PHILIPPINE NATIONAL PNS/BFAD 09:2007

STANDARD ICS 67.160.20

Mango beverage products – Specification

BUREAU OF PRODUCT STANDARDS

PHILIPPINE NATIONAL STANDARD PNS/BFAD 09:2007

Contents Page

1 Scope ………………………………………………………………………. 1
2 Definition of terms .………………………………………………………… 1
3 Description of products……………………………………………………… 3
4 Essential composition and quality factors ………………………….………. 4
5 Food additives ………………………………………………………………. 6
6 Contaminants ……………………………………………………………….. 6
7 Hygiene ……………………………………………………………………… 8
8 Weight and measures………………………………………………………… 8
9 Labelling …………………………………………………………………….. 8
10 Method of analysis and sampling ………………………………………….. 9

Table 1 Food additives for fruit juices …………………………………………… 7

Annexes
1 Determination of total soluble solids ………………………………………... 11
2 Determination of alcohol in fruit products ……..…………………………… 12
3 Microbiological examinations of mango beverage products .……………… 13

Foreword

This project is a continuation of the development of ethnic food products composed of the
Technical Working Group (TWG) of different agencies and industry groups namely the
Industrial Technology Development Institute (ITDI) of the Science and Technology
(DOST), Bureau of Food & Drugs (BFAD) of the Department of Health (DOH), Bureau
of Agriculture and Fisheries Product Standards (BAFPS), Bureau of Product Standards
(BPS), Bureau of Export and Trade Promotions (BETP) and Food Products Division of the
Department of Trade and Industry (DTI), Philippine Chamber of Food Manufacturers
Incorporated (PCFMI) and Integrated Food Manufacturers Association of the Philippines
(INFOMAPP).

The Philippine Council for Industry and Energy Research (PCIERD) of the DOST is the
financing agency while the Philippine Food Processors and Exporters Organization, Inc.
(PHILIFOODEX) signifies as the collaborating agency and the Department of Food
Science and Nutrition (FSN) of the College of Home Economics, University of the
Philippines as the implementing agency.

The TWG main task is to draft standards and codes of practice for identified ethnic food
products which will be later adopted as national standards after a series of reviews and
public consultation in coordination with the Bureau of Food and Drugs.

To gather more inputs from the big players of these mango beverage products the public
consultation was held in Cebu City of the Center for Health Development – Central
Visayas. From the public consultation, concerns of food processors were raised and
clarified as to the standards of the product.

In the development of this standard, Codex General Standard for Fruit Juices and Nectars,
Codex Stan 247-2005 was considered.
PHILIPPINE NATIONAL STANDARD PNS/BFAD 09:2007
Mango beverage products – Specification

1 Scope

This standard shall apply to mango beverages including ready-to-drink (RTD),

concentrated juices in powder and liquid forms, sweetened and unsweetened juices and
purees made from sound and mature mango (Mangifera indica L.) preserved exclusively
by physical means. Preservation by physical means does not include ionizing radiation.

2 Definition of terms

For the purpose of this standard, the following terms shall mean:

2.1
acid food
it is any food that has a natural pH of 4.6 or below

2.2
acidified low-acid food
it is any food that has been treated so as to attain an equilibrium pH of 4.6 or lower after
processing

2.3
brix
it is the concentration of sugar in syrup corresponding approximately to concentration of
solutes expressed in percentage as measured with a refractometer or hydrometer and
expressed in °Brix units

2.4
container
it is any form of packaging material, which completely or partially encloses the food
(including wrappers). A container may enclose the food as a single item or several units or
types of prepackaged food when such is presented for sale to the consumer

2.5
current Good Manufacturing Practices (cGMP)
it is a quality assurance system aimed at ensuring that products are consistently
manufactured, packed or repacked or held to a quality appropriate for the intended use. It
is thus concerned with both manufacturing and quality control procedures

2.6
hermetically sealed container
it is container which is airtight sealed to protect the contents against the entry of
microorganisms during and after heat processing
 PNS/BFAD 09:2007

2.7
food
it is any substance, whether processed, semi-processed or raw, which is intended for
human consumption, and includes drink, chewing gum and any substance which has been
used in the manufacture, preparation or treatment of “food” but does not include cosmetics
or tobacco or substances used only as drugs

