i          KENYA STANDARD     DKS 2845 : 2018  
                      ICS 67.120.10  
 
 
 
 
 
 
 
 
 
 
  
 
Fermented sausages  (salami)  
-specification  
 
 
  
 
 
 
 
 
 
 
 
 
 
 
 
 
      PUBLIC REVIEW  DRAFT, OCTO BER  2018  
 
 
 
 
 
 
 
 
 
 
©KEBS 2018          First Edition 2018  
 
 
 
  
         ©KEBS 2018 — All rights reserved  ii  
KENYA STANDARD     DKS 2845 : 2018  
                      ICS 67.120.10  
   
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Fermented  sausages (salami)  
- Specification  
 
 
 
 
 
 
 
 
 
 
 
 
 
PUBLIC REVIEW  DRAFT, OCTO BER  2018  
 
 
 
 
 
 
 
 
 
 
 
 
©KEBS 2018          First Edition 2018  
 
 
 
  
iii           
TECHNICAL COMMITTEE REPRESENTATION  
 
The fo llowing 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. 
Universi ty 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  
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 improvement to published standards, a ddressed to the Managing Director, Kenya Bureau of Standards, 
are welcome.  
 
 
 
 
 
© Kenya Bureau of Standards, 2017  
 
Copyright. Users are reminded that by virtue of Section 25 of the Copyright Act, Cap. 12 of 2001  of the Laws of Kenya, copyr ight 
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 . 
 
  
         ©KEBS 2018 — All rights reserved  iv KENYA STANDARD         
 
 
 
 
 
 
 
 
 
 
 
 
 
Fermented  sausages  (Salami)  
— Specification  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
KENYA BUREAU OF STANDARDS (KEBS)  
 
Head Office:  P.O. Box 54974, Nairobi -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 05 7) 23549, 22396        Tel.: (+254 051) 210553, 210555  
Fax: (+ 254 041 ) 229448    Fax: (+254 057) 21814  
 
 
 
 
 
 
  
v           
 
Forewo rd 
 
This Kenya Standard was prepared by the Meat and Poultry  Products Technical Committee under the 
guidance of th e Standards Projects Comm ittee, and it is in accordance with the procedures of the Kenya 
Bureau of Standards.  
 
Fermented sausages  commonly referred  to as salamis are a  type of cured sausage  meat  consisting of 
fermented and air -dried me at, typically beef or pork, other meats can al so be used for processing the 
product.  As an emerging product, fermented sausages are currently being produced and marketed in Kenya. 
However, there is no national standard to regulate their quality and safety and hence the preparation of this 
first editio n of the standard.  The standard specifies Methods of sampling and analysis that enhance 
maintenance of quality and safety of fermented sausages  
 
 
During the preparation of this standard, reference was made to the following documents:  
 
The Food, Drugs  and C hemical Substances Act, Cap 254 of the L aws of Kenya.  
 
International Commission on Microbiological Specifications for Foods - Micro -organisms in Foods, 
Book 8 . 
The assistance derived from the above sources is highly acknowledged.  
 
 
 DKS 2845 :2018  
©KEBS 201 8 — All rights reserved        1  
KENYA STANDARD           
 
 
Fermented  sausages (salami)  — Specification  
 
 
1. Scope  
 
This standard prescribes the quality and safety requirements, sampling and method of test for  fermented 
sausages.  
 
 
2. Normative references  
 
The following referenced documents are indispensable for t he 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.  
I. KS CAC/MRL 2 - Maximum Residue Limits for Veterinary Drugs in Fo od 
II. KS 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 technique at 44 
degrees C using 5 -bromo -4-chloro -3-indolyl beta -D-glucuronide.  
III. KS ISO 6579 Microbiology of food and animal feeding stuffs — Horizontal method for the detection of 
Salmonella spp.  
IV. KS ISO 11290 - 1 Microbiology of the food chain - Horizontal method for the detection and 
enumeration of Listeria monocytogenes and other L isteria spp. -- Part 1: Detection method.  
V. KS 2761 code of hygienic practice for meat  
VI. KS 1051 Guide on maximum limits of pesticide residues in foods  
VII. EAS 39 Standard Code of Hygiene Practice for Food and Drink Manufacturing Industry  
VIII. EAS 38, Labelling of pre -packaged food  
IX. Codex standards GSFA 192.  
X. KS 2763 meat speciation – method of test  
XI. ISO 4833  Microbiology of the food chain -- Horizontal method for the enumeration of microorganisms  
XII. Bristish standards EN14332, 14627, 14082, 14083, 14084  
XIII. Association Of Offici al Analytical Chemists AOAC 999.10, 999.11, 973.34, 986.15, 971.21  
XIV. Codex Alimentarius Commission CAC/MRL 2 Maximum Residue Limits for Veterinary Drugs in Food  
XV. KS CAC/RCP 68 -2009 Code Of Practice For The Reduction Of Contamination Of Food With 
Polycyclic Ar omatic Hydrocarbons (PAH) From Smoking And Direct Drying Processes  
 
