KENYA STANDARD       KS 2431: 2018  
 ICS 67.220.10  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Garlic paste — Specification  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 KS 2431 : 2018 
 
ii                         © KEBS 20 18— All rights reserved   
 
 
 
 
 
© KEBS 20 18          Second Edition 20 18 KENYA STANDARD        KS 2431: 2018  
© KEBS 20 18 — All rights reserve d                    iii TECHNICAL COMMITTEE REPRESENTATION  
 
The following organizations were represented on the Technical Committee:  
Jomo Kenyat ta University of Agriculture & Technology  
Technical University of Kenya — Department of Food and Beverage Production 
and Service  
Consumer Information Network (CIN)  
Ministry of Health — Department of Public Health  
Government Chemist’s Department  
K.I. R. D. I 
Unilever (K) Ltd.  
Jomu Spice Firm  
Tropical Heat Ltd.  
Top Foods  EA Ltd.  
Adamji Multi Supplies  
 
Kenya Bureau of Standards — Secretariat.  
 
 
 
 
 
 
REVISION OF KENYA STANDARDS  
 
In order to keep abreast of progress in industry, Kenya Standards shall be 
regularl y reviewed.  Suggestions for improvements to published standards, 
addressed to the Managing Director, Kenya Bureau of Standards, are welcome.  
 
 
 
 
 
 
 
 
 
 
 
 
 
 KS 2431 : 2018 
 
iv                         © KEBS 20 18— All rights reserved  ©Kenya Bureau of Standards, 20 18 
 
Copyright. Users are reminded that by virtue of Section 25 of the Copyright Act, 
Cap. 12 of 2001  of the Laws of Kenya, copyright subsists in all Kenya 
Standards and except as provided under Section 26 of this Act, no Kenya 
Standard produced by Kenya Bureau of Standards may be reproduced, stored 
in a retrieval system in any form or transmitted by any means without prior 
permission in writing from the Managing Director . 
 
 KENYA STANDARD        KS 2431: 2018  
© KEBS 20 18 — All rights reserve d                    v ICS 67.220.10  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Garlic paste — Specification  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 KS 2431 : 2018 
 
vi                         © KEBS 20 18— All rights reserved   
 
 
 
KENYA BUREAU OF STANDARDS (KEBS)  
 
Head Office:  P.O. Box 54974, N airobi -00200, Tel.: (+254 020) 605490, 
602350, Fax: (+254 020)  604031  
E-Mail: info@kebs.org,  Web:http://www.kebs.org   
 
Coast Region     Lake Region          Rift Valley 
Region  
P.O. Box 99376, Mombasa -80100   P.O. Box 2949, Kisumu -40100        
P.O. Box 2138, Nakuru -20100  
Tel.: (+254  041) 229563, 230939/40  Tel.: (+254 057) 23549, 22396        
Tel.: (+254 051) 210553, 210555  
Fax: (+254  041) 229448    Fax: (+254 057) 21814  
 
 
Foreword  
 
This Kenya Standard was developed by the Spices and Condiments Technical 
Commi ttee under the guidance of the Standards Projects  Committee , and it is in 
accordance with the procedures of the  Kenya  Bureau  of Standards . 
 
Garlic paste is made from garlic ( Allum sativum ) cloves which have been 
crushed into a paste.  This standard specifie s physical and chemical limits as 
well as microbilogical and metalic contaminant limits. It also sets out hygiene 
and packaging and labelling requirements and preserves test methods.  
This second edition standard has been reviewed to incorporate reviewed te st 
methods for  physical requirements,  microbiology and heavy metal contaminant 
limits.  These Reviewed test methods bring the standard in line with 
requirements for trade in the EA region and for global trade.  
 
 
During  the development of this standard , reference was ma de to the following 
documents:  
 
The Food, Drugs and Chemical Substances Act, Cap. 254 of the Laws of 
Kenya.  
 KENYA STANDARD        KS 2431: 2018  
© KEBS 20 18 — All rights reserve d                    
vii Codex Stan 192  - Codex General Standard for food additives.  
 
Codex St an 193 - Codex General Standard  for conta minants  in Foods  
and fe eds. 
 
The Public Health  Act, Cap. 242  of the Laws of Kenya.  
 
Acknowledgement is hereby made for the assistance obtained fro m these  
sources.  
  
KENYA STANDARD                  KS 2431 : 2018 
 
 
© KEBS 2 018— All rights reserved  1 Garlic paste — Specification  
 
1 Scope  
 
This Kenya Standard specifies requirements and the methods of sampling a nd 
test for garlic paste.  
 
2 Normative references  
 
The following referenced documents are indispensable for the application 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.  
 
