SGS AGRI FOOD LABORATORY TESTING CAPABILITIES based on AOCS Cd 8b-90 Peroxide Value # WI-AN-073...
Transcript of SGS AGRI FOOD LABORATORY TESTING CAPABILITIES based on AOCS Cd 8b-90 Peroxide Value # WI-AN-073...
AGRI FOOD LABORATORY CAPABILITIES LIST 2017
SGS AGRI FOOD LABORATORY
TESTING CAPABILITIES
WWW.SGS.COM
AGRI FOOD LABORATORY CAPABILITIES LIST 2017
FOODSTUFFS - NUTRITIONAL ANALYSISWI-AN-001 based on AOAC 2001.11 Protein (Kjeltec)
WI-AN-005 based on AOAC Various Fat
WI-AN-006 based on AOAC 985.29 Total Dietary Fibre
WI-AN-014 based on AOAC various Moisture / Total Solids
WI-AN-013 based on AOAC various Ash
WI-AN-062 (Calculation)
WI-AN-007 based on AOAC 982.14 (HPLC)
WI-AN-008 based on AOAC 996.11 (Enzymatic)
Glycaemic Carbohydrates
Sugars
Starch
WI-AN-063 (Calculation) Energy Value
WI-AN-011 based on AOCS Ce 2-66 Saturated, Unsaturated, Trans fats
WI-AN-004 based on Agilent Application Notes (ICP-MS) Sodium (Na)
WI-AN-003 based on AOAC 937.09 (Volhard Method) Salt (NaCl ex Cl)
WI-AN-024 based on AOAC 994.10 Cholesterol
# WI-AN-099 based on AOAC 999.03 Inulin
WI-AN-027 pH
# WI-AN-020 based on JAOAC Volume 88, No 1, January 2005
Hydroxymethyl furfural (HMF)
# WI-AN-098 (HPLC) Maltodextrin
# AOAC 991.22 Non Protein Nitrogen
CANNED PRODUCTSWI-AN-027 pH
# WI-AN-031 based on AOAC 932.14C Brix
WI-AN-038 Titratable Acidity
# Organoleptic Visual Inspection
# WI-AN-092 Drained and Net Weight
# Codex Minimum Drained Weight
# Calculated Product: Brine Ratio
RAW / FRESH / FROZEN FISHWI-AN-009 based on AOAC 977.13 Histamine
# WI-AN-076 based on AOAC 931.08 (Chromotropic Acid Method)
Formaldehyde
# WI-AN-010 based on AOAC 920.03 Total Volatile Basic Nitrogen – Hot Method
# WI-AN-028 based on GAFTA 8:0 Total Volatile Basic Nitrogen – Cold Method
WI-AN-002 based on AOCS Ca 5a-40 Free Fatty Acid on extracted Fat/Oil
NUTSWI-AN-002 based on AOCS Ca 5a-40 Free Fatty Acid on extracted fat / oil
WI-AN-023 based on AOCS Cd 8b-90 Peroxide Value on extracted fat /oil
WI-AN-017 (Vicam) Aflatoxin (Total, B1, B2, G1, G2)
AGRI FOOD LABORATORY CAPABILITIES LIST 2017
DISTILLED LIQUORS AND LIQUERS# AOAC 942.06 Alcohol (Distillation / Pycnometer)
# WI-AN-052 (HPLC/RI) Ethanol
# WI-AN-052 (HPLC/RI) Methanol
WI-AN-014 Total Solids
# AOAC 920.47 Extract
WI-AN-038 Titratable Acidity
# AOAC 945.08 (B) Acid: Fixed
# AOAC 945.08 (C) Acid: Volatile (calculated ex Titratable & Fixed)
WI-AN-007 based on AOAC 982.14 (HPLC) Sucrose
WI-AN-013 Ash
# AOAC 982.09 Colour (distilled liquor)
# AOAC 945.06 Specific Gravity / Density (Pycnometer)
WINES# AOAC 920.57 Alcohol (Distillation / Pycnometer)
