                                                                                                            AFDC 16(6715) P3  
 
                  
DRAFT TANZANIA STANDARD  
 
 
 
Popcorn — Specification  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
TANZANIA BUREAU OF STANDARDS  AFDC 16 (6715) P3  
 
 
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DRAFT TANZANIAN STANDARD  
Popcorn — Specification  
 
0.  Foreword   
Popcorn is a type of corn kernel that, when heated it pops to become light and fluffy. Unlike refined 
grains that manufacturers have processed to remove the bran and germ, whole grains include the 
entire grain seed, also called the kernel.  Popcorn has high in fiber content, contains protein, vitamins 
and mine rals, low in fat and sugar.  
Development of this Tanzania standard was necessitated by the need to ensure the safety and quality of 
popcorn being produced and or marketed in Tanzania as well as for import and export markets.  
 
In preparation of this Tanzania  standard assistance was drawn from TZS 328 -1 Milled corn Products —
Specification  
 
In reporting the result of a test or analysis made in accordance with the Tanzania standard, if the final 
value observed or calculated is to be rounded off, it shall be done in accordance with TZS 4: (see clause 
2) 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
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1.0 Scope  
 
This Tanzania Standard specifies the requirements, sampling and test methods for popcorn intended for 
human consumption.  
 
 
2.0 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 am endments) applies.  
 
AOAC 952.13, Arsenic in food. Silver diethyldithiocarbamate  
 
AOAC 972.25, Official Method, Lead in Food Atomic Absorption Spectrophotometric Method  
 
AOAC 2001.04, Determination of Fumonisins in Corn and Corn Flakes  
 
CODEX STAN 192, Gene ral standard for food additives  
 
CODEX STAN 193, General standard for contamina nts and toxins in food and feed  
 
TZS 109, Food processing units – Code of hygien e  
 
TZS 118, Microbiology of food and animal feeding stuffs – Horizontal method for the enumeration of 
microorganisms – Colony -count technique at 30oC 
 
TZS 122, Microbiology of food and feeding stuffs – Horizontal method for the detection of salmonella spp  
 
TZS 125, Microbiology of food and animal feeding stuffs – Horizontal method for the enumeration of 
coagulase \-positive staphylococci \(Staphylococcus aureus and other species \) – Part 1 \: Technique 
using Baird \-Parker agar medium – Amendment 1 \: Inclusion of precision data  
 
TZS 131, Microbiology of food and animal feeding stuff \: General guidance for enumeration of yeasts and 
moulds \- Colony Count technique at 25oC  
TZS 268, General atomic absorption spectrophotometric method for determination of lead in foo d and 
food stuffs  
TZS 330 , Cereals  and pulses — sampling   
TZS 331, Cereals and pulses — Test methods  
TZS 438, Maize grains  —Specification  
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TZS 538, Labelling of pre \-packaged foods — General requirements  
 
TZS 730, Microbiology of food and animal feeding stuffs – Horizontal method for the enumeration of \-b\-
glucuronidase \-positive Escheria coli – Part 2 – Colony \-count technique at 44 0C using 5 \-bromo \-4\-
chloro \-3\-indolyl \-b\-D\-glucuronide  
 
TZS1317  
 
TZS1331  
 
TZS 1502, Fruits, vegetables and de rived products – Sampling and methods of test Part 14 \: 
Determination of arsenic content \- Silver diethyldithocarbamate spectrophotometric method TZS 1495 
Fruits, vegetables and derived products — Determination of copper content — Method using flame 
atomic  absorption spectrometry . 
 
 
3.0 Terms and definitions  
 
For the purposes of this standard, the following terms and definitions apply.  
3.1 
maize(corn) grain  
shelled grain or kernel of the species Zea mays indentata  L. (dent maize) and/or Zea mays indurate (flint 
maize) or their hybrids.  
3.2 
popcorn  
snack made from grains of maize ( corn) that have been heated until they have burst and become large 
and light.  
3.3 
popcorn kernel  
form of corn whose mature kernels have t he ability to pop during rapid cooking because of the build -upof 
internal pressure during rapid heating  
 
3.4 
food grade packaging material  
packaging material, made of substances which are safe and suitable for their intended use and which will 
not impart a ny toxic substance or undesirable odour or flavour to the product.  
 
 
 
 
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4.0 Requirements  
4.1 Raw materials  
Popcorn shall be made from maize (corn) grains complying with the requirements of TZS  438.  
 
4.2 Optional ingredients  
Optional ingredients which may be used shall comply with relevant standards. They include but are not 
limited to the following:  
 
a) salt  
 
b) sugars  
 
c) edible oils  
 
d) honey  
 
e) vinegar  
 
f) spices flavouring cheese  
 
g) flavouring butter  
 
4.3 General requirements  
 
Popcorn shall:  
 
a)  not be musty,  
 
b) be free from off flavours and other undesirable odours;  
 
c) be free from insects, larvae, and/or their eggs;  
 
d) be free from glass, metal, coal or dung and other foreign matter; and  
 
e) be free from sourness and rancidity.  
 
 
 
 
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4.4 Specific requirements  
 
Popcorn shall comply with the specific requirements stipulated in Table 1.  
 
Table 1—Specific requiremen ts for Popcorn  
 
S/N Parameter  Limits (max)  Test method  
i. Moisture content, %, max  7.0  TZS 331  
Clause 5  
    
ii. pH 4.5-6.0 Annex A  
    
iii. Fat acidity, mg  KOH per 100g of product on 
dry 80  TZS1331  
 mass basis, max    
iv. Salt content (as sodium chloride) ,%, m/m, 
max 2 Annex B  
v. Acid insoluble ash ,% m/m, max.  0.4  TZS1317  
 
5.0 Food additives  
 
Food additives which may be used in the manufacture of popcorn shall be in accordance with CODEX 
STAN 192.  
6.0 Hygiene  
 
6.1 Popcorn shall be processed, handled, packaged, stored and distributed under hygienic conditions 
prescribed in TZS 109.  
 
