Tiêu chuẩn ASTA – Mĩ
November 23, 2017
Tiểu chuẩn châu Âu (ESA)
November 23, 2017

Tiêu chuẩn IPC

–  IPC BP-2 and IPC WP-2 are grades of pepper. Which has been partially processed (i.e. has gone through some basic cleaning  processes like sieving and winnowing).
– IPC BP-1 and IPC WP-1 are grades for pepper, which has been further processed (i.e. has gone through further cleaning processes including sieving, cycloning, destoning, washing and mechanical drying).
GRADES OF WHOLE PEPPER, BLACK AND WHITE
  
Quality Parameter
Black Pepper (whole)
White Pepper (whole)
IPC BP-1
IPC BP-2
IPC WP-1
IPC WP-2
Macro
1.   Bulk Density
 (g/l minimum)
550
500
600
600
2.  Moisture
      (% vol/weigh, maximum)
12
14
13
15
3.   Light Berries/Corns
      (% by weigh, maximum)
2
10
1
2
4.   Extraneous Matter
      (% by weigh, maximum)
1
2
1
2
5.   Black Berries/Corns
   (% by weigh., maximum)
Not applicable
Not applicable
1
2
6.   Mouldy Berries/Corns
      (% by weigh, maximum)
1
3
1
3
7.   Insect Defiled Berries/Corns
      (% by weigh, maximum)
1
2
1
2
8.    Whole Insects, Dead
        (by count, maximum)
Not more than 2 numbers in each sub sample and not more than 5 numbers in total sub-samples
Not more than 2 numbers in each sub sample and not more than 5 numbers in total sub-samples
9.   Mammalian or/and Other   
Excreta (by count, maximum)
Shall be free of any visible mammalian or/and other excreta
Shall be free of any visible mammalian or/and other excreta
Microbiological
1.   Salmonella (detection/ 25g)
Nagative
Nagative
Nagative
Nagative
Notes:
–  IPC BP-2 and IPC WP-2 are grades of pepper. Which has been partially processed (i.e. has gone through some basic cleaning  processes like sieving and winnowing).
– IPC BP-1 and IPC WP-1 are grades for pepper, which has been further processed (i.e. has gone through further cleaning processes including sieving, cycloning, destoning, washing and mechanical drying).
IPC GRADES OF TREATED WHOLE PEPPER, BLACK AND WHITE
 
Quality Parameter
Black Pepper (whole)
White Pepper (whole)
IPC BPT-1
IPC BPT-2
IPC WPT-1
IPC WPT-2

Macro

    1.    Bulk Density
(g/l minimum)
550
500
600
600
    2.  Moisture
    (% vol/weigh, maximum)
12
12
12
12
    3.  Light Berries/Corns
     (% by weigh, maximum)
2
10
1
2
    4.   Extraneous Matter
    (% by weigh, maximum)
1
2
1
2
    5.  Black Berries/Corns
    (% by weigh., maximum)
Not applicable
Not applicable
1
2
    6.   Mouldy Berries/Corns
    (% by weigh, maximum)
Nil
Nil
Nil
Nil
    7.   Insect Defiled     Berries/Corns
    (% by weigh, maximum)
1
2
1
2
    8.    Whole Insects, Dead
    (by count, maximum)
Not more than 2 numbers in each sub sample and not more than 5 numbers in total of all sub-samples
Not more than 2 numbers in each sub sample and not more than 5 numbers in total of all sub-samples
    9.    Mammalian or/and Other Excreta (by count, maximum)
Shall be free of any visible mammalian or/and other excreta
Shall be free of any visible mammalian or/and other excreta
        Microbiological
    1.   Aerobic Plate Count
    (cfu/g, maximum)
5 x 104
5 x 104
5 x 104
5 x 104
    2.   Mould & Yeast
    (cfu/g, maximum)
1 x 103
1 x 103
1 x 103
1 x 103
    3.   Escherichia coli
    (MPN/g)
< 3
< 3
< 3
< 3
    4.   Salmonella
    (detection/ 25g)
Nagative
Nagative
Nagative
Nagative
Notes:
– IPC BPT-1 and IPC WPT-1 are grades for pepper, which has been processed i.e. pepper which has gone through further cleaning processes including sieving, cycloning, destoning, washing and mechanical drying, and has subsequently undergone an internationally accepted treatment process to reduce its microbiological contamination.
– IPC BP-2 and IPC WP-2 are grades for pepper, which has been partially processed (i.e. pepper has gone through basic cleaning processes like sieving and winnowing), and has subsequently undergone an internationally accepted treatment process to reduce its microbiological contamination.
– The treatment process shall be undertaken by qualified/trained personnel, in compliance with internationally accepted standard operational procedures and regulations regarding the process.
– The treated pepper shall be packaged in suitable, clean and sterile packaging materials, clearly labeled to indicate, inter alia, the treatment process as required by standard regulations, and appropriately handled and stored in a clean & well-ventilated store to protect and maintain the integrity of the product for the entire period of its intended shelf-life.
– Cfu = Colony – Forming Unit
– MPN = Most Probable Number