DRAFT UGANDA STANDARD  
  DUS DARS  1110 -3 
First Edition  
2023 -mm-dd 
 
 Reference number  
DUS DARS  1110 -3: 2023 
© UNBS 2023  
   
Dried small sardine and sardine -type pelagic fish — Part 3 : salted  Boiled 
dried anchovies  
 
 DUS DARS 1110 -3: 2023  
ii                © UNBS  2023  - All rights reserved  
 Compliance with this standard does not, of itself confer immunity from legal obligations  
A Uganda  Standard does not purport to include all necessary provisions of a contract. Users are 
responsible for its correct application  
© UNBS 2023 
All rights reserved. Unless otherwise specified, no part of this publication may be reproduced or utilised in any 
form or by any means, electronic or mechanical, including photocopying and microfilm, without prior written 
permission from UNBS.  
Requests for permission to reproduce this document should be addressed to  
The Executive Director  
Uganda  National Bureau of Standards  
P.O. Box 6329  
Kampala  
Uganda  
Tel: +256 41 7 333 250/1/2  
Fax: +256 41 4 286 123  
E-mail: info@unbs.go.ug  
Web: www.unbs.go.ug  
 DUS DARS 1110 -3: 2023  
© UNBS  2023  - All rights reserved                 iii National foreword  
Uganda National Bureau of Standards (UNBS) is a parastatal under the Ministry of Trade, Industry and 
Cooperatives established under Cap 327, of the Laws of Uganda, as amended.  UNBS is mandated to co -
ordinate the elaboration of standards and is  
(a) a member o f International Organisation for Standardisation (ISO) and  
(b) a contact point for the WHO/FAO Codex Alimentarius Commission on Food Standards, and  
(c) the National Enquiry Point on TBT Agreement of the World Trade Organisation (WTO).  
The work of preparing Ugand a Standards is carried out through Technical Committees. A Technical Committee 
is established to deliberate on standards in a given field or area and consists of key stakeholders including 
government, academia, consumer groups, private sector and other int erested parties.  
Draft Uganda Standards adopted by the Technical Committee are widely circulated to stakeholders and the 
general public for comments. The committee reviews the comments before recommending the draft standards 
for approval and declaration a s Uganda Standards by the National Standards Council.  
This Draft Uganda Standard, DUS DARS  1110 -3:2023 , Dried small sardine and sardine -type pelagic fish — 
Part 3 : salted  Boiled dried anchovies , is identical with and has been reproduced from a  Draft  African  Standard,  
DARS 1110 -3:2023 , Dried small sardine and sardine -type pelagic fish — Part 3 : salted  Boiled dried anchovies , 
and is being proposed for adoption as a Uganda Standard.  
The committee responsible for this document is Technical Committee UNBS/ TC 211, Fish and fishery products . 
Wherever the words, “ African  Standard " appear, they should be replaced by "Uganda Standard."  AFRICAN 
STANDARD  DARS  
1110 -3 
First Edition 2023 
 
 Reference No. WD-ARS 1110 -3:2023(E) 
ICS 67.120.30  
 
 
© ARSO 202 3 
 
 
 
 
 
 
 
 
 
 
Dried small sardine and sardine -type pelagic fish — Part 3 : salted  
Boiled dried anchovies  
 
 
 
 
 
DARS 1110 -3:2023 
ii © ARSO 202 3 — All rights reserved   
Table of contents  
 
1 Scope  ................................ ................................ ................................ ................................ .............  1 
2 Normative references  ................................ ................................ ................................ .....................  1 
3 Terms and definitions  ................................ ................................ ................................ .....................  2 
4 Description  ................................ ................................ ................................ ................................ ...... 4 
4.1 Product description  ................................ ................................ ................................ ................  4 
4.2 Process description  ................................ ................................ ................................ ...............  4 
5 Esse ntial composition and quality factors  ................................ ................................ ......................  5 
5.1 Raw materials  ................................ ................................ ................................ ........................  5 
5.2 Final pr oduct  ................................ ................................ ................................ ..........................  5 
6 Hygiene and handling  ................................ ................................ ................................ .....................  6 
7 Food  additives  ................................ ................................ ................................ ................................  7 
8 Contaminant limits  ................................ ................................ ................................ ..........................  7 
9 Pesticide residues  ................................ ................................ ................................ ..........................  7 
10 Weight and measures  ................................ ................................ ................................ ....................  7 
11 Packaging and labelling  ................................ ................................ ................................ .................  7 
11.1 Packaging  ................................ ................................ ................................ ..............................  7 
11.2 Labelling ................................ ................................ ................................ ................................ . 7 
12 Definition of defectives  ................................ ................................ ................................ ...................  8 
Annex A (informative)  Anchovies species  ................................ ................................ ............................  10 
Annex B (informative)  Sensory and physical examination  ................................ ................................ ... 11 
Bibliography  ................................ ................................ ................................ ................................ ..........  12 
 
