The African Organisation for Standardisation ≠ EDICT OF GOVERNMENT ± In order to promote public education and public safety, equal justice for all, a better informed citizenry, the rule of law, world trade and world peace, this legal document is hereby made available on a noncommercial basis, as it is the right of all humans to know and speak the laws that govern them. ARS 834 (2012) (English): Dried banana -- Specification AFRICAN CD-ARS STANDARD 834 First Edition 2012 Dried banana — Specification Reference No. ARS 834:2012(E) ICS 67.080.20 © ARSO 2012 CD-ARS 834:2012 Table of contents 1 Scope ............................................................................................................................................ 1 2 Normative references.................................................................................................................... 1 3 Definitions ..................................................................................................................................... 2 4 Requirements ................................................................................................................................ 3 4.1 Description .................................................................................................................................... 3 4.2 Sizing ............................................................................................................................................ 3 4.3 Classes ......................................................................................................................................... 4 5 Food additives ............................................................................................................................... 4 6 Contaminants ................................................................................................................................ 5 6.1 Pesticide residues ......................................................................................................................... 5 6.2 Other contaminants....................................................................................................................... 5 7 Hygiene ......................................................................................................................................... 5 8 Packaging ..................................................................................................................................... 5 9 Labelling ........................................................................................................................................ 6 10 Sampling ....................................................................................................................................... 6 11 Criteria for conformity.................................................................................................................... 6 Bibliography ............................................................................................................................................ 7 ii © ARSO 2012 — All rights reserved CD-ARS 834:2012 Foreword The African Organization for Standardization (ARS) is an African intergovernmental organization made up of the United Nations Economic Commission for Africa (UNECA) and the Organization of African Unity (AU). One of the fundamental mandates of ARSO is to develop and harmonize African Standards (ARS) for the purpose of enhancing Africa’s internal trading capacity, increase Africa’s product and service competitiveness globally and uplift the welfare of African communities. The work of preparing African Standards is normally carried out through ARSO technical committees. Each Member State interested in a subject for which a technical committee has been established has the right to be represented on that committee. International organizations, regional economic communities (RECs), governmental and non-governmental organizations, in liaison with ARSO, also take part in the work. ARSO Standards are drafted in accordance with the rules given in the ISO/IEC Directives, Part 2. The main task of technical committees is to prepare ARSO Standards. Draft ARSO Standards adopted by the technical committees are circulated to the member bodies for voting. Publication as an ARSO Standard requires approval by at least 75 % of the member bodies casting a vote. Attention is drawn to the possibility that some of the elements of this document may be the subject of patent rights. ARSO shall not be held responsible for identifying any or all such patent rights. This African Standard was prepared by the ARSO Technical Harmonization Committee on Agriculture and Food Products (ARSO/THC 1). © African Organisation for Standardisation 2012 — All rights reserved* ARSO Central Secretariat International House 3rd Floor P. O. Box 57363 — 00200 City Square NAIROBI, KENYA Tel. +254-20-224561, +254-20-311641, +254-20-311608 Fax: +254-20-218792 E-mail: [email protected] Web: www.arso-oran.org *  2012 ARSO — All rights of exploitation reserved worldwide for African Member States’ NSBs. © ARSO 2012 — All rights reserved iii CD-ARS 834:2012 Copyright notice This ARSO document is copyright-protected by ARSO. While the reproduction of this document by participants in the ARSO standards development process is permitted without prior permission from ARSO, neither this document nor any extract from it may be reproduced, stored or transmitted in any form for any other purpose