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

43. Department of Science and Technology Region VI
Regional Standards and Testing Laboratory
Address : DOST Regional Office No. VI, Magsaysay Village,
La Paz, Iloilo City
Telephone No. : (033) 320-0093
Fax No. : (033) 320-0908
E-mail : dost6_lab@yahoo.com
Authorized Representative : Ms. Evelyn T. Taberna
RCTC Supervisor/ Quality Manager
Accreditation No. Field of Testing
LA-2007-111B Microbiological Testing
Validity: 17 July 2015
Products /
Class of Test
Page 71 of 391
Specific tests or
Measurements
Standard Method /
Reference Standard
1.05 Microbiological tests on foods and beverages
(.01, .03, .04, .05) Aerobic Plate Count Pour Plate Method/
AA. Meat and Poultry Products
1. Dried animal products (blood,
USFDA BAM On-line 2001
plasma, gelatin)
Yeast and mold count Pour Plate Method/
2. Meat paste and pate, heat treated
3. Cold cuts, frozen and chilled
BAM On-line 2001
(hotdogs, corned beef, luncheon
Coliform count Multiple Tube Fermentation
meat)
Technique/
4. Packaged cooked cure/salted meat
(ham, bacon)
USFDA BAM On-line 2001
5. Fermented, comminuted meat, not
E. coli count Multiple Tube Fermentation
cooked (dry and semi-dry
Technique/
fermented sausages)
6. Cooked poultry meat, frozen, to be
reheated before eating (e.g.
prepared frozen meals)
7. Cooked poultry meat, frozen, readyto-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)
AD. Fish and Shellfish Products
1. Fresh frozen fish and cold-smoked
2. Pre-cooked breaded fish
3. Frozen raw crustaceans
4. Frozen cooked crustaceans
5. Cooked, chilled and frozen
crabmeat
6. Fresh and frozen bivalve mollusks
7. Fish and shellfish products in
hermetically sealed containers
(thermally processed)
USFDA BAM On-line 2001
AF. Milk and Dairy Products
1. All cheese made from pasteurized
milk
- cottage cheese
- soft and semi-soft cheese
(moisture 39%, pH>5)
2. All raw milk cheese
- raw milk unripened cheese with
moisture > 50%, pH . 5.0
3. Processed cheese spread