# WI-AN-052 (HPLC/RI) Ethanol
# WI-AN-052 (HPLC/RI) Methanol
# AOAC 920.62 Extract / Total Solids
WI-AN-038 Titratable Acidity
# WI-AN-053 Acid: Total Volatile
# WI-AN-015 based on AOAC 955.24 Acid: Fixed (calculated ex titratable & volatile acid)
# Calculated from Sugar Profile Reducing sugar
WI-AN-007 based on AOAC 982.14 (HPLC) Sucrose
# AOAC 920.63 Sugar-Free Extract (Calculated)
WI-AN-013 based on AOAC 920.67 Ash
# AOAC 985.10 Carbohydrates (Calculated)
# AOAC 979.07 Energy (Calculated)
WI-AN-061 (Vicam) Ochratoxin A
WI-AN-027 pH
# AOAC 920.56 Specific Gravity / Density
# Ripper MethodSulphur dioxide: Total
Sulphur dioxide: Free
SOYA BEANS / MEALS / CAKEWI-AN-001 based on AOAC 2001.11 Protein (Kjeltec)
WI-AN-029 based on AOAC 2003.06 Crude Fat (Soxtec)
WI-AN-014 based on AOAC various Moisture
WI-AN-013 based on AOAC various Ash
# WI-AN-016 based on AOAC 978.10 Crude Fibre
# AOCS Ba 9-58 Urease Activity
AGRI FOOD LABORATORY CAPABILITIES LIST 2017
FISHMEALWI-AN-001 based on AOAC 2001.11 Protein (Kjeltec)
WI-AN-029 based on AOAC 2003.06 Fat (Soxtec)
WI-AN-014 based on GAFTA 2.1 Moisture
WI-AN-013 based on AOAC 942.05 Ash
WI-AN-003 based on AOAC 937.09 (Volhard Method) Salt (NaCl ex Cl)
# WI-AN-025 based on IAFMM Sand
# Calculation Salt & Sand
# WI-AN-010 based on AOAC 920.03 Total Volatile Basic Nitrogen (TVBN) - Hot Method
# WI-AN-028 based on GAFTA 8:0 Total Volatile Basic Nitrogen (TVBN) - Cold Method
WI-AN-002 based on AOCS Ca 5a-40 Free Fatty Acid on Extracted Fat / Oil
WI-AN-023 based on AOCS Cd 8b-90 Peroxide Value on Extracted Fat / Oil
WI-AN-009 based on AOAC 977.13 Histamine
# WI-AN-018 based on AOAC 996.13 Ethoxyquin
# AOAC 970.09 Mammal Bones
# WI-AN-076 based on AOAC 931.08 (Chromotropic Acid Method)
Formaldehyde
# WI-AN-077 based on AOAC 973.31 Nitrites
# WI-AN-094 Nitrates
# WI-AN-032 based on AOAC 971.06 Pepsin Digestibility
FEEDS - NUTRITIONAL ANALYSISWI-AN-001 based on AOAC 2001.11 Protein (Kjeltec)
WI-AN-029 based on AOAC 2003.06 Crude Fat (Soxtec)
# ISO 659 2009 Crude Fat (Soxtec, extended extraction on oilseeds)
WI-AN-014 based on AOAC various Moisture
WI-AN-013 based on AOAC various Ash
# WI-AN-016 based on AOAC 978.10 Crude Fibre
# Calculation by difference Carbohydrates
# Calculation Energy Value
WI-AN-003 based on AOAC 937.09 (Volhard Method) Salt (NaCl ex Cl)
WI-AN-027 pH
AGRI FOOD LABORATORY CAPABILITIES LIST 2017
JUICES / BEVERAGES# WI-AN-031 based on AOAC 932.14C Brix
WI-AN-001 based on AOAC 2001.11 Protein (Kjeltec)
# Pearson’s Solvent Extraction Fat
WI-AN-006 based on AOAC 985.29 Dietary Fibre (Enzymatic)
