PUBLIC REVIEW DRAFT DRAFT UGANDA STANDARD  
  DUS DEAS 954 
First  Edition  
2019-mm-dd 
 
 Reference number  
DUS DEAS 954: 2019 
© UNBS 2019 
   
Meat sausages — Specification  
 
 PUBLIC REVIEW DRAFTDUS DEAS 954: 2019 
ii                © UNBS  2019 - All rights reserved 
 Compliance with this standard does not, of itself confer immunity from legal obligations  
A Uganda Standard does not purport to include all necessary provisions of a contract. Users are 
responsible for its correct applicati on 
© UNBS 2019 
All rights reserved. Unless otherwise specified, no part of this publication may be reproduced or utilised in any 
form or by any means, electronic or mechanical, including photocopying and microfilm, without prior written 
permission from UNB S. 
Requests for permission to reproduce this document should be addressed to 
The Executive Director 
Uganda National Bureau of Standards 
P.O. Box 6329 
Kampala 
Uganda 
Tel: +256 417 333 250/1/2 
Fax: +256 414 286 123 
E-mail: info@unbs.go.ug  
Web: www.unbs.go.ug  
 PUBLIC REVIEW DRAFTDUS DEAS 954: 2019 
© UNBS  2019 - All rights reserved                iii National foreword 
Uganda National Bureau of Standards (UNBS) is a parastatal under the Ministry of Trade, Industry and 
Cooperatives established under Cap 327, of the Laws of Uganda, as amended.  UNBS is mandated to co-
ordinate the elaboration of standards and is  
(a) a member of International Organisation for Standardisation (ISO) and  
(b) a contact point for the WHO/FAO Codex Alimentarius Commission on Food Standards, and  
(c) the National Enquiry Point on TBT Agreement of the World Trade Organisation (WTO). 
The work of preparing Uganda Standards is carried out through Technical Committees. A Technical 
Committee is established to deliberate on standards in a given field or area and consists of representatives of 
consumers, traders, academicians, manufacturers, government and other stakeholders. 
Draft Uganda Standards adopted by the Technical Committee are widely circulated to stakeholders and the 
general public for comments. The committee reviews the comments before recommending the draft standards 
for approval and declaration as Uganda Standards by the National Standards Council.  
This Draft Uganda Standard, DUS DEAS 954: 2019 , Meat sausages — Specification , is identical with and has 
been reproduced from an International Standard, DEAS 954 : 2019, Meat sausages — Specification , and is 
being proposed for adoption as a Uganda Standard. 
The committee responsible for this document is Technical Committee UNBS/TC 2,  Food and agriculture , 
Subcommittee SC 12, Meat, poultry and processed products.  
Wherever the words, “ East African Standard " appear, they should be replaced by "Uganda Standard." PUBLIC REVIEW DRAFT DEAS 954: 2019  
ICS nn.nnn.nn  
© EAS yyyy                                                                                                                              First Edition yyyy   
DRAFT EAST AFRICAN STANDARD  
Meat sausages  — Specification  
EAST AFRICAN COMMUNITY  
 
 
 
 
 
 
 PUBLIC REVIEW DRAFTPUBLIC REVIEW DRAFT                                                                                                        DEAS 954: 2019  
ii © EAC  2019  – All rights reserved  
 Copyright notice  
This EAC document is copyright -protected by EAC. While the reproduction of this document by 
participants in the EAC standards development process is p ermitte d without prior permission from EAC, 
neither this document nor any extract from it may be reproduced, stored or transmitted in any form for 
any other purpose without prior written permission from EAC.  
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© East African Community  2019  — All rights reserved  
East African Community   
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Reproduction for sales purposes may be subject to royalty payments or a licensing agreement.  
Violators may be persecuted  PUBLIC REVIEW DRAFTDEAS 954: 2019  
© EAC 2019  – All rights reserved  iii 
 Foreword  
Development of the East African Standards has be en nece ssitated by the need for harmonizing requirements 
governing quality of products and services in the East African Community. It is envisaged that through 
harmonized standardization, trade barriers that are encountered when goods and services are exch anged 
within the Community will be removed.  
In order to achieve this objective, the Community established an East African Standards Committee mandated 
to develop and issue East African Standards.   
The Committee is composed of representatives of the Nation al Stan dards Bodies in Partner States, together 
with the representatives from the private sectors and consumer organizations. Draft East African Standards 
are circulated to stakeholders through the National Standards Bodies in the Partner States. The comme nts 
received are discussed and incorporated before finalization of standards, in accordance with the procedures 
of the Community.  
East African Standards are subject to review, to keep pace with technological advances. Users of the East 
African Standards ar e there fore expected to ensure that they always have the latest versions of the standards 
they are implementing .  
 PUBLIC REVIEW DRAFTPUBLIC REVIEW DRAFTEAST AFRICAN STANDARD                                                                                                       DEAS 954:20 19 
 
