1

2 STANDARD FOR BANANA KETCHUP

3
4
5
6 1. SCOPE
7

8 This standard applies to banana ketchup intended for direct human consumption
9 as condiment and ingredient for food.
10
11 2. DEFINITION OF TERMS
12
13 For the purpose of this standard, the following terms shall mean:

14 Banana Powder is green or unripe banana pulp which have been dried
and
15 ground.

16 Banana Purée means the mashed or macerated banana pulp.

17 Consistency means the resistance of the banana ketchup to deformation or

18 resistance to flow i.e., apparent viscosity and the tendency to hold its liquid
19 portion in suspension (based from USDA, 1994).

20 Container means any form of packaging material, which completely or partially

21 encloses the food (including wrappers). A container may enclose the food as a
22 single item or several units or types of prepackaged food when such is presented
23 for sale to the consumer.

24 Current Good Manufacturing Practices (cGMP) is a quality assurance system

25 aimed at ensuring that products are consistently manufactured, packed, repacked
26 or held to a quality appropriate for the intended use. It is thus concerned
with
27 both manufacturing and quality control procedures.

28 Food is any substance, whether processed or semi-processed or raw which is

29 intended for human consumption and including beverages, chewing gum and any
30 substance, which has been used as an ingredient on the manufacture,
31 preparation or treatment of food.

32 Food Additive refers to any substance the intended use of which results or may
33 reasonably be expected to result, or indirectly, in its becoming a component or
34 otherwise affecting the characteristics of any food (including any substance

1
35 intended for use in producing, manufacturing, packing, processing, preparing,

3
 1 treating, packaging, transporting, or holding food; and including any source
of
2 radiation intended for any such use), if such substance is generally recognized,
3 among experts qualified by scientific training and experience to evaluate its
4 safety, as having been adequately shown through scientific procedures to be safe
5 under the conditions of the intended use. (RA No.3720).

6 Food Standard is a regulatory guideline that defines the identity of a given food
7 product (i.e. its name and the ingredients used for its preparation) and specifies
8 the minimum quality factors and, when necessary, the required fill of container. It
9 may also include specific labeling requirements other than or in addition to the
10 labeling requirements generally applicable to all prepackaged foods.

11 Ingredient is any substance including food additives, used as a component in the

12 manufacture or preparation of a food and present in the final product in its original
13 or modified form.

14 Label includes any tag, brand, mark, pictorial, or other descriptive matter, written
15 printed, marked, embossed or impressed on, or attached to a container of food.

16 Labeling means any written, printed or graphic matter (1) upon any article or any
17 of its container or wrappers or (2) accompanying the packaged food.

18 Lot is food produced during a period of time and under more or less the same
19 manufacturing conditions as indicated by a specific code.

20 Maximum Use Level of an Additive is the highest concentration of the additive

21 determined to be functionally effective in a food or food category and agreed to
22 be safe by the Codex Alimentarius Commission. It is generally expressed as mg
23 additive/kg of food (Codex GSFA, 1992 rev 2011).

24 Packaging is the process of packing that is part of the production cycle applied
25 to a bulk product to obtain the finished product. Any material, including painted
26 material, employed in the packaging of a product including any outer packaging
27 used for transportation of shipment. Packaging materials are referred to as
28 primary or secondary according to whether or not they are intended to be in direct
29 contact with the product.

30 Pasteurization is the heating of food at 100°C or below for a specified

time
31 which inactivates most of the vegetative forms of spoilage microorganisms.

32 pH is the measure of the intensity or degree of acidity of a food material.

2
 1 Prepackaged means packaged or made up in advance in a container, ready for
2 sale to the consumer (BFAD, 1984).

3 Processed Food shall refer to food that has been subjected to some degree of
4 processing (e.g. milling, drying, concentration and canning, etc.), which partially
5 or completely change the physico-chemical and/or sensory characteristics of the
6 raw material.

7 Spices are aromatic plants or parts of plants, e.g. roots, leaves or seeds,
in
8 various forms (native, dried, ground, whole) used primarily for their flavor rather
9 than for any nutritional benefit (IFIS, 2005)

10 Syneresis is the separation or leakage of liquid caused by the release of

11 moisture from the breakdown of the gel structure upon standing.

12 Thickener means a food additive, which increases the viscosity of a food (Codex
13 GSFA, 1992 rev 2011)

14 Total Soluble Solids (TSS) refers to the total amount of particles that can
be
15 dissolved in fluids, especially water (IFIS, 2005). It is usually measured using a
16 refractometer or a hydrometer.

17

18 3. DESCRIPTION
19
20 3.1 Product Description
21
22 Banana Ketchup is a red colored sweet, sour and spicy condiment made from
23 minced banana pulp which has been packed in appropriate containers, with an
24 extended shelf-life at non-refrigerated conditions
25
26 3.2 Process Description
27
28 Banana ketchup is prepared from fresh, heat treated or frozen banana
purée
29 and/or banana powder that is
30 a. mixed with water, vinegar, sugar, salt, spices and food colors with or without
31 thickening agents and preservatives;
32 b. cooked to a suitable consistency; and,
33 c. pasteurized before or after packing into appropriate containers
34
3
 1 4. ESSENTIAL COMPOSITION AND QUALITY FACTORS
2
3 4.1 Ingredients
4
5 4.1.1 Basic Ingredients
6
7 a. Water - shall be water fit for human consumption and meets the potability
8 requirements prescribed in the Philippine National Standards for Drinking
9 Water as per DOH Administrative Order No. 2007-0012 (Annex A), and/or
10 its future amendments.

11 b. Banana - shall be any acceptable banana variety (Musa spp.) as

fresh
12 fruits or processed forms, such as banana purée and banana powder,
13 which are sound, wholesome and fit for human consumption. The
fresh
14 banana used should meet the PNS Standards for Banana ((PNS/BAFPS
15 64:2008 - ICS 67.080) and Saba and Cardaba Bananas (PNS/BAFPS
16 08:2004 - ICS 65.020.20), and/or applicable standards. Varieties
of
17 bananas to be used may include, but not limited to those listed in Annex B.

18 c. Vinegar – shall be a liquid acidulant produced from successive and

19 acetous fermentation of food substrates like sugar cane, fruits, vegetables
20 and cereals, and their derivatives. It shall conform to all applicable
21 standards.

22 d. Sugar – shall be food grade sugar that conforms to all applicable

23 standards.

24 e. Salt - shall be of food grade quality and meets the requirements and
25 standards for iodized salt as per R.A. No. 8172 (Annex C) and the
FDA
26 Updated Standards for Iodine Levels of Salts (FDA B.C. No. 2007-,009)
27 (Annex D) and/or all applicable standards. The updated standard for iodine
28 levels of salt is provided in Annex D.

29 f. Spices - shall be in fresh or processed forms of one or more of the

30 following spices, but not limited to, onions, garlic, pepper and chili.

31 g. Food colors - shall of food grade quality and conform to all applicable
32 standards

33
4
34

5
 1 4.1.2 Optional Ingredients
2
3 These ingredients shall be of food grade quality and conform to all applicable
4 standards, which may include thickening agents, sweetening agents, food
5 flavors, herbs and other spices.
6
7 4.2. Quality and Safety Criteria
8
9 4.2.1 Physico-chemical Properties. The products shall conform to the
physico-
10 chemical requirements specified in Table 1.
11
12 Table2. Physico-chemical requirements for banana ketchup*
13
14 Parameter Requirement
15
16 Consistency, cm in 30 secs at 30ºC (max) 10
17 pH (max) 4.0
18
19 Total Soluble Solids, ºBrix (min) 15
20
21 *Methods of analysis provided in Annexes F
E to
to H
G
22
23 4.2.2 Sensory Properties
24
25 a. The product shall have a homogenous consistency
26 b. It shall have a uniform red color
27 c. It shall have the characteristic sweet, sour and spicy flavor
28
29 4.2.3 Microbiological Properties. The product shall conform to the following
30 microbiological requirements specified in Table 2.

