1. Sensory Analysis Colour Fairly bright pale green
Odour Typical, fresh.
Taste Typical
Texture Fresh may be slightly soft, skins may be tough
2. Microbiological Analysis Target Maximum
TVC / g 5x104 1x105
Coliforms / g 5x102 1x 103
E.Coli / g 5/g 10/g
Staph. Aureus / g 10/g 1x 102
Salmonella / g Absent in 25g Absent in 25g
Yeasts & Moulds / g Absent in 25g 1x 102