PUBLIC REVIEW DRAFT DRAFT UGANDA STAND ARD  
  DUS DEAS 66-1 
First  Edition  
2016-mm-dd 
 
 Reference number  
DUS DEAS 66-1: 2016 
© UNBS 201 6 
  
Tomato products — Specification — Part 1: Canned tomatoes  
 PUBLIC REVIEW DRAFTDUS DEAS 66-1:2016 
ii                © UNBS  2016  - All rights reserved 
 Compliance with this standard does not, of itself confer immunity from legal obligations  
A Uganda Standard does not purport to include all necessary provisions of a contract. Users are 
responsible for its correct applicati on 
© UNBS 2016 
All rights reserved. Unless otherwise specified, no part of this publication may be reproduced or utilised in any 
form or by any means, electronic or mechanical, including photocopying and microfilm, without prior written 
permission from UNB S. 
Requests for permission to reproduce this document should be addressed to 
The Executive Director 
Uganda National Bureau of Standards 
P.O. Box 6329 
Kampala 
Uganda 
Tel: 256 417 333 2 50/1/2/3 
Fax: 256 414 286 123 
E-mail: info@unbs.go.ug  
Web: www.unbs.go.ug  
 PUBLIC REVIEW DRAFTDUS DEAS 66-1:2016 
© UNBS  2016 - All rights reserved                iii National foreword 
Uganda National Bureau of Standards (UNBS) is a parastatal under the Ministry of Trade, Industry and 
Cooperatives established under Cap 327, of the Laws of Uganda, as amended.  UNBS is mandated to co-
ordinate the elaboration of standards and is  
(a) a member of International Organisation for Standardisation (ISO) and  
(b) a contact point for the WHO/FAO Codex Alimentarius Commission on Food Standards, and  
(c) the National Enquiry Point on TBT Agreement of the World Trade Organisation (WTO). 
The work of preparing Uganda Standards is carried out through Technical Committees. A Technical 
Committee is established to deliberate on standards in a given field or area and consists of representatives of 
consumers, traders, academicians, manufacturers, government and other stakeholders. 
Draft Uganda Standards adopted by the Technical Committee are widely circulated to stakeholders and the 
general public for comments. The committee reviews the comments before recommending the draft standards 
for approval and declaration as Uganda Standards by the National Standards Council.  
This Draft Uganda Standard, DUS DEAS 66-1: 2016 , Tomato products — Specification — Part 1: Canned 
tomatoes,  is identical with  and has been reproduced from a Draft East African Standard , DEAS 66-1: 2016 , 
Tomato products — Specification — Part 1: Canned tomatoes,  and is being proposed for adoption as a 
Uganda Standard. 
This standard was developed by the Food and agriculture  Standards Technical Committee (UNBS/TC 2). 
Wherever the words, “ East African Standard" appear, they should be replaced by "Uganda Standard." 
 
   DEAS 66-1: 2016 
ICS nn.nnn.nn  
© EAC 2016                                                                                                                              Second  Edition 
2016 
 
