KENYA STANDARD       DKS 268 7: 2016  
ICS 67.160  
 
 
 
 
 
 
 
 
 
   Pickled fruits and vegetables - Specification   
 
 
 
 
 
 
 
 
 
 
 
 
 
 
No copying of this standard without KEBS permission except as permitted by copyright law   
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
  
  
 
 
 
TECHNICAL COMMITTEE REP RESENTATION  
 
The following organizations were represented on the Technical Committee:  
Jomo Kenyatta University of Agriculture and Technology - Department of Food Science and Technology  
Victoria Juice Co ltd  
Kevian Kenya Ltd  
Government chemist  
Consumer Infor mation Network  
Premier Foods Ltd.  
Pest control  products  board  
Kenya Industrial Research and Development Institute  
Minist ry of Health - Food Safety Unit  
Ministry of Agriculture , Livestock and Fisheries  
Kenya plant health inspectorate services  
National Public  Health Laboratory services  
Coca -Cola East Africa Ltd  
Del M onte Kenya Ltd  
Agri Pro -pak Ltd  
Horticultural Crops Directorate  
Kenya Bureau of Standards — Secretariat  
 
 
 
 
 
REVISION OF KENYA STANDARDS  
 
In order to keep abreast of progress in industry, Kenya Sta ndards shall be regularly reviewed. Suggestions 
for improvements to published standards, addressed to the Managing Director, Kenya Bureau of Standards, 
are welcome.  
 
 
 
 
 
 
 
© Kenya Bureau of Standards, 1993  
 
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 KENYA STANDARD       DKS 268 7: 2016   
ICS 67.160  
 
 
 
 
 
 
 
 
 
 
 
 
Pickled fruits and  Vegetables - Specification  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
KENYA BUREAU OF STANDARDS (KEBS)  
 
Head Office:  P.O. Box 549 74, 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          North Rift 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.: (+254 057) 23549, 22396        Tel.: (+254 051) 210553, 210555  
Fax: (+254 041) 229448    Fax: (+254 057) 21814  
 
 
 
 
 
 
 
 
 
 
 
 
FOREWORD   
  
This Kenya Standa rd was developed by the Technical Committee on Proc essed Fruits and Vegetables under 
the guidance of the Standards Projects Committee, and it is in accordance with the procedures of the Kenya 
Bureau of Standards.  
 
The standard stipulates the essential compositional, quality, microbiological, contaminants a nd labelling 
requirements  for canned vegetables as defined in this standard . These vegetables include canned 
asparagus,carrots,green peas, green beans and wax beans, mature processed peas, palmito, canned sweet 
corn 
 
In the preparation of this standard use ful information was derived from members of the technical committee , 
Codex standard for pickled fruits and  vegetables  (CODEX STAN 2 97-2009) and local manufacturers  
 
This Kenya standard replaces the following standards:  
 
Canned asparagus ( KS CODEX STAN 56 -1981);  
Canned carrots ( KS CODEX STAN 116 -1981);  
Canned green peas ( KS CODEX STAN 58 -1981);  
Canned green beans and wax beans ( KS CODEX STAN 16 -1981);  
Canned mature processed peas ( KS CODEX STAN 81 -1981);  
Canned palmito ( KS CODEX STAN 144 -1985), and  
Canned sw eet corn ( KS CODEX STAN 18 -1981)  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
  
  
KENYA STANDARD                                                        DKS 268 7: 2016  
 
 
    Pickled fruits and Vegetables - 
 
 
 
1. SCOPE  
 
This Kenya Standard  specifies requirements  and methods of test and sampling for  pickled fruits and  
vegetables, as de fined in Section 3 below, offered for direct consump tion, incl uding for catering pur poses or for 
repacking if required.  
The products co vered by  this S tandard incl ude, but are  not limited to onions, ga rlic, mango, radish, ginger, 
beetroot, royal  plum, peppe rs, hea rts of palm, cabbage, lettuce, lemons, baby corn (young corn), and 
green mustard  (Brassica juncea  ssp). It does  not apply to the product when indicat ed as being intended for 
further processing. This  Standard does not c over pickl ed cucum bers, kimchi,  table olives,  sauerkraut, chutneys  
and reli shes. 
           
