PUBLIC REVIEW DRAFT DRAFT UGANDA 
STANDAR D 
  DUS DARS  1205 
First  Edition  
2022 -mm-dd 
 
 Reference number  
DUS DARS 1205 : 2022  
 
© UNBS 2022  
   
Egg powder — Specification  
 
 PUBLIC REVIEW DRAFTDUS DARS  1205 : 2022  
ii                © UNBS  2022  - 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 
responsib le for its correct application  
© UNBS 2022  
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 UNBS.  
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 7 333 2 50/1/2 
Fax: +256 41 286 123  
E-mail: info@unbs.go.ug  
Web: www.unbs.go.ug  
 
 
  PUBLIC REVIEW DRAFTDUS DARS  1205 : 2022  
© UNBS  2022  - 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 t he Laws of Uganda, as amended. UNBS is mandated to co -
ordinate the elaboration of standards and is  
(a) a member of International Organisati on for Standardisation (ISO);   
(b) a contact point for the WHO/FAO Codex Alimentarius Commission on Food Standard s; and  
(c) the National Enquiry Poin t 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 represent atives 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 com ments before recommending the draft standards 
for approval and declaration as Uganda Standards by the National Standards Council.  
This Draft Uganda Standard , DUS DARS 1205 :2022 , Egg powder — Specification , is identical with and is 
being reproduced from an African  Standard , DARS 1205 :2022 , Egg powder — Specification , and is proposed 
for adoption as a Uganda Standard.  
The committee responsible for this document is Technical Committee UNBS/  TC 214, Poultry and poultry 
products . 
Wherever the words, “African  Standard " appear, they shou ld be replaced by "Uganda Standard ". 
  
 
   AFRICAN 
STANDARD  DARS  
1205  
First Edition 2022  
 
 Reference No. CD-ARS 1205: 2022  
ICS 67.120.30  
 
 
© ARSO 2022  
 
 
 
 
 
 
 
 
 
 
 
Egg powder — Specification  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 DARS 1205: 2022  
© ARSO 2022 — All rights reserved  ii 
 Table of contents  
 
1 Scope  ................................ ................................ ................................ ................................ .............  1 
2 Normative references  ................................ ................................ ................................ .....................  1 
3 Terms and definitions  ................................ ................................ ................................ .....................  1 
4 Requirements  ................................ ................................ ................................ ................................ . 2 
4.1 Processing requirements  ................................ ................................ ................................ ....... 2 
4.2 Requirements of the finished product  ................................ ................................ ....................  2 
5 Packing and labelling  ................................ ................................ ................................ .....................  3 
5.1 Packing  ................................ ................................ ................................ ................................ .. 3 
5.2 Labelling ................................ ................................ ................................ ................................ . 3 
6 Inspection and testing methods  ................................ ................................ ................................ ...... 3 
Annex A  ................................ ................................ ................................ ................................ ...................  4 
(normative)  ................................ ................................ ................................ ................................ ..............  4 
Determination of moisture content  ................................ ................................ ................................ ..........  4 
Annex B  ................................ ................................ ................................ ................................ ...................  5 
(normative)  ................................ ................................ ................................ ................................ ..............  5 
Determination of lecithin and fat  ................................ ................................ ................................ .............  5 
Annex C ................................ ................................ ................................ ................................ ...................  6 
(normative)  ................................ ................................ ................................ ................................ ..............  6 
Determination of solubility  ................................ ................................ ................................ .......................  6 
Annex D ................................ ................................ ................................ ................................ ...................  7 
(normative)  ................................ ................................ ................................ ................................ ..............  7 
Determination of oxygen content of containers  ................................ ................................ ......................  7 
Annex E  ................................ ................................ ................................ ................................ ...................  9 
(normative)  ................................ ................................ ................................ ................................ ..............  9 
Sampling of egg powder  ................................ ................................ ................................ .........................  9 
Bibliography  ................................ ................................ ................................ ................................ ..........  12 
 
 
 
