DRAFT UGANDA STANDARD  
  DUS  2215  
First Edition  
2019 -09-02 
 
 
 Reference number  
US 2215:2019  
© UNBS 2019   
  
Canned silver cyprinid fish (Mukene ) — Specification  
 CDUS 2215 : 2019  
ii © UNBS 2019  – 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 2019   
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 writ ten 
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 4 333 2 50/1/2 
Fax: +256 41 4 286 123  
E-mail: info@unbs.go.ug  
Web: www.unbs.go.ug  CDUS 2215:2019  
© UNBS 2019  – All rights reserved  iii 
 Contents  Page 
Foreword  ................................ ................................ ................................ ................................ ............................  iv 
1 Scope  ................................ ................................ ................................ ................................ ......................  1 
2 Normative references  ................................ ................................ ................................ ............................  1 
3 Terms and definitions  ................................ ................................ ................................ ...........................  2 
4 Requir ements  ................................ ................................ ................................ ................................ .........  3 
4.1 General requirements  ................................ ................................ ................................ ...........................  3 
4.2 Specific requirements  ................................ ................................ ................................ ...........................  3 
4.2.1  Raw material  ................................ ................................ ................................ ................................ ..........  3 
4.2.2  Other ingredients  ................................ ................................ ................................ ................................ ... 3 
4.2.3  End product specifications  ................................ ................................ ................................ ..................  3 
5 Food additives  ................................ ................................ ................................ ................................ ....... 4 
6 Hygiene  ................................ ................................ ................................ ................................ ...................  4 
7 Contaminants  ................................ ................................ ................................ ................................ .........  4 
7.1 Heavy metals  ................................ ................................ ................................ ................................ ..........  4 
7.2 Aflatoxins  ................................ ................................ ................................ ................................ ...............  4 
7.3 Pesticide residues  ................................ ................................ ................................ ................................ . 5 
8 Weights and measures  ................................ ................................ ................................ .........................  5 
9 Packaging  ................................ ................................ ................................ ................................ ...............  5 
10 Labelling  ................................ ................................ ................................ ................................ .................  5 
10.1  General  ................................ ................................ ................................ ................................ ...................  5 
10.2  Nutritional labelling, nutrition and health claims  ................................ ................................ ...............  6 
11 Sampling , examination and analyses  ................................ ................................ ................................ .. 6 
11.1  Sampling  ................................ ................................ ................................ ................................ ................  6 
11.2  Sensory and physical examination  ................................ ................................ ................................ ..... 6 
11.3  Determination of net weight  ................................ ................................ ................................ .................  6 
11.4  Determination of drained weight  ................................ ................................ ................................ .........  6 
11.5  Determination of washed drained weight (for packs with sauces)  ................................ ..................  7 
Annex A (normative)  Sensory and physical examination  ................................ ................................ .............  8 
Annex B (informative) Definition of defectives  ................................ ................................ ...............................  9 
B.1 Definition of defective s ................................ ................................ ................................ .........................  9 
B.2 Foreign matter  ................................ ................................ ................................ ................................ ....... 9 
B.3 Odour/flavour  ................................ ................................ ................................ ................................ .........  9 
B.4 Texture  ................................ ................................ ................................ ................................ ....................  9 
B.5 Discolouration  ................................ ................................ ................................ ................................ ....... 9 
Annex C (informative) Lot acceptance  ................................ ................................ ................................ ...........  10 
 CDUS 2215 : 2019  
iv © UNBS 2019  – All rights reserved  
 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 of International Organisation for Standard isation (ISO) ;  
(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 Uganda 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 interested parties.  
Draft Uganda Standards ado pted 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 as Uganda Standards by the National Standards  Council.  
The committee responsible for this document is Technical Committee UNBS /TC 2, Food and Agricultur e 
Subcommittee  SC 10, Fish and fishery products.   