# AOAC 993.21 Dietary Fibre (Non – Enzymatic)
WI-AN-013 based on AOAC various Ash
WI-AN-038 Titratable Acidity
# AOAC 983.17 (calc ex brix and acid) Soluble solids
WI-AN-062 (Calculation)
WI-AN-007 based on AOAC 982.14 (HPLC)
WI-AN-008 based on AOAC 996.11 (Enzymatic)
Glycaemic Carbohydrates
Sugars
Starch
WI-AN-007 based on AOAC 982.14 (HPLC) Sorbitol only
# WI-AN-066 based on AOAC 925.38 Starch (qualitative)
WI-AN-064 (Calculation) Energy Value
WI-AN-004 based on Agilent Application Notes (ICP-MS) Sodium (Na)
WI-AN-012 based on AOAC 2002.02 & AOAC 995.10 Patulin (clear juices, concentrates)
WI-AN-012 based on AOAC 2002.02 & AOAC 995.10 Patulin (cloudy juices, purees, fruit)
# WI-AN-020 based on JAOAC Volume 88, No 1, January 2005 Hydroxymethyl furfural (HMF)
# WI-AN-060 (Titrimetric) Formol Number
# WI-AN-107 based on AOAC 999.05 Hespiridin
# WI-AN-108 based on AOAC 999.05 Neo Hespiridin
# WI-AN-059 based on AOAC 999.05 Naringin
# WI-AN-036 (HPLC) Acid profile (Malic, Tartaric, Citric)
# WI-AN-053 (Based on IFU no.5) Volatile Acidity
WI-AN-027 pH
# WI-AN-037 Caffeine
# AOAC 942.33 (ex Brix) Density
# Pycnometer Density
# Spectrophotometer Colour
# Spectrophotometer Clarity
AGRI FOOD LABORATORY CAPABILITIES LIST 2017
HONEY# WI-AN-031 based on AOAC 932.14C Brix
# Calculated (ex Brix) Moisture
WI-AN-013 based on AOAC various Ash
WI-AN-007 based on AOAC 982.14 (HPLC) Full Sugars Profile
# WI-AN-007 based on AOAC 982.14 (HPLC) Fructose : Glucose ratio only
# WI-AN-020 based on JAOAC Volume 88, No 1, January 2005 Hydroxymethyl furfural (HMF)
# AOAC 962.19 Acidity (Free, Lactone and Total)
# WI-AN-057 Lund Test
# EAS 36:2010 Fieche Test
MARGARINE / BUTTERWI-AN-001 based on AOAC 2001.11 Protein (Kjeltec)
# AOAC 938.06 Fat
WI-AN-006 based on AOAC 985.29 Total Dietary Fibre
# WI-AN-014 based on AOAC 920.116 Moisture / Total Solids
# WI-AN-013 based on AOAC various Ash
WI-AN-062 (Calculation)
WI-AN-007 based on AOAC 982.14 (HPLC)
WI-AN-008 based on AOAC 996.11 (Enzymatic)
Glycaemic Carbohydrates
Sugars
Starch
WI-AN-063 (Calculation) Energy Value
WI-AN-011 based on AOCS Ce 2-66 Saturated, Unsaturated, Trans fats
WI-AN-004 based on Agilent Application Notes (ICP-MS) Sodium (Na)
# AOAC 960.29 Salt (NaCl)
WI-AN-024 based on AOAC 994.10 Cholesterol
MYCOTOXINSWI-AN-017 (Vicam) Aflatoxin (Total, B1, B2, G1, G2)
# WI-AN-067 (Vicam) Aflatoxin M1
WI-AN-061 (Vicam) Ochratoxin A
# WI-AN-070 (Vicam) Deoxynivalenol (DON)
# WI-AN-071 (Vicam) Zearalenone (ZON)
# WI-AN-072 (Vicam) Fumonisin (FUM)
# WI-AN-119 (Vicam) T2/HT2
WI-AN-012 based on AOAC 2002.02 & AOAC 995.10 Patulin (clear juices, concentrates)
