Department of Science and Technology – I Regional Standards and Testing Laboratory Address : Telephone No. Fax No. E-mail Contact Person : : : : Field of Testing : DMMMSU- MLU Campus, San Fernando City, 2500, La Union (072) 242-4878 (072) 242-4878 [email protected] Ms. Anita A. Criste Laboratory Head Chemical Testing and Microbiological Testing Validity: 28 March 2015 Chemical Testing Products Specific Tests Method/ Reference Moisture Gravimetric/AOAC Ash Gravimetric/AOAC Fat Petroleum ether Extraction/AOAC Protein Kjeldahl/AOAC Moisture Gravimetric/AOAC Ash Gravimetric/AOAC I. Foods 01.0 Milk and Dairy products 01.1 Milk powder and cream powder 01.2 Whey and whey products 01.3 Condensed milk 01.4 Liquid Milk (evaporated and Cream (UHT/sterilized) 01.5 Pasteurized milk 01.6 Pasteurized cream 01.7 Yogurt and other fermented milk 01.8 Cheese and cheese products (Cottage cheese, soft and semi-soft cheese 01.9 Processed cheese spread 01.10 All raw milk cheese 05.0 Fruits and vegetables, nuts and seeds 05.1 Frozen vegetables and fruits 05.2 Fermented fruits and vegetables Page 1 of 9 05.3 Fruits and vegetable products in hermetically sealed container 05.4 Dried vegetables 05.5 Coconut (desiccated) 05.6 Nut and seed purees and spreads (e.g., peanut butter) 05.7 Sun dried fruit Fat Petroleum ether Extraction/AOAC Protein Kjeldahl/AOAC Moisture Gravimetric/AOAC Ash Gravimetric/AOAC Fat Petroleum ether Extraction/AOAC Protein Kjeldahl/AOAC Moisture Gravimetric/AOAC Ash Gravimetric/AOAC Fat Petroleum ether Extraction/AOAC Protein Kjeldahl/AOAC 05.8 Jams, jellies, marmalades and fruit fillings for pastries 05.9 Fruit preparations ( pulp, purees, fruit toppings and coconut milk) 06.0 Egg and egg products 06.1 Pasteurized egg products (liquid, frozen or dried) 07.0 Cereals and cereal products 07.1 Breakfast cereals 07.2 Cereal/cereal grains 07.5 Flour, corn meal, corn grits, semolina 07.7 Soy protein 07.9 Pasta products and noodles (e.g. rice paper, rice vermicelli, soybean pastas and noodles) 07.10 Starch 07.11 Cereal and starch based desserts (e.g., rice pudding, tapioca pudding) 07.12 Batters (e.g., for breading or batters for fish or poultry Page 2 of 9 08.0 Bakery Products 08.3 Breads and rolls 08.4 Crackers, excluding sweet crackers Moisture Gravimetric/AOAC Ash Fat Gravimetric/AOAC Petroleum ether Extraction/AOAC Protein Kjeldahl/AOAC Moisture Gravimetric/AOAC Ash Gravimetric/AOAC Fat Petroleum ether Extraction/AOAC Protein Kjeldahl/AOAC 09.0 Ready-to-eat savouries 09.1 Snacks foods potato, cereal, flour or starch based 11.0 Fish and fish products, including molluscs, crustaceans, and Echinoderms 11.1 Processed fish and fish products, including molluscs, crustaceans, and echinoderms 11.1.4 Cooked and/or fried fish and fish products, including molluscs, crustaceans, and echinoderms 11.3 Fully preserved, including canned or fermented fish and fish products, including molluscs, crustaceans, and echinoderms 11.3.1 Smoked, dried, canned or fermented, and/or salted Page 3 of 9 Moisture Gravimetric/AOAC Ash Gravimetric/AOAC Fat Petroleum ether Extraction/AOAC Protein Kjeldahl/AOAC Microbiological Testing Products 01.0 Specific Tests Method/ Reference Aerobic Plate Count Conventional Plate Count- Pour Plate Method US FDA BAM Online 2001 Salmonella Enrichment Serology and Selective Plating Method/ Merck Microbiological Method 01.2 Sweetened condensed milk Aerobic Plate Count Conventional Plate Count- Pour Plate Method US FDA BAM Online 2001 01.4 Pasteurized milk Aerobic Plate Count Conventional Plate Count- Pour Plate Method US FDA BAM Online 2001 Milk and Dairy products 01.1 Milk powder and cream powder Salmonella 01.5 Pasteurized cream Aerobic Plate Count Salmonella 01.7 Cheese and cheese products; e.g. Cottage Cheese, soft and semi-soft cheese (moisture > 39%, pH > 5) Page 4 of 9 Aerobic Plate Count Enrichment Serology and Selective Plating Method/ Merck Microbiological Method Conventional Plate Count- Pour Plate Method US FDA BAM Online 2001 Enrichment Serology and Selective Plating Method/ Merck Microbiological Method Conventional Plate Count- Pour Plate Method US FDA BAM Online 2001 01.8 Processed cheese spread Aerobic Plate Count Conventional Plate Count- Pour Plate Method US FDA BAM Online 2001 05.0 Fruits and vegetables, nuts and seeds 05.5 Coconut (desiccated) Aerobic Plate Count Salmonella Conventional Plate Count- Pour Plate Method US FDA BAM Enrichment Serology and Selective Plating Method/ Merck Microbiological Method Yeast and Mold Count Food Dilution Plating Technique/ Pour Plate Method US FDA BAM Aerobic Plate Count Conventional Plate Count- Pour