Laboratory Name LABORATORY DIVISION, COTECNA … · S.No Discipline / Group Product / Material of...

S.No Discipline / Group Product / Material ofTest

Specific TestPerformed

Test MethodSpecificationagainst which testsare performed

Range of Testing/Limits of Detection

Permanent Facility

1 BIOLOGICAL-ENVIRONMENT ANDPOLLUTION

Bioburden estimation ofClassified & nonClassified AreaSurfaces(Swab)

Aerobic plate count ISO 18593: 2018 Qualitative(>10 cfu perxcm²/swab)



Aerobic plate count ISO 4833-2: 2013 Qualitative(>10 cfu perxcm²/swab )



Aerobic plate count IS 5402: 2012 Qualitative(>10 cfu perxcm²/swab)



Aerobic plate count ISO 4833-1: 2013 Qualitative(>10 cfu perxcm²/swab )



Coliform bacteria ISO 4832: 2006 Qualitative(>10 cfu perxcm²/swab )



Coliform bacteria IS: 5401(Part -1): 2012 Qualitative(>10 cfu perxcm²/swab)



Escherichia coli IS 5887 (Part -I): 1976 Qualitative(>10 cfu perxcm²/swab ; Absent orPresent per swab)

This is annexure to 'Certificate of Accreditation' and does not require any signature.

Laboratory Name LABORATORY DIVISION, COTECNA INSPECTION INDIA PVT. LTD., D-55, 2NDFLOOR, PHASE 1, OKHLA INDUSTRIAL AREA, NEW DELHI, DELHI, INDIA

Accreditation Standard ISO/IEC 17025:2017

Certificate Number TC-7479 Page No. : 1 / 82

Validity 21/02/2019 to 28/06/2020 Last Amended on 24/06/2019







Escherichia coli ISO 18593: 2018 Qualitative(>10 cfu perxcm²/swab; Absent orPresent per swab)



Faecal Streptococci ISO 18593: 2018 Qualitative(Quantitative:>100 cfu per cm²/swab)



Faecal Streptococci IS: 5887 (Part-2): 1976 Qualitative(>100 cfuper cm²/swab)



Salmonella ISO 18593: 2018 Qualitative(Present orAbsent per swab)



Salmonella ISO 6579-1: 2017 Qualitative(Present orAbsent per swab)



Salmonella IS 5887 (Part 3): 1999 Qualitative(Present orAbsent per swab)



Shigella ISO 18593: 2018 Qualitative(Present orAbsent per swab)












Shigella IS 5887 (Part -7): 1999 Qualitative(Present orAbsent per swab )



Staphylococcus aureus IS 5887 (Part 2): 1976 Qualitative(>100 cfuper xcm²/swab; Absentor Present per swab)



Staphylococcus aureus ISO 6888-1: 1999 Qualitative(>100 cfuper xcm²/swab; Absentor Present per swab )



Staphylococcus aureus ISO 18593: 2018 Qualitative(>100 cfuper xcm²/swab ; Absentor Present per swab)



Yeast & mould ISO 18593: 2018 Qualitative(>10 cfu perxcm²/swab)



Yeast & mould IS 5403: 1999 Qualitative(>10 cfu perxcm²/swab)



Coliform bacteria ISO 18593: 2018 Qualitative(>10 cfu perxcm²/swab )












Listeriamonocytogenes

IS 14988 (Part 1): 2001 Qualitative(Present orAbsent per swab)




ISO 18593: 2018 Qualitative(Present orAbsent per swab)




ISO 11290-1: 2017 Qualitative(Present orAbsent per swab)



Staphylococcus aureus IS 5887: (Part- 8): Sec1: 2002

Qualitative(>100 cfuper xcm²/swab ; Absentor Present per swab )

26 BIOLOGICAL- FOODAND AGRICULTURALPRODUCTS

Bakery & ConfectionaryProducts

Escherichia coli IS 5887 (Part-1): 1976 More than or Equal to10 cfu per g


Bakery andConfectionery products

Bacillus cereus IS 5887 (Part 6): 2012 More than or Equal to10 cfu per g



Bacillus cereus ISO 7932: 2004 More than or Equal to10 cfu per g



ClostridiumPefringenes

IS 5887 (Part- 4): 1999 Qualitative(Absent /Present per 1 g/ 25 g)



Coliform ISO 4832: 2006 More than or Equal to10 cfu per g












Coliform IS 5401 (Part 1): 2012 Qualitative(Present orAbsent per g)



Coliform IS 5401 (Part 1): 2012 More than or Equal to10 cfu per g



Escherichia coli ISO 16649-2: 2001 More than or Equal to10 cfu per g



Escherichia coli IS 5887 (Part 1): 1976 Qualitative(Present orAbsent per g)




IS: 14988 (Part- I) :2001

Qualitative(Absent /Present per 1g/ 25g)



Salmonella IS 5887 (Part 3): 1999 Qualitative(Present orAbsent per 25 g)



Salmonella ISO 6579-1: 2017 Qualitative(Present orAbsent per 1 g / 25 g)



Shigella ISO 21567: 2004 Qualitative(Present orAbsent per 1 g/ 25 g)



Shigella IS 5887 (Part 7): 1999 Qualitative(Present orAbsent per 1 g/ 25 g)



Staphylococcus aureus ISO 6888-1 (Amd 2):1999

More than or Equal to10 cfu per g












Staphylococcus aureus IS 5887 (Part 2): 1976 Qualitative(Present orAbsent 1 g to 25 g)



Staphylococcus aureus IS 5887 (Part 2): 1976 More than or Equal to10 cfu per g



Staphylococcus aureus IS 5887 (Part- 8/ Sec1): 2002




Total Plate Count ISO 4833-2: 2013 More than or Equal to10 cfu per g



Total Plate Count IS 5402: 2012 More than or Equal to10 cfu per g






Vibrio cholera IS 5887 (Part 5): 1976 Qualitative(Present orAbsent per 1 g/ 25 g)



Vibrioparahaemolyticus

IS 5887 (Part 5): 1976 Qualitative(Present orAbsent per 1 g/ 25 g)



Yeast and Mold ISO 21527-1: 2008 More than or Equal to10 cfu per g



Yeast and Mold ISO 21527-2: 2008 More than or Equal to10 cfu per g












Yeast and Mold IS 5403: 1999 More than or Equal to10 cfu per g


Beverages(Alcoholic/Non-Alcoholic)

Bacillus cereus IS 5887 (Part 6): 2012 Quantitative: > 1 cfuper ml



Bacillus cereus ISO 7932: 2004 Quantitative: > 1 cfuper ml



Clostridium pefringenes IS 5887 (Part- 4): 1999 Qualitative(Absent orPresent per 1 ml / 25ml )



Coliform ISO 4832: 2006 Quantitative:>1 cfu perml



Coliform IS 3752: 2005 More than or Equal to 1cfu per ml



Coliform IS 3752: 2005 Qualitative(Present orAbsent per ml)



Coliform IS 5401 (Part 1): 2012 Quantitative: > 1 cfuper ml



Enterobacteriaceae ISO 21528-2: 2017 More than of Equal to 1cfu/ml



Enterobacteriaceae ISO 21528-1: 2017 Qualitative(Absent orPresent per 1 ml / 25ml)












Escherichia coli ISO 16649-2: 2001 Quantitative:>1 cfu perml



Escherichia coli IS 5887 (Part 1): 1976 Quantitative:>1 cfu perml



Escherichia coli IS 5887 (Part 1): 1976 Quantitative: > 1 cfuper ml



Escherichia coli IS 5887 (Part 1): 1976 Qualitative(Present orAbsent per ml)



Faecal streptococci IS 5887 (Part 2): 1976 Qualitative(Present orAbsent per ml)



Lactic Acid Bacteria ISO 15214: 1998 More than or Equal to 1cfu/ml




ISO 11290-1: 2017 Qualitative(Absent orPresent per 1 ml / 25ml )




IS: 14988 (Part- I):2001

Qualitative(Absent orPresent per 1 ml / 25ml )



Salmonella ISO 6579-1: 2017 Qualitative(Present orAbsent per 1 ml / 25 ml)



Salmonella IS 5887 (Part 3): 1999 Qualitative(Present orAbsent per 1 ml / 25 ml)












Shigella IS 5887 (Part 7): 1999 Qualitative(Present orAbsent per 25 ml )



Shigella ISO 21567: 2004 Qualitative(Present orAbsent per 25 ml )




More than or Equal to 1cfu per ml



Staphylococcus aureus ISO 6888-1( Amd 2):1999

More than or Equal to 1cfu per ml



Staphylococcus aureus IS 5887 (Part 2): 1976 Qualitative(Present orAbsent 1ml to 25 ml)



Staphylococcus aureus IS 5887 (Part 2): 1976 More than or Equal to 1cfu per ml



Total Plate Count IS 5402: 2012 More than or Equal to 1cfu per ml



Total Plate Count ISO 4833-2: 2013 Quantitative:>1 cfu perml



Total Plate Count ISO 4833-1: 2013 More than or Equal to 1cfu per ml



Vibrio cholera IS 5887 (Part 5): 1976 Qualitative(Present orAbsent per 1 ml / 25ml)













