FINAL DRAFT UGANDA 
STANDARD  
  FDUS 894  
First Edition  
2011-mm-dd 
 
 
 Reference number  
FDUS 894: 201 1 
© UNBS 2 011  
  
Dried edible mushroom s — Specification  
 FDUS 894: 201 1 
ii © UNBS 2011  – 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 a pplication  
© UNBS 20 11  
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 UNBS.  
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 41 4 505 995  
Fax: 256 41 4 286 123  
E-mail: unbs@infocom.co.ug  
Web: www.unbs.go.ug  
 FDUS 894:201 1 
© UNBS 201 1 – All rights reserved  iii 
 Foreword  
Uganda National Bureau of Standards (UNBS) is a parastatal under the Ministry of Tourism, Trade and 
Industry established under Cap 327 , of the Laws of Uganda.  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/SPS Agreements 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, academi cians, 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 s tandards 
for approval and declaration as Uganda Standards by the National Standards Council.  
The subcommittee on fruits and vegetables (UNBS/TC  2/SC 4) under the Food and Agriculture Standards 
Technical Committee (UNBS/TC 2) has recommended the adoption of  the Codex standards CODEX  STAN 
39-1981, Codex  standard for dried edible fungi  which has been reproduced.  
Committee membership  
The following organisations were represented under the Fruits and vegetables sub -committee of the Food and 
Agriculture standards Technical Committee, UNBS/TC 2, during the development of this standard:  
 Be- Organic Uganda Limited  
 Fruits of the Nile (U) Ltd  
 Flona commodities Limioted  
 Horticultural Exporters Association of Uganda  
 National Agricultural Research Laboratories  
 National Dr ug Authority  
 National Organic Agricultural Movement of Uganda  
 Uganda Industrial Research Institute  
 Uganda National Farmers Federation  
 Uganda National Bureau of Standards  
 FINAL DRAFT UGANDA STANDARD  FDUS 894: 201 1 
 
© UNBS 2011 – All rights reserved  1 
 Dried edible mushrooms — Specification  
1 Scope  
This Final Draft Uganda Standard specifies requir ements and methods of sampling and test for dried edible 
mushroom s after preparation and packaging.  
2 Normative references  
The following referenced documents are indispensable for the application of this document. For dated 
references, only the edition cit ed applies. For undated references, the latest edition of the referenced 
document (including any amendments) applies.  
US 7,  General standard for labeling of prepackaged foods  
US 28,  Code of practice for hygiene in the food and drink manufacturing industry  
US 45 , General standard for food additives  
US 500 , General requirements for nutrition labelling of foods  
US 508,  General requirements for nutrition and health claims on foods  
US 570,  Code of hygienic practice for dried fruits  
US 738 , General standard for contaminants and toxins in foods  
US ISO 6561 -1, Fruits, vegetables and derived products — Determination of cadmium content — Part 1: 
Method using graphite furnace atomic absorption spectrometry  
US ISO 6561 -2, Fruits, vegetables and derived products -- Dete rmination of cadmium content — Part 2: 
Method using flame atomic absorption spectrometry  
US ISO 6633 , Fruit and Vegetable Products – Determination of lead content – Flameless atomic absorption 
spectrometric method   
US ISO 7251,  Microbiology of food and ani mal feeding stuffs — Horizontal method for the detection and 
enumeration of presumptive Escherichia coli — Most probable number technique   
3 Terms and definitions  
For the purposes of this standard, the following terms and definitions shall apply . 
3.1 
dried  mushroom :  
dried f ruit bodies of the plant group fungi, which are cultivated , and suitable for use as human food  FDUS 894: 201 1 
2 © UNBS 201 1 – All rights reserved  
 3.2 
spoiled dried mushroom  
dried mushrooms that are rotten as a result of microbial infection or any other cause  
3.3 
insect damaged dried mush room  
dried m ushroom that have holes caused by maggots and other insects  
3.4 
similar varietal characteristics  
dried mushrooms general ly of the same  colour , for example, white and brown mushrooms cannot be mixed in 
the same container . 
3.5 
mature  
firm and wel l developed  dried mushroom ; the veil area may be stretched but not broken . 
3.6 
well trimmed  
stems that are smoothly cut, free from rough fleshy butts ; the flared portion of the butt is removed and the 
remaining portion of the stem does not exceed the depth  of the cap . 
3.7 
open veils  
cap that has expanded to an extent that the protective covering or "veils" joining the margin of the cap to the 
stem have broken and exposed the gills or underside of the cap  
3.8 
spots  
pitted or discoloured areas  
3.9 
damage  
specific defect described in this section; or an equally objectionable variation of any one of these defects, any 
other defect, or any combination of defects which materially detracts from the appearance, or the edible or 
marketing quality of the individual mu shroom or of the mushrooms in the lot.  
3.10 
dried mushroom products :  
 
