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 ICS 67.120.30                           DMS 124 9:2018 
                  Second edition  
 
 
 
 
DRAFT MALAWI STANDARD  
(COMESA AND SADC HARMONIZED)  
 
 
 
 
 
 
 
Canned sardine and sardine type 
products – Specification  
 
 
 
 
 
 
 
 
 
 
 
 
 
Note: This is a draft standard and it shall neither be used nor regarded as a Malawi standard  
  
  ICS 67.120.30          DMS 124 9:2018 
 
 
 
 
 
 
Canned sardine and sardine type 
products  – Specification  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Obtainable from the  
Malawi Bureau of Standards  
Moirs Road  
P O Box 946  
BLANTYRE  
 
    Tel:  +265 1 870 488  
   Fax:  +265 1 870 756  
     E-mail:  mbs@mbsmw.org  
Web -site:  www.mbsmw.org  
 
Price based on 7 pages  
 
© Copyright reserved  
 
  
i 
 TABLE OF CONTENTS  
  
Contents                                                                                                                                                     Page      
 
Foreword …………………………………………………………………………………………………………………..  i 
Technical committee ……………………………………………………………………………………………………..  i 
Notice ………………………………………………………………………………………………………………………
 ii 
Scope ……………………………………………………………………………………………………………………..  1 
Normative references ……………………………………………………………………………………………………  1 
Description ……………………………………………………………………………………… ………………………..  2 
Essential composition and quality factors …………………………………………………………………………….. 3 
Food additives ……………………………………………………………………………………………………………  4 
Contaminants……………………………………………………………………………………………………………  4 
Hygiene …………………………………………………………………………………………………………………...  4 
Packaging and labelling ………………………………………………………………………………………………..  5 
Sampling, examination and analyses ………………………………………………………………………………….  5 
Lot acceptance …………………………………………………………………………………………………………... 6 
Annex A (Normative) – Sensory and physical examination …………………………………………………………  7 
 
 
FOREWORD  
 
This draft standard  is a Common Market for Eastern and Southern Africa (COMESA) and Southern African 
Development Community (SADC)  Harmonized Text , covering the requirements for canned sardines and 
sardine type products.  
  
The harmonization of standards and technical regulations in the COMESA is an obligation under the 
COMESA Treaty in order to promote the achievement of the ai ms and objectives of the Common Market as 
set out in Article 3 of COMESA Treaty.  
 
In SADC, harmonization of standards and technical regulations is also an obligation under the SADC Trade 
Protocol which was established under the SADC Treaty to provide elimi nation of tariffs and non -tarriff 
barriers to trade.  
 
This draft standard is ide ntical to the following standards:  
 
CODEXSTAN 94:1981, Codex s tandard for canned sardines and sardine type products , which was adopted 
by COMESA, except for the inclusion of th e microbiological limits (clause 5.4); and  
 
SADC HT 78, C anned sardines and sardine type products  – Specification.  
  
Acknowledgement is made fo r the use of the above standard s. 
 
 
TECHNICAL COMMITTEE  
 
This Malawi standard was prepared by MBS/TC 39, the Technical Committee on Fish and fishery products , 
and the following companies, organizations and institutions were represented:  
 
Malawi Bureau of Standards.  
MALDECO Fisheries  
Malawi College of Fisheries;   
ii 
 Ministry of A griculture, Irrigation and Water Development – Department of Fisheries;  
Lake Harvest; and  
Lilongwe University for Agriculture and Natural Resources.  
 
 
 
 
NOTICE  
 
This standard shall be reviewed every five years, or earlier whenever it is necessary, in order  to keep abreast 
of progress. Comments are welcome and shall be considered when the standard is being reviewed .   
i 
    DMS 124 9:2018 
DRAFT MALAWI STANDARD   
 
Canned sardines and sardine type products – 
Specification  
 
 
 
1 SCOPE  
 
This draft Malawi standard applies to canned sardines and sardine -type products packed in water or oil or 
other  suitable packing medium. It does not apply to speciality products where fish content constitute less 
than 50  % m/m of the net contents of the can.  
 
