2013 hot paprika powder

TEST

RESULT AND / OR LIMIT

1. Specification

100-120 ASTA

2. Color & lustre

Light red to Red

3. Moisture

Max 6%

1. Total plate count

≤100,000 /g

2. Total coliforms

<200 /g

3. E. coli

< 100

4. Yeast & mould

<100 /g

5. staphiloc. aureus

Negative 25/g

6. salmonella

Negative 25/g

7. Enterobacteriaceae

<15/g

  Packing: Closed in foil bag in corrugated carton box highly resistant

  Identification:  Product, Net weight, prod. Date, number of the lot , origin supplier

  Store in original sealed containers, at or below 60 degrees F and 55% relative humidity away from direct light and heat. Shelf life is at least 12 months from date of shipments when stored  Under these recommended confitions