Plate Method US FDA BAM Online 2001 Mold Count Food Dilution Plating Technique/ Pour Plate Method US FDA BAM Yeast and Yeast like fungi Count Food Dilution Plating Technique/ Pour Plate Method US FDA BAM Aerobic Plate Count Conventional Plate Count- Pour Plate Method US FDA BAM Online 2001 07.0 Cereals and cereal products 07.1 Breakfast cereals 07.5 Flour, corn meal, corn grits, semolina Yeast and Mold Count 08.0 Bakery Products Page 5 of 9 Food Dilution Plating Technique/ Pour Plate Method US FDA BAM 08.1 Frozen bakery products (ready to eat) with low acid or high aw fillings or toppings 08.2 Frozen bakery products (to be cooked) with low acid or high aw fillings or toppings (e.g. meat pies and pizzas) 08.3 Frozen and refrigerated dough (Chemically leavened) Salmonella Enrichment Serology and Selective Plating Method/ Merck Microbiological Method S. aureus (coagulase +) Food Dilution Plating Technique/ Spread Plate Method US FDA BAM Salmonella Enrichment Serology and Selective Plating Method/ Merck Microbiological Method S. aureus (coagulase +) Food Dilution Plating Technique/ Spread Plate Method US FDA BAM Aerobic Plate Count Mold Count Yeast and Yeast like fungi Count Salmonella S. aureus (coagulase +) Aerobic Plate Count Mold Count Page 6 of 9 Conventional Plate Count- Pour Plate Method US FDA BAM Online 2001 Food Dilution Plating Technique/ Pour Plate Method US FDA BAM Food Dilution Plating Technique/ Pour Plate Method US FDA BAM Enrichment Serology and Selective Plating Method/ Merck Microbiological Method Food Dilution Plating Technique/ Spread Plate Method US FDA BAM Conventional Plate Count- Pour Plate Method US FDA BAM Online 2001 Food Dilution Plating Technique/ Pour Plate Method US FDA BAM 08.4 Frozen and refrigerated dough 08.5 Baked Goods (microbiologically sensitive types e.g. containing eggs and dairy products) Yeast and Yeast like fungi Count Food Dilution Plating Technique/ Pour Plate Method US FDA BAM Salmonella Enrichment Serology and Selective Plating Method/ Merck Microbiological Method S. aureus (coagulase +) Food Dilution Plating Technique/ Spread Plate Method US FDA BAM Aerobic Plate Count Conventional Plate Count- Pour Plate Method US FDA BAM Online 2001 Yeast and Mold Count Food Dilution Plating Technique/ Pour Plate Method US FDA BAM S. aureus (coagulase +) 08.6 Coated or Filled, Dried Shelf-Stable Biscuits Food Dilution Plating Technique/ Spread Plate Method US FDA BAM Salmonella Enrichment Serology and Selective Plating Method/ Merck Microbiological Method Aerobic Plate Count Conventional Plate Count- Pour Plate Method US FDA BAM 11.0 Fish and fish products 11.1 Fresh Frozen Fish and Cold Smoked Salmonella 11.2 Pre-cooked Breaded and Fish Page 7 of 9 Enrichment Serology and Selective Plating Method/ Merck Microbiological Method S.aureus (coagulase +) Food Dilution Plating Technique/ Spread Plate Method US FDA BAM Aerobic Plate Count Conventional Plate Count- Pour Plate Method US FDA BAM Salmonella S.aureus (coagulase +) Enrichment Serology and Selective Plating Method/ Merck Microbiological Method Food Dilution Plating Technique/ Spread Plate Method US FDA BAM 12.0 Spices, soups, sauces, salads and protein products 12.3 Spices Aerobic Plate Count Mold Count 12.4 Spices (ready to eat) Conventional Plate Count- Pour Plate Method US FDA BAM Food Dilution Plating Technique/ Pour Plate Method US FDA BAM Aerobic Plate Count Conventional Plate Count- Pour Plate Method US FDA BAM Online 2001 Mold Count Food Dilution Plating Technique/ Pour Plate Method US FDA BAM Salmonella Enrichment Serology and Selective Plating Method/ Merck Microbiological Method S. aureus (coagulase +) Food Dilution Plating Technique/ Spread Plate Method US FDA BAM Aerobic Plate Count Conventional Plate Count- Pour Plate Method US FDA BAM Online 2001 Yeast and Mold Count Food Dilution Plating Technique/ Pour Plate Method US FDA BAM Aerobic Plate Count Conventional Plate Count- Pour Plate Method US FDA BAM Online 2001 13.0 Beverages 13.1 Non-alcoholic (e.g. Ready to drink soft drinks, iced tea, energy drinks) 13.2 Frozen juice concentrate Page 8 of 9 13.3 Powdered beverages (Juices) Yeast and Mold Count Food Dilution Plating Technique/ Pour Plate Method US FDA BAM Aerobic Plate Count Conventional Plate Count- Pour Plate Method US FDA BAM Online 2001 Yeast and Mold Count Food Dilution Plating Technique/ Pour Plate Method US FDA BAM Heterotrophic Plate count Pour Plate, SMEWW Method 9215 Coliform Count Multiple Tube Fermentation Technique,/ SMEWW Method 9221B, 9221E, 9223 IV. Water 1.0 Bottled Water Page 9 of 9
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