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|
n |
c |
m |
M |
|
|
Total plate count(TPC) |
5 |
0 |
100,000CFU/g |
250,000CFU/g |
|
Total coliforms |
5 |
2 |
100 |
1000 |
|
E.Coli |
5 |
0 |
<10CFU/g |
|
|
Listeria Monocytogenes |
5 |
0 |
Negative/25g |
<10CFU/g |
n=number of sample to be tested from a particular lot number
c=maximum number of sample allowed to be between me and M
m=microbiological limit which separates good quality from marginally acceptable quality
M=microbiological limit which separates marginally acceptable from detective quality.
10.
Nutrional information: Product contain no additives or artificial preservatives
The values are expressed as units per 100grams(approximately 3.5oz Serving).These
Values are calculated using average"text book" date.Actual analysis of different lots may vary.
|
Calories |
36.7 |
Fibres |
2.14g |
|
Fat |
0.34g |
Sugars |
1.47g |
|
Saturated fats |
0.05g |
Proteins |
3.06g |
|
Trans fats |
0.00g |
Vitamin A |
113.83ER |
|
Cholesterol |
0.00mg |
Vitamin C |
68.30mg |
|
Sodium |
17.00mg |
Calcium |
41.00mg |
|
Carbohydrates |
5.35g |
Iron |
0.72mg |
11. Cooking Directions: Place frozen vegetables in a small amount of boiling water.
Cook until desire tenderness. Cooking time for frozen vegetable is shorter than the fresh ones.
