 
                                                                                  AFDC12 ( 5984) P 3 TZS 1583: 2013  
                                                                                                   ICS: 67.080.20   
    
  
DRAFT TANZANIA STAND ARD  
 
 
  
Processed cultivated edible mushrooms – Specification   
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
 
             TANZANIA BUREAU OF STANDARDS   
                                                                                    AFDC12(5984)P3  TZS 1583: 2013  
  
   
  
  
  
  
  
  
   
©TBS 2019 – All rights reserved                                                                                                   1       
      
                                                                                                                                
  
  
Processed cultivated edible mushrooms – Specification   
  
 
 
0 Foreword   
 
. 
 
Tanzania edible mushroom  farming  is one of the growing agribusinesses , but,processing is limited 
to small scale operation and maily  confined to drying .Importation of mushroom is also growing. The 
value of mushroom is built on its ability to provide some protein, minerals, vitamin s, fibre,  
carbohydrate and more on their flavour importing ability.  
 
In view of the growing demand of mushrooms it has been necessary to prepare this standard in 
order to ensure the supply of safe and good quality mushrooms to the consumer. . 
 
This Tanzania  Standard was developed in order to ensure the safety and quality of cultivated edible 
mushroom  being produced or sold in Tanzania.  
 
In the preparation of this Tanzania S tandard assistance was derived  from: 
 
 Codex standard No.39:1981 D ried edible fungi:  published by the Codex Alimentarius 
Commission  
 
 Codex standard No.8:1981 General standard for edible fungi and fungi products: published  by 
the Codex Alimentarius Commission  
 
 
  
1 Scope   
  
This Tanzania Standard prescribes requirements and methods of sampl ing and tests for 
processed cultivated edible mushroom species for export and local markets.  
  
  
2 Nomative  References  
 
For the purpose of this Tanzania Standard the following reference shall apply:  
  
TZS 33: 2018 , Spices and condiments  sampling  
  
TZS   59: 2010 ,Water for analytical laboratory use – Specification and test method  
  
TZS   76: 2010  General method for determination of arsenic silver diethyldithiocarmate photometric 
method  
  
TZS 109: 2009, General code of hygiene for food processing units   
  
Codex stan 192 ,Food – Permitted food additives – Schedule                                                                                     AFDC12(5984)P3  TZS 1583: 2013  
 
    
TZS 118:2018(1st Ed) ISO 4833 -1:2003 - Microbiology of food and animal feeding stuffs – 
Horizontal method for the enumeration of microorganisms - Part 2: Colony count at 30 degrees C by 
the pour pl ate technique  
  
TZS 119:2018, Microbiology of food and animal feeding stuffs – Horizontal method for detection and 
enumeration of coliforms – Most probable number technique  
 
 
 TZS 122: 2018  Microbiology of food and feeding stuffs – Horizontal method for the  detection of 
salmonella spp  
 
TZS 731:2018 Microbiology of food and feeding \-stuffs – Horizontal method for the detection and 
enumeration of presumptive Escherichia Coli – Most Probable Number Technique  
 
 
TZS 125 -1:2018  Microbiology of food and animal feed ing 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 163: 2012, Fruits and vegetables – Sampling  
  
TZS 268:2017(2nd Ed) General atomic absorption spectrophotometric method for determination of 
lead in food and food stuffs  
 
TZS 538:2015 -EAS 38:2014 Labelling of pre \-packaged foods — General requirements  
  
 
TZS 729 -2:2018  Microbiol ogy of food and animal feeding stuffs –Horizontal method for the 
enumeration of coliforms – Colony count technique  
 
AOAC 971.21:2000(17th Ed) Mercury in food flameless Atomic absorption method  
 
 
 3 Terms and definition s 
    
For the purpose of this Tanzania  Standard the following definitions shall apply:  
  
3.1 Cultivated edible mushrooms  
   
Fruit bodies of the fungi plant group which are grown under artificial conditions as opposed to 
those which grow naturally and are suitable for use as human food.  
  
