ICS 67.120.30           DMS 199 -3:2018  
First  edition  
 
 
 
 
DRAFT MALAWI STANDARD  
(SADC HARMONIZED)  
 
 
 
 
 
 
 
 
 
 
 
 
 
Sausages  – Specification  
 
Part 3: Fish sausages  
 
 
 
 
 
 
 
 
 
 
 
 
Note: This is a draft standard and it shall neither be used nor  regarded as a Ma lawi standard   
 
 ICS 67.120.30           DMS 199-3:2018 
             First edition  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Sausages  – Specification  
 
Part 3: Fish sausages  
 
 
 
 
 
 
 
 
 
 
 
 
 
Obtainable from the 
Malawi Bureau of Standards  
Moirs Road  
P O Box 946  
BLANTYRE  
 
Tel: +265 1 870 488  
Fax: +265 1 870 756  
E-mail: mbs@mbsmw.org  
Website: www.mbsmw.org  
Price based on 6 page s 
© Copyright reserved   
i 
 TABLE OF CONTENTS  
 
Contents                                                                                                                                                      Page  
 
Foreword  ................................ ................................ ................................ ................................ ..............................  i 
Technical Committee  ................................ ................................ ................................ ................................ ...........  i 
Notice  ................................ ................................ ................................ ................................ ................................ ... i 
Scope  ................................ ................................ ................................ ................................ ................................ . 1 
Normative references  ................................ ................................ ................................ ................................ ........  1 
Definitions  ................................ ................................ ................................ ................................ ..........................  1 
Essential  composition and quality factors ................................ ................................ ................................ .........  3 
Contaminants  ................................ ................................ ................................ ................................ .....................  4 
Hygiene  ................................ ................................ ................................ ................................ ..............................  5 
Packaging and labeling ................................ ................................ ................................ ................................ ...... 5 
Sampling of fish sausages …………………………………………………………………………………………….  . 5 
Methods of analysis  ................................ ................................ ................................ ................................ ...........  6 
Criteria for conformity  ................................ ................................ ................................ ................................ ........  6 
 
FOREWORD  
 
This draft standard  is a Southern African Development Community  (SADC)  Harmonized Text covering the 
requirements and methods of tests for fish sausages . 
  
The harmonization of standards and technical regulations in the SADC  region is an obligation under the 
SADC protocol on Trade which was established under the SADC Treaty to  provide for elimination of tariffs 
and non-tarriff barriers  to trade.  
 
This standard is ide ntical to SADC HT 86, Fish sausages  – Specification.  
   
Acknowledgement is made fo r the use of the above standard . 
 
 
TECHNICAL COMMITTEE  
 
This draft standard was prepared by the Technical Committee MBS/TC 39, Fish and fishery products,  and 
the following companies, organizations and institutions were represented:  
 
Malawi Bureau of Standards.  
MALDECO Fisheries  
Malawi College of Fisheries;  
Ministry of Agri culture, Irrigation and Water Development – Department of Fisheries;  
Lake Harvest; and  
Lilongwe University for Agriculture and Natural Resources.  
 
 
NOTICE  
 
This standard shall be reviewed every five years, or earlier when it is necessary, in order to keep abreast of 
progress. Comments are welcome and shall be considered when the standard is being reviewed .  
1 
             DMS 199-3: 2018 
 
DRAFT MALAWI STANDARD  
 
Sausages  – Specification  
 
Part 3: Fish sausages  
 
1 SCOPE  
 
This draft standard specifies requirements and methods of sampling and test for fish sausages intended for 
human consumption or as an ingredient in other foods.  
 
 
2 NORMATIVE REFERENCES  
 
The following standard  contain s provisions, which through reference in this text, constitute pro visions of this 
draft standard.  All standards are subject to revision  and, since any reference to a standard is deemed to be a 
reference to the latest edition of th at standard, parties to agreements based on this draft standard  are 
encouraged to take steps to ensure the use of the most recent edition of the standard indicated below. 
Information on current valid national and international standards can be obtained fro m the Malawi Bureau of 
Standards.  
 