2.8
food additives
it is any substance the intended use of which results or may reasonably be expected to
result, or indirectly, in its becoming a component or otherwise affecting the characteristics
of any food (including any substance intended for use in producing, manufacturing,
packing, processing, preparing, treating, packaging, transporting, or holding of food; and
including any source of radiation intended for any such use), if such substance is generally
recognized, among experts qualified by scientific training and experience to evaluate its
safety, as having been adequately shown through scientific procedures to be safe under the
conditions of the intended use

2.9
food standard
it is a regulatory guideline that defines the identity of a given food product (i.e. its name
and the ingredients used for its preparation) and specifies the minimum quality factors
and, when necessary, the required fill of the container. It may also include specific
labeling requirements other than or in addition to the labeling requirements generally
applicable to all prepackaged foods

2.10
ingredient
it is any substance including food additive, used as a component in the manufacture or
preparation of a food and present in the final product in its original or modified form

2.11
label
it includes any tag, brand, mark, pictorial, or other descriptive script, written, printed,
marked, embossed or impressed on, or attached to the container

2.12
labelling
it is any written, printed or graphic matter (1) upon any article or any of its container or
wrappers and/or (2) accompanying the packaged food

2.13
lot
it is food produced during a period of time and under more or less the same manufacturing
condition indicated by a specific code

2.14
mango syrup
it is liquid resulting from the dehydration process of mango using sugar as the osmotic
agent. It may contain other food additives

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2.15
packaging
it is the process of packing that is part of the production cycle applied to a bulk product to
obtain the finished product. Any material, including painted material, employed in the
packaging of a product including any outer packaging used for transportation of shipment.
Packaging materials are referred to as primary or secondary according to whether or not
they are intended to be in direct contact with the product

2.16
pH
it is the intensity or degree of acidity of a food material

2.17
processing aids
are additives that are used in the processing of food to achieve a specified technological
purpose and which may or may not result in the presence of residues or derivatives in the
final product

2.18
potable water
it is water fit for human consumption and potability determined by health authorities cited
in Philippine National Standards for drinking water (PNS 991:1993 Agricultural and Other
Food Products – Bottled Drinking Water Specifications)

2.19
refractometer
it is the instrument used to measure the percent soluble solids of sugars referred to as
degree Brix (°Bx); concentration of sugars expressed in terms of number of grains of
sucrose per 100 g of liquid

2.20
sweetening agent
it includes one or more of the sugars, honey, high intensity sweeteners and artificial
sweeteners

3 Description of products

3.1 Product definition

3.1.1 Mango beverage products are prepared from the flesh or any edible part of sound
and mature mango (Mangifera indica Linn.) including ready-to-drink (RTD) and
concentrated juices in liquid and powdered forms; sweetened and unsweetened juices and
purees with or without the addition of food additives packed in any suitable sealed
containers.

3.1.2 Puree – Mango puree for use in the manufacture of mango nectar, juice, juice
drink, flavored drink and powdered drink, is the unfermented product obtained by suitable
processes e.g. by sieving, grinding, milling the edible part of the whole or peeled fruit. The
inherent aromatic substances and volatile flavor components of the puree may be restored
by any suitable physical means and all of which must be recovered from the same kind of

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mango. Pulp and mango bits may also be added. The puree shall have a pH of 3.0 - 4.40,
titrable acidity (as % citric acid) of 0.20 - 0.60 and total soluble solids of 13.0° Brix -
18.0 °Brix.

Sweetened mango puree shall have a titrable acidity (as % citric acid) of not less than 0.50
and total soluble solids of not less than 36.0˚Bx.

3.1.3 Nectar – The unfermented product obtained by adding water with or without the
addition of sweetening agent or agents to greater than or equal to 25 % mango puree.
Aromatic substances, volatile flavor components, pulp and bits all of which must be
recovered from the same kind of mango and obtained by suitable physical means may be
added.