Table 2. Microbiological limits for banana ketchup*

Test/Microorganism n c m M
SPC/APC, cfu/g 5 2 30 300
Yeasts and Molds Count, cfu/g 5 0 <10 -
Coliform Count, cfu/g 5 0 <10 -
*Methods of analysis provided in Annexes I to K

31 Legend:
32 n - number of sample units selected from a lot of food to be examined

6
 1 m - acceptable level of microorganisms determined by a specified method;
2 the values are generally based on levels that are achievable
under
3 GMP
4 M - level which when exceeded in one or more samples would cause the
5 lot to be rejected as this indicates potential health hazard or imminent
6 spoilage
7 c - maximum allowable number of defective or marginally acceptable
8 samples
9
10 5. DEFECTS
11
12 A sample unit shall be considered defective when it exhibits any of the defects
13 as defined and described in the following subsections.
14
15 5.1 Types of Defects
16
17 5.1.1 Foreign Matters
18
19 The presence in the sample unit of any matter which has not been
derived
20 from the components or constituents of ingredients used in the product and
21 listed in subsection 4.1.1; and, does not pose a threat to human health and
22 can be recognized without magnification or is present at a level determined by
23 any method including magnification that indicates non-compliance with good
24 manufacturing and sanitation practices.
25
26 5.1.2 Appearance
27
28 a. Discoloration characterized by fading or darkening of the characteristic
29 color of the product
30 b. Visible mold growth
31
32 5.1.3 Odor and Flavor
33
34 Objectionable odors and/or flavors indicative of decomposition or deterioration
35
36 5.1.4 Consistency
37
38 a. Syneresis
39 b. Lumping or coagulation
40
41
7
 1 5.2 Classification of Defectives
2
3 A container whose contents exhibit any of the defects described in
4 subsections 5.1.1 to 5.1.4 and in which the number of defects observed per
5 unit lot exceeds the acceptance number prescribed in the appropriate
6 sampling plan (Annex E) shall be considered as “defective”.
7
8 6. LOT ACCEPTANCE
9
10 A lot shall be considered acceptable when it complies with the applicable Quality
11 and Safety Criteria as prescribed in Sub-section 4.2 and the number of
12 “defectives”, as defined in Sub-section 5.2, does not exceed the acceptance
13 number prescribed in the appropriate sampling plan (Annex E).
14
15 7. FOOD ADDITIVES
16
17 Food additives when used shall be in accordance with the regulations prescribed
18 by Food and Drug Administration (FDA) B.C. No. 016, s. 2006: Updated List
of
19 Food Additives) and the Codex General Standard for Food Additives (GSFA)
20 Codex Stan 192-1995; 2011 Revision), and/or their future amendments. The food
21 additives listed but not limited to those in Table 3 may be used for the manufacture
22 of banana ketchup.
23
24 Table 3. Food Additives for Banana ketchup in accordance with the regulations of
25 the FDA and the Codex General Standard for Food Additives (GSFA)
26
Codex Maximum
Functional Class Food Additive
INS No. Use Level

Acidity regulator 260 Acetic acid , glacial** GMP

950 Acesulfame K* 1000mg/kg
955 Sucralose* 450 mg/kg
951 Aspartame* 350 mg/kg
Sweeteners
961 Neotame** 70 mg/kg
954(i) Saccharin* 160 mg/kg
960 Steviol glycoside* 350 mg/kg
211 Sodium benzoate* 1000mg/kg
Preservatives 202 Potassium sorbate* 1000mg/kg
220 Sulfur dioxide* 300mg/kg
129 Allura red AC (FD&C Red #40)* 300 mg/kg
133 Brilliant Blue FCF (FD&C Blue #1)* 100 mg/kg
Food Colors 102 Tartrazine (FD&C Yellow #5)*** 500 mg/kg
110 Sunset yellow FCF (FD&C Yellow # 6) 300 mg/kg
124 Ponceau 4R (Cochineal red A)* 50mg/kg
8
 171 Titanium dioxide** GMP
415 Xanthan gum** GMP
Cross-linked carboxy methyl cellulose
Stabilizer/ 468 GMP
(CMC) or cross-linked cellulose gum**
thickener

1403 Bleached starch** GMP

1405 Starch, enzyme treated** GMP
1 * Based on the Food Category System No. 12.6 – Sauces and like products (GFSA)
2 ** Based on Additives Permitted for Use in Food in General, unless otherwise
3 specified, in accordance with GMP (GFSA)
4 *** Based on Philippine FDA BC 2006-016
5
6
7 8. WEIGHTS AND MEASURES
8
9 8.1 Fill of Containers
10
11 8.1.1 Minimum Fill
12
13 a. Rigid container should be well filled with the product, which should occupy
14 not less than 90% (minus any necessary headspace according to good
15 manufacturing practices) of the water capacity of the container. The water
16 capacity of the container is the maximum volume of distilled water at 20ºC that
17 the sealed container can hold when completely filled.
18 b. Flexible containers should be filled as full as commercially practicable.
19
20 8.1.2 Classification of “Defectives”
21 A container that fails to meet the requirement for the minimum fill of
22 subsection 8.1.1. a shall be considered as defective.
23
24 8.1.3 Lot acceptance
25 A lot will be considered as meeting the requirements of sub-section 8.1.1
26 when the number of “defectives” as defined in subsection 8.1.2 does not
27 exceed the acceptance number (c) of the appropriate sampling plan (Annex
28 E).
29
30 9. HYGIENE
31
32 The products covered by the provisions of this standard shall be prepared and
33 handled in accordance with the appropriate sections of the Codex
34 Recommended International Code of Practice – General Principles of Food
35 Hygiene (CAC/RCP 1 – 1969, Rev. 4-2003) and/or the FDA AO No. 153 s.

9
 1 2004 - Guidelines, Current Good Manufacturing Practices in
Manufacturing,
2 Packing, Repacking or Holding Food, and their future amendments, and
3 processed according to the Recommended Code of Practice for the
4 Processing of Banana Ketchup (PNS/FDA ).
5
6
7 10. PACKAGING AND LABELING
8
9
10 10.1 The product shall be packed in appropriate primary packaging material that
11 will maintain its integrity during storage and transport.
12 10.2 Labeling of retail packages/container - Each retail container shall be labeled
13 and marked with the information in accordance with current FDA
Labeling
14 Regulations and shall contain the following information:
15 a. The name of the product shall be “banana ketchup”. The product may be
16 called by other common names, such as “banana catchup”, “banana
17 catsup” and “banana ketsup”. It may also be called by other names
18 provided that such names are acceptable in the country of distribution.
19 b. The name and address of either the manufacturer, packer, distributor,
20 importer, exporter or vendor of the food.
21 c. The complete list of ingredients and food additives used in the preparation
22 of the product in descending order of proportion.
23 d. The net content by weight or volume in the metric system. Other systems
24 of measurement required by importing countries shall appear in
25 parenthesis after the metric system unit.
26 e. The words “Consume before or Use by date” or indicating end of period at
27 which the product shall retain its optimum quality attributes at defined
28 storage conditions.
29 f. Lot identification marked in code identifying product lot.
30 g. The words “Product of the Philippines” for products intended for export, or
31 the country of origin if imported.
32 h. Additional requirements
33 A pictorial representation of the product(s) on the label should not mislead
34 the consumer with respect to the product so illustrated
35
36
9
 1 10.3 Labeling of Non-retail, Bulk Containers
2 The name of the product, lot identification code and the name and address of
3 the manufacturer or packer shall appear in the container. However, the name
4 and address of the manufacturer may be replaced by identification marks
5 provided that such mark is clearly identified with accompanying documents.
6
7 10.4 Nutrition Labeling
8 Nutrition labeling shall conform to established regulations by the FDA.
9
10 11. METHOD OF SAMPLING AND ANALYSIS
11
12 11.1 Method of Sampling
13
14 Sampling shall be in accordance with the FAO/WHO Codex Alimentarius
15 Sampling Plans for Prepackaged Foods (CAC/RM 42-1969), Codex
16 Alimentarius Volume 13, 1994 (Annex E), and its series of subsequent
17 amendments.
18
19 11.2 Recommended Methods of Analysis
20
21 11.2.1 Determination of consistency using the Bostwick Consistometer (Annex F),
22 according to the USDA Standards for Tomato Sauce (USDA, 1994)

23 11.2.2 Determination of pH (Annex G), according to the AOAC Official Methods of

24 Analysis, 18th ed., 2005. Method No 981.12.

25 11.2.3 Determination of Total Soluble Solids (TSS) (Annex H), according to

the
26 AOAC Official Methods of Analysis, 18th ed., 2005 Method No. 985.226

27 11.2.4 Enumeration of Standard Plate Count (SPC)/Aerobic Plate Count (APC)

28 (Annex I), according to the USFDA Bacteriological Analytical Method (BAM)
29 (1998)

30 11.2.5 Enumeration of Coliform Count (Annex J) according to the USFDA

31 Bacteriological Analytical Method (BAM) (1998)

32 11.2.6 Enumeration of Molds and Yeasts Count (Annex K), according to the
33 USFDA Bacteriological Analytical Method (BAM) (1998)

10
1 11.2.7 Determination of % Fill of the Container, according to the procedure
2 described in Annex L.

3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
31
32
33
34

11
 1 12. REFERENCES
2

3 AOAC. 2005. Official Methods of Analysis Manual. 18th ed., Association of Official
4 Analytical Chemists (AOAC) International. 481 North Frederick Ave., Suite 500,
5 Gaithersburg, MD 20877-2417. U.S.A.

