Food

Chemistry

NAMEMETHOD
AshAOAC 930.30
Calcium6010B
CaloriesBy calculation
CarbohydratesBy calculation
Fat by Ether ExtractionAOAC 989.05
Fat in Seafood by Ether ExtractionAOAC 948.15
Fatty Acid ProfilesAOCS Ce 1-62
Free Fatty AcidsAOCS Ca 5a-40
Magnesium6010B
Metals6010B
Moisture % in FoodAOAC 934.01
Moisture % in food, Wet BasisAOAC 934.01
Moisture in Dry MilkAOAC 927.05
Moisture in NutsAOAC 925.40
Moisture in OilAOAC 926.12
Peroxide ValueAOCS Cd 8-53
Pesticides8151A
Potassium6010B
ProteinAOAC 930.29
Proximates (Fat, Ash, Moisture, Carbs, Protein)AOAC
Sodium6010B

Microbiological

NAMEMETHOD
Aerobic Plate CountAOAC 966.23 , AOAC 990.12
Anaerobic Plate CountCMMEF 6.7
Clostridium Botulinum (presumptive)AOAC 977.26
Clostridium perfringens (presumptive)AOAC 976.30
Coliform/E. Coli CountAOAC 991.14
E. Coli O157AOAC 996.10
Enterobacteriacaea CountCMMEF 8.6
Enterococcus CountCMMEF 9.51
GlutenAOAC 061201
Lactic Acid Bacteria CountCMMEF 19.5
ListeriaAOAC 995.22 , AOAC 996.12 , AOAC 2002.09
Salmonella (Detect)AOAC 992.11 , AOAC 999.08 , AOAC 998.09
ShigellaFDA-BAM 6
Staphylococcus AureusAOAC 2003.07
Staphylococcus EnterotoxinsAOAC 993.06
Sterility VerificationUSP 28
Total/Fecal Coliform, E. ColiUSP 28
Yeast & Mold CountAOAC 997.02