DRAFT EAST AFRICAN STANDARD  
 
Tomato products — Specification — Part 1: Cann ed tomatoes  
EAST AFRICAN COMMUNITY  DEAS 66-1: 2016 
ii © EAC  2016 – All rights reserved  
 Copyright notice  
This EAC document is copyright -protected by EAC. While the reproduction of this document by 
particip ants in the EAC standards development process is permitted without prior permission from EAC, 
neither this document nor any extract from it may be reproduced, stored or transmitted in any form for 
any other purpose without prior written permission from EAC . 
Requests for permission to reproduce this document for the purpose of selling it should be addressed 
as shown below or to EAC’s member body in the country of the requester:  
© East African Community 2016  — All rights reserved  
East African Community   
P.O.Box 1096  
Arusha  
Tanzania  
Tel: 255 27 2504253/8  
Fax: 255 27 2504481/2504255  
E-mail: eac@eachq.org  
       Web: www.eac -quality.net  
Reproduction for sales purposes may be subject to royalty payments or a licensing agreement.  
Violators may be persecuted  DEAS 66-1: 201 6 
© EAC 2016 – All rights reserved  iii 
 Conten ts Page 
Foreword  ................................ ................................ ................................ ................................ ............................  iv 
1 Scope  ................................ ................................ ................................ .......... Error! Bookmark not defined.  
2 Conformance  ................................ ................................ ............................. Error! Bookmark not defined.  
3 Normative references  ................................ ................................ ................ Error! Bookmark not defined.  
4 Terms and definitions  ................................ ................................ ............... Error! Bookmark not defined.  
5 Symbols (and abbreviated terms)  ................................ ............................ Error! Bookmark not defined.  
6 Clause  ................................ ................................ ................................ ......... Error! Bookmark not defined.  
6.1 Subclause (level  1) ................................ ................................ .................... Error! Bookmark not defined.  
6.1.1 Subclause (level  2) ................................ ................................ .................... Error! Bookmark not defined.  
6.1.2 Subclause (level  2) ................................ ................................ .................... Error! Bookmark not defined.  
6.2 Subclause (level  1) ................................ ................................ .................... Error! Bookmark not defined.  
7 Clause  ................................ ................................ ................................ ......... Error! Bookmark not defined.  
8 Special  ................................ ................................ ................................ ........ Error! Bookmark not defined.  
Annex  A (normative)  Annex title  ................................ ................................ .......... Error! Bookmark not defined.  
A.1 General  ................................ ................................ ................................ .......Error! Bookmark not defined.  
A.2 Clause  ................................ ................................ ................................ ......... Error! Bookmark not defined.  
A.2.1  Subclause (level  1) ................................ ................................ .................... Error! Bookmark not defined.  
A.2.2  Subclause (level  1) ................................ ................................ .................... Error! Bookmark not defined.  
A.3 Clause  ................................ ................................ ................................ ......... Error! Bookmark not defined.  
Annex  B (informative)  Which styles correspond to which element  — Quick reference guide Error! Bookmark not defined.  
Bibliography  ................................ ................................ ................................ ................................ ........................  6 
 DEAS 66-1: 2016 
iv © EAC  2016 – 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 
harmonized standardization, trade barriers that are encountered when goods and services are exchanged 
within the Community will be removed.  
In order to ach ieve this objective, the Community established an East African Standards Committee mandated 
to develop and issue East African Standards.   
The Committee is composed of representatives of the National Standards Bodies in Partner States, together 
with the rep resentatives from the private sectors and consumer organizations. Draft East African Standards 
are circulated to stakeholders through the National Standards Bodies in the Partner States. The comments 
received are discussed and incorporated before finalizat ion of standards, in accordance with the procedures 
of the Community.  
East African Standards are subject to review, to keep pace with technological advances. Users of the East 
African Standards are therefore expected to ensure that they always have the lat est versions of the standards 
they are implementing .  
EAS 66-1 was prepared by Technical Committee EASC/TC 000, TC title , Subcommittee SC  0, SC title . 
 DRAFT EAST AFRICAN STANDARD  DEAS 66-1:2016 
 
© EAC 2016 – All rights reserved  1 
 Tomato products — Specification  Part 1: Cann ed (preserved)   tomatoes    
1 Scope   
This Part 1 of this EAS 66 prescribes the requirements for  cann ed (preserved)  tomatoes.   
2 Normative references  
The following referenced documents are indispensable for the application for this standard. For dated references, 
only the edition cited applies. Fo r undated references, the latest edition of the referenced document (including 
any amendments) applies;  
 
AOAC 968.30 , Canned vegetables – Drained weight procedure  
CODEX STAN 192, General standard for food additives  
ISO 6633 , Fruits, vegetables and derived products -- Determination of lead content -- Flameless atomic 
absorption spectrometric method  
ISO 17240:2004 Fruit and vegetable products -- Determination of tin content -- Method using flame atomic 
absorption spectrometry  
 
ISO 7952:1994 Fruits, vegetables  and derived products -- Determination of copper content -- Method using 
flame atomic absorption spectrometry  
 
ISO 6636 -2:1981 Fruits, vegetables and derived products -- Determination of zinc content -- Part 2: Atomic 
absorption spectrometric method  
 