 
KS EAS 38, Labelling of pre -packaged foods  
 
KS ISO 7954:1 Microbiology of food and animal feeding stuffs — General guidance for 
enumeration of yeasts and moulds — Part 8: Colony count technique at 25 degrees C. 
 
KS ISO 21527 -2:2008 Kenya Standard — Microbiology of food and animal feeding 
stuffs — Horizontal method for the enumera tion of yeasts and moulds Part 2 :  Part 2: 
Colony count technique in products with water activity less  than or equal to 0,95 
. 
 
KS IS O 4832:, Microbiology of food and animal feeding stuffs — Horizontal method 
for the enumeration of coli forms — Part 3: Colony -count technique.  
 
KS ISO 6579, Microbiology of food and animal feeding stuffs — Part 6: Horizontal 
method for the detection of Sa lmonella spp.  
 
 
KS ISO 6888 -1, Microbiology of food and animal feeding stuffs Horizontal method for 
the enumeration of coagulase -positive staphylococci (Staphylococcus aureus and other 
species)  Part 1: Technique using Baird -Parker agar medium.  
 
KS ISO 166 54, Microbiology of food and animal feeding stuffs  —  Horizontal 
method for the detection of Escherichia coli 0157 . 
 
 KS 2431 : 2018 
 
2                   © KEBS 20 18 — All rights reserved  KS ISO 793, Microbiology of food and animal feeding stuffs -- Horizontal method 
for the enumeration of Clostridium perfrigens -- Colony -count technique.  
 
KS ISO 6633, Fruits ,Vegetables and derived products - Determination of lead 
content - Flameless atomic absorption Spectrometric Method.  
 
 KS ISO 6634, Fruits ,Vegetables and derived products - Determination of 
Arsenic Content - Silver diethl ydithiocarbamate spectrophotometric Method.  
 
 
.   
 
 EAS 35,  Fortified Edible salt — Specification.  
 
KS EAS 39 ---Code of hygienic practice for food and drink manufacturing companies  
 
KS ISO 948 –Spices and condiments -- Sampling  
 
KS ISO 16050, Foodstuffs — Determination of Aflatoxin B 1,and the total contents of 
Aflatoxins B 1, B2, G 1 and G 2 in cereals, nuts and derived products — High performance 
liquid chromatographic method  
 
Codex Stan 193 --Codex Standard for Contaminants in food and feeds . 
 
Codex Stan 1 92- Codex standard for Additives in Foods  
 
 
KS ISO 948, Spices and condiments — Methods of sampling . 
 
 
ISO 2173   - Fruit and vegetable products -- Dete rmination of soluble solids -- 
Refractometric method . 
 
 
3 Definitions  
 
For the purpose of this sta ndard, the following definition  shall apply.  
 
3.1  
extraneous  vegetable material   
 KS 2431 : 2018 
 
© KEBS 20 18 — All rights reserved  3 fibre and skin common to garlic and stems up to 10 mm in length aggregating  an 
area of 5 cm2 KS 2431 : 2018 
 
4                   © KEBS 20 18 — All rights reserved   
4 Requirements  
 
4.1 General requirements  
 
4.1.1 Garlic paste shall be obtained by  crushing and blending of clean garlic  
pulp with subsequent concentration under vacuum.  
 
4.1.2  Garlic  paste shall be of the consistency of crushed garl ic.  
 
4.1.3  The garlic cloves used  shall be mature, sound, fresh , and free from insect 
and fungal attack.  
 
4.1.4 Colour   
 
Garlic paste shall be light to  ivory brown in colour.  
 
4.1.5 Flavour  
 
Garlic paste shall have characteristic flavour with no burnt fl avour or other off 
flavour.  
 
4.1.6 Defects   
 
Garlic paste concentrate  shall be free from  extraneous vegetable material.  
 
4.1.7 Garlic paste shall be free of insect fragments and contamination from 
rodents . 
 
4.2  Specific requirements  
 
4 .2.1  Garlic paste shall comply with the physical and chemical limits given 
in Table 1 . 
 
Table 1  — Physical  and chemical limits for garlic paste  ? 
 
 
 
Table 1 — Physical and chemical limits for g arlic paste  
 
SL Characteristic  Requirem Test KS 2431 : 2018 
 
© KEBS 20 18 — All rights reserved  5 No. ent/ 
Limits  method  
i) Total soluble solids, % 
(mass/mass), min.  55 ISO 2173  
 
 Acidity as Acetic  acid 5 KS 03 -400 
ISO Test  
method  ? 
ii) Total insoluble pulp, % 
(mass/mass), m ax. 2 Appendix 
C 
 
 
 
 
 
 
 
 
 
 
 
 
 
4 .2.2 Garlic  paste sha ll comply with the heavy metal contaminant l imits given  in 
Table 2.  
 