  DARS 1205:202 21 
iii © ARSO 2022 — All rights reserved  
 Foreword  
 
The African Organization for Standardization (ARS O) is an African intergovernmental organization 
established by the United Nations Economic Commission for Africa (UNECA) and the Organization of 
African Unity (AU)  in 1977 . One of the fundamental mandates of ARSO is to develop and harmoniz e 
African Standards (ARS) for the purpose of enhancing Africa’s internal trading capacity, increase 
Africa’s product and service competitiveness globally and uplift the welfare of African communities. The 
work of preparing African  Standards is normally carr ied out through ARSO  technical committees. Each 
Member State  interested in a subject for which a technical committee has been established has the 
right to be represented on that committee. International organizations, Regional Economic Communities 
(RECs), governmental and non -governmental  organizations , in liaison with ARSO , also take part in the 
work.  
 
ARSO  Standards are drafted in accordance with the rules given in the ISO/IEC Directives, Part 2.  
 
The main task of technical committees is to prepare ARSO  Standards. Draft ARSO  Standards adopted 
by the technical committees are circulated to the member bodies for voting. Publication as an ARSO  
Standard requires approval by at least 75 % of the member bodies casting a vote.  
 
Attention is drawn to the possibil ity that some of the elements of this document may be the subject of 
patent rights. ARSO  shall not be held responsible for identifying any or all such patent rights.  
 
This African Standard was prepared by ARSO/TC 07, Meat, poultry, eggs and related product s. 
 
 
 
 
 
© African Organisation for Standardisation  2022 — All rights reserved* 
 
ARSO Central Secretariat  
International House 3rd Floor  
P. O. Box 57363 — 00200 City Square  
NAIROBI, KENYA  
 
Tel. +254 -20-2224561, +254 -20-3311641, +254 -20-3311608  
 
E-mail: arso@arso -oran.org  
Web: www.arso -oran.org  
  
                                                 
* © 2022 ARSO — All rights of exploitation reserved worldwide for African Member States’ NSBs.  DARS 1205: 2022  
© ARSO 2022 — All rights reserved  iv 
  
Copyright notice  
 
This ARSO document is copyright -protected by ARSO. While the reproduction of this document 
by participants in the ARSO standards development process is permitted without prior permission 
from ARSO, neither this document nor any extract from it may be reproduced, stored or 
transmitted in any form for any other purpose without prior writt en permission from ARSO.  
 
Requests for permission to reproduce this document for the purpose of selling it should be 
addressed as shown below or to ARSO’s member body in the country of the requester:  
 
 
© African Organisation for Standardisation 2022 — All rights reserved  
 
ARSO Central Secretariat  
International House 3rd Floor  
P.O. Box 57363 — 00200 City Square  
NAIROBI, KENYA  
 
Tel: +254 -20-2224561, +254 -20-3311641, +254 -20-3311608  
 
E-mail: arso@arso -oran.org  
Web: www.arso -oran.org  
 
Reproduction for sales purposes may be subject to royalty payments or a licensing agreement. 
Violators may be p rosecuted.  
 
 
 
  DARS 1205:202 21 
v © ARSO 2022 — All rights reserved  
 Introduction  
 
This African standard on egg powder aims to facilitate economic exchanges between countries and will 
contribute to the availability of quality products for the African population.  
It will contribute to ensure the health of African consumers.  
 
 DARS 1205: 2022  
1 © ARSO 2022 — All rights reserved  
  
Egg powder — Specification  
 
1 Scope  
 
This Draft African Standard specifies the safety and quality requirements , sampling  and test  methods 
for egg powder.  
 
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.  To be updated  
 
CAC /RCP 1, Recommended international code of practice — General principles of food hygiene  
 
ISO 936:1998,  Meat and meat products  — Determination of total ash  
 
ISO 1736  [IDF 9], Dried milk and dried milk products  — Determination of fat content — Gravimetric 
method (Reference method)  
 
ISO 1737  [IDF 13],  Evaporated milk and sweetened condensed milk  — Determination of fat content — 
Gravimetric method (Reference method)  
 
ISO 4833 -1, Microbiology of the food chain — Horizontal method for the enumeration of microorganisms 
— Part 1: Colony count at 30 °C by the pour plate technique  
 
ISO 4833 -2, Microbiology of the food chain  — Horizontal method for the enumeration of microorganisms 
— Part 2: Colony count at 30 °C by the s urface plating technique  
 
ISO 5985,  Animal feeding stuffs — Determination of ash insoluble in hydrochloric acid  
 
ISO 6579 -1, Microbiology of the food chain  — Horizontal method for the detection, enumeration and 
serotyping of Salmonella — Part 1: Detection of Salmonella spp.  
 