2. Normative references  
 
The following referenced documents are indispensable for the application of this document. For da ted 
references, only the edition cited applies. For undated references, the latest edition of the referenced document 
(including any amendments) applies.  
AOAC 968.30  
AOAC 971.33  
KS EAS 38 , labeling of prepackaged foods  
KS EAS 39 , Code of practice for hyg iene in the food and drink manufacturing industry  
KS EAS 12, Drinking (Potable) water - Specification  
KS EAS 803 ; Nutrition labeling – Requirements  
KS EAS 804:2013 Claims on foods – Requirements  
KS EAS 805 ; Use of Nutrition and health claims  
Codex Stan 195 , General Standard for Food Additives  
Codex Stan 193, General Standard for contaminants  
KS 38, Plantation (mill) white sugar — Specification  
KS 344 ; Honey - Specification  
KS EAS 5, Refined white sugar — Specification  
KS ISO 4833 -1; Microbiology of the food chain -- Horizontal method for the enumeration of microorganisms -- 
Part 1: Colony count at 30 degrees C by the pour plate technique  
KS ISO 6888 -1; Microbiology of food and animal feeding stuffs -- Horizontal method for the enumeration of 
coagulase -p-staphylococci (Staphylococcus aureus and other species) -- Part 1: Technique using Baird -Parker 
agar medium  
KS ISO 16649 -1; Microbiology of food and animal feeding stuffs -- Horizontal method for the enumeration of 
beta-glucuronidase -positive Escherichia coli -- Part 1: Colony -count technique at 44 degrees C using 
membranes and 5 -bromo -4-chloro -3-indolyl beta -D-glucuronide  
KS ISO 762 ; Fruit and vegetable products -- Determination of mineral impurities content KS ISO 7251, 
Microbiology of food and animal feeding stuffs - Horizontal method for the detection and enumeration of 
presumptive Escherichia coli - Most probable number technique  
KS ISO 763, Fruits and vegetable products - Determination of ash insoluble in hydrochloric  acid 
KS ISO 2448, Fruit and vegetable products - Determination of ethanol content  
KS ISO 2172, Eruit juice - Determination of soluble solids content - Pyknometric method  
KS ISO 2173, Fruit and vegetable products - Determination of soluble solids - Refract ometric method  
KS ISO 5522, Fruits, vegetables and derived products - Determination of total  sulphur dioxide content  
 
3        DESCRIPT ION 
 
3.1     Product definition 
  
 3.2. Pickl ed fruits  and veget ables is the product: 
 
(a)   Prepared  from sound, clean  and edible fruits  and/or vegetabl es, with or with out seeds, spices, aro matic 
herbs and/ or con diments;   
(b)  Processed  or treated  to produce an acid or acidified  product preserved  through  natural fermenta tion or 
acidulants. Depe nding on the type, appropriate ingredients are added in order to en sure preserva tion and  
quali ty of the prod uct;  
(c)   processed  in an appropriate mann er, before or after being  hermetically sealed in a container, so  as to 
ensure the quality  and safety as well as  to prevent  spoilage; and /or  
(d)   Packed  with or without a suitable liquid  packing  medium (e.g., oil, brine  or acidic media  such as  
vinegar) as  specified  in Section 5.1.2, with ingredients appropriate to the  type and variety of pickled product, to 
ensure an equili brium pH  of less than 4 .6. 
. 
3.2.9. Mixed Vegetables  
 A product prepared from a mixture of three or more types of fresh or frozen or dry washed clean and sound 
vegetables  
 
3.3     Styles  
 
(a)   Any presentation  of the product should be permi tted provided that the product meets all 
requirements of the S tandard;  
 
(b)   Style  presentations  could  include  for  example,  whole,  pieces,  halves,  quarters,  cubes, shredded 
or chopped.  
 
