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รายการทดสอบ : บราซิล(Brazil) - สตาร์ชทำจากมันสำปะหลัง

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Sodium (in/psc)g/100g0.5AOAC 984.27 http://www.anvisa.gov.br/legis/resol/04_cns.pdf http://www.codexalimentarius.net/web/standard_list.jsp methods AOAC (16th ed 1995), 925.06 Sampling of Flour http://www.anvisa.gov.br/legis/portarias/354_96.htm
Calcium0.2g/100g AOAC 984.27 http://www.anvisa.gov.br/legis/resol/04_cns.pdf http://www.codexalimentarius.net/web/standard_list.jsp methods AOAC (16th ed 1995), 925.06 Sampling of Flour http://www.anvisa.gov.br/legis/portarias/354_96.htm
POTASSIUM0.2g/100g AOAC 984.27 http://www.anvisa.gov.br/legis/resol/04_cns.pdf http://www.codexalimentarius.net/web/standard_list.jsp methods AOAC (16th ed 1995), 925.06 Sampling of Flour http://www.anvisa.gov.br/legis/portarias/354_96.htm
Erythrosine,0.01g/100g AOAC. 930.38 http://www.anvisa.gov.br/legis/resol/04_cns.pdf http://www.eoma.aoac.org/methods/info.asp?ID=8563 methods AOAC (16th ed 1995), 925.06 Sampling of Flour http://www.anvisa.gov.br/legis/portarias/354_96.htm
Indigo,0.01g/100g AOAC. 930.38 http://www.anvisa.gov.br/legis/resol/04_cns.pdf http://www.eoma.aoac.org/methods/info.asp?ID=8563 methods AOAC (16th ed 1995), 925.06 Sampling of Flour http://www.anvisa.gov.br/legis/portarias/354_96.htm
Bacillus cereus1000CFU/g BAM: Bacillus cereus http://www.anvisa.gov.br/legis/resol/12_78_biscoitos.htm# http://www.fda.gov/Food/ScienceResearch/LaboratoryMethods/BacteriologicalAnalyticalManualBAM/UCM070875 methods AOAC (16th ed 1995), 925.06 Sampling of Flour http://www.anvisa.gov.br/legis/portarias/354_96.htm
Clostridium20CFU/g BAM: Clostridium perfringens,BAM: Clostridium botulinum http://www.anvisa.gov.br/legis/resol/12_78_biscoitos.htm# http://www.fda.gov/Food/ScienceResearch/LaboratoryMethods/BacteriologicalAnalyticalManualBAM/UCM070878,http://www.fda.gov/Food/ScienceResearch/LaboratoryMethods/BacteriologicalAnalyticalManualBAM/UCM070879 methods AOAC (16th ed 1995), 925.06 Sampling of Flour http://www.anvisa.gov.br/legis/portarias/354_96.htm
Coliforms at 45 o C1000CFU/gabsence in 1 gBAM: Enumeration of Escherichia coli and the Coliform Bacteria http://www.anvisa.gov.br/legis/resol/12_78_biscoitos.htm# http://www.fda.gov/Food/ScienceResearch/LaboratoryMethods/BacteriologicalAnalyticalManualBAM/UCM064948 methods AOAC (16th ed 1995), 925.06 Sampling of Flour http://www.anvisa.gov.br/legis/portarias/354_96.htm
Salmonella1000CFU/gabsence in 25 gBAM: Salmonella http://www.anvisa.gov.br/legis/resol/12_78_biscoitos.htm# http://www.fda.gov/Food/ScienceResearch/LaboratoryMethods/BacteriologicalAnalyticalManualBAM/UCM070149 methods AOAC (16th ed 1995), 925.06 Sampling of Flour http://www.anvisa.gov.br/legis/portarias/354_96.htm
