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

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

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30. Department <strong>of</strong> Science and Technology – I<br />

Regional Standards and Testing Laboratory<br />

Address : DMMMSU- MLU Campus, San Fernando City<br />

2500, La Union<br />

Telephone No. : (072) 242-4878<br />

Fax No. : (072) 242-4878<br />

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

Authorized Representative : Ms. Anita A. Criste<br />

Quality Manager<br />

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

LA-2007-103B Microbiological Testing<br />

Validity: 11 March 2015<br />

Products /<br />

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

Page 57 <strong>of</strong> 391<br />

Specific tests or<br />

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

1.05 Microbiological tests on foods and beverages<br />

(.01, .03, .04, .05, .06, .17) Aerobic Plate Count<br />

AA. Meat and Poultry Products<br />

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

3. Cold cuts, frozen & chilled<br />

Ye<strong>as</strong>t and Mold Count<br />

(hotdogs, corned beef, luncheon<br />

meat)<br />

4. Packaged cooked cure/salted<br />

meat (ham, bacon)<br />

Coliform Count<br />

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

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

8. Cured/ smoked poultry meat<br />

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

processing<br />

11. Meat products in hermetically<br />

sealed containers<br />

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

Products<br />

1.Cereals/cereal grains<br />

3. Breakf<strong>as</strong>t cereal and snack foods<br />

5. Flour, corn meal, corn grits,<br />

semolina<br />

6. Frozen bakery products (readyto-eat)<br />

7. Frozen bakery products (to be<br />

cooked)<br />

9. Frozen & refrigerated doughs<br />

10. Baked goods (microbiologically<br />

sensitive types)<br />

AC. Fruits, Vegetables and Nuts<br />

2. Fruit & vegetable products in<br />

hermetically sealed containers<br />

(thermally processed)<br />

3. Dried vegetables<br />

4. Coconut (desiccated)<br />

6. Peanut butter and other nut butter<br />

8. Spices<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 />

5. Cooked, chilled and frozen<br />

crabmeat<br />

7. Fish and shellfish products in<br />

hermetically sealed containers<br />

AF. Milk and Dairy Products<br />

2. All raw milk cheese<br />

3. Processed cheese spread<br />

Enumeration <strong>of</strong> E. coli<br />

Salmonella Detection<br />

Staphylococcus aureus<br />

Count<br />

Standard Method /<br />

Reference Standard<br />

Conventional Plate Count /Pour<br />

Plate Method – BAM<br />

Food Dilution Plating<br />

Techniques/Pour Plate Method–<br />

BAM<br />

Multiple Tube Fermentation<br />

Technique/ MPN Method –<br />

BAM<br />

Multiple Tube Fermentation<br />

Technique/ MPN Method –<br />

BAM<br />

Enrichment serology and<br />

Selective Plating Method<br />

- Merck Microbiological Method<br />

Food Dilution Plating<br />

Techniques /Spreading Method<br />

- BAM

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