G/TBT/N/BWA/103  
 
10 May 2019  
(19-3204) Page: 1/3 
Committee on Technical Barriers to Trade  Original: English  
 
  
NOTIFICATION  
The following notification is being circulated in accordance with Article 10.6  
 
1. Notifying Member:  BOTSWANA   
If applicable, name of local government involved (Article 3.2  and 7.2):   
2. Agency responsible:  Botswana WTO -TBT Enquiry Point  
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:   
Botswana Bureau of Standards  
Private Bag Bo 48  
Gaborone  
Botswana  
Tel: (+267) 3903200  
Fax: (+267) 3903120  
Email : infoc@hq.bobstandards.bw  
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):  Meat, 
meat products and other animal produce (ICS 67.120)  
5. Title, number of pages and language(s) of the notified document:  Meat — Raw 
beef products — Specifications  
6. Description of content:  This Botswana standard specifies requirements including 
compositional requirements for the production of beef products sold as raw and intended 
for human consumption.  
These products may have undergone boning, slicing, dicing, mincing or freezing without 
changing the biochemical structure of the meat musculature.   
Products which are mixture of other species meats but are predominately beef are also 
included in this scope.  
7. Objective and rationale, in cluding the nature of urgent problems where 
applicable:  Consumer information, labelling; Prevention of deceptive practices and 
consumer protection; Protection of human health or safety; Protection of animal or plant 
life or health; Quality requirements; Ha rmonization; Reducing trade barriers and 
facilitating trade  
8. Relevant documents:   
• AOAC 928.08 , Nitrogen in meat – Kjeldahl method  
• AOAC 960.39, Analysis of total fat – Soxhlet method  G/TBT/N/BWA/103  
 
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  • BOS ISO 4833-1, Microbiology of the food chain - Horizontal method for  the 
enumeration of microorganisms -Part 1: Colony count at 30 degrees C by the 
pour plate technique  
• BOS ISO  6579, Microbiology of food and animal feeding stuffs - Horizontal method 
for the detection of Salmonella spp.  
• BOS ISO  7251, Microbiology of food an d animal feeding stuffs - Horizontal method 
for the detection and enumeration of presumptive Escherichia coli - Most probable 
number technique  
• Codex Standard 1 – 1995 General standard for the labelling of pre – packaged 
foods  
• Codex Stan 193, General Standa rd for Contaminants and Toxins in Food and Feed  
• ISO 937, Meat and meat products - Determination of nitrogen content (Reference 
method)  
• ISO 1443 , Meat and meat products - Determination of total fat content  
• ISO 1841 -1, Meat and meat products - Determination of chloride content - Part 1: 
Volhard method  
• ISO 1841 -2, Meat and meat products - Determination of chloride content - Part 2: 
Potentiometric method  
• ISO 5554, Meat products - Determination of starch content (Reference method)  
• ISO 4833 -2, Microbiology of the food chain - Horizontal method for the 
enumeration of microorganisms - Part 2: Colony count at 30 degrees C by the 
surface plating technique  
• ISO 6887-1, Microbiology of the food chain - Preparation of test samples, initial 
suspension an d decimal dilutions for microbiological examination - Part 1: General 
rules for the preparation of the initial suspension and decimal dilutions  
• ISO 6887 -2, Microbiology of the food chain - Preparation of test samples, initial 
suspension and decimal dilutio ns for microbiological examination - Part 2: Specific 
rules for the preparation of meat and meat products  
• ISO 13965, Meat and meat products - Determination of starch and glucose 
contents - Enzymatic method  
• ISO 16649 -1, Microbiology of food and animal feedi ng stuffs - Horizontal method 
for the enumeration of beta -glucuronidase -positive Escherichia coli - Part 1: 
Colony -count technique at 44 degrees C using membranes and 5 -bromo -4-chloro -
3-indolyl beta -D-glucuronide  
• ISO 16649 -2, Microbiology of food and anima l feeding stuffs - Horizontal method 
for the enumeration of beta -glucuronidase -positive Escherichia coli - Part 2: 
Colony -count technique at 44 degrees C using 5 -bromo -4-chloro -3-indolyl beta -
D-glucuronide  
• 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  
• ISO 16654, Microbiology of food and animal feeding stuffs - Horizontal method 
for the detection of Escherichia coli O157  
• ISO 21528 -1, Microbiology of the food chain - Horizontal method for the detection 
and enumeration of Enterobacteriaceae - Part 1: Detection of Enterobacteriaceae  
• ISO 21528 -2, Microbiology of the food chain - Horizontal method for the detection 
and enumeration of Enterobacteriaceae - Part 2: Colony -count technique  G/TBT/N/BWA/103  
 
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  9. Proposed date of adoption:  To be determined  
Proposed date of entry into force:  To be determined  
10. Final date for comments:  2 July 2019  
11. Texts available from:  National enquiry point [X] or address, telephone and fax 
numbers and email and website addresses, if available , of other body:   
Botswana Bureau of Standards  
Private Bag Bo 48  
Gaborone  
Botswana  
Tel: (+267) 3903200  
Fax: (+267) 3903120  
Email: infoc@hq.bobstandards.bw