 
2 NORMATIVE REFERENCES  
 
The following standards contain provisions which, through reference in this text, constitute provisions of this 
draft standard. All standards are subject to revision and, since any reference to a standard is deemed to be a 
reference to the latest edition of that standard, parties to agreements based on this standard are encouraged 
to take steps to ensure the use of the most recent edition of the standard in dicated below. Information on 
currently valid national and draft Malawi standards may be obtained from the Malawi Bureau of Standards.  
 
MS 19:  Labelling of prepacked foods – General standard;  
 
MS 21:  Food and food processing units – Code of hygienic condit ions;  
 
MS 214:  Potable water – Specification;  
 
MS 237:  Food additives – General Standard;  
 
MS 302:  General standard for contaminants and toxins in foods and feed;  
 
MS 770: Fresh and chilled fish – Specification;  
 
MS 790: Code of practice for fish and fishery products;  
 
MS 1241:  Guidelines for the sensory evaluation of fish and shellfish in laboratories ;  
 
CAC/RCP 8: Recommended international code of practice for the processing and handling of quick frozen 
foods;  
 
ISO 4833 : Microbiology of food and animal feeding stuffs – Horizontal method for the enumeration of 
microorganisms – Colony -count technique at 30 degrees;   
 
ISO 6579:  Microbiology of food and animal feeding stuffs – Horizontal method for the detection of Salmonella 
spp.;  
 
ISO 6888:  Microbiology of food and animal feeding stuffs – Horizontal method for the enumeration of 
coagulase -positive staphylococci (Staphylococcus aureus and other species) ; 
 
ISO 7251:  Microbiology of food and animal feeding stuffs – Horizontal method for the detection and 
enumeration of presumptive Escherichia coli – Most probable number technique;  
  
ISO 7937:  Microbiology of food and animal feeding stuffs – Horizontal method for the enumeration of 
Clostridium perfringens – Colony -count  technique;  
 
ISO 11290: Microbiology of the food chain – Horizontal method for the detection and enumeration of Listeria 
monocytogenes and of Listeria spp. ;  
2 
  
ISO 16050: Foodstuffs –  Determination of aflatoxin B1, and the total content of aflatoxin B1, B2, G1 and 
G2 in cereals, nuts and derived products –  High performance liquid chromatographic method; 
 
ISO 21527-1: Microbiology of food and animal feeding stuffs – Horizontal  method for the e numeration of  
yeasts and moulds – Part 1: Colony count technique in products  with water activity great er than 0.9; 
 
ISO/TS 21872 -1: Microbiology of food and animal feeding stuffs – Horizontal method for the detection of 
potentially enteropathogenic Vibrio spp. – Part 1: Detection of Vibrio parahaemolyticus and Vibrio cholera;   
 
ISO/TS 21872 -2: Microbiology of food and animal feeding stuffs – Horizontal method for the detection of 
potentially enteropathogenic Vibrio spp. – Part 2: Detection of species other than Vibrio parahaemolyticus 
and Vibrio cholera ;  
 
ISO 27085: Animal feeding stuffs – Determination of calcium, sodium, phosphorus, magnesium, 
potassium, iron, zinc, copper, manganese, cobalt, molybdenum, arsenic, lead and cadmium by ICP- AES; 
 
AOAC   990.04:   Mercury   (Methyl)   in   sea   food   by   liquid   chromatography-Atomic Absorption  
Spectroscopy  (LC-AAS);  
 
AOAC 977.13: Fluorimetric method for the determination of histamine;  
 
AOAC 977.15 / 974.14: Mercury in fish by Flame Atomic Absorption Spectroscopy (FAA); and  
 
AOAC 983.18: Moisture in meat and meat products, preparation of sample procedure.  
 