3.3.1 Types of Pack   
3.3.1.1 Solid  Pack – without any add ed packing medium.   
3.3.2.1 Regular Pack – with a p acking med ium add ed, as specified in Section 3.1 .2. 
 
 
5. Essential composition and quality factors  
 
5.1. Composition  
 
5.1.1 . Basic Ingredients  
 
Fruits  and vegetabl es and liquid  packing medium  when appropr iate, as defined in Sections 3.1(a), 3.1(d) 
and 5.1.2.1,  in combination  with one or more of the other  permitted ingredien ts listed  in Secti on 5.2.2. 
 
5.1.2.1 Packing Media  
 
5.1.2.1.1 for pickled  fruits, in accorda nce with the Guidelines on Packing Media for Canned Fruits (CAC/GL  51-
2003) . 
 
5.1.2.2 for pickled vegetab les, in accorda nce with the following provisions: 
 
(a) Basic Ingredients  
 
 
Water, and if nece ssary salt or oil or acidic media  such as vinegar   
 
(b)   Optional  Ingredien ts  
Packing   media   for   pickled   vegetables   may   contain   ingredients   subject   to   labelling requ irements of 
Section 8 and may incl ude, but is not limi ted to. 
 
(1)   foodstu ff with sweeteni ng properties such as sugars (including  syrups) as defined in the Standard for 
Suga rs (CODEX STAN 21 2-1999), honey as defined in the Standard for Honey (KS 344 )  or juices  and/or  
nectars as defined  in the   Fruit Juices and N ectars  Specification  (KS 2640 ) and; 
 
(2)   aromatics plants, spices or extracts  thereof, seasoning (in accord ance with the relevant  Codex 
standards for spices or culinary he rbs); 
 
(3)   vinegar; 
 
(4)   oil (in a ccordance wi th the relevant  Codex stand ards for vegetable  oils); 
 
(5)   toma to puree (in accordance with the Standard for Processed Tomato Concentrat es 
(CODEX  STAN 57 -1981));   
 (6)   malt extract; 
(7)   sauce (e.g., fish sauce); 
 (8)   soy sauce; 
(9)   other in gredients as appropriate. 
 
5.1.2.2 Other Permitted Ingredients  
a)   cereal grains;  
(b)   dried fruits; 
(c)   malt extract; 
(d)   nuts; 
(e)   pulses;  
 
(f)    sauce (e.g., fish sa uce); 
 (g)   soy sauce; 
(h)   foodstu ff with sweeten ing properties such  as suga rs (including syrups) and honey as defined in the 
Standards for  Sugars (CODEX STAN 212-1999) and Honey (CODEX STAN 12-1981) resp ectivel y; and 
 
(i)   Nutrients For the purpose of pro duct fortification, essential nutrients such as vitamins and minerals may be 
added to produ cts. Such additions shall comply with national legislation established for this purpose.  
 
NOTE : any optional ingredients added are subject to ingredient labelling re quirements (see Clause 10) 
 
 j) Other  ingredients as appropriate. 
 
5.2     Qual ity Criteria  
 
5.2.1 Colour , Flavour and  Texture 
 The product shall have normal colour, flavour odour  and texture  characteri stics of the product 
 
5.2.2 Other Quality Criteria  
 
5.2.2.1 Pickl ed fruits and/or  vegetables in edible  oil 
 
The p ercent age of  oil in the pro duct shall not be le ss than 10% by  weight. 
 
5.2.2.2 Pickl ed fruits  and/or  vegetables in brine or an acidic medium  
 
The percent age of salt in the covering liquid or the acidity of the media shall be sufficient  to ensure 
the keeping quality and proper  preservat ion of the prod uct. 
 
