|
Test
Method
|
SANAS
Accredited
|
Yeast & Mould Enumeration in Spices by SANS 7954 |
N |
Total Aerobic Plate Count in Spices using SANS 4833 |
N |
Sudan Red 1,2,3 & 4 by HPLC |
N |
Staphylococcus aureus Determination in Spices using SANS 6888-1 |
N |
Scoville Heat Determination in Chilli using ASTA 21.0 Sensory |
N |
Scoville Heat Determination in Chilli by HPLC |
N |
Salt Determination by Autotitration |
N |
Salmonella Determination in Spices by SANS 6579 |
N |
Escherichia coli Enumeration in Spices by SANS 7251 |
N |
Coliform Enumeration in Spices by SANS 4832 |
N |
Clostridium perfringens Enumeration in Spices by SANS 7937 |
N |
Bacillus cereus Enumeration in Spices by SANS 7923 |
N |
Aflatoxin by HPLC |
N |
|
|