3.2 Processed mushrooms  
 
Mushrooms are preserved in order to extend the shelf life i.e  
dried  mushrooms (including freeze -dried mushrooms, mushroom grits, mushroom powder), pickled 
mushroom, salted mushroom, fermented mushrooms, mushrooms in plant  oils, qu ick frozen 
mushrooms, sterilized mushrooms, mushroom extracts, mushroom concentrate, smoked 
mushroom, mushroom sausages and dried mushroom concentrate.  
 
                                                                                                                                                                                          
AFDC12 (5984) P3 TZS 1583: 2013  
 
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3.3 Dried mushrooms  
  
Mushrooms obtained by   drying of edible mushrooms of one species, either whole or sliced.   
 
3.4 Freeze -dried mushrooms  
 
Mushrooms preserved by freezing it rapidly and placed it in vacuum chamber where water 
frozen in the product evaporates through sublimation  
  
3.5 Mushroom grits  
  
Coarsely ground dried edible mushrooms of one sp ecies.  
  
3.6 Mushroom powder  
  
Dried edible mushroom of one species ground so finely as to allow the powder to pass through a 
sieve having a 200 micron mesh.  
  
3.7 Pickled mushroom s  
  
Fresh or previously preserved edible mushroom of one or more species  appropriately prepared 
after previous cleaning, washing and blanching, soaked in vinegar and with or without the addition 
of salt, spices, sugars, plant  oils, acetic, lactic, citric  or ascorbic acid, and then pasteurized  in 
hermetically sealed container.   
  
 
  
3.8 Salted mushroom s  
  
Fresh edible mushrooms of one species, either whole or sliced, preserved in brine after previous 
cleaning, washing and blanching.  
  
3.9 Fermented mushrooms  
  
Fresh edible mushrooms of one species preserved by salt and by la ctic acid fermentation.  
  
3.10 Quick frozen mushroom s  
 
  
Fresh edible mushrooms of one species which, after cleaning, washing and blanching are 
subjected to a freezing process in appropriate equipment and comply with the conditions laid 
down hereafter in  this section and in clause 4.9.4 of this Tanzania Standard.  This freezing 
operation shall be carried out in such a way that the range of temperature of maximum 
crystallization is passed quickly.  The quick -freezing process shall not be regarded as comple te 
unless and until the product temperature has reached -18 0C (00F) at the thermal centre after 
thermal stabilization.  
  
3.11 Mushroom extract/concentrate  
                                                                                    AFDC12(5984)P3  TZS 1583: 2013  
 
  Products concentrated from fresh edible mushroom juice or from dried mushroom water of edible 
mushroom of one or more species with the addition of salt and which is concentrated to 7% salt 
less extract.  
  
3.12 Dried mushroom concentrate  
  
The dried product obtained from mushroom extract or mushroom concentrate.  
  
3.13 Sterilized mushroom  
  
Edible  mushroom, fresh, salted or frozen, of one or more species, whole or sliced, packed in air 
tight containers in water and salt, and heat treated to a degree guaranteeing the resistance of the 
product to spoilage.  
  
3.14 Mushroom in olive oil and other plant oils  
   
Edible mushrooms either fresh or previously salted, of one species, whole or sliced, packed in 
airtight containers in olive oil or other plant  oil and heat treated to a degree guaranteeing the 
resistance of the product to spoilage.  
  
3.15 Whole  dried mushroom  
  
The product obtained from whole cleaned and dried edible mushrooms.  Their stalks may be 
shortened.  
  
3.16 Whole caps without stems   
  
The product obtained from whole caps with their stems having been removed.  
  
3.17Cut dried mushrooms   
  
Mushrooms obtained from whole edible mushrooms sliced and dried; the thickness of the 
individual slices being 1 -4 mm.  
  
  
3.18 Mushroom sausage  
  
mushroom  sausages as fresh or previously preserved edible mushrooms of one or more species 
appropriatel y prepared after previous cleaning, washing and cooking after addition of salt, spices, 
plant  oils, assorted plant s, acetic, lactic, citric or ascorbic acid and then filled in artificial or other 
membrane cases.  
  
3.19 Damaged mushroom  
  
Mushroom with mo re than quarter of the cap missing.  
  