IS 5887 (Part 5): 1976 Qualitative(Present orAbsent per 1 ml / 25 ml)



Yeast & Mold count ISO 21527-1: 2008 Quantitative:>1 cfu perml



Yeast & Mold count IS 5403: 1999 More than or Equal to 1cfu per ml



Yeast & Mold count ISO 21527-2: 2008 Quantitative:> 1 cfu perml


Canned & ProcessedFoods

Bacillus cereus ISO 7932: 2004 More than or Equal to 1cfu per ml or 10 cfu perg



Bacillus cereus IS 5887 (Part 6) : 2012 More than or Equal to 1cfu per ml or 10 cfu perg



Clostridium pefringenes IS 5887 (Part- 4): 1999 Qualitative(Present orAbsent per 1 g/ ml or25 g/ml)



Coliform IS 5401 (Part 2): 2012 Qualitative(Present orAbsent per g/ml)



Coliform IS 5401 (Part 1): 2012 More than or Equal to10 cfu per g or > 1 cfuper ml



Coliform ISO 4832: 2006 More than or Equal to10 cfu per g or 1 cfuper ml












Escherichia coli ISO 16649-2: 2001 More than or Equal to10 cfu per g or 1 cfuper ml



Escherichia coli IS 5887 (Part 1): 1976 Qualitative(Present orAbsent per 1 g/ml )



Escherichia coli IS 5887 (Part 1): 1976 More than or Equal to10 cfu per g or 1 cfuper ml



Faecal streptococci IS 5887 (Part 2): 1976 Qualitative(Present orAbsent per 1 g/ml)



Incubation test at 37°Cfor 10 days and55° Cfor 7days

IS 2860: 1964 Qualitative(Complies/Does not complies )




IS: 14988 (Part- I) :2001

Qualitative(Present orAbsent per 25 g/ml)




ISO 11290-1: 2017 Qualitative(Present orAbsent per 25 g/ml)



Salmonella IS 5887(Part 3): 1999 Qualitative(Present orAbsent per 25 g/ml)



Salmonella ISO 6579-1: 2017 Qualitative(Present orAbsent per 25 g/ml)



Shigella ISO 21567: 2004 Qualitative(Present orAbsent per 25 g/ml)












Shigella IS 5887 (Part 7): 1999 Qualitative(Present orAbsent per 25 g/ml)



Staphylococcus aureus IS 5887 (Part 2): 1976 More than or Equal to10 cfu per g or 1 cfuper ml



Staphylococcus aureus IS 5887 (Part-8, Sec 1):2002

More than or Equal to10 cfu per g or 1 cfuper ml



Staphylococcus aureus ISO 6888-1(Amd 2):1999




Staphylococcus aureus IS 5887 (Part 2): 1976 Qualitative(Present orAbsent per 1 g/ml or 25g/ml)



Total plate count IS 5402: 2012 More than or Equal to10 cfu per g or 1 cfuper ml



Total plate count ISO 4833-2: 2013 Quantitative:> 10 cfuper gm;> 1 cfu per ml



Total plate count ISO 4833-1: 2013 More than of Equal to10 cfu per g or 1 cfuper ml



Vibrio cholera IS 5887 (Part 5): 1976 Qualitative(Present orAbsent per 25 g/ml)




IS 5887 (Part 5): 1976 Qualitative(Present orAbsent per 25 g/ml)












Yeast and mold count IS 5403: 1999 More than or Equal to10 cfu per g or 1 cfuper ml



Yeast and mold count ISO 21527-1: 2008 More than or Equal to10 cfu per g or 1 cfuper ml



Yeast and mold count ISO 21527-2: 2008 More than or Equal to10 cfu per g or 1 cfuper ml


Cereals, Pulses &Cereal Products







Clostridium perfringens IS 5887 (Part- 4): 1999 Qualitative(Absent /Present per 1 g/ 25 g)












Escherichia coli IS 5887 (Part 1): 1976 More than or Equal to10 cfu per g















Faecal streptococci IS 5887 (Part 2): 1976 Qualitative(Present orAbsent per g)




IS: 14988 (Part- I) :2001

Qualitative(Present orAbsent per 25 g)




ISO 11290-1: 2017 Qualitative(Present orAbsent per 1 g/ 25 g)






Salmonella ISO 6579-1: 2017 Qualitative(Present orAbsent per 25 g)



Shigella ISO 21567: 2004 Qualitative(Present orAbsent per 25 g)



Shigella IS 5887 (Part 7): 1999 Qualitative(Present orAbsent per 25 g)



Staphylococcus aureus IS 5887 (Part 2): 1976 Qualitative(Present orAbsent per 1 g to 25 g)



Staphylococcus aureus IS 5887 (Part 2): 1976 More than or Equal to10 cfu per g























Total Plate Count 4833-1: 2013 More than or Equal to10 cfu per g






Vibrio cholerae IS 5887 (Part 5): 1976 Qualitative(Present orAbsent per 25 g)




IS 5887 (Part 5): 1976 Qualitative(Present orAbsent per 25 g)



Yeast and mould Count ISO 21527-2: 2008 More than or Equal to10 cfu per g






Yeast and mould Count IS 5403: 1999 More than or Equal to10 cfu per g











Coffee & CocoaProducts

Aerobic Plate Count IS 5402 : 2012 More than or Equal to10 cfu/ g or 1 cfu/ml



Aerobic Plate Count ISO 4833-2: 2013 More than or Equal to10 cfu/ g or 1 cfu/ml



Aerobic Plate Count ISO 4833-1: 2013 More than or Equal to10 cfu/ g or 1 cfu/ml



Bacillus cereus IS 5887(Part-6): 2012 More than or Equal to10 cfu/ g or 1 cfu/ml



Bacillus cereus ISO 7932: 2004 More than or Equal to10 cfu per g or 1 cfu/ml



Clostridium Perfringens IS 5887 (Part-4): 1999 Qualitative(Absent orPresent per 1 g/ml or25 g/ml)



Coliforms ISO 4832: 2006 More than or Equal to10 cfu/ g or 1 cfu/ml



Coliforms ISO 4831: 2006 Qualitative(Present orAbsent per g/ml)



Coliforms IS 5401 (Part 2): 2012 Qualitative(Present orAbsent per g/ml)



Coliforms IS 5401 (Part-1) : 2012 More than or Equal to10 cfu/ g or 1 cfu/ml












E.coli IS 5887 (Part-1) : 1976 Qualitative(Absent orPresent per 1 g/ml)



E.coli ISO 16649-2: 2001 More than or Equal to10 cfu/ g or 1 cfu/ml



E.coli IS 5887(Part-1): 1976 More than or Equal to10 cfu/ g or 1 cfu/ml



Salmonella ISO 6579-1: 2017 Qualitative(Absent orPresent per 25 g/ml)



Salmonella IS 5887(Part-3): 1999 Qualitative(Absent orPresent per 25 g/ml)



Shigella IS: 5887 (Part-7): 1999 Qualitative(Absent orPresent per 1 g/ml or25 g/ml )



Shigella ISO 21567: 2004 Qualitative(Absent orPresent per 25 g/ml)



Staphylococcus aureus IS 5887 (Part-8, Sec 1):2002

More than or Equal to10 cfu/ g or 1 cfu/ml



Staphylococcus aureus IS 5887 (Part - 2): 1976 Qualitative(Absent orPresent per 1 g/ml or25 g/ml )




More than or Equal to10 cfu/ g or 1 cfu/ml












Yeast & mould ISO 21527-2: 2008 More than or Equal to10 cfu/ g or 1 cfu/ml



Yeast & mould IS 5403 : 1999 More than or Equal to10 cfu/ g or 1 cfu/ml



Yeast & mould ISO 21527-1: 2008 More than or Equal to10 cfu/ g or 1 cfu/ml


Egg & Egg Products Aerobic Plate Count ISO 4833-2: 2013 More than or Equal to10 cfu per g


Egg & Egg Products Aerobic Plate Count IS 5402: 2012 More than or Equal to10 cfu per g


Egg & Egg Products Aerobic Plate Count ISO 4833-1: 2013 More than or Equal to10 cfu per g


Egg & Egg Products Bacillus cereus IS 5887(Part-6): 2012 More than or Equal to10 cfu per g


Egg & Egg Products Bacillus cereus ISO 7932: 2004 More than or Equal to10 cfu per g


Egg & Egg Products Clostridium Perfringens IS 5887 (Part-4): 1999 Qualitative(Absent orPresent per 1 g/ 25 g)


Egg & Egg Products Coliform ISO 4832: 2006 More than or Equal to10 cfu per g











Egg & Egg Products Coliform IS 5401(Part-1): 2012 More than or Equal to10 cfu per g


Egg & Egg Products E. coli IS 5887(Part-1): 1976 More than or Equal to10 cfu per g


Egg & Egg Products E. coli ISO 16649-2: 2001 More than or Equal to10 cfu per g


Egg & Egg Products E. coli IS 5887(Part-1): 1976 Qualitative(Absent orPresent per g)


Egg & Egg Products Faecal streptococci IS 5887 (Part -2): 1976 Qualitative(Absent /Present per g )


Egg & Egg Products Listeriamonocytogenes

IS: 14988 (Part- 1) :2001

Qualitative(Absent orPresent per 25 g)