© EAC 2019  – All righ ts reserved  1 
 Meat s ausages  — Specification  
1 Scope  
This Draft East African  Standard specifies requirements and methods of sampling and test ing for sausag es 
made  from beef, lamb/mutton, goat meat, camel meat, pork and poultry  intended for human consumption .  
2 Normative references  
The following referenced documents are indispensable for the application of this document. For dated 
references, only the editio n cited  applies. For undated references, the latest edition of the referenced 
document (including any amendments) applies.  
AOAC 2011.04 , Protein in Raw and Processed Meats — Automated Dye -Binding Method  
CAC/GL 50,  General guidelines on sampling  
EAS 38, Labelling of pre -packaged foods — Specification  
EAS 39, Hygiene in the food and drink manufacturing industry — Code of practice  
Codex Stan 192, General standard for food additives   
EAS 12, Potable w ater — Specification  
CD/U/737/2012 , Hygienic requirements f or the production of packaged meat products (processed or 
manufactured)  
CAC/RCP 58 -2005, Code of hygienic practice for meat  
Codex Stan 193, General standard for contaminants and toxins in food and feed   
ISO 936,  Meat and meat products -- Determination of total a sh 
ISO 5961 , Water quality -- Determination of cadmium by atomic absorption spectrometry  
ISO 6633 , Fruits, vegetables and derived products -- Determination of lead content -- Flameless atomic 
absorption spectrometric method  
ISO 6637 , Fruits, vegetab les and  derived products -- Determination of mercury content -- Flameless atomic 
absorption method  
ISO 1442,  Meat and meat products -- Determination of moisture content (Reference method)  
ISO 1443,  Meat and meat products -- Determination of total fat conte nt 
ISO 4833, Microbiology of foo ds and animal feeding stuffs – Horizontal method for the enumeration of 
microorganisms – Part 2: Colony count technique at 30 °C  PUBLIC REVIEW DRAFT                                                                                                        DEAS 954: 2019  
2 © EAC  2019  – All rights reserved  
 ISO 10272 -1, Microbiology of the food chain -- Horizontal method for detection and enumeration of 
Camp ylobacter spp. -- Part 1: Detection method  
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  
ISO 16050,  Foodstuffs -- Determinati on of a flatoxin B1, and the total content of aflatoxins B1, B2, G1 and G2 
in cereals, nuts and derived products -- High-performance liquid chromatographic method  
ISO 17604,  Microbiology of the food chain -- Carcass sampling for microbiological analysis  
ISO 6579, Microbiology of food and animal feeding stuffs -- Horizontal method for the detection of Salmonella 
spp.  
ISO 6888 -1, Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of 
coagulase -positive staphylococci (Staphyl ococcus  aureus and other species) — Part 1: Technique using 
Baird -Parker agar medium  
ISO 7251,  Microbiology of food and animal feeding stuffs — Horizontal method for the detection and 
enumeration of presumptive Escherichia coli — Most probable number techn ique  
ISO 7937 , Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of 
Clostridium perfringens — Colony count technique  
ISO 11290,  Microbiology of the food chain -- Horizontal method for the detection and enumeration of L isteria  
monocytogenes and of Listeria spp.  
ISO 17294 -2, Water quality -- Application of inductively coupled plasma mass spectrometry (ICP -MS) -- Part 
2: Determination of selected elements including uranium isotopes  
3 Terms and definitions  
For the purposes of this  standard , the following terms and definitions shall apply . 
3.1  
meat  
all parts of slaughtered animal that are intended for or have been judged as safe and  suitable for human 
consumption  
3.2  
poultry  
birds domesticated for  human consumption  includ ing ch ickens, turkeys, ducks, geese, guinea -fowls, 
quail or pigeons, Pheasant, Emu, Ostrich  
 
