KENYA STANDARD      KS 2431: 2018 
 ICS 67.220.10 
 
 
 
  
 
  
 
 
 
  
 
Garlic paste — Specification 
 
 
  
 
  
 
  
 
   
 
  
 
  
 
  
 
   
 
  KS 2431: 2018 
 
i i                          © K EBS 2018— All right s reserved  
 
 
  
 
© KEBS 2018          S e c ond Edition 2018 KENYA STANDARD       KS 2431: 2018 
© KEBS 2018 — All right s reserved                    iii TECHNICAL COMMITTEE REPRESENTATION 
 
The following organizations were represented on the Technical C ommittee:  
Jomo Kenyatta University of  Agriculture & Technology 
Technical University of Kenya— Department of Food and Beverage Production 
and Service 
Consumer Information Network (CIN) Ministry of Health — Depart ment 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 Standard s — Secretariat. 
 
 
  
 
 
REVISION OF KENYA STANDARDS 
 
In order to keep abreast of progre ss in industry, Kenya Standar ds shall be 
regularly reviewed.  Suggestions for improvements to published standards, 
addressed to the Managing Direct or, Kenya Bureau of Standards, are welcome. 
 
  
 
  
 
   
 
  
 KS 2431: 2018 
 
i v                          © K EBS 2018— All right s reserved ©Kenya Bureau of Standards, 2018 
 
Copyright. Users are reminded that by virt ue of Section 25 of the Copyright Act, 
Cap. 12 of 2001  of the Laws of Keny a, copyright subsists in all Kenya 
Standards and except as provided under Sect ion 26 of this Act, no Kenya 
Standard produced by Kenya Bureau of  Standards may be reproduced, stored 
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permission in writing from the Managing Director.  
 KENYA STANDARD       KS 2431: 2018 
© KEBS 2018 — All right s reserved                    v ICS 67.220.10 
 
 
  
 
   
 
  
 
  
 
Garlic paste — Specification  
 
  
 
   
 
  
 
  
 
  
 
   
 
  
 KS 2431: 2018 
 
v i                          © K EBS 2018— All right s reserved  
 
 
 
KENYA BUREAU OF STANDARDS (KEBS) 
 
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Coast Region    L ake Region         R i f t  V a l l e y  
Region  
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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 
Committee under the guidance of the Standards Projects Committe e, and it is in 
accordance with the procedures  of the Kenya B ureau of Standards . 
 
Garlic paste is made from garlic ( Allum sativum ) cloves which have been 
crushed into a paste. This standard specifies physical and chem ical limits as 
well as microbilogical and metalic contaminant limits. It also sets out hygiene 
and packaging and label ling requirements and preserves test met hods. 
This second edition standard ha s been reviewed to incorporate r eviewed test 
methods for physical requirement s, 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 made to the following 
documents:  
The Food, Drugs and Chemical Subs tances Act, Cap. 254 of the La ws of 
Kenya.   KENYA STANDARD       KS 2431: 2018 
© KEBS 2018 — All right s reserved                    
vii Codex Stan 192 - Codex General S tandard for food additives. 
 
Codex Stan 193 - Codex General St andard for contaminants in Foo ds  
and feeds.  
The Public Health  Act, Cap . 242  of the Laws of Kenya.  
 Acknowledgement is hereby made for the assistance obtained from  these 
sources. 
  
K E N Y A  S T A N D A R D                  KS 2431: 2018 
 
 
© KEBS 2018— All rights reserved  1Garlic paste — Specification 
 1 Scope 
 
This Kenya Standard specifies requirements and the methods of s ampling and 
test for garlic paste.  
2 Normative references 
 
The following referenced documents are indispensable for the ap plication of this 
document. For dated references, only the edition cited applies.  For undated references, 
the latest edition of the refer enced document (including any am endments) 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 techniq ue at 25 degrees C. 
 
KS ISO 21527-2:2008 Kenya Standard — Microbiology of f ood and animal feeding 
stuffs — Horizontal method for t he enumeration of yeasts and mo ulds Part 2:  Part 2: 
Colony count technique in products w ith water activity less tha n or equal to 0,95 
. 
 
KS ISO 4832:, Microbiology of food and animal feeding stuffs — Horizontal method 
for the enumeration of coli fo rms — Part 3: Colony-count techni que. 
 
KS ISO 6579, Microbiology of food and animal feeding stuffs — P art 6: Horizontal 
method for the detection of Salmonella spp. 
 
 KS ISO 6888-1, Microbiology of food and animal feeding stuffs H orizontal method for 
the enumeration of coagulase-pos itive staphylococci (Staphyloco ccus aureus and other 
species)  Part 1: Technique usi ng Baird-Parker agar medium. 
 