ISO 1 7239:2004 Fruits, vegetables and derived products -- Determination of arsenic content -- Method using 
hydride generation atomic absorption spectrometry  
ISO 6633 , Fruits, vegetables and derived products -- Determination of lead content -- Flameless atomic 
absorption spectrometric method  
ISO 4833 (all parts), Microbiology of the food chain - Horizontal methods for the enumeration of 
microorganisms  
ISO 21527 -1, Microbiology of food and animal feedingstuffs – Horizontal methods for the enumeration of 
yeasts and  moulds  
ISO 7251,  Microbiology of food and animal feedingstuffs – Horizontal methods for the detection and 
enumeration of presumptive Escherichia coli – Most Probable Number technique  
ISO 6579, Microbiology of food and animal feedingstuffs – Horizontal met hods for the detection of 
Salmonella spp.  
EAS 38, Packaging, marking and labeling of foods  
EAS 39, General principles of food hygiene — Code of practice  
 
Definition   
For the purpose of this standard, the following definitions shall apply:    
2 © EAC  2016 – All rights reserved  
 2.1  
canned t omatoes  
product prepared from clean, ripe and sound tomatoes conforming to the characteristics of the tomato variety 
used and which are physically preserved by heat  
2.2  
whole tomato   
tomato of any size in which the contour is not materially altered by coring and trimming and shall not be 
cracked or split to the extent of having material loss of plac enta   
2.3 objectionable core material   
internal core material of tough and fibrous texture   
2.4 blemishes  
areas of tomatoes that are abnormal and contrast strongly in colour and texture with the normal tomato tissue   
2.5 extraneous plant materials   
tomato leaves, stems, calyx bracts and similar plant material   
2.6 peeled tomatoes   
tomatoes in which the skins have been removed   
2.7 unpeeled tomatoes  
tomatoes in which the skins are intact   
3 Styles and types of pack   
3.1 Canned tomatoes shall be in any of the following forms , with or without skin :   
i) Whole ,  
ii) Whole and pieces   
iii) Pieces :  
 Diced, tomatoes cut into cubes   
 Slice d, tomatoes cut  perpendicularly to the longitudinal axis in rounds with regular thickness  
 Wedges , tomatoes cut into  roughly four equal parts  
 Pulped, crushed or chopped , tomatoes crushed, ground or pulped when appropriate    
 
3.2 Types of pack    
Canned tomatoes shall be packed in any of the following forms:    
© EAC 2016 – All rights reserved  3 
 i) Regular pack with a liquid medium added .   
ii) Solid pack without any added liquid medium.    
4 Requirements  
4.1 General requirements    
4.1.1 Colour   
Drained tomatoes shall have a characteristic  colour  of the tomato  variety that have been properly prepared 
and processed.  No artificial colouring matter shall be added to the product.   
4.1.2 Flavour   
Canned tomatoes shall have a normal flavour and shall be free form flavour foreign to the product.  Canned  
tomatoes with special added ingredients shall have a flavour characteristic of that imparted by the tomatoes 
and the other substances used.   
4.1.3 Wholeness  
Canned tomatoes of 'whole' style shall consist of not less than 80 % m/m of drained tomatoes in whole units.   
4.1.4 Defects   
Canned tomatoes shall free from objectionable core material, peels, dark specks or any other inedible plant 
material.   
4.2 Requirements of the packaging media    
4.2.1 Canned tomatoes may be packed in the following packing m edia.   
i) Juice — unconcentrated, undiluted liquid from ripe sound tomatoes.   
ii) Residual material — liquid strained form the residue from preparing tomatoes for canning   
iii) Pure or pulp — unconcentrated tomato juice.   
iv) Paste — highly concentrate d tomato juice   
4.2.2  The packing media shall have a pH of 4.3 or lower.   
4.2.3  Additives  
Food additives shall be used as per CODEX STAN 192.  
5 Contaminants  
 
5.1 Pesticide residues  
 
The products shall conform to the pesticide residue limits prescribed b y the Codex Alimentarius Commission 
of the respective commodity.  
 
