Pistachio specification

Opened-shell Pistachio
Physical examination
Non-opened < 1%
Semi-opened < 2.5%
Insect damage, mould, rancidity and decay < 2.5%
Shell pieces and blanks < 1%
Foreign material < 0.5%
Particles and dust < 0.25%
Loose meats < 6%
Moisture < 6%
FFA < 2.5%
PV < 5 meq/kg
Adhering hull < 0.5%
Stained shell < 4%
C/M < 3%
Total internal damage (kernel defects) < 8%
Loose kernels < 5%

Microbiological examination
Total plate count < 50,000 cfu/g
Total aflatoxin Absent
Coli forms < 200 cfu/g
E.coli Absent
Salmonella Absent
Staphylococcus Absent
Yeast and Mould < 10,000 cfu/g