 
Table 2 — Heavy metal contaminant limits for garlic paste  
 
 
 
SL 
No Characteristic  Requirement  Test 
method 
 
i) Arsenic (as As), 
ppm,  max.   ( 0.5 ) KS ISO 
6634  
ii) Lead (as Pb), ppm 
max.  2.5 ( 2 ) KS ISO 
6633   
 
 
4 .2.3 Garlic paste shall comply with the microbiological limits given in Table 3 . KS 2431 : 2018 
 
6                   © KEBS 20 18 — All rights reserved  Table  3  —  Microbiological limits for garlic  paste 
 
SL 
No Characteristic  Limits  Test 
method   
i) Coli forms, cfu/g  < 10 KS ISO 
4832  
ii) Yeast and mould counts, 
cfu/g  < 10  KS ISO 
7954:1  
iii) E. Coli counts, cfu/g  Absent  KS ISO 
16654  
iv Clostridium perfrigens  < 10 KS ISO 793  
v) Salmonella , cfu /25 g  Absent  KS ISO 
6579  
Vi ) Staphylococcus aur eus 
cfu/ g  < 10  KS ISO 
6888  
 
 
 
 5. Hygiene  
 
5 .1 Garlic paste shall be manufactured under hygienic conditions complying 
with the Public Health Act, Cap. 242 of the Laws of Kenya, the Food Drugs and 
Chemical Substances Act Cap. 254 of the  Laws of Kenya a nd  KS EAS 39 .  
 
 
 5 .1.1 Garlic paste shall comply with the Biosafety   Act, No 2 of 2009  of the  
laws of Kenya . 
 
 
5 .3 Aflatoxins  
 
Garlic paste shall not have more than 10  ppb total aflatoxins  and 5  ppb 
Aflatoxin  B1. when tested according to KS ISO 1650 60. 
 
 
 
 
6  Weights and measures  
 
6.1  Fill of the container   KS 2431 : 2018 
 
© KEBS 20 18 — All rights reserved  7 Fill of the container shall comply wit h the Weights and Measures Act, Cap 213,  
of the Laws of Kenya.  
 
7 Environmental management   
 
Garlic paste shall be processed in an environment that conforms  to Environment 
Management Coordination Act 1999 No.8 on environmental management and 
conform to Cleaner Production . 
 
 
 
8 Packaging and marking  
 
8.1 Packaging   
 
Garlic paste shall be packed in food grade containers that secu re product 
integrity and safety  of the product.  
 
8 .2 Labelling   
 
Labelling shall be  done in accordance with  KS  EAS 38 . Each container shall be 
legibly and indelibly marked with the following particulars:  
 
i) name of the product;  
 
ii) name and physical address of the manufacturer;  
 
iii) net weight of the contents in grams or kilograms;  
 
iv) date of manufacture;  
 
v) code number/lot number;  
 
vi) list of ingredients in descending order;  
 
vii) expiry date;  
 
viii) storage instructions;  
 
ix) instructions for use;  
 KS 2431 : 2018 
 
8                   © KEBS 20 18 — All rights reserved  x) instructions for disposal of used package;  
 
xi) irradiation status, whe re applicable;  
 
xii) GMO status,  where applicable . 
 
9 Sampling  
 
Sampling shall b e done according to KS ISO 948 . 
 
 
 
 
 
 KS 2431 : 2018 
 
© KEBS 20 18 — All rights reserved  9  
Annex B 
(normative)  
(Table 1, Item ii) ) 
 
Determination of total soluble solids  
 
B.1   Apparatus  
 
B.1.1 Refractometer , either hand or Abbe re fractometer.  
 
B.2 Procedure  
 
Keep one or two drops of the  Garlic paste ( tamarind concentrate )sample 
between the two prisms of the refractometer and read the percentage of 
refractometric solub le solids. Although the instrument is calibrated at 20˚C, no 
temperature correction is usually necessary, if readings are taken at room 
temperature.  
 
 KS 2431 : 2018 
 
10                   © KEBS 20 18 — All rights reserved  Annex  C 
(normative ) 
(Table 1, item iii)  
 
Determination of total insoluble pulp  
 
C.1 Procedure   
 
Boil 20  g of sample with 100 -mL distilled water for 30 -40 min.  Filter through 
dried and weighed filter paper.   Wash with hot water.  Dry paper at 100˚C to 
constant weight.  From this weight subtract the weight of the filter paper. This 
gives the weight of total  insoluble pulp.  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 KS 2431 : 2018 
 
© KEBS 20 18 — All rights reserved  11