5.2.2.3 Defin ition of Defec ts 
 
(a)   Blemishes - means any characteristic including, but not limited to, bruises, scab, and dark discolouration, 
which adversely affects the overall appearance of the product.  
 
(b)   Harmless extraneous material - means any vegetable part (such as, but not limited to, a leaf or portion 
thereof, or a stem) that does not pose any hazard to human health but affects the o verall appearance of the 
final product.  
 
5.2.3     Defects and Allowances  
 
The p roduct should  be practically free from de fects as defined in S ection 5.2.2  
 
5.2.3.1     Classifi cation of “De fectives” 
 
A container that fails to meet one or more of the applic able quality requirements, as set out in 
Section  
5.2 (except those based on sample averages), should be considered as a “defective”.  
 
 
5.2.3.2    Lot Acceptance  
 
A lot should be considered as meeting the applicable quality requirements referred to in Secti on 3.2 when:  
 
(1)   for those requirements which are not based on averages, the number of “defectives”, as defined in 
Section 3.3, does not exceed the acceptance number (c) of the appropriate sampling plan with an AQL of 
6.5; and  
  
 (2)   The requirements of  Section 3.2, which are based on sample averages, are complied with.  
 
 
 
6. FOOD ADDITIVES 
 
Acidity regu lators, antifoaming  agents, antio xidants, colours, firming  agents, fla vour enhanc ers, pr eservati ves, 
sequestrants, and s weeteners  used in accordance with Tables 1 and 2 of the General S tandard of Food  
Additives in the food category in which the individual  pickled fruit or vegetable  fall into  (i.e., one of the 
follow ing categories: 04.1.2 .3, 04.1.2.10, 04.2.2 .3, and 04.2.2.7) or listed in Table  3 of the Gen eral Standard 
are acceptab le for use in foods  conforming to this Standard.  
 
        
7. Contaminants  
 
The products covered by this Standard shall comply with the maximum levels of the General Standard for 
Contaminants and Toxins in Food and Feed (CODEX STAN  193-1995).  
  
 
 
7.1 Pesticide residues  
 
 
The products covered by this Standard shall comply with the maximum residue limits for pesticides established 
by the Codex Alimentarius Commission.  
 
7.2 Heavy Metal Contaminants  
 
The products covered by the provisio ns of this standard shall conform to those maximum limits for Heavy 
metals contaminants established by the Codex Alimentarius Commission for these products in table 5 below  
 
TABLE 5- Contaminants  
 
 CONTAMINANTS  MAXIMUM LEVEL  Method of Test  
Arsenic  (As) 0.2 mg/kg   AOAC 942.17  
AOAC 952. 13 or 
KS ISO 6634:1 982 
Lead   (Pb) 0.3 mg/kg  AOAC 972.25 / 
KS ISO 6733  
 
Copper   (Cu) 5.0 mg/kg  AOAC 999.10  
Zinc  (Zn) 5.0 mg/kg  AOAC 972.25 / 
KS ISO 5738  
Iron   (Fe) 15 mg/kg  AOAC 999.10  
Tin  (Sn) 250 mg/kg  AOAC 980. 19  
 
Mercury            (Hg)  0.01 AOAC 999.10  
 
Cadmium           (cd)  0.05 mg/kg  AOAC 999.1 1/ 
KS ISO 6732  
 
 
 
 
 
7.3 Other contaminants  
 
The products covered by the provisions of this standard shall conform to those maximum levels for 
contaminants established  by the Codex Alimentarius Commission for these products  
 
 
8. Hygiene  
 
8.1  
It is recommended that the products covered by the provisions of this Standard be prepared and handled in 
accordance with the appropriate sections of the General Principles of Food  Hygiene (CAC/RCP 1 -1969), Code  
 of Hygienic Practice for Low and Acidified Low -Acid Canned Foods (CAC/RCP 23 -1979) and other relevant 
Codex texts such as codes of hygienic practice and codes of practice.  
 