ISO 8156  [IDF 129],  Dried milk and dried milk products  — Determination of insolubility index  
 
ISO 16649 -2, Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration 
of beta -glucuronidase -positive Escherichia coli — Part 2: Colony -count technique at 44 degrees C using 
5-bromo -4-chloro -3-indolyl beta -D-glucuronide  
 
ISO 21528 -2, Microbiology of the food chain  — Horizontal method for  the detection and enumeration 
of Enterobacteriaceae — Part 2: Colony -count technique  
 
ISO 23776 , Meat and meat products — Determination of total phosphorous content  
 
3 Terms and d efinitions  
 
For the purpose of this standard the following terms and definition s shall apply:  
 
egg powder  
The product prepared under hygienic conditions from the liquid contents of sound, wholesome, hens' 
eggs by any recognized method of spray drying  and it may be whole egg ,egg yolk ,egg whites  
 
 
 
AFRICAN STANDARD  DARS 1205:2022  
 
© ARSO 2022 — All rights reserved  2 
 4 Requirements  
4.1 General  requirements  
 
4.1.1 The egg powder shall have a uniform yellow or orange -yellow colour and a smooth and uniform 
texture, and shall be free from lumps and gritty material.  
 
4.1.2 Egg powder shall retain the original properties of fresh egg, like solubility of protein, aerating 
capacity, binding power and palatability. Egg powder shall reconstitute readily and quickly when it is 
mixed with three times its mass of lukewarm water (about 40 °C), after a preliminary mixing to form a 
smooth paste. On reconstitutio n, the egg powder shall be free from unpleasant off -flavours.  
 
4.1.3 Egg powder may contain added carotene and riboflavin.  
 
4.1.4 Egg powder shall be free from discoloration, added preservatives, artificial colouring matter and 
pathogenic micro -organisms, and other extraneous matter.  
 
4.2 Specific Requirements  
 
 The product shall also comply with the specific requirements given in Table 1.  
 
Table 1 — Specific r equirements for egg powder  (whole egg)  
 
S/No.  Characteristic  Requirement  Method of test  
(1) (2) (3) (4) 
i) Moisture content, % by mass, Max  2.0 Annex A  
ii) Protein (N × 6.68), % by mass, Min  45.0 ISO 9390  
iii) Lecithin and fat, % by mass, Min  40.0 Annex B  
ISO 1736/1737  
iv) Solubility  85.0 Annex C  
ISO 8156  
v) Boric acid  Absent   
vi) Organic phosphorus pentoxide (P 2O5), % by mass, Min  1.25 ISO 13730  
vii) Total ash, % by mass, Max  3.6 ISO 936  
viii) Ash insoluble in hydrochloric acid, % by mass, Max  0.1 ISO 5985  
ix) Oxygen content, % by mass, Max  2.0 Annex D  
 
5 Hygiene  
 
5.1 egg powder shall be prepared and handled under strict hygienic conditions  in accordance with 
ARS 53 or CXX57  
 
5.2 egg powder shall comply with microbiological limits given in table 2 when tested in accordance 
with the methods given therein.  
 
Table 2:  Micro biological limits for egg powder  
 
S/No.  Characteristic  Requirement  Method of test  
i.  Total plate count, per gram, cfu/g  .106 ISO 4833 -(1/2) 
ii.  Yeast and mould count, per gram, 
max 50 ISO 21527 -2 
iii.  Salmonella in 25 gm  Absent  ISO 6579 -1 
iv.  Enterobacteriaceae     cfu/g max  100      ISO  21528 -2 
v.  E.Coli    cfu/g max  
 10      ISO 16649 -2 
 
 DARS 1205: 2022  
3 © ARSO 2022 — All rights reserved  
 6 Contaminants  
 
6.1 Veterinary drugs residues  
 
Egg powder shall comply with the maximum residue limits as specified in CAC/MRL 2.  
 
