                                                                                                    
AFDC 7 (1521) DTZS  
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DRAFT TANZANIA  STANDARD  
 
Whole and ground  lemongrass - Specification  
 
 
 
 
 
 
 
 
  
 
 
 
 
  
 
 
  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
TANZANIA BUREAU OF STANDARDS  
                                                                                                     
AFDC 7 (1521) DTZS  
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0. Foreword  
Lemongrass is an herb derived fr om the mature leaves of the plant Cymbopogon citratus  L. (Poaceae 
family).This Tanzania standard was prepared due to  increasing utilization of lemon grass  in culinary, 
cosmetic and fragrance to ensure t he safety and quality of lemongrass produc ed for local and export 
market.  
 
In the preparation of this Tanzania Standard ass istance was derived from local lemongrass producers  
and processors.  
 
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 accordan ce with TZS 4 (see clause 
2). 
 
 
1 Scope  
 
This Tanzania Standard specifies the requirements, methods of sampling and test for  dried whole or 
ground  lemon grass leaves (Cymbopogon citratus L.) intended for human consumption . 
 
 
2 Normative r eferences  
 
The following referenced documents are indispensable for the application of this  standard . For dated 
references, only the edition cited applies. For undated references, the latest edition of the referenced 
document (inc luding any amendments) applies  
 
 
TZS 4, R ounding off numerical values  
TZS 33, Spices and condiments — Sampling  
TZS 109, Codes of hygiene for food processing units — General  
TZS 118, Foodstuffs — General guidance for the enumeration of microorganisms — Colony Count 
Technique at 30 ºC 
TZS 122, Foo dstuffs — Microbial examination for salmonella  
TZS 268, General atomic absorption spectrophotometric method for determination of lead in food stuffs  
TZS 538, Packaging and labeling of foods  
TZS 730 (Part 2) (1st Ed) ISO 16649 (Part 2) - Microbiology of foo d and animal feeding stuffs – Horizontal 
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 731: 2018 (3nd Ed) ISO 7251 - Microbiology of food and feeding -stuffs – Horizontal method for the 
detection and enumeration of presumptive Escherichia Coli  – Most Probable Number Technique  
TZS 799, Foodstuffs – Determination of aflatoxin B 1, and the total content of aflatoxins B 1, B2, G1 and G 2 
in cer eals, nuts and derived products – High\-performance liquid chromatographic method  
TZS 1315, Spices and condiments — Determination of extraneous matter and foreign matter content  
TZS 1317, Spices and condiments — Determination of acid insoluble ash  
TZS 131 8, Spices and condiments — Determination of moisture content Entrainment method  
TZS 1492, Fruits and vegetables  — Determination of tin content  
TZS 1502, Fruits and vegetables — Determination of Arsenic content  
Codex stan 193 , Codex general standard for con taminants and toxins in food and feed  
ISO 7609,  Essential oils - Analysis by Gas Chromatography on capillary columns – General method  
 
3.  Terms and definitions  
 
For the purpose of this  standard , the following terms and definitions shall apply ;                                                                                                     
AFDC 7 (1521) DTZS  
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3.1  
lemon grass  
 
herb with a lemony scent produced from the stalk of the lemongrass plant (Cymbopogon citratus)  
 
3.2  
dried lemongrass leaves  
 dried plant leaves of the species  Cymbopogon citratus  L.  
 
3.3  
whole lemongrass  
cut , chopped or whole dried lemongrass  leaves  
 
3.4 ground  lemongrass  
product  obtained by grinding dried lemongrass leaves  into different particle sizes  
 
3.5  
extraneous matter  
 
all matter present in the sample which is not from leaves  of the species  under consideration  
 
3.5  
food grade contai ner  
container which shall safeguard the hygienic, safety, nutritional, technological, and organoleptic qualities 
of the product  
 
4 Requirements  
 
4.1 General requirements   
Whole or ground lemongrass shall  
i. Be greenish  
ii. Be free from off odour  
iii. have a characte ristic odour of lemongrass leaves  
iv. have fresh citrusy scent characteristic aroma of lemongrass leaves.  
v. be free from dirt, fungal growth, insect infestation, insect fragments and rodent 
contamination visible to the naked eye.  
 
