Pickles (mango, lime, garlic, mixed vegetable, and meat pickles) are traditional staples characterized by high salt content, edible oils, spices, and natural or chemical preservatives. Because pickles are acidic, high-fat, and moisture-sensitive food matrices, maintaining strict quality control is essential. Professional pickle testing protects your brand and helps you:

• Comply with FSSAI Regulations: Meet strict statutory limits set by the FSSAI (Food Safety and Standards Authority of India) regarding acidity, salt concentration, permissible food colors, and chemical preservatives.
• Control Preservative & Additive Limits: Verify that added chemical preservatives (such as acetic acid, sodium benzoate, or potassium metabisulfite) adhere strictly to permitted legal thresholds.
• Monitor Rancidity & Oxidation: Test Free Fatty Acids (FFA) and Peroxide Value (PV) in the oil base to prevent rancidity and ensure long-term shelf-life stability.
• Guarantee Microbiological Safety: Detect and eliminate halotolerant yeasts, molds, and pathogenic bacteria that can cause spoilage or container swelling during storage.