6 BFAD. 1984. Rules and Regulation Governing the Labeling of Prepackaged of

7 Food Products Distributed in the Philippines. A.O. No. 88-B s. 1984. Bureau of
8 Food and Drugs. Department of Health. Alabang, Muntinlupa City, Philippines

9 BFAD. 1998. Permissible Net Content Variation in Prepackaged Food.

BFAD
10 B.C. No. 6-A s. 1998. Bureau of Food and Drugs. Department of Health. Alabang,
11 Muntinlupa City, Philippines

12 BFAD. 2004. Guidelines, Current Good Manufacturing Practice in

13 Manufacturing, Packing, Repacking or Holding Food (A.O. No. 153 s.
2004).
14 Bureau of Food and Drugs. Department of Health. Alabang, Muntinlupa City,
15 Philippines

16 BFAD. 2006. Updated List of Food Additives. B.C. No.016 s 2006. Bureau of Food
17 and Drugs. Department of Health. Alabang, Muntinlupa City, Philippines

18 BFAD. 2007. Updated Standards for Iodine Level of Salts. B.C. No.2007-
009.
19 Bureau of Food and Drugs. Department of Health. Alabang, Muntinlupa City,
20 Philippines

21 BPS.1993. Philippine National Standard for Banana Sauce (PNS 599:1993; UDC)

22 BPS. 2004. Philippine National Standard for Saba and Cardaba Bananas
23 (PNS/BAFPS 08:2004 - ICS 65.020.20)

24 BPS. 2008. Philippine National Standard for Banana (PNS/BAFPS 64:2008 - ICS
25 67.080)

26 Codex Alimentarius Commission. 1985. Codex Alimentarius Sampling Plans for

27 Prepackaged Foods (Codex STAN 1-1985, 2010 Amendment) Codex Alimentarius
28 Commission. Food and Agriculture Organization. Viale delle Terme di Caracalla,

12
29 00100 Rome, Italy.

14
 1 Codex Alimentarius Commission. 1995. Codex General Standard for
Food
2 Additives (Codex Stan 192-1995, revised 2011). Codex Alimentarius Commission.
3 Food and Agriculture Organization. Viale delle Terme di Caracalla, 00100
Rome,
4 Italy.

5 Codex Alimentarius Commission. 2004. Recommended International Code of

6 Practice – General Principles of Food Hygiene (CAC/RCP 1–1969, Rev 4 2003).
7 Codex Alimentarius Commission. Food and Agriculture Organization. Viale delle
8 Terme di Caracalla, 00100 Rome, Italy

9 IFIS. 2005. Dictionary of Food Science and Technology. Compiled and Edited by
10 International Food Information Service (IFIS) production Team. IFIS Publishing and
11 Blackwell Publishing). 423 pp.

12 FAO. 1980. Manuals of Food Quality Control 14/8. Food and

Agriculture
13 Organization Viale delle Terme di Caracalla, 00100 Rome, Italy

14 USDA. 1994. United States Standards for Grades of Tomato Sauce. United
15 States Department of Agriculture, Agricultural Marketing Service

16 USFDA. 1998. Aerobic Plate Count. Bacteriological Analytical Manual, Edition

8,
17 Revision A. Chapter 3.

18 USFDA. 1998. Enumeration of Escherichia coli and the Coliform Bacteria.

19 Bacteriological Analytical Manual, Edition 8, Revision A. Chapter 4.

20 USFDA. 1998.Yeasts, Molds, and Mycotoxins. Bacteriological Analytical Manual,

21 Edition 8, Revision A. Chapter 18.

22

23
24
25
26
27
31
32
33
34
35

13
28
29
30

31
32
33
34
35

15
 1 ANNEX A
2
3 Standard Parameters and Values for Drinking Water
4
5 Table 1. Standard values for bacteriological quality
6 Parameter Value/Unit Point of Compliance
7 Total Coliform < 1.1 MPN/100 ml Service Reservoir
8 Water treatment works
Consumers’ taps
9 Refilling stations
10 Water haulers
Water vending machines
11
12 Fecal Coliform < 1.1 MPN/100 ml Service Reservoir
Water treatment works
13 Consumers’ taps
Refilling stations
14 Water haulers
15 Water vending machines
Point sources - Level 1
16 Heterotropic Plate Count < 500 CFU/ml Service Reservoir
17 Water treatment works
Consumers’ taps nearest meter
18 Refilling stations
19 Water vending machines

20 Table 2. Standard values for Physical and Chemical Quality for Acceptability Aspects for
21 Drinking Water

22 Constituents Maximum Level (mg/L) Constituents Maximum Level

23 or Characteristic (mg/L)
or Characteristic
24 Taste No objectionable taste Hydrogen Sulfide 0.05
25 Odor No objectionable odor Iron 1.0
26 Color Apparent = 10 color Manganese 0.4
units
27 True = 5 color units

28 Turbidity 3 NTU pH 6.5 – 8.5

Aluminum 0.2 Sodium 200
29
Chloride 250 Sulfate 250
30 Copper 1.0 Total Dissolved Solids 500
31 Hardness 300 as CaCO3 Zinc 5.0
32

33
34
35
36
37

14
 1 Table 3. Standard Values for Organic and Inorganic Chemical Constituents of Health
2 Significance in Drinking Water
3 Inorganic Constituents Maximum Constituents Maximum
4 Chemical Level (mg/L) Level (mg/L)

5 Antimony 0.02 Fluoride 1.0

6 Arsenic 0.05 Lead 1.01
7 barium 0.7 Mercury (total) 0.001
8
Boron 0.5 Nickel 0.02
9
10 Cadmium 0.003 Nitrate 50
11 Chromium (Total) 0.05 Nitrite 3.0
12 Cyanide (Total) 0.07 Selenium 0.01
13 Organic Constituents Maximum Constituents Maximum
14 Chemical Level (mg/L) Level (mg/L)
15 Benzene 0.01 Ethylbenzene 0.30
16
Carbon tetrachloride 0.004 Nitrilotriacetic acid NTA) 0.20
17
18 1,2-Dichlorobenzene 0.1 Polyaromatic 0.20
hydrocarbons (PAHs)
19
1,4-Dichlorobenzene 0.5 Polynuclear aromatic 0.0007
20
21 1,2-Dichloroethane 0.003 Tetrachloroethene 0.02
22 1,1-Dichloroethene 0.05 Styrene 0.04
23 1,2-Dichloroethene 0.07 Tetrachloroethene 0.70
24 Dichloromethane 1.0 Trichloroethene 0.07
25
Di(2-ethyhexyl) phthalate 1.01 Vinyl chloride 0.0003
26
27 Edetic Acid (ADTA) 0.001 Xylene 0.5
28 Organic Constituents Maximum Status in the
29 Pesticide Level (ug/L) Philippines

30 Aldrin and Dieldrin (combined) 30.0 Banned

31 Atrazine 0.03 Registered
32 Carbofuran 2.0 Registered
33
Chlordane 7.0 Banned
34
35 DDT ** 0.2 Banned
36 1,2-Dibromo-3-chloropropane (DBCP) 1.0 Banned
37 2,4-Dichlorophenoxyacetic acid (2,4-D) 1.0 Registered
38 Endrin 30. Banned
39
1,2-Dibromomethane (Ethylene dibromide) 0.6 Banned
40
41 Heptachlor and Heptachlor epoxide (combined) 0.03 Banned
42 Lindane 2.0 Restricted
43 MCPA (4-(2-methyl-4-chloro) phenoxyl acetic acid 2.0 Registered
44 Pendimethalin 20.0 Registered
45
47
48
49
50
51

15
 Pentachlorophenol (PCP) 9.0 Banned
46

47
48
49
50
51

17
 1 ANNEX B
2
3
4 Varieties of Bananas (Musa Spp.) for the Processing of Banana Ketchup
5
6 1. Saba. The fruit is a cooking banana with medium to large fruits. The fingers
7 are short, stout and angular in cross section with thick skin that turns yellow
8 when ripe. The fruit is creamy white, fine textured with will developed core.

9 2. Cardaba. The fruit is also a cooking banana very similar to Saba, but more
10 vigorous and with larger fruits, with fingers generally longer.

11 3. Bungulan. The fruit is long, slightly curved and slightly angular. The peel is
12 yellow-green when ripened at ambient temperature of 28°C. The flesh is
13 sweet, melting, and aromatic with a creamy color when ripe.

14 4. Cavendish. The fruit is long, slightly curved and slightly angular. The peel is
15 yellow-green when ripened normally and has bright yellow color at
ambient
16 temperature of 28 °C. The flesh is sweet, melting, strongly aromatic and with a
17 creamy color when ripe.

18 5. Lakatan. The fruit is long, slightly angular, with thick peel which turns orange-
19 yellow when ripe. The flesh is sweet, aromatic, firm and is light orange-yellow
20 when ripe.

21 6. Latundan. The fruit is short and round. The peel is thin and yellow when ripe.
22 The flesh is white, soft and slightly sub-acid.