  DARS 1110 -3:2023 
© ARSO 202 3 — All rights reserved  iii Foreword  
 
The African Organization for Standardization (ARS O) is an African intergovernmental organization 
established by the United Nations Economic Commission for Africa (UNECA) and the Organization of 
African Unity (AU)  in 1977 . One of the fundamental mandates of ARSO is to develop and harmoniz e 
African Standards (ARS) for the purpose of enhancing Africa’s internal trading capacity, increase 
Africa’s product and service competitiveness globally and uplift the welfare of African communities.  The 
work of preparing African  Standards is normally carried out through ARSO  technical committees. Each 
Member State  interested in a subject for which a technical committee has been established has the 
right to be represented on that committee. International organizations, Regional Economi c Communities 
(RECs), governmental and non -governmental  organizations , in liaison with ARSO , also take part in the 
work.  
 
ARSO  Standards are drafted in accordance with the rules given in the ISO/IEC Directives, Part 2.  
 
The main task of technical committ ees is to prepare ARSO  Standards. Draft ARSO  Standards adopted 
by the technical committees are circulated to the member bodies for voting. Publication as an ARSO  
Standard requires approval by at least 75 % of the member bodies casting a vote.  
 
Attention is drawn to the possibility that some of the elements of this document may be the subject of 
patent rights. ARSO  shall not be held responsible for identifying any or all such patent rights.  
 
This African Standard was prepared by ARSO /TC 03, Fish,  fisheries and aquaculture . 
 
 
 
 
 
© African Organisation for Standardisation  2022 — All rights reserved* 
 
ARSO Central Secretariat  
International House 3rd Floor  
P. O. Box 57363 — 00200 City Square  
NAIROBI, KENYA  
 
Tel. +254 -20-2224561, +254 -20-3311641, +254 -20-3311608  
 
E-mail: arso@arso -oran.org  
Web: www.arso -oran.org  
  
                                                 
* © 2022 ARSO — All rights of exploitation reserved worldwide for African Member States’ NSBs.  DARS 1110 -3:2023 
iv © ARSO 202 3 — All rights reserved   
Copyright notice  
 
This ARSO document is copyright -protected by ARSO. While the reproduction of this document 
by participants in the ARSO standards development process is permitted without prior permission 
from ARSO, neither this document nor any extract from it may be reproduced, stored or 
transmitted in any form for any ot her purpose without prior written permission from ARSO.  
 
Requests for permission to reproduce this document for the purpose of selling it should be 
addressed as shown below or to ARSO’s member body in the country of the requester:  
 
 
© African Organisation for Standardisation 20 22 — All rights reserved  
 
ARSO Central Secretariat  
International House 3rd Floor  
P.O. Box 57363 — 00200 City Square  
NAIROBI, KENYA  
 
Tel: +254 -20-2224561, +254 -20-3311641, +254 -20-3311608  
 
 
E-mail: arso@arso -oran.org  
Web: www.arso -oran.org  
 
Reproduction for sales purposes may be subject to royalty payments or a licensing agreement. 
Violators  may be p rosecuted.  
 
 
 
  DARS 1110 -2:202 3 
© ARSO 202 3 — All rights reserved  1  
WD-ARS 1110 -3-2022, Dried small sardine and sardine -type pelagic fish — Part 
3: Boiled dried salted anchovies  
 
 
1 Scope  
 
This standard shall apply to all commercial species of anchovies b elonging to the family Engraulidae  
that have been boiled  in brine , and dried . This product is intended for consumption  after cooking  and 
for further processing. This Standard shall not cover products that have undergone heat treatment prior 
to drying ; It does not also cover products which have undergone an enzymatic maturation in brine  
 
NOTE: The product shall be prepared from fresh or frozen split or whole fish of the family Engraulidae with some of the species 
listed, but not limited in Annex A  
 
 
2 Normative references  
 
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.  
 