3.1.4 Juice – The unfermented liquid obtained from the edible part of sound,
appropriately mature and fresh fruit. The juice may be cloudy or clear and may have
restored aromatic substances and volatile flavor components, all of which must be
obtained by suitable physical means, and all of which must be recovered from the same
kind of mango. Pulp and mango bits may also be added.

3.1.5 Juice drink – A ready-to-drink beverage prepared by mixing water and

sweetening agent or agents to not less than 5 % mango puree.

3.1.6 Flavored juice drink – A ready-to-drink beverage prepared by mixing water and
sweetening agent or agents to not less than 1 % mango puree. Flavors that are nature
identical or artificial and other permitted food additives may be added.

3.1.7 Powdered juice/drink – A mixture of mango powder and dry or almost dry
ingredients (may contain flavors, sweetening agent or agents, citric acid and/or malic acid
and other food additives) that are readily soluble in water. Ex. Powdered Mango Juice,
Powdered Mango Juice Drink.

3.2 Process definition

The products shall be packed in any suitable sealed containers and shall have received a
heat treatment sufficient to ensure quality and shelf life stability at ambient conditions.

3.3 Product forms

Product form must meet the required fill-in weight and may include liquid, semi-liquid,
puree and powdered forms of beverage.

4 Essential composition and quality factors

4.1 Raw materials

4.1.1 Basic ingredients

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4.1.1.1 Mango

Fruit to be used shall be fresh, sound, clean and mature from any cultivated variety or type
suitable conforming to the characteristics of the fruits of Mangifera indica L.

4.1.1.2 Potable water

Water fit for human consumption.

4.1.1.3 Sweetening agent

One or more of the sugars, honey, high intensity sweeteners or artificial sweeteners.

4.1.1.4 Other food ingredients

Other food grade ingredients may be added.

4.2 Quality criteria

4.2.1 General requirements

The mango beverage product shall have the characteristic color, aroma and flavor of the
variety of mango from which it is made and should be free from objectionable sensory
characteristics.

4.2.1.1 Minimum content of fruit ingredient

The minimum content of mango puree ingredient shall be 100% m/m for puree, greater
than or equal to 25% m/m for nectar and not less than 5% for juice drink and not less than
1 % for flavored juice drink.

4.2.1.2 Soluble solids

The soluble solids content of the product shall be not more than 20% m/m, as determined
by refractometer at 20 °C, uncorrected for acidity and read as °Brix on the International
Sucrose Scales.

4.2.1.3 Ethanol content

The ethanol content shall not exceed 3g/kg.

4.2.1.4 Sensory properties

The product shall have the characteristic color, aroma and flavor of mango, taking into
consideration the addition of honey as sweetening agent.

4.2.1.5 Microbiological limits

1. Standard plate count: 1,000 cfu/ml, maximum

2. Yeast and mold count: 50 cfu/ml, maximum

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3. Coliform count: 10 cfu/ml, maximum

4. Escherichia coli: Negative

4.2.2 Types of defects

4.2.2.1 Foreign matter

The presence in the sample unit of any matter, which has not been derived from mango,
does not pose a threat to human health and is readily recognized without magnification or
is present at a level determined by magnification method or any equivalent methods that
indicates non-compliance with good manufacturing practices and sanitation practices.

4.2.2.2 Odor/flavor/color

A sample unit affected by objectionable odors or flavors indicative of decomposition and

unacceptable discoloration due to product deterioration.

4.2.3 Classification of “defectives”

A container that has any of the type of defects set in 4.2.2 shall be considered “defective”.

4.2.4 Lot acceptance

A lot will be considered as meeting the applicable quality requirements when the number
of “defectives”, as defined in 4.2.3, does not exceed the acceptance number of the
appropriate sampling plan.

5 Food additives

Food additives when used shall be in accordance with the regulations established by the
Bureau of Food and Drugs (BFAD) (Bureau Circular No. 016 s.2006. Updated List of
Food Additives), the Codex Alimentarius Commission and/or authority for these products.

The following food additives listed in, but not limited to, Table 1, may be used for the
manufacture of mango beverage products.

6 Contaminants

6.1 Pesticide residues

Amount of residue shall comply with those maximum residue limits for pesticides
established by the Codex Alimentarius Commission and/or authority for these products.