3.10.1 
whole dried mushroom products   
product obtained from cleaned and dried edible mushroom  whose  stalks may be shortened  
3.10.2 
cut dried mushroom  products   
product obtained from wh ole edible mushroom sliced and dried, the thickness of individual slices being 1  mm - 
4 mm.  
3.11 
other styles  
other presentation of the product permitted provided that the product:  
a) is sufficiently distinctive from other forms of presentation laid down i n this standard;  
b) meets all relevant requirements of this standard, including requirements relating to limitations on defects, 
drained weight, and any other requirements in this standard which are applicable to that style in the 
standard which most closely resembles the style or styles intended to be provided for under this provision ; 
and FDUS 894: 2011 
© UNBS 201 1 – All rights reserved  3 
 c) is adequately described on the label to avoid confusing or misleading the consumer.  
3.12 
defects :  
 
3.12.1 
damaged dried  edible  mushroom  
whole dried edible mushroom , with more than quarter of the cap missing, or, in the case of cut dried edible 
mushroom , dried edible mushroom  with more than one third of the total surface of the slice missing  
3.12.2 
carbonized dried  edible  mushroom   
whole or cut dried edible mushroom  with tr aces of carbonization on their surface  
3.12.3 
maggot damaged dried  edible  mushroom  
dried edible mushroom  having holes caused by maggots  
3.12.4 
seriously maggot damaged dried edible mushroom  
dried edible mushroom  having four or more holes caused by maggots  
3.12. 
crushed dried edible mushroom   
parts of dried edible mushrooms passing through a sieve having a 5  mm x 5 mm mesh  
3.13.6 
fallen -off stalks  
stalks separated from the caps  
4 General quality requirements  
4.1 Minimum requirements  
Dried edible  mushroom  shall be healthy, that is  not spoiled; of a colour, flavour and taste appropriate for the 
species; clean, that is  free of organic and mineral impurities; free, as far as possible, from maggot damage 
and damage caused by insects; undamaged.  
4.2 Maximum wat er content requirements.  
Dried edible fungi shall be properly dried and conform to the following :  
Freeze -dried edible mushroom      6 % m/m  
Dried (other than freeze -dried) edible mushroom  12 % m/m  
Dried fungus Shiitake        13 % m/m  
4.3 Tolerances for defects  
4.3.1  A maximum of 25  % m/m of fungi not satisfying the end -product requirements specified in 4.1 is 
allowed.  
4.3.2  Within the tolerance, provided for in 4.1, the following individual tolerances shall apply:  
 FDUS 894: 201 1 
4 © UNBS 201 1 – All rights reserved  
 Defects              Tolerance  
Minera l impurities            not more than 2 % m/m  
Organic impurities of vegetable origin  not more than 0.02 % m/m except for 
Shiitake mushrooms for which the 
maximum shall be 1 % m/m  
Maggot damaged dried edible mushroom  wild growing fungi not more than 20  % 
m/m of total damage including serious 
damage  
Cultivated dried  edible  mushroom:  not more than 1 % m/m of total damage 
including not more than 0.5 % m/m of 
serious damage  
Crushed dried  edible  mushroom         not more than 6 % m/m  
Carbonized dried edible mushroom         not more than 2 % m/m  
Damaged dried edible mushroom:  not more than 20  % m/m  
Fallen -off stalks shall be equal in number to caps, that is . 1:1.  
5 Hygiene  
