 DEAS 66-2: 2023 
ICS 67.080.20 
 
© EAC 2023                                                                                                                              First Edition 2023 
 DRAFT EAST AFRICAN STANDARD  
Tomato products — Specification — Part 2: Tomato sauce and ketchup  
EAST AFRICAN COMMUNITY  DEAS 66-2: 2023 
ii © EAC  2023 – All rights reserved  
 Copyright notice  
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Violators may be prosecuted . DEAS 66-2: 2023 
© EAC 2023 – All rights reserved  iii 
 Contents  Page 
Foreword  ................................ ................................ ................................ ................................ ............................  iv 
1 Scope  ................................ ................................ ................................ ................................ ......................  1 
2 Normative ref erences  ................................ ................................ ................................ ............................  1 
3 Terms and definitions  ................................ ................................ ................................ ...........................  1 
4 Requirements  ................................ ................................ ................................ ................................ .........  2 
4.2 General  requirements  ................................ ................................ ................................ ...........................  2 
4.1.1  Ingredients  ................................ ................................ ................................ ................................ .............  2 
4.1.2  Quality  requirements  ................................ ................................ ................................ .............................  2 
4.2 Specific requirements  ................................ ................................ ................................ ...........................  3 
5 Food additives  ................................ ................................ ................................ ................................ ....... 3 
6 Contaminants  ................................ ................................ ................................ ................................ .........  3 
6.1 Pesticide residues  ................................ ................................ ................................ ................................ . 3 
6.2 Heavy metal contaminants  ................................ ................................ ................................ ...................  3 
7 Hygiene  ................................ ................................ ................................ ................................ ...................  4 
8 Packaging  ................................ ................................ ................................ ................................ ...............  4 
9 Labelling  ................................ ................................ ................................ ................................ .................  4 
10 Sampling  ................................ ................................ ................................ ................................ ................  5 
Annex  A (normativ e)  Determination of specific gravity  ................................ ................................ ................  6 
A.1 Principle  ................................ ................................ ................................ ................................ .................  6 
A.2 Apparatus  ................................ ................................ ................................ ................................ ...............  6 
A.3 Procedure  ................................ ................................ ................................ ................................ ...............  6 
A.4 Calculation  ................................ ................................ ................................ ................................ .............  6 
Annex  B (normative)  Sampling  ................................ ................................ ................................ ........................  7 
B.1 Definitions  ................................ ................................ ................................ ................................ ..............  7 
B.1.1  Lot ................................ ................................ ................................ ................................ ...........................  7 
B.1.2  Lot size ................................ ................................ ................................ ................................ ...................  7 
B.1.3  Sample  size ................................ ................................ ................................ ................................ ............  7 
B.1.4  Sample  unit ................................ ................................ ................................ ................................ ............  7 
B.2 Sampling  plans  ................................ ................................ ................................ ................................ ...... 7 
Bibliograp hy ................................ ................................ ................................ ................................ ........................  9 
 
 DEAS 66-2: 2023 
iv © EAC  2023 – All rights reserved  
 Foreword  
Development of the East African Standards has been necessitated by the need for harmonizing requirements 
governing quality of products and services in the East African Community. It is envisaged that through 
harmonized standardization, trade barriers that are encountered when goods and services are exchanged 
within the Community will be removed.  
The Community has established an East African Standards Committee  (EASC)  mandated to develop and 
issue East African  Standards  (EAS) . The Committee is composed of representatives of the National 
Standards Bodies in Partner States, together with the representatives from the public and private sector 
organizations  in the community .  
East African Standards are developed through  Technical Committees that are representative of key 
stakeholders including government, academia, consumer groups, private sector and other interested parties. 
Draft East African Standards are circulated to stakeholders through the National Standards Bodies in the 
Partner States. The comments received are discussed and incorporated before finalization of standards, in 
accordance with the Principles and procedures for development of East African Standards.  
East African Standards are subject to review, to keep pace with technological advances. Users of the East 
African Standards are therefore expected to ensure that they always have the latest versions of the standards 
they are implementing .  
The committee responsible for this document is Technical Commi ttee EASC /TC 025, Processed fruits, 
vegetables and tubers . 
This third edition cancels and replaces the second  edition (EAS  66-2:2017 ), which has been technically 
revised.  
Attention is drawn to the possibility that some of the elements of this document may be subject of patent 
rights. EAC shall not be held responsible for identifying any or all such patent rights.  
 DRAFT EAST AFRICAN STANDARD  DEAS 66-2: 2023 
 
