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EAS 46:2011
ICS 67.060
EAST AFRICAN COMMUNITY
© EAC 2011
Second Edition 2011
iDevelopment of the East African Standards has been necessitated by the need for harmonizing requirements governing quality of products and services in East Africa. It is envisaged that through harmonized standardization, trade barriers which are encountered when goods and services are exchanged within the Community will be removed.
In order to meet the above objectives, the EAC Partner States have enacted an East African Standardization, Quality Assurance, Metrology and Test Act, 2006 (EAC SQMT Act, 2006) to make provisions for ensuring standardization, quality assurance, metrology and testing of products produced or originating in a third country and traded in the Community in order to facilitate industrial development and trade as well as helping to protect the health and safety of society and the environment in the Community.
East African Standards are formulated in accordance with the procedures established by the East African Standards Committee. The East African Standards Committee is established under the provisions of Article 4 of the EAC SQMT Act, 2006. The Committee is composed of representatives of the National Standards Bodies in Partner States, together with the representatives from the private sectors and consumer organizations. Draft East African Standards are circulated to stakeholders through the National Standards Bodies in the Partner States. The comments received are discussed and incorporated before finalization of standards, in accordance with the procedures of the Community.
Article 15(1) of the EAC SQMT Act, 2006 provides that “Within six months of the declaration of an East African Standard, the Partner States shall adopt, without deviation from the approved text of the standard, the East African Standard as a national standard and withdraw any existing national standard with similar scope and purpose”.
East African Standards are subject to review, to keep pace with technological advances. Users of the East African Standards are therefore expected to ensure that they always have the latest versions of the standards they are implementing.
© East African Community 2011 — All rights reserved*
East African Community
P O Box 1096
Arusha
Tanzania
Tel: 255 27 2504253/8
Fax: 255-27-2504481/2504255
E-Mail: eac@eachq.org
Web: www.each.int
* © 2011 EAC — All rights of exploitation in any form and by any means reserved worldwide for EAC Partner States’ NSBs.
iiThis standard has been developed to take into account:
| 1 | Scope | 1 | |
| 2 | Normative references | 1 | |
| 3 | Terms and definitions | 2 | |
| 4 | Quality Requirements | 3 | |
| 4.1 | General requirements | 3 | |
| 5 | Contaminants | 4 | |
| 5.1 | Heavy metals | 4 | |
| 5.2 | Pesticide residues | 4 | |
| 5.3 | Mycotoxin limits | 4 | |
| 6 | Hygiene | 4 | |
| 7 | Packaging | 5 | |
| 8 | Labelling | 5 | |
| 9 | Sampling methods | 6 | |
Dry beans — Specification
This East African Standard specifies requirements and methods of sampling and test for dry common beans (Phaseolus vulgaris Linn) intended for human consumption
The following normative documents contain provisions which, through reference in this text constitute provisions of this East African Standard
EAS 39, Hygiene in the food and drink manufacturing industry — Code of practice
EAS 38, Labelling of prepackaged foods — Specification
EAS 79, Cereals and pulses as grain — Methods of sampling
EAS 217, Methods for the microbiological examination of foods
ISO 520, Cereals and pulses — Determination of the mass of 1000 grains
ISO 605, Pulses — Determination of impurities, size, foreign odours, insects, and species and variety — Test methods
ISO 4112, Cereals and pulses — Guidance on measurement of the temperature of grain stored in bulk
ISO 5223, Test sieves for cereals
ISO 5527, Cereals — Vocabulary
ISO 6322-1, Storage of cereals and pulses — Part 1: General recommendations for the keeping of cereals
ISO 6322-2, Storage of cereals and pulses — Part 2: Practical recommendations
ISO 6322-3, Storage of cereals and pulses — Part 3: Control of attack by pests
ISO 6639-1, Cereals and pulses — Determination of hidden insect infestation — Part 1: General principles
ISO 6639-2, Cereals and pulses — Determination of hidden insect infestation — Part 2: Sampling
ISO 6639-3, Cereals and pulses — Determination of hidden insect infestation — Part 3: Reference method
ISO 6639-4, Cereals and pulses — Determination of hidden insect infestation — Part 4: Rapid methods
ISO 13690, Cereals, pulses and milled products — Sampling of static batches
ISO 16002:2004, Stored cereal grains and pulses — Guidance on the detection of infestation by live invertebrates by trapping
ISO 16050, Foodstuffs — Determination of aflatoxin B1, and the total content of aflatoxin B1, B2, G1 and G2 in cereals, nuts and derived products — High performance liquid chromatographic method
1ISO/TS 16634-2, Food products — Determination of the total nitrogen content by combustion according to the Dumas principle and calculation of the crude protein content — Part 2: Cereals, pulses and milled cereal products
ISO 20483, Cereals and pulses — Determination of the nitrogen content and calculation of the crude protein content — Kjeldahl method
ISO 24557, Pulses — Determination of moisture content — Air-oven method
CODEX Stan 193, Codex general Standards for contaminants and toxins in Food and Feed
For the purposes of this standard, the following definitions and grading factors shall apply:
beans and pieces of beans that are materially damaged or discoloured by frost, weather, disease, weevils or other insects, or other causes so as to materially affect the appearance and quality of the beans
dry threshed field and garden beans, whole, broken, and split, commonly used for edible purposes
beans with some but less than one-fourth of each bean broken off or with one-fourth or more of the seedcoat removed.
parts of the seed coat adhering to split or broken seed
beans from which weevils have emerged, leaving a clean-cut open cavity free from larvae, webbing, refuse, mould, or stain
beans which have sprouted
beans with visible mycelial growth on their surface
beans which are under-developed and wrinkled over their entire surface excluding wrinkled beans
refers to beans that have been damaged to some degree
any extraneous matter than dry beans or other food grains comprising of
2pieces of beans that are not damaged, each of which consists of three-fourths or less of the whole bean, and shall include any sound bean the halves of which are held together loosely.
