                                                                           AFDC 22 (281) DTZS                        
                                                                                                                                
 
 DRAFT  TANZANIA STANDARD  
 
Edible insects  – Specification   
 
  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
TANZANIA BUREAU OF STANDARDS   
 
2 Edible insects  – Specification  
 
0 FOREWORD  
Edible insects are rich in protein , vitamins, minerals and fat with good ratios of essen tial 
fatty acids and high nutrients bioavailability . Edible insects are locally produced and 
widely consumed in Tanzania. The demand for these products is increasing  hence the 
necessity  to develop  the standard  that will  assist in ensuring safety and qualit y of edible 
insects traded in  the country .  
 
In the preparation of this Tanzania standard assistance was drawn from US 2146 
Edible insects — Specification published by the Uganda National Bureau of 
Standards (UNBS) . 
 
In reporting the results of a test or a nalysis made in accordance with this finalized 
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).  
 
1.0 SCOPE  
This draft Tanzania  standard prescribes requirements, method s of sampling and test for 
edible insects intended for human consumption .  
 
2.0 NORMATIVE REFERENCES  
The following referenced standards are indispensable for the application of this 
standard . For dated references, only the edition cited applies. For undated r eferences, 
the latest edition of the referenced standard  (including any amendments) applies.  
 
TZS 4, Rounding off numerical values . 
TZS 109 , Food processing units  - Code of hygiene . 
TZS 2426 -1 
TZS 118 / ISO 4833, Microbiology of food and animal feeding stu ffs – Horizontal method 
for the enumeration of microorganisms – Colony -count technique at 30  oC. 
TZS 122 , Microbiology of food and feeding staffs  – Horizontal method for detection of 
Salmonella spp . 
TZS 125 – 1 / ISO 6888 -1, 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 125 – 2 / ISO 6888 -2, Microbiology of food and animal feeding stuffs – Horizontal 
method for the enumeration of coagulase -positive staphylococci ( Staphylococcus aureus  
and other species) – Part 2: Technique using rabbit plasma fibrinogen agar medium  
TZS 538 , Labelling of pre -packaged foods — General requirements  
TZS 73 0-2 / ISO 7251, Microbiology of food and feeding -stuffs – Horizontal method for 
enumeration of presumptive Escherichia  Coli – Most Probable Number Technique  
Codex Stan 193 – Codex general standard for contaminants  and toxins in food 
and feed  
ISO 1442 Meat and meat products – Determination of moisture content 
(Reference method)  
CAC/GL 50  - General Guidelines on Sampling   
 
 
  
 
3 3.0 TERMS AND DEFINITIONS  
For the purpose of this draft Tanzania standard, the following terms an d definitions shall 
apply:  
 
3.1 whole edible insects  
insects fa rmed or wild -harvested, intended for human food in their natural form 
after primary processing to minimize contamination and improve palatability.  
3.2 insect powder  
a particulate product obta ined after milling/grinding dried edible insects  
3.3 insect paste  
a semisolid product obtained after milling/grinding edible insects  
3.4 extraneous material   
any material that is not of that particular edible insect such as other species, castes, 
sand, s tones, metallic chips, plant parts and pests.  
3.5 food grade material  
materials that are free from substances that are hazardous to human health and 
therefore, may come in contact with food .  
4.0 REQUIREMENTS  
4.1 General requirements  
4.1.1  Edible insect shall be ;  
a) in form of either whole or granulated or powder or paste and either 
fried or dried.  
b) of characteristic colour of the insect prepared  
c) free from adulterants, extraneous material and objectionable odour  
d) free from pest infestation , mould growth .  
 
4.1.2  Edible insects  may be whole or with some body parts removed.  
4.1.3  Acceptable food grade ingredients and seasonings may be used.   
4.2 Specific requirements  
Edible insects shall conform to the specific requirements when tested with the 
test methods described in Table 1.  
 
