Raisins

1. Moisture Content:Generally 14%–18% maximum to ensure storage stability.
2. Appearance:Clean, free from foreign matter, and properly stem-capped.
3. Color:Ranging from light yellow/golden (treated with sulfur dioxide) to light brown, reddish-brown, or black (natural).
4. Texture:Soft to firm, non-sticky (often treated with sunflower oil for free-flowing).
5. Defect Limits:Usually ≤ 2–3% damaged/moldy/sugared berries depending on grade.
6. Chemical/Safety:Typically <1500–2000 ppm Sulfur Dioxide (SO2) for golden raisins; pesticide residues must meet local regulation standards. 

Microbiological Standards

1. Total Plate Count:Generally < 10,000 to 30,000 cfu/g.
2. Moulds/Yeasts:Generally < 50,000 cfu/g.
3. coli/Salmonella:Must be absent or negative