8.2 The products shall conform to microbiological criteria in Table 6 and those provided in KS 2455; Food  
Safety -general standard   
 
 
 
Table 6 - Microbiological limits for pickled fruits and vegetables  
 
SL No.  Microorganism  Limit  Method of Test  
i.  Escherichia coli, (cfu/g), max  Absent  KS ISO 7251  
ii.  Staphy lococcus aureas, (cfu/25g)  Absent  KS ISO 6888 -1 
iii.  Shigella, cfu/25g  Absent  KS ISO4833  
iv.  Salmonella. Cfu/25g  Absent  KS ISO 6579  
v.  Colostridium  botulinum, cfu/25g  Absent  KS ISO 4833  
vi.  Vibrio cholera, cfu/25g  Absent  KS ISO 4833  
vii.  Moulds (cfu/ 25g), max  Absent  KS ISO 7954  
 
 
 
9.3 WEIGHTS AND MEASURES  
 
9.1 Fill of Container  
 
9.1.1 Minimum Fill  
 
The container should be well filled with the product (including packing medium) which should occupy not less 
than 90% (minus any necessary head space according to good ma nufacturing practices) of the water 
capacity of the container. The water capacity of the container is the volume of distilled water at 20oC which 
the sealed container will hold when completely filled. This provision does not apply to vacuum packaged 
vegeta bles.  This shall be carried out in accordance to CAC/ RM 46-1972 ( Codex Ge neral Method for 
processed fruits and vegetabl es) and  ISO 90.1 :1999  
 
9.1.2 Classification of “Defectives”  
 
A container that fails to meet the requirement for minimum fill of Section 7.1.1 should be considered as a 
“defective”.  
 
9.1.3 Lot Acceptance  
 
A lot should be considered as meeting the requirement of Section 7.1.1 when the number of “defectives”, as 
defined in Section 7.1.2, does not exceed the acceptance number (c) of the approp riate sampling plan with an 
AQL of 6.5.  
 
9.1.4 Minimum  Net and Drained  Weight   
 
7.9.1.4.1  The drained weight of the product should be not less than the following percentages, calculated on 
the basis of the wei ght of distilled water at 20oC wh ich the sealed  container will hold wh en comple tely filled.  
(a)   Whole and  Halves Style sho uld not be le ss than 40%  of the net weight;   
(b)   Pieces Style and Other Styles shou ld not be less than 50% of the net weight  (except for 
pickled red cabbage shou ld not  be le ss than 45% of the net we ight). 
 
Table 7 – Drained weight  requirements for Pickles  
 
 
(i) Pickles in Citrus juice or Brine conforming to the following requirements: — 
 
Drained Weight  Not less than 
60.0 percent  AOAC 
968.30   
  
Sodium Chloride content when 
packed in B rine Not less than 
12.0 percent   
Acidity as Citric Acid when packed In 
Citrus Juice  Not less than 
1.2 percent   
 
 
(ii)  Pickles in Oil  
 
Drained Weight  Not less than 
60.0 percent  AOAC 
968.30  
 
Fruit and Vegetable pieces shall be practically remaining submerged  in oil 
 
 
 
 (iii) Pickles in Vinegar  
 
 
Drained Weight  Not less than 60.0 percent  AOAC 
968.30  
 
Acidity of vinegar 
as acetic acid  Not less than 2.0 percent   
 
 
Note:   Pickle without medium means the pickles other than enumerated above. This may contain ingredients 
given in Para 1 of this specification. Such pickles shall be labelled as "(give name of vegetable or fruits) Pickle".  
 
 
9.1.5 Packaging  
 
The products covered by the provisions of this standard shall be packaged in clean food grade packaging 
material to protect the product from contamination. The packaging materials and process shall not contaminate 
the product or otherwise affect its technological, nutritional or sensory quality.  
 
