Preserved tomatoes – Specification  
 
 
 
 
 
                                              
 
 
 
 
 
 
 
 
NOTE: This is a draft proposal  and it shall neither be used nor regarded as a Malawi Standard  
 
_______  
 Published by  
MALAWI BUREAU OF STANDARDS BOARD  
 ICS 67.80.20                              DMS 28:2018  
              Second edition  
 
      
 
 
DRAFT MALAWI STANDARD       
   
 
 
 
DRAFT PROPOSAL  
 
 
 
  
 
   
 
 ICS 67.80.20                DMS 28 :2018                                                                                                                                                                                                                                                                                         
                        Second edition        
 
 
 
 
 
 
 
Preserved  tomato es – Specification  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
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Malawi Bureau of Standards  
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P O Box 946  
BLANTYRE  
 
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Fax: +265 1 870 756  
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Price based on 9 pages  
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i 
  
TABLE OF CONTENTS  
Contents                     Page  
Foreword ................................ ................................ ................................ ................................ .................  i 
Technical committee  ................................ ................................ ................................ ................................  i 
Notice  ................................ ................................ ................................ ................................ .....................  i 
Scope  ................................ ................................ ................................ ................................ ....................  1 
Normative references ................................ ................................ ................................ ..............................  1 
Description  ................................ ................................ ................................ ................................ .............  2 
Essential composition and quality factors …………  ....………………………………………………………………..3  
Food adittives…………………………… ………………  .... …………………………………………………………….4  
Contaminants…………………………… …………………  .... ………………………………………………………….4  
Hygiene………………………………………… ………………… .... ………………………………………………...…5  
Packaging and labelling……………… …………………………  .... …………………………………… ………………5  
Methods of s ampling and test………………………………………  .. …................... ........................……………..6  
Annex A: Method of sampling……………… ……………………  ... …………………………………………………..7  
Annex B : Determination of the fill of the container………………  ....………………………………………………...9  
 
FOREWORD  
This draft proposal has been prepared by MBS/TC 10 , Technical committee on  Processed foods , to provide 
requirements f or preserved  tomatoes . It is the first revision of MS 28 :1984.  
 
The draft standard is ba sed on the following standards:  
 
CODEX STAN 13  – 1981, Rev  1 (2007), Amended (2013),  (2017 ), Standard f or preserved tomatoes ; 
 
East African Standard  EAS 66 – 1:2017, Tomato p roducts – Specification – Part 1 – Canned tomatoes  
 
Acknowledgement is made for the use of the information.  
 
 
TECHNICAL COMMITTEE  
 
This draft proposal was prepare d by Technical Committee MBS/TC 10 , Processed foods , and the following 
companies, organizations and institutions were represented:  
 
 
NOTICE  
 
This draft standard shall be reviewed every five years, or earlier when it is necessary, in order to keep abreast 
of progress. Comments are welcome and shall be considered when the draft standard is being reviewed1 
  
 DMS 28 :2018  
DRAFT PROPOSAL  
 
Preserved  tomato es – Specification  
 
 
1 SCOPE  
 
1.1 This draft s tandard appl ies the products, as defined in clause 3, and offered for direct consumption, 
including for catering purposes or for repacking if required.  
 
1.2 This draft s tandard also applies to the product when indicated as being intended for further processing.  
 
 
2 NORMATIVE REFERENCES  
 
The following stand ards 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, par ties to agreements based on this draft standard are 
encouraged to take steps to ensure the use of the most recent edition of the standard indicated below. 
Information on current valid national and international standards can be obtained from the Malawi Bur eau of 
Standards.  
 
MS 19: Labelling of prepacked foods – General standard;  
 
MS 21:  Code of hygienic conditions for food and food processing units;  
 
MS 25: Tomato concentrates  (tomato puree and paste)  – Specification ; 
 
MS 188:  Edible salt – Specification;  
 
MS 202: Fortified white sugar – Specification;  
 
MS 218:  Drinking water – Specification;  
 
MS 230: Tomatoes – Specification;  
 
MS 237:  Food additives – General standard;  
 
MS 302:  Contaminants and toxins in food;  
 
MS 624: Nutrition labelling – Guidelines;  
 
MS 625: Nutrition claims – Guidelines;  
 
MS 935: Principles for the establishment and application of microbiological criteria for foods;  and 
 
MS 1112: Code of hygienic practices for fresh fruits and vegetables.  
 
