   
  
G/TBT/N/BDI/50  
 
24 May 2019  
(19-3594) 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:  Crackers from 
marine and freshwater fish, crustacean and molluscan shellfish — Specification 
(10 page(s), in English)  
6. Description of content:  This East African Standard adopted as butrundi Standard 
specifies requirements, sampling and test for crackers pr epared from marine and 
freshwater fish, crustacean and molluscan shellfish  
It does not include ready -to-eat fried as well as artificially flavoured fish, crustacean and 
molluscan shellfish crackers.  
7. Objective and rationale, including the nature of urge nt 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:   
• AOAC 952.13, Arsenic in food — Silver diethyldithiocarbamate method  
• AOAC 972.23, Lead in fish — Atomic absorption spectrophotometric method  
• AOAC 973.34, Cadmium in food — Atomic absorption spectrophotometric method  
• AOAC 977.13, Histamine in se a food — Fluorometric method  
• AOAC 981.10, Protein in raw and processed meats  G/TBT/N/BDI/50  
 
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  • AOAC 983.20, Mercury (methyl) in fish and shellfish — Gas chromatographic 
method  
• CAC/GL 50, General guidelines on sampling  
• CAC/RCP 52, Code of practice for fish and fishery produc ts 
• 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  
• ISO 1442, Meat and meat products — Determination of moisture content 
(Reference method)  
• 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  
• ISO 6579, Microbiology of food and animal feeding stuffs — Horizontal met hod 
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) — Part 1: Technique using Ba ird-Parker agar medium  
• 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-
glucuron ide 
• ISO 21527 -1, Microbiology of food and animal feeding stuffs — Horizontal method 
for the enumeration of yeasts and moulds — Part 1: Colony count technique in 
products with water activity greater than 0,95  
• ISO/TS 21872 (all parts), Microbiology of food a nd animal feeding stuffs — 
Horizontal method for the detection of potentially enteropathogenic Vibrio spp.  
• CODEX STAN 222 -2001, Standard for crackers for marine and freshwater fish, 
crustaceans and molluscan shellfish  
• IS 4303 -1:1975, Code of hygienic condi tions for fish industry — Part 1 Pre -
processing stage  
• IS 4303 -1:1975, Code of hygienic conditions for fish industry — Part 2 Canning 
stage  
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  
Boulevar d de la Tanzanie N° 500  
BP: 3535 Bujumbura, Burundi  
Tel: +25722221815 or +25722221577  
E- Mail: info@bbn -burundi.org  
Website: www.bbn -burundi.org  
 