WI-AN-012 based on AOAC 2002.02 & AOAC 995.10 Patulin (cloudy juices, purees, fruit)
AGRI FOOD LABORATORY CAPABILITIES LIST 2017
METALS AND MINERALS# WI-AN-022 (ICP-MS) Aluminum (Al)
WI-AN-022 (ICP-MS) Antimony (Sb)
WI-AN-030 based on AOAC 2013.06 (ICP-MS) Arsenic (As)
# WI-AN-022 (ICP-MS) Barium (Ba)
# WI-AN-022 (ICP-MS) Beryllium (Be)
# WI-AN-022 (ICP-MS) Boron (B)
WI-AN-030 based on AOAC 2013.06 (ICP-MS) Cadmium (Cd)
WI-AN-022 (ICP-MS) Calcium (Ca)
WI-AN-030 based on AOAC 2013.06 (ICP-MS) Chromium (Cr)
# WI-AN-022 (ICP-MS) Cobalt (Co)
WI-AN-022 (ICP-MS) Copper (Cu)
# WI-AN-087 Fluorine (F)
# WI-AN-078 (ICP-MS) Iodine (I)
WI-AN-022 (ICP-MS) Iron (Fe)
WI-AN-030 based on AOAC 2013.06 (ICP-MS) Lead (Pb)
# WI-AN-022 (ICP-MS) Lithium
WI-AN-022 (ICP-MS) Magnesium (Mg)
WI-AN-022 (ICP-MS) Manganese (Mn)
WI-AN-030 based on AOAC 2013.06 (ICP-MS) Mercury (Hg)
# WI-AN-022 (ICP-MS) Molybdenum (Mo)
# WI-AN-022 (ICP-MS) Nickel (Ni)
WI-AN-022 (ICP-MS) Phosphorus (P)
WI-AN-022 (ICP-MS) Potassium (K)
WI-AN-004 based on Agilent Application Notes (ICP-MS) Sodium (Na)
# WI-AN-022 (ICP-MS) Selenium (Se)
# WI-AN-022 (ICP-MS) Silver (Ag)
# WI-AN-022 (ICP-MS) Thallium (Tl)
WI-AN-022 (ICP-MS) Tin (Sn)
# WI-AN-022 (ICP-MS) Uranium (U)
# WI-AN-022 (ICP-MS) Vanadium (V)
WI-AN-022 (ICP-MS) Zinc (Zn)
AGRI FOOD LABORATORY CAPABILITIES LIST 2017
VEGETABLE OILS & MARINE OILSWI-AN-001 based on AOAC 2001.11 Protein (Kjeltec)
WI-AN-006 based on AOAC 985.29 Total Dietary Fibre
WI-AN-062 (Calculation)
WI-AN-007 based on AOAC 982.14 (HPLC)
WI-AN-008 based on AOAC 996.11 (Enzymatic)
Glycaemic Carbohydrates
Sugars
Starch
# AOCS Ca 6b - 53 Unsaponifiable Matter
# ISO 663:2007(E) Insoluble Impurities
# AOCS Ca 2a - 45 Moisture (Distillation)
# Karl Fischer Moisture (Karl Fischer)
# AOCS Ca 11 - 55 Ash
# By difference Fat
WI-AN-004 based on Agilent Application Notes (ICP-MS) Sodium (Na)
WI-AN-011 (based on AOCS Ce 2-66)Fatty Acid Methyl Ester Profile (saturated, unsaturated, omega 3 & 6 fatty acids)
WI-AN-024 (based on AOAC 994.10) Cholesterol
# AOAC 985.19 Density
WI-AN-002 based on AOCS Ca 5a-40 Free Fatty Acid / Acid Value
WI-AN-023 based on AOCS Cd 8b-90 Peroxide Value