Egg & Egg Products Listeriamonocytogenes

ISO 11290-1: 2017 Qualitative(Absent orPresent per 1 g/ 25 g)


Egg & Egg Products Salmonella IS 5887(Part-3): 1999 Qualitative(Absent orPresent per 25 g)


Egg & Egg Products Salmonella ISO 6579-1: 2017 Qualitative(Absent orPresent per 25 g)


Egg & Egg Products Shigella ISO 21567: 2004 Qualitative(Absent orPresent per 25 g)











Egg & Egg Products Shigella IS: 5887 (Part-7): 1999 Qualitative(Absent orPresent per 1 g/ 25 g)


Egg & Egg Products Staphylococcus aureus ISO 6888-1(Amd 2):1999



Egg & Egg Products Staphylococcus aureus IS 5887(Part-8/ Sec 1):2002



Egg & Egg Products Staphylococcus aureus IS 5887(Part-2): 1976 Qualitative(Absent orPresent per 1 g/ 25 g)


Egg & Egg Products Vibrio cholerae IS 5887 (Part- 5): 1976 Qualitative(Absent orPresent per 25 g)


Egg & Egg Products Vibrioparahaemolyticus

IS 5887 (Part- 5): 1976 Qualitative(Absent orPresent per 25 g)


Egg & Egg Products Yeast & mould ISO 21527-1: 2008 More than or Equal to10 cfu per g


Egg & Egg Products Yeast & mould ISO 21527-2: 2008 More than or Equal to10 cfu per g


Egg & Egg Products Yeast & mould IS: 5403: 1999 More than or Equal to10 cfu per g


Fish & Sea Foods Aerobic Plate Count ISO 4833-2: 2013 More than or Equal to10 cfu per g











Fish & Sea Foods Aerobic Plate Count ISO 4833-1: 2013 QUantitative:>10 cfuper gm


Fish & Sea Foods Bacillus cereus IS 5887(Part-6): 2006 Quantitative:>10cfu/gm


Fish & Sea Foods Bacillus cereus ISO 7932: 2004 Quantitative:>10cfu/gm


Fish & Sea Foods Clostridium Perfringens IS 5887 (Part-4): 1999 Qualitative(Absent orPresent per 1gm /25gm)


Fish & Sea Foods Coliform IS 5401 (Part 1): 2012 More than or Equal to10 cfu per g


Fish & Sea Foods Coliform ISO 4832: 2006 More than or Equal to10 cfu per g


Fish & Sea Foods E. coli ISO 16649-2: 2001 More than or Equal to10 cfu per g


Fish & Sea Foods E. coli IS 5887(Part-1): 1976 Qualitative(Present orAbsent per g)


Fish & Sea Foods E. coli IS 5887(Part-1): 1976 More than or Equal to10 cfu per g


Fish & Sea Foods Faecal streptococci IS 5887 (Part -2): 1976 Qualitative(Absent orPresent per g )











Fish & Sea Foods Listeriamonocytogenes

ISO 11290-1: 2017 Qualitative(Absent orPresent per 25 g)


Fish & Sea Foods Listeriamonocytogenes

IS: 14988 (Part 1) :2001

Qualitative(Absent orPresent per 1 g/ 25 g )


Fish & Sea Foods Salmonella IS 5887(Part-3): 1999 Qualitative(Present orAbsent per 25 g)


Fish & Sea Foods Salmonella ISO 6579-1: 2017 Qualitative(Present orAbsent per 25 g)


Fish & Sea Foods Shigella ISO 21567: 2004 Qualitative(Present orAbsent per 25 g)


Fish & Sea Foods Shigella IS 5887 (Part 7): 1999 Qualitative(Present orAbsent per 25 g)


Fish & Sea Foods Staphylococcus aureus IS 5887(Part-8/ Sec 1):2002



Fish & Sea Foods Staphylococcus aureus ISO 6888-1(Amd 2):1999



Fish & Sea Foods Staphylococcus aureus IS 5887(Part-2): 1976 Qualitative(Present orAbsent per 1 g/ 25 g)


Fish & Sea Foods TPC IS 5402: 2012 More than or Equal to10 cfu per g











Fish & Sea Foods Vibrio cholerae IS 5887 (Part -5): 1976 Qualitative(Absent orPresent per 25 g )


Fish & Sea Foods Vibrioparahaemolyticus

IS 5887 (Part- 5): 1976 Qualitative(Absent orPresent per 1 g/ 25 g )


Fish & Sea Foods Yeast & mould ISO 21527-2: 2008 More than or Equal to10 cfu/ g


Fish & Sea Foods Yeast & mould IS: 5403: 1999 More than or Equal to10 cfu/ g


Fish & Sea Foods Yeast & mould ISO 21527-1 : 2008 Quantitative:>10 cfu/g


Fruit & Fruit Products Bacillus cereus ISO 7932: 2004 Quantitative:> 1 cfu perml;> 10 cfu per g


Fruit & Fruit Products Bacillus cereus IS 5887 (Part 6): 2012 Quantitative:>1 cfu perml;> 10 cfu per g


Fruit & Fruit Products ClostridiumPefringenes

IS 5887 (Part- 4): 1999 Qualitative(Absent /Present per 1 g/ml or25 g/ml)


Fruit & Fruit Products Coliform IS 5401 (Part 2): 2012 Qualitative(Present orAbsent per 1g/ml)


Fruit & Fruit Products Coliform IS 5401 (Part 1): 2012 More than or Equal to10 cfu per g or 1 cfuper ml











Fruit & Fruit Products Coliform ISO 4832: 2006 More than or Equal to10 cfu per g or 1 cfuper ml


Fruit & Fruit Products Escherichia coli IS 5887 (Part 1): 1976 Qualitative(Present orAbsent per 1 g/ml or 25g/ml )


Fruit & Fruit Products Escherichia coli ISO 16649-2: 2001 More than or Equal to10 cfu per g or 1 cfuper ml


Fruit & Fruit Products Escherichia coli IS 5887 (Part 1): 1976 More than or Equal to10 cfu per g or 1 cfuper ml


Fruit & Fruit Products Faecal streptococci IS 5887 (Part 2): 1976 Qualitative(Present orAbsent per 1 g/ml)


Fruit & Fruit Products Lactic Acid Bacteria ISO 15214: 1998 More than or Equal to10 cfu per g or 1 cfuper ml


Fruit & Fruit Products Listeriamonocytogenes

ISO 11290-1: 2017 Qualitative(Absent/Present per 1 g/ml or25 g/ml )


Fruit & Fruit Products Listeriamonocytogenes

IS: 14988 (Part- I) :2001

Qualitative(Absent /Present per 25 g/ml )


Fruit & Fruit Products Salmonella ISO 6579-1: 2017 Qualitative(Present orAbsent per 25 g/ml)


Fruit & Fruit Products Salmonella IS 5887(Part 3): 1999 Qualitative(Present orAbsent per 25 g/ml)











Fruit & Fruit Products Shigella ISO 21567: 2004 Qualitative(Present orAbsent per 25 g/ml)


Fruit & Fruit Products Shigella IS 5887 (Part 7): 1999 Qualitative(Present orAbsent per 1 g/ml or 25g/ml)


Fruit & Fruit Products Staphylococcus aureus IS 5887 (Part 2): 1976 Qualitative(Present orAbsent per 1 g/ml or 25g/ml)


Fruit & Fruit Products Staphylococcus aureus IS 5887 (Part-8, Sec 1):2002



Fruit & Fruit Products Staphylococcus aureus ISO 6888-1 (Amd 2):1999



Fruit & Fruit Products Total Plate Count ISO 4833-2: 2013 More than or Equal to10 cfu per g or 1 cfuper ml


Fruit & Fruit Products Total plate count IS 5402: 2012 More than or Equal to10 cfu per g or 1 cfuper ml


Fruit & Fruit Products Total plate count ISO 4833-1: 2013 More than or Equal to10 cfu per g or 1 cfuper ml


Fruit & Fruit Products Vibrio cholera IS 5887 (Part 5): 1976 Qualitative(Present orAbsent per 1 g/ml or 25g/ml)


Fruit & Fruit Products Vibrioparahaemolyticus

IS 5887 (Part 5): 1976 Qualitative(Present orAbsent per 1 g/ml or 25g/ml)











Fruit & Fruit Products Yeast and mold count ISO 21527-2: 2008 More than or Equal to10 cfu per g or 1 cfuper ml


Fruit & Fruit Products Yeast and mold count IS 5403: 1999 More than or Equal to10 cfu per g or 1 cfuper ml


Herbs, Spice andCondiments







Clostridium perfringens IS 5887 (Part- 4): 1999 Qualitative(Absent/Present per 1 g/ 25 g )












Escherichia coli IS 5887 (Part 1): 1976 Qualitative(Present orAbsent per 1 g )




IS: 14988 (Part- I) :2001

Qualitative(Absent /Present per 25 g)













ISO 11290-1: 2017 Qualitative(Absent /Present per 25 g)























Staphylococcus aureus IS 5887 (Part 2): 1976 Qualitative(Present orAbsent per 1 g or 25 g)