© EAC 2023 – All rights reserved  1 
 Tomato products — Specification — Part 2: Tomato sauce and ketchup  
1 Scope   
This Draft East Africa standard specifies the requirements, sampling  and test methods for tomato sauce and 
ketchup /catsup/catchup for human consumption.  
2 Normative references   
The following documents are referred to in the text in such a way that some or all of their content constitutes 
requirements of this document.  For dated references, only the edition cited applies. For undated references, 
the latest edition of the referenced document (including any amendments) applies.  
AOAC 971.27, Sodium chloride in canned vegetables. Method I   
CODEX STAN 192, General standard for f ood additives  
EAS 38, Labelling of pre -packaged foods — Specification  
EAS 39, Hygiene in the food and drink manufacturing industry — Code of practice  
ISO 750, Fruits and vegetables — Determination of titratable acidity  
ISO 1842, Fruit and vegetable product s — Determination of pH  
ISO 2173, Fruit and vegetable products -— Determination of soluble solids — Refractometric method  
ISO 4833 ( All parts), Microbiology of the food chain — Horizontal methods for the enumeration of 
microorganisms  
ISO 6579 -1, Microbiolo gy of the food chain — Horizontal method for the detection, enumeration and 
serotyping of Salmonella — Part 1: Detection of Salmonella spp  
ISO 6633, Fruits, vegetables and derived products — Determination of lead content — Flameless atomic 
absorption spect rometric method  
ISO 16649 -2, Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of 
beta-glucuronidase -positive Escherichia coli — Part 2: Colony -count technique at 44 degrees C using 5 -
bromo -4-chloro -3-indolyl beta -D-glucuronide  
ISO 21527 -1, Microbiology of food and animal feedingstuffs — Horizontal methods for the enumeration of 
yeasts and moulds  
3 Terms and definitions  
For the purposes of this document, the following terms and definitions apply.  
ISO and IEC maintain ter minological databases for use in standardization at the following addresses:  DEAS 66-2: 2023 
2 © EAC  2023 – All rights reserved  
 — ISO Online browsing platform: available at http://www.iso.org/obp  
3.1 
tomato  sauce  and ketchup  
products derived from sound, ripe, red or r eddish tomatoes and are highly seasoned with characterising  
ingredients such as pepper, onions, vinegar and sugar in quantities that materially alter the flavour, aroma and  
taste of  the tomato  component  
3.2 
sound  
not overripe, not soft and free from  diseas es or insect damage, or bruising or physical injuries affecting  
keeping quality  of the fruit 
4 Requirements  
4.2 General  requirements  
4.1.1  Ingredients  
4.1.1.1  Basic ingredients  
Tomato sauce and ketchup shall consist of the following ingredients , which  shall comply with the  relevant  
applicable  standards;  
a) tomato;  
b) vinegar;  
c) Nutritive sweeteners; and  
d) edible salt .  
4.1.1.2  Optional ingredients  
The following optional ingredients may be added to tomato sauce and ketchup and shall comply with the 
relevant applicable  standard;  
a) starch  
b) onions  
c) flavourings   
d) spices  
4.1.2  Quality  requirements  
Tomato sauce and ketchup shall be a product derived from sound tomatoes, tomato paste or puree. The  
product  shall:  
a) have the characteristic  taste and  flavour  of tomato  sauce  and ketchup ;  