# WI-AN-073 based on AOCS Cd 1d-92 Iodine Value
# WI-AN-074 based on AOCS Cd 18-90 Anisidine Value
# AOCS Cd 3 - 25 Saponification Value
# AOCS Cc13e - 92 & AOCS Cc 13b - 45 Colour
# AOAC 982.27 Polar Components
# AOAC 945.102 Mineral Oil
# AOCS Cc 17-95 Soap
# Refractometer Refractive index
# AOCS Cc 3-25 Slip Melting Point
# WI-AN-118 Stearin
# Organoleptic Appearance / Colour / Taste / Odour
# WI-AN-018 based on AOAC 996.13 Ethoxyquin
# WI-AN-093 (HPLC) tert-butylhydroquinone (TBHQ)
# WI-AN-068 based on AOAC 983.15 (HPLC) 3-tert-butyl-4-hydroxyanisole (BHA)
# WI-AN-068 based on AOAC 983.15 (HPLC) 3,5-di-tert-butyl-4-hydroxytoluene (BHT)
# AOCS Cc 6-25 Cloud Point
# AOCS Ca 3d-02 Sediment
# AOCS Cc 13d-55 / AOCS Cc 13i-96 Chlorophyll pigments
# ICP-MS (Calculated) Phosphatides (Total, Hydratable & Non-hydratable)
# Spectrophotometric Absorbance (E1%) @ 232 nm
# Spectrophotometric Absorbance (E1%) @ 270 nm
# Spectrophotometric Delta K (E1%) @ 270 nm
AGRI FOOD LABORATORY CAPABILITIES LIST 2017
PRESERVATIVES, ANTI-OXIDANTS & ADDITIVESWI-AN-039 based on AOAC 990.28 Sulphur Dioxide (SO2) (Optimized Monier-Williams Method)
# WI-AN-021 based on AOAC 971.15 Sorbic Acid
# WI-AN-021 based on AOAC 971.15 Benzoic Acid
# WI-AN-058 (HPLC) Natamycin / Pimaricin
# WI-AN-037 Caffeine
# WI-AN-077 based on AOAC 973.31 Nitrites
# WI-AN-094 (Spectrometry) Nitrates
# WI-AN-018 based on AOAC 996.13 Ethoxyquin
# WI-AN-093 (HPLC) tert-butylhydroquinone (TBHQ)
# WI-AN-068 based on AOAC 983.15 (HPLC) 3-tert-butyl-4-hydroxyanisole (BHA)
# WI-AN-068 based on AOAC 983.15 (HPLC) 3,5-di-tert-butyl-4-hydroxytoluene (BHT)
# Titration Sodium Benzoate Assay
NON-FOOD PRODUCTS# EDTA Titration Calcium
# Titrimetric Copper
# Titrimetric Iodine
# EDTA Titration Magnesium
# Titrimetric Metabisulphite
# Spectroquant Molybdenum
# Gravimetric Phosphorous
# Titrimetric Potassium Carbonate
# Titrimetric Zinc
SALT# Sieving Particle size
# Organoleptic Smell, colour
# Organoleptic 10g in 100mL water
# ISO 2481 Sodium Chloride ex Chloride
# ISO 2483:1973 Moisture @ 110oC
# ISO 2479 Water Insoluble Matter
# ISO 2479 Acid Insoluble Matter
# ISO 3196 Alkalinity (as Na2CO3)
# ISO 2480 Sulphates (SO4)
# ECSS/CN 182-1979 & ESPA/CN-E-113-1998 Total Bromine (Br)
# WI-AN-087 Fluorine (F)
# WI-AN-110 (Spectroquant) Ammonia (NH3)
# ESPA/CN 109/84 Iodine (I2)
AGRI FOOD LABORATORY CAPABILITIES LIST 2017
SPICES# WI-AN-019 based on AOAC 995.03 Capsaicine
# AOAC 971.26 Asta Colour
# AOAC 987.07 Piperine
# AOAC 986.21 Moisture (distillation)
# HPLC Method Curcumin
# Gravimetric Sulphated Ash
# AOAC 941.12 (A) Ash
# AOAC 941.12 (B) Acid Insoluble Ash
WI-AN-027 pH
WI-AN-017 (Vicam) Aflatoxin (Total, B1, B2, G1, G2)
WI-AN-061 (Vicam) Ochratoxin A
# WI-AN-070 (Vicam) Deoxynivalenol (DON)
# WI-AN-071 (Vicam) Zearalenone (ZON)
# WI-AN-072 (Vicam) Fumonisin (FUM)
# WI-AN-119 (Vicam) T2/HT2
SUGAR# ICUMSA GS 2/3-1 Polarization