ISO 4833: Microbiology of the food chain - Horizontal methods for the enumeration of microorganisms;  
 
ISO 6579:  Microbiology of food and animal feeding stuffs – Horizontal methods for the detection of Salmonella 
spp; 
 
ISO 7251: Microbiology of food and animal feeding stuffs – Horizontal methods fo r the detection and 
enumeration of presumptive Escherichia coli – Most Probable Number technique; and  
  
2 
 ISO 21527 -1: Microbiology of food and animal feeding stuffs – Horizontal methods for the enumeration of 
yeasts and moulds.  
 
 
3 DESCRIPTION  
 
3.1 Product  definition  
 
Preserved  tomato  is the product:  
 
3.1.1  Prepared from fresh, washed, ripened tomatoes, conforming to the characteristics of the fruit of 
Lycopersicon/Lycopersicum esculentum P. Mill , of red or reddish varieties which are clean and which are 
sound  complying with MS 230 . The tomatoes shall have had the stems and calices removed and where 
necessary, the core;  
 
3.1.2  Packed with or without a suitable packing medium and seasoning ingredients appropriate to the 
product; and  
3.13 Processed by heat, in an appropriate manner, before or after being hermetically sealed in a container, 
so as to prevent spoilage.  
3.2  Varietal type  
Tomatoes of disti nct varietal groups (cultivars open p ollinated or hybrids) with respect to shape or other similar  
physical characteristics shall be  designated as:  
3.2.1  Round: globular or semi -globular shape.  
3.2.2  Cylinder, pear, egg or p lum: elongated shape.  
3.3 Styles  
Preserved  tomatoes shall be prepared in  the following styles:   
3.3.1  Whole ; tomatoes which keep their initial shape after processing . The whole form normally is prepared 
with peel removed; if the pe el is not removed, then shall additionally be considered as “Unpeeled” ; 
3.3.2  Unwhole  (pieces);  tomatoes crushed or cut into sections whose sh ape may be i rregular or regular 
toma toes in this style shall be specified according with the type of grinding or cutting  as follows : 
3.3.2.1  Diced ; tomatoes cut into cubes;  
3.3.2.2  Sliced ; tomatoes cut perpendicularly to the longitudinal axis in rounds with a regular thickness;  
3.3.2.3  Wedges ; tomatoes cut into four roughly equal parts;  
 
3.3.2.4  Pulp or crushed or chopped ; tomatoes crushed, ground or pulped when appropriate.  
3.3.3 Other s tyles  
Any other presentation of the product shall be permitted provided that the product:  
a) is sufficiently distinctive from other forms of presentation laid down in  this draft proposal ; 
 
b) meets all relev ant requirements of this draft proposal , including requirements relating to limitations on 
defects, drained weight, and any other requirements which are applicable to that style which most 
closely resembles the style or styles intended to be provided for under this provision; and  
  
3 
 c)  is adequately described on the label to avoid confusing or misleading the consumer.  
3.4 Types of pack  
Preserved  tomatoes shall be packed in the following manner;  
3.4.1  Solid Pack – without any added packing medium;  
3.4.2  Regular Pack – with a packing medium adde d, as specified in clause 4.1.2 ;   
3.4.3  Flavoured, seasoned or stewed – packed with vegetable ingredients such as onions and peppers,  not 
exceeding 10 % of the product.                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                           
 
 
4 ESSENTIAL COMPOSITION AND QUALITY FACTORS  
 
4.1  Composition  
 
4.1.1  Basic i ngredients  
 
Tomatoes as defined in clause 3 and packing medium when appropri ate, as defined in clause 4.1.2 . 
 