Table 1: Specific requirements for edible insects (dried insects and fried edible 
insects)  
S/n Parameter  Limits, %, m/m  Method of test  
(See clause 2)  
1. Moisture content, max  13 ISO 1442   
2. Crude protein, min  20 TZS 1760  
3. Acid insoluble ash, max, %, m/m  1 ISO 5985  
 
 
5.0 FOOD ADDITIVES  
  
Additives when used in edible insects  shall comply with the respective levels  
specified in Codex Stan 19 2. 
  
 
4 6.0 CONTAMINANTS  
6.1 Heavy metal  
Edible insects  shall not contain any heavy metal in excess of the quantities 
specified i n Table 2.  
Table 2 — Maximum limits of heavy metals in edible insects  
S/No.  Heavy metals E  Maximum limits  
ppm  Test method  
i Arsenic (As)  0.1 TZS 76  
ii Lead (Pb)  0.1 TZS 268  
iii Cadmium (Cd)  0.03 AOAC 973:34  
iv Mercury (Hg)  0.01 AOAC 971:21  
 
 
6.2 Pesticides and veterinary drug residues  
Edible insects  shall comply with the requirements on maximum allowable 
pesticides and veterinary drug s residue limits as prescribed in the CAC/MRL 2 . 
 
7.0  HYGIENE  
6.1 Edible insects  shall be prepared under strict hygienic  conditions according to 
TZS 109 (See clause 2).  
 
6.2 Sample of edible insects  tested shall  not contain microbiological count more 
than the requirements prescribed in Table 3. 
 
Table 3: Microbiological limits  for edible insects  
S/N Characteristic   Limit  Method of test  
(see clause 2)  
1.  Total plate count, cfu/g , max.  1x105 TZS 118  
2.  Escherichia  coli, cfu/g  Absent  TZS 73 0-2 
3.  Staphylococcus aureus , cfu/g  Absent  TZS 125 (Part 1 or 2)  
4.  Salmonella  spp. per 25g  Absent  TZS 122  
5.  Yeast and moulds, cfu/g , max  1x103 TZS 2426 -1 
 
 
7.0 Sampling and test  
7.1 Sampling  
Sampling of edible insects  shall be done accord ing to  CAC/GL 50 (see clause 2) .  
 
7.2 Test  
Testing of edible insects  shall be done according to test methods described in Table 1 , 
2and in Table 3. 
 
8.0 PACKAGING, MARKING AND LABELING  
 
8.1 Packing   
In addition to the packaging requirements  prescribed in TZS 538  (see clause 2), edible 
insects shall also be packed in food grade containers which will safeguard the hygienic, 
nutritional, technological, and organoleptic  qualities of the product.  
  
 
5 The containers  shall be made of substances that  are safe and suitable for their intended 
use. They shall not impart any toxic substance or undesirable odour or flavor to the 
product.  
 
8.2 Marking  and labeling  
The container  shall be  marked and labeled in accordance with TZS 538 (see clause 2). 
In addition,  each container of edible insects shall be legibly and indelibly marked with the 
following information:  
 
a) Name  of the product to be shown on the label for example, “dr ied whole insec t” 
or “dried powdered insects ” or “dried milled insects” or “fried insect products”  or 
“grinded/ground insect product ” etc; 
b) Declare the insect by common name and biological name in brackets,  
c) Name and physical address of the processor /packer ; 
d) Name and trade  name of the processor;  
e) Batch or code number;  
f) Net weight  in metric units ; 
g) Date of p ackaging ; 
h) Expiry date;  
i) Storage and cooking instructions ; 
j) Country of origin ; 
 
8.3 The container may also be marked with TBS Certification Quality Mark.  
NOTE  – The TBS Standar ds Mark of Quality may be used by the manufacturers 
only under license  from TBS. Particulars of conditions under which the 
licenses  are granted may be obtained from TBS.  
  
 
 
 
   
 
 
 
 
 