MS 19:  Labelling of prepacked foods – General standard;  
 
MS 21:  Food and food processing units – Code of hygienic conditions;  
 
MS 214:  Potable water – Specification ; 
 
MS 237:  Food additives – General standard;  
 
MS 302:  General standard for contaminants and toxins in food and feed ; 
MS 790:  Code of hygienic practice for fish and fishery products;  
 
CAC/GL 23: General requirements for nutrition and health claims;  
 
ISO 4832:  Microbiology of food and animal feeding stuffs – Horizontal method for the enumeration of 
coliforms – Colony -count technique;  
 
ISO 4833 : Microbiology of food and animal feeding stuffs – Horizontal method for the enumeration of 
microorganisms – Colony -count technique at 30 degrees;   
 
ISO 6579:  Microbiolog y of food and animal feeding stuffs – Horizontal method for the detection of Salmonella 
spp.;  
 
ISO 7251:  Microbiology of food and animal feeding stuffs – Horizontal method for the detection and 
enumeration of presumptive Escherichia coli – Most probable number technique;  
  
 
3 DEFINITIONS  
 
For the purpose of this draft standard , the following definitions shall apply:  
 
3.1  
meat  
parts of fish that are intended for and have been judged as safe and suitable for human consumption  
 
  
2 
 3.2 
 fresh meat  
meat that has not been subjected to any preservation other than chilling, freezing, vacuum -wrapping and 
wrapping in a controlled atmosphere  
 
3.3  
green weight  
the weight of the raw article before addition of other substances or before drying  
 
3.4  
minced fish meat  
boneless fish meat that has been comminuted into fragments/particles  
 
3.5 
fish meat preparations  
fresh fish meat, including minced fish meat which has had foodstuffs, seasonings or additives added to it  
 
3.6  
casing  
natural or artificial materials used to protect and/or hold fish meat  
 
3.7  
sausage fish meat  
product of ground fish or meat from suitable animal or a mixture of these, blended with or without spices and 
other seasonings  
 
3.8  
sausage  
product obtained by stuffing fish meat in casings and which m ay be fresh, fermented, cooked and/or smoked  
 
3.9  
fish meat content  
total amount of fish meat and meat fat in the sausage or sausage meat expressed as a percentage mass or 
per unit mass of product  
 
3.10  
fresh/raw fish sausages  
fish sausages made from me ats that have not been previously cured and require chilling or freezing and 
thorough cooking before consumption  
 
3.11  
cooked fish sausages  
fish sausages made with fresh meats and then fully cooked, intended to be either eaten immediately after 
cooking or  refrigerated  
 
3.12  
smoked fish sausages  
fish sausages that are smoked  and require to be refrigerated and cooked thoroughly before consumption  
 
3.13  
dry fish sausages  
fresh fish sausages that are dried a long shelf life  
 
3.14  
fermented fish sausages  
fish sausages that have undergone microbiological fermentation and curing  
 
3.15  
food  grade container  
materials that are free from substances that are hazardous to human health and may be permitted to come 
in contact with food  
  
3 
 4.  ESSENTIAL COMPOSITION AND QUALITY FACTORS  
 
4.1 Raw material  
 
4.1.1  Fish meat  
 
All fish meat shall have been obtained from fish that meets the requirements for fresh or frozen fish.  Scraps 
or waste that is inedible or unfit for human consumption shall not be used.  
 
4.1.2  Water  
 
Water used in the preparation of fish sausages shall conform to MS 214.  
 
4.2 Optional ingredients  
 
The following optional ingredients may be used in the preparation or manufacture of fish sausages provided 
they are fit for human consumption:  
 
4.2.1  Curing ingredients  
 
Ingredients may be used in the curing of meat for fish sausage manufacture in accordance with MS 237.  
 
4.2.2  Spices and seasonings  
 
Spices and seasonings used for fish sausage manufacture shall be fit for human consumption and conform 
to relevant Malawi or international standards.  
 
4.2.3  Other ingredients  
 
4.2.3.1  Edible starch;  
 
4.2.3.2  Cereals and cereal products;  
 
4.2.3.3  Milk and milk products;  
 
4.2.3.4  Sucrose, invert sugar, dextrose (glucose), lactose, maltose, glucose syrup (including corn syrup);  
 
4.2.3.5  Water soluble, aromatic hydrolyzed protein;  
 
4.2.3.6  Vegetable protein products; and  
 
4.2.3.7  Eggs and egg products and other products of plant and animal origin.  
 
4.3 Final product  
 
4.3.1  Fresh sausages  
 
4.3.1.1  Fresh fish sausages shall be prepared from one or more kinds of fresh or frozen meat flesh.  
 
4.3.1.2  Fresh fish sausages  shall not contain edible offals and other products of animal origin such as 
collagen, gelatine and rendered animal fats.  
 