# ICUMSA GS 2/3-9 ICUMSA colour
# ICUMSA GS 2/3/9-5 Reducing sugar
# ICUMSA GS 2/1/3/9-15 Moisture
# ICUMSA GS 2/3/9-19 Water Insoluble Matter
# ICUMSA GS 2/3/9-17 Conductivity ash
# ICUMSA GS 2/1/7/9-33 Sulphur Dioxide (SO2)
# ICUMSA GS 2/3-18 Turbidity
# ICUMSA GS 2/3-40 Floc Test
SUGAR ALCOHOLS# WI-AN-096 (HPLC) Inositol
# WI-AN-096 (HPLC) Maltitol
# WI-AN-096 (HPLC) Mannitol
WI-AN-007 based on AOAC 982.14 (HPLC) Sorbitol
# WI-AN-096 (HPLC) Xylitol
# WI-AN-096 (HPLC) Erythritol
# WI-AN-069 (HPLC) Glycerol
AGRI FOOD LABORATORY CAPABILITIES LIST 2017
WATERWI-AN-027 pH
# Pearson’s Solvent Extraction Fats, Oils & Greases
# WI-AN-091 Alkalinity as CaCO3
# Spectroquant Ammonia (as N)
# Spectroquant Biological Oxygen Demand (BOD)
# WI-AN-090 (Mohr Method) Chlorides
# Spectroquant Chemical Oxygen Demand (COD)
# Spectroquant Chemical Oxygen Demand (COD) - Unfiltered
# Spectroquant ((Platinum-Cobalt Standard Method) Colour Hazen
# WI-AN-089 Electrical Conductivity
# Spectroquant Cyanide (CN¯)
# APHA 2540 C Total dissolved solids
# Spectroquant Fluoride (F¯)
# Spectroquant Free Chlorine (Cl¯)
# Kjeldahl / Spectroquant Kjeldahl Nitrogen
# Spectroquant Nitrates (as N)
# Spectroquant Nitrites (as N)
# SpectroquantTotal Nitrogen (calculated as the sum of Ammonia, Nitrates & Nitrites)
# Spectroquant Ortho-phosphate (as P)
# APHA 2540 B Total solids
# Spectroquant Sulphates (SO4)
# Gravimetric Sulphates (SO4)
# APHA 2540 D Total Suspended Solids
# Spectroquant Turbidity
VITAMINS AND VITAMIN LIKE SUBSTANCESWI-AN-034 Vitamin A (RE)
# WI-AN-097 (HPLC) Vitamin C (ascorbic acid)
WI-AN-035 Vitamin E (α-tocopherol)
# HPLC method Vitamin B1 (Added)
# HPLC method Vitamin B2 (Added)
# HPLC method Vitamin B6 (Added)
# WI-AN-088 (HPLC) Beta-carotene
# AOAC 999.12 Total Taurine
# AOAC 997.05 Free Taurine
# WI-AN-101 based on AOAC 999.14 Choline
# WI-AN-109 (HPLC) Lycopene
AGRI FOOD LABORATORY CAPABILITIES LIST 2017
MICRO ANALYSISWATER
WI-AN-047 based on ISO 5221:2007 Total Bacterial Count
WI-AN-047 based on Colilert Method Total Coliforms
WI-AN-047 based on Colilert Method Feacal Coliforms
WI-AN-047 based on Colilert Method E.coli
# NHS W12 Legionella spp
FOOD AND FEEDWI-AN-046 based on ISO 4833:2003 Total Plate Count
# WI-AN-046 based on ISO 4833:2003 Total Anaerobic Count
WI-AN-084 based on ISO 21527:2008 Yeast and moulds
WI-AN-043 based on ISO 4832:2006 Coliforms
# WI-AN-043 based on ISO 4832:2006 Faecal Coliforms
WI-AN-044 based on ISO 21528:2004 Enterobacteriaceae
WI-AN-041 based on ISO 16649:2001 E.coli
WI-AN-042 based on ISO 7937:2004 Clostridium perfringens
WI-AN-045 based on ISO 6888:1999 Staphylococcus aureus