3.20 Crushed mushroom  
  
Parts of mushroom passing through sieve having 5 x 5 mm mesh for dried mushroom.  
  
3.21 Carbonized mushrooms  
  
Whole or dried mushrooms with traces of carbonization on their surface.                                                                                                                                                                                           
AFDC12 (5984) P3 TZS 1583: 2013  
 
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3.22 Maggot damaged mushrooms  
  
Mushrooms having holes caused by maggots.  
  
3.23 Seriously maggot damaged mushrooms  
  
Mushrooms having four or more holes caused by maggots.  
  
3.24 Fallen off stalks  
  
Stalks separated from the caps.  
  
3.25 Organic impurit ies of plant  origin  
  
Admixture of other edible mushrooms, parts of plants such as leaves and other tree stalks.  
  
3.26 Mineral impurities  
  
Those substances which after ashing, remain as insoluble residues in concentrated hydrochloric 
acid.  
  
3.27 Insect damaged mushrooms  
  
Mushroom that have holes caused by maggots and other insects.  
  
3.28 Spoiled mushrooms  
  
Mushrooms which are brownish or rotten as a result of attack by mould and other micro -
organisms.  
  
  
  
 
 
4 Requirements    
  
  
  
  
4.1 Gener al requirements  
  
Processed mushrooms shall include a wide range of products specified under sub clause 3.2; and 
their form being described as provided under their definition in clause 3.  
  
4.1.1 Raw materials  
  
Only fresh edible mushrooms which have bee n treated or processed immediately after they have 
been picked before deterioration sets in shall be used in the preparation of processed 
mushrooms.  Both the raw and preserved mushroom shall be healthy clean, undamaged, free as                                                                                   AFDC12(5984)P3  TZS 1583: 2013  
 
  practicable of maggots and other insect damages and shall possess the flavour and taste 
characteristic to the species.  
 
4.1.2Mushroom products may contain salt (sodium chloride), vinegar, spices and herbs, sugars, 
refined edible plant  oil, butter, milk, milk powder, cream water and  wine.  
4.1.3 All processed edible mushrooms shall be safe and of good quality which shall not only be 
limited to the following species:   
  
a) White mushrooms or common mushrooms and brown    mushrooms( Portabellas 
and criminis) of the Agaricus spp )  
b) Shiitake  mushrooms (Lentinula edodes)   
c) Oyster  mushrooms  (Pleurotus ostreatus ) 
d) Enoki mushrooms (Flammulina velutipes)   
e) Maitake mushrooms (Grifola frondosa)  
f) Beech mushrooms (Hypsizygus tesellatus)   
  
4.1.4 For all categori es of mushrooms described in 4.1 , shall in  all cases be free from toxic 
ingredients; and shall not be a mixture of more than one species,  unless clearly labeled as 
specified in clause 9.2.1(a).  
  
4.1.5 All mushrooms that are to be harvested, marketed or preserved or to be used in the 
preparation of mushroom products shall be carefully examined by an expert to determine whether 
there are any inedible mushrooms amongst them.  
  
 
4.1.6 Mushrooms Styles   
  
Processed mushrooms may be presented in various styles, e.g whole with stalks, whole caps 
(butto ns) without stalks, slices, pieces and stalks, grits, powder or concentrate.  
  
4.1.7 Other mushrooms styles  
  
Any other presentation of the product shall be permitted provided that the product is sufficiently 
distinctive from other forms of presentations  described in this standard and meet the 
requirements of this standard.  Also such product shall be adequately described on the label to 
avoid confusing or misleading the consumer.  
 
  
4.1.8 Composition  
  
Except in the case processed mushrooms consisting entirely of caps or where the addition of 
stalks is stated on the label as provided under 9.2.a ( i) the number of stalks shall not exceed the 
number of caps.  
  
  
  
4.2 Speci fic requirements  
  
4.2.1 Dried mushrooms   
  
Dried mushrooms shall be clean, undama ged, and free  as practicable from extraneous matter, 
maggot and other pest damages.    
                                                                                                                                                                                           
AFDC12 (5984) P3 TZS 1583: 2013  
 
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  The chemical and physical requirements for the dried mushrooms when determined as per TZS 
33 (see clause 2) shall be as given in table 1.  
  