6.2 Pesticide  residues  
 
Egg powder shall have maximum pesticide residues  limit as in accordance with codex Alimentarius 
standards.  
 
7 Packing and labelling  
 
7.1 Packing  
 
7.1.1 Egg powder shall be gas packed in nitrogen (or nitrogen and carbon dioxide) in food grade  
tinplate or flexible containers.  
 
7.1.2 Packing  in containers  
 
The containers shall be packed in suitable containers . 
 
7.2 Labelling  
 
In addition to the requirements of ARS 56 the following information  shall be labelled : 
 
a) Name of the product as egg powder along with brand name, if any;  
 
b) Name and physical address of the manufacturer;  
 
c) Net mass of the contents;  
 
d) Batch number or code number;  
 
e) Names of the ingredients;  
 
f) storage conditions ;  
 
 expiry date  
) country of origin  
 
5.2.1  Each lot may also be marked with a Certification Mark.  
 
6 Sampling   
 
6.1 sampl ing shall be done as prescribed in Annex E.  
 
 
  DARS 1205:2022  
 
© ARSO 2022 — All rights reserved  4 
 Annex A  
(normative)  
 
Determination of moisture content  
 
 
A.1 Apparatus  
 
A.1.1  Flat-bottom dishes — of glass or aluminium and with cover. Dishes should not be affected by 
boiling water. They may b: 7 to 8 cm in diameter and not more than 2.5 cm deep. They should be 
provided with short glass stirring rods having a widening flat end.  
 
A.1.2  Well-ventilat ed oven — maintained at 100 ± 2 °C.  
 
A-2 Procedure  
 
A.2.1 Weigh accurately about 5 g of the sample, into a flat -bottom glass or aluminium dish (with a cover) 
previously dried and weighed. Heat the dish containing the material after uncovering in an oven 
maintained at 100 ± 2 °C for about 5 hours. Cool in a desiccator and weigh with the cover on. Repeat 
the process of drying, cooling and weighing at half hourly intervals, until the difference between two 
consecutive weighings is less than 2 mg. Record the lowest mass.  
 
A.3 Calculation  
 
Moisture content, percent by mass = 

MMMM

12 1 100   
where  
M1 = mass in g of sample with the dish,  
M2 = mass in g of dried sample with the dish, and  
M = mass in g of empty dish.  
  DARS 1205: 2022  
5 © ARSO 2022 — All rights reserved  
 Annex B  
(normative)  
 
Determination of lecithin and fat  
 
 
B.1 Apparatus  
 
 Soxhlet extractor  
 
B.2 Reagent  
 
 Chloroform  
 
B.3 Procedure  
 
 Weigh accurately about 2 g of the sample into the folds of a filter paper (Whatman No. 4 or 
equivalent) and extract with chloroform for 16  hours in a Soxhlet extractor. Disconnect the tared Soxhlet 
flask, distil off the chloroform completely and weigh the flask with the residue (lecithin and fat).  
 
B.4 Calculation  
 
Lecithin and fat, percent by mass = 

12 100
MMM  
 
where  
M2 = mass in g of the residue with Soxhlet flask  
M = mass in g of empty Soxhlet flask, and  
M1 = mass in g of sample.  
  DARS 1205:2022  
 
© ARSO 2022 — All rights reserved  6 
 Annex C  
(normative)  
 
Determination of solubility  
 
 
C.1 Procedure  
 
C.1.1  Weigh accurately 1.0 ± 0.1 g of the sample in an ordinary test tube and add exactly 5 ml of 5 
percent ( m/v) sodium chloride. Close the tube with a rubber stopper and shake gently for 1 minute to 
dispense the powder. Set aside for 15 minutes and invert ten times. After 5 minutes, close with the 
index finger, the top of the convenient length of glass  tubing (approx 2 mm bore) and invert the tubing 
under the top of the liquid rotated thoroughly. Open the top of the tube momentarily, close again and 
remove the tube from solution and wipe the outside of the tube. Transfer a drop of the liquid to the 
refractometer and read off the refractive index.  
 
