A. Physical & chemical requirements
Size |
80-100mesh |
Appearance |
red to dark red |
Flavor |
The characteristic taste of red bell pepper, no foreign odours or flavours |
Sugar |
No added |
Moisture |
Max 8% |
B. Microbiological
Total plate count |
<100,000 /g |
Coliforms |
<5,00/g |
E.Coli |
Less than 3/gm |
Yeast & mould |
<300pcs / g |
salmonella |
Negative |