4.1.2  Packing m edia  
 
Canned  tomatoes shall be  packed in the following packing media:  
 
a) Juice;  the liquid obtained from ripened tomatoes, from the residue resulting from preparing tomatoes 
for canning or by diluting tomato concentrates;  
 
b) Tomato puree or t omato concentrate ; as described in MS 25 ; 
 
c)  Pulp;  skinless ground tomatoes;  
 
d) Water; only in unpeeled preserved tomatoes  
 
NOTE : Juice must not be intended as the fruit juice (including tomato juice)  
 
4.1.3  Other permitted i ngredients  
 
4.1.3.1  Spices, aromatic herbs (such as basil leaves) and natural extracts of these and seasonings excluding 
tomato flavouring;  
 
4.1.3.2  Salt (sodium chloride) complying  with MS 188 ; 
 
4.1.3.3  Sugars (sucrose, dextrose, dried glucose syrup, glucose syrup) , when acidifying agents are used . 
 
4.2 Quality criteria  
 
4.2.1  Definitions  
 
4.2.1.1  Whole or almost w hole ; A tomato of any size in which the contour is not materially alt ered by coring 
or trimming; that may be readily restored to practically its original conformation; it may be slightly cracked or 
split but not to the extent that there is substantial loss of sha pe. 
 
4.2.1.2  Objectionable core material ; Internal core material of  tough and fibrous texture or tomato tissue 
representing the tomato core that is definitely objectionable as to appearance and edibility.  
 
4.2.1.3   Blemishes ; Areas into which lesions on the surface have penetrated and as a result thereof contrast 
strongly in colour or texture with the normal tomato tissue and should normally have been removed during 
processing.  Damage by pests, mould, disease or injury to any extent that the appearance or  eating quality is 
materially affected.  
  
4 
 4.2.1.4  Extraneous plant material ; Tomato leaves, stems, calyx bracts, and similar plant material.  
 
4.2.1.5  Peel (or skin ); The residual pieces of skin, having a length higher than 5 mm, which adheres to the 
tomato flesh or is found loose in the container.  
 
4.2.2  Colour  
 
Drained tomatoes shall have a normal red or reddish colour chara cteristics of tomatoes that have been properly 
prepared and processed. No artificial colouring matter shall be added to the product.  
 
4.2.3  Flavour  
 
Canned tomatoes shall have a normal flavour and shall be free from 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.  
4.2.4  Wholeness  
 
Canned tomatoes of 'whole' style shall consist of not less than 80 % of drained tomatoes in whole or almost 
whole units . 
 
4.2.5  Defects and Allowances  
 
The finished product shall be prepared from such materials and under such practices that it shall be 
substantially free from objectionable core material and extraneous plant material and shall not  contain 
excessive defects whether specifically mentioned in this Standard or not. Certain common defects should not 
be present in amounts greater than the following limitations:  
 
4.2.5.1  Peel (only for whole and peeled styles ); Whole peeled: not more than 30 cm2 aggregate area per 
kg of total contents.  
 
4.2.5.2  Blemishes ; Not more than 3.5 cm2 aggregate area per kg of total contents.  
 
4.2.5.3  pH; The pH must not exceed 4.5.  
 
4.2.6  Classification of defectives  
 
A container that fails to meet one or more of the applicable quality require ments, as set out in clause 4.2.5 , 
shall be considered as a defective . 
 
 
5 FOOD ADDITIVES  
 
5.1 Only those food additives listed under this product in MS 237 shall be used and only within the limits 
specified.  
 
 
6 CONTAMINANTS  
 
6.1 The products covered by this draft standard shall comply with the maximum levels as stated in              
MS 302. In order to consider the concentration of the product, the determination of the maximum levels for 
contamina nts shall take into account the natural total soluble solids, the reference value being 4.5 for fresh 
fruits.  
 
6.2 The products covered by this draft standard shall comply with the maximum pesticides residue limits 
established by the Codex Alimentarius Com mission. In order to consider the concentration of the product, the 
determination of the maximum pesticides residue limits shall take into account the natural total soluble solids, 
the reference value being 4.5 for fresh fruit.  
 
 
 
 
  
5 
 7 HYGIENE  
 
7.1 Products  covered by this  draft standard shall be prepared and handled in accordance with the 
appropriate clauses of MS 21  and MS 1112 . 
 
7.2 The products shall comply with microbiological criteria established in accordance with MS 935  and the 
microbiological limits in table 1 . 
 
