I. Physical | |
Appearance | Creamy yellow to gold granules |
Aroma/Flavor | Typical of fresh garlic, clean, pungent with no off flavors |
Extraneous Material | Free from foreign and extraneous vegetable matter |
Defects (Speck Counts) | 8/10g max |
Bulk Index | 120-155 ml/100g |
Gran on USS# 35 | 5% max |
Gran thru USS#100 | 3% max |
II. Chemical | |
Moisture | 6.8% max ASTA 2.0 |
Sulfite | 10mg/kg max ASTA 30.0 |
Arsenic | 1 mg/kg max AOAC 986.15 |
Cadmium | 0.02 mg/kg max AOAC 999.10 |
Lead | 100 ppb max AOAC 999.10/999.10/ |
Mercury | 1mg/kg max AOAC 971.21/997.15 |
Allergen-peanut( limit---2.5ppm) | < 2.5 ppm ELISA |
III. Microbiological | |
TPC | 1,000,000 cfu/g max AOAC 990.12 |
Yeast & Mold | 1000 cfu/g max AOAC 997.02 |
Coliform | 1,000 mpn/g max AOAC 991.14 |
E. Coli | 3 MPN/g max AOAC 991.14 |
Salmonella | Negative/750g |
Staphylococcus aureus | 10 cfu/g max BAM/AOAC |