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On February 4, 2022, the Uganda National Bureau of Standards issued a consultation document to develop test methods for ginger, dried saffron, paprika - determination of total natural pigment content, peppercorns in brine, and used in processed meat and poultry products .
Microbiological Quality Guidelines for Spices and Herbs 5 Criteria .
The main contents are as follows: (1) Ginger: This standard applies to the rhizomes of ginger of the Zingiberaceae family, which are freshly supplied to consumers after preparation and packaging .
Except for ginger for industrial processing; (2) Test method for dried saffron: Test method for dried saffron obtained from saffron .
It is suitable for saffron filaments and shreds; powder; (3) Paprika - Determination of total natural pigment content: This standard specifies a method for the determination of the total natural pigment content in ground (powdered) paprika; (4) ) 14 peppercorns in brine: This standard specifies the quality requirements for peppercorns in brine; (5) Microbiological quality guidelines for spices and herbs used in processed meat and poultry products: applicable to wild or cultivated spices and herbs, in Processing is required prior to use as an ingredient in processed meat and poultry products .
It lists the processing of spices and herbs as well as final product standards .
The above standard feedback period ends on April 5, 2022 .
Microbiological Quality Guidelines for Spices and Herbs 5 Criteria .
The main contents are as follows: (1) Ginger: This standard applies to the rhizomes of ginger of the Zingiberaceae family, which are freshly supplied to consumers after preparation and packaging .
Except for ginger for industrial processing; (2) Test method for dried saffron: Test method for dried saffron obtained from saffron .
It is suitable for saffron filaments and shreds; powder; (3) Paprika - Determination of total natural pigment content: This standard specifies a method for the determination of the total natural pigment content in ground (powdered) paprika; (4) ) 14 peppercorns in brine: This standard specifies the quality requirements for peppercorns in brine; (5) Microbiological quality guidelines for spices and herbs used in processed meat and poultry products: applicable to wild or cultivated spices and herbs, in Processing is required prior to use as an ingredient in processed meat and poultry products .
It lists the processing of spices and herbs as well as final product standards .
The above standard feedback period ends on April 5, 2022 .