KS ISO 16654, Microbiology of food and animal feeding stuffs  —  Horizontal 
method for the detection of  Escherichia coli 0157. 
  KS 2431: 2018 
 
2                    © KEBS 2018 — A ll rights reserved KS ISO 793, Microbiology of food and animal feeding stuffs -- H orizontal method 
for the enumeration of Clostridi um perfrigens -- Colony-count t echnique. 
 
KS ISO 6633, Fruits ,Vegetables  and derived products- Determina tion of lead 
content- Flameless atomic absor ption Spectrometric Method. 
 
 KS ISO 6634, Fruits ,Vegetables and derived products- Determin ation of 
Arsenic Content - Silver diethlyd ithiocarbamate spectrophotomet ric Method. 
 
 
.   
 
 EAS 35,  Fortified Edible salt — Specification.  
 
KS EAS 39--- Code of hygienic practice for f ood 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 f or Contaminants in food and fe eds. 
 
Codex Stan 192- Codex standa rd for Additives in Foods 
 
 
KS ISO 948, Spices and condim ents — Methods of sampling. 
 
 
ISO 2173   - Fruit and vegetable products -- Determination of soluble so lids -- 
Refractometric method. 
 
 
3 Definitions  
For the purpose of this standard,  the following definition shal l apply. 
 3.1  
extraneous vegetable material   
 KS 2431: 2018 
 
© KEBS 2018 — All ri ghts reserved 3fibre and skin common to garlic and stems up to 10 mm in length  aggregating an 
area of 5 cm2 KS 2431: 2018 
 
4                    © KEBS 2018 — A ll rights reserved  
4 Requirements 
 
4.1 General requirements  
 
4.1.1  Garlic paste shall be obtained by crushing and blending of cle an garlic  
pulp with subsequent con centration under vacuum.  
 4.1.2   Garlic paste shall be of the c onsistency of crushed garlic.  
 
4.1.3   The garlic cloves used shall be mature, sound, fresh, and fre e 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 vegetabl e material. 
 
4.1.7  Garlic paste shall be free of insect fragments and contaminati on from 
rodents. 
 
4.2  Specific requirements  
4 .2.1   Garlic paste shall comply with the physical and chemical limi ts given 
in Table 1.  
Table 1 — Physical and chemical limits for garlic paste ? 
   
Table 1 — Physical and chemical limits for garlic paste  
 
SL Characteristic Requirem Test KS 2431: 2018 
 
© KEBS 2018 — All ri ghts reserved 5No. 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), max. 2 Appendix 
C 
  
 
 
 
  
 
  
 
  4 .2.2  Garlic paste shall comply with the heavy metal contaminant lim its given in 
Table 2. 
  
Table 2 — Heavy metal contamin ant 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 give n in Table 3. KS 2431: 2018 
 
6                    © KEBS 2018 — A ll 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 aureus 
cfu/ g < 10  KS ISO 
6888 
 
 
 
 5. Hygiene 
 
5 .1 Garlic paste shall be manufactured under hygienic conditions c omplying 
with the Public Health Act, Cap. 242 of the Laws of Kenya, the Food Drugs and 
Chemical Substances Act Cap. 2 54 of the  Laws of Kenya and  KS EAS 39 . 
  
 5 .1.1  Garlic paste shall comply with  the Biosafety  Act, No 2 of 200 9 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 165060. 
  
 
 6  Weights and measures  
 
6.1  Fill of the container   KS 2431: 2018 
 
© KEBS 2018 — All ri ghts reserved 7Fill of the container shall comp ly with the Weights and Measure s 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 manageme nt 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 con tainer shall be 
legibly and indelibly marked w ith the following particulars: 
 
i) name of the product; 
 
ii) name and physical addre ss of the manufacturer; 
 
iii) net weight of the content s 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 2018 — A ll rights reserved x) instructions for disposal of used package; 
 
xi) irradiation status, where applicable; 
 
xii) GMO status, where applicable. 
 
9 Sampling   Sampling shall be done acc ording to KS ISO 948. 
 
  
 
  KS 2431: 2018 
 
© KEBS 2018 — All ri ghts 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 refractometer. 
 B.2 Procedure 
 
Keep one or two drops of the Garlic paste ( tamarind concentrat e )sample 
between the two prisms of the re fractometer and read the percen tage of 
refractometric soluble solids.  Although the instrument is calib rated at 20˚C, no 
temperature correction is usually  necessary, if readings are ta ken at room 
temperature. 
 
 KS 2431: 2018 
 
1 0                    © KEBS 2018 — A ll 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 f ilter paper. This 
gives the weight of total insoluble pulp. 
 
  
 
  
 
   
 
  
 
  
 
  
 
  
 
   
 
  KS 2431: 2018 
 
© KEBS 2018 — All ri ghts reserved 11