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 876 (2012) (English): Brown sugars — Specification AFRICAN CD-ARS STANDARD 876 First Edition 2012 Brown sugars — Specification Reference No. ARS 876:2012(E) ICS 67.180.10 © ARSO 2012 CD-ARS 876:2012 Table of contents 1 Scope ............................................................................................................................................ 1 2 Normative references.................................................................................................................... 1 3 Definitions ..................................................................................................................................... 2 4 Requirements ................................................................................................................................ 3 4.1 General requirements ................................................................................................................... 3 4.2 Compositional requirements ......................................................................................................... 3 5 Food additives ............................................................................................................................... 3 6 Contaminants ................................................................................................................................ 3 6.1 Heavy metals ................................................................................................................................ 3 6.2 Pesticide residues ......................................................................................................................... 4 6.3 Environment .................................................................................................................................. 4 7 Hygiene ......................................................................................................................................... 4 8 Packaging ..................................................................................................................................... 4 9 Labelling ........................................................................................................................................ 5 10 Method of sampling....................................................................................................................... 5 10.1 General requirements for sampling .............................................................................................. 5 10.2 Scale of sampling .......................................................................................................................... 5 10.3 Preparation of sample ................................................................................................................... 6 11 Methods of test — Determination of pesticide residues ............................................................... 6 Bibliography ............................................................................................................................................ 7 ii © ARSO 2012 — All rights reserved CD-ARS 876:2012 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 876:2012 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 AFRICAN STANDARD CD-ARS 876:2012(E) Brown sugars — Specification 1 Scope This African Standard specifies the requirements, methods of sampling and testing for light brown and brown sugars intended for human consumption. This standard does not apply to soft brown sugars. 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 CODEX Stan 192, General standard for food additives CODEX STAN 193, Codex general standard for contaminants and toxins in food and feed ICUMSA Method GS 1/2/3/9-1, The determination of the polarisation of raw sugar by polarimetry ICUMSA Method GS 1/3/4/7/8-13, The determination of conductivity ash in raw sugar, brown sugar, juice, syrup and molasses ICUMSA Method GS 2/1/3-27, The determination of lead in sugar products by a colorimetric method ICUMSA Method GS 2/1/3/9-15, The determination of sugar moisture by loss on drying ICUMSA Method GS 2/3-24, The determination of lead in sugars and syrups by a GFAAS method ICUMSA Method GS 2/3-29, The determination of copper in refined sugar products by a colorimetric method ICUMSA GS 2/3-35, The determination of sulphite in brown sugars ICUMSA Method GS 2/3/9-5, The determination of reducing sugars in purified sugars by the Knight and Allen EDTA method ICUMSA Method GS 2/3/9-19, The determination of insoluble matter in white sugar by membrane filtration ICUMSA Method GS 2/3/9-25, The determination of arsenic in refined sugar products by a colorimetric method ICUMSA Method GS 2/9-6, The determination of reducing sugars in white sugar and plantation white sugar by the modified Ofner titrimetric method ICUMSA Method GS 3/4/7/8-11, The determination of sulphated ash in brown sugar, juice, syrup and molasses ICUMSA Method GS 9/1/2/3-8, The determination of sugar solution colour at pH 7.0 by the MOPS method © ARSO 2012 — All rights reserved 1 CD-ARS 876:2012(E) 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 