C.1.2  Determine the solubility index of the egg powder by refractometer (Haenni value) as follows:  
 
Haenni value = ( X - )  × 1000 
 
where  
X = refractive index of the sample solution, and  
 = refractive index of  the solvent.  
 
Calculate the solubility percentage from the Haenni value as follows:  
 
Log 10 y = 0.445 + 0.01 x 
 
where  
y = Haenni value, and  
x = percentage solubility in sodium chloride.  
 
C.1.3  For the sake of convenience, the following table may be referred  to for conversion of Haenni 
value to the solubility percentage  
 
 
Haenni Value  Solubility Percentage  
17  78.55  
18  81.03  
19  83.36  
20  85.60  
21  87.72  
22  90.00  
23  91.67  
24  93.52  
25  95.29  
26  97.00  
27  98.64  
28  100.00  
 
  DARS 1205: 2022  
7 © ARSO 2022 — All rights reserved  
 Annex D  
(normative)  
 
Determination of oxygen content of containers  
 
 
D.1 Apparatus  
 
 A diagrammatic sketch of the recommended apparatus, as assembled, is shown in Figure 1.  
 
D.2 Reagent  
 
 Pyrogallol or 1,2,4 -Triacetoxybenzene — Either of these two absorption reagents may be 
used.  
 
D.2.1.  Alkaline pyrogallol is prepared by mixing equal volumes of solutions of 25 g of pyrogallol in 
water to 100 ml and 100 g of potassium hydroxide in water to 100 ml, and kept in a well -stoppered 
bottle.  
 
D-2.2 Alkaline  1,2,4 -triacetoxybenzene is prepared by dissolving 10 g of 1,2,4 -triacetoxybenzene by 
gentle warming with a solution of 13.5 g of potassium hydroxide in 100 ml of water.  
 
D.3 Procedure  
 
 With the sampling tool resting on but not piercing the can or contain er, and with stopcock B 
closed and stopcock N open, evaluate the sampling line to 5 mmHg or less, as indicated on the 
manometer; close stopcock N, and if there is no leak in the sampling line the manometer level does not 
change. (If the level changes, indi cating a leak, this is rectified and the line is re -evacuated.) With N 
closed, pierce the can or container when the mercury in the manometer flows back with a click. Keeping 
stopcock G open and reservoir H on the lowest hook, turn stopcock B to allow gas f rom the sampling 
line and can or container to flow into C until one or both bulbs are full of gas. Close stopcock B, stir the 
water in the jacket and note its temperature ( T °C). Bring the level of mercury in C to the appropriate 
index mark by closing G and operating the screw clip. Then take the manometer reading (S1). Hang 
reservoir H on the topmost hook, open stopcock G and turn stopcock B to pass the gas into the 
absorption chamber. By raising and lowering H, the gas is passed to and fro the requisit e number of 
times. When absorption is complete bring the reagent level to the mark, approximately by moving 
reservoir H, then exactly by closing G and operating the screw clip. Close stopcock B, open stopcock 
G, and adjust the mercury level in the measurin g bulb to the appropriate mark as before. Note the 
manometer reading ( S2), and read the thermometer. (There shall be no temperature change during. the 
estimation; any change will cause serious errors if not allowed for in the calculation.) Finally discharge, 
the gas remaining in the measuring bulbs C by raising H, opening G, and turning B to allow the gas to 
flow out through the sampling line, following up with mercury until the upper bore of B is full.  
 
D.4 Calculation  
 
Oxygen, percent by mass = 
100
12 1
SPWBSS  
where  
S1 = manometer reading with sample at index mark before absorption,  
S2 = manometer reading with sample at index mark after absorption,  
B = barometric pressure,  
W = aqueous vapour pressure at water jacket temperature ( T°C), and  
P = manometer reading corresponding to index mark at atmospheric pressure ( P1 or P2 as 
appropriate).  
 