23 7. Morado. The fruit is medium size and slightly angular to round. The peel is
24 thick and purplish-red when ripe. The flesh is smooth, melting, sweet, slightly
25 aromatic, and has cream-colored pulp.

26 8. Señorita – The fruit is small, short and round with blunt tips. The peel is thin
27 and yellow when ripe. The flesh is very sweet, smooth, aromatic, melting and
28 has creamy yellow pulp.
29
30 Sources:
31
32 1. Philippine National Standard for Banana (PNS/BAFPS 64:2008 - ICS
33 67.080)
34 2. Philippine National Standard for Saba and Cardaba Bananas
35 (PNS/BAFPS 08:2004 - ICS 65.020.20)
36

16
 1 ANNEX C
2
3 Standard for Iodized Salt
4
5
6 1. SCOPE
7

8 This standard applies to iodized salt used as condiment or an ingredient in the

9 preparation of food in households, food service and food manufacturing
10 establishments.
11
12 2. DESCRIPTION
13
14 Iodized salt is food grade salt that contains the prescribed level of iodine. It
15 shall be produced refined or unrefined (crude) salt obtained from underground
16 rock salt deposits or by evaporation of seawater or natural brine. The finished
17 product shall be in the form of solid crystal or powder, white in color, without
18 visible spots of clay, sand, gravel or other foreign matter.
19
20 3. IODIZATION PROCESS
21
22 3.1 Salt may be iodized with potassium iodate (KIO3) or potassium iodide (KI) by
23 means of any of the following methods:
24
25 a) dry mixing of salt in powdered form
26 b) dip feeding or spray mixing if salt is in crystal form
27 c) submersion of ice crystals in iodated brine
28
29
30 4. ESSENTIAL COMPOSITION AND QUALITY FACTORS
31
32 To ensure the stability of iodine, salt to be iodized must conform with
the
33 following quality requirements:
34
Moisture, minimum 4 % for refined salt
7 % for unrefined salt
NaCl minimum 97 % dry basis
Calcium and magnesium, maximum 2%
Water insolubles, maximum 0.2 %
Heavy meal contaminants
Arsenic as As 0.5 mg/kg
Cadmium as Cd 0.5 mg/kg
Lead as Pb 2.0 mg/kg
Mercury as Hg 0.1 mg/kg
35
36
37 4.1 Naturally Present Secondary Products and Contaminants in Raw Salt
39 Notwithstanding the purity requirements in section 4.1. the raw salt may
40 naturally contain secondary products, which are present in varying amounts
41 depending on the origin and method of production of salt, and which
are
17
38

39 Notwithstanding the purity requirements in section 4.1. the raw salt may
40 naturally contain secondary products, which are present in varying amounts
41 depending on the origin and method of production of salt, and which
are
17
 1 composed mainly of calcium, potassium, magnesium and sodium sulphates,
2 carbonates, bromides and of calcium, potassium chlorides as well as natural
3 contaminant may also be present in amounts varying with the origin and
4 method of production of the salt.
5
6 5. LABELLING
7
8 5.1 Iodized salt for commercial distribution shall carry appropriate labeling in
9 accordance with BFAD rules and regulations on labeling of prepackaged
10 foods. Specifically, the following information shall be declared in every
11 container of iodized salt whether in bulk or retail package.
12
13 5.1.1 For locally produced iodized salt
14
15 a) The name of the product, “IODIZED SALT”, printed in bold capital
16 letters
17 b) Name and address of manufacturer
18 c) Net weight
19 d) Iodine compound used
20 e) Chemical additives, e.g. anti-caking agents, emulsifiers
21 f) Open date marking, e.g. “Best Before” or “Consume Before” Date
22 g) Lot identification code (replacers must use manufacturer’s lot i.d code)
23 h) Storage Instruction: STORE IN COOL DRY PLACE
24
25 5.1.2 For imported Iodized salt
26
27 a) same as 5.1.1 (a), (c) to (h)
28 b) Name and address of Importer/Local Distributor
29 c) Country of Origin
30
31 5.2 Labeling of Non-retail Containers
32
33 In the case of non-retail containers of at least 25 kg of iodized salt, the
34 labelling information required in sections 5.1.1. (b), (d)or in 5.1.2 (b) may not
35 be declared if such bulk packages are intended for delivery to distributors of
36 food manufacturers/institutional users, provided every shipment or delivery is
37 accompanied by a document containing all information in 5.1.1. or 5.1.2.
38
39 5.3 Iodine levels based on WHO recommendation
40
41 In order to meet national needs, the prescribed levels of iodized salt be
42 indicated below:
43
Type of Container Packages
Sampling point Bulk (>2 kg) Retail (<2 kg)
Production site 70-150 g/kg 60-100 mg/kg
Port of entry* 70-150 mg/kg 60-100 mg/kg
Retail site > 50 mg/kg > 40 mg/kg

44 * For imported iodized salt, also at importer’s/distributor warehouse

45

18
 1 6. FOOD ADDITIVES
2
3 6.1 All additives used, including KIO and KI, and shall be of food grade
quality
4 and shall conform to the specifications prescribed by JECFA of the Food
5 Chemicals Codex.
6
6.1.1 Anti-caking Agents Maximum Level in the
Final Product
6.1.1.1 Coating agents; Carbonate. )
Calcium/magnesium, Magnesium oxide; ) 20 g/kg singly or in
Phosphate, Tricalcium; Silicon dioxide, ) Combination
amorphous; Silicates, calcium , )
magnesium, sodium alumino or sodium or )
sodium calcium alumino )

6.1.1.2. Coating hydrophobic agents, aluminum, )

calcium, magnesium, potassium or sodium )
salts of myristic, palmitic or stearic acid )
)
6.1.1.3 Crystal modifiers: ferrocyanide, calcium, ) 10 mg/kg singly or in
potassium combination or sodium ) combination, expressed as
) {Fe(CN)}
6.1.2. Emulsifiers 10 mg/kg
Polysorbate 80

6.1.3 Processing Aid ) 10 mg of residue/kg

Dimethylpolysiloxane )

7
8 7. PACKAGING
9
10 All iodized salt shall be packed in woven propylene bags, clean and unused
11 jute bags, or other non-porous material with a lining of high
density
12 polyethylene to ensure the retention of appropriate iodine level at the time of
13 consumption.
14
15 8. STORAGE, TRANSPORT AND DISPLAY AT RETAIL
16
17 In order to minimize avoidable losses of iodine, iodized salt shall not be
18 exposed to any of the following conditions during storage, transport and
19 display at retail outlets:
20
21 a) direct sunlight or near source of strong light
22 b) high temperature and humidity
23 c) contamination with moisture, e.g. rain, flood, etc.
24 d) contamination with dust or filth from the environment
25
26
27 Reference: Republic Act No. 8172: An Act Promoting Salt Iodization Nationwide and
30
19
28 for Related Purposes and Its Implementing Rules and
Regulations.
29 Published by the National Nutrition Council, 1996.

30
21
 1 ANNEX D
2 Updated Standards for Iodine level of Salts
3
4 October 10, 2007
5
6
7 Bureau Circular
8 No. 2007-009
9
10
11

12 Subject: Updated Standards for Iodine level of Salts

13
14 I. RATIONALE
15
16 Rule VI, Section 1 a) of the Revised Implementing Rules and Regulations (RIRR) of
17 Republic Act (RS) No. 8172 also known as “An Act Promoting Salt Iodization
18 Nationwide and for other Purposes” identifies Department of Health (DOH), as the
19 lead agency in the implementing the said Act, and that through the Bureau of Food
20 and Drugs (BFAD), the DOH shall set and enforce standards for food-grade iodized
21 salt and monitor the compliance thereof by the food-grade manufacturers/importers,
22 distributors and traders as specified in Section 2 Rule VIII.
23
24 The Food Nutrition and Research Institute (FNRI) on 26 May 2007 referred to the
25 BFAD its recommendation on the possible levels of iodine across distribution stages.
26 In particular, the FNRI proposed the following standard for iodine content:
27
28 Type of containers/packaging
29
30 Bulk (<2 kilograms) Retail (<2 kilograms)
31
32 Iodine Content 40-70 mg/kg 15-40 mg/kg
33
34 Also, attached with said letter are syntheses of studies conducted in other countries
35 that provided empirical basis for regulatory decision.
36
37 It is emphasized that lowering the standard will harmonize the iodine level with other
38 countries, will reduce cost and will encourage compliance. Also emphasized in the
39 attachments is the international iodine standard which is 15-20 mg/kg.
40
41 II. DIRECTIVE
42
43 In view of the foregoing considerations, and ease of administration of
regulatory
44 standards, the BFAD hereby adopts the following standard for iodine content in
45 pursuant of its mandate provided for in RA 8172.
46
47 Iodine Content - 20-70 mg/kg across distribution channels, whether bulk or retail,
48 imported or local
49
50
51
20
 1 III. REPEALING CLAUSE
2
3 Provisions of previous issuances which are contrary to those reflected hereon
are
4 modified, and/or repealed accordingly.
5
6 IV SEPARABILITY
7
8 If any provisions of this Order are declared as unconstitutional, or not valid, the rest
9 of the provisions thereon shall still subsist given their effect in entirety.
10
11 V. EFFECTIVITY
12
13 This Order shall be effective within fifteen (15) days after publication
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
31
32
33
34
35
36
37
38
39