Total Plate count ISO 16649-2: 2001 More than or Equal to10 cfu per g





















Vibrio cholera IS 5887 (Part 5): 1976 Qualitative(Present orAbsent per 25 g)







Yeast and Mold Count ISO 21527-2: 2018 More than or Equal to10 cfu per g



Yeast and Mold Count ISO 21527-1: 2008 More than or Equal to10 cfu per g



Yeast and Mold Count IS 5403: 1999 More than or Equal to10 cfu per g


Herbs, Spices &Condiments

Escherichia coli IS 5887 (Part-1): 1976 More than or Equal to10 cfu per g


Honey & HoneyProducts




ClostridiumPefringenes

IS 5887 (Part- 4): 1999 Qualitative(Absent /Present per 1 g/25 g)















Enterobacteriaceae ISO 21528-1: 2017 Qualitative(Present orAbsent per 1gm/25gm)









Escherichia coli IS 5887 (Part 1): 1976 Qualitative(Present orAbsent per 1g)



Faecal streptococci IS 5887 (Part 2): 1976 Qualitative(Present orAbsent per g)



Salmonella IS 5887(Part 3): 1999 Qualitative(Present orAbsent per 25 g)





















Staphylococcus aureus IS 5887 (Part 2): 1976 Qualitative(Present orAbsent per 1 g/ 25 g)














Yeast & Mold Count ISO 21527-2: 2008 More than or Equal to10 cfu per g



Yeast & Mold Count ISO 21527-1: 2008 More than or Equal to10 cfu per g


Honey and honeyproducts

Bacillus cereus IS 5887 (Part 6): 2012 More than or Equal to10 cfu/ g





















Yeast & Mold Count IS 5403: 1999 More than or Equal to10 cfu per g


Meat & Meat Products Clostridium perfringens IS 5887 (Part- 4): 1999 Qualitative(Present orAbsent per 25 g)


Meat & Meat Products Enterobacteriaceae ISO 21528-1: 2017 Qualitative(Present orAbsent per 1 g/ 25 g)


Meat & Meat Products Listeriamonocytogenes

IS: 14988 (Part- I) :2001



Meat & Meat Products Listeriamonocytogenes

ISO 11290-1: 2017 Qualitative(Present orAbsent per 25 g)


Meat & Meat Products Salmonella ISO 6579-1: 2017 Qualitative(Present orAbsent per 25 g)


Meat & Meat Products Shigella IS 5887 (Part 7): 1999 Qualitative(Present orAbsent per 25 g)


Meat & Meat Products Shigella ISO 21567: 2004 Qualitative(Present orAbsent per 1 g/ 25 g)


Meat & Meat Products Vibrio cholera IS 5887 (Part 5): 1976 Qualitative(Present orAbsent per 25 g)


Meat & Meat Products Vibrioparahaemolyticus












Meat and Meatproducts

Bacillus cereus IS 5887 (Part 6): 2012 Quantitative:>10 cfuper gm






Coliform IS: 5401 (Part- 1): 2012 More than or Equal to10 cfu per g















Faecal streptococci IS 5887 (Part 2): 1976 Qualitative(Present orAbsent per gm)







Quantitative:>10 cfuper gm















Sulphite reducinganaerobes/ AnaerobicSpore formers

ISO 15213: 2003 More than or Equal to10 cfu per g






Total Plate Count IS 5402: 2012 More than or Equal to10 cfu/ g






Yeast and mold IS 5403: 1999 More than or Equal to10 cfu per g



Yeast and mold ISO 21527-2: 2008 More than or Equal to10 cfu per g



Yeast and mold ISO 21527-1: 2008 More than or Equal to10 cfu per g






Milk & Dairy Products Bacillus cereus ISO 7932: 2004 More than or Equal to 1cfu per ml or 10 cfu perg











Milk & Dairy products Bacillus cereus IS 5887 (Part 6): 2012 More than or Equal to 1cfu per ml or 10 cfu perg


Milk & Dairy Products ClostridiumPefringenes

IS 5887 (Part- 4): 1999 Qualitative(Absent orPresent per 1 g/ml or25 g/ml )


Milk & Dairy Products Coliform IS 5401 (Part 2): 2012 Qualitative(Present orAbsent per g/ml)


Milk & Dairy products Coliform IS 5401 (Part 1): 2012 More than or Equal to 1cfu per ml or 10 cfu perg


Milk & Dairy Products Coliform ISO 4832: 2006 More than or Equal to 1cfu per ml or 10 cfu perg


Milk & Dairy Products Enterobacteriaceae ISO 21528-2: 2017 More than or Equal to10 cfu/ g or 1 cfu/ml


Milk & Dairy Products Enterobacteriaceae ISO 21528-1: 2017 Qualitative(Absent orPresent per 1 g/ml or25 g/ml)


Milk & Dairy Products Escherichia coli ISO 16649-2: 2001 More than or Equal to 1cfu per ml or 10 cfu perg


Milk & Dairy Products Escherichia coli IS 5887 (Part 1): 1976 Qualitative(Present orAbsent per 1 g/ml to 25g/ml )


Milk & Dairy products Escherichia coli IS 5887 (Part 1): 1976 More than or Equal to10 cfu per g or 1 cfuper ml











Milk & Dairy Products Faecal streptococci IS 5887 (Part 2): 1976 Qualitative(Present orAbsent per g/ml)


Milk & Dairy Products Lactic Acid Bacteria ISO 15214: 1998 More than or Equal to 1cfu per ml or 10 cfu perg


Milk & Dairy Products Listeriamonocytogenes

IS 14988 (Part- I) :2001

Qualitative(Absent orPresent 25 g/ml )


Milk & Dairy Products Listeriamonocytogenes

ISO 11290-1: 2017 Qualitative(Absent orPresent per 25 g/ml )


Milk & Dairy Products Salmonella ISO 6579-1: 2017 Qualitative(Present orAbsent per 25 g/ml)


Milk & Dairy Products Salmonella IS 5887(Part 3) : 1999 Qualitative(Present orAbsent per 25 g/ml)


Milk & Dairy Products Shigella ISO 21567: 2004 Qualitative(Present orAbsent per 25 g/ml)


Milk & Dairy Products Shigella IS 5887 (Part 7) : 1999 Qualitative(Present orAbsent per 25 g/ml)


Milk & Dairy Products Staphylococcus aureus ISO 6888-1/ (Amd 2:2018): 1999

More than or Equal to 1cfu per ml or 10 cfu perg


Milk & Dairy Products Staphylococcus aureus IS 5887 (Part- 8/ Sec1): 2002












Milk & Dairy products Staphylococcus aureus IS 5887 (Part 2): 1976 More than or Equal to 1cfu per ml or 10 cfu perg


Milk & Dairy Products Staphylococcus aureus IS 5887 (Part 2): 1976 Qualitative(Present orAbsent per 0.1 g/ml to25 g/ml)


Milk & Dairy Products Sulphite reducinganaerobes/ AnaerobicSpore formers

ISO 15213: 2003 More than or Equal to10 cfu per g/ml


Milk & Dairy Products Total Plate Count ISO 4833-2: 2013 More than or Equal to 1cfu per ml or 10 cfu perg


Milk & Dairy products Total plate count ISO 4833-1: 2013 More than or Equal to 1cfu per ml or 10 cfu perg


Milk & Dairy products Total plate count IS 5402: 2012 More than or Equal to 1cfu per ml or 10 cfu perg


Milk & Dairy Products Vibrio cholera IS 5887 (Part 5): 1976 Qualitative(Present orAbsent per 25 g/ml)


Milk & Dairy Products Vibrioparahaemolyticus



Milk & Dairy Products Yeast & Mold Count ISO 21527-2: 2008 More than or Equal to 1cfu per ml or 10 cfu perg


Milk & Dairy Products Yeast & Mold Count ISO 21527-1: 2008 More than or Equal to 1cfu per ml or 10 cfu perg











Milk & Dairy products Yeast and mold count IS 5403: 1999 More than or Equal to 1cfu per ml or 10 cfu perg


Nuts & Nut Products Bacillus cereus IS 5887 (Part 6): 2012 More than or Equal to10 cfu per g


Nuts & Nut Products Bacillus cereus ISO 7932: 2004 More than or Equal to10 cfu per g


Nuts & Nut Products ClostridiumPefringenes

IS 5887 (Part- 4): 1999 Qualitative(Present orAbsent per g/ 25 g)


Nuts & Nut Products Coliform IS 5401 (Part 2): 2012 Qualitative(Present orAbsent per g)


Nuts & Nut Products Coliform ISO 4832: 2006 More than or Equal to10 cfu per g


Nuts & Nut Products Coliform IS 5401 (Part 1): 2012 More than or Equal to10 cfu per g


Nuts & Nut Products Escherichia coli ISO 16649-2: 2001 More than or Equal to10 cfu per g


Nuts & Nut Products Escherichia coli IS 5887 (Part 1): 1976 Qualitative(Present orAbsent per 1 g/ 25 g)


Nuts & Nut Products Escherichia coli IS 5887 (Part 1): 1976 More than or Equal to10 cfu per g











Nuts & Nut Products Faecal streptococci IS 5887 (Part 2): 1976 Qualitative(Present orAbsent per g)


