PUBLIC REVIEW DRAFT DRAFT UGANDA 
STANDAR D 
  DUS DARS  1202 
First  Edition  
2022 -mm-dd 
 
 Reference number  
DUS DARS 1202 : 2022  
 
© UNBS 2022  
   
Preserved eggs -in-shell  
 
 PUBLIC REVIEW DRAFTDUS DARS  1202 : 2022  
ii                © UNBS  2022  - 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 
responsib le for its correct application  
© UNBS 2022  
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 2 50/1/2 
Fax: +256 41 286 123  
E-mail: info@unbs.go.ug  
Web: www.unbs.go.ug  
 
 
  PUBLIC REVIEW DRAFTDUS DARS  1202 : 2022  
© UNBS  2022  - 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 t he Laws of Uganda, as amended. UNBS is mandated to co -
ordinate the elaboration of standards and is  
(a) a member of International Organisati on for Standardisation (ISO);   
(b) a contact point for the WHO/FAO Codex Alimentarius Commission on Food Standard s; and  
(c) the National Enquiry Poin t 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 represent atives of 
consumers, traders, academicians, manufacturers, government and other stakeholders.  
Draft Uganda Standards adopted by the Technical Committee are widely circulated to stakeholders and the 
general public for comments. The committee reviews the com ments before recommending the draft standards 
for approval and declaration as Uganda Standards by the National Standards Council.  
This Draft Uganda Standard , DUS DARS 1202 :2022 , Preserved eg gs-in-shell, is identical with and is being 
reproduced from an African  Standard , DARS 1202 :2022 , Preserved eggs -in-shell, and is proposed for 
adoption as a Uganda Standard.  
The committee responsible for this document is Technical Committee UNBS/  TC 214, Poultry and poultry 
products . 
Wherever the words, “African  Standard " appear, they shou ld be replaced by "Uganda Standard ". 
  
 
   PUBLIC REVIEW DRAFTAFRICAN 
STANDARD  DARS  
1202 
First Edition 2022 
 
 Reference No. DARS 1202:2022(E) 
ICS 67.120.30  
 
 
© ARSO 20 22 
 
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 32 PUBLIC REVIEW DRAFTDARS 1202:2022  
ii © ARSO 2022 — All rights reserved  
Table of contents 
 
1 Scope ....................................................................................................................  1 
2 Normative references  ...............................................................................................  1 
3 Terms and definitions  ...............................................................................................  1 
4 Quality requirements  ................................................................................................  2 
4.1 Characteristics of preserved eggs in shell .............................................................................  2 
4.3 Specific requirement ..............................................................................................................  2 
4.3.1 Solid content ..........................................................................................................................  2 
5 Sizing ..............................................................................................................................................  2 
6. Contaminants  ..........................................................................................................  2 
6.1 Heavy metal contaminants .................................................................................................... 2 
6.2 Veterinary drugs residues ...................................................................................................... 3 
7. Hygiene  .................................................................................................................  3 
7.3. Microbiological requirements .............................................................................................  3 
8 Provisions concerning tolerances  ................................................................................  3 
8.1 Quality defect tolerances .......................................................................................................  3 
8.2 Size tolerances ......................................................................................................................  3 
9 Packaging, transport, storage  .....................................................................................  3 
10 Labelling  ................................................................................................................  4 
10.1 Labelling of Eggs ...................................................................................................................  4 
10.2 Labelling of Packages ............................................................................................................  4 
Bibliography  ...................................................................................................................  6 
 
 
  PUBLIC REVIEW DRAFTDARS 1 202:2022  
© ARSO 2022 — All rights reserved iii Foreword 
 
The African Organization for Standardization (ARSO) 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 harmonize 
African Standards (ARS) for the purpose of enhancing Africa’s internal trading capacity, increase 
Africa’s product and service competiti veness 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 Economic 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 committees 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 07, Meat, poultry, eggs and related products . 
 
 
 
 
 
© African Organisation for Standardisation 2021  — 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  
  
                                                 
* © 2021  ARSO — All rights of exploitation reserved worldwide for African Member States’ NSBs.  PUBLIC REVIEW DRAFTDARS 1202:2022  
iv © ARSO 2022 — 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 other 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 21 — 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.  
 
 
 
  PUBLIC REVIEW DRAFTDARS 1 202:2022  
© ARSO 2022 — All rights reserved v Introduction 
 
 
This draft African standard on Preserved eggs- in-shell aims to facilitate economic exchanges between 
countries and will contribute to the availability of quality products for the African population. It will 
contribute to the protection of consumers ‘health.  
 
 PUBLIC REVIEW DRAFTPUBLIC REVIEW DRAFTDARS 1 202:2022  
© ARSO 2022 — All rights reserved  1  
Preserved eggs-in -shell — Specification 
 
1 Scope 
 
shall. 
This Draft African Standard specifies quality and safety requirements, , methods of test for preserved 
hen eggs- in-shell fit for direct human consumption 
 
2 Normative references 
 
The following documents are referred to in the text in such a way that some or all of their content 
constitutes requirements 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. 
 
