G/TBT/N/UGA/1655  
21 July 2022  
(22-5544) 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:  UGANDA  
If applicable, name of local government involved (Article 3.2 and 7.2):   
2. Agency responsible:   
Uganda National Bureau of Standards  
Plot 2 -12 ByPass Link, Bweyogerere Industrial and Business Park  
P.O. Box 6329  
Kampala, Uganda  
Tel: +(256) 4 1733 3250/1/2  
Fax: +(256) 4 1428 6123  
E-mail: info@unbs.go.ug  
Website: https://www.unbs.go.ug  
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 [  ], 3.2 [  ], 7.2 [  ], 
other:  
4. Products covered (HS or CCCN where applicable, otherwise national tariff 
heading. ICS numbers may be provided in addition, where applicable):  -- Other 
(HS code(s): 040899); Poultry and eggs (ICS code(s): 67.120.20)  
5. Title, number of pages and l anguage(s) of the notified document:  DUS 2664: 
2022, Poultry and poultry products — Pickled eggs — Specification, First Edition; (26 
page(s), in English)  
6. Description of content:  This Draft Uganda Standard specifies the requirements, 
sampling and test m ethods for pickled eggs for direct human consumption, including for 
catering purposes or for repackaging if required.  
Pickling is a process of preserving perishable food in vinegar and/or oil with added spices, 
salt and condiments in the form of a ready to eat product. Egg pickle is a comparatively 
new product. Egg pickle can be prepared from chicken, duck or quail eggs, depending on 
their availability and acceptability. Egg pickle is novel food product having a relatively 
long shelf life at ambient temperature.  
Egg pickling is the process of preserving hard cooked egg in vinegar and/oil with added 
spices, salt and condime nts in the form of ready to eat product. The egg pickle has 
advantage over other methods of eggs preservation as it does not require refrigeration 
or freezing conditions during storage and its spicy sensory characteristics make it 
desirable to the consumer s. 
Pickles occupy an important place among the traditional food processed in a number of  
countries in the world. With the increasing popularity of eggs and egg products, there is 
a good scope for the utilisation of eggs in the form of pickle.  G/TBT/N/UGA/1655  
 
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  Technological details pertaining to the process of pickled eggs have been worked out with 
a view to o ffer such nutritious, ready -to-eat product to the consumers.  
7. Objective and rationale, including the nature of urgent problems where 
applicable:  This standard is presently being formulated to ensure the production of 
quality pickled eggs that are accept able to the consumer and feasible for manufacture.; 
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; Reduci ng trade barriers and facilitating trade; Cost saving 
and productivity enhancement  
8. Relevant documents:   
1. AOAC 942.17, Arsenic in food. Molybdenum blue method;  
2. AOAC 999.11, Lead, Cadmium, Copper, Iron, and zinc in foods. Atomic absorption 
spectrophotometry after dry ashing;  
3. US 28 EAS 39, Code of practice for hygiene in the food and drink manufacturing 
industry;  
4. US 45, General standard for food additives;  
5. US 738, General stand ard for contaminants and toxins in food and feed;  
6. US 1659, Materials in contact with food — Requirements for packaging materials;  
7. US 1682, Edible eggs in shell – Specification;  
8. US CAC/MRL -2, Maximum Residue Limits (MRLs) and Risk management 
Recommendations  (RMRs) for Residues of Veterinary Drugs in food;  
9. US CAC/RCP 15, Code of hygienic practice for eggs and egg products;  
10. US EAS 12, Potable water — Specification;  
11. US EAS 35, Fortified food grade salt — Specification;  
12. US EAS 38, Labelling of pre -packaged foods  — General requirements;  
13. US EAS 123, Distilled water — Specification (2nd Edition);  
14. US EAS 147 -1, Vinegar - Specification Part 1: Vinegar from natural sources;  
15. US EAS 147 -2, Vinegar - Specification Part 2: Vinegar from artificial sources;  
16. US EAS 321, Edible fats and oils – Specification;  
17. US EAS 803, Nutrition labelling — Requirements;  
18. US EAS 805, Use of nutrition and health claims — Requirements;  
19. US ISO 948, Spices and condiments — sampling;  
20. US 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;  
21. US ISO 6579 -1, Microbiology of the food chain — Horizontal method for the 
detection, enumeration and serot yping of Salmonella — Part 1: Detection of 
Salmonella spp .; 
22. US 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: Techni que using Baird -Parker agar medium;  
23. US ISO 7937, Microbiology of food and animal feeding stuffs - Horizontal method 
for the enumeration of Clostridium perfringens - Colony -count technique;  
24. US ISO 11290 -2, Microbiology of food and animal feeding stuffs - Horizontal 
method for the detection and enumeration of Listeria monocytogenes -- Part 2: 
Enumeration method;  G/TBT/N/UGA/1655  
 
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  25. ISO 16649 -1, Microbiology of the food chain — 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;  
26. US 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 water activity greater than 0.95;  
27. US ISO 21527 -2, Microbiology of food and animal feeding stuffs — Horizontal 
method for the enumeration of yeasts and moulds — Part 2: Colony count 
technique in products with water activity less than or equ al to 0.95;  
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:   
Uganda National Bureau of Standards  
Plot 2 -12 ByPass Link, Bweyogerere Industrial and Business Park  
P.O. Box 6329  
Kampala, Uganda  
Tel: +(256) 4 1733 3250/1/2  
Fax: +(256) 4 1428 6123  
E-mail: info@unbs.go.ug  
Website: https://www.unbs.go.ug  
https://members.wto.org/crnattachments/2022/TBT/UGA/22_4843_00_e.pdf