Nuts & Nut Products Listeriamonocytogenes

IS: 14988 (Part- I) :2001



Nuts & Nut Products Listeriamonocytogenes

ISO 11290-1: 2017 Qualitative(Present orAbsent per 25 g)


Nuts & Nut Products Salmonella IS 5887(Part 3): 1999 Qualitative(Present orAbsent per 25 g)


Nuts & Nut Products Salmonella ISO 6579-1: 2017 Qualitative(Present orAbsent per 25 g)


Nuts & Nut Products Shigella ISO 21567: 2004 Qualitative(Present orAbsent per 25 g)


Nuts & Nut Products Shigella IS 5887 (Part 7): 1999 Qualitative(Present orAbsent per 25 g)


Nuts & Nut Products Staphylococcus aureus IS 5887 (Part 2): 1976 More than or Equal to10 cfu per g


Nuts & Nut Products Staphylococcus aureus ISO 6888-1(Amd 2):1999



Nuts & Nut Products Staphylococcus aureus IS 5887 (Part-8, Sec 1):2002












Nuts & Nut Products Staphylococcus aureus IS 5887 (Part 2): 1976 Qualitative(Present orAbsent per g/ 25 g)


Nuts & Nut Products Total plate count IS 5402: 2012 More than or Equal to10 cfu per g


Nuts & Nut Products Total plate count ISO 4833-2: 2013 More than or Equal to10 cfu per g


Nuts & Nut Products Total plate count ISO 4833-1: 2013 More than or Equal to10 cfu per g


Nuts & Nut Products Vibrio cholera IS 5887 (Part 5): 1976 Qualitative(Present orAbsent per 25 g)


Nuts & Nut Products Vibrioparahaemolyticus



Nuts & Nut Products Yeast and mold count ISO 21527-1: 2008 More than or Equal to10 cfu per g


Nuts & Nut Products Yeast and mold count ISO 21527-2: 2008 More than or Equal to10 cfu per g


Nuts & Nut Products Yeast and mold count IS 5403: 1999 More than or Equal to10 cfu per g


Oil seeds & By-Products






















Escherichia coli IS 5887 (Part 1): 1976 Quantitative:> 10 cfuper gm















Shigella IS 5887 (Part 7): 1999 Qualitative(Present orAbsent per 1gm / 25gm)























Total plate count IS 5402 : 2012 More than or Equal to10 cfu per g



Total plate count ISO 4833-1: 2013 More than or Equal to10 cfu per g



















Yeast and mould Count IS 5403: 1999 More than or Equal to10 cfu per g











Poultry & PoultryProducts

Aerobic Plate Count ISO 4833-2: 2013 More than or Equal to10 cfu per g



Aerobic Plate Count IS 5402: 2012 More than or Equal to10 cfu per g



Aerobic Plate Count ISO 4833-1: 2013 More than or Equal to10 cfu per g






Bacillus cereus IS 5887(Part-6): 2012 More than or Equal to10 cfu per g



ClostridiumPerfringenes

IS 5887 (Part-4): 1999 Qualitative(Absent orPresent per g/ 25 g)



Clostridium Perfringens ISO 15213: 2003 Qualitative(Absent orPresent per g/ 25 g)



Coliform ISO 4832: 2006 :More than or Equal to10 cfu per g



Coliform IS 5401(Part-2): 2012 Qualitative(Absent orPresent per g)



Coliform IS 5401(Part-1): 2012 :More than or Equal to10 cfu per g












E. coli IS 5887(Part-1): 1976 Qualitative(Absent orPresent per g )



E. coli ISO 16649-2: 2001 More than or Equal to10 cfu per g



Faecal streptococci IS 5887 (Part -2): 1976 Qualitative(Absent orPresent per gm )




ISO 11290-1: 2017 Qualitative(Absent orPresent per 25 g )




IS: 14988 (Part 1) :2001

Qualitative(Absent orPresent per 1gm /25gm )



Salmonella IS 5887(Part-3): 1999 Qualitative(Absent orPresent per 25 g )



Salmonella ISO 6579-1: 2017 Qualitative(Absent orPresent per 25 g )



Shigella ISO 21567: 2004 Qualitative(Absent orPresent per 25 g )



Shigella IS: 5887 (Part-7): 1999 Qualitative(Absent orPresent per 25 g )



Staphylococcus aureus IS 5887(Part-2): 1976 Qualitative(Absent orPresent per g/ 25 g )












Staphylococcus aureus IS 5887(Part-8/ Sec 1):2002

:More than or Equal to10 cfu per g







Vibrio cholerae IS 5887 (Part -5): 1976 Qualitative(Absent orPresent per 25 g )




IS 5887 (Part- 5): 1976 Qualitative(Absent orPresent per 25 g )



Yeast & mould ISO 21527-1: 2008 :More than or Equal to10 cfu per g



Yeast & mould ISO 21527-2: 2008 More than or Equal to10 cfu per g



Yeast & mould IS: 5403: 1999 :More than or Equal to10 cfu per g


Snacks and InstantMixes/Ready to eat

Bacillus cereus IS 5887 (Part 6): 2012 :More than or Equal to10 cfu per g



Bacillus cereus ISO 7932: 2004 :More than or Equal to10 cfu per g



Coliform ISO 4832: 2006 :More than or Equal to10 cfu per g












Coliform IS 5401 (Part 1): 2012 :More than or Equal to10 cfu per g



Enterobacteriaceae ISO 21528-1: 2017 Qualitative(Absent orPresent per g/ 25 g)









Escherichia coli IS 5887 (Part 1): 1976 :More than or Equal to10 cfu per g




IS: 14988 (Part- I) :2001

Qualitative(Absent orPresent per 25 g)




ISO 11290-1: 2017 Qualitative(Absent orPresent per 25 g)
























Staphylococcus aureus IS 5887 (Part 2): 1976 Qualitative(Present orAbsent per g to 25 g)











Total plate count ISO 4833-2: 2013 :More than or Equal to10 cfu per g



Total plate count IS 5402: 2012 More than or Equal to10 cfu per g













Yeast and mold count IS 5403: 1999 More than or Equal to10 cfu per g











Tea Bacillus cereus ISO 7932: 2004 More than or Equal to 1cfu per ml or 10 cfu perg


Tea Bacillus cereus IS 5887 (Part 6): 2012 More than or Equal to 1cfu per ml or 10 cfu perg


Tea Clostridium perfringens IS 5887 (Part- 4): 1999 Qualitative(Absent /Present per g/ml or 25g/ml)


Tea Coliform ISO 4832: 2006 More than or Equal to10 cfu per g or 1 cfuper ml


Tea Coliform IS 5401 (Part 2): 2012 Qualitative(Present orAbsent per g)


Tea Coliform IS 5401 (Part 1): 2012 More than or Equal to 1cfu per ml or 10 cfu perg


Tea Escherichia coli IS 5887 (Part 1): 1976 Qualitative(Present orAbsent per 1 g/ml )


Tea Escherichia coli ISO 16649-2: 2001 More than or Equal to 1cfu per ml or 10 cfu perg


Tea Escherichia coli ISO 7251: 2005 Qualitative(Present orAbsent per g/ml )


Tea Escherichia coli IS 5887 (Part 1): 1976 More than or Equal to10 cfu per g or 1 cfuper ml











Tea Escherichia coli IS 5887 (Part 1): 1976 More than or Equal to10 cfu per g


Tea Faecal streptococci IS 5887 (Part 2): 1976 Qualitative(Present orAbsent per g/ml)


Tea Listeriamonocytogenes

IS: 14988 (Part- I) :2001

Qualitative(Absent /Present per 1 g/ml or25 g/ml )


Tea Listeriamonocytogenes

ISO 11290-1: 2017 Qualitative(Absent /Present per 25 g/ml )


Tea Salmonella ISO 6579-1: 2017 Qualitative(Present orAbsent 25 g/ml)


Tea Salmonella IS 5887 (Part 3): 1999 Qualitative(Present orAbsent per 25 g/ml)


Tea Shigella ISO 21567: 2004 Qualitative(Present orAbsent per 1 gm/ml or25 gm/ml)


Tea Shigella IS 5887 (Part 7): 1999 Qualitative(Present orAbsent per 25 g/ml)


Tea Staphylococcus aureus IS 5887 (Part 2): 1976 Qualitative(Present orAbsent per 0.1 g/ml or25 gm/ml)


Tea Staphylococcus aureus ISO 6888-1(Amd 2):2002












Tea Staphylococcus aureus IS 5887 (Part- 8/ Sec1): 2002



Tea Total Plate Count IS 5402: 2012 More than or Equal to 1cfu per ml or 10 cfu perg


Tea Total Plate Count ISO 4833-1: 2013 More than or Equal to 1cfu per ml or 10 cfu perg


Tea Vibrio cholera IS 5887 (Part 5): 1976 Qualitative(Present orAbsent per 25 g/ml)


Tea Vibrioparahaemolyticus



Tea Yeast and mould Count ISO 21527-2: 2008 More than or Equal to 1cfu per ml or 10 cfu perg


Tea Yeast and mould Count ISO 21527-1: 2008 More than or Equal to 1cfu per ml or 10 cfu perg


