Research Article
Validating a HACCP System for the Production of Vegetable Shito
Table 1
Acceptable levels of identified potential hazards for food safety.
| Potential hazards | Acceptable levels for food safety (raw materials) | Acceptable levels for food safety (finished product) |
| Bacillus cereus | 106 cfu/g [13] | <10 cfu/g [13] | Clostridium perfringens | 102 cfu/g [13] | <10 cfu/g [13] | Escherichia coli | 102 cfu/g [13] | <10 cfu/g [13] | Salmonella | Absent/25 g [13] | Absent/25 g [13] | Staphylococcus aureus | 102 cfu/g [13] | <10 cfu/g [13] | Aflatoxins B1 | 5 µg/kg [22] | 5 µg/kg [22] | Total aflatoxins | 10 µg/kg [22] | 10 µg/kg [22] |
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