G/SPS/N/UGA/139  
 
13 November 2020  
(20-8153) Page: 1/3 
Committee on Sanitary and Phytosanitary Measures  Original: English  
 
  
NOTIFICATION  
1. Notifying Member:  UGANDA  
If applicable, name of local government involved:   
2. Agency responsible:  Uganda National Bureau of Standards  
3. Products covered (provide tariff item number(s) as specified in national 
schedules deposited with the WTO; ICS numbers should be provided in addition, 
where applicable):  Mayonnaise  
4. Regions or countries likely to be affected, to the extent relevant or practicable : 
[X] All trading partners   
[ ] Specific regions or countries:   
5. Title of the notified document:  DUS 51:2020, Mayonnaise - Specification, Second 
Edition . Language(s):  English . Number of pages:  20 
https://members.wto.org/crnattachments/2020/SPS/UGA/20_6977_00_e.pdf  
6. Description of content:  This Draft Uganda standard specifies the requirements, 
sampling and methods of test, for mayonnaise intended for human consumption.  
7. Objective and rationale: [X]  food safety, [  ] animal health, [  ] plant protection, 
[ ] protect humans from animal/plant  pest or disease, [  ] protect territory from 
other damage from pests.   
8. Is there a relevant international standard? If so, identify the standard:  
[ ] Codex Alimentarius Commission (e.g.  title or serial number of Codex 
standard or related text) :  
[ ] World Organization for Animal Health (OIE) (e.g.  Terrestrial or Aquatic 
Animal Health Code, chapter number) :  
[ ] International Plant Protection Convention (e.g.  ISPM number) :  
[X] None  
Does this proposed regulation conform to the relevant international standard?  
[ ] Yes   [  ] No 
If no, describe, whenever possible, how and why it deviates from the 
international standard:   
9. Other relevant documents and language(s) in which these are available:  
− Draft Rwanda Standard DRS 370: 2017, Mayonnai se - Specification;  
− Draft Kenya Standard DKS 551: 2012, Emulsified Sauces - Specification;  G/SPS/N/UGA/139  
 
