G/TBT/N/UGA/1855  
24 October 2023  
(23-7148) 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):  Anchovies 
"Engraulis spp.", salted or in brine only (excl. fillets and offal) (HS code(s): 030563);  Fish 
and fishery products (ICS code(s): 67.120.30)  
5. Title, number of pages and language(s) of the notified document:  DUS DARS 
1110 -3:2023, Dried small sardine and sardine -type pelagic fish — Part 3: salted 
Boiled dried anchovies, First edition ; (20 pag e(s), in English)  
6. Description of content:  This Draft Uganda Standard shall apply to all commercial 
species of anchovies belonging to the family Engraulidae that have been boiled in brine, 
and dried. This product is intended for consumption after cookin g and for further 
processing. This Standard shall not cover products that have undergone heat treatment 
prior to drying; It does not also cover products which have undergone an enzymatic 
maturation in brine. The product shall be prepared from fresh or froz en split or whole fish 
of the family Engraulidae with some of the species listed, but not limited in Annex A  
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; Reducing trade barriers and facilitating trade  G/TBT/N/UGA/1855  
 
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  8. Relevant documents:   
1. AOAC Official Method 937.09, Salt (chlorine as sodium chloride) in seafood  
2. AOAC Official Method 977.13, Histamine in sea food — Fluorometric method  
3. AOAC Official Method 999.10, Lead, cadmium, zinc, copper, and iron in foods — 
Atomic absorption spectrophotometry after microwave digestion  
4. AOAC Official Method 999.11, Lead, cadmium, copper, iron and zinc in foods — 
Atomic absorption spectrophotometry after dry ashing  
5. AOAC Official Method 2015.01, Heavy metals in food — Inductively coupled 
plasma–mass spectrometry  
6. ARS 53, General principles of food hygiene — Code of practice  
7. ARS 56, Prepackaged foods — Labelling  
8. ARS 471, Iodized food grade salt — Specification  
9. CAC/RCP 52, Code of practice for fish and fishery products  
10. CODEX STAN 192, General standard for food additives  
11. ISO 4831, Microbiology of food and animal fee ding stuffs — Horizontal method 
for the detection and enumeration of coliforms — Most probable number 
technique  
12. ISO 4832, Microbiology of food and animal feeding stuffs — Horizontal method 
for the enumeration of coliforms — Colony -count technique  
13. ISO 4833,  Microbiology of food and animal feeding stuffs — Horizontal method 
for the enumeration of microorganisms — Colony -count technique at 30 degrees 
C 
14. ISO 6579, Microbiology of food and animal feeding stuffs — Horizontal method 
for the detection of Salmonella spp. 
15. ISO 6887 -1, Microbiology of food and animal feeding stuffs — Preparation of test 
samples, initial suspension and decimal dilutions for microbiological examination 
— Part 1: General rules for the preparation of the initial suspension and decimal 
dilutions 
16. ISO 6887 -3, Microbiology of food and animal feeding stuffs — Preparation of test 
samples, initial suspension and decimal dilutions for microbiological examination 
— Part 3: Specific rules for the preparation of fish and fishery products  
17. ISO 6888 -1, Mic robiology 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  
18. ISO 6888 -2, Microbiology of food and animal  feeding stuffs — Horizontal method 
for the enumeration of coagulase -positive staphylococci (Staphylococcus aureus 
and other species) — Part 2: Technique using rabbit plasma fibrinogen agar 
medium  
19. ISO 6888 -3, Microbiology of food and animal feeding stuffs — Horizontal method 
for the enumeration of coagulase -positive staphylococci (Staphylococcus aureus 
and other species) — Part 3: Detection and MPN technique for low numbers  
20. ISO 7251, Microbiology of food and animal feeding stuffs — Horizontal method 
for the  detection and enumeration of presumptive Escherichia coli — Most 
probable number technique  
21. ISO 7937, Microbiology of food and animal feeding stuffs — Horizontal method 
for the enumeration of Clostridium perfringens — Colony -count technique  
22. ISO 16050, Food stuffs — Determination of aflatoxin B1, and the total content of 
aflatoxin B1, B2, G1 and G2 in cereals, nuts and derived products — High 
performance liquid chromatographic method  G/TBT/N/UGA/1855  
 
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  23. ISO 16654, Microbiology of food and animal feeding stuffs — Horizontal metho d 
for the detection of Escherichia coli O157  
24. ISO 18787, Foodstuffs — Determination of water activity  
25. ISO 21567, Microbiology of food and animal feeding stuffs — Horizontal method 
for the detection of Shigella spp.  
26. ISO/TS 21872 -1, Microbiology of food and a nimal feeding stuffs — Horizontal 
method for the detection of potentially enteropathogenic Vibrio spp. — Part 1: 
Detection of Vibrio parahaemolyticus and Vibrio cholerae  
27. ISO/TS 21872 -2, Microbiology of food and animal feeding stuffs — Horizontal 
method for  the detection of potentially enteropathogenic Vibrio spp. — Part 2: 
Detection of species other than Vibrio parahaemolyticus and Vibrio cholerae  
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  
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