Parameter and Method	Specification	Batch 1	Batch 2	Batch 3	Batch 4	Batch 5
Escherichia coli (E. coli) Ph. Eur. 2.6.12 Ph. Eur. 2.6.13	Not applicable	≤ 10 cfu/g	≤ 10 cfu/g	≤ 10 cfu/g	≤ 10 cfu/g	≤ 10 cfu/g
Salmonella Ph. Eur. 2.6.12 Ph. Eur. 2.6.13	Not applicable	Absent in 25 g	Absent in 25 g	Absent in 25 g	Absent in 25 g	Absent in 25 g
Total coliforms Ph. Eur. 2.6.12 Ph. Eur. 2.6.13	Not applicable	≤ 10 cfu/g	≤ 10 cfu/g	≤ 10 cfu/g	≤ 10 cfu/g	≤ 10 cfu/g
Total Viable Count Ph. Eur. 2.6.12 Ph. Eur. 2.6.13	< 104 cfu/g	≤ 10 cfu/g	≤ 10 cfu/g	≤ 10 cfu/g	≤ 10 cfu/g	≤ 10 cfu/g
Total Mould and Yeast Count Ph. Eur. 2.6.12 Ph. Eur. 2.6.13	< 103 cfu/g	≤ 10 cfu/g	≤ 10 cfu/g	≤ 10 cfu/g	≤ 10 cfu/g	≤ 10 cfu/g