ISO 6579-1 Microbiology of the food chain — Horizontal method for the detection, enumeration and 
serotyping of Salmonella — Part 1: Detection of Salmonella spp. 
 
ISO 4833-1 Microbiology of the food chain — Horizontal method for the enumeration of 
microorganisms — Part 1: Colony count at 30 °C by the pour plate technique 
 
ISO 6888-1 Microbiology of the food chain — Horizontal method for the enumeration of coagulase-
positive staphylococci (Staphylococcus aureus and other species) — Part 1: Method using Baird-
Parker agar medium 
 
AOAC 952.13, Arsenic in food. Silver diethyldithiocarbamate 
 
AOAC 972.25, Lead in food. Atomic absorption spectrophotometry 
 
AOAC 973.34, Cadmium in food. Atomic absorption spectrophot 
 
AOAC 971.21, Mercury in food. Flameless atomic absorptions 
 
CAC/MRL 2 maximum residue limits (mrls) and risk management recommendations (RMRS) for 
residues of veterinary drugs in foods 
 
CAC/RCP 1 recommended international code of practice general principles of food hygiene 
 
 
3 Terms and definitions 
 
 For the purpose of this standard the following terms and definitions shall apply:: 
 
3.1 
Preserved eggs- in-shell  
Class B eggs which have been preserved, whether refrigerated or not, in a gas mixture, the composition 
of which differs from that of atmospheric air, and from those eggs which have undergone any other 
preservative treatment. 
 
3.2 
Foreign matter  
consists of organic or inorganic substances of internal or external origin within the contents. 
 
3.3 
Commodity lot  
eggs of one quality class and weight grade packed in uniform containers, from one packing plant, loaded 
on to one means of transportation, and presented once for control purposes. 
 
AFRICAN STANDARD  PUBLIC REVIEW DRAFTDARS 1 202:2022  
2 © ARSO 2022 — All rights reserved 3.4 
Week number  
the number referred to shall indicate the complete week beginning on Monday, but it may be used from 
midnight on Wednesday of the previous week.  Every year the numbering shall be continuous from 1 
to 52 or 53.  The week which includes 1 January shall bear the number 1. 
 
4 Quality requirements 
 
4.1 Characteristics of preserved eggs in shell 
 
 
Shell  normal shape, clean, dry, undamaged, slight deformations permissible. Surface of 
oiled eggs — slightly shining and eggs in line — slightly mat and rough 
 
Air Space  not more than 9 mm in height.  A mobile cavity up to 1/2 the length of the eggs is 
permissible 
 
Yolk  visible, slightly flattened, mobile 
 
White  translucent, slight thinning permissible 
 
Germ  imperceptible development 
 
Foreign Matter  not permissible 
 
Contents  free of foreign smell but a slight smell resulting from the method of preservation used 
is permissible. 
 
4.3 Specific requirement 
 
4.3.1 Solid content  
 
Solid content 23/25 is the accepted range. 
 
5 Sizing 
 
Eggs shall be graded into following weight grades 1, 2, 3, 4, 5, 6, 7- 
 
Weight Grade  
 
a Weight of eggs in 
grams  
b Minimum weight 
of 100 eggs in kg  
c Minimum weight of 360 
eggs in kg  
d 
1 70 and over  7.0 25.20  
2 65 to 70  6.6 23.76  
3 60 to  65  6.1 21.96  
4  55 to  60  5.6 20.16  
5 50 to  55   5.1 18.36  
6 45 to 50  4.6 16.36  
7 less than 45  no net minimum  weight laid down  
 
6. Contaminants  
 
6.1 Heavy metal contaminants 
 
Preserved eggs- in-shell shall comply with the requirements for heavy metals prescribed in Table 2.  
 
Table 2 — Heavy metal contaminants limits for goat carcasses and meat cuts 
 
S/No.  Contaminants  Limits, Max.  Test method  PUBLIC REVIEW DRAFTDARS 1 202:2022  
© ARSO 2022 — All rights reserved  3 ppm 
i Arsenic (As)  0.1 AOAC 952.13  
ii Lead (Pb)  0.1 AOAC 972.25  
iii Cadmium (Cd)  0.05 AOAC 973.34  
iv Mercury (Hg)  0.03 AOAC 971.21  
 
 
6.2 Veterinary drugs residues 
The product shall comply with the maximum residue limits as specified in CAC/MRL 2. 
 
7. Hygiene 
 
7.1 Preserved eggs in shell shall be produced and prepared under strict hygienic conditions 
according to CAC/RCP 1 
 
7.2 Preserved eggs in shell shall not contain microbiological counts exceeding limits prescribed 
below; 
 
7.3. Microbiological requirements  
 
S/No  Microorganism  Maximum limits  
 Test method  
i.  Salmonella spp , per 25g  Absent  ISO 6579  
ii.  Total plate count, cfu/g  25.000 - 50.000 cfu/g  ISO 4833 -1 
iii.  Staphylococcus. aureus:  Absent/g  ISO 6888 -1 
 
8 Provisions concerning tolerances 
 
8.1 Quality defect tolerances 
 
Up to 7 per cent of eggs not meeting the requirements of preserved Class B eggs is permissible. 
 
