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