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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46. Department <strong>of</strong> Science and Technology – Region 7<br />
Regional Standards and Testing Laboratory<br />
Address : Sudlon, Lahug, Cebu City<br />
Telephone No. : (032) 254-7051<br />
Fax No. : (032) 254-7049<br />
E-mail : rbe@cvis.net.ph<br />
Authorized Representative : Engr. Roberto B. Edra<br />
Laboratory Manager<br />
Accreditation No. Field <strong>of</strong> Testing<br />
LA-2005-065B Microbiological Testing<br />
Validity: 07 January 2013<br />
Products /<br />
Cl<strong>as</strong>s <strong>of</strong> Test<br />
Specific tests or<br />
Me<strong>as</strong>urements<br />
Page 75 <strong>of</strong> 391<br />
Standard Method /<br />
Reference Standard<br />
1.05 Microbiological tests on foods and beverages<br />
(.01, .03, .04, .05, .06, .17) Aerobic Plate Count Food, Pour Plate Method/<br />
AA. Meat and Poultry Products BAM On-line, Jan. 2001, Chapter 3<br />
3. Cold cuts, frozen & chilled<br />
(hotdogs, corned beef,<br />
luncheon meat)<br />
4. Packaged cooked<br />
cure/salted meat (ham,<br />
Food, Dry Dehydratable Film<br />
Method/ AOAC, 16 th ed., 1995<br />
Chapter 17, Method 990.12<br />
Ye<strong>as</strong>t and molds count Food, Pour Plate Method/<br />
bacon)<br />
BAM On-line, April 2001,<br />
5. Fermented, comminuted<br />
meat, not cooked (dry and<br />
Chapter 18<br />
semi-dry fermented<br />
Coliform count<br />
Food, Pour Plate Method/<br />
sausages)<br />
BAM On-line, September 2002,<br />
6. Cooked poultry meat,<br />
Chapter 4<br />
frozen, to be reheated<br />
Food, Dry Dehydratable Film<br />
before eating (e.g.<br />
Method/ AOAC, 16<br />
prepared frozen meals)<br />
th ed., 1995<br />
7. Cooked poultry meat,<br />
Chapter 17, Method 991.14<br />
frozen, ready to eat (e.g.<br />
E. coli count<br />
Food, Pour Plate Method/<br />
turkey rolls)<br />
BAM On-line, September 2002,<br />
8. Cured/smoked poultry<br />
Chapter 4<br />
products<br />
10. Fresh/frozen raw chicken<br />
Food, Dry Dehydratable Film<br />
Method/ AOAC, 16<br />
during processing<br />
th ed., 1995<br />
AB. Cereal and Cereal/Legume-<br />
Chapter 17, Method 991.14<br />
B<strong>as</strong>ed Products<br />
S. aureus count<br />
Food, Surface Plating Method/<br />
1. Cereals/cereal grains<br />
3. Breakf<strong>as</strong>t cereal and snack<br />
BAM On-line, April 2003, Chapter 5<br />
foods<br />
Salmonella detection Food, Presence-Absence Method/<br />
5. Flour, corn meal, corn grits,<br />
semolina<br />
6. Frozen bakery products<br />
(ready-to-eat) with low<br />
acid or high aw fillings or<br />
toppings<br />
7. Frozen bakery products (to<br />
be cooked) with low acid<br />
or high aw fillings or<br />
toppings (e.g. meat pies,<br />
pizz<strong>as</strong>)<br />
9. Frozen and refrigerated<br />
doughs<br />
AC. Fruits, Vegetables and Nuts<br />
2. Fruit and vegetable<br />
products in hermetically<br />
sealed containers<br />
(thermally processed)<br />
4. Coconut (desiccated)<br />
AD. Fish and Shellfish Products<br />
1. Fresh frozen fish and coldsmoked<br />
2. Pre-cooked breaded fish<br />
BAM On-line, April 2003, Chapter 5
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