DRAFT MALAWI STANDARD (SADC HARMONIZED)
ICS 67.120.30DMS 1435:2018First editionDRAFT MALAWI STANDARD(SADC HARMONIZED)Dried fresh water small pelagics –SpecificationNote: This is a draft standard and it shall neither be used nor regarded as a Malawi standard
ICS 67.120.30DMS 1435:2018First editionDried fresh water small pelagics –SpecificationObtainable from theMalawi Bureau of StandardsMoirs RoadP O Box 946BLANTYRETel: 265 1 870 488Fax: 265 1 870 756E-mail: mbs@mbsmw.orgWebsite: www.mbsmw.orgPrice based on 3 pages Copyright reserved
TABLE OF CONTENTSContentsPageForeword . iTechnical Committee . iNotice . iScope . 1Normative references . 1Definitions . 2Essential composition and quality factors. 2Contaminants . 3Hygiene . 3Packaging and labeling. 3FOREWORDThis draft standard is a Southern African Development Community (SADC) Harmonized Text (SADCSTAN)covering the requirements and methods of tests for dried fresh water small pelagic.The harmonization of standards and technical regulations in the SADC region is an obligation under theSADC protocol on Trade which was established under the SADC Treaty to provide for elimination of tariffsabd non-tarriff barriers to trade.This standard is identical to SADC HT 79, Dried fresh water small pelagic – Specification.Acknowledgement is made for the use of the above standard.TECHNICAL COMMITTEEThis draft standard was prepared by the Technical Committee MBS/TC 39, Fish and fishery products, andthe following companies, organizations and institutions were represented:Malawi Bureau of Standards;MALDECO Fisheries;Malawi College of Fisheries;Ministry of Agriculture, Irrigation and Water Development – Department of Fisheries;Lake Harvest; andLilongwe University for Agriculture and Natural Resources.NOTICEThis standard shall be reviewed every five years, or earlier when it is necessary, in order to keep abreast ofprogress. Comments are welcome and shall be considered when the standard is being reviewed.i
DMS 1435: 2018DRAFT MALAWI STANDARDDried fresh water small pelagics – Specification1SCOPEThis draft standard specifies the requirements and methods of test for dried Engraulicypris sardella,Rastrineobola argentea, Rastrineobola sardella, Stolothrissa tanganicae, Limnothrissa miodon, andPoecilothrissa moeruensis and Engraulicypris bangweuluensis.Note: This includes common names used such as Kapenta,Chisense, Usipa, Matemba Omena/Dagaa/mukene/Ndagala and isambaza).2NORMATIVE REFERENCESThe following standard contains provisions, which through reference in this text, constitute provisions of thisdraft standard. All standards are subject to revision and, since any reference to a standard is deemed to be areference to the latest edition of that standard, parties to agreements based on this draft standard areencouraged to take steps to ensure the use of the most recent edition of the standard indicated below.Information on current valid national and international standards can be obtained from the Malawi Bureau ofStandards.MS 19: Labelling of prepacked foods – General standard;MS 21: Food and food processing units – Code of hygienic conditions;MS 214: Potable water – Specification;MS 302: General standard for contaminants and toxins in foods and feed;MS 790: Code of hygienic practice for fish and fishery products;ISO 4832: Microbiology of food and animal feeding stuffs – Horizontal method for the enumeration ofcoliforms – Colony-count technique;ISO 4833: Microbiology of food and animal feeding stuffs – Horizontal method for the enumeration ofmicroorganisms – Colony-count technique at 30 degrees;ISO 6579: Microbiology of food and animal feeding stuffs – Horizontal method for the detection of Salmonellaspp.;ISO 7251: Microbiology of food and animal feeding stuffs – Horizontal method for the detection andenumeration of presumptive Escherichia coli – Most probable number technique;ISO 7937: Microbiology of food and animal feeding stuffs – Horizontal method for the enumeration ofClostridium perfringens – Colony-count technique;ISO 13720: Meat and meat products – Enumeration of Pseudomonas spp.;ISO 16050: Foodstuffs – Determination of aflatoxin B1, and the total content of aflatoxin B1, B2, G1 and G2in cereals, nuts and derived products – High performance liquid chromatographic method;ISO 21567: Microbiology of food and animal feeding stuffs – Horizontal method for the detection of Shigellaspp.;ISO/TS 21872-1: Microbiology of food and animal feeding stuffs – Horizontal method for the detection ofpotentially enteropathogenic Vibrio spp. – Part 1: Detection of Vibrio parahaemolyticus and Vibrio cholera;1