  
  
 
 
 
 
 
 
 
  
Table 1 – Chemical and physical requirements for dried mushrooms  
  
Type of 
processed 
mushroom   Requirements   
Moisture % 
m/m, max.  Acid insoluble 
ash,% m/m, 
max.  Organic 
impurities of 
plant  origin,% 
m/m ,max.*  Maggot and 
other pest 
damaged 
mushroom % 
m/m, max.*  
Dried (other 
than freeze  
dried)  
  
Freeze dried  
  
Dried Shiitake 
(other than 
freeze dried)    
12  
  
  
6  
  
  
13    
0.2  
  
  
0.2  
  
  
0.2    
0.02  
  
  
0.02  
  
  
1.0    
1.0  
  
  
1.0  
  
  
1.0  
  
  
  
NOTE: * Organic impurities, maggot and other pest damag ed mushrooms shall be 
determined by normal count under normal vision of a naked eye or by magnifying lense of 
X10, if necessary.  
  
4.2.2 Mushroom grits and mushroom powder   
  
The chemical requirements for mushroom grits and mushroom powder when determine d as per 
TZ 33 (see clause 2) shall be as given in table 2.  
 
  
Table 2 – Chemical requirements for mushroom grits and mushroom powder  
  
Type of processed 
Mushroom  Requirements  
Moisture % m/m, max.  Acid insoluble ash % 
m/m, max.                                                                                    AFDC12(5984)P3  TZS 1583: 2013  
 
  Mushroom grits  
Mushroom powder  13 
9  0.2.0  
0.2.0  
  
4.2.3 Pickled and fermented mushrooms   
  
The chemical and physical requirements for pickled and fermented mushrooms when determined 
as per TZS 33 (also see note) shall be as given in table 3.  
  
  
  
  
Table 3 – Chemical  and physical requirements for pickled and fermented mushrooms  
  
Type of 
processed 
mushroom    Requirement    
Salt  
(sodium 
chloride)  
% m/m  Sugar 
% 
m/m, 
max  Vinegar, 
(acetic 
acid )%, 
m/m  Acid 
insoluble 
ash % 
m/m, max  Organic 
impurities 
of plant 
plant 
origin % 
m/m, max*  Maggot 
and other 
pest 
damaged 
mushroom 
% m/m, 
max*  
Pickled  
mushroom  
  
Fermented 
mushrooms    
≤ 2.5  
  
  
3-6    
2.5  
  
  
-    
2  
  
  
-    
0.1  
  
  
0.2    
0.02  
  
  
0.1    
1.0  
  
  
1.0  
  
  
NOTE: * Organic impurities, maggot and o ther pest damaged mushrooms shall be determined 
by normal count under normal vision of a naked eye or by magnifying lens of X10, if necessary.  
  
4.2.3.1 The permitted ingredients in the case of pickled mushrooms are salt as sodium chloride, 
sugars, spices  and vinegar.  
  
4.2.3.2 The permitted ingredients in the case of fermented mushroom are salt as sodium chloride 
and lactic acid occurring naturally into the product as a result of fermentation l actic acid  not to 
exceed 1 % m/m.  
  
4.2.4 Quick frozen mushr ooms and mushrooms in olive oil and other vegetable oil  
  
The chemical and physical requirements for mushrooms in olive oil and other vegetable oils when 
determined as per TZS 33 (also see note) shall be as given in table 4.  
 
 
 
 
 
  
Table 4 – Chemical and  physical requirements for quick frozen mushrooms and mushrooms 
in olive oil and other plant  oil.                                                                                                                                                                                           
AFDC12 (5984) P3 TZS 1583: 2013  
 
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Type of 
processed 
mushroom      
Salt as 
sodium 
chloride % 
m/m, max.  Acid 
insoluble 
ash % m/m, 
max.  Organic 
impurities 
of plant  
origin % 
m/m, max.*  Maggot and 
other pest 
damaged 
mushrooms 
% m/m, 
max.*  
Quick frozen   
  
mushroom in  
olive oil and 
other plant  
oils    
-  
  
  
  
1.0    
0.2  
  
  
  
0.1    
0.02  
  
  
  
0.02    
2.0  
  
  
  
2.0  
  
NOTE: * Organic impurities, maggot and other pest damaged mushrooms  shall be 
determined by normal count under normal vision of a naked eye or by magnifying lens of 
X10, if necessary.  
  