Dried edible mushrooms shall be produced and handled in accordance with US 28 and US 570. 
6 Food additives  
Food additives such as preservatives and nutritive carbohydrates may be used. The use of such additives 
shall be in accordance with US 45.  
7 Contaminants  
Dried edible mushrooms  shall conform to the tolerance limits for contaminants in U S 738.  
7.1 Heavy metals  
Dried edible mushrooms shall comply with those maximum levels for heavy metals established by the Codex  
Alimentarius Commission for this commodity. The current levels are as indicated in Table 1 : 
Table 1 — Metal unit of measurement maximum limit t est method  
Metal  Unit of measurement  Maximum limit  Test method  
Lead (Pb)  mg/kg wet weight  0.30 ISO 6633 (AAS)  
Cadmium (Cd)  mg/kg wet weight  0.20 ISO 6561 -1  
ISO 6561 -2 
 FDUS 894: 2011 
© UNBS 201 1 – All rights reserved  5 
 7.2 Pesticide residues  
Mushrooms shall comply with those maximum pes ticide residue limits established by the Codex  Alimentarius 
Commission for this commodity. Table  2 below provides current Maximum  Residue Levels.  
Table 2 — Maximum pesticide residue limits and extraneous maximum  residue limits (MRL) in 
mushrooms (Current as at 2009 -06-08) 
Type  Unit Symbol (MRL)  Limit  Notes  
Chlorpyrifos  MRL (mg/kg)  0.01   
Cypermethrin  MRL (mg/kg)  0.05  
Cyromazine  MRL (mg/kg)  7  
Deltamethrin  MRL (mg/kg)  0.05 Used also as veterinary drug  
Dichlorvos  MRL (mg/kg)  0.5  
Diflubenzuron  MRL (m g/kg)  0.3  
Permethrin 0.1  MRL (mg/kg)  0.1  
Prochloraz  MRL (undef)  2 Used also as veterinary drug  
Thiabendazole  MRL (mg/kg)  60  
 
8 Packaging and presentation  
8.1 Uniformity  
Packaging material in a lot shall each contain dried edible mushroom of the sa me commercial type, and shall 
have a uniform net weight.  
8.2 Packaging  
Packaging material shall be such as to ensure adequate protection against humidity during storage and 
transport of the product. Any paper or other material used inside the package shal l be new, waterproof and 
harmless to human health.  
The container shall protect the product from any form of contamination  
Dried edible mushrooms shall be loosely packed in packing units.  
9 Weights and measures  
Containers shall be as full as practicable wi thout impairment of quality and shall be consistent with a proper 
declaration of contents for the product.  
10 Labelling  
Dried edible mushrooms shall be labelled in accordance with the requirements of US 7. In addition the 
following specific provisions sha ll apply:  
a) The name of the product as declared on the label shall be "Dried XXX mushroom ", where XXX is the 
name of the edible mushroom.  FDUS 894: 201 1 
6 © UNBS 201 1 – All rights reserved  
 b) There shall appear on the label as part of the name or in close proximity to the name, the form of 
presentation such as “whole”, “caps” or “sliced”.  
If the product is produced in accordance with the other styles (3.2.3), provision in the label shall contain in 
close proximity to the name of the product such additional words or phrases that will avoid misleading or 
confus ing the consumer.  
Nutritional labelling, nutrition and health claims may be made in accordance with US 500 and US 508 . 
10 Sampling  
Representative samples of the material shall be drawn and tested for conformity to this specification as 
prescribed in Annex  A. FDUS 894: 2011 
© UNBS 201 1 – All rights reserved  7 
 Annex  A 
(normative)  
 
