A Draft East African Standard has established requirements for goat cheese intended for human consumption or further processing, covering composition, contaminants, microbiological safety, packaging, and labelling. The standard requires goat cheese to be produced, packaged, stored, and distributed under hygienic conditions in accordance with recognized food hygiene codes.
Specific microbiological criteria include the absence of Salmonella spp. and Listeria monocytogenes in 25 g (n=5, c=0), while E. coli and coagulase-positive Staphylococcus aureus must not exceed 100 cfu/g (m), with a maximum limit of 1,000 cfu/g (M). The standard also sets a maximum level for Aflatoxin M1 of 0.5 μg/kg, tested according to ISO 14501.
In addition, goat cheese must comply with Codex limits for pesticide residues and veterinary drug residues and may only use food additives permitted under CXS 192. Products must be packaged in sealed food-grade materials to prevent contamination during storage and transport.
Mandatory labelling requirements include the product name “Goat Cheese,” cheese type, manufacturer details, ingredient list, coagulating enzyme used, batch number, manufacturing and expiry dates, storage conditions, and country of origin, enhancing product traceability and consumer information.