| Crispy chicken Analysis – TR food 38 | ||
|---|---|---|
| S No. | PARAMETERS | TEST METHODS |
|
– 1 2 3 4 5 6 |
Metal contaminants • Mercury 0.05 p.p.m • Arsenic 0.50 p.p.m • Lead 1.0 p.p.m • Cadmium 0.50 p.p.m • Copper 20 p.p.m • Zinc 20 p.p.m |
– ICP ICP ICP ICP ICP ICP |
|
– 1 2 3 4 5 6 7 8 9 10 |
Hygiene (According to 2270/4) APC Salmonella E Coli (0157) Lard & Lard Derivatives Foreign Substance Impurities Acid Insoluble Water Content Total Weight Color |
– US FDA US FDA US FDA PCR Physical Physical Adopted AOAC 955.03 Adopted AOAC 920.155 Physical Physical |
|
1 2 |
Sodium Nitrite Potassium Nitrite |
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