Ready to east fresh salad testing for hotels and restaurants.
| Food/Test Category | Microbial Parameters | Analysis Method | Limits |
| Ready to Eat Salad Testing | Standard Plate Count | ISO 4833-1:2013 / AOAC 990.12 | ≤10⁵–10⁶ CFU/g |
| Coagulative Staphylococcus | ISO 6579-1:2017 / AOAC 2003.09 | Absent in 25 g | |
| Listeria | ISO 11290-1:2017 / AOAC 2004.06 | Absent in 25 g | |
| Salmonella | ISO 16649-2:2001 / AOAC 991.14 | <10² CFU/g | |
| E.coli | ISO 6888-1:2021 / AOAC 975.55 | <10² CFU/g | |