WI-AN-040 based on ISO 6579:2002 Salmonella spp
WI-AN-080 (Precis Method) Salmonella spp
WI-AN-049 based on ISO 21567:2004 Shigella spp
WI-AN-079 (Precis Method) Listeria spp
WI-AN-079 (Precis Method) Listeria monocytogenes
# ISO 15214:1998 Lactic Acid Bacteria
WI-AN-083 based on IFU Method 12 Total Alicyclobacillus
WI-AN-081 based on ISO 7932:2004 Bacillus cereus
# ISO 15214:1998 Lactobacillus
# ISO 6196:2006 Vibrio spp
# Oxoid Method Pseudomonas spp
# Oxoid Method Pseudomonas aeruginosa
# Oxoid Method Sulphate Reducing Bacteria
# ISO 4833:2003 Thermophilic Organisms
# Gram Identification Gram Stain
# ISO 21527:2008 Heat Resistant Mould
# ISO 21527:2008 Osmophilic Yeast
# ISO 21527:2008 Xerophilic Mould
# ISO 4833:2003 Aerobic spore formers
# ISO 4833:2003 Anaerobic spore formers
# ISO 4833:2003 Aerobic thermophilic spore formers
# ISO 4833:2003 Anaerobic thermophilic spore formers
AGRI FOOD LABORATORY CAPABILITIES LIST 2017
MICRO ANALYSISSWABS: HANDS, ENVIRONMENTAL & EQUIPMENT
WI-AN-046 based on ISO 4833:2003 Total Bacterial Count
WI-AN-043 based on ISO 4832:2006 Coliforms
WI-AN-079 (Precis Method) Listeria spp
WI-AN-079 (Precis Method) Listeria monocytogenes
WI-AN-041 based on ISO 16649:2001 E.coli
WI-AN-045 based on ISO 6888:1999 Staphylococcus aureus
WI-AN-084 based on ISO 21527:2008 Yeast and moulds
WI-AN-040 based on ISO 6579:2002 Salmonella spp
# WI-AN-044 based on ISO 21528:2004 Enterobacteriaceae
AIR PLATES# WI-AN-084 based on ISO 21527:200 Yeast and moulds
# WI-AN-046 based on ISO 4833:2003 Total Plate Count
CONFIRMATION (IF NEEDED)# NHS W12 Legionella spp
WI-AN-041 based on ISO 16649:2001 E.coli
WI-AN-040 based on ISO 6579:2002 Salmonella spp
WI-AN-080 (Precis Method) Salmonella spp
WI-AN-049 based on ISO 21567:2004 Shigella spp
WI-AN-045 based on ISO 6888:1999 Staphylococcus aureus
WI-AN-042 based on ISO 7937:2004 Clostridium perfringens
WI-AN-083 based on IFU Method 12 Total Alicyclobacillus
WI-AN-081 based on ISO 7932:2004 Bacillus cereus
WI-AN-079 (Precis Method) Listeria monocytogenes
# ISO 6196:2006 Vibrio cholera
# ISO 6196:2006 Vibrio parahaemolyticus
VINEGARS# AOAC 930.35 C Solids
# AOAC 930.35 D Ash
WI-AN-038 Titratable Acidity
# AOAC 930.35 K Non Volatile Acids
# AOAC 930.35 L (calculation from total and non volatile acids)
Volatile acids
WI-AN-007 based on AOAC 982.14 (HPLC) Sugar profile
SANAS ACCREDITED TEST METHOD # Analysis not currently included in scope of accreditation.
CONTACT INFORMATION
Chricilia Jordaan or Tamzyn Isaacs Tel: 021 506 [email protected]
WWW.SGS.COM
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