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Ginger Slice

Parameters	Standards
Physical Parameters
Colour	Light to Dark Yellow
Aroma/Odor	Charastric
Taste / Flavour	Hot, piney taste.
Mesh Size Passing through US # 30 Mesh	90% min
Chemical Parameters
Moisture (%) max.	12.0%
Volatile Oil min.	1.2%
Total Ash	3%
Acid Insoluble Ash (AIA)	0.5%
Piperine	4 % min.
Microbiological Parameters
Total Plate Count	10⁵cfu /g max
E.Coli	<3 mpn/g
Coli forms	Absent in 25 gm
Bacillus cereus	<10 Cfu/g
Staphylococcus aureus (Org/g)	<10 Cfu/g
Salmonella	Absent 25 g
Yeast & Mould	10³cfu /g max
Contaminants
Aflaxtoxin B1	5 ppb
Aflaxtoxin Total	20 ppb