هيئة التقييس لدول مجلس التعاون لدول الخليج العربية 
G.C.C STANDARDIZATION ORGANIZATION (GSO)  
 
 
 
 
 
final draft  
 
 
 
GSO  05/ FDS         /2012  
 
 
 
 
 
PACKED MASH GARLIC 
 
 
 
 
 
 
 
 
 
Prepared by: 
Technical committee for food and agricultural products standards. 
 
 
This document is a draft Gulf Standard circulated for comments, it is therefore, 
subject to Alteration and modification, and may not be referred it as a Gulf 
Standard, until approved by the Board of Directors.   
Gulf Standard    GSO        /201 2 
 
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Foreword 
 
GCC Standardization Organization (GS O) is a regional Organization which consists of 
the National Standards Bodies of GCC member States. One of GSO main functions is 
to issue Gulf Standards /Technical regulations through specialized technical 
committees (TCs). 
 
GSO through  the  technical  program of committee TC No. 5  "  foods  and Agriculture 
sector  " has prepared this gulf standard    The Draft Standard has been prepared by 
(State of Kuwait ).  
 
The draft Standard has been prepared based on relevant ADMO,International and 
National foreign Stan dards and references.  
 
This standard has been approved as a Gulf Technical Regulation by GSO Board of 
Directors  in its meeting No.(       ),held on                                 /     /             H ,      /     /         
Gulf Standard    GSO        /201 2 
 
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PACKED MASH GARLIC 
 
1- Scope  
 
This Gulf Standard Specifies require ments for packed mash garlic used for direct 
human consumption.  
 
    2- COMPLEMENTARY REFENCES 
 
2.1   GSO 9 " Labeling of prepackaged foods ".  
 
2.2  GSO 1287 " Methods of   Sampling of  Prepackaged fruit and  Vegetable   products ".  
 
2.3  GSO 21 " Hygienic Regulations for food plants and their personnel " .  
 
2.4  GSO 244 " Methods of  test fruits and  Vegetable and their products  – part 1 :  
  and drained weight,          Orgnoleptic Examination , Determination of  net weight   
determination of Appare nt Viscosity Head          Space, Extrancons Matter and 
Defective Fruits ".         
 
2.5  GSO 299 " Methods of  test  for Vegetables , fruits and their products  
       , part II:  Determination of  Moisture , Total Solids Unsoluble   in  
            Alcohol , Total  Ash , Calcium , Mineral Oil , Ascorbic Acid.     
 
2.6   GSO 150 " Expiration periods of  food products ".  
 
2.7   GSO 382 , GSO 383 " Maximum Limits for pesticide Residues in  
         Agricultural and food products – part 1and part 2   ".  
  
2.8  GSO 839 " Food packages – part 1 – General Requirements " .  
 
2. 9  GSO 988 " Limits of Radioactivity Levels A llowed in foodstuffs –  
          part 1 ".  
 
2.10 GSO 998 " Methods of Detection of permissible radionuclides  
         limit s food – part 1 : Gamma Spectrometry Analysis " .  
 
2.11  GSO 1016 " Microbiological Criteria for foodstuffs – part 1 " .  
 
2.12   GSO 1 843  "Food Grade Salt ".  
 
2.13   Gulf standard to be adopted by the GCC for    " Food additives "  
2.14  GSO 323 " General re quirements for transportation and storage of chilled and  
         frozen foods.    
2.15  GSO 20 " Methods for the determination of contaminating metallic elements in  
         food stuffs " .  
2.16 GSO 841 " Maximum limits of mycotoxins permeted in foods an d animal feeds -  
         aflatoxins.  
2.17 GSO 22 " Methods of test for coloring matter used in food stuffs ".  
2.18 Gulf standard to be adopted by the  GCC for methods of detection of afla toxins  
        permeted in foods .  
  
Gulf Standard    GSO        /201 2 
 
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2.19 Gulf standard to be adopted b y the GCC for  methods for detection the pesticide  
        Residues in Agricultural and food products  .  
2.20 Gulf standard to be adopted by the GCC for   Maximum limits of residues   
        hormones and antibiotics in food and agricultural products .   
2.21 Gulf standard to be adopted by the GCC for  methods of detection the Maximum  
        limits of residues hormones and antibiotics in food and agricultural products .  
2.22 Gulf standard to be adopted by the GCC for  methods of detection of  " Limits of  
    Radioactivity Levels Allowed in foodstuffs .       
   
