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

Products /
Class of Test
6. Frozen bakery products (readyto-eat)
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 dough
10. Baked goods (microbiologically
sensitive types e.g. containing
eggs or dairy products)
AC. Fruits, Vegetables and Nuts
- Frozen vegetables and fruits
(pH >4.5)
- Fruit and vegetable products in
hermetically sealed containers
(thermally processed)
- Dried vegetables
- Coconut (desiccated)
- Yeast
- Peanut butter and other nut
butters
1. consumed without heating or
other treatment to destroy
microbes
2. used as ingredient in high
moisture food
- Sun dried fruits
- Spices
Specific tests or
Measurements
- Cocoa Powder
AD. Fish and Shellfish Products
1. Fresh frozen fish and cold-
Aerobic plate count
smoked
Yeast and mold count
2. Pre-cooked breaded fish Coliform count
3. Frozen raw crustaceans E. coli count
4. Frozen cooked crustaceans S. aureus count
5. Cooked, chilled and frozen Pseudomonas aeruginosa
crabmeat
Salmonella detection
6. Fresh and frozen bivalve
molluscs
Commercial Sterility
7. Fish and shellfish products in
hermetically sealed containers
(thermally processed)
AG. Beverages
1. Alcoholic beverages
2. Non Alcoholic beverages
.1 Carbonated
.2 Non Carbonated
3. Powder Drinks (coffee, chocolate
drinks, etc.)
4. Juices
5. Energy drinks
1.10 Microbiological test on packaging materials
.01 Packaging materials Microbial count (Swab test)
1.11 Microbiological tests of non-food/non-pharmaceutical products
(.01, .03) Aerobic Plate Count
Efficacy of anti-microbial
agents
364 of 391
Standard Method /
Reference Standard
BAM, on-line
CMMEF 4 th ed., 2001
CMMEF 4 th ed., 2001
AATCC Technical Manual;
AOAC, 18th ed., 2005;
ASTM;
USP 30, 2007