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Microbiological limit for spices (powder)


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#1 meida

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Posted 08 June 2018 - 05:44 AM

Hai, we are manufacturer for spices product in Malaysia. What referance should i used to make my own product specification. In Malaysia Food Act, the microiological limit only focus to milk, fish,meat and fresh material but don't have any refarance for spices. so whare can i get the referance for microbiological limit?



#2 Charles.C

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Posted 08 June 2018 - 07:58 AM

Hai, we are manufacturer for spices product in Malaysia. What referance should i used to make my own product specification. In Malaysia Food Act, the microiological limit only focus to milk, fish,meat and fresh material but don't have any refarance for spices. so whare can i get the referance for microbiological limit?

 

Hi meida,

 

Which spices ?


Kind Regards,

 

Charles.C


#3 meida

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Posted 08 June 2018 - 08:58 AM

We process black pepper powder, white pepper powder, ginger powder, chili flake,chili powder



#4 Charles.C

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Posted 08 June 2018 - 09:57 AM

Hai, we are manufacturer for spices product in Malaysia. What referance should i used to make my own product specification. In Malaysia Food Act, the microiological limit only focus to milk, fish,meat and fresh material but don't have any refarance for spices. so whare can i get the referance for microbiological limit?

 

Hi meida,

 

There

 

Hai, we are manufacturer for spices product in Malaysia. What referance should i used to make my own product specification. In Malaysia Food Act, the microiological limit only focus to milk, fish,meat and fresh material but don't have any refarance for spices. so whare can i get the referance for microbiological limit?

 

Hi meida,

 

There is data / files in various places here, some overlapping.

 

Please see these threads -

 

http://www.ifsqn.com...ount-in-spices/

 

http://www.ifsqn.com...-in-rte-spices/

 

http://www.ifsqn.com...elp-with-herbs/


Kind Regards,

 

Charles.C


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