Final kernel product testing
Microbiological standards
Table 2. Microbiological testing requirements and limits
| Organism | Max limits raw kernel | Max limits roasted kernel | Test method |
|---|---|---|---|
| E-coli | Not Detected <3 | Not Detected <3 | ISO16649 OR internationally accredited test method, including:/g (AS 5013.15 - 2006) |
| Salmonella | N.D. | N.D. | Sample size minimum 250g ISO6579 OR internationally accredited test method, including:/g (AS 5013.10 - 2009) |
| Standard plate count | <30,000 cfu | <3,000 cfu | /g (AOAC 990.12) or (AS 5013.1) |
| Yeasts and moulds | <20,000 cfu | <2,000 cfu | /g (AS1766.2.2 - 2009 |
Chemical Standards
Table 3. Chemical testing requirements and limits (at time of packing)
| Chemical | Maximum limits | Test method |
|---|---|---|
| Total aflatoxin (μg/kg) | Must meet consuming country's limits | HPLC/LCMS |
| B1 (μg/kg) | Must meet consuming country's limits | HPLC/LCMS |
| Free fatty acid | 0.5% | (AOCS Ca-5a-40) |
| Peroxide value | ≤2 meq/kg (2 years shelf-life) | (AOCS Cd-8b-90) |
| Peroxide value | Between 2 and 3 meq/kg (1 year shelf-life) | (AOCS Cd-8b-90) |