4.3.1.3  Fresh fish sausages shall conform to the composition requirements indicated in Table  1.  
 
Table  1: Composition requirements for fresh fish sausages  
 
1 2 
Constituent  Requirements  
Fish meat, %, min  65 
Fat, %, max.  30 
Water/ice, %, max.  3  
4 
  
4.3.2  Smoked fish sausages  
 
4.3.2.1  Smoked fish sausages shall contain no less than 65  % fish meat and not more than 30  % fat.  
 
4.3.2.2  To facilitate chopping or mixing, water, or ice may be used in an amount not to exceed 3  % of the 
total ingredients used.  
 
4.3.2.3  Smoked fish sausages shall be smoked with only hard wood or other non -resinous materials.  
 
4.3.3  Cooked fish sausages  
 
4.3.3.1  Cooked sausages shall be prepared from one or more kinds of raw or cooked fish meat, seasoned 
and cured using one or more of the curing agents. They may or may not be smoked.  
 
4.3.3.2  Such products may contain raw or cooked edible offals and other product s of plant or animal origin 
individually or in combination, not in excess of 15 % of the total ingredients.  
 
4.3.3.3  The finished products shall not contain more than 30  % fat.  
 
4.3.3.4  Water or ice, or both, may be used to facilitate chopping or mixing or to dissolve the curing 
ingredients but the fish sausage shall contain no more than 10  % of added water.  
 
4.3.4  Dry fish sausages  
 
4.3.4.1  Dry fish sausages shall not be more than 60  % of the green weight.  
 
4.3.4.2  Semi dry fish sausages shall not be mor e than 70  % of the green weight.  
 
4.4 The product  shall comply with the microbiological limits given in Table 2.  
 
Table 2 – Microbiological limits  for fish sausages  
 
1 2 3 4 
S/No.  Type of microorganism  Maximum limit  Method of 
test Fresh 
sausages  Other types  
(i)  Total plate count (TPC) cfu, 
per g, max  106 103 ISO 4833  
(ii)  Escherichia coli,  cfu, per g, 
max 10 Absent  ISO 7251  
(iii)  Salmonella  spp. per 25 g, max  Absent  Absent  ISO 6579  
(iv)  Vibrio  spp. cfu, per g, max  Absent  Absent  ISO 21872  
(v)  Staphylococcus aureus , cfu, 
per g, max  103 102 ISO 6888  
(vi)  Listeria monocytogenes , cfu, 
per g, max  Absent  Absent  ISO 11290 
Part 1 & 2  
 
 
5  CONTAMINANTS  
 
5.1 Heavy metals  
 
Fish sausages  shall con form to those maximum levels for heavy metals and other contaminant as specified 
in MS 302.  
 
5.2 Pesticides and veterinary drug residues  
 
Fish sausages shall conform to the maximum residual limits for pesticide and veterinary drug residues 
established by t he Codex Alimentarius Commission for similar commodities.  
  
5 
 6  HYGIENE  
 
The product covered by the provisions of this draft standard shall be prepared and handled in accordance 
with MS 21  and MS 790.  
 
 
7  PACKAGING AND LABELLING  
 
7.1  Packaging  
 
Fish sausages  shall be packaged in food grade containers.  
 
7.2  Labelling  
 
The containers shall be labelled in accordance with MS 19  and the following specific labelling 
requirements shall apply and shall be legibly and indelibly marked: 
 
7.2.1  Name of the product shall be " Fish sausage”;  
 
7.2.1.1  The name shall be accompanied by a word describing the kind of meat used, or where more than 
one kind of meat has been used, by the names in descending order of proportion of the ingoing meat, e.g. 
"fish sausages", or fish and beef sausages".  
 
7.2.1.2  A declaration of the presence of binders and of edible offal and a declaration indicating the 
species of fish from which the meat or a combination of these meats  is derived, shall be given in 
connection with t he name of the product.  
 
