当前位置：首页 / TBT/SPS通报 /<p align="left" style="text-align:left;margin-bottom:12pt;"><span style="text-decoration:underline;"><span style="color:black;">Amendment 1:2014</span></span></p><p align="left" style="text-align:left;margin-bottom:12pt;"><span>The following communication, dated 15 May 2014 is being circulated at the request of the Delegation of the Republic of <span style="text-decoration:underline;">Kenya </span>in accordance with Article 10.6.</span><span style="font-size:7.5pt;"> </span></p><p align="left" style="text-align:left;margin-bottom:12pt;"><span>Amendment to KS 2049:2014 Soya drink </span><span>-</span><span> Specification </span></p><p align="left" style="text-align:left;margin-bottom:12pt;"><span>Table 3 in clause 4.2.1 of KS 2049:2007 (Confirmed 2013) shall be amended to read as follows:</span></p><table border="1" cellPadding="0" cellSpacing="0" style="border:currentColor;border-collapse:collapse;"><tbody><tr><td style="padding:0cm 5.4pt;border:1pt solid windowtext;width:47.95pt;" vAlign="top" width="64"><p align="left" style="text-align:left;margin-bottom:12pt;"><span>SL No.</span></p></td><td style="border-width:1pt 1pt 1pt medium;border-style:solid solid solid none;border-color:windowtext windowtext windowtext currentColor;padding:0cm 5.4pt;width:8cm;" vAlign="top" width="302"><p align="left" style="text-align:left;margin-bottom:12pt;"><span>Characteristic</span></p></td><td style="border-width:1pt 1pt 1pt medium;border-style:solid solid solid none;border-color:windowtext windowtext windowtext currentColor;padding:0cm 5.4pt;width:99.2pt;" vAlign="top" width="132"><p align="left" style="text-align:left;margin-bottom:12pt;"><span>Limit</span></p></td><td style="border-width:1pt 1pt 1pt medium;border-style:solid solid solid none;border-color:windowtext windowtext windowtext currentColor;padding:0cm 5.4pt;width:88.15pt;" vAlign="top" width="118"><p align="left" style="text-align:left;margin-bottom:12pt;"><span>Test method</span></p></td></tr><tr><td style="border-width:medium 1pt 1pt;border-style:none solid solid;border-color:currentColor windowtext windowtext;padding:0cm 5.4pt;width:47.95pt;" vAlign="top" width="64"><p align="left" style="text-align:left;margin-bottom:12pt;"><span>i)</span></p></td><td style="border-width:medium 1pt 1pt medium;border-style:none solid solid none;border-color:currentColor windowtext windowtext currentColor;padding:0cm 5.4pt;width:8cm;" vAlign="top" width="302"><p align="left" style="text-align:left;margin-bottom:12pt;"><em><span>E. coli </span></em><span>per &nbsp; g</span></p></td><td style="border-width:medium 1pt 1pt medium;border-style:none solid solid none;border-color:currentColor windowtext windowtext currentColor;padding:0cm 5.4pt;width:99.2pt;" vAlign="top" width="132"><p align="left" style="text-align:left;margin-bottom:12pt;"><span>Not detectable</span></p></td><td rowSpan="4" style="border-width:medium 1pt 1pt medium;border-style:none solid solid none;border-color:currentColor windowtext windowtext currentColor;padding:0cm 5.4pt;width:88.15pt;" vAlign="top" width="118"><p align="left" style="text-align:left;margin-bottom:12pt;"><span>KS 05 220a)</span></p></td></tr><tr><td style="border-width:medium 1pt 1pt;border-style:none solid solid;border-color:currentColor windowtext windowtext;padding:0cm 5.4pt;width:47.95pt;" vAlign="top" width="64"><p align="left" style="text-align:left;margin-bottom:12pt;"><span>ii)</span></p></td><td style="border-width:medium 1pt 1pt medium;border-style:none solid solid none;border-color:currentColor windowtext windowtext currentColor;padding:0cm 5.4pt;width:8cm;" vAlign="top" width="302"><p align="left" style="text-align:left;margin-bottom:12pt;"><em><span>Salmonella </span></em><span>per &nbsp; 30 g</span></p></td><td style="border-width:medium 1pt 1pt medium;border-style:none solid solid none;border-color:currentColor windowtext windowtext currentColor;padding:0cm 5.4pt;width:99.2pt;" vAlign="top" width="132"><p align="left" style="text-align:left;margin-bottom:12pt;"><span>Not detectable</span></p></td></tr><tr><td style="border-width:medium 1pt 1pt;border-style:none solid solid;border-color:currentColor windowtext windowtext;padding:0cm 5.4pt;width:47.95pt;" vAlign="top" width="64"><p align="left" style="text-align:left;margin-bottom:12pt;"><span>iii)</span></p></td><td style="border-width:medium 1pt 1pt medium;border-style:none solid solid none;border-color:currentColor windowtext windowtext currentColor;padding:0cm 5.4pt;width:8cm;" vAlign="top" width="302"><p align="left" style="text-align:left;margin-bottom:12pt;"><em><span>Staphylococcus aureaus </span></em><span>per 30 g</span></p></td><td style="border-width:medium 1pt 1pt medium;border-style:none solid solid none;border-color:currentColor windowtext windowtext currentColor;padding:0cm 5.4pt;width:99.2pt;" vAlign="top" width="132"><p align="left" style="text-align:left;margin-bottom:12pt;"><span>Not detectable</span></p></td></tr><tr><td style="border-width:medium 1pt 1pt;border-style:none solid solid;border-color:currentColor windowtext windowtext;padding:0cm 5.4pt;width:47.95pt;" vAlign="top" width="64"><p align="left" style="text-align:left;margin-bottom:12pt;"><span>iv)</span></p></td><td style="border-width:medium 1pt 1pt medium;border-style:none solid solid none;border-color:currentColor windowtext windowtext currentColor;padding:0cm 5.4pt;width:8cm;" vAlign="top" width="302"><p align="left" style="text-align:left;margin-bottom:12pt;"><span>Yeast and moulds per g</span></p></td><td style="border-width:medium 1pt 1pt medium;border-style:none solid solid none;border-color:currentColor windowtext windowtext currentColor;padding:0cm 5.4pt;width:99.2pt;" vAlign="top" width="132"><p align="left" style="text-align:left;margin-bottom:12pt;"><span lang="PT-BR">100</span></p></td></tr><tr><td colSpan="4" style="border-width:medium 1pt 1pt;border-style:none solid solid;border-color:currentColor windowtext windowtext;padding:0cm 5.4pt;width:462.1pt;" vAlign="top" width="616"><p align="left" style="text-align:left;margin-bottom:12pt;"><span>a) Methods for microbiological examination of &nbsp; foods</span></p></td></tr></tbody></table>