,"East African Standard has specifies requirements, sampling and test methods for nutmeg, whole or broken, and for mace, whole or in pieces, obtained from the nutmeg tree (Myristica fragrans Houtt.) for human consumption.
Key physical and chemical parameters are established to ensure product integrity: moisture content in nutmeg and mace is limited to a maximum of 10% by mass; total ash must not exceed 3% for nutmeg and 4% for mace (dry basis); acid-insoluble ash is capped at 0.5%, and volatile oils content is set at a minimum of 6.5 ml/100g for nutmeg and 7.5 ml/100g for higher grades of mace.
Contaminants are strictly regulated with pesticide residues adhering to Codex maximum residue limits, and heavy metals controlled following Codex Alimentarius guidelines (CXS 193). Total aflatoxin levels must not exceed 10 µg/kg, while aflatoxin B1 is limited to 5 µg/kg as per ISO 16050 testing.
Microbiological safety standards include a maximum total plate count of 10^4 cfu/ml, yeast and molds limited to 10^2 cfu/g, and the absence of Salmonella spp. and Escherichia coli in 25 g samples as mandated by international ISO methods. Nutmeg and mace must be handled hygienically in compliance with EAS 39.
The packaging requirements specify the use of food-grade materials that preserve product safety and quality, with detailed labeling mandates covering product name, form, brand, producer details, batch number, country of origin, net weight, storage conditions, and any purchaser-specific information."