 
 4.2 Specific Requirements  
 
4.2.1 Lemongrass in all forms shall comply with  the following specific  requirements : 
 
Table 1 — Physical -Chemical requirements for whole and ground lemongrass  
 
S/No  Characteristics  Requirements  Test method (see clause 2)  
i  Moisture % m/m, (max.)  10 
 TZS 131 8 
ii  Extrenous matter % m/m, max  1 TZS 1315  
iii  Acid insoluble ash, %m/m,max  4 TZS 1317  
iv  Essential oil  (Citral (geranial+neral),% min  65 ISO 7609  
 
4.2.2 Ground lemongrass shall be ground to such fineness that all of it passes through a sieve of 500 
micron ( 0.500 mm).  
                                                                                                     
AFDC 7 (1521) DTZS  
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 5. Contaminants  
 
5.1 The product shall comply with those maximum pesticide residue limits established by the Codex S tan 
193 
 
5.2 Heavy metals and Metallic contaminants  
 The product shall not contain any heavy and metallic contaminants in excess  of levels specified in Table 
2. 
 
Table 2 — Limit for Heavy metal s and metallic  contaminants for  whole and ground lemongrass  
  
S/No  Characteristics  Limits (Max) mg/kg  Test method  
(see clause 2)  
i  Arsenic (as As )  0.2 TZS 1502  
ii  Tin (as Sn)  250 TZS 1492  
iii  Lead (as Pb)  5.0 TZS 268  
 
5.3 Aflatoxin  
 
Whole and ground lemongrass  shall not have more than 5 ppb aflatoxin B 1 and total aflatoxin of 
max 10 ppb when tested according to TZS 799 . 
 
 
6. Hygiene  
 
6.1 Whole and ground lemongrass shall be  prepared under good  hygienic practices as stipulated in 
TZS 109  and shall comply with microbiological limits given in Table 3 when tested in accordance with the 
methods specified therein.  
 
 
Table 3 Microbiological limits  for whole and ground lemongrass  
 
 
 
7. Sampling and Tests  
 
7.1 Sampling  
Sampling shall b e carried out in accordance with the method specified in TZS 33.  
 
7.2 Testing  
Tests shall be done in accordance with methods prescribed in Tables  1, 2 and 3. 
 
 
 S No  Characteristic:  
 Limits  
(Max)  Test method 
1 
 
2 
3 
4 Total aerobic count , CFU/g  
 
Yeast s and  Moulds ,CFU/g  
 
Escherichia coli , CFU/g  
 
Salmonella spp per 25 g . 106 
104 
Absent  
Absent  TZS 118  
 
TZS 730  
 
TZS 731  
 
TZS 122                                                                                                      
AFDC 7 (1521) DTZS  
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 8. Pack ing, marking  and labelling  
 
8.1 Packing  
Whole and ground lemongrass shall be well packag ed in a food grade container.  
  
8.2 Marking and  labelling  
8.2.1 In addition to the requirements of TZS 538 the following specific labelling requirements shall apply 
and shall be legibly and indelibly marked ; 
 
i. Name of the product;  lemongrass  
ii. Form of present ation “ ground or whole  lemongrass ” 
iii. species name  (optional) ; 
iv. Month and y ear of harvest;  
v. Net weight;  
vi. Name and physical address of the manufacturer/packer/distributor;  
vii. Date of manufacture  
viii. best before date ; 
ix. Batch number;  
x. Instruction for use;  
xi. country of ori gin;  
xii. Storage condition.  
 
8.2.2 Certification mark  
Each container may also be marked with TBS certification mark.  
NOTE:  The use of TBS certification mark is governed by provisions of the standards Act 2009.  
Details of the conditions under which a licens e for the use of TBS certification mark may be 
granted to manufacturers or producers, may be obtained from TBS.  
 
 