 DRAFT UGANDA STANDARD  DUS 2215:2019  
 
© UNBS 2019  – All rights reserved  1 
 Canned silver cyprinid  fish (Mukene ) — Specification  
1 Scope   
This committee  draft Uganda standar d specifies requirements, methods of sampling and test for  canned silver 
cyprinid (Mukene ) of the species Rastrineobola argentea, intended for human consumption  packed in water, 
oil or other suitable packing medium. It does not apply to speciality products  where the canned silver cyprinid  
constitutes less than 50  % m/m of the net contents of the can  
2 Normative references   
The following referenced documents referred to in the text in such a way that some or all of their content 
constitutes requirements of t his document. For dated references, only the edition cited applies. For undated 
references, the latest edition of the referenced document (including any amendments) applies.  
AOAC 952.13, Arsenic in food ― Silver diethyldibocarbamate method  
AOAC 972.23, Lead in fish ― Atomic absorption spectrophotometric method  
AOAC 973.34, Cadmium in food ― Atomic absorption spectrophotometric method  
AOAC 983.20,  Mercury (methyl) in fish and shellfish― Gas  chromatographic method  
CAC/RCP 1 , General Principles of Food Hygiene  
CAC/RCP 23 , Code of Hygienic Practice for Low -Acid and Acidified Low -Acid Canned Foods  
CAC/GL 31, Guidelines for the Sensory Evaluation of Fish and Shellfish in Laboratories   
CAC/RP 52 , Code of Practice for Fish and Fishery Products,  
US 45 , General standard for food additives  
US 738 , General standard for contaminants and toxins in food and feed  
US 1659, Materials in contact with food — Requirements for packaging materials  
US EAS 12, Potable water — Specification  
US 28 EAS 39 , Hygiene in the food and drink manufacturing industry — Code of practice  
US EAS 38,  Labelling of pre -packaged foods — General requirements  
US EAS 803 , Nutrition labelling — Requirements  
US EAS 804 , Claims on food — Requirements  
US EAS 805 , Use of nutrition and health claims — Requirements   
2 © UNBS 2019  – All rights reserved  
 US EAS 826 , Dried silver cyprinid (Rastrineobola argentea) — Specification  
US ISO 6579, Microbiology of food and animal feeding stuffs — Horizontal method for the detection of 
Salmo nella  spp. 
US ISO 6888 (all parts),  Microbiology of food and animal feeding stuffs — Horizontal method for the 
enumeration  of coagulase -positive staphylococci (Staphylococcus aureus and other species)  
US ISO 7251, Microbiology of food and animal feeding st uffs — Horizontal method for the detection and  
enumeration of presumptive Escherichia coli — Most probable number technique  
US ISO 7937, Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of  
Clostridium perfringens — Colony-count technique  
US ISO 11290 , Microbiology  of food and animal feeding stuffs - Horizontal method for the detection and 
enumeration of Listeria monocytogenes -- Part 2: Enumeration method   
US ISO 16050, Foodstuffs — Determination of aflatoxin B1, and th e total content of aflatoxin B1, B2, G1 and 
G2 in cereals, nuts and derived products — High performance liquid chromatographic method  
US ISO 21527 -1, Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of  
Yeasts  and mould s — Part 1: Colony count technique in products with water activity greater than 0,95  
US ISO/TS 21872 (all parts),  Microbiology of food and animal feeding stuffs — Horizontal method for the  
detection of potentially enteropathogenic Vibrio spp  
3 Terms and de finitions   
For the purposes of this standard, the following terms and definitions shall apply.  ISO and IEC maintain 
terminological databases for use in standardization at the following addresses:  
— ISO Online browsing platform: available at http://www.iso.org/obp  
3.1  
process definition  
products that are packed in hermetically sealed containers and shall have received a processing treatment 
sufficient to ensure commercial sterility.  
3.2  
canned silver cyprinid  
commer cially sterile silver cyprinid packed in hermetically sealed containers.  
3.3  
hermetically sealed containers  
containers which are sealed to protect the contents against the entry of microorganisms during and after heat 
processing.  
3.4  
commercial sterili ty  
condition achieved by application of heat, sufficient, alone or in combination with other appropriate treatments, 
to render the food free from microorganisms capable of growing in the food at normal non -refrigerated 
conditions at which the food is like ly to be held during distribution and storage . 