Staphylococcus aureus CFU/gAbsence in 0.1 gBAM: Staphylococcus aureus http://www.anvisa.gov.br/legis/resol/12_78_biscoitos.htm# http://www.fda.gov/Food/ScienceResearch/LaboratoryMethods/BacteriologicalAnalyticalManualBAM/UCM071429 methods AOAC (16th ed 1995), 925.06 Sampling of Flour http://www.anvisa.gov.br/legis/portarias/354_96.htm
Molds and yeasts1000CFU/g BAM: Yeasts, Molds and Mycotoxins http://www.anvisa.gov.br/legis/resol/12_78_biscoitos.htm# http://www.fda.gov/Food/ScienceResearch/LaboratoryMethods/BacteriologicalAnalyticalManualBAM/UCM071435 methods AOAC (16th ed 1995), 925.06 Sampling of Flour http://www.anvisa.gov.br/legis/portarias/354_96.htm
Beta-cyfluthrin mg/kg CODEX STAN 229-1993, Rev.1-2003:ANALYSIS OF PESTICIDE RESIDUES: RECOMMENDED METHODS www.mrldatabase.com http://www.codexalimentarius.net/web/standard_list.jsp RECOMMENDED METHODS OF SAMPLING FOR THE DETERMINATION OF PESTICIDE RESIDUES FOR COMPLIANCE WITH MRLS CAC/GL 33-1999 http://www.codexalimentarius.net/web/standard_list.jsp
Clethodim mg/kg CODEX STAN 229-1993, Rev.1-2003:ANALYSIS OF PESTICIDE RESIDUES: RECOMMENDED METHODS www.mrldatabase.com http://www.codexalimentarius.net/web/standard_list.jsp RECOMMENDED METHODS OF SAMPLING FOR THE DETERMINATION OF PESTICIDE RESIDUES FOR COMPLIANCE WITH MRLS CAC/GL 33-1999 http://www.codexalimentarius.net/web/standard_list.jsp
Clomazone mg/kg CODEX STAN 229-1993, Rev.1-2003:ANALYSIS OF PESTICIDE RESIDUES: RECOMMENDED METHODS www.mrldatabase.com http://www.codexalimentarius.net/web/standard_list.jsp RECOMMENDED METHODS OF SAMPLING FOR THE DETERMINATION OF PESTICIDE RESIDUES FOR COMPLIANCE WITH MRLS CAC/GL 33-1999 http://www.codexalimentarius.net/web/standard_list.jsp
Dimethenamid mg/kg CODEX STAN 229-1993, Rev.1-2003:ANALYSIS OF PESTICIDE RESIDUES: RECOMMENDED METHODS www.mrldatabase.com http://www.codexalimentarius.net/web/standard_list.jsp RECOMMENDED METHODS OF SAMPLING FOR THE DETERMINATION OF PESTICIDE RESIDUES FOR COMPLIANCE WITH MRLS CAC/GL 33-1999 http://www.codexalimentarius.net/web/standard_list.jsp
Copper30ppm General Methods of Analysis for Contaminants,CODEX STAN 228,Vol 13 ,2001 http://e-legis.anvisa.gov.br/leisref/public/showAct.php?id=22 http://www.codexalimentarius.net/web/standard_list.jsp methods AOAC (16th ed 1995), 925.06 Sampling of Flour http://www.anvisa.gov.br/legis/portarias/354_96.htm
Cadmium1ppm General Methods of Analysis for Contaminants,CODEX STAN 228,Vol 13 ,2001 http://e-legis.anvisa.gov.br/leisref/public/showAct.php?id=22 http://www.codexalimentarius.net/web/standard_list.jsp methods AOAC (16th ed 1995), 925.06 Sampling of Flour http://www.anvisa.gov.br/legis/portarias/354_96.htm
Mercury0.01ppm General Methods of Analysis for Contaminants,CODEX STAN 228,Vol 13 ,2001 http://e-legis.anvisa.gov.br/leisref/public/showAct.php?id=22 http://www.codexalimentarius.net/web/standard_list.jsp methods AOAC (16th ed 1995), 925.06 Sampling of Flour http://www.anvisa.gov.br/legis/portarias/354_96.htm
