G/TBT/N/BDI/39  
 
23 May 2019  
(19-3561) Page: 1/2 
Committee on Technical Barriers to Trade  Original: English  
 
  
NOTIFICATION  
The following notification is being circulated in accordance with Article 10.6  
 
1. Notifying Member:  BURUNDI   
If applicable, name of local government involved (Article 3.2 and 7.2):   
2. Agency responsible:   
Burundi Bureau of Standards and Quality Control (BBN)  
Boulevard de la Tanzanie N° 500  
BP: 3535 Bujumbura, Burundi  
Tel: +25722221815/+25722221577  
E- Mail: info@bbn -burundi.org   
Website: www.bbn -burundi.org   
Name and address (including telephone and fax numbers , email and website 
addresses, if available) of agency or authority designated to handle comments 
regarding the notification shall be indicated if different from above:   
3. Notified under Article 2.9.2 [X], 2.10.1 [   ], 5.6.2 [X], 5.7.1 [   ], other :  
4. Products covered (HS or CCCN where applicable, otherwise national tariff 
heading. ICS numbers may be provided in addition, where applicable):  Fish and 
fishery products (ICS 67.120.30)  
5. Title, number of pages and language(s) of the notified document:  Smok ed fish, 
smoke -flavoured and smoke -dried fish — Specification (10 page(s), in English)  
6. Description of content:  This East African Standard specifies requirements, sampling 
and test methods for smoked fish, smoke flavoured fish and smoke dried fish inten ded 
for human consumption.  
The standard covers all fish species.  
7. Objective and rationale, including the nature of urgent problems where 
applicable:  Consumer information, labelling; Prevention of deceptive practices and 
consumer protection; Protection of human health or safety; Quality requirements; 
Reducing trade barriers and facilitating trade  
8. Relevant documents:   
1. AOAC 952.13, Arsenic in food ― Silver diethyldibocarbamate method  
2. AOAC 972.23, Lead in fish ― Atomic absorption spectrophotometric method  
3. AOAC 977.13, Histamine in sea food — Fluorometric method  
4. AOAC 973.34, Cadmium in food ― Atomic absorption spectrophotometric method  
5. AOAC 983.20, Mercury (methyl) in fish and shellfish― Gas chromatographic 
method  G/TBT/N/BDI/39  
 
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  6. CAC/GL 50, General guideline on sampl ing 
7. CAC/RCP 52, Code of practice for fish and fishery products  
8. EAS 38 , Labelling of pre -packaged foods — Requirements  
9. EAS 39, Hygiene in the food and drink manufacturing industry ― Code of practice  
10. ISO 1442, Meat and meat products — Determination of moistu re content 
(Reference method)  
11. ISO 4833 -1, Microbiology of the food chain — Horizontal method for the 
enumeration of microorganisms — Part 1: Colony -count technique at 30 degrees 
C by the pour plate technique  
12. ISO 6579,  Microbiology of food and animal feedin g stuffs — Horizontal method 
for the detection of Salmonella spp.  
13. 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)  
14. ISO 16649 -3, Microbiology of the food chain — Horizontal method for the 
enumeration of beta -glucuronidase -positive Escherichia coli — Part 3: Detection 
and most probable number technique using 5 -bromo -4-chloro -3-indolyl -ß-D-
glucuronide  
15. ISO/TS 17919, Microbiol ogy of the food chain — Polymerase chain reaction (PCR) 
for the detection of food -borne pathogens — Detection of botulinum type A, B, E 
and F neurotoxin -producing clostridia  
16. ISO 17993,  Water quality — Determination of 15 polycyclic aromatic 
hydrocarbons (P AH) in water by HPLC with fluorescence detection after liquid — 
Liquid extraction  
17. ISO 21527 -1, Microbiology of food and animal feeding stuffs — Horizontal method 
for the enumeration of yeasts and moulds — Part 1: Colony count technique in 
products with wat er activity greater than 0,95  
18. ISO/TS 21872 (all parts),  Microbiology of food and animal feeding stuffs — 
Horizontal method for the detection of potentially enteropathogenic Vibrio spp. 
KS 1715:2008, Smoked fish — Specification  
19. CAC RCP 25 -1979,  Recommended International Code of practice for smoked fish  
20. TBS/FDC 23  (4058)P3 - Smoked fish — Specification  
9. Proposed date of adoption:  To be determined  
Proposed date of entry into force:  To be determined  
10. Final date for comments:  60 days from notification  
11. Texts available from:  National enquiry point [X] or address, telephone and fax 
numbers and email and website addresses, if available , of other body:   
Documentation and Information Centre Division at BBN  
Boulevard de la Tanzanie N° 500  
BP: 3535 Bujumbur a, Burundi  
Tel: +25722221815 or +25722221577  
E- Mail: info@bbn -burundi.org   
Website: www.bbn -burundi.org