3.3  
offal  
parts  of the slaughtered animal removed during dressing such as intestines, blood, heart, kidney, liver, 
pancreas, spleen, thymus, tongue.  
3.4  
edible  offal s  
parts  of the slaughtered animal removed during dressing that are fit for human consumption  
3.6  
raw meat  
meat that has not been subjected to any preserving process other than chilling, freezing, vacuum -wrapping 
and wrapping in a controlled atmosp here  PUBLIC REVIEW DRAFTDEAS 954: 2019  
© EAC 2019  – All rights reserved  3 
 3.8  
minced meat  
boneless meat that has been reduced into particles.  
3.9  
meat preparations  
raw meat, including minced meat which has had foodstuffs, seasonings or additives added to it  
3.10 
foodstuffs  
substance with a food value specifically the  raw m aterial of food before or after processing.  
3.11 
seasonings  
substance s added to food to modify colour, texture and flavour.  
3.12 
food additives  
Any substance not normally consumed as food by itself and not normally used as typical ingredient of food  
whet her or not it has a nutritional value , added to food for technological and organoleptic purposes.  
3.13  
meat products  
products resulting from the processing of meat or from the further processing of such processed products, so 
that the cut surface s hows that the product no longer has the characteristics of fresh meat  
3.14  
casing  
natural or artificial materials used to protect and or hold sausages  
3.15 
sausage meat  
product of minced pork,  rabbit meat,  beef, poultry meat or meat from suitable anim als, a mixture of these, 
blended with or without spices and other seasonings  
3.16 
sausage  
product obtained by stuffing sausage meat or other ingredients  like soya protein in casings and which may be 
fresh, fermented, cooked and/or smoked  
3.17 
meat conten t 
total amount of lean meat tissues and meat fat in the sausage or sausage meat  
3.18  
fresh sausages  
sausages made from meats that have not been previously cured and require chilling or freezing and thorough 
cooking before eating  
3.19  
cooked sausages  
sausa ges made with fresh meats and then fully cooked, intended to be either eaten immediately after cooking 
or refrigerated  
3.20  
smoked sausages  
sausages that are smoked and require to be refrigerated and cooked thoroughly before eating  PUBLIC REVIEW DRAFT                                                                                                        DEAS 954: 2019  
4 © EAC  2019  – All rights reserved  
 3.21  
dry sausa ges  
sausages prepared from one or more kinds of fresh, chilled or frozen meat  subjected to a controlled air-drying  
process  
3.22  
fermented sausages  
sausages that have undergone microbiological fermentation and curing  
3.23  
food grade material  
materials  that are free from substances that are hazardous to human health and may be permitted to come in 
contact with food  
4 Requirements  
4.1 Raw material  
4.1.1 Meat  
Meat sausages shall be obtained from meat types specified in the scope of this standard.  Such mea t sha ll 
have been passed as fit for human consumption by a competent authority.  
 
4.1.2 Curing ingredients  
Ingredients may be used in curing of meat for sausage manufacture in accordance with Codex Stan 192.  
4.1.3 Spices and seasonings  
Spices and seasoni ngs u sed for sausage manufacture shall be fit for human consumption and conform to 
relevant standards.  
4.1.4 Water  
Water used in the preparation of sausages shall conform to EAS 12.  
4.2 Optional ingredients  
Optional ingredients listed below may be used  in the preparation or manufacture of meat sausages. When 
used shall comply with the relevant East African Standards. In cases where EAS is not available 
manufactures are advised to consult with the Partner States.  
a) other products of animal origin;  
b) edible  starch;  
c) cereals and cereal products;  
d) milk and milk products;  
e) sucrose, invert sugar, dextrose (glucose), lactose, maltose, glucose syrup (including corn syrup);  
f) water soluble, aromatic hydrolysed  protein;  
g) vegetable protein products ; and   PUBLIC REVIEW DRAFTDEAS 954: 2019  
© EAC 2019  – All rights reserved  5 
 h) eggs and egg products.  
 
