Product Description

Quality characteristics Minimum and maximum values
Appearance Specific, acc. to quality
Taste and smell Acc. to variety, fresh, not rancid, not stale
Purity Free of foreign matter, i.e. sand, stones, shell
parts, insects etc.
Water content Max. 5.0 %
Peroxide value max. 1.0 milli-equivalent of peroxide
per kg fat
Free fatty acids max. 0.7 %
Residues
Pesticides Not measurable
Bromide and ethylene oxide Not measurable
Heavy metals
Lead (Pb) max. 0.*0 mg/kg
Cadmium (Cd) max. 0.*5 mg/kg
Mercury (Hg) max. 0.*3 mg/kg
Micro-organisms
Total number of parts max. *0.**0/g
Yeasts and fungus max. **0/g
Enterobacteria max. *0/g
Coliforms max. *0/g
Escherichia coli Not measurable
Staphylococcus aureus max. **0/g
Salmonella Not measurable in *5 g
Mycotoxins
Aflatoxin B1 max. 2 µg/kg
Total aflatoxins B1, B2, G1, G2 max. 4 µg/kg.