Sampling of dried vegetables and herbs  
A.1 Definitions  
A.1.1 
package  
individually packaged part of a lot, including contents so as to facilitate handling and transport of a number of 
sales units or of products loose or arranged, in  order to prevent damage by physical handling and transport.  
Road, rail, ship and air containers are not considered as packages.  
A.1.2 
sales package  
individually packaged part of a lot, including contents, which is so as to constitute a sales unit to the final user 
or consumer at the point of purchase  
A.1.3 
pre-packages  
sales packages such as the packaging encloses the foodstuff completely or only partially, but in such a way 
that the contents cannot be altered without opening or changing the packaging. Pr otective films covering 
single product  are not considered as a pre -package.  
A.1.4 
consignment  
quantity of product  to be sold by a given trader found at the time of inspection and defined by a document.  A 
consignment may consist of one or several types of product ; it may contain one or several lots of dried fruit.  
A.1.5 
lot 
quantity of product  which, at the time of inspection at one place, has similar characteristics with regard to:  
a) packer and/or dispatcher ; 
b) country of origin ; 
c) nature of product;  
d) class of product;  
e) size (if the product  is graded according to size) ; 
f) variety or commercial type (according to the relevant provisions of the standard) ; and  
g) type of packaging and presentation.  
If it is difficult to distinguish between different lots and/or presentatio n of individual lots is not possible, all lots 
of a specific consignment may be treated as one lot if they are similar in regard to type of product , dispatcher, 
country of origin, class and variety or commercial type, if this is provided for in the relevan t marketing 
standard.  FDUS 894: 201 1 
8 © UNBS 201 1 – All rights reserved  
 A.1.6 
sampling  
collective samples taken temporarily from a lot during conformity check  
A.1.6.1  
primary sample  
package taken at random from the lot, in case of packed product  or, in case of bulk product  (direct loading into 
a transport  vehicle or compartment thereof), a quantity taken at random from a point in the lot.  
A.1.6.2  
bulk sample  
several primary samples supposed to be representative for the lot so that the total quantity is sufficient to 
allow the assessment of the lot with reg ard to all criteria  
B.1.6.3  
secondary sample  
equal quantity of product  taken at random from the primary sample  
The secondary sample shall comprise 30 units, in case the net weight of the package is 25 kg or less and the 
package does not contain any sales p ackages. In certain cases this means that the whole content of the 
package has to be checked, if the primary sample contains not more than 30 units.  
A.1.6.4  
composite sample  
mix, weighing at least 3 kg, of all the secondary samples taken from the bulk samp le. Product  in the 
composite sample shall be evenly mixed.  
A.1.6.5  
reduced sample  
quantity of product  taken at random from the bulk or composite sample whose size is restricted to the 
minimum quantity necessary but sufficient to allow the assessment of cer tain individual criteria.  
If the inspection method would destroy the product , the size of the reduced sample shall not exceed 10 % of 
the bulk sample.  In the case of small dry or dried products ( that is,  100 g include more than 100 units) the 
reduced samp le shall not exceed 300 g.  
Several reduced samples may be taken from a bulk or composite sample in order to check the conformity of 
the lot against different criteria.  
A.2 Sampling method  
A.2.1 Identification of lots and/or getting a general impression of the consignment  
The identification of lots shall be carried out on the basis of their marking or other criteria.  In the case of 
consignments which are made up of several lots it is necessary for the inspector to get a general impression 
of the consignment  with the aid of accompanying documents or declarations concerning the consignments.  
The inspector shall then determine how far the lots presented comply with the information in these documents.  
If the product  is to be or has been loaded onto a means of t ransport, the registration number of the latter shall 
be used for identification of the consignment.  
A.2.2 Presentation of produc t 
The inspector shall decide which packages are to be checked.  The presentation shall be made by the 
operator and shall includ e the presentation of the bulk sample as well as the supply of all information 
necessary for the identification of the consignment or lot.  FDUS 894: 2011 
© UNBS 201 1 – All rights reserved  9 
 If reduced or secondary samples are required, these shall be identified by the inspector from the bulk sample.  
The in spector shall determine the size of the bulk sample in such way as to be able to assess the lot.  The 
inspector selects at random the packages to be inspected or in the case of bulk product  the points of the lot 
from which individual samples shall be taken . 
Care shall be taken to ensure that the removal of samples does not adversely affect the quality of the product . 
Damaged packages shall not be used as part of the bulk sample.  They shall be set aside and may, if 
necessary, be subject to a separate examin ation and report.  
The bulk sample shall comprise the following minimum quantities whenever a lot is declared unsatisfactory or 
the risk of a product  not conforming to the standard has to be examined:  
Number of packages in the lot  Number of packages to be t aken (primary 
samples)  
Packaged products  
Up to 100  5 
From 101 to 300  7 
From 301 to 500  9 
From 501 to 1 000  10 
More than 1 000  15 (minimum)  
Product in bulk  
Quantity of lot in kg or number of 
bundles in the lot  Quantity of primary samples in kg or number 
of bundles  
Up to 200  10 
From 201 to 500  20 
From 501 to 1 000  30 
From 1 001 to 5 000  60 
More than 5 000  100 (minimum)  
 