Dry beans shall meet the following general requirements/limits as determined using the relevant standards listed in Clause 2. Cranberry beans
Dry beans shall be graded into three grades on the basis of the tolerable limits established in Table 1 which shall be additional to the general requirements set out in this standard.
Shall be dry beans which do not fall within the requirements of Grades 1, 2, and 3 of this standard but are not rejected dry beans.
Note: For Tanzania and Burundi this requirement shall not apply.
Reject dry beans shall be beans which are musty, sour, heating, materially weathered, or weevily; which have any commercially objectionable odour; which contain insect webbing or filth, animal filth, any unknown foreign substance, broken glass, or metal fragments; or which are otherwise of distinctly low quality. The characteristics are not within the parameters specified in Table 1. They cannot satisfy the conditions of under grade dry beans and shall be graded as reject dry beans and shall be regarded as unfit for human or animal consumption.
3| Charateristics | Maximum limits | Method of test | ||
|---|---|---|---|---|
| Grade 1 | Grade 2 | Grade 3 | ||
| Foreign matter, % m/m | 0.5 | 0.75 | 1 | ISO 605 |
| Inorganic matter, % m/m | 0.1 | 0.2 | 0.3 | |
| Other edible grains, % m/m | 0.1 | 0.2 | 0.5 | |
| Pest damaged grains, % m/m | 1 | 2 | 3 | |
| Heat Damaged grains, % m/m | 0.1 | 0.2 | 0.5 | |
| Contrasting varieties %m/m | 0.5 | 1 | 1.5 | |
| Broken/split % m/m | 1 | 2 | 3 | |
| Discoloured %m/m | 1 | 1 | 1 | |
| Total Defectives Grains, % m/m | 2 | 3.5 | 5.5 | |
| Filth, % m/m | 0.1 | 0.1 | 0.1 | |
| Moisture, % m/m | 13.0 | 13.0 | 13.0 | ISO 24557 |
| Total Aflatoxin (AFB1+AFB2+AFG1+AFG2)), ppb max | 10 | ISO 16050 | ||
| Aflatoxin B1 only, ppb max | 5 | |||
| Fumonisin ppm max | 2 | |||
Dry beans shall comply with those maximum limits for heavy metals established by the Codex Alimentarius Commission for this commodity.
Dry beans shall comply with those maximum pesticide residue limits established by the Codex Alimentarius Commission for this commodity
Note: where the use of certain pesticides is prohibited by some Partner States, then it shall be notified to all Partner States accordingly.
Dry beans shall comply with those maximum mycotoxin limits established by the Codex Alimentarius Commission for this commodity. In particular, total aflatoxin levels in dry beans for human consumption shall not exceed 10 μg/kg (ppb) with B1 not exceeding 5 μg/kg (ppb) when tested according to ISO 16050.
Dry beans shall be produced, prepared and handled in accordance with the provisions of appropriate sections of EAS 39
When tested by appropriate standards of sampling and examination listed in Clause 2, the products:
— shall be free from microorganisms in amounts which may represent a hazard to health and shall not exceed the limits stipulated in Table 2;
— shall be free from parasites which may represent a hazard to health; and
4— shall not contain any substance originating from microorganisms in amounts which may represent a hazard to health.
| Type of micro-organism | Limits | Test method | |
|---|---|---|---|
| i) | Yeasts and moulds, max. per g | 104 | EAS 217 |
| ii) | S.aureus per 25 g | Not detectable | |
| iii) | E. Coli, max. per g | Not detectable | |
| iv) | Salmonella, max. per 25 g | Not detectable |
Dry beans shall be packed in suitable packages which shall be clean, sound, free from insect, fungal infestation and the packing material shall be of food grade quality.
Dry beans shall be packed in containers which will safeguard the hygienic, nutritional, technological and organoleptic qualities of the products.
The containers, including packaging material, shall be made of substances which are safe and suitable for their intended use. They shall not impart any toxic substance or undesirable odour or flavour to the product.
Each package shall contain dry beans of the same type and of the same grade designation.
If dry beans are presented in bags, the bags shall also be free of pests and contaminants.
Each package shall be securely closed and sealed.
In addition to the requirements in EAS 38, each package shall be legibly and indelibly marked with the following:
Note: EAC partner states are signatory to the International Labour Organizations (ILO) for maximum package weight of 50kg where human loading and offloading is involved;
Sampling shall be done in accordance with the EAS 79/ISO 13690.
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