                                                                                AFDC 7(886) CD 3                                                                                       
 
First Edition 20 21  
 
 
DRAFT TANZANIA STANDARD  
 
 
 
Garlic paste – Specification  
  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
                  TANZANIA BUREAU OF STANDARDS   
  
1 
  
 
 
0. Foreword  
 Garlic is a specie s in the onion genus, from Allium sativum  (L.) with an intense flavor and is an e ssential 
ingredient in cooking . Garlic paste  is obtained from garlic and is one of the commonly used product s in 
food to add flavor.  
This Tanzania standard was prepared to ensure the safety and quality of garlic  paste produced for local 
consumption and ex port market .  
In reporting the results of a test or analysis made in accordance with this Tanzania Standard, if the final 
value observed or calculated is to be rounded off, it shall be done in accordance with TZS 4  Rounding off 
numerical values  (see clause  2). 
1 Scope  
This Tanzania  Standard specifies requirements, sampling and test methods  for garlic paste prepared 
from Allium sativum  (L.) intended for human consumption . 
 
2 Normative references   
The following referenced documents are indispensable for the a pplication of this standard . For dated 
references, only the edition cited applies. For undated references, the latest edition of the referenced 
document (including any amendments) applies.  
  
TZS 4, Rounding off numerical values  
TZS 33,  Spices and condiment s- Sampling  
TZS 109,  Food processing units – Code of hygiene   
TZS 12 2-1/ISO 6579 -1, Microbiology of the food chain — Horizontal method for the detection, 
enumeration and serotyping of Salmonella - Part 1: Detection of Salmonella spp.  
TZS 125, Microbiology o f food and animal feeding stuffs – Horizontal method for enumeration of 
coagulase – Positive staphylococci (Staphylococcus aureus and other species)  
TZS 268, General atomic absorption spectrophotometric method for determination of lead in food stuffs  
TZS 4 45, Dehydrated garlic - Determination of volatile organic sulphur compounds.  
TZS 538 (EAS 38:2014) - Labelling of pre -packaged foods — General requirements  
TZS 730 - 2: (1st Ed) ISO 16649 (Part 2 ) - Microbiology of food and animal feeding stuffs – Horizont al 
method for the enumeration of -b-glucuronidase -positive Escherichia coli – Part 2 – Colony -count 
technique at 44 0C using 5 -bromo -4-chloro -3-indolyl -b-D-glucuronide  
TZS 799 (3rd Ed)/ISO 16050  - Foodstuffs – Determination of aflatoxin B1, and the total c ontent of 
aflatoxins B1, B2, G1 and G2 in cereals, nuts and derived products – High-performance liquid 
chromatographic method   
2 
 TZS 1316 , Spices and condiments - Determination of total ash  
TZS 1491  - Fruits and Vegetables – Determination of pH  
TZS 1496/ ISO  2173, Fruits, vegetables and derived products – Sampling and methods of test – Part 10: 
Determination of soluble solids  
TZS 1501/ ISO 6637, Fruits, vegetables and derived products – Sampling and methods of test – Part 16: 
Determination of mercury content – Flameless atomic absorption method  
TZS 1502, Fruits and Vegetables – Determination of Arsenic content  
TZS 1503, Fruits and Vegetables – Determination of Ash Insoluble in Hydrochloric Acid  
TZS 2426 (ISO 21527 -1), Microbiology of food and animal feeding stuf fs — Horizontal method for the 
enumeration of yeasts and moulds — Part 1: Colony count technique in products with water activity 
greater than 0,95  
Codex Stan 192, General Standard for Food Additives  
 