AOAC Official Method 937.09, Salt (chlorine  as sodium chloride) in seafood  
 
AOAC Official Method 977.13, Histamine in sea food — Fluorometric method  
 
AOAC Official Method 999.10, Lead, cadmium, zinc, copper, and iron in foods — Atomic absorption 
spectrophotometry after microwave digestion  
 
AOAC Official Method 999.11, Lead, cadmium, copper, iron and zinc in foods — Atomic absorption 
spectrophotometry after dry ashing  
 
AOAC Official Method 2015.01, Heavy metals in food — Inductively coupled plasma –mass 
spectrometry  
 
ARS 53, General principles  of food hygiene — Code of practice  
 
ARS 56, Prepackaged foods — Labelling  
 
ARS 471, Iodized food grade salt — Specification  
 
CAC/RCP 52, Code of practice for fish and fishery products  
 
CODEX STAN 192, General standard for food additives  
 
ISO 4831, Microbiology of food and animal feeding stuffs — Horizontal method for the detection and 
enumeration of coliforms — Most probable number technique  
 
ISO 4832, Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of 
coliform s — Colony -count technique  
 
ISO 4833, Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of 
microorganisms — Colony -count technique at 30 degrees C  
 
ISO 6579, Microbiology of food and animal feeding stuffs — Horizontal m ethod for the detection of 
Salmonella spp.  
 
AFRICAN STANDARD  DARS 1110 -2:202 3 
2 © ARSO 202 3 — All rights reserved  ISO 6887 -1, Microbiology of food and animal feeding stuffs — Preparation of test samples, initial 
suspension and decimal dilutions for microbiological examination — Part 1: General rules for the 
preparation of th e initial suspension and decimal dilutions  
 
ISO 6887 -3, Microbiology of food and animal feeding stuffs — Preparation of test samples, initial 
suspension and decimal dilutions for microbiological examination — Part 3: Specific rules for the 
preparation of f ish and fishery products  
 
ISO 6888 -1, Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration 
of coagulase -positive staphylococci (Staphylococcus aureus and other species) — Part 1: Technique 
using Baird -Parker agar medium  
 
ISO 6888 -2, Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration 
of coagulase -positive staphylococci (Staphylococcus aureus and other species) — Part 2: Technique 
using rabbit plasma fibrinogen agar medium  
 
ISO 6888 -3, Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration 
of coagulase -positive staphylococci (Staphylococcus aureus and other species) — Part 3: Detection 
and MPN technique for low numbers  
 
ISO 7251, Microbiology of food and anim al feeding stuffs — Horizontal method for the detection and 
enumeration of presumptive Escherichia coli — Most probable number technique  
 
ISO 7937, Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of 
Clostridium perfri ngens — Colony -count technique  
 
ISO 16050,  Foodstuffs — Determination of aflatoxin B 1, and the total content of aflatoxin B 1, B2, G1 and 
G2 in cereals, nuts and derived products  — High performance liquid chromatographic method  
 
ISO 16654, Microbiology of food and animal feeding stuffs — Horizontal method for the detection of 
Escherichia coli O157  
 
ISO 18787, Foodstuffs — Determination of water activity  
 
ISO 21567, Microbiology of food and animal feeding stuffs — Horizontal method for the detection of 
Shige lla spp.  
 
ISO/TS 21872 -1, Microbiology of food and animal feeding stuffs — Horizontal method for the detection 
of potentially enteropathogenic Vibrio spp. — Part 1: Detection of Vibrio parahaemolyticus and Vibrio 
cholerae  
 
ISO/TS 21872 -2, Microbiology of f ood and animal feeding stuffs — Horizontal method for the detection 
of potentially enteropathogenic Vibrio spp. — Part 2: Detection of species other than Vibrio 
parahaemolyticus and Vibrio cholerae  
 
 
3 Terms and definitions  
 
For the purpose of this standard, the following terms and definitions apply.  
 