4.2.5 Salted and sterilized mushrooms  
  
The chemical and physical requirements for salted and sterilized mushrooms when determined as 
per TZS 33 (also see note) shall be as given in table 5.  
Table 5 – Chemical and physical requirements for salted and sterilized mushrooms  
  
Type of 
processed 
mushroom   Requirement   
Salt as sodium 
chloride %, 
m/m  Acid insoluble 
ash % m/m, 
max.  Organic  
impurities of 
plant  origin % 
m/m, max.*  Maggot 
damage 
mushrooms % 
m/m, max. *  
Salted  
mushrooms   
  
Sterilized  
mushrooms    
15-18  
  
<  2    
0.3  
  
0.2    
0.03  
  
0.02    
1.0  
  
1.0  
  
NOTE: * Organic impurities, maggot and other pest damaged mushroom s shall be determined by normal 
count under normal vision of naked eye or by magnifying lens of x10, if necessary   
  
The only permitted ingredient for both salted and sterilized mushrooms is salt as sodium chloride.  
  
4.2.6 Mushroom extract, Mushroom con centrated and dried mushroom concentrate   
  
The chemical and physical requirement s for mushroom extract, mushroom concentrate and dried 
mushroom concentrated when determined as per TZS 33 (also see note) shall be as given in 
table 6.  
  
                                                                                   AFDC12(5984)P3  TZS 1583: 2013  
 
   
Table 6 – Chemic al and physical requirements for mushroom extract, mushroom concentrate 
and dried mushroom concentrate  
  
Type 
processed 
mushroom  of   Requirements    
Salt as 
sodium 
chloride % 
m/m, max.  Acid insoluble 
ash, % m/m, 
max.  Organic 
impurities of 
plant  origin % 
m/m, max.*  Moisture 
m/m, max*  %  
Mushroom  
extract and 
mushroom  
concentrate  
  
Dried  
mushroom  
concentrate     
  
20.0  
  
  
  
5.0  
    
  
NIL  
  
  
  
NIL    
  
NIL  
  
  
  
NIL    
  
-  
  
  
  
9.0   
  
NOTE: * Organic impurities shall be determined by n ormal count under normal vision of naked eye or by 
magnifying lens of x 10 if necessary.  
  
The only permitted ingredient in mushroom extract, mushroom concentrate and dried mushroom 
concentrate is salt as sodium chloride.  
 
  
5 Food additives  
  
Other tha n food additives prescribed in Codex Stan 192  (see clause 2) the food additives listed in 
table 7 may be used in processed mushroom.  
  
 
  
  
Table 7 – List of permitted food additives  
  
Name of additive  Maximum level of use  
Acetic and lactic acid  
  
  
Citric and ascorbic 
acid  
  
  
  
Acetic acid  
  
Lactic and 
citric acid  Limited by GMP or as provided in this 
Tanzania  
Standard  
  
Limited by GMP or as provided in this 
Tanzania  
Standard for pickled and fermented  
mushrooms  
  
20 g/Kg in pickled mushroo m  
  
5 g/Kg singly or in combination in sterilized 
mushroom                                                                                                                                                                                           
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6 Hygiene  
  
6.1 Processed mushrooms shall be prepared and handled in accordance to the requirements 
prescribed in TZS 109 (see clause 2).  To the extent possible in Good Manufacturing Prac tice, 
the product shall be free from objectionable matter.  
  
