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

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