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

110. Intertek Testing Services Philippines, Inc.
Address : 2310 Intertek Building, Pasong Tamo Extn., Makati City
Telephone No. : (632) 819-5841 to 47
Fax No. : (632) 817-2994/ 819-5848
E-mail : labtest.phils@intertek.com
Authorized Representative : Ms. Mina A. Mercado
Operations Manager
Accreditation No. Field of Testing
LA-2001-032C Microbiological Testing
Validity: 23 December 2013
Products /
Class of Test
176 of 391
Specific tests or
Measurements
Standard Method /
Reference Standard
1.05 Microbiological tests on foods and beverages
( .01, .04, .05, .10, .17)
AA. Meat and Poultry Products Aerobic Plate Count
BAM Online 2001
1. Dried animal products (blood,
plasma, gelatin)
2. Meat paste and pate, heat treated
3. Cold cuts, frozen and chilled
(hotdogs, corned beef, luncheon
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)
( .01, .03, .04, .05, .10, .17)
Coliform Count
E.coli count
Enterococci count
Salmonella detection & Shigella
CMMEF 4th Ed. 2001
AOAC 990.12; 991.14; 997.02
AB. Cereal and Cereal/Legume-Based
Aerobic plate count
BAM Online 2001
Products
Yeast and molds count
CMMEF 4th Ed. 2001
1. Cereals/cereal grains
2. Cultured seeds and grains (bean
sprouts, alfalfa, etc.)
3. Breakfast cereals and snack foods
4. Flour, corn meal, corn grits,
semolina
5. Frozen bakery products (ready-toeat)
with low acid or high aw fillings
or toppings
6. Frozen bakery products (to be
cooked) with low-acid or high aw
fillings or toppings (e.g. meat pies,
pizzas)
7. Frozen entrees containing rice or
corn flour as main ingredient
8. Frozen and refrigerated doughs
9. Baked goods (microbiologically
sensitive types e.g. containing eggs
or dairy products)
( .01, .03, .04, .05, .06, .10, .17)
Coliform Count
E.coli count
Enterococci count
Salmonella detection & Shigella
AOAC 990.12; 991.14; 997.02