without prior written permission from ARSO. Requests for permission to reproduce this document for the purpose of selling it should be addressed as shown below or to ARSO’s member body in the country of the requester: © African Organisation for Standardisation 2012 — All rights reserved ARSO Central Secretariat International House 3rd Floor P.O. Box 57363 — 00200 City Square NAIROBI, KENYA Tel: +254-20-224561, +254-20-311641, +254-20-311608 Fax: +254-20-218792 E-mail: [email protected] Web: www.arso-oran.org Reproduction for sales purposes may be subject to royalty payments or a licensing agreement. Violators may be prosecuted. iv © ARSO 2012 — All rights reserved CD-ARS 834:2012 Introduction Banana (Musa spp) is one of the important crops in Africa. Bananas mainly fall in two categories; namely sweet banana and plantain. The former are normally consumed as dessert (sweet) banana, while the later are primarily consumed after cooking. Sweet banana can in addition used for preparation of desserts, purees and puddings; they can also be dried and eaten as a snack. Plantains can be dried and ground into flour. This standard provides guidance to processors and traders of dried banana in ensuring its quality and safety to consumers. © ARSO 2012 — All rights reserved v AFRICAN STANDARD CD-ARS 834:2012(E) Dried banana — Specification 1 Scope This standard prescribes requirements and methods of sampling and tests for dried banana from Musa spp of the family Musaceae; intended for direct human consumption or for other use in the food industry. 2 Normative references The following referenced documents are indispensable for the application of this document. For dated references, only the edition cited applies. For undated references, the latest edition of the referenced document (including any amendments) applies. ARS 53, General principles of food hygiene — Code of practice ARS 56, Prepackaged foods — Labelling ARS 471, Food grade salt — Specification CD-ARS 831-2012, Fresh bananas — Specification CODEX Stan 192, General standard for food additives CODEX STAN 193, Codex general standard for contaminants and toxins in food and feed ISO 712, Cereals and cereal products — Determination of moisture content — Reference method ISO 2171, Cereals, pulses and by-products — Determination of ash yield by incineration ISO 3960, Animal and vegetable fats and oils – Determination of peroxide value – Iodometric (visual) endpoint determination ISO 4832, Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of coliforms — Colony-count technique ISO 4833, Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of microorganisms — Colony-count technique at 30 degrees C ISO 5498, Agricultural food products — Determination of crude fibre content — General method ISO 6579, Microbiology of food and animal feeding stuffs — Horizontal method for the detection of Salmonella spp. 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 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 ISO 6888-3, Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of coagulase-positive staphylococci (Staphylococcus aureus and other species) — Part 3: Detection and MPN technique for low numbers © ARSO 2012 — All rights reserved 1 CD-ARS 834:2012 ISO 7251, Microbiology of food and animal feeding stuffs — Horizontal method for the detection and enumeration of presumptive Escherichia coli — Most probable number technique ISO 13690, Cereals, pulses and milled products — Sampling of static batches ISO 16050, Foodstuffs — Determination of aflatoxin B , and the total content of aflatoxin B , B , G 1 1 2 1 and G in cereals, nuts and derived products — High performance liquid chromatographic method 2 ISO 21527-1, Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of yeasts and moulds — Part 1: Colony count technique in products with water activity greater than 0.95 ISO/TS 21872-1, Microbiology of food and animal feeding stuffs — Horizontal method for the detection of potentially enteropathogenic Vibrio spp. — Part 1: Detection of Vibrio parahaemolyticus and Vibrio cholerae ISO/TS 21872-2, Microbiology of food and animal feeding stuffs — Horizontal method for the detection of potentially enteropathogenic Vibrio spp. — Part 2: Detection of species other than Vibrio parahaemolyticus and Vibrio cholerae 3 Definitions For the purpose of this standard the following definitions apply. 3.1 dried banana dried banana fruit of the species scientifically known as Musa spp of Musaceae family 3.2 immature dried banana dried banana obtained from an unripe green banana, having poor flavour, hard tissue and undesirable appearance 3.3 overripe dried banana dried banana obtained from a banana at a stage of ripeness where the fruit is extensively soft or discoloured and passed its commercial utility because of poor flavour and undesirable appearance 3.4 broken dried banana a piece of dried banana smaller than a normal slice or ring 3.5 spoiled dried banana dried banana that is darkened in colour or showing the presence of mushy tissue visible decomposition caused by bacteria, fungi, visible mould hyphae or any other indication of spoilage or diseased 3.6 pest infested dried banana dried banana damaged by insect or mite infestation 3.1.7 extraneous matter dirt, pieces of skin, bits of wood, soil or any other foreign matter among or on the dried banana 3.8 fermented dried banana a dried banana damaged by fermentation to the extent that the characteristic appearance and/or flavour is substantially affected 2 © ARSO 2012 — All rights reserved