Table 1 – Microbiological lim its for preserved tomatoes  
 
 
1  
2  
3 
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 be absent  ISO 7251  
Salmonella sp. per 25 g  shall be absent  ISO 6579  
 
 
 
8 PACKAGING AND LABELLING  
 
8.1 Packaging  
 
8.1.1  Preserved tomatoes  shall be packed in suitable food grade containers having no action on the 
products. The containers shall be free from other products that may lead to contamination and alter the quality, 
composition, flavour, odour and taste of the products.  
 
8.1.2  Contai ners shall be air tight and shall be provided with tamper - proof seals and closures. Containers 
shall preclude contamination with or proliferation of microorganisms in the products during storage and 
transportation.  
 
 
 
8.1.3  Minimum fill  
 
The container sha ll be well filled with the product (including packing mediu m when appropriate) which shall  
occupy not less than 9 0 % of the water capacity of the container . The water capacity of the container is the 
volume of distilled water at 20 0c which the sealed container will hold when completely filled.  
 
8.1.4  Drained weight  
 
Drained weight of the contents shall be not less than 60 % of the net weight of the container.  
 
8.1.5  Classification of defectives  
 
A container that fails to meet the requirement of minimum fill in clause 8.1.3  and clause 8.1.4 shall be 
considered as a defective.  
 
8.2 Labelling  
 
In addition to the requirements of MS 19, the following specific provisions shall apply: - 
 
8.2.1  Name of the  product  
 
The name of the product shall be:  
 
a) “Peeled t omatoes”  or “Whole peeled t omatoes ”, for the products “Whole ”, if the peel has been 
removed;   
6 
 b) “Tomatoes ”, for the other presentations;  
 
c) “Unpeeled tomatoes ”, if the peel has not been removed . 
 
8.2.2  The styles, as defined in clause 3.3 and the packin g media defined in clause 4.1.2 shall be declared 
as part of the name or in close proximity to the name.  
 
8.2.3  If an added in gredient, as defined in clause 4.1.3 , alters the flavour characteristic of the product, the 
name of the food shall be accompanied by the term “ flavoured with X”  or “X flavoured ” as appropriate.  
 
8.2.4  If the product is produced in accordance with the other styles provision set in clause 3.3.3 , the label 
shall contain in close proximity to the name of the product such additional words or phrases that will avoid 
misleading or confusing the consumer.  
 
8.2.5  The following may be stated on the label:  
 
a) the type: “ solid pack ” if the pack complies with clause 3.4.1 ; and 
 
b) the packing material: “juice ” or other, if the pack complies with clause 3.4.2 . 
 
8.2.6 Name, and address of manufacturer/importer;  
 
8.2.7  Country of origin;  
 
8.2.8  Date of manufacture and expiry date  in code or in clear                                                                                ; 
 
8.2.9  List of ingredients;  
 
8.2.10  Net content;  
 
8.2.11  Storage condition; and  
 
8.2.12  Batch number  and in code or in clear.  
 
8.2.13  Nutrition labelling and nutrition claims  
 
Nutritional labelling and nutrition claims shall be done according to the provisions prescribed in MS 624 and 
MS 625.  
 
 8.3 Labelling of non – retail containers  
 
8.3.1  Information for non -retail containers shall be given either on the  container or in accompanying 
documents, except that the name of the product, lot identification and the name and address of the 
manufacturer, packer, distributor or importer, as well as storage instructions, shall appear on the container.  
 
8.3.2  However, lot identification and the name and address of the manufacturer, packer, distributor or 
importer may be replaced by an identification mark, provided that such mark is clearly identifiable with the 
accompanying documents.  
 
 
9 METHODS OF SAMPLING AND TEST  
 
9.1 Sampling shall be done in accordance with Annex A.  
 
9.2 Test methods for preserved  have been outlined in Annex B . 
 
                                                                               
 
 
 
                                                                        
  
7 
                                                                             ANNEX A  
                                                                          (Normative)  
 
                                                                 METHOD OF SAMPLING  
 
A1 QUALITY  
 
The quality of a lot shall be considered acceptable when the number of defectives does not exceed the 
acceptance number (c) in the sampling plans  in table A.2.2. 
 
A1.2 Fill of container  
 
A lot shall be deemed to be in compliance for fill of container (packing medium and vegetable ingredient) when 
the number of defectives does not exceed the acceptance number (c) in the sampling plans  in table A.2.2 . 
 