b) be practically free from burnt  or any  other objectionable flavours;  
 DEAS 66-2: 2023 
© EAC 2023 – All rights reserved  3 
 c) be of good  keeping  quality  and shall  show  no sign of fermentation;  
d) possess good body  and consistency ; 
e) posses uniform  colour;  
f) be practically  free from defects  including  the following:  
i) tomato  peel;  
ii) seeds  or particles  of seeds;  
iii) any extraneous  matter ; and  
iv) dark specks  or scale -like particles.  
4.2 Specific requirements  
Tomato sauce and ketchup shall comply with the specific requirements indicated in Table 1 when tested in 
accordance with the methods prescribed therein.  
Table 1 ― Specific requirements for tomato sauce and ketchup  
S/N Characteristic  Requirement  Test method  
i)  Total  soluble  solids  content,  
percent  by mass  Tomato  sauce  18 – 25  
ISO 2173  Tomato ketchup,  min. 26 
ii)  Sodium chlorid e, percent  by mass,  max.  6 AOAC  971.27  
iii)  pH Not higher  than 4.5 ISO 1842  
iv)  Specific  gravity at  20 ºC Tomato  sauce  1.074  13 – 1.105  64  
Annex  A Tomato  ketchup,  min. 1.110  27 
v)  Total Acidity expressed as 
acetic acid, percent by mass, 
min. 1.0  ISO 750  
5 Food additives  
Food additives used shall comply with Codex Stan 192.  
6 Contaminants  
6.1 Pesticide residues  
The products shall conform to those maximum residue limits established by the Codex Committee on 
Pesticide Residues for this commodity.  
6.2 Heavy me tal contaminants  
When tested in accordance with ISO 6633, the lead content in tomato sauce and ketchup shall not exceed 
0.1mg/kg.  DEAS 66-2: 2023 
4 © EAC  2023 – All rights reserved  
 7 Hygiene  
7.1 The products shall be prepared under hygienic conditions in accordance with EAS 39.  
7.2 The products shall be fr ee from pathogenic organisms and shall comply with the microbiological limits 
indicated in Table 2.  
Table 2 — Microbiological limits for tomato sauce and ketchup  
S/N Type  of micro -organism  Maximum  limit Test method  
i)  Total  viable  counts,  cfu/g  10 ISO 4833  (All parts)  
ii)  Yeast and moulds  cfu/g  Shall be  absent  ISO 21527 -1 
iii)  Escherichia  coli cfu /g  Shall be  absent  ISO 16649 -2 
iv)  Salmonella  sp. per 25  g Shall be  absent  ISO 6579 -1 
8 Packaging  
The products shall be packed in suitable food grade containers. The con tainers shall be free from other 
products that may lead to contamination and alter the quality, composition, flavour, odour and taste of the 
products. Containers 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 
transport.  
9 Labelling  
9.1 In addition to the requirements of EAS 38, the following specific labelling requirements shall apply and 
shall be legibly and in delibly labelled on each container:  
a) name of product including the type shall be ―Tomato sauce or ―Tomato ketchup (or catsup  or 
catchup). If an added ingredient, as defined in 4.1.1, alters the flavour characteristic of the product, 
the name of the food shall be accompanied by the term ―flavo ured with X or ―X flavoured as 
appropriate.  
b) name and physical address of manufacturer/importer;  
c) country of origin;  
d) date of manufacture and expiry date;  
e) list of ingredients in descending order;  
f) net content declared in SI units (metric system);  
g) storage instr uctions;  
h) instructions for use; and  
i) batch number in code or in clear.  
 