5.2 Other contaminants  
The product  shall not exceed the limits for heavy metal indicated in Table 1.  
4 © EAC  2016 – All rights reserved  
  
Table 1 — Limits for mineral impurities in canned tomatoes  
SL NO  Heavy metal  Maximum 
limits  
(ppm)  Test method  
i) Arsenic (As)  0.5  ISO 17239   
ii) Lead (Pb)  1.0  ISO 6633  
iii) Copper (Cu)  10  ISO 6636 -2 
iv) Zinc (Zn)  20 ISO 6636 -2  
v) Tin (Sn)  250  ISO 7952  
 
5 Hygiene   
5.1 Canned tomatoes shall be prepared under hygienic conditions in accordance with EAS 39 .   
5.2 Mi crobiological Limits   
5.2.1 Canned tomatoes shall be free form pathogenic organisms and shall comply with the microbiological 
limits indicated in Table 2 . 
 
 
 
Table 2 — Microbiological limits for canned tomatoes  
Type of micro -organism  Maximum limits  Test method  
Total viable counts, cfu/g  10  ISO 4833 (all parts)  
Yeast/moulds cfu/g  shall be absent  ISO 21527 -1 
Escherichia coli MPN/g  shall b e absent  ISO 7251  
Salmonella sp. per 25 g  shall be absent  ISO 6579  
Mould filament, max.  40 %  positive fields  AOAC 965.41  
   
6 Minimum fill  
 
The products shall occupy a minimum fill of not less than 90 % of the water holding capacity  of the container 
which shall be determined in accordance with Annex A.   
© EAC 2016 – All rights reserved  5 
 Drained weight of the contents shall be not less than 50 % of the net weight of the container  and shall be 
determined in accordance with AOAC 968.30 .   
6 Packaging   
6.1.1 Canned tomatoes shall be packed in plain cans or in cans with a food grade acid resistant lacquering 
material, that shall not affect the quality of the product.   
The interior of the can shall not show any black discolouration, rusting or  pitting.   
6.1.2 Canned tomatoes shall be packed in cans of standard sizes.   
7 Labelling   
10.1 In addition to the requirements of EAS 38, the following specific labelling requirements shall apply 
and shall be legibly and indelibly marked  :  
 
a) Name of p roduct including the type shall be “ Canned t omato”  or “”Preserved tomato ; and if the peel 
has not been removed, the word "Unpeeled"  or if the peel has been removed, the word "P eeled" , shall 
precede the name of the product  
b) style according to Clause 3;   
c) Name , physical and postal address of manufacturer/importer  
d) Country of origin  
e) Date of manufacture and expiry date  
f) List of ingredients  
g) Net content  in grams  
h) Drain weight  in grams  
i) Storage condition  
j) Batch number in code or in clear  
k) Instructions on usage 'Use immediately after opening the container'.   
 
  
6 © EAC  2016 – All rights reserved  
 Annex A  
(normative)  
 
Determination of the fill  of the container  
A.1 Scope  
 
This method applies to glass containers.  
 
A.2 Definition  
 
The w ater capacity of a container is the volume of distilled water at 20  °C which the sealed container will hold 
when completely filled.  
 
A.3 Procedure  
 
A.3.1  Select a container which is undamaged in all respects.  
 
A.3.2  Weigh the filled container, (W1)  
 
A.3.3 Empty, Wash, dry and weigh the empty container   (W2) .  
 
A.3.4 Fill the container with distilled water at 20  °C to the level of the top thereof, and weigh the container 
thus filled  (W3) . 
 
A.3.5 Calculate the water capacity of a container     
 
WCC (Water Ca pacity of the Container) = W3 - W2 
 
 
A.4 Calculation and expression of results  
Subtract the weight  (W2) found in A.3. 3 from the weight  (W1)  found in A.3. 2 and divide the result by WCC  
found in A.3.5 and multiply by 100 fill the container. Results are expr essed  as percentage.  
 Fill of the container = (W1 -W2)/WCC*100  
         = (W1 -W2)/(W3 - W2)*100   
© EAC 2016 – All rights reserved  7 
 Bibliography  
 DEAS 66-1: 201 6   
 
© EAC 2016 – All rights reser ved