O’z DSt 2810:2014 PDF

Full title and description

O’z DSt 2810:2014 — "Ketchups. General technical specifications". National standard of the Republic of Uzbekistan that sets product definitions, composition and raw material requirements, quality and safety criteria, test methods, packaging, marking and storage rules for ketchup and ketchup-type condiments produced or supplied within Uzbekistan.

Abstract

This standard establishes mandatory and recommended requirements for the production, acceptance and testing of ketchups. It covers definitions and classification of ketchup products, required raw materials (tomato concentrates/paste, vegetable ingredients, spices, sweeteners, acids and preservatives), physicochemical and organoleptic quality parameters, microbiological limits, contaminant limits, sampling procedures and standard test methods, plus requirements for packaging, labelling and storage. O’z DSt 2810:2014 supersedes earlier technical specifications and provides a consistent basis for manufacturers, testing laboratories and regulators to assess product conformity and safety.

General information

• Status: Active (national technical standard in force since 2014; replaces earlier TSh 18-68:2009).
• Publication date: 2014.
• Publisher: Uzbek Agency for Standardization, Metrology and Certification (O‘zbekiston standartlashtirish, metrologiya va sertifikatlashtirish agentligi, commonly referred to as Uzstandard / O'zstandart).
• ICS / categories: 67.080 (Fruits. Vegetables and derived products) — specifically 67.080.20 (Vegetables and derived products, including tomato concentrates and ketchup).
• Edition / version: O’z DSt 2810:2014 (2014 edition).
• Number of pages: Approximately 16 pages (electronic format; typical published length reported by standards distributors).

Scope

O’z DSt 2810:2014 applies to ketchup and ketchup-type condiments manufactured from tomato concentrates/pastes and other vegetable or flavoring ingredients, intended for retail and industrial supply. The standard specifies product classification, required and permitted ingredients, limits for physicochemical indicators (e.g., soluble solids, acidity, pH), organoleptic requirements, microbiological safety criteria, maximum levels for certain contaminants, sampling rules, test methods, and rules for packaging, marking, transportation and storage. It is intended for use by manufacturers, quality laboratories, conformity assessment bodies and regulatory authorities.

Key topics and requirements

• Product definition and classification (tomato ketchup and variant formulations).
• Permitted raw materials and ingredients (tomato concentrates/pastes, water, sugar or other sweeteners, edible acids such as vinegar, salt, spices, thickeners and permitted preservatives).
• Physicochemical parameters — typical specified limits for soluble solids (Brix), acidity (total titratable acidity), pH and ash content to ensure consistent composition and shelf stability.
• Organoleptic requirements — appearance, colour, aroma, flavour, and absence of foreign tastes or odours.
• Microbiological criteria — limits for total viable count, pathogens (e.g., Salmonella, Staphylococcus aureus, Escherichia coli) and other spoilage organisms as applicable for shelf-stable and refrigerated varieties.
• Contaminant and additive controls — maximum allowable limits for heavy metals, pesticide residues and food additives in line with national food safety rules.
• Sampling and test methods — standard procedures for sampling, preparation and laboratory analysis to verify conformity with specified requirements.
• Packaging, marking and labelling — requirements for container materials, net weight declaration, ingredient list, storage conditions, shelf life and safety information.
• Storage and transport conditions — recommended temperature, humidity and handling to maintain quality and safety during distribution and storage.

Typical use and users

Primary users of O’z DSt 2810:2014 include ketchup and condiment manufacturers (product development, quality control and production), food testing and certification laboratories, regulatory and inspection bodies responsible for food safety and standards enforcement, procurement and quality teams at food retailers and foodservice operators, and exporters/importers seeking to demonstrate compliance with Uzbek national requirements.

Related standards

Related national and regional standards that address ketchup, tomato and vegetable products, or general food safety and packaging include existing GOST/R and regional standards for ketchups (e.g., GOST-type ketchup specifications), GCC/GSO ketchup specifications (Preserved tomato products — Ketchup), and other O’z DSt standards for tomato products, canned vegetables and general food safety/regulatory documents. O’z DSt 2810:2014 replaces the earlier TSh 18-68:2009 technical specification for ketchup in Uzbekistan.

Keywords

ketchup, tomato ketchup, condiments, tomato paste, tomato concentrates, food standard, Uzbekistan, O’z DSt 2810:2014, quality parameters, microbiological limits, packaging, labelling, food safety

FAQ

Q: What is this standard?

A: O’z DSt 2810:2014 is the national standard of Uzbekistan titled "Ketchups. General technical specifications" that sets composition, quality, safety, testing, packaging and labelling requirements for ketchup products.

Q: What does it cover?

A: It covers product definitions and classification, permitted ingredients, physicochemical and organoleptic quality requirements, microbiological and contaminant limits, sampling and test methods, and packaging, marking, storage and transport rules for ketchup and ketchup-type condiments.

Q: Who typically uses it?

A: Food manufacturers, quality-control and R&D teams, testing laboratories, conformity assessment bodies, food regulators and importers/exporters who need to ensure or verify that ketchup products comply with Uzbek national requirements.

Q: Is it current or superseded?

A: The document is dated 2014 and is published as O’z DSt 2810:2014. It replaced the earlier technical specification TSh 18-68:2009. Users should verify with the national standards body or official gazette for any later amendments or superseding documents before relying on it for regulatory compliance.

Q: Is it part of a series?

A: Yes — it is part of the O’z DSt series of national standards for food products and specifically aligns with the family of standards covering fruits, vegetables and derived products (ICS 67.080). Related O’z DSt and regional standards address tomato concentrates, canned vegetables and other condiment specifications.

Q: What are the key keywords?

A: ketchup, tomato products, condiments, food safety, quality specification, packaging, labelling, microbiological limits, O’z DSt 2810:2014.