 
 3.      DEFINITIONS 
 
3.1  Pre- packaged mashed garlic :it is a  product  prepared  from fresh undamaged  
       garlic gloves which is subjected to peeling , milling and  suitable  heat treatment  
            then  packaged in a suitable container .    
 
3.2 spoilage : the decomposition of fruits by bacteria or fungi, which affect the  
        appearance or flavour  or the nature of garlic  .  
 
 
 
4-     GENERAL REQUIREMENTS  
 
4.1  All the ingredient used in the manufact ure of it must be in accordance with the  
       standard specification relating to them .  
4.2  Garlic cloves should be at suitable level of  maturity  . 
 
4.3  Garlic cloves should be free  from insect and fungal infections  . 
 
4.4  The product should be Free  from foreign smell and/or taste  
 
4.5  The product shall be uniform in colour . 
 
4.6  The product should be  free  from skin , im purities, insect  damage  and fungal  
       infections, according to Gulf standard  mentioned in (2.4),  
 
4.7  The product should b e prepared, processed and prepack aged  under sanitary  
       conditions in accordance with Gulf standards mentioned in (2.3),  
 
4.8 Permitted additives such as  natural Vinegar  andorganic acids which are permitted  
      may be added .  
  
4.9  Natural or ar tificial color should  not be added  . 
 
4.10 Salt maybe added in a ratio do not exceed 2.5%.  
 
4.11  Flavour  enhancers natural (natural garlic oil) may be added .  
 
4.12  Antioxidants  may be added according to Gulf standard  food additives  to be adopted  
. 
 
 
 
  
Gulf Standard    GSO        /201 2 
 
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 5-   Standards  
 
5.1  moisture do not exceed 80% according  to the Gulf standards   mentioned in (2.5).   
 
5.2  total ash content do not exceed of 3% calculated on dry weight.  
 
 
5.3  total Ash dissolved in acid do not exceed of 0.1% .  
 
5.4  Acidity not excee ding 1%  calculated as citric acid, according  to the Gulf standards  
     mentioned in (2.5)  .  
5.5   Protein content not less than 3% (nitrogen × 6.25).  
 
5.6  Food additives shall be according to gulf standard  that will be adopted by GSO  
       mention ed in clause 13.2  
 
5.7 The total number of bacteria not more than 10000 (ten thousand) cells / g and  
      coliform group does not exceed the number of 20 cells / g (twenty), in according  
     to the Gulf standards mentioned in (2.10) . 
 
5.8  Product sha ll be free from pathogenic microorganisms and causing corruption  
 
5.9  Product shall be free of  E.coli bacteria  . 
 
5.10  Radiation levels in the product shall not exceed what is stated in the  
        Gulf standards mentioned in (2.9).   
 
5.11  Pesticide residues content shall not exceed what is stated in the  Gulf  standards  
      mentioned in (2.7)  "           
 
  
5.12  The limits of heavy metals are in accordance to the Gulf standards mentioned in ( 
15.2 )  .  
 
 
6-   PACKAGING  
 
        Without prejudice  to what is stated in the Gulf standards mentioned in  
       (2.8) the product shall be packed in suitable , clean , and  hermetically sealed   
       containers that will maintain the hygienic and the quality of the product  . 
  
7-    SAMPLING  
 
       Samples s hall be taken according to Gulf standards mentioned in  
       (2. 2).   
 
 
8-   TESTING METHODS  
        
        Testing methods should be according to Gulf standards mentioned in  2.4 , 2.5 , 2.10 
, 2.15 , 2.17, 2.18 , 2.19 ,2.21, 2.22 .  
 
 
 
  
Gulf Standard    GSO        /201 2 
 
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  LABELLING  
 
       Without prejudice to what as stated in the Gulf standards mentioned in (2.1) "  
      Labeling of prepackaged foods " the following shall be declared on each package.  
 
8.1 Name and type  of product  
 
8.2 net weight . 
 
8.3  storage conditions . 
 
8.4  Expira tion periods for product according to the Gulf standards  
       mentioned in (2. 6). 
 
8.5 Recorded the country of origin in case of import and trademark and name of the  
      importer  
 
 
  
Gulf Standard    GSO        /201 2 
 
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REFRENCES 
 
Egyptian  Standard  
(3274 PACKED MASH GARLIC )