3 Terms and definitions  
For the purposes of this Tanzani a standard, the following terms and definitions  shall apply.  
3.1 garlic  paste :  
product  obtained by grinding  fresh  individual segment s of garlic head  (cloves ) 
3.2 extraneous matters   
foreign matters such as roots,  soil, skins, stems, leaves,  dirt or any ma terial other than garlic  paste . 
4 Requirements  
4.1 General requirements  
4.1.1 Description  
Garlic paste shall be a product produced by grinding fresh  cloves/portion of garlic to obtain a uniform 
paste in which salt and citric acid may be added and pasteuriz ed. 
4.1.2  Colour  
The colour of the garlic  paste  shall be characteristic of the cultivar used, that is , between white and pale 
cream. The product shall be practically free from scorched and toasted particles.  No green coloration is 
allowed  
4.1.3 Odour  
Garli c paste  shall have a characteristic  pungent odour  of garlic , free from foreign odours and off odours, 
such as t hose coming from mouldy, rancid or  fermented  garlic . 
4.1.4 Flavour  
The flavour of the garlic  paste  shall be characteristic of garlic, and free fr om foreign flavours and off 
flavours, such as those coming from mouldy, rancid, fermented or burnt particles.  
4.1.5 Freedom from insects, moulds  and extraneous matter   
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 Garlic paste shall be free from extraneous matter, live insects, and practically free fro m moulds, dead 
insects, insect fragments and rodent contamination .  
4.2 Specific requirements  
Garlic paste shall comply with  the requirements specified in T able 1, when tested by the specified 
method.  
Table 1  – Specific re quirements for garlic  paste   
S/No  Characteristic  Limit  Test method  
1 Total ash, % (m/m), on dry basis, max.  5.5 TZS 1316    
2 Total soluble solids, % (mass/mass), min  30 TZS 1496   
3 Acid-insoluble ash, % (m/m), on dry basis, max.  0.5 TZS 1503  
4 Volatile organic sulfur compounds content , % (m/m), 
on dry basis, min.  0.3 TZS 445  
5 pH  4 – 5  TZS 1491  
 
5. Food additives  
The use of food additives in garlic paste shall be in accordance with Codex Stan 192.  
 
6.Hygiene  
Garlic paste  shall be prepared under Good Hygienic Practices as stipulated  in TZS 109,  and shall be 
complied to the requirements specified in Table 2 . 
Table 2: Microbiological requirement for garlic paste  
S/No   
Characteristic  Maximum limit  Test method  
1 Escherichia coli,  cfu/g,  Absent  TZS 730 (Part 2)  
2 Yeasts and moulds at 2 5 0C, cfu/g,  102 TZS 131  
3 Staphylococcus aureus cfu/g  102 TZS 125  
4 Salmonella, spp  per 25 g Absent  TZS 122  
 
7. Contaminants  
 
7.1 Heavy metals  
Garlic  paste shall not contain heavy metal contaminants in exces s of levels specified in Table 3. 
 
 
  
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 Table 3– Limit s for heavy metal contaminants for garlic  paste  
 
S/No  Characteristic  Maximum limit (mg/kg)  Method of test  
1 Arsenic  0.2 TZS 1502  
2 Lead  0.3 TZS 268  
3 Mercury  0.1 TZS 1501  
 
 
 
7.2 Pesticides Residues  
Garlic paste  shall comply with those maximum pe sticide residue limits established by the Codex 
Committee on Pesticide Residues for this commodity.  
 
7.3 Aflatoxin  
 
Garlic paste shall not have more than 5 ppb for Aflatoxin B1 and 10 ppb for total aflatoxin when tested 
according to TZS 799.  
 
8 Packing, marking and labelling  
8.1 Pack ing 
Garlic paste shall be packed in clean, sound and dry  food grade  containers made of a material which 
does not affect the safety and quality of the product but protects it from light and from the entrance  of 
moisture.  
8.2 Mark ing and labelling  
8.2.3 Garlic paste shall also be packed and labeled in accordance to the requirements prescribed in TZS 
538 (see clause 2) . 
8.2.1  The following particulars shall legibly and indelibly be marked or labeled on each bag/container:  
a) Name o f the product , ‘Garlic Paste’  
b) Trade name or brand name, if any  
c) Name and address of the manufacturer and/or packer.  
d) Batch or code number  
e) Date of packing /manufacturing   
f) Net we ight  
g) Country of origin  
h) Expiry date  
i) Storage  condition  
j) List of ingredients  
k) Instruction for use   
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 8.2.2  The language on the label shall be Kiswahili and /or English. A second language may be used 
depending on the designated market.  
8.3 The containers may also be marked with TBS certification mark.  
9. Sampli ng and test  
9.1 Sampling  
Garlic paste shall be sampled in accordance with TZS 33.  
 9.2 Test methods  
Samples of garlic paste shall be tested for conformity with the requirements of this Standard by following 
the methods of physical, organoleptic , microbiol ogical  and chemical analysis.  
 
 NOTE:  The TBS Mark of Quality may be used by manufacturers only under licence from TBS. 
Particulars of conditions which the licences are granted may be obtained from TBS offices.  