Physical Properties Taste / flavour : Fresh, aromatic & spicy, from mild to pungent, characteristic of garlic Odour : Typical, mild to pungent, according to species, free from foreign odour. Colour : Brown Foreign Matter : Absent – This includes any foreign matter like glass, insects, wood pieces, paper,
metal, Impurities or any other Contaminants
Chemical Data Moisture : Max. 6% SO2 : Max. 50 PPM Pesticides, herbicides, fungicides : Not detectable.
Microbiological Data Total plate count : Max ≤ 50,000 cfu/g. Coliform germs : Max 10 / g E-Coli : Negative in 1 g Yeast & mould : Max.100 / g Salmonella : Negative in 25 g Bacillus cereus : Max 10 / g Staphylococcus Aureus : Negative in 1 g
Physical Properties Taste / flavour : Fresh, aromatic & spicy, from mild to pungent, characteristic of garlic Odour : Typical, mild to pungent, according to species, free from foreign odour. Colour : Brown Foreign Matter : Absent – This includes any foreign matter like glass, insects, wood pieces, paper,
metal, Impurities or any other Contaminants
Chemical Data Moisture : Max. 6% SO2 : Max. 50 PPM Pesticides, herbicides, fungicides : Not detectable.
Microbiological Data Total plate count : Max ≤ 50,000 cfu/g. Coliform germs : Max 10 / g E-Coli : Negative in 1 g Yeast & mould : Max.100 / g Salmonella : Negative in 25 g Bacillus cereus : Max 10 / g Staphylococcus Aureus : Negative in 1 g
Physical Properties Taste / flavour : Fresh, aromatic & spicy, from mild to pungent, characteristic of garlic Odour : Typical, mild to pungent, according to species, free from foreign odour. Colour : Brown Foreign Matter : Absent – This includes any foreign matter like glass, insects, wood pieces, paper,
metal, Impurities or any other Contaminants
Chemical Data Moisture : Max. 6% SO2 : Max. 50 PPM Pesticides, herbicides, fungicides : Not detectable.
Microbiological Data Total plate count : ≤ 50,000 cfu/g. Coliform germs : Max 10 / g E-Coli : Negative in 1 g Yeast & mould : Max.100 / g Salmonella : Negative in 25 g Bacillus cereus : Max 10 / g Staphylococcus Aureus : Negative in 1 g
Physical Properties Taste / flavour : Fresh, aromatic & spicy, from mild to pungent, characteristic of garlic Odour : Typical, mild to pungent, according to species, free from foreign odour. Colour : Brown Foreign Matter : Absent – This includes any foreign matter like glass, insects, wood pieces, paper,
metal, Impurities or any other Contaminants
Chemical Data Moisture : Max. 6% SO2 : Max. 50 PPM Pesticides, herbicides, fungicides : Not detectable.
Microbiological Data Total plate count : Max ≤ 50,000 cfu/g. Coliform germs : Max 10 / g E-Coli : Negative in 1 g Yeast & mould : Max.100 / g Salmonella : Negative in 25 g Bacillus cereus : Max 10 / g Staphylococcus Aureus : Negative in 1 g
Physical Properties Taste / flavour : Fresh, aromatic & spicy, from mild to pungent, characteristic of garlic Odour : Typical, mild to pungent, according to species, free from foreign odour. Colour : Brown Foreign Matter : Absent – This includes any foreign matter like glass, insects, wood pieces, paper,
metal, Impurities or any other Contaminants
Chemical Data Moisture : Max. 6% SO2 : Max. 50 PPM Pesticides, herbicides, fungicides : Not detectable.
Microbiological Data Total plate count : Max ≤ 50,000 cfu/g. Coliform germs : Max 10 / g E-Coli : Negative in 1 g Yeast & mould : Max.100 / g Salmonella : Negative in 25 g Bacillus cereus : Max 10 / g Staphylococcus Aureus : Negative in 1 g