21
1 ANNEX E
2 Codex Alimentarius Sampling Plans for Prepackaged Foods (AQL 6.5)
3 (CAC/RM 42-1969)
4 Sampling Plan No. 1 – Normal Operations
5 Inspection Level 1, AQL 6.5)

1. Net weight - ≤ 1 kg

Lot Size (N) Sample Size Acceptance Number (C)

4,800 or less 6 1
4,801 – 24,000 13 2
24,001 - 48,000 21 3
48,001 - 84,000 29 4
84,001 – 144,000 48 6
144,000 – 240,000 84 9
More than 240,000 126 13

6
7 3. Net weight - 1 kg 4.5 kg

Lot Size (N) Sample Size Acceptance Number (C)

2,400 or less 6 1
2,40 - 15,000 13 2
15,001- 24,000 21 3
24,001 - 42,000 29 4
42,001 - 72,000 48 6
72,001 – 120,000 84 9
More than 120,000 126 13

2. Net weight - 1 kg 4.5 kg

Lot Size (N) Sample Size Acceptance Number (C)

2,400 or less 6 1
2,40 - 15,000 13 2
15,001- 24,000 21 3
24,001 - 42,000 29 4
42,001 - 72,000 48 6
72,001 – 120,000 84 9
More than 120,000 126 13

22
1 Sampling Plan 2 - In Case of Disputes
2 Inspection Level 2, AQL 6.5)

1. Net weight - ≤ 1 kg

Lot Size (N) Sample Size Acceptance Number (C)

4,800 or less 13 2
4,801 - 24,000 21 3
24,001 - 48,000 29 4
48,001 - 84,000 48 6
84,001 - 144,000 84 9
144,000 - 240,000 126 13
More than 240,000 200 19

3
2. Net weight - 1 kg 4.5 kg

Lot Size (N) Sample Size Acceptance Number (C)

2,400 or less 13 2
2,40 - 15,000 21 3
15,001- 24,000 29 4
24,001 - 42,000 48 6
42,001 - 72,000 84 9
72,001 – 120,000 126 13
More than 120,000 200 19

4
5
6
7 3. Net weight - > 4.5 kg
8
9 Lot Size (N) Sample Size Acceptance Number (C)
10 600 or less 13 2
11
601 - 2,000 21 3
12
13 2,001- 7,200 29 4
14 7,001 - 15,000 48 6
15
16 15,001 - 24,000 84 9
17 24,001 . 42,000 126 13
18
More than 42,000 200 19
19
20

Source: Codex Alimentarius Sampling Plans for Prepackaged Foods - CAC/RM

42-1969, Codex Alimentarius Volume 13

23
 1 ANNEX F
2 Determination of Consistency
3
4 Principle
5

6 The consistency of a sample is measured by its resistance to flow under

specific
7 conditions, for a specified time. The Bostwick Consistometer is one of many
8 instruments designed to make such measurements.

9 Procedure:

10 a. Have the consistometer clean and dry for each determination.

11 b. Place on a steady support and level by means of the leveling screws.

12 c. Close the gate and fill the reservoir behind the gate with catsup. The
13 temperature of the product in the consistometer should be as close as
14 practicable to 20 degrees Celsius (68 °F).

15 d. Holding the instrument steady with one hand, trip the gate and start timing the
16 instant the gate opens. A watch with a second hand or a stop watch is
17 necessary.
18 e. After 30 seconds, observe the position of the front edge of the flow with
19 respect to the lines on the bottom of the consistometer. These lines are one
20 centimeter increments from the gate outward. The number of centimeters the
21 catsup has flowed is the consistometer reading.
22
23 Reference: USDA, 1992. Grading Manual for Tomato Catsup)
24
25
26
27
28
29
30
31
32
33
34
35
36
37
38
39
40
41
42
43
44

24
 1
2 ANNEX G
3
4 Measurement of pH
5
6
7 A. Principle
8
9 pH is measurement of H ion activity and indicates acidity. It may be measured by
10 determining electric potential between glass and reference electrodes, using
11 commercial apparatus standardized against NIST1 primary standard pH buffers.
12
13 B. Apparatus and Reagents
14
15 1. pH meter – Commercial instrument with scale graduated
16
17 unit range to cover entire scale and have accuracy of ca 0.01 pH unit
and
18 repeatability of 0.005 pH unit. Other instruments have digital read-outs
with
19 similar capabilities. Operate meter in accordance with manufacturer's
20 instructions.
21 2. Standard buffer solutions – pH 4 buffer and pH 7 buffer.
22 3. Electrodes – Glass membrane indicator electrode and calomel reference
23 electrode (single or combination). Keep calomel electrodes filled with
24 saturated KCl solution because they may be damaged if allowed to dry out.
25 Maintain uniform temperature of ca 25ºC for electrodes, standard buffer
26 solutions, and samples. Soak new electrodes several hours in distilled or
27 deionized H2O before use. Store glass electrode in pH 4 buffer. Store
28 reference electrodes in their own electrolyte filling solution. Store combination
29 electrode in pH 4 buffer with a few drops of saturated KCl solution
added.
30 Store electrodes in manner consistent with manufacturer's recommendations
31 if they differ from above. Store electrodes so that junction and hole are
32 covered. Rinse electrodes with next solution to be measured. If sample
33 material is insufficient, rinse electrodes with distilled or deionized H2O. Lag in
34 meter response may indicate aging effects or fouling of electrodes, and
35 cleaning and rejuvenation of electrodes may be necessary. Clean electrodes
36 by placing in 0.1M NaOH solution 1 min and then transferring to 0.1 M HCl
37 solution 1 min. Repeat twice, ending with electrodes in acid solution.
Rinse
38 electrodes thoroughly with H2O before proceeding with standardization.
Oil
39 and grease from samples may coat electrodes; therefore, clean
electrodes
40 with ethyl ether and restandardize instrument frequently, usually after 3
41 determinations.
42 4. Balance –
43 5. High speed blender
44 6. No. 8 sieve
45
46 C. Standardization and operation of pH meter
47
48 Switch instrument on and let electronic components warm up and stabilize before
25
49 proceeding. Standardize specific instrument according to manufacturer's
50 instructions, using NIST SRM2 buffers. Equilibrate electrodes, buffers, and
51 samples at same temperature (ca 25ºC) before pH measurements. Set

26
 1 temperature compensator control of instrument at observed temperature. When
2 determining pH of either unknown sample or buffer, gently stir solution
before
3 testing.
4
5 D. Process pH determination
6
7 Obtain test portions of material for pH determination as follows:
8 For process test liquids, let temperature equilibrate to ca 25 °C, and determine
9 pH by immersing electrodes in liquid. Drain solid materials on No. 8 sieve
10 (stainless steel preferred) and blend to workable paste. Let temperature of
11 prepared paste equilibrate to ca 25 °C, and determine pH. Where
appropriate,
12 mix representative aliquots of liquid and solid materials at same liquid-to-
solid
13 ratio as original sample, and blend to workable paste. Let temperature of
14 prepared paste equilibrate to ca 25 °C, and determine pH. If pH meter is
15 equipped with temperature compensator, then it may be used in lieu
of
16 equilibrating samples to specified temperature, provided it is 15°C of 25°C
17 standard temperature.
18
19 E. Preparation of samples
20
21 1. For estimating degree of pH equilibrium or uniformity – Use for foods which
22 have not come to pH equilibrium, i.e., production line samples,
warehouse
23 samples. Drain contents of container 2 min on No. 8 ss sieve inclined at 17° -
24 20° angle. Record weights for liquid and solid portions and retain separately. If
25 liquid contains sufficient oil to cause electrode fouling, separate layers in
26 separator and retain aqueous layer. Determine pH of aqueous layer at
ca
27 25 °C. Remove drained solids from sieve, blend to uniform paste, adjust
28 temperature to ca 25 °C, and determine pH. Mix aliquots of solid and liquid
29 fractions in same ratio as found in original container, and blend to
uniform
30 consistency. Adjust temperature to ca 25 °C, and determine pH.
31
32 2. For confirming pH equilibrium – If product has been stored long enough
to
33 attain pH equilibrium, the determine pH on normal containers. Determine pH
34 on container mixture only, by opening container, inserting electrode(s),
and
35 measuring pH.
36
37 F. Determination
38
39 Adjust sample temperature to ca 25 °C, and set temperature compensator control
40 to observed temperature. With some expanded scale instruments, sample
41 temperature must be same as temperature of buffer solution used for
42 standardization.
49
50
51

26
43
44 Rinse and blot electrodes. Immerse electrodes in sample and read pH, letting
45 meter stabilize 1 min. Rinse and blot electrodes and repeat on fresh portion of
46 sample. Determine 2 pH values on each sample. Readings in close agreement
47 indicate that sample is homogenous. Report values to 2 decimal places, e.g.,
48 4.73.