Tea Yeast and mould Count IS 5403: 1999 More than or Equal to 1cfu per ml or 10 cfu perg


Vegetable andVegetable products
















Clostridium Perfringens IS 5887 (Part- 4): 1999 Qualitative(Present orAbsent per g / 25 g)









Enterobacteriaceae ISO 21528-1: 2017 Qualitative(Present orAbsent per 1 g to 25 g)






Escherichia coli IS 5887 (Part 1): 1976 Qualitative(Present orAbsent per 1gm or 25gm)







IS: 14988 (Part- I) :2001





ISO 11290-1: 2017 Qualitative(Present orAbsent per 1 gm / 25gm)




























Staphylococcus aureus IS 5887 (Part 2): 1976 Qualitative(Present orAbsent per g/ 25 g)
















Vibrio cholerae IS 5887 (Part 5): 1976 Qualitative(Present orAbsent per 25 g)
















Yeast & Mould Count ISO 21527-1: 2008 More than or Equal to10 cfu per g



Yeast & Mould Count ISO 21527-2: 2008 More than or Equal to10 cfu per g



Yeast & Mould Count IS 5403: 1999 More than or Equal to10 cfu per g

505 BIOLOGICAL-MOLECULARANALYSIS

Cereals and Pulses -Barley

Qualitative Real TimePCR test by 35S andNOS

QMS-PR-SOP(DEL)LAB-046-1.1: 2018

Qualitative(Min 0.01%)


Cereals and Pulses -Kidney Beans





Cereals and Pulses -Maize





Cereals and Pulses -Millet





Cereals and Pulses -Rice





Cereals and Pulses -Sorghum














Cereals and Pulses -Wheat





Cereals and Pulses-Millet

Qualitative End PointPCR test by by 35Sand NOS




Cereals and Pulses-Barley





Cereals and Pulses-Kidney beans





Cereals and Pulses-Maize





Cereals and Pulses-Rice





Cereals and Pulses-Sorghum





Cereals and Pulses-Wheat





Dry Fruits - Almond Qualitative Real TimePCR test by 35S andNOS




Dry Fruits - Apricot Qualitative Real TimePCR test by 35S andNOS













Dry Fruits - Cashew Qualitative Real TimePCR test by 35S andNOS




Dry Fruits - Dates Qualitative Real TimePCR test by 35S andNOS




Dry Fruits-Almonds Qualitative End PointPCR test by by 35Sand NOS




Dry Fruits-Apricot Qualitative End PointPCR test by by 35Sand NOS




DRY FRUITS-Cashewnut





Dry Fruits-Dates Qualitative End PointPCR test by by 35Sand NOS




Oil Seed- Soyabeanseed





Oil Seed-Castor seed Qualitative Real TimePCR test by 35S andNOS




Oil Seed-Cotton seed Qualitative Real TimePCR test by 35S andNOS




Oil Seed-Rapeseed Qualitative Real TimePCR test by 35S andNOS













Oil Seeds - Sesameseed





Oil Seeds-Castor seed Qualitative End PointPCR test by 35S andNOS




OIL SEEDS-Groundnutseed

Qualitative End PointPCR test by 35S andNOS




Oil Seeds-Groundnutseed





OIL SEEDS-Mustardseed





Oil Seeds-Rapeseed Qualitative End PointPCR test by 35S andNOS




OIL SEEDS-Sesameseed





OIL SEEDS-Soyabeanseed





Oil Sees- Mustard seed Qualitative Real TimePCR test by 35S andNOS




OILS SEEDS- Cottonseed














Spices - Black pepper Qualitative Real TimePCR test by 35S andNOS




Spices - Chilli peppper Qualitative Real TimePCR test by 35S andNOS




Spices - Cinnamon Qualitative Real TimePCR test by 35S andNOS




Spices - Cumin Qualitative Real TimePCR test by 35S andNOS




Spices - Fenugreek Qualitative Real TimePCR test by 35S andNOS




Spices - Nutmeg Qualitative Real TimePCR test by 35S andNOS




Spices- Cinnamon Qualitative End PointPCR test by by 35Sand NOS




Spices- Nutmeg Qualitative End PointPCR test by by 35Sand NOS




Spices-Black pepper Qualitative End PointPCR test by by 35Sand NOS




Spices-Chilli pepper Qualitative End PointPCR test by by 35Sand NOS


Qualitative











Spices-Cumin Qualitative End PointPCR test by by 35Sand NOS




Spices-Fenugreek Qualitative End PointPCR test by by 35Sand NOS




Spices-Turmeric Qualitative End PointPCR test by by 35Sand NOS




Spices-Turmeric Qualitative Real TimePCR test by 35S andNOS




TEA Qualitative End pointPCR Test By 35S &NOS


Qualitative(Min 0.01 %)


Tea Qualitative Real TimePCR test by 35S andNOS




Vegetables & Fruits -Apple





Vegetables & Fruits -Brinjal





Vegetables & Fruits -Grapes





Vegetables & Fruits -Okra














Vegetables & Fruits -Potato





Vegetables & Fruits -Tomato





Vegetables and Fruit-Okra





Vegetables and Fruit-Potato





Vegetables and Fruit-Apple





Vegetables and Fruit-Brinjal





Vegetables and Fruit-Grapes





Vegetables and Fruit-Tomato




569 BIOLOGICAL- WATER Water for IndustrialPurpose

Aerobic plate count IS 5402: 2012 More than or Equal to 1cfu per ml


Coliform bacteria IS 1622: 1981 Qualitative(<2 to =1600 MPN/100 ml)


Coliform bacteria IS: 5401(Part -1): 2012 More than or Equal to 1cfu per 100 ml











Escherichia coli IS 5887 (Part 1): 1976 Qualitative(Present per100ml / Absent per100ml)


Escherichia coli IS 1622: 1981 Qualitative(Present per100ml / Absent per100ml)


Faecal coliform IS 1622: 1981 <2 to > 1600 MPN/100ml


Faecal coliform IS: 1622: 1981 Qualitative(Present per100ml / Absent per100ml )


Faecal streptococci IS: 5887 (Part- II): 1976 More than or Equal to 1cfu per ml


Slime forming organism IS 1622: 1981 Qualitative(Absent /Present per ml )


Slime forming organism IS 4251: 1967 Qualitative(Absent /Present per ml )


Standard Plate Count IS 1622: 1981 More than or Equal to 1cfu per ml


Staphylococcus aureus IS 5887 (Part- II): 1976 Qualitative(Absent /Present per 100 ml )


Staphylococcus aureus IS 5887:Part -8: Sec 1:2002

Qualitative(Absent /Present per 100 ml )


Sulphate ReducingBacteria

IS 1622:1981 : 1981 Qualitative(Absent /Present per 100 mlor<2to = 1600 MPN/100 ml)


Sulphite reducinganaerobes

IS 13428 (Annexure C):2005

Qualitative(Absent /Present per 50 ml)











Yeast & Mould Count IS 5403: 1999 Qualitative(Absent /Present per 100 ml)

585 BIOLOGICAL- WATER Water for ProcessedFood Industries

Aerobic plate count IS 5402: 2012 More than or Equal to 1cfu per ml


Coliform bacteria IS 1622: 1981 Quantitative:>1 cfu per100 ml; <2 to > 1600MPN/100 ml


Lypolytic bacteria IS 4251: 1967 More than or Equal to 1cfu per ml


Proteolytic bacteria IS 4251: 1967 More than or Equal to 1cfu per ml


Slime formingorganisms

IS 1622: 1981 Qualitative(Absent /Present per ml )


Standard Plate Count IS 1622: 1981 Quantitative:>1 cfu perml


Thermophilic Bacteria IS 4251: 1967 Quantitative:> 1 cfu perml

592 CHEMICAL- FOOD &AGRICULTURALPRODUCTS

Basmati Rice Admixture IS 4333-P-1: 1996 0.1 % to 25 %


Basmati Rice Average Breadth USDA: 2009 0.01 mm to 25.0 mm


Basmati Rice Average Length ISO 7301: 2011 0.01 mm to 25.0 mm


Basmati Rice Broken Grains ISO 7301: 2011 0.1 % to 25 %











Basmati Rice Bulk Density IS 4333 (P-3): 2018 60 Kg/HL to 90 Kg/HL


Basmati Rice Chalky Grains ISO 7301: 2011 0.1 % to 25 %


Basmati RIce Chips ISO 7301: 2011 0.1 % to 25 %


Basmati Rice Damaged Grains ISO 7301: 2011 0.1 % to 25 %


Basmati Rice Discoloured Grains ISO 7301: 2011 0.1 % to 25 %


Basmati Rice Dockage IS 2813: 1995 0.1 % to 25 %


Basmati Rice Filth USDA: 2009 0.1 % to 25 %


Basmati Rice Foreign Matter IS 4333-P-1: 1996 0.1 % to 25 %


Basmati Rice Foreign Matter Agmark cerealsgrading rules: 1966

0.1 % to 25 %


Basmati Rice Foreign Matter ISO 7301: 2011 0.1 % to 25 %











Basmati Rice Glutinous Rice ISO 7301: 2011 0.1 % to 25 %


Basmati Rice Green Grains Agmark cerealsgrading rules: 1966

0.1 % to 25 %


Basmati Rice Head Rice ISO 7301: 2011 0.1 % to 25 %


Basmati Rice Heat Damaged, Yellowgrains

ISO 7301: 2011 0.1 % to 25 %


Basmati Rice Immature/ShrivelledGrains

Agmark cerealsgrading rules: 1966

0.1 % to 25 %


Basmati RIce Immature/ShrivelledGrains

IS 4333-P-1: 1996 0.1 % to 25 %


Basmati Rice Immature/ShrivelledGrains

ISO 7301: 2011 0.1 % to 25 %


Basmati Rice Insects damaged Agmark cerealsgrading rules: 1966

0.1 % to 25 %


Basmati Rice Insects Damaged IS 4333-P-1: 1996 0.1 % to 25 %


Basmati Rice Insects damaged ISO 7301: 2011 0.1 % to 25 %











Basmati Rice Kernel With Husk IS 4333-P-1: 1996 0.1 % to 25 %


Basmati Rice Milling Degree(Milled,Under Milled, WellMilled, Extra WellMilled)