 
3 DESCRIPTION  
 
3.1 Product definition  
 
Canned Sardines or sardine type products are prepared from fresh or frozen fish of the following  species:  
 
- Sardina pilchardus ; 
- Sardinops melanostictus, S. neopilchardus, S. o cellatus, S. sagax S. caeruleus;  
- Sardinella aurita, S. brasiliensis, S. maderensis, S. longiceps, S. gibbosa ; 
- Clupea harengus ; 
- Clupea bentinki;  
- Sprattus sprattus ; 
- Hyperlophus vittatus ; 
- Nematalosa vlaminghi ; 
- Etrumeus teres ; 
- Ethmidium maculatum ; 
- Engraulis anchoita, E. mordax, E. ringens ; and 
- Opisthonema oglinum . 
 
3.2 Process definition  
 
The products are packed in hermetically sealed containers and shall have received a processing  treatment 
sufficient to ensure commercial  sterility.  
 
3.3 Presentation  
 
Any presentation of the product shall be permitted provided that it:  
 
(i) contains at least two fish in each can;   
3 
  
(ii) meets all requirements of  this draft standard;  
 
(iii) is adequately described on the label to avoid confusing or misleading the consumer;  and 
 
(iv) contain only one fish species.  
 
3.4 Definition of defectives  
 
A sample unit will be considered defective when it exhibits any of the properties defined below.  
 
3.4.1 Foreign matter  
 
The presence in the sample  unit of any matter, which has not been derived from the fish or the packing  
media, does not pose a threat to human health, and is readily recognized without magnification or is present 
at a level determined by any method including magnification that indicates non -compliance with good  
manufacturing and sanitation practices.  
 
3.4.2  Odour/flavour  
 
A sample unit affected by persistent and distinct objectionable odours or flavours indicative of  decomposition 
or rancidity . 
 
3.4.3  Texture  
 
(i) Excessively mushy flesh uncharacteristic of the species in the presentation.  
 
(ii) Excessively tough or fibrous flesh uncharacteristic of the species in the presentation.  
 
3.4.4  Discolouration  
 
A sample unit affected by distinct discolouration indicative of decomposit ion or rancidity or by  sulphide 
staining of more than 5  % of the fish by weight in the sample unit.  
 
3.4.5  Objectionable matter  
 
A sample unit affected by Struvite crystals – any struvite crys tal greater than 5 mm in length . 
 
 
4 ESSENTIAL COMPOSITION AND QUALITY FACTORS  
 
4.1 Raw material  
 
4.1.1  The products shall be prepared from sound fish of the species listed under clause  3.1 which are  of a 
quality fit to be sold fresh for human consumption.  
 
4.1.2 Head and gills shall be completely removed; scales and/or tail may be removed. The fish may be  
eviscerated. If eviscerated, it shall be practically free from visceral parts other than roe, milt or kidney. If  
ungutted, it shall be practically free from undigested feed or used feed.  
 
4.2 Other ingredients  
 
The packing medium and all other ingredients used shall be of food grade quality and conform to all  
applicable Malawi/ Codex standards.  
 
4.3 Decomposition  
 
The products shall not contain more than 10 mg/100 g of histamine based on the average of the  sample unit 
tested.  
 
4.4 Microbiological limits  
 
The products shall comply with microbiological limits as indicated in Table 1   
4 
  
Table 1: Microbiological limits for canned sardines and sardine type products  
 
1 2 3 4 
SL No Micro-organisms  Max. limits Method of test 
i) Salmonella per 25 g Absent ISO 6579 
ii) E. coli per gram Absent ISO 7251 
iii) Llisteria monocytogenes Absent ISO 11290 Part 1 &2 
iv) Staphylococcus aureus  cfu per gram 102 ISO 6888 
v) Clostridium perfringens per gram Absent ISO 7937 
vi) Vibrio Spp per gram  Absent ISO 21872 
vii) Total viable count per gram 105 ISO 4833 
 
4.5 Final product  
 
Products shall meet the requirements of this standard when lots are e xamined in accordance with clause  10. 
Product shall be examined by the methods given in clause  9. 
 
