DRAFT UGANDA STANDARD ON PUBLIC REVIEW DRAFT UGANDA STANDARD  
  DUS DEAS 871 
First  Edition  
2015-mm-dd 
 
 Reference number  
DUS DEAS 871: 2015 
© UNBS 201 5 
  
Fish sausages  — Specification   
 DRAFT UGANDA STANDARD ON PUBLIC REVIEWDUS DEAS 871:2015 
ii                © UNBS  2015 - 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 2015 
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 41 505 995 
Fax: 256 41 286 123 
E-mail: unbs@infocom.co.ug  
Web: www.unbs.go.ug  
 DRAFT UGANDA STANDARD ON PUBLIC REVIEWDUS DEAS 871:2015 
© UNBS  2015 - 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 D EAS 871: 2015, Fish sausages  — Specification , is identical with  and has 
been reproduced from an East African  Standard , DEAS 871: 2015, Fish sausages  — Specification , and is 
being proposed for adoption  as a Uganda Standard.  
Wherever the words, “ East African Standard" appear, they should be replaced by "Uganda Standard." 
 
  DRAFT UGANDA STANDARD ON PUBLIC REVIEW DEAS 871: 2015 
ICS 67.120.30 
© EAC 2015                                                                                                                              First Edition 2015  
 
  DRAFT EAST AFRICAN STANDARD 
Fish sausages — Specification  
EAST AFRICAN COMMUNITY DRAFT UGANDA STANDARD ON PUBLIC REVIEWDEAS 871: 20 15 
© EAC 2015  – All rights reserved  ii 
 Copyright notice 
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participants in the EAC standards development process is permitted 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. 
Requests for permission to reproduce this document for the purpose of selling it should be addressed 
as shown below or to EAC’s member body in the country of the requester:  
© East African Community 2015 — All rights reserved 
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Reproduction for sales purposes may be subject to royalty payments or a licensing agreement. 
Violators may be persecuted DRAFT UGANDA STANDARD ON PUBLIC REVIEWDEAS 871: 20 15 
© EAC 2015  – All rights reserved  iii 
 Foreword 
Development of the East African Standards has been necessitated 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 exchanged 
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 National Standards 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 comments 
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 are therefore expected to ensure that they always have the latest versions of the standards 
they are implementing.  
DEAS 871 was prepared by the Technical Committee EASC/TC 003, Fish and fishery products . 
 
 DRAFT UGANDA STANDARD ON PUBLIC REVIEWDEAS 871 : 2015    
 
© EAC 2015 – All rights reserved 
  
 Fish sausages — Specification 
1 Scope 
This Draft East African Standard specifies requirements and methods of sampling and test for fish sausages 
intended for human consumption. 
2 Normative references 
The following referenced documents are indispensable for the application of this document. For dated 
references, only the edition cited applies. For undated references, the latest edition of the referenced 
document (including any amendments) applies. 
AOAC 952.13, Arsenic in food ― Silver diethyldibocarbamate method  
AOAC 972.23, Lead in fish ― Atomic absorption spec trophotometric method  
AOAC 973.34, Cadmium in food ― Atomic absorption spectrophotometric method  
AOAC 983.20, Mercury (methyl) in fish and shellfish― Gas chromatographic method  
AOAC 948.15 , Fat (crude) in seafood. Acid hydrolysis method. 
AOAC 928.07, water (added) in sausage  
CAC/GL 50-2004,  General guideline on sampling 
CAC/RCP 52-2003, Code of practice for fish and fishery product s 
CODEX STAN 192-1995, General standard for food additives  
EAS 12, Drinking (potable water) — Specification 
EAS 38, Labelling of pre-packaged foods — Requirements  
EAS 39,  Hygiene in the food and drink manufacturing industry ― Code of practice   
EAS 32 1, Edible fats and oil (General) – Specification 
EAS 803, Nutrition labelling — Requirements  
EAS 805, Use of nutrition and health claims — Requirements  
ISO 4833-1, Microbiology of the food chain — Horizontal method for the enumeration of microorganisms — 
Part 1: Colony-count technique at 30 degrees C by the pour plate technique  
ISO 6579, Microbiology of food and animal feeding stuffs — Horizontal method for the detection of Salmonella 
spp. 
ISO 6888 (all parts), Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration 
of coagulase-positive staphylococci (Staphylococcus aureus and other species)  DRAFT UGANDA STANDARD ON PUBLIC REVIEW 
© EAC 2015  – All rights reserved  2 
 ISO 7251, Microbiology of food and animal feeding stuffs — Horizontal method for the detection and 
enumeration of presumptive Escherichia coli — Most probable number technique 
ISO 7937, Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of 
Clostridium perfringens — Colony-count technique 
ISO 11290 (all parts), Microbiology of food and animal feeding stuffs — Horizontal method for the detection 
and enumeration of Listeria monocytogenes  
ISO/TS 21872 (all parts), Microbiology of food and animal feeding stuffs — Horizontal method for the 
detection of potentially enteropathogenic Vibrio spp.  
 
