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

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184. Standards and Testing Division – Microbiology Laboratory<br />

Industrial Technology Development Institute - DOST<br />

Address : Gen. Santos Ave., Bicutan, Taguig City, Metro Manila<br />

Telephone No. : (632) 837-2071 loc 2197/2189<br />

Fax No. : (632) 837-0032<br />

E-mail : aguinaldo_marlon@yahoo.com<br />

Authorized Representative : Mr. Marlon SA. Aguinaldo<br />

Head, Microbiology Laboratory<br />

Accreditation No. Field <strong>of</strong> Testing<br />

LA-2005-081B Microbiological Testing<br />

Validity: 23 <strong>Dec</strong>ember 2013<br />

Products /<br />

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

Specific tests or<br />

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

1.02 Tests on veterinary, pharmaceutical and biological products<br />

.05 Microbiological Tests<br />

(.01, .02)<br />

Microbial Counts<br />

Preservative efficacy<br />

363 <strong>of</strong> 391<br />

Standard Method /<br />

Reference Standard<br />

AOAC, 18th ed., 2005;<br />

ASTM;<br />

USP 30, 2007<br />

1.03 Efficacy tests on biocides<br />

(.01, .02) Fungicides ASTM;<br />

Biological Products Disinfectant Bactericides AOAC 18 th ed., 2005<br />

AATCC Technical Manual<br />

1.04 Tests on cosmetics, perfumes and essential oils<br />

(.01, .02) Microbial counts<br />

Preservative efficacy<br />

BAM, on-line<br />

USP 30, 2007<br />

1.05 Microbiological tests on foods and beverages<br />

(.01, .03, .04, .05, .06, .11, .17) Aerobic plate count BAM, on-line;<br />

AA. Meat and Poultry Products Ye<strong>as</strong>t and mold count CMMEF 4 th ed., 2001<br />

1. Dried animal products (blood,<br />

Coliform count<br />

pl<strong>as</strong>ma, gelatin)<br />

E. coli count<br />

2. Meat p<strong>as</strong>te and pate, heat<br />

S. aureus count<br />

treated<br />

Salmonella detection<br />

3. Cold cuts, frozen and chilled Pseudomon<strong>as</strong> aeruginosa<br />

(hotdogs, corned beef, luncheon<br />

meat)<br />

Commercial Sterility<br />

4. Packaged cooked cure/salted<br />

meat (ham, bacon)<br />

5. Fermented, comminuted meat,<br />

not cooked (dry and semi-dry<br />

fermented sausages)<br />

6. Cooked poultry meat, frozen, to<br />

be reheated before eating (e.g.<br />

prepared frozen meals)<br />

7. Cooked poultry meat, frozen,<br />

ready-to-eat (e.g. turkey rolls)<br />

8. Cured/smoked poultry meat<br />

9. Dehydrated poultry products<br />

10. Fresh/frozen raw chicken during<br />

processing<br />

11. Meat products in hermetically<br />

sealed containers (thermally<br />

processed)<br />

12. P<strong>as</strong>teurized egg products<br />

(liquid, frozen or dried)<br />

AB. Cereal and Cereal/Legume-B<strong>as</strong>ed<br />

Products<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

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