6.2 Popcorn shall comply with the microbiological requirements specified in Table 2.  
 
Table 2—Microbiological requirements for Popcorn  
 
S/N Microorganism  limit (Max)  Test method  
i. Total Plate Count, cfu/g  102 TZS 118  
ii. E-coli,  cfu/g  Absent  TZS 730  
 
    
iii. Salmonella spp, per 25g  Absent  TZS 122  
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iv. Yeasts and moulds ,  cfu/g  10 TZS 131  
    
 
 
7.0 Contaminants  
 
7.1 Pesticides residues and other contaminants  
 
Popcorn shall comply with the maximum pesticides residue limits established by the Codex Alimentarius 
Commission for this commodity, and shall comply with maximum contaminants and toxins in food and 
feed establis hed in CODEX STAN 193.  
 
7.2 Mycotoxin  
 
Popcorn shall comply with the mycotoxin levels specified in Table 3.  
 
Table 3—Mycotoxin limits for Popcorn  
 
S/N Mycotoxin  limit (Max)  Test method  
i. Total aflatoxins (μg/kg)  10  
TZS 799 
 ii. Aflatoxin B1 (μg/kg)  5  
iii. Fumonisins (mg/kg)  2 
 
7.3 Heavy metals  
Popcorn shall comply with the heavy metal limits in Table 4 when tested in accordance with test methods 
specified therein.  
 
 
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Table 4—Heavy metal limits in Popcorn  
 
S/N Heavy metals  Maximum limit (mg/kg)  Test method  
i. Arsenic  0.1 TZS 1502   
ii. Lead  0.2 TZS 268  
 
8.0 Pack ing, marking and labelling  
Popcorn shall be packaged in suitable food grade packaging materials that shall not affect the quality of 
the product.  
9.0 Marking and Labelling  
9.1 In addition to the requirements specified in TZS538/EAS 38, each pack of Popcorn shall be clearly 
legibly and indelibly marked with the following:  
 
a) name of the product: "Popcorn”;  
b) name and address of the manufacturer;  
c) list of ingredients;  
d) lot number;  
e) date of manufacture;  
f) expiry date;  
g) list of any additives used;  
h) instructions for use;  
i) net contents in metric units;  
j) storage instructions; and  
k) country of origin.  
 
 
9.3 The use of pictorials or any other misrepresentation of the product on the label is prohibited.  
 
9.4 Each container may be marked with the TBS standards mark of quality.  
 
NOTE – The TBS Standards Mark of Quality may be used by the manufacturers only under  licence  
from TBS. Particulars of conditions under which the licences are granted, may be obtained from  
TBS.  
 
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10 Sampling  
Sampling of popcorn shall be done in accordance with TZS 330  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
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Annex A  
(normative)  
 
Determination of pH  
 
A.1 Apparatus  
 
A.1.1  pH meter equipped with glass electrode  
 
A.1.2  Beaker of 100 ml capacity  
 
A.2 Reagent  
 
A.2.1  PH 7.0 buffer solution  
 
A.2.2  PH 4.0 and PH 9.0 buffer solutions  
 
A.2.3  Deionised water  
 
A.3 Procedures  
A.3.1  Dip the pH meter into about 50 mL of pH 7.0 buffer solution. Ensure that the reading is 7.0  
A.3.2 Rinse the meter with deionised water, and dip it into about 50 mL of pH 4.0 buffer solution. Ensure  
that the reading is 4.0. Repeat using pH 9.0 buffer soluti on 
A.3.3  Determine the pH of the sample solution using the pH meter  
 
 
 
 
 
 
 
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Annex B  
(normative)  
 
Determination of salt   
B.1 Reagent  
 
B.1.1  Acetone  
B.1.2  10 % calcium acetate solution  
B.1.3  HNO3  
B.1.4  0.1 N AgNO3  
B.1.5  Ferric indicato  
B.1.6  0.1 N NH4SCN3  
 
B.2 Procedure  
B.2.1 Weigh 2 g of a thoroughly mixed sample into a platinum or silica 
dish  
B.2.2 Disperse the sample with 10 mL of acetone  
 
B.2.3  Remove acetone, at room temperature, with an air current  
B.2.4 Add, and thoroughly mix, 10 mL of 10 % calcium acetate 
solution   
B.2.5 Carefully dry on a steam bath  
 
B.2.6 Ash in a muffle furnace at 500 °C (1 022 °F). Complete ashing not 
necessary  B.2.7 Place the ash in a beaker and dissolve the ash in 25 mL HNO3 
(1+3).  
 
B.2.8 Add at least 2 mL - 4 mL of 0.1 N AgNO3 that is just enough to precipitate all chloride 
present   
B.2.9 Add at least 5 mL of 0.1 N AgNO3 in excess, to A.2.8.     AFDC 16 (6715) P3  
 
 
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B.2.10 heat to boil, cool, then add 5 mL ferric indicator.  
B.2.11 Titrate excess Ag with 0.1 N NH4SCN (which has been standard ized to equalize 
normalities) to a  permanent light brown end point.  
B.2.12 Subtract the amount of NH4SCN used in A.2.11 from the total AgNO3 used in A.2.8 and 
A.2.9. The  resulting difference is the ml of 0.1 N AgNO3 used in the calculation of salt  
B.3 Calc ulation  
The salt content shall be calculated as follows:insert fomular  
%Nacl =   (ml of 0.1N AgNO 3) (0.05845) (100)  
                               gram of sample  
 
 
 
 