49
50
51

27
1 ANNEX H
2
3 Determination of Total Soluble Solids
4
5
6 A. Apparatus
7

8 1. Balance – With capacity of ≤ 2 kg and sensitivity of 0.1 g

9 2. High speed blender
10 3. Hand refractometer – With scale reading of 0° - 35° Brix
11
12 B. Standardization of Refractometer
13
14 Adjust instrument to read n of 1.3330 of 0 % sucrose with H2O at 20ºC.
15
16 C. Preparation of sample
17
18 1. Mix representative aliquots of liquid and solid materials at same liquid-to-liquid
19 ratio as original sample, and blend to workable paste.
20 2. Accurately weigh ca 10 g prepared paste, dissolve in equal amount of H2O at
21 20ºC. Mix thoroughly.
22
23 D. Determination
24
25 1. Place sufficient amount of sample on the prism of the instrument, and
26 determine by direct reading in terms of ºBrix.
27 2. Calculation is simplified by multiplying Brix of solution by 2.
28
29
30
31
32
33
34
35
36
37
38
39
40
41
42
43
44
45
46
47
48
49
50
51

28
 1
2 ANNEX I
3
4 Enumeration of Standard Plate Count (SPC)/Aerobic Plate Count (APC)
5
6 Conventional Plate Count Method
7
8 I. Equipment and materials
9
10 1. Work area. The microbial density of air in working area, measured in
11 fallout pour plates taken during plating, should not exceed 15
12 colonies/plate during 15 min exposure.
13 2. Storage space
14 3. Petri dishes, glass or plastic (at least 15 x 90 mm)
15 4. Pipets with pipet aids
16 5. Dilution bottles, 6 oz (160 ml), borosilicate-resistant glass, with rubber
17 stoppers or plastic screw caps
18 6. Pipet and petri dish containers, adequate for protection
19 7. Circulating water bath, for tempering agar, thermostatically
controlled
20 to 45 ± 1°C
21 8. Incubator, 35 ± 1°C; milk, 32 ± 1°C
22 9. Colony counter, dark-field, Quebec, or equivalent, with suitable light
23 source and grid plate
24 10.Tally register
25 11.Dilution blanks, 90 ± 1 ml Butterfield's phosphate-buffered dilution
26 water
27 12.Plate count agar (standard methods)
28 13.Refrigerator
29 14.Freezer
30 15.Thermometers (mercury) appropriate range
31
32 II. Procedure for analysis of frozen, chilled, precooked, or prepared foods
33
34 1. Using separate sterile pipets, prepare decimal dilutions of 10 -2, 10-3, 10-
4
35 , and others as appropriate, of food homogenate by transferring 10 ml
36 of previous dilution to 90 ml of diluent. Avoid sampling foam.
37 2. Shake all dilutions 25 times in 30 cm (1 ft) arc within 7 s.
38 3. Pipet 1 ml of each dilution into separate, duplicate, appropriately
39 marked petri dishes.
40 4. Reshake dilution bottle 25 times in 30 cm arc within 7 s if it
stands
41 more than 3 min before it is pipetted into petri dish.
42 5. Add 12-15 ml plate count agar (cooled to 45 ± 1°C) to each
plate
43 within 15 min of original dilution.
44 6. Add agar for each series of samples. Add agar immediately to
petri
45 dishes when sample diluent contains hygroscopic materials, e.g., flour
46 and starch.
47 7. Pour agar and dilution water control plates for each series of samples.
48 8. Immediately mix sample dilutions and agar medium thoroughly and
49 uniformly by alternate rotation and back-and-forth motion of plates on
50 flat level surface.
51 9. Let agar solidify.
28
 1 10.Invert solidified petri dishes and incubate promptly for 48 ± 2 h at 35°C.
2 Do not stack plates when pouring agar or when agar is solidifying.
3
4 III. Guidelines for calculating and reporting APCs in uncommon cases
5
6 1. Normal plates (25-250). Select spreader-free plate(s). Count all colony
7 forming units (CFU), including those of pinpoint size, on selected
8 plate(s). Record dilution(s) used and total number of colonies counted.
9 2. Plates with more than 250 colonies. When number of CFU per
plate
10 exceeds 250, for all dilutions, record the counts as too numerous
to
11 count (TNTC) for all but the plate closest to 250, and count CFU
in
12 those portions of plate that are representative of colony distribution.
13 See ref. 2 for detailed guidelines. Mark calculated APC with EAPC to
14 denote that it was estimated from counts outside 25-250 per plate
15 range (see D-3).
16
17 3. Spreaders. Spreading colonies are usually of 3 distinct types: 1) a
18 chain of colonies, not too distinctly separated, that appears to be
19 caused by disintegration of a bacterial clump; 2) one that develops in
20 film of water between agar and bottom of dish; and 3) one that forms in
21 film of water at edge or on surface of agar. If plates prepared
from
22 sample have excessive spreader growth so that (a) area covered
by
23 spreaders, including total area of repressed growth, exceeds 50%
of
24 plate area, or (b) area of repressed growth exceeds 25% of plate area,
25 report plates as spreaders. When it is necessary to count plates
26 containing spreaders not eliminated by (a) or (b) above, count each of
27 the 3 distinct spreader types as one source. For the first type, if only
28 one chain exists, count it as a single colony. If one or more
chains
29 appear to originate from separate sources, count each source as one
30 colony. Do not count each individual growth in such chains as a
31 separate colony. Types 2 and 3 usually result in distinct colonies and
32 are counted as such. Combine the spreader count and the colony
33 count to compute the APC.
34
35 4. Plates with no CFU. When plates from all dilutions have no colonies,
36 report APC as less than 1 times the corresponding lowest dilution used.
37 Mark calculated APC with asterisk to denote that it was estimated from
38 counts outside the 25-250 per plate range. When plate(s) from a
39 sample are known to be contaminated or otherwise unsatisfactory,
40 record the result(s) as laboratory accident (LA).
41
42 IV. Computing and recording counts
43
44 To avoid creating a fictitious impression of precision and accuracy when
45 computing APC, report only the first two significant digits. Round off to
two
46 significant figures only at the time of conversion to SPC. For milk
samples,
29
47 when plates for all dilutions have no colonies, report APC as less than
25
48 colonies estimated count. Round by raising the second digit to the next
49 highest number when the third digit is 6, 7, 8, or 9 and use zeros for
each
50 successive digit toward the right from the second digit. Round down when the

30
 1 third digit is 1, 2, 3, or 4. When the third digit is 5, round up when the second
2 digit is odd and round down when the second digit is even.
3
4 1. Plates with 25-250 CFU.

5
6
7 a. Calculate the APC as follows:

8
9 where:
10 N = Number of colonies per ml or g of product
11 ∑ C = Sum of all colonies on all plates counted
12 n1 = Number of plates in first dilution counted
13 n2 = Number of plates in second dilution counted
14 d = Dilution from which the first counts were obtained
15
16 b. When counts of duplicate plates fall within and without the 25-
17 250 colony range, use only those counts that fall within this
18 range.
19
20 2. All plates with fewer than 25 CFU. When plates from both dilutions yield
21 fewer than 25 CFU each, record actual plate count but record the count as
22 less than 25 × 1/d when d is the dilution factor for the dilution from which
23 the first counts were obtained.
24 3. All plates with more than 250 CFU. When plates from both 2 dilutions
25 yield more than 250 CFU each (but fewer than 100/cm 2), estimate the
26 aerobic counts from the plates (EAPC) nearest 250 and multiply by
the
27 dilution.
28
29 4. All plates with spreaders and/or laboratory accident. Report
respectively
30 as Spreader (SPR), or Laboratory Accident (LA).
31
32 5. All plates with more than an average of 100 CFU per sq cm. Estimate the
33 APC as greater than 100 times the highest dilution plated, times the area
34 of the plate. The examples below have an average count of 110 per sq cm.
35
36 Reference: USFDA Bacteriological Analytical Manual, Edition 8, Revision A,
1998.
37 Chapter 3.