3 Terms and definitions 
For the purposes of this standard, the following terms and definitions shall apply. 
3.1  
Fish sausage 
product obtained by stuffing fish meat in casings and which may be fresh, fermented, cooked and/or smoked  
 
3.2  
fish meat 
parts of fish that are intended for or have been judged as safe and suitable for human consumption 
 
3.3 
fresh fish meat 
fish meat that has not been subjected to any preserving process other than chilling, freezing, vacuum-
wrapping and wrapping in a controlled atmosphere 
 
3.4 
green weight 
the weight of the raw article before addition of other substances or before drying 
 
3.5 
minced fish meat 
boneless fish meat that has been reduced into fragments/particl es 
 
3.6 
fish meat preparations 
fresh fish meat, including minced fish meat which has had foodstuffs, seasonings or additives added to it 
 
3.7 
casing 
natural or artificial materials used to  hold and protect fish meat 
 
3.8 
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 
 
3.9 
filler/binder DRAFT UGANDA STANDARD ON PUBLIC REVIEW 
© EAC 2015  – All rights reserved  3 
 Sausage builders for holding all components together in the sausage paste leaving sausage characteristics 
pronounced. 
3.10 
fish meat content 
total amount of fish meat and fish  fat in the fish sausage 
 
3.11  
Fresh/raw fish sausages 
fish sausages made from fish meat that  require chilling or freezing and thorough cooking before eating 
 
3.12  
cooked fish sausages 
fish sausages made with fresh fish  meat and then fully cooked, intended to be either eaten immediately after 
cooking or refrigerated 
 
3.13  
smoked fish sausages 
fish sausages that are smoked   
 
3.14  
dry fish sausages 
fresh fish sausages that are dried and  require thorough cooking  before eating 
 
3.15  
fermented fish sausages 
fish sausages that have undergone  fermentation and curing and  require thorough cooking  before eating  
3.16  
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 General requirements 
4.1.1  Raw materials  
4.1.1.1 Fish meat 
4.1.1.1.1 All fish meat shall be obtained from fish that meets the requirements for fresh or frozen fish 
complying to relevant East Africa standard 
 4.1.1.1.2 Fish meat shall be free from foreign odour/flavour, discolouration and deterioration, physical bones, 
scales and other extraneous matter   
4.1.1.2 Water  
Water used in the preparation of fish sausages shall comply with EAS 12. 
4.1.1.3 Fat 
Fat used in the preparation of fish sausage shall comply with EAS 321. DRAFT UGANDA STANDARD ON PUBLIC REVIEW 
© EAC 2015  – All rights reserved  4 
 4.1.1.4 Filler/binder 
 Filler/binder materials such as cereal rusks, flour or other wholesome edible material to be used as shall 
comply with relevant East Africa standard. 
4.1.1.5 Casing 
Natural or artificial casing used in the preparation of fish sausage shall be food grade and free from 
contamination. 
4.1.1.6 Optional Ingredients 
Optional ingredients such as spices, condiments, seasonings, sucrose complying with relevant standard may 
be used in preparation of fish sausages.  
4.1.2  Finished product 
The product shall have characteristic colour, texture and free from off flavour and odour and foreign matter. 
 