In the case of bulky dried fruit and vegetables (over 2 kg per unit), the primary samples shall be made up of at 
least five units. In the case of lots comprising fewer than five packages or weighing less than 10 kg, the check 
shall cover the entire lot.  
If the inspector discovers, after an inspection, that a decision cannot be reached, another physical check shall 
be under taken and the overall result reported as an average of the two checks.  
A.2.3 Control of product  
In case of packed product, the primary samples shall be used to check the general appearance of the product, 
the presentation, the cleanliness of the packages and the labelling. In all other cases, these checks shall be 
done on basis of the lot or transport vehicle.  
The product shall be removed entirely from its packaging for the conformity check. The inspector may only 
dispense with this where the sampling is b ased on composite samples.  
The inspection of uniformity, minimum requirements, quality classes and size shall be carried out on the basis 
of the bulk sample, or on the basis of the composite sample.  FDUS 894: 201 1 
10 © UNBS 201 1 – All rights reserved  
 When defects are detected, the inspector shall ascertain the respective percentage of the product not in 
conformity with the standard by number or weight.  
External defects shall be checked on the basis of the bulk or composite sample. Certain criteria on the degree 
of development and/or ripeness or on the presen ce or absence of internal defects may be checked on the 
basis of reduced samples. The check based on the reduced sample applies in particular to checks which 
destroy the trade value of the product  
 FDUS 894: 2011 
© UNBS 201 1 – All rights reserved  11 
 Annex  B 
(informative)  
 
