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

Products /
Class of Test
Page 80 of 391
Specific tests or
Measurements
Standard Method /
Reference Standard
AC. Fruits, Vegetables and Nuts
1. Frozen vegetables and fruits (pH
>4.5)
2. Fruit and vegetable products in
hermetically sealed containers
(thermally processed)
3. Dried vegetables
4. Coconut (desiccated)
5. Yeast
6. Peanut butter and other nut butters
- consumed without heating or
other treatment to destroy
microbes
- used as ingredient in high
moisture food
7. Sun dried fruits
8. Spices
9. Cocoa Powder
AD. Fish and Shellfish Products
8. Fresh frozen fish and cold-smoked
9. Pre-cooked breaded fish
10. Frozen raw crustaceans
11. Frozen cooked crustaceans Aerobic Plate Count BAM online 2005
12. Cooked, chilled and frozen
Coliform count
BAM online 2005
crabmeat
13. Fresh and frozen bivalve molluscs
14. Fish and shellfish products in
hermetically sealed containers
(thermally processed)
AE. Food for Infants and Young Children
1. Powdered infant formula with or
without added lactic acid producing
cultures
2. Infant formula (liquid) UHT/sterilized
3. Baby foods in hermetically sealed
containers (thermally processed)
4. Dried and instant products requiring
reconstitution
5. Instant Infant Cereal
6. Dried products requiring
reconstitution and boiling before
consumption
7. Infant formula (liquid) UHT/sterilized
8. Coated or filled, dried shelf-stable
biscuits
AF. Milk and Dairy Products
14. All cheese made from pasteurized
milk
- cottage cheese
- soft and semi-soft cheese
(moisture 39%, pH>5)
15. All raw milk cheese
- raw milk unripened cheese with
moisture > 50%, pH . 5.0
16. Processed cheese spread
17. Ice cream and sherbet plain and
flavored
18. Ice cream with added ingredients
(nuts, fruits, cocoa, etc.)
19. Milk powders (whole, nonfat or filled
milk, buttermilk, whey and whey
protein concentrate)
20. Sweetened condensed milk
21. Liquid milk (evaporated or ready to
drink) and Cream Ultra Heat
Treated/ sterilized
E. coli count
BAM online 2001