 
5 FOOD ADDITIVES  
 
Only the use of the food additives that comply with the requirements prescribed in MS 237  is permitted.  
  
 
6 CONTAMINANTS   
 
Canned sardines and sardine type products  shall conform to those maximum levels for heavy metals and 
other contaminants as stipulated in MS 302.  
 
 
7 HYGIENE  
 
7.1 The final product shall be free from any foreign material that poses a threat to human health.  
 
7.2 The products  shall comply with any microbiological criteria in accordance with CAC/GL  21. 
 
7.3 When tested by appropriate methods of sampling and examination as prescribed by the Codex  
Alimentarius Commission, the product:  
 
(i) shall be free from micro -organisms capable of development under normal conditions of  storage;  
 
(ii) no sample unit shall contain histamine that exceeds 20  mg per 100 g;  
 
(iii) shall not contain any other substance including substances derived from microorganisms in  
amounts which may represent a hazard to health in accordance with standards established by  the 
Codex Alimentarius Commission;  and 
 
(iv) shall be free from container integrity defects which may compromise the hermetic seal.  
 
7.4 It is recommended that the product covered by the provisions of this standard be prepared and 
handled  in accordance with MS 21 , CAC/RCP 23 ; and MS 790.  
 
 
  
5 
 8 PACKAGING AND LABELLING  
 
8.1 Packaging  
 
Canned sardines and sardine type products shall be packaged in food grade containers.  
 
8.2 Labelling  
 
In addition to the provisions of MS 19 , the following specific provisions apply:  
 
8.2.1 Name of the food  
 
The name of the product shall be:  
 
8.2.1.1 "Sardines" (to be reserved exclusively for Sardina pilchardus (Walbaum)); or  "X sardines" of a 
country, a geographic area, the species, or the common name of the species, and in a  manner not to 
mislead the consumer.  
  
8.2.1.2 The name of the packing medium shall form part of the name of the food.  
 
8.2.1.3 If the fish has been smoked or smoke flavoured, this information shall appear on the label in close  
proximity to the name.  
 
8.2.1.4 In addition, the label shall include other descriptive terms that will avoid misleading or confusing the  
consumer.  
 
 
9 SAMPLING, EXAMINATION AND ANALYSES  
 
9.1 Sampling  
 
9.1.1 Sampling of lots for examination of the final product shall be in accordance with CODEXSTAN 233.  
 
9.1.2 Sampling of lots for examination of net weight and drained weight where appropriate shall be carried 
out in accordance with an appropriate sampling plan  meeting the criteria established by the C odex 
Alimentarius Commission .  
 
9.2 Sensory and physical examination  
 
Samples taken for sensory and physical examination shall be assessed by persons trained in such 
examination and in accordance with annex A and the MS 1241 .  
 
9.3 Determination of net weight  
 
Net contents of all sample units shall be determined by the following procedure:  
 
9.3.1 Weigh the unopened container;  
 
9.3.2 Open the con tainer and remove the contents;  
 
9.3.3 Weigh the empty container, (including the end) after removing excess liquid and adhering meat; and   
 
9.3.4 Subtract the weight of the empty container from the weight of the unopened container. The resultant 
figure will be the net content.  
 
9.4 Determinati on of drained weight  
 
The drained weight of all sample units shall be determined by the following procedure:  
 
9.4.1 Maintain the container at a temperature between 20  ºC and 30  ºC for a minimum of 12 hours prio r to 
examination;  
  
6 
 9.4.2 Open and tilt the container to distribute the contents on a pre -weighed circular sieve which consists 
of wire mesh with squ are openings of 2.8 mm x 2.8 mm;   
 
9.4.3 Incline the sieve at an angle of approximately 17  – 20º and allow the fish to drain for two minutes, 
measured from the time the pr oduct is poured into the sieve;  
 
9.4.4 Weigh the sie ve containing the drained fish;  and 
 
9.4.5 The weight of drained fish is obtained by subtracting the weight of the sieve from the weight of the 
sieve and drained product.  
 
