Pesticides | Not measurable |
Bromide and ethylene oxide | Not measurable |
Heavy metals |
|
Lead (Pb) | Max. 0.50mg/kg |
Cadmium (Cd) | Max. 0.05mg/kg |
Mercury (Hg) | Max. 0.03mg/kg |
Micro-organisms |
|
Total number of parts | Max. 10.000/g |
Yeasts and fungus | Max. 500/g |
Enterobacteria | Max. 10/g |
Coliforms | Max. 10/g |
Escherichia coli | Not measurable |
Staphylococcus aureus | Max. 100/g |
Salmonella | Not measurable in 25g |
Mycotoxins |
|
Aflatoxin B1 | Max. 2 Vg/kg |
Total aflatoxins B1, B2, G1, G2 | Max. 4 Vg/kg |
To have quality requirements and no contamination of the cashew nuts, preparation should take place under clean, hygienic and ideal conditions, such as:
- Equipment (tubs, knives etc.), as well as working and drying surfaces (racks, mats etc.) and preparing and storage rooms, should be cleaned regularly.
- Personnel should be healthy, and have the possibility to wash themselves or at least their hands (washrooms, toilets) and wear clean, washable clothes.
- Water used for cleansing purposes must be free from faeces and other contaminants.
- Animals or animal faeces must not come into contact with the product.
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Updated: 2024-05-01 02:41 GMT|
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