3.5  
food grade material  
packaging material, made of substances which are safe and suitable for their intended use and which will not  
impart any toxic substance or undesirable odour, colour or flavour to the p roduct  CDUS  2215:2019  
© UNBS 2019  – All rights reserved  3 
 3.6  
sound  
free from physiological deterioration or adulteration/contamination, that appreciably affects their appearance,  
edibility and the keeping quality of the canned silver cyprinid fish 
3.7  
foreign matter  
presence in the sample unit of any ma tter, which has not been derived from the fish or the packing media, 
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 -compli ance with good manufacturing 
and sanitation practices.  
4 Requirements  
4.1 General requirements  
Canned silver cyprinid ( mukene , omena, dagaa ) shall be safe and suitable for human consumption and shall:  
a) have taste a nd odour typical of the product ; 
b) have colou r characteristic of the vari ety; 
c) be free f rom any indication of spoilage  such as mouldiness, colour change ; 
d) be free from extraneous and foreign matte r;  
e) contain only one fish species ; and  
f) be presented in  a manner that meets requirements of this standard an d adequately described on the 
label to avoid confusing or misleading the consumer . 
4.2 Specific requirements   
4.2.1 Raw material  
4.2.1.1  The products shall be prepared from sound fish of the species  Rastrineobola argentea, which  are 
of quality fit for hum an consumption.  
4.2.1.2  Water used for processing of  the fish shall comply with EAS 12.  
4.2.2 Other ingredients  
The packing medium and all other ingredients used shall be of food grade quality and conform to all applicable 
Codex standards.  
4.2.3 End product specifications  
The product shall : 
a) be free from objectionable matter ; 
b) be commercially sterile, and not contain any substances originating from microorganisms in amounts 
which may represent a hazard to health ; 
c) comply with requirements of this standard for chemical pollutants ; and   
4 © UNBS 2019  – All rights reserved  
 d) meet the requirements of this Standard when lots exami ned in accordance with Annex A , comply with 
provisions set ou t in Section 7 . The p roduct shall be examined by the methods given in Section 11 
5 Food additives  
Food addit ives used in the preparation of canned  silver cyprinid ( mukene , to be done on whole document ) 
shall be used in accordance  with US 45.  
6 Hygiene  
6.1 Canned  silver cyprinid ( Mukene ) shall be produced and handled in a hygienic manner in  accordance 
with US 28 EAS 39  and CAC/RCP 52 and shall pass the requirements for commercial sterility  
6.2 The products covered by the provisions of this Standard shall be prepared and handled in accordance 
with the appropriate sections of CAC/RCP 1 , CAC/RP 52 , CAC/RCP 23  and oth er relevant Codex Codes of 
Hygien e  
6.3 The products shall comply with any microbiological criteria established in accordance with the Principles 
and Guidelines for the Establishment and Application of Microbiological Criteria Related to Foods CAC/GL 21.   
6.4 When tested by appropriate methods of sampling and examination prescribed by the Codex 
Alimentarius Commission, the product  shall be free from :  
a) micro -organisms capable of development under normal conditions of storage; and distribution ; 
b) any other subs tance including substances derived from microorganisms in amounts which may 
represent a hazard to health in accordance with standards established by the Codex Alimentarius 
Commission; and  
c) container integrity defects which may compromise the hermetic seal . 
7 Contaminants  
7.1 Heavy metals  
Canned  silver cyprinid shall comply with the hea vy metal limits given in Table 1 when tested in accordance 
with the test methods specified therein . 
Table 1 — Heavy metal limits for canned silver cyprinid ( Rastrineobola arg entea ) 
S/N Heavy metal  Maximum limit  
mg/kg  Test method  
1 Arsenic  0.1 AOAC 952.13  
2 Lead  0.3 AOAC 972.23  
3 Cadmium  0.3 AOAC 973.34  
4 Mercury  0.5 AOAC 983.20  
7.2 Aflatoxins  
When tested in accordance with ISO 16050, the l evel of total aflatoxin in can ned silver cyprinid shall not 
exceed  10 μg/kg.  CDUS  2215:2019  
© UNBS 2019  – All rights reserved  5 
 7.3 Pesticide residues  
Canned  silver cyprinid shall comply with those maximum pesticides residue limits established by the Codex  
Alimentarius Commission for similar commodities  and shall comply with the pesti cide residues  limits given in 
Table 2  when tested in accordance with the test methods specified therein.  
