G/TBT/N/UGA/1146  
3 December 2019  
(19-8316) Page: 1/2 
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  
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 [   ], other :  
4. Products covered (HS or CCCN where applicable, otherwise national tariff 
heading. ICS numbers may be provided in addition, where applicable):  Pasteurised 
liquid eggs; Other ( HS 040819); Poultry and eggs (ICS 67.120.20)  
5. Title, number of pages and language(s) of the notified document:  DUS 2170:2019, 
Pasteurised liquid eggs — Specification, First Edition. (18 page(s), in English)  
6. Description of content:  This Draft Uganda Standard specifies the requirements, testing 
and sampling methods for pasteurized liquid eggs obtained from domesticated birds for 
human consumption.  
Note: This draft standard was also notified to the SPS Committee.  
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  
8. Relevant documents:   
1.  Egg and egg products processing, Department of Agriculture, Food and Nutritional 
science, University of Alberta and Edmonton, Canada  
2.  IEC: 2007, Egg and Egg product standard, Guideline, International Egg 
Commission, London, UK  
3.  International Egg pasteurisation manual, United Egg Association, 2002  
4.  UNECE: 1986: Hen egg products for use in the food industry — Standard  
5.  Egg pasteurisation manual, US Department of Agricultural Research Services, 1969  
6.  Rheological Properties of Liquid Egg Products(LEPS), Mehmet Resat Atılgan & 
Sevcan Unluturk, International Journal of Food Properties, 11: 296 –309, 2008  
7.  AOAC Official Method 931.06, Phosphorus (Total) (P2O5) in Eggs  
8.  US 28, Code of practice for hygiene in the food and drink manufacturing  industry  
9.  US 45, General standard for food additives (5th Edition)  
10. US 1659, Materials in contact with food — Requirements for packaging materials  G/TBT/N/UGA/1146  
 
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  11. US CAC/GL 50, General guidelines on sampling  
12. US CAC/RCP 15, Code of hygienic practice for eggs and egg produc ts 
13. US EAS 5, Refined white sugar – Specification  
14. US EAS 12, Potable water — Specification  
15. US EAS 35, Fortified food grade salt — Specification  
16. US EAS 38, Labelling of pre -packaged foods — General requirements  
17. US EAS 797, Vitamin and mineral food supplement s – Requirements  
18. US EAS 805, Use of nutrition and health claims — Requirements  
19. US ISO 936, Meat and meat products — Determination of total ash  
20. US ISO 1736, Dried milk and dried milk products – Determination of fat content – 
Gravimetic method (Reference met hod) 
21. US ISO 1737, Evaporated milk and sweetened condensed milk — Determination of 
fat content — Gravimetric method (Reference method)  
22. US ISO 3728, Ice -cream and milk ice – Determination of total solids content 
(Reference method)  
23. US ISO 4832, Microbiology of food and animal feeding stuffs — Horizontal method 
for the enumeration of coliforms — Colony -count technique  
24. US ISO 4833 -1, Microbiology of the food chain – Horizontal method for the 
enumeration of microorganisms – Part 1: Colony count at 3 0 °C by the pour plate 
technique  
25. US ISO 4833 -2, Microbiology of the food chain – Horizontal method for the 
enumeration of microorganisms – Part 2: Colony count at 30 °C by the surface 
plating technique  
26. US ISO 6579 Cor. 1, Microbiology of food and animal fe eding stuffs — Horizontal 
method for the detection of Salmonella spp  
27. 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: Technique using Baird -Parker agar medium  
28. 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  
29. 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  
30. 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 equal to 0.95  
31. Uganda Gazette  
9. Proposed date of adoption:  June 2020  
Proposed date of entry into force:  Upon declarati on as mandatory by the Minister for 
Trade, Industry and Cooperatives.  
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:   
https://members.wto.org/crnattachments/2019/TBT/UGA/19_6874_00_e.pdf