Table 1: Acceptable levels of identified potential hazards for food safety.

Potential hazardsAcceptable levels for food safety (raw materials)Acceptable levels for food safety (finished product)

Bacillus cereus106 cfu/g [13]<10 cfu/g [13]
Clostridium perfringens102 cfu/g [13]<10 cfu/g [13]
Escherichia coli102 cfu/g [13]<10 cfu/g [13]
SalmonellaAbsent/25 g [13]Absent/25 g [13]
Staphylococcus aureus102 cfu/g [13]<10 cfu/g [13]
Aflatoxins B15 µg/kg [22]5 µg/kg [22]
Total aflatoxins10 µg/kg [22]10 µg/kg [22]