4.3 General  requirements  
4.3.1  Fresh sausages shall be prepared from one or more kinds of fresh, chilled or frozen meat.  
4.3.2  Smoked sausages shall be prepared from one or more kinds of fresh, chilled or frozen meat an d smo ked 
with only hard wood or other non -resinous materials.  
4.3.3  Cooked sausages shall be prepared from one or more kinds of fresh, chilled or frozen meat cooked, 
seasoned and cured.  
4.3.4  Dry/fermented sausages shall be prepared from one or more kinds  of fresh, chilled or frozen meat  
subjected to a controlled air-drying  process.  
4.4. Specific requirements  
4.4.1  Meat  sausages  shall comply with specific requirements given  in Table 1.  
Table 1 — Specific requirements for meat sausages  
Parameter  Fresh  Smoke d/Coo ked Dry fermented  Test methods  
Meat, % , Min.  52 60 65 AOAC 2011.04  
Fat, %, Max.  30 30 30 ISO 1443  
Moisture content, %, Max.  65 60 50 ISO 1442  
Total ash, % Max.  3 3 3 ISO 936  
5 Hygiene  
5.1 In addition to CAC/RCP 58  meat sausages  shall be produced,  processed, handled and s tored in 
accordance with EAS 39.  
5.2 Microbiological limits   
The product shall comply with microbiological limits specified  in Table 2;  
Table 2 — Microbiological limits for meat sausages  
S/No.  Microorganism  Sausage type  Test Meth od  
Fresh  Smoked/cooked  Dry/fermented  
i) Total plate  count , cfu/g , 
max.  106 103 N/A ISO 4833 -1  
ii) Staphylococcus aureas,  
CFU,  per g, max.   102    Absent  < 20 ISO 6888 -1  
iii) Escherichia Coli, CFU, per 
g, max.     102 Absent  Absent  ISO 7251  
iv) Salmonella, per 10g, max.   Absent  Absent  Absent  ISO 6579  
v) Clostridium perfringes   Absent  Absent  Absent  ISO 7937  
vi) Listeria monocytogens  Absent  Absent  Absent   ISO 11290  
vii) campylobacter  in 25g   Absent   Absent  Absent  ISO 10272 -1 PUBLIC REVIEW DRAFT                                                                                                        DEAS 954: 2019  
6 © EAC  2019  – All rights reserved  
 6 Food addi tives  
Food additives  used  in meat sausages  shall comply with Codex Stan 192 . 
7 Contaminants  
7.1 Heavy metals  
Meat sausages  shall conform to maximum levels for heavy metals as specified in Table 3.  
Table 3 — Maximum limits of heavy metals contaminants  
S/No. Contaminants  Maximum limits  
ppm  Test method  
i Arsenic (Ar)  0.1 ISO 17294 -2 
ii Lead (Pb)  0.1 ISO 6633  
iii Cadmium  0.03 ISO 5961  
iv Mercury  0.01 ISO 6637  
7.2 Veterinary drug residues  
Meat sausages shall comply with the maximum drug residue limits s pecif ied in CAC/MRL 2   
7.3 Pesticide residues  
Meat sausages shall comply with the maximum pesticide residue limits as specified by the Codex Alimentarius 
Commission.  
7.4 Aflatoxin  
Total aflatoxin in meat sausages may be tested on request by the relevant au thority. Values shall not exceed 
10µg/kg while aflatoxin B1 shall not exceed 5 µg/kg when tested in accordance with ISO 16050.  
8 Packaging  
Meat sausages shall be packaged in food grade containers which will safeguard the hygienic, nutritional, 
technologica l, and organoleptic qualities of the product.  
9 Labelling  
In addition to the requirements of EAS 38, the following labelling requirements shall apply and shall be legibly 
and indelibly labelled.  
a) Name  and type  of the product (example, fresh, cooked, smok ed, d ry/fermented)  
b) List of ingredients  
c) Name of the manufacturer and physical address;  
d) Country of origin;  
e) Batch or code number;  
f) Net weight and gross weight;  
g) Date of production / packaging;  
h) Storage condition; and  
i) Date of expiry;  PUBLIC REVIEW DRAFTDEAS 954: 2019  
© EAC 2019  – All rights reserved  7 
  
10 Weights and measures  
Meat s ausages shall be packaged in accordance with the Weights and measures legislation of respective 
Partner States.  
11 Sampling  
Sampling s hall be in accordance with the provisions of CAC/GL 50 for general sampling and ISO 17604 for 
microbiological analy sis 
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