3.1  
breakage  
refers to fish (excluding fins and scales) which is not intact  
 
3.2  
brine  
refers to solution of salt in water  
 
3.3  
clean seawater  DARS 1110 -2:202 3 
© ARSO 202 3 — All rights reserved  3 refers to seawater which meets the same microbiolog ical standards as potable water and is free from 
objectionable substances  
 
3.4  
contaminant  
refers to any biological or chemical agent, foreign matter or other substances not intentionally added to 
the food that may compromise food safety or suitability.   
 
3.4.1  
microbiological contamination  
refers to the presence, introduction, reintroduction, growth and/or survival of pathogens of public health 
concern  
 
3.5  
drying  
refers to a process in which the moisture content in the fish is decreased to appropriate required 
characteristics under controlled hygienic conditions  
 
3.5.1  
artificial drying  
refers to the process of removing moisture from fish in an enclosed chamber under controlled 
temperature, airflow and humidity  
 
3.5.2  
solar drying refers to drying fish using sun’s energy to heat air, and then using the heated air to remove 
the moisture from the fish. The process involves the fish being placed in an enclosed dryi ng chamber 
and allowed to dry  
 
3.5.3  
sun drying  
refers to the exposure of fish to open air under the heat of the sun.  
 
3.6  
hazard  
refers to a biological, chemical or physical agent in or condition of food with the potential to cause an 
adverse health effect  
 
3.7  
fresh fish  
refers to freshly caught fish, which has received no treatment other than chilling  
 
3.8  
label  
refers to an y tag, brand, mark, pictorial, or other descriptive matter, written, printed, stenciled, marked, 
embossed or impressed on, or attached to a container of food.  
 
3.9  
labelling  
refers to any written, printed or graphic matter that is present on the label, accompanies the food, or is 
displayed near the food, including that for the purpose of promoting its sale or disposal  
 
3.10  
lot  
refers to a definitive quantity of a commodity produced essentially under the same conditions  
 
3.11  
packaging  
refers to the process of packing that is part of the production cycle applied to bulk product to obtain the 
finished product. Any material, including printed material, employed in the packaging of a product, 
including any outer packaging used for transport ation of shipment. Packaging materials are referred to DARS 1110 -2:202 3 
4 © ARSO 202 3 — All rights reserved  as primary or secondary according to whether or not they are intended to be in direct contact with the 
product.  
 
3.12  
potable water  
refers to water suitable (both health and acceptability considerat ions) for drinking and cooking purposes  
 
3.13  
salting  
refers to a process of treating fish with food grade quality salt to lower water activity in fish flesh and to 
enhance flavor by any appropriate salting technology (e.g. dry salting and brining)  
 
3.13.1  
brining  
refers to the process of placing fish in brine for a period of sufficient length for the fish tissue to absorb 
a specific quantity of salt  
 
3.14  
shelf -life  
refers to the period during which the product maintains its microbiological and che mical safety and 
sensory qualities at a specific storage temperature. It is based on identified hazards for the product, 
heat or other preservation treatments, packaging method and other hurdles or inhibiting factors that 
may be used  
 
3.15  
split dried an chovies  
refer to dried anchovies prepared by cutting the fish from the base of the tail to the tip of the head with 
internal organs and gills removed, and with or without backbone or head prior to salting and drying  
 
3.16  
water activity (a w)  
refers to a measure of the free moisture in food which supports the growth of microorganisms. It is the 
quotient of the water vapor pressure of the substance divided by the vapor pressure of pure water at 
the same temperature  
 
3.17  
whole dried anchovies  
refer to dried anchovies in their original form, which have not been cut, and may or may not have been 
eviscerated, and with all parts intact.  
 
4 Description  
 
4.1 Product description  
 
The product shall be prepared from fresh and frozen fish of the family Engraulidae with some of the 
species listed, but not limited to in Annex A .  
 
a) whole dried anchovies; and  
b) split dried anchovies.  
 
4.2 Process description  
 
4.2.1 The product shall be prepared by washing fresh fish in brine or clean  sea water and salting by 
boiling in brine or clean sea water and drying. The drying process shall mean sun -drying or artificial 
drying.  
 