8.2 Size tolerances 
 
Weight tolerances in quantitative percentages:   For each weight grade not more than 10 per cent of 
eggs from the adjoining grade are permissible, provided that not more than 6 per cent of eggs from the 
lower adjoining grade are included. 
 
9 Packaging, transport, storage  
 
(i) Packs, including inner packing material shall be of food grade, shock resistant, dry, clean and in 
good repair and made of materials which protect the eggs from extraneous odour and the risk of 
quality deterioration. 
 
(ii) Large packs, used for transporting and dispatching eggs, including inner packing material, shall 
not be re-used unless they are as new and meet the technical hygiene requirements of paragraph 
1.  Re-used large packs, shall not bear any previous marking likely to lead to confusion.  Small 
packages containing not more than 30 eggs shall not be re-used. 
 
(iii) Eggs shall be stored in clean, dry premises, free of extraneous odour. 
 
(iv) Eggs in transport shall be kept clean, dry and free of extraneous odour and effectively protected 
from shocks, weather and the effect of light. PUBLIC REVIEW DRAFTDARS 1 202:2022  
4 © ARSO 2022 — All rights reserved  
(v) During storage and transport preserved eggs that have also been chilled shall be maintained at 
a temperature between 8°C and 0 °C, in order to maintain their initial quality, and, in any case the 
eggs shall not be re-chilled. 
 
10 Labelling 
 
10.1 Labelling of Eggs 
 
(i) Except where countries concerned agree otherwise, the eggs shall carry the name of the country 
of origin in roman letters. 
 
(ii) Preserved eggs Class B shall bear a distinguishing mark on the shell showing their quality class.  
They may also bear in roman letters one or more of the following particulars: 
 
(a) weight grade 
 
(b) the number of the packing station 
 
(c) the name or the style of the company of the packing station 
 
(d) a brand name or trademark 
 
(e) date or week number of packing. 
 
(iii) The distinguishing mark showing the quality class for preserved eggs Class B shall be a rhombus 
with diagonals of 16 mm and 7 mm. The weight grade may also be indicated by a number between 
2 mm and 3 mm high. When eggs are preserved they shall be marked as above before 
preservation. For eggs preserved in lime, however, these marks may be affixed after the 
preserving process has been carried out. 
 
(iv) The marking on eggs shall be clear, indelible, in red colour and be resistant to heat. The products 
used shall comply with the provisions in force in respect of colouring matters which may be used 
in foodstuffs intended for human consumption. 
 
10.2 Labelling of Packages 
 
(i) The following information printed on a white label or closing device in roman letters shall be placed 
over the closure or closures of the large packages so that the label or closing device is destroyed 
on opening and shall contain the following data: 
 
(a) country of origin (except where countries concerned are agreed otherwise) 
 
(b) packer and/or dispatcher — name, address or, where countries concerned agree, an 
officially accepted code mark 
 
(c) quality class 
 
(d) weight grade, weight in kilograms 
 
(e) identification number of commodity lot being sent 
 
(f) date or week number of packing 
 
(g) particulars as to refrigeration or the method of preservation uncoded. 
 
(ii) Furthermore in case of transport by sea the inscription "TOP" should be placed in the centre of 
the lid of the large package or on one of the cardboard flaps parallel to the longer side.  At the 
request of the buyer, additional marking of transportation packaging is permissible. 
 PUBLIC REVIEW DRAFTDARS 1 202:2022  
© ARSO 2022 — All rights reserved  5 (iii) Small packages, even when they are inside large packages shall be marked with the following 
data:  
 
(a) country or origin (except where countries concerned are agreed otherwise) 
 
(b) packer and/or dispatcher — name, address or, where countries concerned agree, an 
officially accepted code mark 
 
(c) quality class and weight grade 
 
(d) number of eggs packed 
 
(e) identification number of commodity lot being sent 
 
(f) date or week number of packing 
 
(g) particulars as to refrigeration or the method of preservation, uncoded. 
 
 
   PUBLIC REVIEW DRAFTDARS 1 202:2022  
6 © ARSO 2022 — All rights reserved Bibliography 
 
 
Regulations Governing the Voluntary Grading of Shell Eggs , 7 CFR Part 56, Effective March 30, 2008 
 
United States Standards, Grades, and Weight Classes for Shell Eggs,  AMS 56, Effective July 20, 
2000 
 
UNECE EP 45:1976/1994, Preserved eggs- in-shell  
 
Codex Alimentarius website: http://www.codexalimentarius.net/mrls/vetdrugs/jsp/vetd_q-e.jsp 
 
USDA Foreign Agricultural Service website: http://www.mrldatabase.com 
 
USDA Agricultural Marketing Service website: http://www.ams.usda.gov/AMSv1.0/Standards 
 
European Union: http://ec.europa.eu/enterprise/sectors/pharmaceuticals/veterinary-use/maximum-
residue-limits/index_en.htm 
 
 PUBLIC REVIEW DRAFTDARS 1 202:2022  
© ARSO 2022 — All rights reserved