4.2 Specific requirements 
Smoked fish sausage  
Smoked fish sausage shall be prepared from fresh fish sausage.  
Smoking shall be done using wood or other plant material free from toxic substances. 
 
Table 1 – Quality requirements for fish sausage 
Parameter  Fresh fish 
sausage  Smoked 
fish 
sausage  Dried fish 
sausage  Ferme nted 
fish 
sausage  Test method  
Fish meat content 
% by mass,min  60 60 60 60  
Fat content % by 
mass,max  30 30 30 30 AOAC 948.15  
Added water,max  10 10 5 10 AOAC 928.07  
5 Food additives 
Food additives may be used in the preparation of fish sausage in acco rdance with CODEX STAN 192.  
6 Hygiene  
The product shall be prepared and handled in a hygienic manner in accordance with EAS 39 and CAC/RCP 
52 and shall comply with the microbiological limits given in Table 2. 
Table 2 — Microbiological limits for fish sausage 
S/No.  Parameters  Maximum limit  Method of test  
Fresh sausages  Other types2 
1 Total viable count, CFU/g  105 102 ISO 4833 -1 
2 Escherichia coli ,1 MPN/g  10 Absent  ISO 7251  
3 Salmonella  in 25 g  Absent  Absent  ISO 6579  
4 Staphylococcus aureus , CFU/g  103 10 ISO 6888  
5 Listeria monocytogenes  Absent  Absent  ISO 11290  
6 Clostridium perfringens  Absent  Absent  ISO 7937  DRAFT UGANDA STANDARD ON PUBLIC REVIEW 
© EAC 2015  – All rights reserved  5 
 7 Vibrio spp  Absent  Absent  ISO/TS 21872  
Note :1E. coli is used here as an indicator of faecal contamination  
Note :2Other types refers:  smoke d, fermented and dried fish sausages  
 
7 Contaminants  
7.1 Heavy metals 
Fish sausage shall comply with the heavy metal limits given in Table 3. 
Table 3 — Heavy metal limits for fish sausage 
S/No.  Heavy metal  Maximum limit,  
mg/kg  Test method  
(i) Arsenic  0.1 AOAC 952.13  
(ii) Lead  0.3 AOAC 972.23  
(iii) Cadmium  0.3 AOAC 973.34  
(iv) Methyl mercury  0.5 AOAC 983.20  
 
7.2 Pesticide and veterinary drug residues  
Fish sausage shall conform to the maximum residual limits for pesticides and veterinary drug residues 
established by the Codex Alimentarius Commission. 
8 Weights and measures 
The weight of the product shall comply with Weights and Measures regulations of Partner States or equivalent 
legislation. 
9 Packaging  
Fish sausages shall be packed in transparent food grade containers which will safeguard the hygienic, 
nutritional, technological, and organoleptic qualities of the product. They shall not impart any toxic substance 
or undesirable odour or flavour to the product. 
10 Labelling 
10.1 General  
In addition to the requirements in EAS 38, the following specific labelling requirements shall apply and shall be 
legibly and indelibly marked: 
a) Name of the product as “Fish sausage” s including the fish species used shall be declared.  
b) A declaration of the type of casing (natural or artificial ) and the type  of binders   
c) State of the product i.e raw (uncooked) 
d) name and physical address of processor; 
e) net weight in grams or kilograms; 
f) date of production; DRAFT UGANDA STANDARD ON PUBLIC REVIEW 
© EAC 2015  – All rights reserved  6 
 g) batch number; 
h) expiry date; 
i) storage condition; 
j) instruction for use; and 
k) Country of origin. 
10.2  Nutritional labelling, nutrition and health claims may be made in accordance with EAS 803 and EAS 
805. 
11 Sampling  
Sampling shall be done in accordance with CAC/GL 50-2004