7.2.2  List of ingredients ; 
 
7.2.3  Storag e and transportation conditions;  
 
7.2.4  Name an d physical address of processor;  
 
7.2.5  Net weight in metr ic; 
 
7.2.6  Date of production ; 
 
7.2.7  Batch or code number;  
 
7.2.8  Expiry date; and  
 
7.2.9  Country of origin 
 
7.3 Labelling of n on-retail containers  
 
7.3.1 Information on the above provisions shall be given either on the container or in accompanying 
documents, except that the name of the product, lot identification, and the name and address of the 
processor or packer as well as sto rage instructions, shall appear on the container.  
 
7.3.2 However, lot identification, and the name and address of the processor or packer may be 
replaced by an identification mark provided that such a mark is clearly identifiable with the accompanying 
docu ments.  
 
 
8 SAMPLING OF FISH SAUSAGES  
 
8.1 Scale of sampling  
 
8.1.1 Lot 
 
All containers in a consignment belonging to the same batch of manufacture shall constitute a lot. If the 
consignment is declared to consist of different batches of manufacture, containers of the same batch shall be 
grouped together and each group so formed shall constitute a separate lot.   
6 
  
Sample shall be tested from each lot for ascertaining conformity to the requirements of this draft standard.  
8.1.2 Sample size  
The number of c ontainers to be selected from a lot for testing for microbiological and other requirements 
shall depend on the size of the lot and shall be in accordance with Table 3.  
Table 3: Number of containers to be selected for sampling  
1 2 3 
Number of containers in  the 
lot No. of containers to be selected (n)  
Microbiological  Other tests  
up to 1300  
 12 18 
1301 to 3200  
 18 24 
3201 and above  24 30 
 
8.1.3 Sampling method  
The containers to be selected for testing shall be chosen at random from the lot by the following procedure.  
Starting from any container, count them as 1,2,3…... up to r.  Every rth containers thus counted shall be 
withdrawn, r being the integral part of N/n, where N is the total number of containers in the lot and n is the total 
number of c ontainer to be chosen  (Table 3) . 
 
8.2 Test samples and reference samples  
 
8.2.1 Samples for microbiological tests  
 
The sample containers selected for microbiological tests (see col. 2 of Table 3) shall be divided at random 
into three equal sets and labelled with all particulars of sampling.  One of these sets of sample containers 
shall be for the buyer; another for the supplier and the third set is the reference.  
 
8.2.2 Samples for other tests  
 
The sample containers selected for other tests (see col.  3 of Table 3) shall be divided at random into three 
equal sets and labelled with all the particulars of the sample.  One of these sets of sample containers shall 
be for the buyer, another for the supplier and third is the reference.  
 
8.2.3 Reference sampl es 
 
Referee samples shall consist of set of sample containers for microbiological tests (see 8.2.1) and a set of 
sample containers for other tests (see 8.2.2) and shall bear the seals of the buyer and supplier or as agreed 
to between the two.  
 
 
9 METHODS OF ANALYSIS  
 
Test of fish sausages shall be done in accordance with the standards stated in the relevant clauses.  
 
 
10 CRITERIA FOR CONFORMITY  
 
A lot shall be declared as conforming to this draft standard if samples inspected or analysed for quality 
requirements conform to the provisions of this standard.  
  
 
 
 
ICS 6 7.120.30              DMS 199-3:2018 
          First edition  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
THE MALAWI BUREAU OF STANDARDS              CERTIFICATION MARK SCHEME  
The Malawi Bureau of Standards is the 
standardizing body in Malawi under the aegis 
of the Ministry of Industry and Trade .  Set up 
in 1972 by the Malawi Bureau of Standards 
Act (Cap: 51:02), the Bureau is a parastatal 
body whose activities aim at formulating and 
promoting the general adoption of standards 
relating to structures, commodities, materials, 
practices, operations and from time  to time 
revise, alter and amend the same to 
incorporate advanced technology.  To bring the advantages of standardization 
within the reach of the common consumer, the 
Bureau operates a Certification Mark Scheme. 
Under this scheme, manufacturers who 
produce goods that conform to national 
standards are granted permits to use the 
Bureau’s “Mark of Quality” depicted below on 
their products.  This Mark gives confidence to 
the consume r of the commodity’s reliability