A1.3 Drained weight  
 
A lot shall be deemed to be in compliance for drained weight based on the average value of all samples 
analyzed according to the sampling plans  in table A.2.2 . 
 
 
A2 SAMPLING AND ACCEPTANCE PROCEDURE  
 
A2.1 Definitions  
 
A2.1.1  Lot: A collecti on of primary containers or units of the same size, type, and style manufactured or 
packed under similar conditions and handled as a single unit of trade.  
 
A2.1.2  Lot size: The number of primary containers or units in the lot.  
 
A2.1.3  Sample size: The tota l number of sample units drawn for examination from a lot.  
 
A2.1.4  Sample unit: A container, a portion of the contents of a container, or a composite mixture of product 
from small containers that is sufficient for the examination or testing as a single unit. For fill of container, the 
sample unit shall be the entire contents of the container.  
 
A2.1.5  Defective: Any sample unit shall be regarded as defective when the sample unit does not meet the 
criteria set forth in the standards.  
 
A2.1.6   Acceptance nu mber (c): The maximum number of defective sample units permitted in the sample in 
order to consider the lot as meeting the specified requirements.  
 
A2.1.7   Acceptable quality level (AQL): The maximum percent of defective sample units permitted in a lot 
that will be accepted approximately 95 % of the time.  
 
A2.2 Sampling plans  
 
Sampling plans shall be done in accordance with table A.2.2 . 
 
 
 
 
 
 
 
 
 
 
 
 
 
  
8 
 Table A.2.2 – Sampling plans  
 
Net weight is equal to or less than 1 kg  
Lot s ize (N)  Sample s ize (n)  Acceptance n umber (c)  
4,800 or less  6 1 
4,801 - 24,000  13 2 
24,001 - 48,000  21 3 
48,001 - 84,000  29 4 
84,001 - 144,000  38 5 
144,001 - 240,000  48 6 
more than 240,000  60 7 
Net weight is greater than 1 kg but not more than 4.5 kg  
Lot s ize (N)  Sample Size (n)  Acceptance n umber (c)  
2,400 or less  6 1 
2,401 - 15,000  13 2 
15,001 - 24,000  21 3 
24,001 - 42,000  29 4 
42,001 - 72,000  38 5 
72,001 - 120,000  48 6 
more than 120,000  60 7 
Net weight greater than 4.5 kg  
Lot s ize (N)  Sample s ize (n)  Acceptance n umber (c)  
600 or less  6 1 
601 - 2,000  13 2 
2,001 - 7,200  21 3 
7,201 - 15,000  29 4 
15,001 - 24,000  38 5 
24,001 - 42,000  48 6 
more than 42,000  60 7 
                                                             
 
 
 
 
 
 
                                                                     
 
                                                                     
9 
 ANNEX B  
(Normative)  
 
                                        DETERMINATION OF THE FILL OF THE CONTAINER  
B1  SCOPE  
 
This method applies to  fill of glass containers.  
 
 
B2  DEFINITION  
 
The water capacity of a container is the volume of distilled water at 20 °C which the sealed container will hold 
when completely filled.  
 
 
B3  PROCEDURE  
 
B3.1  Select a container which is undamaged in all respects.  
 
B3.2  Weigh the filled container, (W 1) 
 
B3.3  Empty, Wash, dry and weigh the empty container (W 2). 
 
B3.4  Fill the container with distilled water at 20 °C to the level of the top thereof, and weigh the container 
thus filled (W 3). 
 
B3.5  Calculate the water capacity of a container  
 
Where water capacity of the container (WCC) = W 1 – W1 
 
 
B4 CALCULATION AND EXPRESSION OF RESULTS  
 
 
B4.1               Fill Percentage =      𝑊1− 𝑊2 ×100
𝑊3− 𝑊2 
 
Where ,  
 
W1 is the weight of the filled container;  
 
W2 is the weight of the empty container; and  
 
W3 is the weight of the container filled with distilled water.  
 
B4.2 The results are expressed as ml of water.  
 
 
 
 
                                       
 
  
 
 
ICS 67.80.2 0                                  DMS 28 :2018
                Second edition  
 
 
 
 
 
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