Non-Tariff Barriers

Non-Tariff Measure

NTM classification

A82: Testing requirement 

Date when the measure came into force

09 September 2004 

Publication where the measure is specified

Government Notice R. 790 (Government Gazette 26530) Of 9 July 2004 

Regulation where the measure is specified

Compulsory Specification For The Manufacture, Production, Processing And Treatment Of Canned Fish, Canned Marine Molluscs And Canned Crustaceans 

Country/Region applying the measure

South Africa 

The rationale of the measure

This specification covers the manufacture, production, processing, and treatment of canned fish, canned fish products, canned marine molluscs, canned marine mollusc products, canned crustaceans and canned crustacean products. 

Coded list of objectives

X: For purposes n.e.s. 

Description of the measure

12 Microbiological test methods
12.1 Microbiological spoilage
Use SANS 6257 (SABS SM 1257), Microbiological examination of canned meat and fish products.
12.2 Tests for pathogenic organisms
Use the following test methods:
SANS 657911S0 6579 (SABS IS0 6579), Microbiology - General guidance on methods for the detection of Salmonella.
SANS 6888-111S0 6888-1 (SABS IS0 6888-I), Microbiology of food and- animal feeding stuffs - Horizontal method for enumeration of coagulase-positive staphylococci (Staphylococcus aureus and other species) - Part I: Technique using Baird-Parker agar medium.
SANS 79321180 7932 (SABS IS0 7932), Microbiology - General guidance for enumeration of Bacillus cereus - Colony count technique at 30 "C.
SANS 793711S0 7937 (SABS IS0 7937), Microbiology of food and animal feeding stuffs - Horizontal method for enumeration of Clostridium perfringens - Colony count technique.
13 Chemical test methods
13.1 Determination of protein nitrogen
Use SANS 6317, Methods of chemical analysis of meat and fish products, or any other internationally recognized method that delivers equivalent results.
13.2 Determination of starch content
Use SANS 6317, Methods of chemical analysis of meat and fish products, or any other internationally recognized method that delivers equivalent results.
13.3 Determination of salt content (as sodium chloride)
13.3.1 Reagents
13.3.1.1 Silver nitrate solution, 0,1 N, accurately standardized.
13.3.1.2 Potassium thiocyanate solution, 0,l N.
13.3.1.3 Ferric alum indicator - a cold saturated aqueous solution of ferric ammonium sulphate to which a few drops of 6 N nitric acid have been added.
13.3.1.4 Sodium carbonate solution - a saturated aqueous solution.
13.3.1.5 Nitrobenzene.
13.3.2 Procedure
Weigh accurately a suitable quantity of the prepared sample into an evaporating basin or crucible, moisten with the sodium carbonate solution and dry on a waterbath. Char the dried sample and ash it at a temperature not exceeding 500 "C. Extract the residue with dilute nitric acid (about 6 N) and filter into a 100 mL volumetric flask. Make up to volume with the dilute nitric acid.
To a suitable aliquot in a 250 mL Erlenmeyer flask add 25 mL of the silver nitrate solution, 5 mL nitrobenzene and 1 m ferric alum indicator. Shake well. Titrate with 0,1 N potassium thiocyanate to the end point - colour change to reddish brown. Carry out a blank determination omitting the sample. From the difference between blank titration and the test titration determine the volume (A) of silver nitrate solution applicable to the sample used.
13.3.3 Calculation
Calculate the result as follows:
% sodium chloride = (A x 5,845 x N)/W
where
A is the volume of silver nitrate solution used by the aliquot, in mL;
N is the normality of silver nitrate used;
W is the mass of original sample represented by the aliquot used in the titration, in grams. 

Reference of the measure

Regulation 12 and 13 

Measure also domestic

Yes 

Products affected by the measure.

Description

Fish, marine molluscs or crustaceans or products of these or any combination of these 

Countries/Regions affected by the measure.

Description

All countries