ISO/TS 21872-2: Microbiology of food and animal feeding stuffs – Horizontal method for the detection ofpotentially enteropathogenic Vibrio spp. – Part 2: Detection of species other than Vibrio parahaemolyticusand Vibrio cholera; andAOAC: Association of Analytical Chemist3DEFINITIONSFor the purpose of this draft standard, the following definitions shall apply:3.1dried small pelagicswhole product presented as a dried fresh water fish which has not been gutted beheaded or split andsubsequently washed and dried3.2food grade materialpackaging material, made of substances which are safe and suitable for their intended use and which will notimpart any toxic substance or undesirable odour or flavour to the product3.3foreign matterany material which is not of fish origin e.g. sand, stones, metallic chips, plant parts etc.3.4soundfree from physiological deterioration or adulteration/contamination, thatappearance, edibility and the keeping quality of the dried fish4.appreciably affectstheirESSENTIAL COMPOSITION AND QUALITY FACTORS4.1Fish shall be prepared from sound fish of the designated species, which is of an acceptable qualityand fit to be sold fresh dry for human consumption.4.2The product shall be free from objectionable extraneous matter.4.3The product shall be free from pest infestation.4.4The dried fish shall contain not more than 10 µg/Kg aflatoxin of which not more than 5 µg may beaflatoxin B1 when tested in accordance with ISO 16050.4.5The product shall be free from parasites which represent a hazard to health.4.6The skin of the dried fish shall have the characteristic silvery colour and shall not show any evidenceof halophilic mould “dun” nor visible evidence of red, halophilic bacteria (pink).4.7The product shall have the characteristic dried fish odour. It shall be free from any indication ofspoilage.4.8The dried fish shall have a minimum shelf-life of six months.4.9The dried fish shall have a moisture content of between 5 to 7 %, when tested according to AOAC950.46.B (Air drying (a)).4.10The dried fish shall be presented 95 % whole and fish shall not show discolouration.4.11The product shall comply with the microbiological limits given in Table 1.2
Table 1 – Microbiological limits for dried fresh water small pelagics5.1S/No.2Type of microorganism(i)(ii)(iii)(iv)(v)(vi)Pseudomonas species per gSalmonella in 25 gE. coli per gShigella per g(vii)(viii)(ix)Total viable countVibrio choleraeClostridium perfrigensColiforms g (per 100 g)Staphylococcus aureus per 10 g3Maximum limit4Method of testAbsentAbsentAbsentAbsentAbsent32 10 /gISO 13720ISO 6579ISO 7251ISO 21567ISO 4832ISO 68885ISO 4833ISO/TS 21872ISO 793710 /gAbsentAbsentHYGIENE5.1The product covered by the provisions of this draft standard shall be prepared and handled inaccordance with MS 21 and MS 790.5.2Water used for washing the fish shall comply with MS 214.6.CONTAMINANTSThe product shall comply with the contaminant limits specified in MS 302.8.PACKAGING AND LABELLING8.1Packaging8.1.1 Any container for dried fish shall be food grade, clean, dry and shall protect the organoleptic andother quality characteristics of the product during storage and transport.8.1.2 The package shall not pass on to the product any foreign odour, flavour, and colour or other foreignmatter.8.2LabellingThe containers shall be labelled in accordance with MS 19 and shall include the following:8.2.1Name of the product;8.2.2Name and physical address of processor/packer;8.2.3Net weight in grams or kilograms;8.2.4Date of processing;8.2.5Batch number;8.2.6Best before date or expiry date;8.2.7Storage conditions; and8.2.8Country of origin or 'Product of’ and the exact geographical location of the harvest.3
ICS 67.120.30DMS 1435:2018First editionTHE MALAWI BUREAU OF STANDARDSCERTIFICATION MARK SCHEMEThe Malawi Bureau of Standards is thestandardizing body in Malawi under the aegisof the Ministry of Industry and Trade. Set upin 1972 by the Malawi Bureau of StandardsAct (Cap: 51:02), the Bureau is a parastatalbody whose activities aim at formulating andpromoting the general adoption of standardsrelating to structures, commodities, materials,practices, operations and from time to timerevise, alter and amend the same toincorporate advanced technology.To bring the advantages of standardizationwithin the reach of the common consumer, theBureau operates a Certification Mark Scheme.Under this scheme, manufacturers whoproduce goods that conform to nationalstandards are granted permits to use theBureau’s “Mark of Quality” depicted below ontheir products. This Mark gives confidence tothe consumer of the commodity’s reliability
of halophilic mould “dun” nor visible evidence of red, halophilic bacteria (pink). 4.7 The product shall have the characteristic dried fish odour. It shall be free from any indication of spoilage. 4.8 The dried fi
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