9.5 Procedure for packs in sauces (washed drained weight )  
 
9.5.1 Maintain the container at a temperature between 20  ºC and 30  ºC for a minimum of 12 hours prior to 
examination.  
 
9.5.2 Open and tilt the container and wash the covering sauce and then the full co ntents with hot tap water 
(approx. 40  ºC), using a wash bottle (e.g. plastic) on the tared circular sieve.  
 
9.5.3 Wash the contents of the sieve with hot water until free of adhering sauce; where necessary 
separate optional ingredients (spices, vegetables, fruits) with pincers. Incline the sieve at an angle of 
approximately 17 - 20º and allow the fish to drain two min utes, measured from the time the washing 
procedure has finished.  
 
9.5.4 Remove adhering water from the bottom of the sieve by use of paper towel. Weigh the sieve 
containing the washed drained fish.  
 
9.5.5 The washed drained weight is obtained by subtract ing the weight of the sieve from the weight of the 
sieve and drained product.  
 
9.6 Determination of histamine  
 
Determine histamine in accordance with the method o utlined in AOAC 997.13.  
 
 
10 LOT ACCEPTANCE  
 
A lot will be considered as meeting the requirements of this standard when:  
 
10.1 The total number of defectives as classified according to clause  3.4 does not exceed the acceptance 
number (c) of the appropriate sampling plan with an A cceptable Quality Level (A QL) of 6.5;  
 
10.2 The total number of sample units not meeting the presentation defined in 3.3 does not exceed the 
acceptance number (c) of the appropriate sampling plan in CODEXSTAN 233.   
 
10.3 The average net weight or the average drained weight where appropriate of all sample units 
examined is not less than the declared weight, and provided there is no unreasonable shortage in any 
individual container;  and 
 
10.4 The food additives, hygiene and labelling requirements of clause s 5, 6, 7 and 8 are met . 
 
 
 
 
 
  
7 
 ANNEX A  
(Normative)  
 
SENSORY AND PHYSICAL EXAMINATION  
 
A.1 Complete external can examination for the presence of container integrity defects or can ends which  
may be distorted outwards.  
 
A.2 Open can and complete weight determination according to defined procedures in clauses  9.3, 9.4 
and 9.5. 
 
A.3 Carefully remove product and examine for discolouration, foreign matter and struvite crystals. The  
presence of a hard bone is an indicator of under  processing  and will require an evaluation for sterility.  
 
A.4 Assess  odour, flavour and texture in accordance with  MS 1241 . 
 
 
 
 
  
 
 
 
 
ICS 67.120.30                 DMS 124 9:2018 
Second edition  
 
 
 
 
 
THE MALAWI BUREAU OF STANDARDS              CERTIFICATION MARK SCHEME  
The Malawi Bureau of Standards is the 
standardizing body in Malawi under the aegis 
of the Ministry of Industry  and Trade.  Set up 
in 1972 by the Malawi Bureau of Standards 
Act (Cap: 51:02), the Bureau is a parastatal 
body whose activities aim at formulating and 
promoting the general adoption of standards 
relating to structures, commodities, materials, 
practices, o perations and from time to time 
revise, alter and amend the same to 
incorporate advanced technology.  To bring the advantages of standardization 
within the reach of the common consumer, the 
Bureau operates a Certification Mark Scheme. 
Under this scheme, man ufacturers who 
produce goods that conform to national 
standards are granted permits to use the 
Bureau’s “Mark of Quality” depicted below on 
their products.  This Mark gives confidence to 
the consumer of the commodity’s reliability.