G/SPS/N/UGA/28  
 
14 August 2018  
(18-5143) 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): Sausages  
4. Regions or countries likely to be affected, to the extent relevant or pra cticable : 
[X] All trading partners  
[ ] Specific regions or countries:  
5. Title of the notified document: DUS 1866:2018, Edible natural casings - Sausages - 
Specification, First Edition . Language(s): English.  Number of pages: 18 
https://unbs.go.ug/alerts.php?src=dsp  
https://members.wto.org/crnattachments/2018/SPS/UGA/18_43 98_00_e.pdf  
6. Description of content: This Draft Uganda Standard specifies the recommendations, 
requirements, test and sampling methods for edible natural casings used in sausage 
production fit for  the food industries and 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 standar d: 
[ ] 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 stand ard:  G/SPS/N/UGA/28  
 
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  9. Other relevant documents and language(s) in which these are available:  
- Uganda Gazette;  
- US 779, Requirements for the transportation of meat and meat products;  
- US 737, Hygienic requirements for the production of packaged meat products 
(processed or manufactured;  
-  US CAC/GL 50, General guidelines on sampling;  
-  US CAC/RCP 58, Code of hygiene practice for meat;  
-  US EAS 38, Labelling of prepackaged foods - Specification;  
-  US 45, General standards for food additives;  
-  US 1659, Mate rials in Contact with Food - Requirements for Packaging materials;  
- US ISO 6579, Microbiology of food and animal feeds - Horizontal method for detection, 
enumeration and serotyping of Salmonella, Enumeration by a miniaturized most 
probable number techniqu e; 
- US ISO 6888 -1, Microbiology of food and animal feeds - Horizontal method for 
enumeration of Coagulase - positive staphylococci. (Staphylococcus aureus and other 
species), Detection and MPN technique for low numbers;  
- US ISO 7251, Microbiology of food and animal feeds - Horizontal method for detection, 
enumeration of presumptive Escherichia coli  - Most probable number technique;  
- 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;  
- US ISO 21527 -2, Microbiology of food and animal feeding stuffs - Horizontal method for 
the enumeration of yeasts and moulds - Part 2: Co lony count technique in products with 
water activity less than or equal to 0.95;  
- US ISO 4832, Microbiology of food and animal feeding stuffs - Horizontal method for the 
enumeration of coliforms - Colony -count technique;  
- US ISO 4833 -1, Microbiology of t he food chain - Horizontal method for the enumeration 
of microorganisms - Part 1: Colony count at 30°C by the pour plate technique;  
- US ISO 4833 -2, Microbiology of the food chain - Horizontal method for the enumeration 
of microorganisms - Part 2: Colony c ount at 30°C by the surface plating technique;  
-  US EAS 12, Potable water - Specification;  
-  US EAS 35, Fortified food grade salt - Specification;  
-  Indian Standard - animal casing -grades and specification (1981) Second revision;  
- Jay B. Wenther  - Basics of casing, International Natural sausage casing Association, 
Washington DC 20005;  
- Joseph Sebranek (PH.D), Natural Vs artificial casings, (2010), evaluating which is best 
for your products.   
10. Proposed date of adoption (dd/mm/yy) : December 20 18 
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) : 13 October 2018  
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: http://www.unbs.go.ug/  G/SPS/N/UGA/28  
 
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  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: http://www.unbs.go.ug/