6.2 Heavy metal contaminants

The mango beverage products covered by the provisions of this standard shall comply
with those maximum residue levels for heavy metal contaminants established by the
Codex Alimentarius Commission and/or authority for these products.

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Table 1 – Food additives for fruit juices*. (BFAD B.C. No. 016 s.2006. Updated List of Food Additives)

Function Food additive Function Food additive

A. Acidity 1. Citric acid F. Processing aids a. Antifoaming agent -
regulator 2. Malic acid Polydimethylsiloxane
3. Calcium carbonate b. Clarifying agents/Filtration
B. Anticaking 1. Calcium aluminum aids/Flocculating agents -
agent silicate (Synthetic) Adsorbent clays, Adsorbent
2. Microcrystalline cellulose resins, Activated carbon(only
3. Aluminum silicate from plants),Bentonite,
4. Carnauba wax Cellulose, Chitosan, Colloidal
C. Antioxidant 1. Ascorbic acid silica, Diatomaceous earth,
2. Calcium ascorbate Gelatin (from skin collagen),
3. Erythorbic acid Ion exchange resins (cation
4. Potassium ascorbate and anion), Kaolin, Perlite,
5. Sodium ascorbate Polyvinylpolypyrrolidone,
6. Sodium erythorbate Rice hulls, Silicasol, Tannin
D. Colour 1. Carotenoids c. Enzyme preparations –
2. Chlorophylls, Copper Pectinases (for breakdown of
complexes pectin), Proteinases (for
3. Curcumin breakdown of proteins),
4. Riboflavin Amylases (for breakdown of
5. Sunset yellow starch), Cellulases (limited use
6. Tartrazine to facilitate disruption of cell
walls)
d. Packing gas – nitrogen, carbon
dioxide
E. Preservative 1. Benzoates G. Stabilizer/ 1. Calcium chloride
2. Hydroxybenzoates Thickener 2. Carob bean gum
3. Sorbates 3. Carrageenan
4. Sulphites 4. Gellan gum
5. Carbon dioxide 5. Guar gum
6. Phosphates 6. Gum arabic
7. Karaya gum
8. Lactic and fatty acid esters of
Glycerol
9. Pectins
10. Potassium alginate
11. Sodium alginate
12.Tara gum
13. Tragacanth gum
14. Xanthan gum
15. Agar
16. Konjac flour
17. Sodium
Carboxymethylcellulose
H. Sweetener 1. Acesulfame potassium
2. Aspartame
3. Saccharin
4. Sucralose
* Based on the Food Category System: 14.1.2.1 canned or bottled (pasteurized) fruit juice, 14.1.2.3
Concentrates (liquid or solid) for fruit juice, 14.1.3.1 Canned or bottled (pasteurized) fruit nectar and
14.1.3.3 Concentrates (liquid or solid) for fruit nectar.

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7 Hygiene

7.1 It is recommended that the product covered by the provisions of this standard be
prepared and handled in accordance with the appropriate sections of the Recommended
International Code of Practice – General Principles of Food Hygiene (CAC/RCP 1 – 1969,
Rev. 4-2003) and/or the BFAD A.O. No. 153 s. 2004 - Guidelines, Current Good
Manufacturing Practices in Manufacturing, Packing, Repacking or Holding Food and
processed according to the Recommended Code of Practice for the Processing and
Handling of Mango Beverage Products (PNS/BFAD 102007).

7.2 When tested by appropriate methods of sampling and examination, the product:

7.2.1 Shall be free from filth that may pose a hazard to health,

7.2.2 Shall be free from parasites which may represent a hazard to health,

7.2.3 Shall not contain any substance originating from microorganisms in amounts which
may represent a hazard to health,

7.2.4 Shall be free from microorganisms capable of development under normal

conditions of storage, and

7.2.5 Shall be free from container integrity defects which may compromise the hermetic
seal.

8 Weight and measures

8.1 Fill of container

8.1.1 Minimum fill

The mango beverage product shall occupy not less than 90 % of the water capacity of the
container. The water capacity of the container is the volume of distilled water at 20 °C,
which the sealed container will hold when completely filled. A container that fails to meet
the requirement for minimum fill (90 % container capacity) shall be considered “slack
filled”.