6.2 The product on testing shall comply with the microbiological limits given in Table 8.  
  
Table 8 – Microbiological limits  
  
S/No.  Type of microorganisms  Limits  Method of test  
1.  
2.  
3.  
4.  Total plate count, cfu/g max  
Coliforms, Cfu/g  
Staphylococcus aureus , cfu/ 25 g max 
Salmonella, cfu/25 g  1 x  103  
Absent   
1 x 101  
Absent    TZS 118   
TZS 119  
TZS 731  
TZS 122  
  
6.3 Pre-requisite programmes such as Good Manufacturing Practices,G ood Agriculture Practices 
and Good Hygienic Practice shall be established and implemented in order to limit the occurrence 
of parasite microorganisms and hazardous substances originating from them or other material 
which may pose a health hazard  
  
6.4 Che mical contaminants   
  
Processed mushrooms shall be free from pesticides, chemicals and heavy metal contaminants in 
amounts which may present a hazard to human health and as provided in Table 9 and as 
prescribed in relevant Codex Alimentarius Commission sta ndard  
  
6.5 Prevention of cross contamination   
  
During primary production and post -harvest activities effective measures shall be taken to prevent 
cross contamination of the product.  
  
                                                                                AFDC12 (5984)P3 TZS 1583: 2013  
 
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  Table 9 – Limits for metal contaminants  
  
S/No.  Characteristic  Limits  Method of test refer to 
relevant standard (see 
clause 2)  
1.  
2.  
3. Arsenic, mg/kg, max.  
Lead mg/kg , max.  
Mercury  
 0.2  
0.2  
 0.1 TZS 76  
TZS 268  
AOAC 971.21:2000(17th Ed)  
 
  
7 Sampling and test  
  
7.1 The methods of sampling and tests shall be  in accordance with the methods specified in TZS 
163 and TZS 33 (see clause 2) and as provided in the respective tables of this Tanzania 
Standard.  
  
  
8 Storage and transportation  
  
8.1 The product shall be stored and transported at a temperature that will maintain the quality and 
safety up to and including the time of final sale.  
  
8.2 In the case of dried mushrooms, mushroom grits and mushroom powders care shall be taken 
to prevent the products from absorbing moisture and being attacked by inse cts, par ticularly moths 
and mites.  
  
  
9 Packaging, marking and labelling  
  
9.1 Packing   
  
Processed mushroom shall be packed in such a way as to protect against any damage or expose 
such that it can easily be attacked by pests or other kind of infestation or mo isture ingress.  The 
packaging material must preferably allow the consumer to view the produce.  The packages must 
be free from any foreign matter, objectionable smell and shall be of food grade and recyclable.  
  
9.2 Marking and labelling    
  
In addition to the provisions covered under TZS 538 (see clause 2) processed mushrooms shall be 
legibly and indelibly marked on the label with the following information.  
  
a) The name of the product  
i. The name of the product shall comply with the definitions and other 
requirements of this Tanzania Standard with a designation that shall 
indicate the true nature.  The genus such as Agaricus  shall be provided 
including its scientific name of the species.  The method of processing to 
which the product has been subjected shall  be included e.g. “dried, 
sterilized,salted,pickled,fermented”.  
                                                                                                                                                                                     
AFDC12(5984)P3 TZS 1583: 2013  
  
©TBS 2013 – All rights reserved                                                                                                   13 
                                                                                                     ©TBS 2019  – All rights reserved                
ii. In the case of processed mushrooms consisti ng of more than one 
species, such fact as “mixed” shall form part of the designation; including 
the style as per clause 4.6.  
  
b) List of ingredients in descending order of proportion except for the dried mushrooms.  
  
c) Name, physical and postal address of th e producer/packer or distributor.  
  
d) Country of origin, district and region   
  
e) Net mass in SI units  
  
f) Batch number in code or in clear  
  
g) Brand or trade mark, if any.  
  
h) Storage condition  
  
i) Instruction for use  
  
j) Date of production  and expiry   
  
9.3 Cer tification mark  – Each container may also be marked with a TBS certification mark.  
  
NOTE – The use of TBS certification mark of quality is governed by the provisions of the 
standards Act, 2009. Details of the conditions under which a license for use of t he TBS 
certification mark of quality may be granted to manufacturers or producer may be obtained 
from TBS.  
  
  
  
  
  
  
  
  
  
  
  
  
  
   
  
  
  
  
   
 
                