ISO 7301: 2011 Qualitative(Present/Absent)


Basmati RIce Milling Yield ISO 6646: 2011 70 % to 100 %


Basmati Rice Other Food Grains IS 4333-P-1: 1996 0.1 % to 25 %


Basmati Rice Paddy ISO 7301: 2011 0.1 % to 25 %


Basmati Rice Pecks ISO 7301: 2011 0.1 % to 25 %


Basmati Rice Red Grains ISO 7301: 2011 0.1 % to 25 %


Basmati Rice Red Grains Agmark cerealsgrading rules: 1966

0.1 % to 25 %


Basmati Rice Red Grains IS 4333-P-1: 1996 0.1 % to 25 %











Basmati Rice Red Streaked Grains IS 4333-P-1: 1996 0.1 % to 25 %


Basmati Rice Red Streaked Grains Agmark cerealsgrading rules: 1966

0.1 % to 25 %


Basmati Rice Red Streaked Grains ISO 7301: 2011 0.1 % to 25 %


Basmati Rice Slightly Damaged Agmark cerealsgrading rules: 1966

0.1 % to 25 %


Basmati RIce Slightly damaged IS 4333-P-1: 1996 0.1 % to 25 %


Basmati Rice Slightly Damaged ISO 7301: 2011 0.1 % to 25 %


Basmati Rice Weevilled Grains Agmark cerealsgrading rules: 1966

0.1 % to 25 %


Basmati Rice Weight of 100 grains IS 4333 P-4: 2017 10 g to 25 g


Basmati Rice Whole Grains ISO 7301: 2011 0.1 % to 25 %


Food Grains Moisture IS 4333 (Part-2): 2017 0.1 % to 20 %











Maize Admixture IS 4333-P-1: 2011 0.1 % to 25 %


Maize Broken Grains ISO 7301: 2011 0.1 % to 25 %


Maize Bulk Density IS 4333 (P-3): 2018 60 Kg/HL to 90 Kg/HL


Maize Damaged Grains ISO 7301: 2011 0.1 % to 25 %


Maize Discoloured Grains ISO 7301: 2011 0.1 % to 25 %


Maize Filth USDA: 2009 0.1 % to 25 %


Maize Foreign Matter IS 4333-P-1: 1996 0.1 % to 25 %


Maize Foreign Matter ISO 7301: 2011 0.1 % to 25 %


Maize Foreign Matter Agmark cerealsgrading rules: 1966

0.1 % to 25 %


Maize Immature/ Shrivelledgrains

ISO 7301: 2011 0.1 % to 25 %











Maize Immature/ShrivelledGrains


0.1 % to 25 %


Maize Immature/Shrivelledgrains

IS 4333-P-1: 1996 0.1 % to 25 %


Maize Insects Damaged IS 4333-P-1: 1996 0.1 % to 25 %


Maize Insects damaged Agmark cerealsgrading rules: 1966

0.1 % to 25 %


Maize Insects damaged ISO 7301: 2011 0.1 % to 25 %


Maize Milling Yield ISO 6646: 2011 70 % to 100 %


Maize Moisture GAFTA-130:2.3 : 2014 0.1 % to 20 %


Maize Other Food Grains IS 4333-P-1: 1996 0.1 % to 25 %


Maize Slightly Damaged Agmark cerealsgrading rules: 1966

0.1 % to 25 %


Maize Slightly Damaged IS 4333-P-1: 1996 0.1 % to 25 %











Maize Slightly Damaged ISO 7301: 2011 0.1 % to 25 %


Maize Weevilled Grains Agmark cerealsgrading rules: 1966

0.1 % to 25 %


Non - Basmati Rice Discoloured Grains ISO 7301: 2011 0.1 % to 25 %


Non - Basmati Rice Insects Damaged IS 4333-P-1: 1996 0.1 % to 25 %


Non- Basmati Rice Admixture IS 4333-P-1: 1996 0.1 % to 25 %


Non- Basmati Rice Average Breadth USDA: 2009 0.01 mm to 25.0 mm


Non- Basmati rice Average Length ISO 7301: 2011 0.01 mm to 25.0 mm


Non- Basmati Rice Chalky Grains ISO 7301: 2011 0.1 % to 25 %


Non- Basmati Rice Damaged Grains ISO 7301: 2011 0.1 % to 25 %


Non- Basmati Rice Heat Damaged, YellowGrains

ISO 7301: 2011 0.1 % to 25 %











Non- Basmati Rice Insects damaged ISO 7301: 2011 0.1 % to 25 %


Non- Basmati Rice Insects damaged Agmark cerealsgrading rules: 1966

0.1 % to 25 %


Non- Basmati Rice Paddy ISO 7301: 2011 0.1 % to 25 %


Non- Basmati Rice Slightly Damaged ISO 7301: 2011 0.1 % to 25 %


Non -Basmati Rice Broken grains ISO 7301: 2011 0.1 % to 25 %


Non -Basmati Rice Glutinous Rice ISO 7301: 2011 0.1 % to 25 %


Non-Basmati Rice Bulk Density IS 4333 (P-3): 2018 60 Kg/HL to 90 Kg/HL


Non-Basmati Rice Chips ISO 7301: 2011 0.1 % to 25 %


Non-Basmati Rice Dockage IS 2813: 1995 0.1 % to 25 %


Non-Basmati RIce Filth USDA: 2009 0.1 % to 25 %











Non-Basmati Rice Foreign Matter IS 4333-P-1: 1996 0.1 % to 25 %


Non-Basmati rice Foreign Matter Agmark cerealsgrading rules: 1966

0.1 % to 25 %


Non-Basmati Rice Foreign Matter ISO 7301: 2011 0.1 % to 25 %


Non-Basmati Rice Green Grains Agmark cerealsgrading rules: 1966

0.1 % to 25 %


Non-Basmati Rice Head Rice ISO 7301: 2011 0.1 % to 25 %


Non-Basmati Rice Immature/Shrivelledgrains

IS 4333-P-1: 1996 0.1 % to 25 %


Non-Basmati Rice Immature/Shrivelledgrains


0.1 % to 25 %


Non-Basmati Rice Immature/ShrivelledGrains

ISO 7301: 2011 0.1 % to 25 %


Non-Basmati Rice Kernel With husk IS 4333-P-1: 1996 0.1 % to 25 %











Non-Basmati Rice Milling Degree(Milled,Under Milled, WellMilled, Extra WellMilled)