8.1.2 Lot acceptance

A lot will be considered as meeting the requirement of 8.1.1 when the number of “slack
filled” containers does not exceed the acceptance number of the appropriate sampling
plan.

9 Labelling

9.1 Each container shall be labeled and marked with the following information in
accordance with current BFAD’s Labeling Regulation:

9.1.1 The name of the product shall be “[Mango + Type of beverage product]” (ex.
Mango puree, Mango puree powder).

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9.1.2 Products using artificial sweetener/s shall have statement/s referring to its low
and/or reduced caloric value and the possibility of hypersensitivity to some of its
components.

9.1.3 The complete list of ingredients and food additives used in the preparation of the
product in descending order of proportion.

9.1.4 The net quantity of content by weight in the metric system. Other systems of
measurement required by importing countries shall appear in parenthesis after the metric
system unit.

9.1.5 The name and address of the manufacturer, packer and/or distributor of the food.

9.1.6 Open date marking

The words “Best/Consume Before”/”Use by date”, indicating end of period at which the
product shall retain its optimum quality attributes at defined storage conditions.

9.1.7 Lot or code number identifying product lot.

9.1.8. The words “Product of the Philippines”, or the country of origin if imported.

9.1.9 Additional requirements

A pictorial representation of fruit(s) on the label should not mislead the consumer with
respect to the fruit so illustrated.

9.1.10 Directions for use

Directions for use should be indicated in the label.

9.1.11 Storage instructions

Where mango beverage product requires to be kept under conditions of refrigeration, there
shall be information for storage and, if necessary, thawing of the product. Where
practicable, storage instructions should be in close proximity to the open date marking.

9.2 Nutrition labelling

Nutrition labelling shall conform to current BFAD regulations.

10 Method of analysis and sampling

10.1 Determination of total soluble solids

According to the AOAC Official Methods of Analysis, Method No. 932.14C, 16th ed.,
1995 (Annex 1).

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10.2 Determination of alcohol in fruit products

According to the AOAC Official Methods of Analysis, Method No. 920.150, 16th ed.,
1995 (Annex 2).

10.3 Microbiological examination of mango beverage product

According to the AOAC Official Methods of Analysis, Method No. 972.44, 16th ed., 1995
(Annex 3).

10.4 Method of sampling

Sampling shall be in accordance with the FAO/WHO Codex Alimentarius Sampling Plans
for Prepackaged Foods - CAC/RM 42-1969, Codex Alimentarius Volume 13, 1994.

10.5 Determination of lead using atomic absorption spectrophotometer

According to the AOAC Official Methods of Analysis, Method No. 972.25, 16th ed., 1995.

10.6 Determination of tin using atomic absorption spectrophotometer

According to the AOAC Official Methods of Analysis, Method No. 985.16, 16th ed., 1995.

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Annex 1

Determination of total soluble solids

1 Apparatus

a) Balance. – With capacity of ≤ 2 kg and sensitivity of 0.1 g

b) High speed blender
c) Hand refractometer. – With scale reading of 0 ° Brix - 35 ° Brix

2 Standardization of refractometer

Adjust instrument to read n of 1.3330 of 0 % sucrose with H2O at 20 °.

3 Preparation of sample

Mix representative aliquots of liquid and solid materials at same liquid-to-liquid ratio as
original sample, and blend to workable paste.

Accurately weigh ca 10 g prepared paste, dissolve in equal amount of H2O at 20 °C. Mix
thoroughly.

4 Determination

Place sufficient amount of sample on the prism of the instrument, and determine by direct
reading in terms of °Brix.

Calculation is simplified by multiplying Brix of solution by 2.

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Annex 2

Determination of alcohol in fruit products

(By Volume from specific gravity)

A Distillation of sample

Measure 100 mL original material into 300 mL - 500 mL distillation flask, noting
temperature, and add 50 mL water. Attach flask to vertical condenser by means of bent
tube, distill almost 100 mL, and dilute to 100 mL at same temperature before proceeding
with distillation.