10.  Labelling  
 
 
In addition to the Standard for the Labelling of  Pre-packaged Foods (KS EAS 38), the following specific 
provisions apply:   
 
10.1 Name of the product 
 
 
10.1.1  Pickl ed fruits  and/or  vegetabl es shall be labell ed according  to the type and in combination  with the 
name  of major ingredi ent. Example  - a pickle  made from ginger  shall be labelled “Pickled Ging er in Brine ”. 
 
10.1.2  The p resent ation style  should be d eclared on the la bel of the food. 
 
10.1.3  The name of the product shall include  the indication of the packing medium  as set out in Section  
3.1(d).  
 
10.1.4 In the case of mixed vegetables; List of the names of the various vegetables species used in the mix  
shall be listed in descending order of the proportions  
 
10.2 Additional Requirements  
10.2.1  Drain weight declaration content ; pickled fruits and vege tables must be labelled with a declaration of 
“Drained weightr content __%.10.1.2.6 Ingredient declaration  
 
10.2.2 Nutrition declaration  - Any added essential nutrients declaration should be labelled in accordance with 
the Guidelines on Nutrition Labellin g (CAC/GL 2 -1985), General Guidelines on Claims  (CAC/GL 1 -1979) and 
the CAC/GL 23 -1997; Guidelines for Use of Nutrition and Health Claims  
 
10.2.3 Pickled fruits and vegetables containing spices and/or aromatic herbs   
 Where tomato juice contains spices and/ or aromatic herbs in accordance with Section 3.1.2(f), the term 
“spiced” and/or the common name of the aromatic herb shall appear on the label near the name of the juice.  
 
10.2     Non-retail containers  
Information for non -retail containers not destined t o final consumers shall be given either on the container or in 
accompanying documents, except that the name of the product, lot identification, net contents and the name 
and address of the manufacturer, packer, distributor or importer, as well as storage i nstructions, shall appear on 
the container, except that for tankers the information may appear exclusively in the accompanying documents.  
However, lot identification, and the name and address of the manufacturer, packer, distributor or importer may 
be repl aced by an identification mark, provided that such a mark is clearly identifiable with the accompanying 
documents.  
 
 
10.3 List of Ingredients — a complete list of ingredients including added syrup shall be declared on the 
label in descending order of prop ortion.  
 
10.4 Net Contents — the net contents shall be declared by volume in metric units ( Systeme Internationale ). 
 
10.5 Name or business name and Address of the manufacturer, packager, distributor, importer, exporter 
or vendor of the product, whichever m ay apply, shall be declared.  
 
10.6     Instructions for use  shall be declared  
 
10.7      Storage conditions or conditions for use  
 
10.8 Lot Identification — each container shall be embossed or otherwise permanently marked in code or in 
clear identity the p roducing factory and the lot.  
 
10.9      Place/country of origin  
 
10.8        Date of expiry  
 
10.9        irradiation status, where applicable  
 
11. Methods of sampling and test  
 
The products covered by the provisions of this standard shall be tested using appropriate standard methods 
declared in this standard. Other test may be performed as per the methods given in the latest AOAC/ Codex/ 
ISO and other internationally recognized methods.  Sampling shall be as de scribed in the S tandard .  
  
  
  
 
 
 
 
 
 
 
DETERMINATION OF WATER CAPACITY OF 
CONTAINERS (CAC/RM 46-1972)  
 
1.       SCOPE 
 
This method applies to glass containers. 
 
2.       DEFINITION 
 
The water capacity of a container is the volume of distilled water at 20°C wh ich the sealed container will 
hold when  completely filled. 
 
3.       PROCEDURE 
 
3.1     Select a container which is undamaged in all respects. 
 
3.2     Wash, dry and weigh the empty container. 
 
3.3 Fill the container with distilled water at 20°C to the level of the top thereof, and weigh the container 
thus filled. 
 
4.       CALCULATION AND EXPRESSION OF RESULTS 
 
Subtract the weight found in 3.2 from the weight found in 3.3. The difference shall be considered to 
be the we ight of water required to fill the container. Results are expressed as ml of water. 
 
  3