Nickel5ppm General Methods of Analysis for Contaminants,CODEX STAN 228,Vol 13 ,2001 http://e-legis.anvisa.gov.br/leisref/public/showAct.php?id=22 http://www.codexalimentarius.net/web/standard_list.jsp methods AOAC (16th ed 1995), 925.06 Sampling of Flour http://www.anvisa.gov.br/legis/portarias/354_96.htm
Zinc50ppm General Methods of Analysis for Contaminants,CODEX STAN 228,Vol 13 ,2001 http://e-legis.anvisa.gov.br/leisref/public/showAct.php?id=22 http://www.codexalimentarius.net/web/standard_list.jsp methods AOAC (16th ed 1995), 925.06 Sampling of Flour http://www.anvisa.gov.br/legis/portarias/354_96.htm
Lead0.2ppm General Methods of Analysis for Contaminants,CODEX STAN 228,Vol 13 ,2001 http://e-legis.anvisa.gov.br/leisref/public/showAct.php?id=22 http://www.codexalimentarius.net/web/standard_list.jsp methods AOAC (16th ed 1995), 925.06 Sampling of Flour http://www.anvisa.gov.br/legis/portarias/354_96.htm
Tin250ppm General Methods of Analysis for Contaminants,CODEX STAN 228,Vol 13 ,2001 http://e-legis.anvisa.gov.br/leisref/public/showAct.php?id=22 http://www.codexalimentarius.net/web/standard_list.jsp methods AOAC (16th ed 1995), 925.06 Sampling of Flour http://www.anvisa.gov.br/legis/portarias/354_96.htm
Sorbic acid0.2g/100g IFU Method No. 63 (1995) NMKL 124 (1997) http://www.anvisa.gov.br/legis/resol/04_cns.pdf http://www.fao.org/ag/agn/jecfa-additives/specs/Monograph1/Additive-430.pdf methods AOAC (16th ed 1995), 925.06 Sampling of Flour http://www.anvisa.gov.br/legis/portarias/354_96.htm
benzoic acid0.2ppm IFU Method No. 63 (1995) NMKL 124 (1997) http://e-legis.anvisa.gov.br/leisref/public/showAct.php?id=21 http://www.codexalimentarius.net/web/standard_list.jsp methods AOAC (16th ed 1995), 925.06 Sampling of Flour http://www.anvisa.gov.br/legis/portarias/354_96.htm
Butylated hydroxytoluene (BHT)0.01% In-house validated method http://e-legis.anvisa.gov.br/leisref/public/showAct.php?id=21 ftp://ftp.fao.org/codex/ccmas23/ma01_09e.pdf ma01_09e.pdf methods AOAC (16th ed 1995), 925.06 Sampling of Flour http://www.anvisa.gov.br/legis/portarias/354_96.htm
Calcium carbonate0.01% In-house validated method http://e-legis.anvisa.gov.br/leisref/public/showAct.php?id=21 ftp://ftp.fao.org/codex/ccmas23/ma01_09e.pdf ma01_09e.pdf methods AOAC (16th ed 1995), 925.06 Sampling of Flour http://www.anvisa.gov.br/legis/portarias/354_96.htm
VERMELHO 400.01g/100g In-house validated method http://www.anvisa.gov.br/legis/resol/04_cns.pdf ftp://ftp.fao.org/codex/ccmas23/ma01_09e.pdf ma01_09e.pdf methods AOAC (16th ed 1995), 925.06 Sampling of Flour http://www.anvisa.gov.br/legis/portarias/354_96.htm
RED 400.01g/100g In-house validated method http://www.anvisa.gov.br/legis/resol/04_cns.pdf ftp://ftp.fao.org/codex/ccmas23/ma01_09e.pdf ma01_09e.pdf methods AOAC (16th ed 1995), 925.06 Sampling of Flour http://www.anvisa.gov.br/legis/portarias/354_96.htm