B Calibration

Fill thoroughly cleaned pycnometer with recently distilled water, stopper, and immerse in
constant temperature water bath with bath level above graduation mark on pycnometer.
After 30 min, remove stopper and with capillary tube adjust until bottom of meniscus is
tangent to graduation mark. With small roll of filter paper, dry inside neck of pycnometer,
stopper, and immerse in water at room temperature for 15 min. Remove pycnometer, dry,
let stand 15 min, and weigh. Empty pycnometer, rinse with acetone, and dry thoroughly in
air with suction. Let empty flask come to room temperature, stopper, and weigh.
Weight of water = weight of filled pycnometer – weight of empty pycnometer

C Determination of Specific Gravity at Room Temperature

1. Determine weight of sample as in B.

Weight of sample = weight of filled pycnometer – weight of empty pycnometer

2. Calculate specific gravity as follows:

Specific gravity = SW,

where

S is the weight of sample, and

W is the weight of water.

D Determination of alcohol

Obtain corresponding % alcohol by volume from Appendix C: Reference Volumes

913.02. AOAC Manual. 16th ed.

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Annex 3

Microbiological examinations of mango beverage products

1 Media and reagents

(a) Tryptone broth (Aerobic medium) – Dissolve 10.0 g tryptone or Trypticase, 5.0 g
glucose, 1.25 g K2HPO4, 1.0 g yeast extract, and 2.0 mL 2 % alcoholic solution of
bromcresol purple in 1 L H2O with gentle heat, if necessary. Dispense 10 mL
portions into 20 mm x 150 mm screw-cap test tubes and autoclave 20 min at 121 °C.
Do not exhaust before using.
(b) Modified PE-2 medium (Anaerobic medium) – Dissolve 20.0 g peptone, 3.0 g yeast
extract and 2.0 mL 2 % alcoholic solution of bromcresol purple in 1 L H2O with
gentle heat, if necessary. Dispense 19 mL portions into 20 mm x 150 mm screw-cap
test tubes containing 8-10 untreated Alaska seed peas (hardware store). Autoclave
30 min at 121 °C. If not freshly prepared, heat to 100 °C and cool to 55 °C before
using.
(c) Glucose starch agar (Aerobic medium; Difco dehydrated [No.0001], or equivalent) –
Dissolve 15.0 g proteose peptone No.3, 2.0 g glucose, 10.0 g soluble starch, 5.0 g
NaCl, 3.0 g Na2HPO4, 20.0 g gelatin and 10.0 g agar in 1 L H2O, heat to boiling
point, and autoclave 15 min at 121°C in Erlenmeyer. Aseptically pour into sterile
Petri dishes and allow to solidify.
(d) Nutrient agar (Aerobic medium for spore production; Difco dehydrated [No.0001],
or equivalent) – Dissolve 3.0 g beef extract, 5.0 g peptone, and 15.0 g agar in 1 L
H2O, heat to boiling point, and autoclave 30 min at 121 °C.
(e) Detergent sanitizer solution. – pHisoHex (3 % hexachlorophene), or equivalent.

2 Apparatus

(a) Can opener. – Bacti-Disc Cutter (Wilkens-Anderson Co., 4525 W Division St.,
Chicago, IL 60651, No. 10810-01), bacteriological can opener (Marmora Machine
Co., 1956 N Latrobe Ave., Chicago, IL 60639), or equivalent.
(b) Caps. – Disposable, operating room-type (Baxter Hospital Supply Div., 1450
Waukegan Rd., McGaw Park, IL 60085), or equivalent.
(c) Pipets. – Straight wall, 200mm - 250 mm long x 7 mm id, 9 mm od (Scientific
Products Inc., cut and fire polished, or equivalent).

3 Sampling

Conduct test in clean room. (If necessary, open room may be used but outside windows
must be closed and direct drafts across work area must be eliminated.) If available, use
laminar flow cabinet. Strip labels from cans, examine cans for external defects and record
descriptions. Wash cans with soap (or detergent sanitizer solution) and H2O, and dry with
clean paper towels. Wipe counter top with100 ppm Cl solution (e.g., Clorox or diluted
NaOCl solution) immediately before placing washed and dried can on it. Place code end of
can in down position and number cans in ink or with CuSO4 marking solution to right of
side seam.
Wash hands and face with soap, and rewash hands and face with detergent sanitizer
solution. Completely cover hair with clean disposable operating room cap.

