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

94. Food and Nutrition Research Institute
Food Analytical Service Laboratory
Address : FNRI Bldg., DOST Compound, General Santos Ave.,
Bicutan, Taguig City
Telephone No. : (632) 837-2071 loc. 2300
Fax No. : (632) 837-3164
E-mail : trp@fnri.dost.gov.ph
Authorized Representative : Ms. Teresita R. Portugal
Technical Manager
Accreditation No. Field of Testing
LA-2001-036C Microbiological Testing
Validity: 24 January 2013
Products /
Class of Test
Specific tests or
Measurements
152 of 391
Standard Method /
Reference Standard
1.05 Microbiological tests on foods and beverages
(.01, .03, .04, .05, .06, .07, .17) Aerobic plate count FDA BAM-3, 2001
AA. Meat and Poultry Products Yeast and mold count FDA BAM-18, 2001
1. Dried animal products (blood,
Coliform count
FDA BAM-4, 2001
plasma, gelatin)
E. coli count
FDA BAM-4, 2001
2. Meat paste and pate, heat treated S. aureus (coagulase positive) FDA BAM-12, 2001
3. Cold cuts, frozen and chilled
count
(hotdogs, corned beef, luncheon Bacillus cereus count
FDA BAM-14, 2001
meat)
4. Packaged cooked cure/salted
meat (ham, bacon)
5. Fermented, comminuted meat, not
cooked (dry and semi-dry
fermented sausages)
6. Cooked poultry meat, frozen, to be
reheated before eating (e.g.
prepared frozen meals)
7. Cooked poultry meat, frozen,
ready-to-eat (e.g. turkey rolls)
8. Cured/smoked poultry meat
9. Dehydrated poultry products
10. Fresh/frozen raw chicken during
processing
11. Meat products in hermetically
sealed containers (thermally
processed)
12. Pasteurized egg products
(liquid, frozen or dried)
AB. Cereal and Cereal/Legume-Based
Products
1. Cereals/cereal grains
2. Cultured seeds and grains (bean
sprouts, alfalfa, etc.)
3. Breakfast cereals and snack foods
4. Soya flours, concentrates and
isolates
5. Flour, corn meal, corn grits,
semolina
6. Frozen bakery products (ready-toeat)
with low acid or high aw fillings
or toppings
7. Frozen bakery products (to be
cooked) with low-acid or high aw
fillings or toppings (e.g. meat pies,
pizzas)
8. Frozen entrees containing rice or
corn flour as main ingredient
9. Frozen and refrigerated doughs
10. Baked goods (microbiologically
sensitive types e.g. containing
eggs or dairy products)
Salmonella detection
FDA BAM-5, 2001