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

61. DOST XII SATELLITE LABORATORY
Address : Barangay Hall Compound, Calumpang, General Santos
City
Telephone No. : (083) 554-7997
Fax No. : (083) 554-7997
E-mail : zphrlaidan@dost.gov.ph
Authorized Representative : Engr. Sammy P. Malawan
Chief Science Research Specialist
Accreditation No. Field of Testing
LA-2009-128A Microbiological Testing
Validity: 11 February 2014
Products /
Class of Test
Page 95 of 391
Specific tests or
Measurements
Standard Method /
Reference Standard
1.05 Microbiological tests on foods and beverages
(.01, .03, .04) Aerobic plate count BAM Online 2001
AA. Meat and Poultry Products Yeast and mold count
25. 4Dried animal products (blood,
Coliform count
plasma, gelatin)
26. Meat paste and pate, heat treated
27. Cold cuts, frozen and chilled
(hotdogs, corned beef, luncheon
meat)
28. Packaged cooked cure/salted
meat (ham, bacon)
29. Fermented, comminuted meat, not
cooked (dry and semi-dry
fermented sausages)
30. Cooked poultry meat, frozen, to be
reheated before eating (e.g.
prepared frozen meals)
31. Cooked poultry meat, frozen,
ready-to-eat (e.g. turkey rolls)
32. Cured/smoked poultry meat
33. Dehydrated poultry products
34. Fresh/frozen raw chicken during
processing
35. Meat products in hermetically
sealed containers (thermally
processed)
36. Pasteurized egg products (liquid,
frozen or dried)
AB. Cereal and Cereal/Legume-Based
Products
11. Cereals/cereal grains
12. Cultured seeds and grains (bean
sprouts, alfalfa, etc.)
13. Breakfast cereals and snack foods
14. Soya flours, concentrates and
isolates
15. Flour, corn meal, corn grits,
semolina
16. Frozen bakery products (ready-toeat)
with low acid or high aw fillings
or toppings
17. Frozen bakery products (to be
cooked) with low-acid or high aw
fillings or toppings (e.g. meat pies,
pizzas)
18. Frozen entrees containing rice or
corn flour as main ingredient
19. Frozen and refrigerated doughs
20. Baked goods (microbiologically
sensitive types e.g. containing
eggs or dairy products)
Aerobic plate count
Yeast and mold count
Coliform count
BAM Online 2001