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Hold non-coded end of can over large Meker burner, just above blue portion of flame.
Heat this end of can until all condensation is evaporated; then return can to table in former
position. Clean handle and blade of special can opener, (a), with paper towel moistened
with 70 % alcohol, flame metal portion enough to destroy all microorganisms, and use it to
make 4 cm (1.5 in) diameter hole in non-coded, heated end of can. Immediately and
without moving can, use straight-wall sterile glass pipet, (c), transfer ca 2 g food to
separate tubes, 2 each of aerobic and 2 of anaerobic media (4 total) (No other transferring
tool may be substituted). Pre-loosen screw cap and hold it between little and ring fingers
while transfer is being made. Flame lips of media tubes both before and after addition of
food. When transferring food to anaerobic tubes, food must be inoculated into lower
portion of medium. Tighten screw caps after inoculation, incubate tubes 72 h at 35 °C, and
observe daily. Record results for each tube separately.

Remove additional ≥ 10 g food sample from each container with sterile pipet and place in
sterile 25 mm x 200 mm screw-cap test tube. Use pipet-like spatula, if necessary, for this
operation (thermophilic contamination unlikely). Number tube to correspond to can and
refrigerate for later testing, if necessary.

4 Contamination control

Use sterile loop or glass rod to streak plate of glucose starch agar, (c). On table, open plate
of glucose starch agar for time equal to longest duration that any medium tube or plate is
exposed. Incubate plates at 72 h at 35 °C, and observe daily.

5 Microscopic examination

With pair of metal cutting shears, enlarge hole in can and record odor. Microscopically
(oil immersion) examine heat-fixed thin smear of food, stained 10 s with 1 % gentian (or
crystal) violet and wash in running tap H2O, or, alternatively, examine wet mounts with
phase contrast microscope. If food contains appreciable fat, xylol should be dripped across
food smear while it is still hot from heat fixing. Compare stained smear with one made
from normal product, if possible.

6 pH determination

Determine pH with pH meter, using reference buffer near normal pH of food. Record both
reference buffer pH and sample pH. Compare to normal can of food, if available.

7 Confirmation of results

If there is any abnormal odor, abnormal appearance, abnormal pH, numbers of bacteria on
microscopic examination, and/or growth in media from any can of food, subculture
corresponding refrigerated tube as follows: Flame lip of tube and, with straightwall sterile
glass pipet, (c), transfer ca 2 g food to 2 tubes each of aerobic and anaerobic media (4
total). Flame lips of media tubes both before and after addition of food. Tighten caps after
inoculation, incubate tubes 72 h at 55 °C, and observe daily. Record results for each tube
separately.
Any organisms isolated from normal cans having obvious vacuum which produce gas in
anaerobic medium at 35 °C should immediately be suspected as being from laboratory

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contamination. Aseptically inoculate growing organism into another normal can, close
hole with solder, and incubate 14 days at 35 °C. Any swelling of container indicates that
organism was not in original sample. Record as laboratory contamination and review
results of additional cans to verify finding of contamination.

Growth in aerobic medium at 35 °C from normal cans indicates either noncommercial

sterility or laboratory contamination. Unless there is abnormal odor, abnormal appearance,
abnormal pH, and/or numbers of bacteria on microscopic examination from product in
original can, record results as laboratory contamination and review results of additional
cans to verify finding of contamination. Otherwise, observe subculture results at 55 °C.
Growth at 35 °C and absence of growth at 55 °C confirm non-sterility of original
container. Check growth under aerobic conditions on nutrient agar plates, (d), at 55 °C and
confirm for spores after 72 h. Confirmation indicates non-sterility due to flat sour spoilage.
Record growth at 55 °C under anaerobic conditions with gas production as commercially
sterile. Growth is caused by dormant spores incapable of growth at normal temperatures of
storage and distribution.

If only one duplicate tube is positive after incubation and streaked glucose starch agar is
also negative, record as laboratory contamination. Growth on air control plate of glucose
starch agar also indicates potential laboratory contamination.

