G/TBT/N/BDI/730,
G/TBT/N/KEN/2018,
G/TBT/N/RWA/1380,
G/TBT/N/TZA/1565,
G/TBT/N/UGA/2329

1 April 2026

(26-2602)

Committee on Technical Barriers to Trade

Original: English

2.

Agency responsible:

Kenya Bureau of Standards

3.

Notified under Article 2.9.2 [X], 2.10.1 [ ], 5.6.2 [X], 5.7.1 [ ], 3.2 [ ], 7.2 [ ], Other:

4.

Products covered (HS codes or national tariff lines. ICS numbers may be provided in addition, where applicable): Spices and condiments. Food additives (ICS code(s): 67.220)

5.

Details of notified document(s) (title, number of pages and languages, means of access): DEAS 1320:2026 Mayonnaise—Specification; (14 page(s), in English)

Link to notified document(s) and/or contact details for agency or authority which can provide copies upon request:

https://members.wto.org/crnattachments/2026/TBT/KEN/26_01814_00_e.pdf

Kenya Bureau of Standards

P.O. Box: 54974-00200, Nairobi, Kenya Telephone: + (254) 020 605490, 605506/6948258 Fax: + (254) 020 609660/609665 E-mail: info@kebs.org; Website: http://www.kebs.org

6.

Description of content: This Draft East African Standard specifies requirements, sampling and test methods for full-fat/regular mayonnaise, reduced-fat/light mayonnaise, and low-fat mayonnaise.

This standard does not apply to emulsified sauces covered by RS 586.

7.

Objective and rationale, including the nature of urgent problems where applicable: Quality requirements; Harmonization; Reducing trade barriers and facilitating trade

8.

Relevant documents:

1. AOAC 950.17, Official Method Citric Acid in non-alcoholic Beverages

2. AOAC 952.13, Arsenic in food. Silver diethyldithiocarbamate

3. RS CXC 1, General principles of food hygiene

4. RS CXS 192, General standard for food additives

5. RS EAS 12, Potable water — Specification

6. RS EAS 147-1, Vinegar — Specification — Part 1: Vinegar from natural sources

7. RS EAS 147-2, Vinegar — Specification — Part 2: Vinegar from artificial sources

8. RS EAS 35, Fortified edible salt — Specification

9. RS EAS 36, Honey — Specification

10. RS EAS 38, Labelling of Pre-packaged Foods — General requirements

11. RS EAS 803, Nutrition labelling ― Requirements

12. RS EAS 804, Claims on foods ― General requirements

13. RS EAS 805, Use of nutrition and health claims ― Requirements

14. RS ISO 660, Animal and vegetable fats and oils — Determination of acid value and acidity

15. RS ISO 661, Animal and vegetable fats and oils — Preparation of test sample

16. RS ISO 1738, Butter — Determination of salt content

17. RS ISO 1842, Fruit and vegetable products — Determination of pH

18. RS ISO 3657, Animal and vegetable fats and oils — Determination of saponification value

19. RS ISO 3960, Animal and vegetable fats and oils — Determination of peroxide value — Iodometric (visual) endpoint determination

20. RS ISO 3961, Animal and vegetable fats and oils — Determination of iodine value

21. RS ISO 4833-1, Microbiology of the food chain — Horizontal method for the enumeration of microorganisms — Part 1: Colony count at 30 degrees C by the pour plate technique

22. RS ISO 5555, Animal and vegetable fats and oils — Sampling

23. RS ISO 6579-1, Microbiology of the food chain — Horizontal method for the detection, enumeration and serotyping of Salmonella — Part 1: Detection of Salmonella spp.

24. RS ISO 6888-1, 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 agar medium

25. RS ISO 8294, Animal and vegetable fats and oils — Determination of copper, iron and nickel contents — Graphite furnace atomic absorption method

26. RS ISO 11290-1, Microbiology of food and animal feeding stuffs — Horizontal method for the detection and enumeration of Listeria monocytogenes — Part 1: Detection method

27. RS ISO 12193, Animal and vegetable fats and oils — Determination of lead by direct graphite furnace atomic absorption spectroscopy

28. RS 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

29. RS ISO 17189, Butter, edible oil emulsions and spreadable fats — Determination of fat content (Reference method

30. RS 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

31. RS EAS 770, Fortified sugar — Specification

32. RS EAS 5, Refined white sugar — Specification

33. RS EAS 749, Brown sugar — Specification

34. RS EAS 16, Plantation (mill) white sugar — Specification

35. RS EAS 8, Raw cane sugar — Specification

9.

Proposed date of adoption: 30 September 2026

Proposed date of entry into force: To be determined

10.

Provision of comments

Final date for comments: 31 May 2026

[X] 60 days from notification

Contact details of agency or authority designated to handle comments regarding the notification:

Kenya Bureau of Standards

P.O. Box: 54974-00200, Nairobi, Kenya Telephone: + (254) 020 605490, 605506/6948258 Fax: + (254) 020 609660/609665 E-mail: info@kebs.org; Website: http://www.kebs.org