NOTE  If the oxygen content is low (under 5 percent), the barometric pressure may be assumed to be 76.0 cmHg and W to be 
1.5 (corresponding to 18 °C), If in addition S1 is about the same as P + 0.2 cmHg, the denominator may be assumed to be 75.0 
in all cases without affecting the accuracy of the result to the first decimal place. Then the expression becomes:  
 DARS 1205:2022  
 
© ARSO 2022 — All rights reserved  8 
 Oxygen, p ercent by mass = 
2 12 134 10075SS/SS   
which gives sufficient accuracy for factory control purposes.  
 
 
 
Figure D.1 — Diagrammatic sketch of oxygen analysis apparatus  
  
DARS 1205: 2022  
9 © ARSO 2022 — All rights reserved  
 Annex E  
(normative)  
 
Sampling of egg powder  
 
E.1 General requirements  
 
In drawing, preparing, storing and handling samples, the following precautions and directions shall be 
observed.  
 
E.1.1  Samples shall be taken in a protected place not exposed to damp air, dust, or soot.  
 
E.1.2  The sampling instrument shall be clean and dry when used. When taking samples for 
bacteriological examination it shall be sterile.  
 
E.1.3  Precautions shall be taken to protect the samples, the material being sampled, the sampling 
instrument, and the containers for sample from adventitious contamination.  
 
E.1.4 The samples shall be placed in clean and dry glass containers. The sample containers shall be 
of such a size that they are almost completely filled by the sample. The sample containers shall, in 
addition, be sterile when they are used for samples for b acteriological examination.  
 
E.1.5  Each container shall be sealed airtight after filling and marked with full details of sampling, batch 
or code number, name of the manufacturer and other important particulars of the consignment.  
 
E.1.6  Samples shall be st ored in such a manner that the temperature of the material does not vary 
unduly from the normal temperature.  
 
E.2 Scale of sampling  
 
E.2.1  Lot — All the containers in a single consignment of one type of material drawn from a single 
batch of manufacture sha ll constitute a lot. If the consignment is declared to consist of different batches 
of manufacture, the batches shall be marked separately and the group of containers in each batch shall 
constitute separate lots.  
 
E.2.1.1  Sample shall be tested from each l ot for ascertaining its conformity to the requirements of this 
standard.  
 
E.2.2  The number of containers to be selected from the lot shall depend on the size of the lot and 
shall be as given in Table E.1.  
 
E.2.3 The containers shall be chosen at random fro m the lot and for this purpose a random number 
table as agreed between the purchaser and the supplier shall be used. If such table is not available, the 
following procedure shall be adopted.  
 
Starting from any container, in the lot, count them as 1, 2, 3, ..., up to r in a systematic manner, where 
r is equal to the integral part of N/n, N being the total number of containers in the lot, and n the number 
of containers to be chosen ( see Table E.1). Every rth container thus counted shall be separated until 
the requisite number of containers is obtained from the lot to give samples for test.  
  DARS 1205:2022  
 
© ARSO 2022 — All rights reserved  10 
 Table E.1 — Number of containers to be selected for sampling  
 
Lot size  Sample size (for tests other 
than microbiological)  Sub-sample size (for 
microbiological tests)  
(1) (2) (3) 
2 to 25  2 1 
26 to 100  3 1 
101 to 300  5 2 
301 to 500  7 3 
501 and above  9 4 
 
E.3 Test samples and referee samples  
 
E.3.1  Preparation of individual sample  
 
Draw with a suitable sampling instrument approximately equal quantities of the material from different 
parts of the container till the quantity collected is about 500 g and divide it into three equal parts. Each 
part so obtained shall constitute a sample representing the container and shall be transferred 
immediately to thoroughly clean and dry containers sealed airtight with particulars given under E.1.5. 
The individual sample so obtained shall be divided into three sets in such a way that each set has a 
sample, representing each selected container. One of these shall be marked for the purchaser, another 
for the vendor and the third for the referee.  
 