4.2.2 The product shall be packed in a suitable packaging material which is moisture proof and gas 
impermeable. It shall be processed and packaged so as to minimize oxidation.  
 DARS 1110 -2:202 3 
© ARSO 202 3 — All rights reserved  5 4.3 Handling practice  
 
Fresh anchovies that are not processed immediately after harvesting shall be handled under such 
hygienic conditions as will maintain the quality during transportation and storage up to and including the 
time of processing. It is recommended that the fish s hall be properly chilled or iced to bring its 
temperature down to 0°C (32°F) as quickly as possible as specified in Code of Practice for Fish and 
Fishery Products (CAC/RCP 52 -2003) and kept at an adequate temperature to prevent deterioration, 
histamine for mation, spoilage and bacterial growth prior to processing. The drying process must be 
sufficiently short to preclude the formation of Clostridium botulinum toxin.  
 
5 Essential composition and quality factors  
 
5.1 Raw materials  
 
5.1.1  Fish: The product shal l be prepared from clean, sound fish which have characteristic fresh 
appearance, colour and odour.  
 
5.1.2  Salt (for preparation of brine) : Salt shall mean sodium chloride of suitable quality as specified 
in ARS 471. 
 
5.2 Final product  
 
5.2.1  The final product shall meet the requirements of this standard when lots examined in 
accordance with specified methods of test .  
 
5.2.2  The product shall comply with the physico -chemical requirements prescribed in Table 1.  
 
Table 1 – Physico -chemical requirements of boiled salted  dried anchovies  
 
 
Characteristics  Requirement  Method of test  
Moisture,  %, max.  (5 – 7) 12 ISO 6496  (AOAC 950.46.B ) 
Sodium chloride, max (dry basis)  15% AOAC 937.09  
Water activity at 25  °C (a w), max 0.70 ISO 18787  
Acid insoluble ash, % by weight max. (dry basis)  1.5 %  ISO 5985  
Histamine, max ppm  100 AOAC 977.13  
 
5.2.3  Product sizing  
 
The product shall comply with the size classifications of dried anchovies prescribed in Table 2.  
 
Table 2 – Size classification of dried anchovies  
 
Size designation  Total length (cm)  
Small  Less than 3.5 
Medium  3.5 – 6.5 
Large  greater than 6.5  
 
5.2.4 Breakage  
 
5.2.4.1 Breakage shall mean fish (excluding fins and scales) which is not intact. The percentage of 
breakage is determined by the number of broken fish over the total number of fish in the test sample.  
 
5.2.4.2 The percent breakage defined in 5.2.4.1 shall not ex ceed the limits specified in 5.2.5.  DARS 1110 -2:202 3 
6 © ARSO 202 3 — All rights reserved   
5.2.5 Product grading  
 
Each size of dried anchovies shall be classified into two grades as prescribed in Table 3. Those which 
are not included in Grade A and B will be considered reject.  
 
Table 3 – Grades of dried anchovies  
 
Characteristics  Grade  
A B 
Individual  breakage  Less than 5%  more than 5 % but less  
than 15%  
Colour 
(comparison of colo ur must be  
among  the same  species of 
fish) Whitish or bluish or yellowish  
(characteristic  of species)  Off white or pale yellow  
Odour No foul or rancid smell  No foul or rancid smell  
 
5.2.6 The products should comply with any microbiological requirement criteria specified in Table 4.  
 
Table 4 – Microbiological criteria for dried anchovies  
 
Test/ Microorganism  N c m M Method of test  
Aerobic  plate  count  (APC),  cfu/g  5 2 105 5×105 ISO 4833  
Yeast and mold count, cfu/g  5 2 103 104 ISO 21527 -1 
Staphylococcus aureus , cfu/g 5 2 103 103 ISO 6888  
E.coli cfu/g Absent  Absent  Absent  Absent  ISO 7251  
Total coliform  5 2 10 100 ISO 4832  
Legend:  
N number of sample units selected from a lot of food to be examined  
m acceptable level of microorganism determined by a specified method; the values are generally based on levels that 
are achievable under GMP  
M level which when exceeded in one or more samples would cause the lot to be rejected as this indicates potential 
health hazard or imminent spoilage  
c maximum allowable number of defective or marginally acceptable units  
 
 
 
 
5.2.7  Sensory and physical examination  
 
Samples taken for sensory and physical examination shall be assessed by persons trained in such 
examination and in accordance with Annex B.  
 