6579, Microbiology of food and animal feeding stuffs — Horizontal method for the detection of Salmonella spp. ISO 6636-2, Fruits, vegetables and derived products — Determination of zinc content — Part 2: Atomic absorption spectrometric method 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 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 11212-1, Starch and derived products — Heavy metals content — Part 1: Determination of arsenic content by atomic absorption spectrometry ISO 11212-2, Starch and derived products — Heavy metals content — Part 2: Determination of mercury content by atomic absorption spectrometry ISO 11212-3, Starch and derived products — Heavy metals content — Part 3: Determination of lead content by atomic absorption spectrometry with electrothermal atomization ISO 11212-4, Starch and derived products — Heavy metals content — Part 4: Determination of cadmium content by atomic absorption spectrometry with electrothermal atomization ISO 21527-2, Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of yeasts and moulds — Part 2: Colony count technique in products with water activity less than or equal to 0.95 ISO 21567, Microbiology of food and animal feeding stuffs — Horizontal method for the detection of Shigella spp. 3 Definitions For the purpose of this standard the following definitions apply. 3.1 brown sugars Shall be the sugar derived from sugar cane or sugar beet by partial purification of raw sugar or spraying of refined sugar with sugar syrup or molasses followed by subsequent drying and intended for direct human consumption. 3.2 ICUMSA unit An international unit developed by International Commission for Universal Methods of Sugar Analysis (ICUMSA) for expressing the purity of sugar and is directly related to the colour of sugar. 2 © ARSO 2012 — All rights reserved CD-ARS 876:2012(E) 3.3 polarisation An estimate of the sucrose content of sugar expressed as degrees of polarization 3.4 lot collection of packages of the same size, type and style which have been manufactured and packaged under essentially the same conditions 4 Requirements 4.1 General requirements Brown sugars shall be: a) golden brown in colour b) Free flowing crystals; c) practically free from dirt, foreign and extraneous matter; and d) Free from fermented, musty or undesirable odours. 4.2 Compositional requirements Brown sugars shall conform to the compositional requirements provided in Table 1. Table 1 — Composition requirements for brown sugars S Characteristic Requirement/limit Methods of test No Light brown Brown i. Polarisation, °Z, min. 99.2 99.0 ICUMSA GS 1/2/3/9-1 ii. Invert sugar content, % m/m, max. 0.2 0.2 ICUMSA GS 2/3/9-5 ICUMSA GS 2/9-6 iii Ash, percent, % m/m max. (a) Sulphate ash 0.15 0.25 ICUMSA GS 3/4/7/8-11 (b) Conductivity ash 0.3 0.3 ICUMSA GS 1/3/4/7/8-13 iv. Moisture content (loss on drying for 3 h 0.15 0.2 ICUMSA GS 2/1/3/9-15 at 105 °C ± 2 °C), max.) v. Colour, in ICUMSA units, max 700 1300 ICUMSA GS 9/1/2/3-8 vi Sulphur dioxide, mg/kg, max. 20 20 ICUMSA GS 2/3-35 vii Water insoluble matter, mg/kg, max. 250 250 ICUMSA GS 2/3/9-19 5 Food additives Brown sugars may contain only those food additives permitted by Codex Alimentarius Commission. 6 Contaminants 6.1 Heavy metals Brown sugar shall conform to with those maximum heavy metal contaminant limits established by the Codex Alimentarius Commission. The maximum permitted levels for metal contaminants shall be as set out in Table 2. © ARSO 2012 — All rights reserved 3 CD-ARS 876:2012(E) Table 2 — Maximum levels for metal contaminants Parameter Requirement ICUMSA Method of test i. Arsenic (As), mg/kg, max 0.5 ISO 11212-1 ii. Copper (Cu), mg/kg, max 1.0 GS 2/3-29 (1994) iii. Lead (Pb), mg/kg, max 0.5 ISO 11212-3 iv. Cadmium (Cd), mg/kg, max 0.05 ISO 11212-4 v. Mercury (Hg), mg/kg, max 1.0 ISO 11212-2 vi. Zinc (Zn), mg/kg, max 3.0 ISO 6636-2 6.2 Pesticide residues Brown sugar shall conform to with those maximum pesticide residue limits established by the Codex Alimentarius Commission. 6.3 Environment Brown sugar shall be produced, processed and handled under conditions complying with the stipulations of relevant environmental regulations and therefore conform to cleaner production technological practices. 7 Hygiene 7.1 Production of brown sugar shall be done in accordance with the provisions of ARS 53. 7.2 When tested using appropriate methods 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 3;  shall be free from parasites which may represent a hazard to health; and  shall not contain any substance originating from microorganisms in amounts which may represent a hazard to health. Table 3 — Microbiological limits for brown sugars S/N Micro-organism(s) Requirements Method of test 1 Total plate count, cfu/g 103 ISO 4833 2 Staphylococcus aureus cfu/g max 102 ISO 6888 3 Escherichia coli, cfu/g, max. 30 ISO 7251 4 Salmonella, per 25g, max. Not detected ISO 6579 5 Shigella, cfu/g, max. Not detected ISO 21567 6 Yeasts and moulds, cfu/g, max. 50 ISO 21527-2 7 Streptococcus hemolytica, cfu/g, max. Not detected 8 Packaging 8.1 Brown sugars shall be packaged in food grade materials that ensure product safety and integrity. 4 © ARSO 2012 — All rights reserved