15
 References PNS/BFAD 09:2007

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.

A.O. No. 153 s. 2004. Guidelines, Current Good Manufacturing Practice in

Manufacturing, Packing, Repacking or Holding Food. Bureau of Food and Drugs.
Department of Health. Alabang, Muntinlupa City, Philippines.

Association of Analytical Chemists. Official Methods of Analysis Manual. 16th ed., 1995.
AOAC International. 481 North Frederick Ave., Suite 500, Gaithersburg, MD 20877-
2417. U.S.A.

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

Codex Standard 247-2005. Codex General Standard for Fruit Juices and Nectars. Codex
Alimentarius Commission. Food and Agriculture Organization. Viale delle Terme di
Caracalla, 00100 Rome, Italy.

FAO/WHO Codex Alimentarius Commission Manual. 1995. Codex Alimentarius

Commission. Food and Agriculture Organization. Viale delle Terme di Caracalla, 00100
Rome, Italy.

Food, definition. ALINORM 04/27/41, para. 88 and Appendix VI. 2005. Codex
Alimentarius Commission. Food and Agriculture Organization. Viale delle Terme di
Caracalla, 00100 Rome, Italy.

Philippine National Standards No. 991:1993. Agricultural and Other Food Products –
Bottled Drinking Water Specifications. Bureau of Product Standards. Department of Trade
and Industry. Makati City, Philippines.

R.A. 3720. Food, Drug and Cosmetic Act. Bureau of Food and Drugs. Department of
Health. Alabang, Muntinlupa City, Philippines.

The International Framework for Food Description. www.langual.org.

BPS
BUREAU OF PRODUCT STANDARDS
your partner in quality

The use of the PS Certification Mark is governed by the provisions of Department Administrative Order
No. 01 series of 1997 – Revised Rules and Regulations Concerning the Philippine Standard (PS) Quality
and / or Safety Certification Mark Scheme by the Bureau of Product Standards. This mark on a
product/container is an assurance by the manufacturer/producer that the product conforms with the
requirements of a Philippine standard. Details of conditions under which a license to use the PS
CERTIFIED Certification Mark may be granted can be obtained from the Bureau of Product Standards, Department CERTIFIED
Product Safety
Product Quality of Trade and Industry, 361 Sen. Gil J. Puyat Avenue, Makati City.
 FORMULATING BODY
Development of Standards for Selected Ethnic Food Products

BFAD Philippine National Standards Committee for Food Products

1. Ms. Ofelia M. Alba - Chief, Laboratory Service Division

2. Ms. Liberty V. Importa - Nutritionist-Dietitian IV
3. Ms. Almueda C. David - Food & Drug Regulation Officer IV
4. Ms. Charina May T. Tandas - Food & Drug Regulation Officer III
5. Ms. Maria Theresa C. Cerbolles - Food & Drug Regulation Officer II
6. Ms. Carmencita S. Masangkay - Food & Drug Regulation Officer I

Funding Agency

Ms. Grace Estillore - Philippine Council for Industrial and

Ms. Czarina C. Resurrection Energy Development
Department of Science and Technology

Technical Working Group

Academe:

Prof. Teresita P.Acevedo - Project Leader

University of the Philippines
College of Home Economics
Ms. Bernarda G. Dreje Project Assistant

Government Agencies:

Ms. Teresita S.Palomares - Department of Science and

Ms. Ma. Dolor L. Villasenor Technology
Industrial Technology Development
Institute
Ms. Charina May Tandas - Department of Health
Ms. Caroline Duller Bureau of Food & Drugs

Dr. Gilberto Layese - Department of Agriculture

Mr. Mark Matubang Bureau of Agriculture Fisheries Product
Standards

Ms. Norma Hernandez - Department of Trade & Industry

Ms. Myra F. Magabilin Bureau of Product Standards
Ms. Rose Marie Castillo Food Products
Ms. Myrna Almarines Bureau Export Trade & Promotions

Professional/Industry Association:

Dr. Elias E. Escueta - Philippine Chamber of Food

Manufacturers Incorporated (PCFMI)
Philippine Association of Food
Technologists (PAFT)