Product Description

Organoleptic evaluation:
Appearance: Uniform green pieces
Flavor: Fresh, typical of green bell pepper
Texture: Tender, typical of green bell pepper
Odor: Typical of green bell pepper, free from off odor
Physical evaluation: Moisture: 7% max

Microbiological evaluation:

Target specification Test method
1. Standard plate count 300, 000/g maximum B. A. 8th edition
2. Coliforms 100/G maximum B. A. 8th edition
3. Yeast and mould 300/g maximum B. A. 8th edition
4. Salmonella Negative 25/g B. A. 8th edition
5. CP Staph 10/g maximum B. A. 8th edition

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