3. Definitions  
 
For the purpose of this standard , the following definitions shall apply:  
 
3.1. Meat - is all parts of an animal that are intended for, or have been judged as safe and suitable f or 
human consumption  
 
3.2. Fermentation  - is the anaerobic breakdown of sugar into lactic acid (by microorganisms in the 
starter culture) within the batter, which lowers the pH of the batter  
 
3.3. Starter culture  - a commercial preparation of microorganisms for fe rmenting the batter  
Shelf stable means food that has been processed so that it can be safely stored at room 
temperature for a period of time  
 
 
3.4. Water activity (aw)  - means a measure of the water in the food which is available for bacterial 
growth  
 
3.5. Batter m ix - means all the ingredients in a recipe that have been combined prior to filling a casing  
 
 
3.6. Ready -to-eat - Products that are intended to be consumed without any further biocidal steps.   
DKS 2845 : 2018  
         ©KEBS 2018— All rights reserved  2 3.7.  Salami - Meat such as livestock and poultry that are minced or crus hed, added with salt or starter, 
and then filled into casings, have stable microbial characteristics and typical fermented aromas after 
fermentation, drying, and ripening.  
3.8. Food animal -Animals declared as such under the laws of Kenya  
3.9. Smoking -the process of flavoring, browning, cooking, or preserving food by exposing it to smoke  
from burning or smoldering material, most often wood.  
 
 
 
4. General requirements   
4.1. Fermented sausage meat  shall be  derived  from food animals  slaughtered in a hygienically 
managed  slaughter -house and subjected to ante -mortem and post -mortem examination according 
to the procedure prescribed in KS 2761.  
4.2. The meat from which the product is prepared shall be of a quality suitable for human consumption 
free from objectionable odours , foreign matter and discoloration .    
4.3. The product shall be prepared, handled and delivered under hygienic conditions.  
4.4. The product shall be prepared in a facility which is complying with KS EAS 39.  
 
5. Raw materials  requirements  
5.1. Meat shall be  derived from animals slaughtered in a hygienically managed slaughter house 
complying with KS 2761.  
5.2. Curing agents complying with The Food, Drugs and Chemical Substances Act, Cap. 254 of the 
Laws     of Kenya.   
5.3. Food additives used in fermented sausages sha ll be complying with the Food, Drugs and Chemical 
Substances Act, Cap. 254 of the Laws of Kenya and Codex GSFA.  
5.4. Fats complying with KS 326,  
5.5. Salt complying with  KS EAS 35   
5.6. Food grade sausage casing Starter culture complying with relevant standards  
 
 
5.7. Optional Ingredients  
 
All optional ingredients used shall be of food grade quality and conform to applicable Kenyan 
Standards.   
 
5.7.1.  Sucrose, invert sugar, dextrose (glucose), lactose, maltose, glucose syrup (including corn 
syrup).  
5.7.2.  Spices, season ings and condiments complying with respective Kenya Standards.  
 
 
6. Compositional requirements  
 
6.1. Essential compositional and quality requirements  
 
Fermented sausage s and sausage meat shall comply with the compositional and quality requirements given 
in Table 1  
 
Table 1 — compositional requirements for fermented sausages  
 
   Raw/sausage 
meat   
SL No.  Characteristic  limits for the 
final products  
(% m/m)  Test 
method   
i) Total meat content,(min.)  52 KS 166      
 
ii) Moisture content, (max.)  65      " 
iii) Fat content, (max.)  30      " 
iv) Total ash, (max.)  on dry weight  3      "  
 
©KEBS 2018 — All rights reserved      3  
 
 
7. Hygien ic  requirements   
 
7.1  The processing of raw -fermented sausages is dominated by biological and biochemical processes and 
raw meat materials of excellent hygienic qual ity are a precondition for the correct functioning of such 
processes  
7.2  Raw-fermented sausages shall be prepared,  handled  and stored  in accordance  with the appropriate  
sections  of KS EAS 39 and  KS 2761   
 
7.3 All workers  shall use appropriate  personal  protective  equipment  that does  not contaminate  the product.  
 
7.4 All workers  shall undergo  a food handlers  test before  their deployment  and every  so often  as per   the 
Public  Health  Act Cap 242 and Food,  Drugs  and Chemical  substances  Act Cap 254. 
 