Table 2  — Pesticide residue limits  canned silver cyprinid ( Rastrineobola argentea ) 
S/N Pesticide residue  Maximum limit  
mg/kg  Test method  
1 DDT  0.1  
2 PCBs   0.01  
3 Dioxin  0.01  
 
8 Weights and measures  
The weight and fill of the product shall conform to Weights and Measures regulations.  
9 Packaging  
9.1 Canned  silver cyprinid ( Mukene ) shall be packaged in packaging material that complies with the  
requirements of US 1659   
9.2 The packaging of canned silver cyprinid shall comply with the requirements prescribed in section 7.4 of  
CAC/RCP 23  
10 Labelling  
10.1 General  
10.1.1  In addition to the requirements in US EAS 38, the following specific labelling req uirements shall apply 
and shall be legibly and indelibly marked.  
a) name of the product as “ Canned  silver cyprinid  Fish” and/or local name 
(Omena/Dagaa/Mukene/Indagala and Isambaza);   
b) net weight in metric units;  
c) name and physical address of the manufacturer/ packer/distributor of the product shall be declared on 
the label;  
d) date of manufacture;  
e) lot identification;  
f) list of ingredients in descending order;  
g) expiry date;  
h) country of origin;   
6 © UNBS 2019  – All rights reserved  
 i) the words "Human food”;  
j) storage instructions; and  
k) instructions on di sposal of used package.  
10.1. 2 The name of the product declared on the label shall be the common or usual name applied to the 
species in accordance with the law and custom of the country in which the product is sold, and in a manner 
not to mislead the con sumer.  
10.1. 3 The name of the product shall be qualified by a term descriptive of the presentation.  
10.1. 4 The name of the packing medium shall form part of the name of the food.  
10.1. 5 Where a mixture of species of the same genus are used, they shall b e indicated on the label.  
10.1. 6 In addition, the label shall include other descriptive terms that will avoid misleading or confusing the 
consumer.  
10.2 Nutritional labelling, nutrition and health claims  
Nutritional labelling, nutrition and health claims shall be made in accordance with US EAS 803, US EAS 804 
and US EAS 805. 
11 Sampling , examination and analyses  
11.1 Sampling  
11.1.1  Sampling of lots for examination of the final product as prescribed in Section 4.2.3  shall be in 
accordance with US CAC/GL 50  
11.1.2 Sampling of lots for examination of net weight and drained weight, wher e appropriate, shall be carried 
out in accordance with US CAC /GL 50 .  
11.2 Sensory and physical examination  
Samples taken for sensory and physical examination shall be assessed by  persons trained in such 
examination and in accordance with Sections 11.3 through 11.5, Annex A and CAC/GL 31   
11.3 Determination of net weight  
The net weight of all sample units shall be determined by the following procedure:  
a) weigh the unopened containe r; 
b) open the container and remove the contents ; 
c) weigh the empty container, (including the end) after removing excess liquid and adhering content ; and  
d) subtract the weight of the empty container from the weight of the unopened container. The resultant 
figure will be the net content.  
11.4 Determination of drained weight  
The drained weight of all sample units shall be determined by the following procedure:  CDUS  2215:2019  
© UNBS 2019  – All rights reserved  7 
 a) maintain the contai ner at a temperature between 200 C and 300 C for a minimum of 12 hours prior to 
examin ation ; 
b) open and tilt the container to distribute the contents on a pre -weighed circular sieve which consists of 
wire mesh with squa re openings of 2.8 mm x 2.8 mm ; 
c) incline the sieve at an angle of approximately 17 -20 degrees  and allow the fish to drain for two 
minutes, measured from the time the product is poured into the sieve ; 
d) weigh the sieve containing the drained fish ; and  
e) weight of drained fish is obtained by subtracting the weight of the sieve from the weight of the sieve 
and drained product.  
