Testing Requirements
2.1 Sensory Requirements
Disposable bamboo chopsticks should be clean and smooth, and no burrs, pollution, odor, insect bites, mildew, decay, or cracks are allowed within 6cm of the end in contact with food.
2.2 Microbiological detection indicators
2.3 Physical and Chemical Indicators
|
Item |
Requirements |
|
Coliform group/(MPN/50cm2) |
Not to be detected |
|
Salmonella |
Not to be detected |
|
Shigella |
Not to be detected |
|
Staphylococcus aureus |
Not to be detected |
|
Hemolytic Streptococcus |
Not to be detected |
|
Mold and yeast counts |
≤50cfu/g |
|
Moisture content |
≤10% |
|
Thiabendazole |
≤10mg/kg |
|
O-phenylphenol |
≤10mg/kg |
|
Biphenyl |
≤10mg/kg |
|
Iprodione |
≤10mg/kg |
|
Sulfur dioxide leaching amount (as SO₂) |
≤600mg/kg |