G/TBT/N/BDI/34  
 
23 May 2019  
(19-3556) 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:  BURUNDI   
If applicable, name of local government involved (Article 3.2 and 7.2):   
2. Agency responsible:   
Burundi Bureau of Standards and Quality Control (BBN)  
Boulevard de la Tanzanie N° 500  
BP: 3535 Bujumbura, Burundi  
Tel: +25722221815/+25722221577  
E- Mail: info@bbn -burundi.org   
Website: www.bbn -burundi.org   
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 [X], 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):  Fish and 
fishery products (ICS 67.120.30)  
5. Title, number of pages and language(s) of the notified document:  Fish sausages 
— Specification (11 page(s), in English)  
6. Description of content:  This East African Standard adopted as Burundi standard 
specifies requirements, sampling and test methods for fish sausages intended for human 
consumption.  
This standard applies to fresh fish sausage, smoked fish sausage, dried fish sausage and 
fermented fish sausage.  
7. Objective and rationale, including the nature of urgent problems 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 928.07, Water (added) in sausage. Procedure  
2. AOAC 948.15, Fat (crude)  in seafood. Acid hydrolysis method.  
3. AOAC 952.13, Arsenic in food — Silver diethyldithiocarbamate method  
4. AOAC 972.23, Lead in fish — Atomic absorption spectrophotometric method  
5. AOAC 973.34, Cadmium in food — Atomic absorption spectrophotometric method  G/TBT/N/BDI/34  
 
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  6. AOAC  981.10, Protein in raw and processed meats  
7. AOAC 983.20, Mercury (methyl) in fish and shellfish — Gas chromatographic 
method  
8. CAC/GL 50, General guidelines on sampling  
9. CAC/RCP 52, Code of practice for fish and fishery products  
10. CODEX STAN 192, General standa rd 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 manufacturing industry ― Code of practice  
14. EAS 321, Edible fats and oil (General) — Specifica tion 
15. ISO 4833 -1, Microbiology of food chain — Horizontal method for the enumeration 
of microorganisms — Part 1: Colony -count at 30 degrees C by the pour plate 
technique  
16. ISO 6579,  Microbiology of food and animal feeding stuffs — Horizontal method 
for the de tection of Salmonella spp.  
17. 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) — Part 1: Technique using Baird -Parker aga r medium  
18. ISO 7937, Microbiology of food and animal feeding stuffs — Horizontal method 
for the enumeration of Clostridium perfringens — Colony -count technique  
19. ISO 11290 (all parts), Microbiology of food and animal feeding stuffs — Horizontal 
method for the detection and enumeration of Listeria monocytogenes  
20. ISO 16649 -3, Microbiology of the food chain — Horizontal method for the 
enumeration of beta -glucuronidase -positive Escherichia coli — Part 3: Detection 
and most probable number technique using 5 -bromo -4-chloro-3-indolyl -ß-D-
glucuronide  
21. ISO/TS 21872 (all parts),  Microbiology of food and animal feeding stuffs — 
Horizontal method for the detection of potentially enteropathogenic Vibrio spp.  
22. KS 59 -1:2013, Sausages — Specification — Part 1: Raw or cooked red meat 
sausages  
23. KS 59 -2:2013, Sausages — Specification — Part 2: Raw or cooked poultry 
sausages  
9. Proposed date of adoption:  To be determined  
Proposed date of entry into force:  To be determined  
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:   
Documentation and Information Centre Division at BBN  
Boulevard de la Tanzanie N° 500  
BP: 3535 Bujumbura, Burundi  
Tel: +25722221815 or +25722221577  
E- Mail: info@bbn -burundi.org   
Website: www.bbn -burundi.org