AMMONIUM0.5(in/psc)g/100g In-house validated method http://www.anvisa.gov.br/legis/resol/04_cns.pdf ftp://ftp.fao.org/codex/ccmas23/ma01_09e.pdf ma01_09e.pdf methods AOAC (16th ed 1995), 925.06 Sampling of Flour http://www.anvisa.gov.br/legis/portarias/354_96.htm
Their sodium salts,0.2g/100g In-house validated method http://www.anvisa.gov.br/legis/resol/04_cns.pdf ftp://ftp.fao.org/codex/ccmas23/ma01_09e.pdf ma01_09e.pdf methods AOAC (16th ed 1995), 925.06 Sampling of Flour http://www.anvisa.gov.br/legis/portarias/354_96.htm
Citric acid   In-house validated method http://www.anvisa.gov.br/legis/resol/04_cns.pdf ftp://ftp.fao.org/codex/ccmas23/ma01_09e.pdf ma01_09e.pdf methods AOAC (16th ed 1995), 925.06 Sampling of Flour http://www.anvisa.gov.br/legis/portarias/354_96.htm
CARBOXIMET ( in/psc)g/100g0.5 in/pscIn-house validated method http://www.anvisa.gov.br/legis/resol/04_cns.pdf ftp://ftp.fao.org/codex/ccmas23/ma01_09e.pdf ma01_09e.pdf methods AOAC (16th ed 1995), 925.06 Sampling of Flour http://www.anvisa.gov.br/legis/portarias/354_96.htm
DYE-CARAMLO0.01g/100g In-house validated method http://www.anvisa.gov.br/legis/resol/04_cns.pdf ftp://ftp.fao.org/codex/ccmas23/ma01_09e.pdf ma01_09e.pdf methods AOAC (16th ed 1995), 925.06 Sampling of Flour http://www.anvisa.gov.br/legis/portarias/354_96.htm
YELLOW TWILIGHT FCF BORDEAUX0.01g/100g In-house validated method http://www.anvisa.gov.br/legis/resol/04_cns.pdf ftp://ftp.fao.org/codex/ccmas23/ma01_09e.pdf ma01_09e.pdf methods AOAC (16th ed 1995), 925.06 Sampling of Flour http://www.anvisa.gov.br/legis/portarias/354_96.htm
PONCEUA 4R,0.01g/100g In-house validated method http://www.anvisa.gov.br/legis/resol/04_cns.pdf ftp://ftp.fao.org/codex/ccmas23/ma01_09e.pdf ma01_09e.pdf methods AOAC (16th ed 1995), 925.06 Sampling of Flour http://www.anvisa.gov.br/legis/portarias/354_96.htm
Tartrazine,0.01g/100g In-house validated method http://www.anvisa.gov.br/legis/resol/04_cns.pdf ftp://ftp.fao.org/codex/ccmas23/ma01_09e.pdf ma01_09e.pdf methods AOAC (16th ed 1995), 925.06 Sampling of Flour http://www.anvisa.gov.br/legis/portarias/354_96.htm
Antimony2ppm Recommended Methods of Analysis and sampling,CODEX STAN 234,1999 http://e-legis.anvisa.gov.br/leisref/public/showAct.php?id=22 http://www.codexalimentarius.net/web/standard_list.jsp methods AOAC (16th ed 1995), 925.06 Sampling of Flour http://www.anvisa.gov.br/legis/portarias/354_96.htm
Chrome0.1ppm Recommended Methods of Analysis and sampling,CODEX STAN 234,1999 http://e-legis.anvisa.gov.br/leisref/public/showAct.php?id=22 http://www.codexalimentarius.net/web/standard_list.jsp methods AOAC (16th ed 1995), 925.06 Sampling of Flour http://www.anvisa.gov.br/legis/portarias/354_96.htm
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