 
Determination of the moisture content for dried edible mushroom s  
NOTE  This method is the same as that prescribed by the AOAC: Official Methods of Analysis, XIIIth edition, 1980, 
22.013 - Moisture in  edible d ried mushroom s, Official Final A ction.  
B.1 Definition  
The moisture content of dried edible mushroom s is defined as being the loss of mass determined under the 
experimental conditions described in this annex.  
B.2 Principle  
The principle of the method is the heating and drying of a sam ple of fruit at a temperature of 70 ºC + 1 ºC at a 
pressure not exceeding 100 mm Hg.  
B.3 Apparatus  
Usual laboratory apparatus is used together with the following items:  
a) Electrically heated constant -temperature oven , capable of being controlled at 70 ºC + 1 ºC at a 
pressure of 100 mm Hg  
b) Dishes with lids , of corrosion -resistant met al of about 8.5 cm in diameter  
c) Mincer , either  hand or mechanically operated  
d) Desiccator , containing an effective desiccant  
e) Precision balance  
B.4 Procedure  
B.4.1 Preparation of th e sample  
Take approximately 50 g of dried fruit from the laboratory sample, and mince it twice with the mincer.  
B.4.2 Test portion  
Place 2 g of finely divided asbestos into the dish, tare the dish with its lid and the asbestos, dried beforehand. 
Weigh, t o the nearest 0.01 g about 5 g of prepared sample.  
NOTE  Dried sand which has previously been washed in hydrochloric acid and then rinsed thoroughly with water may 
be used in the place of the asbestos. Analysts using this technique should note that it is a  deviation from the AOAC 
procedure, and should mention this in their report.  FDUS 894: 201 1 
12 © UNBS 201 1 – All rights reserved  
 B.4.3 Determination  
Moisten the sample and the asbestos thoroughly with a few m illilitres of hot water. Mix the sample and the 
asbestos together with a spatula. Wash the spatula  with hot water to remove the sample residues from it, 
letting the residues and the water fall into the dish.  
Heat the open dish on a boiling -water bath (Bain -marie) to evaporate the water to dryness. Then place the 
dish, with the lid alongside it, in the  oven and continue drying for six hours at 70 ºC  under a pressure not 
exceeding 100 mm Hg, during which time the oven should not be opened. During drying admit a slow current 
of air (about two bubbles per second) to the oven, the air having been dried by p assing through H 2SO4. The 
metal dish must be placed in direct contact with the metal shelf of the oven. After drying, remove the dish, 
cover it immediately with its lid and place it in the desiccator. After cooling to ambient temperature, weigh the 
covered  dish to the nearest 0.01 g.  
B.5 Calculation and expression of results  
The moisture content of the sample, as percentage by mass is calculated as follows:  

0 12 1100 content Moisture
MMMM

 
where 
M0 is the mass , in grams, of the empty dish with its lid and contain ing the asbestos,  
Ml is the mass , in grams,  of the dish with its lid, asbestos and test portion before drying , and  
M2 is the mass , in grams,  of the dish with its lid after drying .  
The results are expressed to one decimal place. Duplicate determinations s hould agree to 0.2% moisture.  
 FDUS 894: 2011 
© UNBS 201 1 – All rights reserved  13 
 Bibliography  
[1] Commission regulation (EC) No 1863/2004, of 26 October 2004, laying down the marketing 
standard applicable to cultivated mushrooms, Official Journal of the European Union,  eur-
lex.europa.eu/LexUriServ/LexUriServ .do?uri=OJ:L: 2004   
[2] Codex standard for dried edible fungi, codex stan 39 -1981 . 
http://www.codexalimentarius.net/download/standards/232/CXS_039e.pdf  
[3] European Union: http://ec.europa.eu/sanco_pesticides/public  
[4] Codex Alimentarius website: http://www.codexalimentarius.net/mrls/pestdes/jsp/pest_q -
e.jsp 
[5] EAS 56:2010, ICS 67.080.10, Fresh mushrooms — Specification and grading ,  
[6] CODEX STAN 193:1995 (Rev.4:2009), General Standard for Contaminants and Toxins in Foods .  FDUS 894: 2011 
© UNBS 2011 – All rights reserved  15 
 Certification marking  
Products that conform to Uganda standards may be marked with Ugand a National Bureau of Standards 
(UNBS) Certification Mark shown in the figure below.  
The use of the UNBS Certification Mark is governed by the Standards Act, and the Regulations made 
thereunder. This mark can be used only by those licensed under the certif ication mark scheme operated by 
the Uganda National Bureau of Standards and in conjunction with the relevant Uganda Standard. The 
presence of this mark on a product or in relation to a product is an assurance that the goods comply with the 
requirements of that standard under a system of supervision, control and testing in accordance with the 
certification mark scheme of the Uganda National Bureau of Standards. UNBS marked products are 
continually checked by UNBS for conformity to that standard.  
Further par ticulars of the terms and conditions of licensing may be obtained from the Director, Uganda 
National Bureau of Standards.  
 
 FDUS 894: 2011   
 
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© UNBS 2011 – All rights reserved