38
39
40
41
42
43
44
45
46
47
31
48

32
 1 ANNEX J
2
3 ENUMERATION OF COLIFORM
4
5 I. Conventional Method for coliforms, fecal coliforms and E. coli
6
7 A. Equipment and materials
8
9 1. Covered water bath, with circulating system to maintain temperature of
10 45.5 ± 0.2°C.
11 2. Immersion-type thermometer, 1-55°C, about 55 cm long, with 0.1°C
12 subdivisions.
13 3. Incubator, 35 ± 1.0°C
14 4. Balance with capacity of >2 kg and sensitivity of 0.1 g
15 5. Blender and blender jar
16 6. Sterile graduated pipets, 1.0 and 10.0 mL
17 7. Sterile utensils for sample handling
18 8. Dilution bottles made of borosilicate glass, with polyethylene screw
19 caps equipped with Teflon liners. Commercially prepared dilution
20 bottles containing sterile Butterfield's phosphate buffer can also be
21 used.
22 9. Quebec colony counter, or equivalent, with magnifying lens
23 10.Longwave UV light [~365 nm], not to exceed 6 W.
24 11.pH meter
25
26 B. Media and Reagents
27
28 1. Brilliant green lactose bile (BGLB) broth, 2%
29 2. Lauryl tryptose (LST) broth
30 3. EC broth
31 4. Levine's eosin-methylene blue (L-EMB) agar
32 5. Tryptone (tryptophane) broth
33 6. MR-VP broth
34 7. Koser's citrate broth
35 8. Plate count agar (PCA) (standard methods)
36 9. Butterfield's phosphate-buffered water or equivalent diluent (except for
37 shellfish)
38 10. Kovacs' reagent
39 11. Voges-Proskauer (VP) reagents
40 12. Gram stain reagents
41 13. Methyl red indicator
42 14. Violet red bile agar (VRBA)
43 15. VRBA-MUG agar
44 16. EC-MUG medium
45 17. Lauryl tryptose MUG (LST-MUG) broth
46 18. Peptone Diluent, 0.1%
47
48 C. MPN - Presumptive test for coliforms, fecal coliforms and E. coli
49
50 1. Weigh 50 g food into sterile high-speed blender jar.

33
 1 2. Add 450 mL of Butterfield's phosphate-buffered water and blend for 2
2 min. If <50 g of sample are available, weigh portion that is equivalent to
3 half of the sample and add sufficient volume of sterile diluent to make a
4 1:10 dilution.
5 3. Prepare decimal dilutions with sterile Butterfield's phosphate diluent.
6 Number of dilutions to be prepared depends on anticipated coliform
7 density.
8 4. Shake all suspensions 25 times in 30 cm arc or vortex mix for 7 s. Do
9 not use pipets to deliver <10% of their total volume.
10 5. Transfer 1 mL portions to 3 LST tubes for each dilution for at least 3
11 consecutive dilutions. Hold pipet at angle so that its lower edge rests
12 against the tube.
13 6. Let pipet drain 2-3 s. Not more than 15 min should elapse from time the
14 sample is blended until all dilutions are inoculated in appropriate media.
15
16
17
18 D. MPN - Confirmed test for coliforms
19
20 1. From each gassing LST tube, transfer a loopful of suspension to a tube
21 of BGLB broth, avoiding pellicle if present. Incubate BGLB tubes at
22 35°C and examine for gas production at 48 ± 2 h.
23 2. Calculate most probable number (MPN) of coliforms based on
24 proportion of confirmed gassing LST tubes for 3 consecutive dilutions.
25
26 E. MPN - Confirmed test for fecal coliforms and E. coli
27
28 1. From each gassing LST tube from the Presumptive test, transfer a
29 loopful of each suspension to a tube of EC broth.
30 2. Incubate EC tubes 24 ± 2 h at 45.5 °C and examine for gas production.
31 If negative, reincubate and examine again at 48 ± 2 h.
32 3. Use results of this test to calculate fecal coliform MPN. To continue
33 with E. coli analysis, proceed to Section F below.
34
35 NOTE: Fecal coliform analyses are done at 45.5± 0.2°C for all foods,
36 except for water testing and in shellfish and shellfish harvest water
37 analysis, which uses an incubation temperature of 44.5± 0.2°C.
38
39 F. MPN - Completed test for E. coli
40
41 1. To perform the Completed test for E. coli, gently agitate each gassing
42 EC tube and streak for isolation, a loopful to a L-EMB agar plate and
43 incubate for 18-24 h at 35°C.
44 2. Examine plates for suspicious E. coli colonies, i.e., dark centered and
45 flat, with or without metallic sheen. Transfer up to 5 suspicious colonies
46 from each L-EMB plate to PCA slants incubate for 18-24 h at 35°C and
47 use for further testing.
48
49 NOTE: Identification of any 1 of the 5 colonies as E. coli is sufficient to
50 regard that EC tube as positive; hence, not all 5 isolates may
51 need to be tested.

34
 1
2 3. Perform Gram stain. All cultures appearing as Gram-negative, short
3 rods should be tested for the IMViC reactions below and also re-
4 inoculated back into LST to confirm gas production.
5 4. Indole production. Inoculate tube of tryptone broth and incubate 24 ± 2
6 h at 35°C. Test for indole by adding 0.2-0.3 mL of Kovacs' reagent.
7 Appearance of distinct red color in upper layer is positive test.
8 5. Voges-Proskauer (VP)-reactive compounds. Inoculate tube of MR-VP
9 broth and incubate 48 ± 2 h at 35°C. Transfer 1 mL to 13 x 100 mm
10 tube. Add 0.6 mL α-naphthol solution and 0.2 mL 40% KOH, and shake.
11 Add a few crystals of creatine. Shake and let stand 2 h. Test is positive
12 if eosin pink color develops.
13 6. Methyl red-reactive compounds. After VP test, incubate MR-VP tube
14 additional 48 ± 2 h at 35°C. Add 5 drops of methyl red solution to each
15 tube. Distinct red color is positive test. Yellow is negative reaction.
16 7. Citrate. Lightly inoculate tube of Koser's citrate broth; avoid detectable
17 turbidity. Incubate for 96 h at 35°C. Development of distinct turbidity is
18 positive reaction.
19 8. Gas from lactose. Inoculate a tube of LST and incubate 48 ± 2 h at
20 35°C. Gas production (displacement of medium from inner vial) or
21 effervescence after gentle agitation is positive reaction.
22
23 Interpretation: All cultures that (a) ferment lactose with gas production within
24 48 h at 35°C, (b) appear as Gram-negative nonsporeforming rods and (c) give
25 IMViC patterns of ++-- (biotype 1) or -+-- (biotype 2) are considered to be E.
26 coli. Calculate MPN of E. coli based on proportion of EC tubes in 3 successive
27 dilutions that contain E. coli.
28
29 NOTE: Alternatively, instead of performing the IMViC test, use API20E or the
30 automated VITEK biochemical assay to identify the organism as E. coli.
31 Use growth from the PCA slants and perform these assays as
32 described by the manufacturer.
33
34 G. Solid medium method – Coliforms
35
36 1. Prepare violet red bile agar (VRBA) according to manufacturer's
37 instructions.
38 2. Cool to 48°C before use.
39 3. Prepare, homogenize, and decimally dilute sample as described in
40 section I. C above so that isolated colonies will be obtained when
41 plated.
42 4. Transfer two 1 mL aliquots of each dilution to petri dishes, and use
43 either of the following two pour plating methods, depending on whether
44 injured or stressed cells are suspected to be present
45 5. Pour 10 mL VRBA tempered to 48°C into plates, swirl plates to mix,
46 and let solidify.To prevent surface growth and spreading of colonies,
47 overlay with 5 mL VRBA, and let solidify.
48 6. If resuscitation is necessary, pour a basal layer of 8-10 mL of tryptic
49 soy agar tempered to 48°C.
50 7. Swirl plates to mix, and incubate at room temperature for 2 ± 0.5 h.
51 Then overlay with 8-10 mL of melted, cooled VRBA and let solidify.