11.5 Determination of washed drained weight (for packs with sauces )  
a) Maintain the contai ner at a temperature between 20  0C and 30 0C for a minimum of 12 h prior to 
examination.  
b) Open and tilt the container and wash the covering sauce and then the full contents wi th hot tap water 
(approx. 40 0C), using a wash bottle (e.g. plastic) on the tared circular sieve.  
c) Wash the contents of the sieve with hot water until free of adhering sauce; where necessary separate 
optional ingredients (spices, vegetables, fruits) with p incers. Incline the sieve at an angle of 
approximately 17 -20 degrees  and allow the fish to drain two minutes, measured from the time the 
washing procedure has finished.  
d) Remove adhering water from the bottom of the sieve by use of paper towel. Weigh the si eve 
containing the washed drained fish.  
e) The washed drained weight is obtained by subtracting the weight of the sieve from the weight of the 
sieve and drained produc t  
8 © UNBS 2019  – All rights reserved  
 Annex A  
(normative ) 
 
Sensory and physical examination  
A.1 Complete external can examinati on for the presence of container integrity defects or can ends which 
may be distorted outwards.  
A.2 Open can and complete weight determination according to defined procedures in Sections 11.3, 11.4 
and 11.5.  
A.3 Examine the product for the form of presen tation.  
A.4 Examine product for discolouration, foreign and objectionable matter.  
A.5 Assess odour, flavour and texture in accordance CAC/GL 31.  CDUS  2215:2019  
© UNBS 2019  – All rights reserved  9 
 Annex B  
(informative)  
Definition of defectives   
B.1 Definition of defectives   
A sample unit shall be consi dered defective when it exhibits any of the properties defined below.  
B.2 Foreign matter  
The presence in the sample unit of any matter, which has not been derived from fish or the packing medium, 
does not pose a threat to human health, and is readily rec ognized without magnification or is present at a level 
determined by any method including magnification that indicates non -compliance with good manufacturing 
and sanitation practices.  
B.3 Odour/flavour  
A sample unit affected by persistent and distinct ob jectionable odours or flavours indicative of decomposition 
or rancidity.  
B.4 Texture  
a) Excessive mushy flesh uncharacteristic of the species in the presentation; or  
b) Excessively tough flesh uncharacteristic of the species in the presentation; or  
c) Honey com bed flesh in excess of 5% of the drained contents.  
B.5 Discolouration  
A sample unit affected by distinct discolouration of the flesh indicative of decomposition or rancidity or by 
sulphide staining of more than 5% of the drained contents.   
10 © UNBS 2019  – All rights reserved  
 Annex C  
(infor mative)  
Lot acceptance  
A lot shall be considered as meeting the requirements of this standard when:  
a) total number of defectives as classified according to Section 8or annex check  does not exceed the 
acceptance number of an appropriate sampling plan with US CAC/GL 50;  
b) total number of sample units not meeting the presentation defined in Section 4.1 does not exceed the 
acceptance number (c) of an appropriate sampling plan with US CAC/GL 50;  
c) average net weight and the average drained weight where appropriate  of all sample units examined is 
not less than the declared weight, and provided there is no unreasonable shortage in any individual 
container; and  
d) Food Additives, Hygiene and Handling and Labelling requirements of Sections 5, 6, and 10 are met.  CDUS  2215: 2019  
© UNBS 2019  – All rights reserved  11 
 Certific ation marking  
Products that conform to Uganda standards may be marked with Uganda National Bureau of Standards 
(UNBS) Certification Mark shown in the figure below.  
The use of the UNBS Certification Mark is governed by the Standards Act, and the Regulation s made 
thereunder. This mark can be used only by those licensed under the certification mark scheme operated by 
the Uganda National Bureau of Standards and in conjunction with the relevant Uganda Standard. The 
presence of this mark on a product or in relat ion to a product is an assurance that the goods comply with the 
requirements of that standard under a system of supervision, control and testing in accordance with the 
certification mark scheme of the Uganda National Bureau of Standards. UNBS marked produc ts are 
continually checked by UNBS for conformity to that standard.  
Further particulars of the terms and conditions of licensing may be obtained from the Director, Uganda 
National Bureau of Standards.  
 
 CDUS 2215: 2019    
 
ICS 67.120.30  
Price based on nn pages  
© UNBS 2019 – All rights reserved