E.3.2  Preparation of composite sample  
 
From the material from each selected container, remaining after the individual sample has been taken, 
approximately equal quantities of the material shall be taken and mixed together so as to form a 
composite sample weighing about 600 g. This composite sample shall be divided into three equal parts 
and transferred to clean and dry containers sealed airtight and labelled with the particulars given in 
E.1.5. One of these composite samples shall be for the purchaser, another for the vendor an d the third 
for the referee.  
 
E.3.3  Preparation of Samples for microbiological examination  
 
From the selected container select a sub -sample according to col 3 of Table 2. Draw with a suitable 
sampling instrument, which is sterile, at least 100 g of the mat erial and mix thoroughly under aseptic 
conditions to form a sample for microbiological examination. Divide the sample (taking care not to bring 
in microbiological contamination in the material) into three equal parts. Each part so obtained shall 
constitute  a sample representing the parts. Each part so obtained shall constitute a sample representing 
the container and shall be transferred to sterile glass containers sealed, airtight and labelled with 
particulars given in E.1.5.  They shall be marked, in additi on, with the words 'For Microbiological 
Examination'. The samples so obtained shall be divided into three sets in such a way that each set has 
a sample representing each selected container. One of these sets shall be marked for the purchaser, 
another for t he vendor and the third for the reference.  
 
E.3.4  Referee samples  
 
Referee samples shall consist of a set of individual samples ( E.3.1 ) and a composite sample ( E.3.2 ) 
and set of samples for microbiological examination ( E.3.3 ) marked for this purpose and sh all bear the 
seals of the purchaser and the vendor. These shall be kept at a place as agreed between the two.  
 
E.4 Number of tests  
 
E.4.1  Tests for description, moisture, protein, lecithin and fat, boric acid, organic P 2O5, ash insoluble 
in hydrochloric ac id, total ash and shall be conducted on each of the samples constituting a set of 
individual samples.  
 
E.4.2  Tests for bacterial count, yeast and mould count, coliform count and Salmonella shall be 
conducted on each of the samples meant for 'microbiological examination'.  
 DARS 1205: 2022  
11 © ARSO 2022 — All rights reserved  
 E.4.3  Test for oxygen content shall be conducted on the composite sample.  
 
E.5 Criteria for conformity  
 
E.5.1  The lot shall be declared as conforming to all the requirements of this specification when E.5.1.1 
to E.5.1.3 are satisfied.  
 
E.5.1.1  The test results on each of the individual samples for description, moisture, protein, lecithin and 
fat, boric acid, organic P 2O5, ash insoluble in hydrochloric acid total ash, and solubility shall satisfy the 
corresponding requirement given in 4.3.1 to 4.3.4  and in Table 1.  
 
E.5.1.2  The test results for bacterial count, yeast and mould count, coliform count and Salmonella  shall 
satisfy the corresponding requirement as given in Table 1.  
 
E.5.1.3  The test results on the composite sample for the characteristic mentioned in E.4.3  shall satisfy 
the corresponding requirement as specified in Table 1.  
 
 
   DARS 1205:2022  
 
© ARSO 2022 — All rights reserved  12 
 Bibliography  
 
 
Regulations Governing the Voluntary Grading of Shell Eggs , 7 CFR Part 56, Effective March 30, 2008  
 
United States Standards, Grades, and Weight Classes for Shell Eggs,  AMS 56, Effective July 20, 2000  
 
IS 4723:1978(R2000), Specification for Egg Powder  
 
Codex Alimentarius website:  http://www.codexalimentarius.net/mrls/vetdrugs/jsp/vetd_q -e.jsp  
 
USDA Foreign Agricultural Service website: http://www.mrldatabase.com  
 
USDA Agricultural Marketing Service website: http://www.ams.usda.gov/AMSv1.0/Standards  
 
European Union: http://ec.europ a.eu/enterprise/sectors/pharmaceuticals/veterinary -use/maximum -
residue -limits/index_en.htm  
 
www.iso.org  
 
 
  
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