35
 1 8. Invert solidified plates and incubate 18-24 h at 35°C.
2 9. Examine plates under magnifying lens and with illumination.
3 10.Count purple-red colonies that are 0.5 mm or larger in diameter and
4 surrounded by zone of precipitated bile acids.
5 11.Plates should have 25-250 colonies. To confirm that the colonies are
6 coliforms, pick at least 10 representative colonies and transfer each to
7 a tube of BGLB broth.
8 12.Incubate tubes at 35°C. Examine at 24 and 48 h for gas production.
9
10 NOTE: If gas-positive BGLB tube shows a pellicle, perform Gram stain to ensure that
11 gas production was not due to Gram-positive, lactose-fermenting bacilli.
12
13 13.Determine the number of coliforms per gram by multiplying the number
14 of suspect colonies by percent confirmed in BGLB by dilution factor.
15
16 Reference: Bacteriological Analytical Manual, Edition 8, Revision A, 1998. Chapter 4.
17
18

19
20
21
22
23
24
25
26
27
28
29
30
31
32
33
34
35
36
37
38
39
40
41
42
43
44
45
46

36
 1 ANNEX K

2 Enumeration of Yeast and Mold

3
4 Enumeration of Yeasts and Molds in Food--Dilution Plating Technique
5 A. Equipment and materials
6
7 1. Basic equipment for preparation of sample homogenate
8 2. Equipment for plating samples
9 3. Incubator, 25°C
10 4. Arnold steam chest
11 5. pH meter
12 6. Water bath, 45 ± 1° C
13
14 B. Media and reagents
15 Media
16 1. Dichloran rose bengal chloramphenicol (DRBC) agar
17 2. Dichloran 18% glycerol (DG18) agar
18 3. Plate count agar (PCA), standard methods; add 100 mg
19 chloramphenicol/liter when this medium is used for yeast and mold
20 enumeration. This medium is not efficient when "spreader" molds are
21 present.
22 4. Malt agar (MA)
23 5. Malt extract agar (Yeasts and Molds) (MEAYM)
24 6. Potato dextrose agar (PDA), dehydrated; commercially available.
25 Antibiotic solutions
26 1. Prepare stock solution by dissolving 0.1 g chloramphenicol in 40 ml
27 distilled water; add this solution to 960 ml medium mixture before
28 autoclaving.
29 2. When both chloramphenicol and chlortetracycline are used, add 20
30 ml of the above chloramphenicol stock solution to 970 ml medium
31 before autoclaving.
32 3. Then, prepare chlortetracycline stock solution by dissolving 0.5 g
33 antibiotic in 100 ml distilled water and filter sterilize.
34 4. Use 10 ml of this solution for each 990 ml of autoclaved and
35 tempered medium.
36 5. Refrigerate in the dark and re-use remaining stock solutions for up to
37 a month.
38 6. Stock solutions should be brought to room temperature before
39 adding to tempered medium.

37
 1 C. Procedures
2 Sample preparation
3 1. Analyze 25-50 g from each subsample; generally, larger sample sizes
4 increase reproducibility and lower variance compared with small samples.
5 Test individual subsamples or composite according to respective Compliance
6 Program for the food under analysis.
7 2. Add appropriate amount of 0.1% peptone water to the weighed sample to
8 achieve 10-1 dilution, then homogenize in a stomacher for 2 min.
9 3. Make appropriate 1:10 (1+9) dilutions in 0.1% peptone water. Dilutions of
10 10-6 should suffice.
11
12 Plating and incubation of sample
13 Spread-plate method.
14 1. Aseptically pipet 0.1 ml of each dilution on pre- poured, solidified
15 DRBC agar plates and spread inoculum with a sterile, bent glass rod.
16 2. Plate each dilution in triplicate.
17 Pour-plate method.
18 1. Use sterile cotton-plugged pipet to place 1.0 ml portions of sample dilution
19 into prelabeled 15 x 100 mm Petri plates (plastic or glass), and
20 immediately add 20-25 ml tempered DG18 agar
21 2. Mix contents by gently swirling plates clockwise, then counterclockwise,
22 taking care to avoid spillage on dish lid.
23 3. After adding sample dilution, add agar within 1-2 min; otherwise, dilution
24 may begin to adhere to dish bottom (especially if sample is high in starch
25 content and dishes are plastic) and may not mix uniformly. Plate each
26 dilution in triplicate.
27 From preparation of first sample dilution to pouring or surface-plating of final
28 plate, no more than 20 min (preferably 10 min) should elapse. Note: Spread
29 plating of diluted sample is considered better than the pour plate method.
30 When the pour plate technique is used, fungal colonies on the surface grow
31 faster and often obscure those underneath the surface, resulting in less
32 accurate enumeration. Surface plating gives a more uniform growth and
33 makes colony isolation easier. DRBC agar should be used for spread plates
34 only.
35 4. Incubate plates in the dark at 25°C. Do not stack plates higher than 3 and
36 do not invert.
37 Note: Let plates remain undisturbed until counting.
38 Counting of plates
39 1. Count plates after 5 days of incubation. If there is no growth at 5 days, re-
40 incubate for another 48 h. Do not count colonies before the end of the
41 incubation period because handling of plates could result in secondary
42 growth from dislodged spores, making final counts invalid.
43 2. Count plates containing 10-150 colonies. If mainly yeasts are present,
44 plates with 150 colonies are usually countable. However, if substantial

38
 1 amounts of mold are present, depending on the type of mold, the upper
2 countable limit may have to be lowered at the discretion of the analyst.
3 3. Report results in colony forming units (CFU)/g or CFU/ml based on
4 average count of triplicate set.
5 4. Round off counts to two significant figures. If third digit is 6 or above, round
6 off to digit above (e.g., 456 = 460); if 4 or below, round off to digit below
7 (e.g., 454 = 450). If third digit is 5, round off to digit below if first 2 digits are
8 an even number (e.g., 445 = 440); round off to digit above if first 2 digits
9 are an odd number (e.g., 455 = 460). When plates from all dilutions have
10 no colonies, report mold and yeast counts (MYC) as less than 1 times the
11 lowest dilution used.
12 Isolate individual colonies on PDA or MA, if further analysis and species
13 identification is necessary.
14 Reference: Bacteriological Analytical Manual, Edition 8, Revision A, 1998. Chapter
15 18.
16

17
18
19
20
21
22
23
24
25
26
27
28
29
30
31
32
33
34
35
36
37
38
39
40
41
42
43
44
45
46
47
48

39
 1 ANNEX L

2 Determination of % Fill of the Container

3
4
5 1. Apparatus and utensils:
6
7 Weighing scale - digital, 500 g capacity; 0.1 g sensitivity
8 Headspace gauge
9
10
11 2. Procedure:
12
13 a. Weigh the sample unit on its original sample packed container. This is the
14 gross weight.
15
16 b. Open the container and measure the distance from the container top to the
17 food using the headspace gauge. This is usually done at the center but if the
18 food surface is uneven, then make several measurements at different points
19 and average them.
20
21 c. Pour out the food into a container. Wash, dry and weigh the container
22
23 d. Fill the container with water to within 5 mm of the top (using the head space
24 gauge). Weigh the container and water.
25
26 e. Draw off water from the container until the water is at the same level
as
27 measured for the food. Again weigh the container and water. (Note that the
28 water temperature should be the same during both weighings)
29
30
31 2. Calculate the % Fill of the Container
32
33 % Fill of the container = W2 – T
34 W1 – T X 100
35
36 Where:

37 T = tare weight of the container

38 W1 = Container plus water, first weight
39 W 2 = Container plus water, second weight
40
41 Reference: FAO Manuals of Food Quality Control 14 / 8 page 184)
42
43
44
45
46

40
 1 Food Standards Formulating Body
2 DEVELOPMENT OF STANDARDS FOR BANANA KETCHUP
3
4
5 FDA Committee on Philippine National Standards for Food Products
6
7
8 Implementing Agency: Industrial Technology Development Institute, DOST
9
10 Ms. Teresita S. Palomares Superv. Science Research Specialist (Project Leader)
11 Ms. Julieta V. Alejo Senior Science Research Specialist
12 Mr. Garry A. Diopol Science Research Specialist I
13 Mr. Christian U. Cortado Science Research Analyst
14 Ms. Carmelita A. Umali Science Research Analyst
15 Ms. Monica R. Manalo Science Research Analyst
16 Ms. Una Grace M. Dollete Science Research Assistant
17
18 Cooperating Agency:
19 DOST NCR Regional Office Engr. Rogelio B. Prospero
20
21 Food Standards Technical Committee (FSTC) Sectoral Representatives
22
23 Academe:
24 Prof. Teresita P. Acevedo University of the Philippines
25
26 Food Regulatory/Standard Agencies:
27 Ms. Charina May T. Tandas Food and Drug Administration, DOH
28 Engr.. Myra Magabilin Bureau of Product Standards, DTI
29 Mr. Mark Matubang Bureau of Agriculture and Fisheries
30 Product Standards, DA
31
32 Testing/Research Laboratories:
33 Ms. Edna M. guiang Bureau of Plant Industry, DA
34 Mr. Marlon Aguinaldo Standards and Testing Division, ITDI, DOST
35 Ms. Sonia Jalandoon
36
37 Food Industry/Professional/Consumer Associations:
38 Ms. Valentine Apolinario Integrated Food Manufacturers’ Assn. of
39 the Philippines for Productivity
40 Mr. Benjamin Quitasol Phil. Food Processors and Exporters
41 Organization, Inc.
42 Ms. Ma. Elena Fernandez Phil. Assn. of Food Technologists, Inc.
43 Ms. Benilda Moises
44 Ms. Irma Biboso Nationwide Assn. of Consumers, Inc.
45
46 Food Industry
47 Ms. Ellen Lagasca NutriAsia, Incorporated.
48 Ms. Aurelia Oclinaria Ketchup Pinoy, Inc
49 Ms. Sheryl Sanchez Del Monte Philippines. Inc.
50

41