G/TBT/N/UGA/527  
 
22 October 2015  
(15-5573)  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 telephon e 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 applic able, otherwise national tariff heading. 
ICS numbers may be provided in addition, where applicable): Fish sausages. Fish and 
fishery products (ICS: 67.120.30) 
5. Title, number of pages and language(s) of the notified document: DUS DEAS 
871:2015, Fish sausages – Specification (12 pages, in English) 
6. Description of content: This draft Uganda Standard specifies requirements and methods 
of sampling and test for sausages intended for human consumption.  
7. Objective and rationale, including the nature of urgent problems where 
applicable: Trade promotion; Quality requirements; Protection of human health or safety; 
Prevention of deceptive practices and consumer protection  
8. Relevant documents:  
1. US 739, Sausages – Specification 
2. AOAC 952.13, Arsenic in food – Silver diethyldibocarbamate method 
3. AOAC 972.23, Lead in fish – Atomic ab sorption spectrophotometric method 
4. AOAC 973.34, Cadmium in food – Atomic absorption spectrophotometric method 
5. AOAC 983.20, Mercury (methyl) in fish and shellfish? Gas chromatographic method 
6. AOAC 948.15, Fat (crude) in seafood. Acid hydrolysis method 
7. AOAC 928.07, water (added) in sausage 
8. CAC/GL 50-2004, General guideline on sampling 
9. CAC/RCP 52-2003, Code of practice for fish and fishery products 
10. CODEX STAN 192-1995, General standard for food additives 
11. EAS 12, Drinking (potable water) – Specification 
12. EAS 38, Labelling of pre-packaged foods – Requirements 
13. EAS 39, Hygiene in the food and drink manuf acturing industry – Code of practice 
14. EAS 321, Edible fats and oil (General) – Specification 
15. EAS 803, Nutrition labelling – Requirements 
16. EAS 805, Use of nutrition and health claims – Requirements 
17. 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 
18. ISO 6579, Microbiology of food and animal feeding stuffs – Horizontal method for G/TBT/N/UGA/527 
 
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  the detection of Salmonella spp. 
19. 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) 
20. ISO 7251, Microbiology of food and animal feeding stuffs – Horizontal method for 
the detection and enumeration of presumptive Escherichia coli – Most probable 
number technique 
21. ISO 7937, Microbiology of food and animal feeding stuffs – Horizontal method for 
the enumeration of Clostridium perfringens – Colony-count technique 
22. ISO 11290 (all parts), Microbiology of food  and animal feeding stuffs – Horizontal 
method for the detection and enumeration of Listeria monocytogenes 
23. ISO/TS 21872 (all parts), Microbiology of food and animal feeding stuffs – Horizontal 
method for the detection of potentially enteropathogenic Vibrio spp. 
9. Proposed date of adoption: May 2016 
Proposed date of entry into force: Upon declaration as mandat ory by the Minister for 
Trade, Industry and Cooperatives   
10. Final date for comments: 60 days from notification 
11. Texts available from: Nati onal enquiry point [X] or address, telephone and fax 
numbers and email and website addresses, if available, of other body:  
https://member s.wto.org/crnattachments/2 015/TBT/UGA/15_4194_00_e.pdf