G/TBT/N/UGA/1038  
 
7 March 2019  
(19-1396) 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 [   ], 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):  Meat 
sausages; Sausages and similar products, of meat, meat offal or blood; food preparations 
based on these produ cts (HS 1601); Meat and meat products (ICS 67.120.10)  
5. Title, number of pages and language(s) of the notified document:  
DUS DEAS  954:2019, Meat sausages – Specification, First Edition. (17 page(s), in 
English)  
6. Description of content:  This Draft Uganda Standard specifies requirements and 
methods of sampling and testing for sausages  made from beef, lamb/mutton, goat meat, 
camel meat, pork and poultry intended for human consumption.  
7. Objective and rationale, including the nature of urgent problem s where 
applicable:  Consumer information, labelling; Prevention of deceptive practices and 
consumer protection; Protection of human health or safety; Quality requirements; 
Harmonization; Reducing trade barriers and facilitating trade  
8. Relevant documents :  
1. AOAC 2011.04, Protein in Raw and Processed Meats – Automated Dye -Binding 
Method  
2. CAC/GL 50, General guidelines on sampling  
3. EAS 38, Labelling of pre -packaged foods – Specification  
4. EAS 39, Hygiene in the food and drink manufacturing industry – Code of prac tice 
5. Codex Stan 192, General standard for food additives  
6. EAS 12, Potable water – Specification  
7. CD/U/737/2012, Hygienic requirements for the production of packaged meat 
products (processed or manufactured)  
8. CAC/RCP 58 -2005, Code of hygienic practice for meat  
9. Codex Stan 193, General standard for contaminants and toxins in food and feed  G/TBT/N/UGA/1038  
 
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  10. ISO 936, Meat and meat products – Determination of total ash  
11. ISO 5961, Water quality – Determination of cadmium by atomic absorption 
spectrometry  
12. ISO 6633, Fruits, vegetables and derived products – Determination of lead 
content – Flameless atomic absorption spectrometric method  
13. ISO 6637, Fruits, vegetables and derived products – Determination of mercury 
content – Flameless atomic absorption method  
14. ISO 1442, Meat and meat products – Determination of moisture content 
(Reference method)  
15. ISO 1443, Meat and meat products – Determination of total fat content  
16. ISO 4833, Microbiology of foods and animal feeding stuffs – Horizontal method 
for the enumeration of microorganisms – Part 2: Colony count technique at 30 °C  
17. ISO 10272 -1, Microbiology of the food chain – Horizontal method for detection 
and enumeration of  Campylobacter spp. – Part 1: Detection method  
18. ISO 4833 -1, Microbiology of the food chain – Horizont al method for the 
enumeration of microorganisms – Part 1: Colony count at 30 degrees C by the 
pour plate technique  
19. ISO 16050, Foodstuffs – Determination of aflatoxin B1, and the total content of 
aflatoxins B1, B2, G1 and G2 in cereals, nuts and derived pro ducts – 
High-performance liquid chromatographic method  
20. ISO 17604, Microbiology of the food chain – Carcass sampling for microbiological 
analysis  
21. ISO 6579, Microbiology of food and animal feeding stuffs – Horizontal method for 
the detection of Salmonella sp p. 
22. 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  
23. ISO 7251, Microbiology of  food and animal feeding stuffs – Horizontal method for 
the detection and enumeration of presumptive Escherichia coli – Most probable 
number technique  
24. ISO 7937, Microbiology of food and animal feeding stuffs – Horizontal method for 
the enumeration of  Clostridium perfringens – Colony count technique  
25. ISO 11290, Microbiology of the food chain – Horizontal method for the detection 
and enumeration of Listeria monocytogenes and of Listeria spp.  
26. ISO 17294 -2, Water quality – Application of inductively coupled plasm a mass 
spectrometry (ICP -MS) – Part 2: Determination of selected elements including 
uranium isotopes  
9. Proposed date of adoption:  June 2019  
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:   
https://members.wto.org/crnattachments/2019/TBT/UGA/19_1350_00_e.pdf