Human food grade products, the product is made of fresh chili after dried by sunshine, selecting, cleaning, washing and drying till the necessary humidity .The product meet the requirements specified in the specification. NON-Use of genetically modified raw material in manufacture. NON-Using the various ionizing radiation in the manufacture.
Available Size:
Product Description
Item | Description | |
Sensible indices | Color | Deep red |
Odor & Flavor | typical chili | |
Texture | whole | |
Pungency Degree | 4,000-8,000SHU | |
Physic-chemical target | Moisture | <17% |
Hygienic target | Total plate count | 600,000cfu/g max |
Coliforms | 200cfu/g max | |
Yeasts and Molds | 1000cfu/g max | |
E. Coli | Negative | |
Staphylococcus Aureus | 100cfu/g max | |
Sulfite reducing clostridium | 100cfu/g max | |
Salmonella | Negative in 20g | |
Pesticide | According to EU Regulation | |
Mycotoxins content | Total Aflatoxins | Max. 10ppb |
Afaltoxins B1 | Max. 5ppb | |
Packing | Packing in 10kgs*10 vacuum woven bags | |
Shelf life | 24months | |
Storage | Keep the goods under the sanitary-hygienic standards in dry, cool, dark, clean ,good-ventilated warehouse ,uninfected, the temperature no more than 20℃ and relative degree of humidity no more than 60% | |
