Spices Testing for Hotels and Restaurants.
| Food/Test Category | Microbial Parameters | Analysis Method | Limits |
| Spices Testing | Standard Plate Count | AOAC 990.12/ISO 4833-1:2013 | ≤10⁵ CFU/g |
| Salmonella | AOAC 2003.09/ISO 6579-1:2017 | Absent in 25 g | |
| E.Coli | AOAC 991.14/ISO 16649-2:2001 | <10 CFU/g | |
| Listeria monocytogenes | AOAC 2004.06/ISO 11290-1:2017 | Absent in 25 g | |
| Coagulative Staphylococcus | AOAC 975.55/ISO 6888-1:2021 | <10² CFU/g | |
| Clostridium perfringens | AOAC 976.30/ISO 7937:2004 | <10² CFU/g | |
| Coliform | AOAC 991.14/ISO 4832:2006 | <10² CFU/g | |
| Staph. Aureus | AOAC 975.55/ISO 6888-1:2021 | <10² CFU/g | |
| Yeast/mold | AOAC 997.02/ISO 21527-2:2008 | ≤10³ CFU/g |