G/TBT/N/UGA/1257  
12 November 2020  
(20-8100) 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 dif ferent 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):  
Mayonnaise; DAIRY PRODUCE; BIRDS' EGGS; NATURAL HONEY; EDIBLE PRODUCTS OF 
ANIMAL ORIGIN, NOT ELSEWHERE SPECIFIED OR INCLUDED (HS 04); Preparations for 
sauces and prepared sauces; mixed condiments and seasonings (excl. soya sauce, tomato 
ketchu p and other tomato sauces, mustard, and mustard flour and meal) (HS 210390); 
Animal and vegetable fats and oils (ICS 67.200.10)  
5. Title, number of pages and language(s) of the notified document:  DUS 51:2020, 
Mayonnaise — Specification, Second Edition (20  page(s), in English)  
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, 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  
8. Relevant documents:   
1. Draft Rwanda Standard DRS 370: 2017, Mayonnaise — Specification  
2. Draft Kenya Standard DKS 551: 2012, Emulsified Sauces — Specification  
3. The Effect of Emulsion Intensity on Selected Sensory and Instrumental Texture 
Properties of Full -Fat Mayonnaise -Viktoria Olsson, Andreas Håkansson, Jeanette 
Purhagen, and Ka rin Wendin  G/TBT/N/UGA/1257  
 
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  4. Chemical Engineering Transactions vol. 32, 2013 Phase Inversion Emulsification 
Valentina Preziosi, Antonio Perazzo, Sergio Caserta, Giovanna Tomaiuolo, Stefano 
Guido  
5. Proposed Draft Revised Regional Standard for Mayonnaise CL 2000/17 -EURO June 
2000 Codex Alimentarius Commission  
6. 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  
7. 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 Department of Food Hygiene, Department of Vete rinary Hygiene and 
Management, Faculty of Veterinary Medicine, Cairo University, Cairo, Egypt  
8. AOAC 942.17, Arsenic in foods Molybdenum blue method  
9. AOAC 990.05, Copper, iron, and nickel in edible oils and fats. Graphite furnace 
atomic absorption spectrophot ometric method  
10. AOAC 994.02, Determination of Lead (Pb) in Edible Oils and Fats by Graphite 
Furnace atomic absorption spectrometer -AAS 
11. AOAC 998.09, Salmonella  in Foods; Colorimetric Polyclonal Enzyme 
Immunoassay Screening Method with Rappaport -Vassiliadis (R10) Broth and/or 
Tetrathionate Broth 3M (TECRA  Salmonella  Visual Immunoassay (VIA) ) 
12. AOAC 999.11, Determination of lead, cadmium, copper, iron and zinc in foods. 
Atomic absorption spectrophotometry after dry ashing  
13. US CAC/RCP 15, Code of hygienic practice for eggs and egg products  
14. US CAC/GL 50, General guidelines on sampling  
15. US 28 EAS 39, Code of practice for Hygiene in the Food and Drink Manufacturing 
Industry  
16. US EAS 12, Potable water — Specification  
17. US EAS 16, Plantation (mill) white sugar – Specification  
18. US EAS 35, Fortified food grade salt – Specification  
19. US EAS 38, Labelling of pre -packaged foods — General requirements  
20. US EAS 123, Distilled water — Specification (2nd Edition)  
21. US EAS 147 -1, Vinegar - Specification Part 1: Vinegar from natural sources  
22. US EAS 147 -2, Vinegar - Specification Part 2: Vinegar from artificial sources  
23. US EAS 803 , Nutrition labelling – Requirements  
24. US EAS 804, Claims on food – Requirements  
25. US EAS 805, Use of nutrition and health claims – Requirements  
26. US ISO 660, Animal and vegetable fats and oils — Determination of acid value 
and acidity  
27. US ISO 661, Animal and veg etable fats and oils — Preparation of test sample  
28. US ISO 663, Animal and vegetable fats and oils — Determination of insoluble 
impurities content  
29. US ISO 676, Spices and condiments — Botanical nomenclature  
30. US ISO 948, Spices and condiments — sampling  
31. US ISO 1842, Fruit and vegetable products — Determination of pH  G/TBT/N/UGA/1257  
 
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  32. 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  
33. US ISO 5555, Animal and vege table fats and oils —Sampling  
34. 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 m edium  
35. 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  
36. 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: Detection method  
37. 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  
38. 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 t han 0.95  
39. ISO 6658, Sensory analysis — Methodology — General guidance  
40. ISO 11035, Sensory analysis — Methodology — Texture profile  
41. US 45, General Standard for Food Additives  
42. US 168, Edible oils and fats – Specification  
43. US 738, General Standard for Contaminan ts and Toxins in Food and Feed  
44. US 1659, Materials in contact with food - Requirements for packaging materials  
9. Proposed date of adoption:  February 2021  
Proposed date of entry into force:  Upon declaration 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:   
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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