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  − The Effect of Emulsion Intensity on Selected Sensory and Instrumental Texture 
Properties of Full -Fat Mayonnaise -Viktoria Olsson, Andreas Håkansson, Jeanette 
Purhagen,  and Karin Wendin;  
− Chemical Engineering Transactions vol. 32, 2013 Phase Inversion Emulsification 
Valentina Preziosi, Antonio Perazzo, Sergio Caserta*, Giovanna Tomaiuolo, 
Stefano Guido;  
− Proposed Draft Revised Regional Standard for Mayonnaise CL 2000/17 -EURO June 
2000 Codex Alimentarius Commission;  
− Master thesis Mayonnaise Quality and Catastrophic Phase Inversion Lund 
University Department of Food Technology Engineering and Nutrition Ebba 
Widerström & Rebecca Öhman 2017 Supervisors: Fredrik Innings, Dragana Arlov 
and Björn Bergenståhl Examiner: Marilyn Rayner;  
− Effect of Naturally Contaminated Feed with Aflatoxins on Performance of Laying 
Hens and the Carryover of Aflatoxin B Residues in Table Eggs - Salwa A. Aly and 
W. Anwer Departmentof Food Hygiene, Department of Veterinary Hygiene and 
Management, Faculty of Veterinary Medicine, Cairo University, Cairo, Egypt;  
− AOAC 942.17, Arsenic in foods Molybdenum blue method;  
− AOAC 990.05, Copper, iron, and nickel in edible oils and fats. Graphite furnace 
atomic absorption spectrophotometric method;  
− AOAC 994.02, Determination of Lead (Pb) in Edible Oils and Fats by Graphite 
Furnace atomic absorption spectrometer -AAS; 
− AOAC 998.09 , Salmonella in Foods; Colorimetric Polyclonal Enzyme 
Immunoassay Screening Met hod with Rappaport -Vassiliadis (R10) Broth and/or 
Tetrathionate Broth 3Mä TECRAä Sal mo nella Visual Immunoassay (VIA);  
− AOAC 999.11, Determination of lead, cadmium, copper, iron and zinc in foods. 
Atomic absorption spectrophotometry after dry ashing;  
− US CA C/RCP 15, Code of hygienic practice for eggs and egg products;  
− US CAC/GL 50, General guidelines on sampling;  
− US 28 EAS 39, Code of practice for Hygiene in the Food and Drink Manufacturing 
Industry;  
− US EAS 12, Potable water - Specification;  
− US EAS 16, Plant ation (mill) white sugar - Specification;  
− US EAS 35, Fortified food grade salt - Specification;  
− US EAS 38, Labelling of pre -packaged foods - General requirements;  
− US EAS 123, Distilled water - Specification (2nd Edition);  
− US EAS 147 -1, Vinegar - Specificat ion Part 1: Vinegar from natural sources;  
− US EAS 147 -2, Vinegar - Specification Part 2: Vinegar from artificial sources;  
− US EAS 803, Nutrition labelling - Requirements;  
− US EAS 804, Claims on food - Requirements;  
− US EAS 805, Use of nutrition and health clai ms - Requirements;  
− US ISO 660, Animal and vegetable fats and oils - Determination of acid value and 
acidity;  
− US ISO 661, Animal and vegetable fats and oils - Preparation of test sample;  
− US ISO 663, Animal and vegetable fats and oils - Determination of inso luble 
impurities content;  
− US ISO 676, Spices and condiments - Botanical nomenclature;  
− US ISO 948, Spices and condiments - sampling;  
− US ISO 1842, Fruit and vegetable products - Determination of pH;  
− US 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;  
− US ISO 5555, Animal and vegetable fats and oils -Sampling;  
− US IS0 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;  
− US ISO 7251, Microbiology of food and animal feeding stuffs - Horizontal method 
for the  detection and enumeration of presumptive Escherichia coli - Most probable 
number technique;  
− US ISO 11290 -1, Microbiology of the food chain - Horizontal method for the 
detection and enumeration of Listeria monocytogenes and of Listeria spp. - Part 
1: Detec tion method;  G/SPS/N/UGA/139  
 
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  − US ISO 16050, Foodstuffs - Determination of aflatoxin B1, and the total content 
of aflatoxins B1, B2, G1 and G2 in cereals, nuts and derived products - High-
performance liquid chromatographic method;  
− US ISO 21527 -1, Microbiology of food and an imal 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;  
− ISO 6658, Sensory analysis - Methodology - General guidance;  
− ISO 11035, Sensory analysis - Methodology - Texture profile;  
− US 45, General Standard for Food Additives;  
− US 168, Edible oils and fats - Specification;  
− US 738, General Standard for Contaminants and Toxins in Food and Feed;  
− US 1659, Materials in contact with food - Requirements for pac kaging materials;  
− Uganda Gazette.  (available in English)  
10. Proposed date of adoption (dd/mm/yy) : February 2021.  
Proposed date of publication (dd/mm/yy) : To be determined.  
11. Proposed date of entry into force: [  ] Six months from date of publication , 
and/or  (dd/mm/yy) : Upon declaration as mandatory by the Minister for Trade, 
Industry and Cooperatives.  
[X] Trade facilitating measure   
12. Final date for comments: [X]  Sixty days from the date of circulation of the 
notification and/or (dd/mm/ yy): 12 January 2021  
Agency or authority designated to handle comments: [  ] National Notification 
Authority, [  ] National Enquiry Point. Address, fax number and e -mail address 
(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) 417 333 250/1/2  
Fax: +(256) 414 286 123  
E-mail: info@unbs.go.ug   
Website: https://www.unbs.go.ug  
13. Text(s) available from: [  ] National Notification Authority, [  ] National Enquiry 
Point. Address, fax number and e -mail address (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) 417 333 250/1/2  
Fax: +(256) 414 286 123  
E-mail: info@unbs.go.ug   
Website: https://www.unbs.go.ug