G/TBT/N/UGA/1620  
24 June 2022  
(22-4889) 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): 210690); Poultry and eggs (ICS code(s): 67.120.20), Chicken essence  
5. Title,  number of pages and language(s) of the notified document:  DUS DARS 
1216: 2022, Chicken essence — Specification, First Edition; (20 page(s), in English)  
6. Description of content:  This African Standard specifies the quality and safety 
requirements, refere nced test methods and sampling for chicken essence. Chicken 
essence is prepared from whole dressed chickens by partial hydrolysis along with the 
boiled water extract and concentrated under vacuum. The concentrated extract is further 
sterilized and the fat,  if any, is removed. The concentrate is further processed and clarified 
to meet the prescribed requirements of nitrogen, total solids, etc. The required 
sweetening and flavouring agents are added and the product is packed in hermetically 
sealed ampoules.  
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; 
Harmonization; Re ducing trade barriers and facilitating trade; Cost saving and 
productivity enhancement  G/TBT/N/UGA/1620  
 
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  8. Relevant documents:   
• CAC/RCP 1, Recommended international code of practice — General principles of 
food hygiene  
• ISO 936, Meat and meat products — Determination of total ash  
• ISO 937, Determination of Nitrogen  
• ISO 2917, Meat and meat products –measurement of pH  
• AOAC 934.07 Processed meat and poultry products Lead Colorimetry (dithizone) 
II 
• AOAC 952.13, Arsenic in food — Silver diethyldithiocarbamate method.  
• AOAC Official Method 990.20Solids (Total) in Milk  
• ISO 1841 -2 Meat and meat products — Determination of chloride content — Part 
2: Potentiometric method  
• AOAC 974.07 Official Method of Analysis of Lead in Foods - Atomic Adsorpti on 
Spectrophotometry  
• AOAC 973.34, Official Method of Analysis of Cadmium in Foods  
• AOAC 971.21, Official Method of Analysis of Mercury in Foods  
• CAC/MRL 2, Maximum residue limits for veterinary drugs in food.  
• ARS 56, Labelling of pre -packaged foods — General  requirements  
• CAC/RCP 1, Recommended international code of practice — General principles of 
food hygiene  
• 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 food and animal feeding stuffs — Horizontal method 
for the enumeration of coagulase -positive staphylococci (Staphylococcus aureus 
and other species) — Part 1: Technique using Baird -Parker agar medium  
• ISO 16654, Microbi ology of food and animal feeding stuffs — Horizontal method 
for the detection of Escherichia coli 0157  
• ISO 16649 -2, Microbiology of food and animal feeding stuffs — Horizontal method 
for the enumeration of beta -glucuronidase -positive Escherichia coli — Part 2: 
Colony -count technique at 44 ˚C using 5 - bromo -4-chloro -3-indolyl beta -D-
glucuronide  
• ISO 7937, Microbiology of food and animal feeding stuffs — Horizontal method 
for the enumeration of Clostridium perfringens — Colony -count technique  
• ISO 11290 -1, Micr obiology of the food chain — Horizontal method for the 
detection and enumeration of Listeria monocytogenes and of Listeria spp. — Part 
1: Detection method  
• ISO 10272 -1:2017, Microbiology of the food chain — Horizontal method for the 
detection and enumeratio n of Campylobacter spp. — Part 1: Detection method  
• ISO 6579, Microbiology of food and animal feeding stuffs — Horizontal method 
for the detection of Salmonella spp.  
• CXS 234 Recommended Methods of Analysis and Sampling.  
• IS 5558:1970(R2000), Specification fo r Chicken Essence  
• Codex Alimentarius website: 
http://www.codexalimentarius.net/mrls/vetdrugs/jsp/vetd_q -e.jsp 
• USDA Foreign Agricultural Service website: http://www.mrldatabase.com  G/TBT/N/UGA/1620  
 
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  • USDA Agricultural Marketing Service website: 
http://www.ams.usda.gov/AMSv1.0/Standards  
• European Union: 
http://ec.europa.eu/enterprise/sectors/pharmaceuticals/veterinary -
use/maximumresidue - limits/index_en.htm.  
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_4264_00_e.pdf