9.2 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 a ddress of the 
manufacturer, packer, distributor or importer, as well as storage instructions, shall appear on the container. DEAS 66-2: 2023 
© EAC 2023 – All rights reserved  5 
 However, lot identification, and the name and address of the manufacturer, packer, distributor or importer may 
be replaced by an id entification mark, provided that such a mark is clearly identifiable with the accompanying 
documents.  
10 Sampling  
Sampling shall be done in accordance with Annex B. DEAS 66-2: 2023 
6 © EAC  2023 – All rights reserved  
 Annex  A 
(normative)  
 
Determination of specific gravity  
A.1 Principle  
The method involves us e of specific gravity bottle which enables a liquid's density to be measured accurately 
by reference to an appropriate working fluid which is water. The specific gravity bottle is weighed empty, full of 
water, and full of a liquid whose specific gravity is  desired. The ratio of the mass of a unit volume of a 
substance to the mass of a unit volume of water is then calculated as the specific gravity.  
A.2 Apparatus  
Specific gravity bottle/ pycnometer  
A.3 Procedure  
Clean and thoroughly dry the specific gravity bottle and weigh it. Fill it up to the mark with freshly boiled and 
cooled water, which has been maintained at a temperature of 20°C ± 1°C and weigh. Remove the water, dry 
the bottle again and fill it with the material maintained at the same temperature. W eight the bottle again.  
A.4 Calculation  
Specify the temperature of testing  
Calculate as follows:  
Specific gravity at 20 °C/20 °C = 
  
where 
C is the mass, in grams, of the specific gravity bottle with the material,  
A is the mass, in grams, of the empty spe cific gravity bottle, and  
B is the mass, in grams, of the specific gravity bottle with water.  
 DEAS 66-2: 2023 
© EAC 2023 – All rights reserved  7 
 Annex  B 
(normative)  
 
Sampling  
B.1 Definitions  
B.1.1  Lot 
Collection of  primary containers  or units of  the same s ize, type, and style manufactured or packed under  
similar  conditions  and handled  as a single  unit of trade.  
B.1.2  Lot size 
Number of  primary  containers  or units  in the  lot. 
B.1.3  Sample  size 
Total  number of  sample  units  drawn for  examination from  a lot. 
B.1.4 Sample  unit 
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.  
B.2 Sampling  plans  
 
 
Lot size (primary  containers)  Size of container,  
n 1 
 
Net weight  equal  to or less than 1 kg (2.2 lb)  
4 800 or  less 13 
4 801 to 24 000 21 
24 001 to 48 000 29 
48 001 to 84 000 48 
84 001 to 144 000  84 
144 001 to 240 000 126 
Over  240 000 200 DEAS 66-2: 2023 
8 © EAC  2023 – All rights reserved  
 Net weight  greater than  1 kg (2.2 lb) but  not more  than 4.5 kg  (10 lb) 
2 400  or less 13 
2 401 to 15 000 21 
15 001 to 24  000 29 
24 001 to 42 000 48 
42 001 to 72, 000  84 
72 001 to 120 000  126 
Over  120 000 200 
Net we ight greater  than 4.5 kg  (10 lb) 
600 or less 13 
601 to 2 000 21 
2 001 to  7 200  29 
7 201 to 15 000 48 
15 001 to 24 000 84 
24 001 to 42 000 126 
Over  42 000 200 
1 n = number of  primary containers  in sample.  
 DEAS 66-2: 2023 
© EAC 2023 – All rights reserved  9 
 Bibliography  
[1] United States Standards f or Grades of Tomato Catsup, Effective date February 26, 1992  
[2] Codex Alimentarius website: http://www.codexalimentarius.net/mrls/pestdes/jsp/pest_q -e.jsp  
[3] USDA Foreign Agricultural Service website: http://www.mrldatabase.com  
[4] USDA Agricultural Marketing Service website: http://www.ams.usda.gov/AMSv1.0/Standards  
[5] USDA Plant Inspectorate Service website: http://www.aphis.usda.gov/import_export/plants  
[6] European Union: http://ec.europa.eu/sanco_pesticides/public  
 DEAS 66-2: 2023   
 
© EAC 2023 – All rights reserved  
  
  