PAO Accredited Laboratories (as of Dec. 2012) - DTI
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PAO Accredited Laboratories (as of Dec. 2012) - DTI

PAO Accredited Laboratories (as of Dec. 2012) - DTI

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Products /<br />

Cl<strong>as</strong>s <strong>of</strong> Test<br />

Specific tests or<br />

Me<strong>as</strong>urements<br />

138 <strong>of</strong> 391<br />

Standard Method /<br />

Reference Standard<br />

1. Cereals/cereal grains<br />

2. Cultured seeds and grains<br />

(bean sprouts, alfalfa, etc.)<br />

3. Breakf<strong>as</strong>t cereals and snack<br />

foods<br />

4. Soya flours, concentrates and<br />

isolates<br />

5. Flour, corn meal, corn grits,<br />

semolina<br />

6. Frozen bakery products (readyto-eat)<br />

with low acid or high aw<br />

fillings or toppings<br />

7. Frozen bakery products (to be<br />

cooked) with low-acid or high aw<br />

fillings or toppings (e.g. meat<br />

pies, pizz<strong>as</strong>)<br />

8. Frozen entrees containing rice<br />

or corn flour <strong>as</strong> main ingredient<br />

9. Frozen and refrigerated doughs<br />

10. Baked goods (microbiologically<br />

sensitive types e.g. containing<br />

eggs or dairy products)<br />

(.01, .06) Aerobic Plate Count BAM Online 2001<br />

AF. Milk and Dairy Products S. aureus (coagul<strong>as</strong>e<br />

1. All cheese made from<br />

p<strong>as</strong>teurized milk<br />

positive count)<br />

- cottage cheese<br />

- s<strong>of</strong>t and semi-s<strong>of</strong>t cheese<br />

(moisture 39%, pH>5)<br />

3. Processed cheese spread<br />

4. Ice cream and sherbet plain and<br />

flavored<br />

5. Ice cream with added ingredients<br />

(nuts, fruits, cocoa, etc.)<br />

6. Milk powders (whole, nonfat or<br />

filled milk, buttermilk, whey and<br />

whey protein concentrate)<br />

7. Sweetened condensed milk<br />

8. Liquid milk (evaporated or ready<br />

to drink) and Cream Ultra Heat<br />

Treated/ sterilized<br />

9. P<strong>as</strong>teurized milk<br />

10. P<strong>as</strong>teurized cream<br />

11. Yoghurt and other fermented milk<br />

12. Butter and whipped butter<br />

13. Butter made from unp<strong>as</strong>teurized<br />

milk and/or milk products<br />

(.01, .17) Aerobic Plate Count BAM Online 2001<br />

AE. Food for Infants and Young<br />

Children<br />

1. Powdered infant formula with or<br />

without added lactic acid<br />

producing cultures<br />

4. Dried and instant products<br />

requiring reconstitution<br />

7. Coated or filled, dried shelfstable<br />

biscuits<br />

Salmonella detection<br />

(.03)<br />

AC. Fruits, Vegetables and Nuts<br />

Ye<strong>as</strong>t and Molds Count BAM Online 2001<br />

4. Sun dried fruits<br />

5. Spices<br />

6. Cocoa Powder<br />

AF. Milk and Dairy Products<br />

.03 Processed cheese spread<br />

.12 Butter and whipped butter<br />

(.01, .03) Aerobic Plate Count BAM Online 2001<br />

AG. Beverages Ye<strong>as</strong>t and Molds Count

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