit of trade . 
B.1.2  Lot size  
Number of primary containers or units in the lot . 
B.1.3  Sample size  
Total number of sample units drawn for examination from a lot . 
B.1.4  Sample unit  
Container, a portion of the contents of a container, or a composi te mixture of product from small containers 
that is sufficient for the examination or testing as a single unit. For fill of container, the sample unit shall be the 
entire contents of the container . 
B.2 Sampling plans  
Lot size (primary  containers)  Size of container,  
n 1 
Net weight  equal  to or less than  1 kg (2.2 lb) 
4 800 or less 13 
4 801 to 24 000 21 
24 001 to 48 000 29 
48 001 to 84 000 48 
84 001 to  144 000 84 
144 001 to 240 000 126 
Over  240 000 200 
Net weight  greater  than 1 kg (2.2 lb) but not more than 4.5 kg (10 lb) 
2 400 or less 13 DEAS 66 -3: 2023  
6 © EAC  2023 – All rights reserved  
 2 401 to 15 000 21 
15 001 to 24 000 29 
24 001 to 42 000 48 
42 001 to  72, 000 84 
72 001 to  120 000 126 
Over  120 000 200 
Net weight  greater  than 4.5 kg (10 lb) 
600 or less 13 
601 to 2 000  21 
2 001 to 7 200 29 
7 201 to 15 000 48 
15 001 to 24 000 84 
24 001 to 42 000 126 
Over  42 000 200 
1 n = number  of primary  containers  in sample.  
 
 DEAS 66 -3: 2023  
© EAC 2023 – All rights reserved  7 
 Bibliography  
[1] United States Standards for Grades of Tomato Juice, Effective date July 22, 1985  
[2] CODEX STAN 247:2005, Ge neral Standard for Fruit Juices and Nectars  
[3] Codex Alimentarius website: http://www.codexalimentarius.net/mrls/pestdes/jsp/pest_q -e.jsp  
[4] USDA Foreign Agricultural Service website: http://www.mrldatabase.com  
[5] USDA Agricultural Marketing Service web site: http://www.ams.usda.gov/AMSv1.0/Standards  
[6] USDA Plant Inspectorate Service website: http://www.aphis.usda.gov/import_export/plants  
[7] European Union: http://ec.europa.eu/sanco_pesticides/public  
. DEAS 66 -3: 2023    
 
© EAC 2023 – All rights reserved