New Products
Payment Type: | L/C,T/T,D/P |
---|---|
Terms of Trade: | FOB,CFR,CIF,EXW |
This product consists in fresh Mushroom champignon which have been washed, trimmed, diced and dried. After final drying and prior to packing the product is inspected and passed through magnet and metal detectors to remove non ferrous metallic particles.
This product complies with current Good Manufacturing Practice in manufacturing, packing and holding human food.
SENSORIAL EVALUATION
Taste Typical of mushroom champignon
Odor Typical of mushroom champignon
CHEMICAL AND PHYSICAL EVALUATION
Item | Limit | Technique/Method |
Foreign material Moisture Pesticides residues
Ash | Absence 8%max Product shall conform to all export levels established by the EPA and EEC 8% | Visual Oven,( 58657567,105℃,4hours) Rotap during 5 minutes Vibration intensity: 8
|
MICROBIOLOGICAL SPECIFICATIONS
Item | Limit (free irradiation) | Techique |
Total plate count ufc/g Yeast and Mould Coliform P.Salmonella/25g E.Coli ufc/g | <50,000 <1000 <100MPN/G Negative Negative | SN0168-2002 SN0168-2002 SN0168-2002 SN0168-2002 SN0168-2002 |