6 Hygiene and handling  
 
6.1 The product covered by the provisions of this standard shall be prepared a nd handled in 
accordance with ARS 53 , CAC/RCP 52  and the relevant public health regulations.  
 
6.2 The dried fish shall contain not more than 10 microgram per kilogram aflatoxin of which not 
more than 5 microgram per kilogram may be aflatoxin B 1 when tested in accordance with ISO 16050 . 
 DARS 1110 -2:202 3 
© ARSO 202 3 — All rights reserved  7 6.3 No sample unit shall contain histamine that exceeds 20 mg/100g.  
 
6.4 The product shall not contain any other substance in amounts which may present a hazard to 
health of in accordance with standards established by the Codex Alimentarius Commission.  
 
7 Food additives  
 
No food additives are permitted in these products.  
 
8 Contaminant limits  
 
The product shall not contain any other substance in amounts which may present a hazard to health. 
Dried anchovies  shall comply with the contaminant limits given in Table 5. 
 
Table 5 — Contaminant limits for dried anchovies  
 
Type of contaminant  Maximum limit  
(mg/kg)  Method of test  
(i) Cadmium  0.5 AOAC 2015.01  
(ii) Lead  0.3 AOAC 2015.01  
(iii) Total m ercury  0.5 AOAC 2015.01  
 
9 Pesticide residues  
 
Dried anchovies  shall comply with those maximum pesticide residue limits established by the Codex 
Alimentarius Commission for similar  commodities . (Codex  pesticides residues in food  
 
10 Weight and measures  
 
The fill and the weight of the product shall comply with weight and measures regulations of the importing 
country . 
 
11 Packaging and labelling  
 
11.1 Packaging  
 
11.1.1  Any container for boiled dried salted anchovies shall be clean, dry and shall protect the 
organoleptic and other quality characteristics of the pro duct during storage and transport.  
 
11.1.2  The package shall not pass on to the product any foreign odour, flavour, and colour or other 
foreign matter.  
 
11.1.3  The products shall be packed in retail and/or bulk packaging materials which shall contain only 
one species per pack.  
 
11.2 Labelling  
 
11.2.1  The containers shall be labelled in accordance with the requirements of ARS 56.  
 
11.2. 2 Retail package / container  
 
Each retail product package shall be labe lled and marked with the following information:  
 
(a) The name of the product shall be “ boiled dried salted anchovies ”. The products may be called 
by other common/local names provided that such names are accepted in the place/country of 
distribution and in a manner not to mislead the consumer;  
 DARS 1110 -2:202 3 
8 © ARSO 202 3 — All rights reserved  (b) The scient ific names of the fish may appear on the label but shall be declared on trade 
documents;  
 
(c) The net content by weight in metric system. The net weight based on other systems of 
measurement required by importing countries shall appear in parenthesis after  the metric net 
weight;  
 
(d) If the grade and size of fish is declared the table in 5.2.5 shall  be applied.  
 
(e) Date of processing ; 
 
(f) The lot identification code/number ; 
 
(g) The words “ Best before Date” followed by the date (DD/MM/YYYY) indicating end  of the period 
at which the product shall retain its optimum quality attributes at a stated storage condition;  
 
(h) The label shall state that the product should  be stored under suitable conditions to maintain the 
best quality during transport, storage and  distribution (e.g. keep in cool dry place);  
 
(i) The name and address of either of the following: manufacturer, packer, distributor, importer, 
exporter or vendor;  
 
(j) Country of origin or 'Product of ... ...” and the exact geographical location of the harvest  
 
(k) The pictorial presentation (optional). Pictorial presentation of the product on the label should 
not mislead the consumer with respect to the product so illustrated.  
 
11.2.3 Non-retail container  
 
Information on the above provisions ( 11.2.2 ) shall be given either on the container or in accompanying 
documents, except that the name of the product, lot identification, and the name and address of the 
manufacturer or packer as well as storage instructions, shall appear on the container.  
 
However , the lot identification and the name and address of the manufacturer or packer may be 
replaced by an identification mark, provided that such mark is clearly identifiable with the accompanying 
documents.  
 
 
12 Definition of defectives  
 
The sample unit shall be considered as defective when it exhibits any of the properties defined below.  
 
12.1 Foreign matter  
 
The presence in the sample unit of any matter, which has not been derived from the Engraulidae family, 
and does not pose a threat to human health, and is readily recognized without magnification or is 
present at a level determined by any method including magnification that indicates non -compliance with 
good manufacturing and sanitation practices.  
 
