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 Count997.02