1. Pickles:
Shigella, dehydroacetic acid and its sodium salt (calculated as dehydroacetic acid), net weight, label, sucralose, moisture, salt (calculated as sodium chloride), total acid (calculated as lactic acid), neotame, aspartame, reducing sugar (calculated as glucose), coliform bacteria, Staphylococcus aureus, Salmonella, sorbic acid and its potassium salt (calculated as sorbic acid), saccharin sodium (calculated as saccharin), parabens and their sodium salts (sodium methylparaben, Ethyl paraben and its sodium salt), sunset yellow (calculated as sunset yellow), benzoic acid and its sodium salt (calculated as benzoic acid), tartrazine (calculated as tartrazine), acesulfame potassium (acesulfame potassium), nitrite (calculated as NaNO₂), cyclamate (calculated as cyclamates), residual sulfur dioxide, Sudan I, Sudan II, Sudan III, Sudan IV, the sum of the proportions of each preservative used in combination to their maximum usage, total arsenic (calculated as As), citric acid, aflatoxin B1, lead (calculated as Pb), sensory evaluation.
2. Dried Vegetables:
Moisture, Lead (as Pb), Cadmium (as Cd), Total Arsenic (as As), Total Mercury (as Hg), Residual Sulfur Dioxide, DDT, BHC, Permethrin, Total Colony Count, Coliform Bacteria, Methamidophos, Salmonella, Staphylococcus aureus, Benzoic Acid and Its Sodium Salt (as Benzoic Acid), Sorbic Acid and Its Potassium Salt (as Sorbic Acid), Net Content, Label, Fenitrothion, Saccharin Sodium (as Saccharin), Sunset Yellow (as Sunset Yellow), Tartrazine (as Tartrazine), Dichlorvos, Butylated Hydroxyanisole (BHA), Butylated Hydroxytoluene (BHT), Tertiary Butylhydroquinone (TBHQ), Sodium Cyclamate (as Cyclamate), Sensory Evaluation.
3. Edible Fungi Products:
Total Colony Count, Lead (as Pb), Total Arsenic (as As), Coliform Bacteria, Cadmium (as Cd), Total Mercury (as Hg), Moisture, Staphylococcus aureus, Shigella, Benzoic Acid and Its Sodium Salts (as Benzoic Acid), Sorbic Acid and Its Potassium Salts (as Sorbic Acid), Salmonella, Saccharin Sodium (as Saccharin), Net Content, Label, Dehydroacetic Acid and Its Sodium Salts (as Dehydroacetic Acid), Residual Sulfur Dioxide, Cyclamate (as Cyclamate), BHC, DDT, Acesulfame Potassium (Acesulfame Potassium), Sum of the Percentages of the Maximum Usage Amounts of Each Preservative When Mixed, Tartrazine (as Tartrazine), Sunset Yellow (as Sunset Yellow), Citric Acid, Sensory Evaluation.
4. Other Vegetable Products:
Total bacterial count, lead (measured as Pb), total arsenic (measured as As), coliform bacteria, cadmium (measured as Cd), total mercury (measured as Hg), moisture, Staphylococcus aureus, Shigella, benzoic acid and its sodium salts (measured as benzoic acid), sorbic acid and its potassium salts (measured as sorbic acid), Salmonella, saccharin sodium (measured as saccharin), net weight, label, dehydroacetic acid and its sodium salts (measured as dehydroacetic acid), cyclamate (measured as cyclamates), benzyl hexachloride, DDT, acesulfame potassium (acesulfame potassium), the sum of the proportions of each preservative used in combination to their maximum allowable dosage, citric acid, and sensory evaluation.
(The above is a comprehensive test item for reference only and may be adjusted based on actual conditions.)