Jordan Issues Draft Microbiological Standards for Spices and Condiments (DJS 2013-3:2026)

Aspect	USA	EU	Australia	China	India
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Need for Local Representative	Yes	Yes	No	Yes	Yes

January 22, 2026

The Jordan Standards and Metrology Organization (JSMO) has published the first draft of Jordanian Standard DJS 2013-3:2026, establishing mandatory microbiological criteria for spices, condiments, and their products under the Hygiene Affairs and Food Safety framework. This standard represents Part 3 of Jordans national microbiological standards for foodstuffs and aims to strengthen food safety controls across the spice and seasoning sector.

The draft applies to spices, condiments, spice blends, sauces, dressings, soups, and related products intended for human consumption. It sets clear microbiological limits, standardized sampling plans, and acceptance/rejection rules to ensure consistent enforcement and consumer protection.

Key Microbiological Limits (Summary)

The standard establishes limits using a sampling plan approach (n, c, m, M), aligned with international food safety practices:

Spices, Herbs, and Spice Mixes

Moulds:

m: 10³ CFU/g | M: 10? CFU/g

Escherichia coli:

m: 10 CFU/g | M: 10² CFU/g

Salmonella:

Absent in 25 g

Staphylococcus aureus:

m: 10² CFU/g | M: 10³ CFU/g

Bacillus cereus:

m: 10³ CFU/g | M: 10? CFU/g

Dried Flowers (e.g. chamomile, hibiscus)

Yeasts and moulds:

m: 10² CFU/g | M: not detected beyond limits

Coliforms:

m: 10² CFU/g | M: 10? CFU/g

Ground Turmeric and Turmeric Blends

Yeasts and moulds:

m: 10² CFU/g | M: 10? CFU/g

Staphylococcus aureus:

m: 10² CFU/g | M: 10³ CFU/g

E. coli:

Absent in 25 g

Salmonella:

Absent in 25 g

Sauces, Dressings, and Condiments (e.g. mayonnaise, mustard, ketchup, salad dressings)

Aerobic plate count:

m: 10³ CFU/g | M: 10? CFU/g

Yeasts and moulds:

m: 20 CFU/g | M: 10² CFU/g

Enterobacteriaceae:

m: 10 CFU/g | M: 10² CFU/g

E. coli:

m: 2 CFU/g | M: 10 CFU/g

Salmonella:

Absent in 25 g

Staphylococcus aureus:

m: 10 CFU/g | M: 10² CFU/g

Soups and Broths (powdered or concentrated)

E. coli:

Absent (?20 CFU/g)

Staphylococcus aureus:

Absent (?10² CFU/g)

Regulatory Impact

The draft also specifies:

Official sampling and testing methods, referencing national inspection instructions.

Laboratory testing requirements using validated microbiological methods.

Clear acceptance and rejection rules, where products exceeding microbiological limits are deemed non-compliant.

Periodic review of limits, allowing updates based on scientific developments, risk assessments, and emerging microbiological hazards.

Once finalized, DJS 2013-3:2026 will become a key compliance benchmark for manufacturers, importers, and laboratories, aligning Jordans food safety controls with international microbiological standards and supporting safer trade in spices and condiments.

Source

https://jsmo.gov.jo/EBV4.0/Root_Storage/AR/DJS_2013-3_2026.pdf

Consumer News Tags

Jordon,Microbiological criteria, spices, condiments

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