PAO Accredited Laboratories (as of Dec. 2012) - DTI
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 />
177 <strong>of</strong> 391<br />
Specific tests or<br />
Me<strong>as</strong>urements<br />
AC. Fruits, Vegetables and Nuts Aerobic plate count<br />
1. Frozen vegetables and fruits (pH<br />
>4.5)<br />
2. Fruit and vegetable products in<br />
hermetically sealed containers<br />
(thermally processed)<br />
3. Dried vegetables<br />
4. Coconut (desiccated)<br />
5. Ye<strong>as</strong>t<br />
6. Peanut butter and other nut butters<br />
- consumed without heating or<br />
other treatment to destroy<br />
microbes<br />
- used <strong>as</strong> ingredient in high<br />
moisture food<br />
7. Sun dried fruits<br />
8. Spices<br />
9. Cocoa Powder<br />
(.03)<br />
Sugar / Syrup<br />
(.01, .03, .05, .08, .10, .17)<br />
AD. Fish and Shellfish Products<br />
1. Fresh frozen fish and cold-smoked<br />
2. Pre-cooked breaded fish<br />
3. Frozen raw crustaceans<br />
4. Frozen cooked crustacean<br />
5. Cooked, chilled & frozen crabmeat<br />
6. Fresh & frozen bivalve molluscs<br />
7. Fish & shellfish products in<br />
hermetically sealed containers<br />
(thermally processed)<br />
( .01, .03, .04, .05., .10, .17)<br />
AF. Milk & Dairy Products<br />
1. All cheese made from p<strong>as</strong>teurized<br />
milk<br />
- cottage cheese<br />
- s<strong>of</strong>t & semi-s<strong>of</strong>t cheese<br />
(moisture 39%, pH>5)<br />
2. All raw milk cheese<br />
- raw milk unripened cheese with<br />
moisture > 50%, pH 5.0<br />
3. Processed cheese spread<br />
4. Ice cream & sherbet plain &<br />
flavored<br />
5. Ice cream with added ingredients<br />
(nuts, fruits, cocoa, etc.)<br />
6. Milk powders (whole, nonfat or filled<br />
milk, butter milk, whey & whey protein<br />
concentrate)<br />
7. Sweetened condensed milk<br />
8. Liquid Milk (evaporated or ready to<br />
drink) and Cream Ultra Heat Treated /<br />
Sterilized<br />
9. P<strong>as</strong>teurized Milk<br />
10. P<strong>as</strong>teurized Cream<br />
11. Yoghurt & other fermented milk<br />
12. Butter & whipped butter<br />
13. Butter made from unp<strong>as</strong>teurized<br />
milk and / or milk products<br />
( .06 )<br />
AA. Meat and Poultry Products<br />
3. Cold cuts, frozen and chilled<br />
(hotdogs, corned beef, luncheon<br />
Coliform Count<br />
Ye<strong>as</strong>t and molds count<br />
E.coli count<br />
S. aureus (coagul<strong>as</strong>e positive)<br />
count<br />
Enterococci count<br />
Salmonella detection & Shigella<br />
Ye<strong>as</strong>t and molds count<br />
Aerobic plate count<br />
Ye<strong>as</strong>t and mold count<br />
E.coli count<br />
Vibrio parahaemolyticus Count<br />
Enterococci count<br />
Salmonella detection & Shigella<br />
Aerobic plate count<br />
Ye<strong>as</strong>t and mold count<br />
Coliform Count<br />
E.coli count<br />
Enterococci count<br />
Salmonella detection & Shigella<br />
S. aureus (coagul<strong>as</strong>e<br />
Positive) count<br />
Standard Method /<br />
Reference Standard<br />
BAM Online 2001<br />
CMMEF 4th Ed. 2001<br />
AOAC 990.12; 991.14; 997.02<br />
BAM Online 2001<br />
CMMEF 4th Ed. 2001<br />
BAM Online 2001<br />
CMMEF 4th Ed. 2001<br />
AOAC 990.12; 991.14; 997.02<br />
BAM Online 2001<br />
CMMEF 4th Ed. 2001<br />
AOAC 990.12; 991.14; 997.02<br />
BAM Online 2001
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