Shelf Life
Packaging type
Location
(A) PHYSICAL PARAMETERS: | |||
S.No. | Test/Parameter | Limit/Standard | Remark |
Appearance | Small Orange-Red long cone shaped pod | Complies | |
Flavor | Hot, Pungent, Biting | Complies | |
Odor | Pungent | Complies | |
Particle size | Whole Pods | Complies | |
(B) CHEMICAL PARAMETERS: | |||
Moisture | 10 % max | Complies | |
Total Ash | 8 % max | Complies | |
Acid Insoluble Ash (AIA) | 1.5 % max | Complies | |
Capsaicin Content | 50,000 to 1,00,000 SHU | Complies | |
(C) MICROBIOLOGICAL ANALYSIS: | |||
Total Plate Count – TPC (max) | < 50,000 cfu/g | Complies | |
Salmonella | Absent in 2x375 g | Complies | |
Yeast and Mould – Y&M (max) | < 500 cfu/g | Complies | |
Coliforms (max) | < 100 cfu/g | Complies | |
E. coli (max) | < 10 cfu/g | Complies | |
Enterobacteriaceae (max) | < 10 cfu/g | Complies | |
Staphylococcus aureus (max) | < 10 cfu/g | Complies |
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