12.2 Breakage  
 
Extensive textural br eakdown of the fish which is characterized by the body part being split or broken 
or torn into two or more pieces in more than 25% of the fish in the sample unit.  
 
12.3 Odour and flavour  
 
A sample unit affected by persistent and distinct objectionable odours and flavours indicative of 
decomposition (such as putrid) or rancidity.  
 
12.4 Pink  DARS 1110 -2:202 3 
© ARSO 202 3 — All rights reserved  9  
Any visible evidence of red halophilic bacteria on the surface of the fish in more than 25% of the f ish in 
the sample unit.  
 
12.5 Mould growth  
 
Fish with an aggregate area of pronounced mould growth in more than 25% the sample unit.   
 
 
 
Fresh anchovies  
 
 
Dried anchovies  
  
DARS 1110 -2:202 3 
10 © ARSO 202 3 — All rights reserved  Annex A  
(informative)  
 
Anchovies  species  
 
 
English/Common name  Local name  Scientific name  
1. Shorthead anchovy   Encrasicholina  heteroloba  
2. Buccaneer anchovy   Encrasicholina  punctifer  
3. Japanese anchovy   Engraulis  japonicus  
4. Scaly hairfin anchovy   Setipinna  taty 
5. Common hairfin anchovy   Setipinna  tenuifilis  
6. Commerson's anchovy   Stolephorus  commersonnii  
7. Indian anchovy   Stolephorus  indicus  
8. Spotty -face anchovy   Stolephorus  waitei  
9. Baelama anchovy   Thryssa  baelama  
10. False baelam a anchovy   Thryssa  encrasichol oides  
11. Hamilton's thryssa   Thryssa  hamiltonii  
12. Longjaw thryssa   Thryssa  setirostris  
13. Ronquillio’s anchovy   Stolephorus  ronquilloi  
 
 
 
  DARS 1110 -2:202 3 
© ARSO 202 3 — All rights reserved  11 Annex B 
(informative)  
 
Sensory and physical examination  
 
 
The sample used for sensory evaluation should not be same as that used for other examination.  
 
1. Examine every fish in the sample unit for foreign matter, breakage, pink condition and mould 
growth.  
 
2. Assess the odo ur in uncooked sample in accordance w ith the Guidelines for the Sensory 
Evaluation of Fish and Shellfish In Laboratories (CAC/GL 31 -1999).  
 
3. Assess the flavo ur in cooked sample in accordance with the Guidelines for the Sensory 
Evaluation of Fish and Shellfish In Laboratories (CAC/GL 31 -1999).  
 
The sample shall be cooked prior to assessment according to the cooking instructions on the package. 
When such instruc tions are not given, the sample shall be deep fried in fresh cooking oil at 190  °C for 
1-2 minutes as appropriate to the size.  
 
 
  DARS 1110 -2:202 3 
12 © ARSO 202 3 — All rights reserved  Bibliography  
 
[1] Isaacs, M. (2016) The Humble Sardine (Small Pelagics): Fish as Food or Fodder. Agriculture & 
Food Security , 5, 27. https://doi.org/10.1186/s40066 -016-0073 -5 
[2] Sekadende, B., Scott, L., Anderson, J., Aswani, S., Francis, J., Jacobs, Z. et al. (2020) The S mall 
Pelagic Fishery of the Pemba Channel, Tanzania: What We Know and What We Need to Know 
for Management Under Climate Change. Ocean & Coastal Management , 197, 105322. 
https://doi.org/10.1016/j.ocecoaman.2020.105322  
[3] Abdulkarim, B., Bwathondi, P.O.J. a nd Benno, B. (2014) Comparative Evaluation of the 
Proximate and Mineral Compositions of Stolothrissa tanganicae and Limnothrissa miodon from 
Lake Tanganyika. Scientific Journal of Review , 2, 348 –54. https://doi.org/10.14196/sjr.v2i12.1120  
 
[4] PNS BAFS 176:2016, Dried anchovies  
 
[5] CODEX STAN 236:2003, Standard for boiled dried salted anchovies  
 
 
 DARS 1110 -2:2023 
© ARSO 202 3 — All rights reserved