7.5 Necessary  precautions  shall be taken  to prevent  incidental  contamination  of the product  from soiled  
and/or  dirty equipment  or from persons  suffering  from injuries.  
 
7.6 All equipment  coming  into contact  with raw material  or product  in the course  of manufacture  shall be kept 
clean.  
 
7.7 Adequate  supply  of running  potable  water  that complies  with EAS 12 and/or  steam/boiling  water,  
brushes,  and other  equipment  necessary  for proper  cleaning  of machinery/equipment  shall be available.  
 
7.8 The equipment  shall be cleaned,  sanitized  and/or  disinfec ted using  an appropriate  food grade  agent  or 
with hot water  at a temperature  above  82 ºC. 
 
 
7.9. Microbiological limits  
Fermented sausages shall not contain any pathogenic organisms and shall comply with microbiologi cal limits 
given  in Tab le 2. 
 
Table 2  — Microbiological limits for Fermented Sausages  
 
SL No.  Type of organisms  Max Test method  
I.  E. coli  0157:H7   Absent in 25g  KS ISO 16649 -2 
II.  Salmonella  spp Absent in 25g.  KS ISO 6579  
III.  Listeria monocytogenes  Absent in  25g  KS ISO 11290 -1 
IV.  Coagulase  positive  
Staphylococcus  aureus  ≤20 cfu/g  KS ISO 6888 -1 
V.  Campylobacter - for poultry  
products   Absent  in 25 g ISO 10272 -2 
  
8. Meat Identification  
 
The identification/isolation of meat used in fermented sausages  shall be done according to the Polymerase 
Chain Reaction test as per KS 2763 or any other validated test method.  
 
9. Veterinary drugs residues  
Fermented sausages  shall comply with maximum Veterinary drugs residue limits prescribed in CAC/MRL2  
 
10. Heavy metal contaminants  
 
Fermented sausages  shall not contain heavy metal contaminants in excess of the limits given in Table 3. 
 
Table 3  — Limits for heavy metal contaminants in fermented sausages  
  
DKS 2845 : 2018  
         ©KEBS 2018— All rights reserved  4 SL 
No. Heavy Metals  Maximum limits  
Ppm  Test methods  
I.  Arsenic (Ar)  0.1 AOAC 986.15 EN14332, 14627  
II.  Lead (Pb)  0.5 AOAC 999.10, 999.11, 986.15 EN140 82, 
14083,14084  
III.  Cadmium  0.05 AOAC 986.15, 999.11,973.34 EN 
14082,18083,14084  
IV.  Mercury  0.03 AOAC 971.21  
 
* Note: where a risk assessment indicated the possibility of occurrence of other heavy metal 
contaminants not listed, then the product shall be test ed. 
 
11. Packaging and labelling  
 
11.1.  Packaging  
 
Packaging of Fermented sausages  shall be done in food grade packaging materials  that protect the product 
from any physical,  microbiological, chemical or any other type of contamination during storage and  
distribution.  The packages shall be able to withstand the rigors of handling and transportation and shall not 
be exposed to direct sun or rain . 
 
 
11.2.  Labelling  
 
Labelling of packages fermented sausages  shall be done in accordance with the requirements stipul ated in 
EAS 38, Labelling of pre -packaged food  and shall include the following : 
  
a. Description /Name of the product (type of meat or meats used) as appropriate  
b. List of ingredients in descending order  
c. Allergens declaration  
d. Name, location and address of manu facturer  
e. Net weight, in g or kg  
f. Declaration as either “raw”,” cooked” and/or “smoked’’  
g. Declaration as “raw” product  
h. Date of manufacture  
i. Expiry date  
j. Batch number  
k. Instructions for use  
l. Storage conditions and temperature of storage  
m. Country of origin or “Made in Kenya” for locally manufactured products.