Non-Basmati Rice Milling Yield ISO 6646: 2011 70 % to 100 %


Non-Basmati Rice Other Food Grains IS 4333-P-1: 1996 0.1 % to 25 %


Non-Basmati rice Pecks ISO 7301: 2011 0.1 % to 25 %


Non-Basmati Rice Red Grains IS 4333-P-1: 1996 0.1 % to 25 %


Non-Basmati Rice Red Grains Agmark cerealsgrading rules: 1966

0.1 % to 25 %


Non-Basmati Rice Red Grains ISO 7301: 2011 0.1 % to 25 %


Non-Basmati Rice Red Streaked Grains ISO 7301: 2011 0.1 % to 25 %


Non-Basmati Rice Red Streaked Grains IS 4333-P-1: 1996 0.1 % to 25 %











Non-Basmati Rice Red Streaked Grains Agmark cerealsgrading rules: 1966

0.1 % to 25 %


Non-Basmati Rice Slightly Agmark cerealsgrading rules: 1966

0.1 % to 25 %


Non-Basmati Rice Slightly Damaged IS 4333-P-1: 1996 0.1 % to 25 %


Non-Basmati Rice Weevilled Grains Agmark cerealsgrading rules: 1966

0.1 % to 25 %


Non-Basmati Rice Weight of 1000 grains IS 4333 P-4: 2017 10 gm to 25 gm


Non-Basmati Rice Whole Grains ISO 7301: 2011 0.1 % to 25 %


Parboiled Rice Admixture IS 4333-P-1: 1996 0.1 % to 25 %


Parboiled Rice Average Breadth USDA: 2009 0.01 mm to 25.0 mm


Parboiled Rice Average Length ISO 7301: 2011 0.01 mm to 25.0 mm


Parboiled Rice Broken Grains ISO 7301: 2011 0.1 % to 25 %











Parboiled Rice Bulk Density IS 4333 (P-3): 2018 60 Kg/HL to 90 Kg/HL


Parboiled Rice Chalky Grains ISO 7301: 2011 0.1 % to 25 %


Parboiled Rice Chips ISO 7301: 2011 0.1 % to 25 %


Parboiled Rice Damaged Grains ISO 7301: 2011 0.1 % to 25 %


Parboiled Rice Discoloured Rice ISO 7301: 2011 0.1 % to 25 %


Parboiled RIce Dockage IS 2813: 1995 0.1 % to 25 %


Parboiled RIce Filth USDA: 2009 0.1 % to 25 %


Parboiled rice Foreign Matter Agmark cerealsgrading rules: 1966

0.1 % to 25 %


Parboiled Rice Foreign Matter IS 4333-P-1: 1996 0.1 % to 25 %


Parboiled Rice Foreign Matter ISO 7301: 2011 0.1 % to 25 %











Parboiled Rice Glutinous Rice ISO 7301: 2011 0.1 % to 25 %


Parboiled Rice Green Grains Agmark cerealsgrading rules: 1966

0.1 % to 25 %


Parboiled Rice Head Rice ISO 7301: 2011 0.1 % to 25 %


Parboiled Rice Heat Damaged, Yellowgrains

ISO 7301: 2011 0.1 % to 25 %


Parboiled Rice Immature/ShrivelledGrains


0.1 % to 25 %



IS 4333-P-1: 1996 0.1 % to 25 %



ISO 7301: 2011 0.1 % to 25 %


Parboiled Rice Insects damaged ISO 7301: 2011 0.1 % to 25 %


Parboiled Rice Insects Damaged IS 4333-P-1: 1996 0.1 % to 25 %


Parboiled Rice Insects damaged Agmark cerealsgrading rules: 1966

0.1 % to 25 %











Parboiled Rice Kernel With Husk IS 4333-P-1: 1996 0.1 % to 25 %


Parboiled Rice Milling Degree(Milled,Under Milled, WellMilled, Extra WellMilled)



Parboiled Rice Milling Yield ISO 6646: 2011 70 % to 100 %


Parboiled Rice Other Food Grains IS 4333-P-1: 1996 0.1 % to 25 %


Parboiled Rice Paddy ISO 7301: 2011 0.1 % to 25 %


Parboiled rice Pecks ISO 7301: 2011 0.1 % to 25 %


Parboiled Rice Red Grains IS 4333-P-1: 1996 0.1 % to 25 %


Parboiled Rice Red Grains ISO 7301: 2011 0.1 % to 25 %


Parboiled Rice Red Grains Agmark cerealsgrading rules: 1966

0.1 % to 25 %











Parboiled Rice Red Streaked Grains ISO 7301: 2011 0.1 % to 25 %


Parboiled Rice Red Streaked Grains Agmark cerealsgrading rules: 1966

0.1 % to 25 %


Parboiled Rice Red Streaked Grains IS 4333-P-1: 1996 0.1 % to 25 %


Parboiled Rice Slightly Damaged ISO 7301: 2011 0.1 % to 25 %


Parboiled Rice Slightly Damaged Agmark cerealsgrading rules: 1966

0.1 % to 25 %


Parboiled Rice Slightly Damaged IS 4333-P-1: 1996 0.1 % to 25 %


Parboiled Rice Weevilled Grains Agmark cerealsgrading rules: 1966

0.1 % to 25 %


Parboiled Rice Weight of 1000 grains IS 4333 P-4: 2017 10 g to 25 g


Parboiled Rice Whole Grains ISO 7301: 2011 0.1 % to 25 %


Wheat Admixture IS 4333-P-1: 1996 0.1 % to 25 %











Wheat Broken Grains ISO 7301: 2011 0.1 % to 25 %


Wheat Bulk Density IS 4333 (P-3): 2018 60 Kg/HL to 90 Kg/HL


Wheat Damaged Grains ISO 7301: 2011 0.1 % to 25 %


Wheat Discoloured Grains ISO 7301: 2011 0.1 % to 25 %


Wheat Filth USDA: 2009 0.1 % to 25 %


Wheat Foreign Matter IS 4333-P-1: 1996 0.1 % to 25 %


Wheat Foreign Matter ISO 7301: 2011 0.1 % to 25 %


Wheat Foreign Matter Agmark cerealsgrading rules: 1966

0.1 % to 25 %


Wheat Immature/ShrivelledGrains

IS 4333-P-1: 1996 0.1 % to 25 %



ISO 7301: 2011 0.1 % to 25 %













0.1 % to 25 %


Wheat Insects damaged IS 4333-P-1: 1996 0.1 % to 25 %


Wheat Insects Damaged ISO 7301: 2011 0.1 % to 25 %


Wheat Insects damaged Agmark cerealsgrading rules: 1966

0.1 % to 25 %


Wheat Milling Yield ISO 6646: 2011 70 % to 100 %


Wheat Other Food Grains IS 4333-P-1: 1996 0.1 % to 25 %


Wheat Slightly Damaged Agmark cerealsgrading rules: 1966

0.1 % to 25 %


Wheat Slightly damaged IS 4333-P-1: 1996 0.1 % to 25 %


Wheat Slightly Damaged ISO 7301: 2011 0.1 % to 25 %


Wheat Weevilled Grains Agmark cerealsgrading rules: 1966

0.1 % to 25 %











White raw rice Admixture IS 4333-P-1: 1996 0.1 % to 25 %


White Raw Rice Average Breadth USDA: 2009 0.01 mm to 25.0 mm


White Raw Rice Average Length ISO 7301: 2011 0.01 mm to 25.0 mm


White Raw Rice Broken Grains ISO 7301: 2011 0.1 % to 25 %


White Raw Rice Bulk Density IS 4333 (P-3): 2018 60 Kg/HL to 90 Kg/HL


White Raw Rice Chalky Grains ISO 7301: 2011 0.1 % to 25 %


White Raw Rice Chips ISO 7301: 2011 0.1 % to 25 %


White Raw Rice Damaged Grains ISO 7301: 2011 0.1 % to 25 %


White Raw Rice Discoloured Grains ISO 7301: 2011 0.1 % to 25 %


White Raw Rice Dockage IS 2813: 1995 0.1 % to 25 %











White Raw Rice Filth USDA: 2009 0.1 % to 25 %


White Raw Rice Foreign Matter IS 4333-P-1: 1996 0.1 % to 25 %


White Raw Rice Foreign Matter ISO 7301: 2011 0.1 % to 25 %


White Raw Rice Foreign Matter Agmark cerealsgrading rules: 1966

0.1 % to 25 %


White Raw Rice Glutinous Rice ISO 7301: 2011 0.1 % to 25 %


White Raw Rice Green Grains Agmark cerealsgrading rules: 1966

0.1 % to 25 %


White Raw Rice Head Rice ISO 7301: 2011 0.1 % to 25 %


White Raw Rice Heat Damaged, YellowGrains

ISO 7301: 2011 0.1 % to 25 %


White Raw Rice Immature/ShrivelledGrains

IS 4333-P-1: 1996 0.1 % to 25 %



ISO 7301: 2011 0.1 % to 25 %













0.1 % to 25 %


White Raw Rice Insects Damaged ISO 7301: 2011 0.1 % to 25 %


White Raw rice Insects Damaged Agmark cerealsgrading rules: 1966

0.1 % to 25 %


White Raw rice Insects damaged IS 4333-P-1: 1996 0.1 % to 25 %


White Raw Rice Kernel with husk IS 4333-P-1: 1996 0.1 % to 25 %


White Raw Rice Milling Degree ( Milled,Under Mille, WellMilled, Extra Milled)



White Raw Rice Milling Yield ISO 6646: 2011 70 % to 100 %


White Raw Rice Other Food Grains IS 4333-P-1: 1996 0.1 % to 25 %


White Raw Rice Paddy ISO 7301: 2011 0.1 % to 25 %


White Raw Rice Pecks ISO 7301: 2011 0.1 % to 25 %











White Raw Rice Red Grains IS 4333-P-1: 1996 0.1 % to 25 %


White Raw Rice Red Grains ISO 7301: 2011 0.1 % to 25 %


White Raw Rice Red Grains Agmark cerealsgrading rules: 1966

0.1 % to 25 %


White Raw Rice Red Sreaked Grains IS 4333-P-1: 1996 0.1 % to 25 %


White Raw Rice Red Streaked Grains Agmark cerealsgrading rules: 1966

0.1 % to 25 %


White Raw Rice Red Streaked Grains ISO 7301: 2011 0.1 % to 25 %


White Raw Rice Slightly Damaged ISO 7301: 2011 0.1 % to 25 %


White Raw Rice Slightly Damaged IS 4333-P-1: 1996 0.1 % to 25 %


White Raw Rice Slightly Damaged Agmark cerealsgrading rules: 1966

0.1 % to 25 %


White Raw Rice Weevilled Grains Agmark cerealsgrading rules: 1966

0.1 % to 25 %











White Raw Rice Weight of 1000 grains IS 4333 P-4: 2017 10 g to 25 g


White Raw Rice Whole Grains ISO 7301: 2011 0.1 % to 25 %






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