Condiment - A-Test Compliance Services Group

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Condiment

Condiments detection

Condiments are an indispensable part of cooking, which can increase the color, aroma and taste of dishes, increase the senses, promote appetite, and play an auxiliary role in human health. In general, condiments include umami agents, salty agents, sweeteners, sour agents, spices, etc., such as salt, soy sauce, vinegar, MSG, chicken essence, oil consumption, sugar, star anise, fennel, Sichuan pepper, mustard and so on. Detection range includes: soy sauce, vinegar, MSG, chicken essence, sauce, spices, etc.

Test items	According to the standard
acetic
Sensory	GB/T 5009.41-2003（3）
Free mineral acid	GB/T 5009.41-2003（4.2）
Total arsenic	GB/T 5009.11-2003
lead	GB 5009.21-2010
Total number of colonies	GB 4789.2-2010
Coliform bacteria	GB 4789.3-2010
salmonella	GB 4789.4-2010
Shigella	GB 47895-2012
Staphylococcus aureus	GB 4789.10-2010
soy sauce
Sensory	GB/T 5009.39-2003（3）
Amino acid nitrogen	GB/T 5009.39-2003（4.2）
Total acid	GB/T 5009.39-2003（4.4）
Total arsenic	GB/T 5009.39-2003、GB/T 5009.11-2003
lead	GB/T 5009.39-2003、GB 5009.12-2010
Total number of colonies	GB 4789.1-2010、GB/T 4789.22-2003、GB 4789.2-2010
Coliform bacteria	GB 4789.1-2010、GB/T 4789.22-2003、GB 4789.3-2010
salmonella	GB 4789.1-2010、GB/T 4789.22-2003、GB 4789.4-2010
Shigella	GB 4789.1-2010、GB/T 4789.22-200、GB 4789.5-2010
Staphylococcus aureus	GB 4789.1-2010、GB/T 4789.22-200、GB 4789.10-2010