Organoleptic evaluation:
Appearance: Uniform green pieces
Flavor: Fresh, typical of green bell pepper
Texture: Tender, typical of green bell pepper
Odor: Typical of green bell pepper, free from off odor
Physical evaluation: Moisture: 7% max

Microbiological evaluation:

 Target specification  Test method
1. Standard plate count  300, 000/g maximum  B. A. 8th edition
2. Coliforms  100/G maximum  B. A. 8th edition
3. Yeast and mould  300/g maximum  B. A. 8th edition
4. Salmonella  Negative 25/g  B. A. 8th edition
5. CP Staph  10/g maximum  B. A. 8th edition