Types of Samples
- Processed meat
- Raw meat
- Sushi
- Sashimi
- Seafood
- Cooked food
- Sauces
- Pastries
- Vegetables
- Fruits
- Fruit juices
- Eggs
- Food powders
- Tea leaves
- Traditional Chinese Medicine (TCM)
- Bakery products
Microbial Examination
Bacteria Tests
- Total Aerobic Plate Count
- Total Coliform Count
- Fecal Coliform Count
- Escherichia coli
- Salmonella spp.
- Yeast and Mold
- Staphylococcus aureus
- Listeria monocytogenes
- Campylobacter
- Bacillus cereus
- Vibrio parahaemolyticus
- Vibrio cholerae
- Vibrio vulnificus
- Clostridium perfringens
- Clostridium botulinum
- Enterobacteriaceae
- Shigella
- Lactic acid bacteria
- Thermophilic Spore Count
- Mesophilic Spore Count
Test Methods
- Food and Drug Administration’s Bacteriological Analytical Manual (FDA-BAM) procedures
- International Organization for Standardization (ISO) procedures
- Practical Food Microbiology, PHLS Chapter 6.15
Microbial Swab Tests (Equipment Swab and Hand Swab)
Bacteria Tests
- Total Aerobic Plate Count
- Total Coliform Count
- Escherichia coli
- Salmonella spp.
- Staphylococcus aureus
- Listeria monocytogenes
- Yeast and Mold
- Enterobacteriaceae
- Klebsiella
Test Methods
- Compendium of Methods for the Microbiological Examination of Foods (CMMEF) Chapter 3
- ISO 18593:2018
Contact Plate
Bacteria Tests
- Total Aerobic Plate Count
- Yeast and Mold
Test Methods
- Compendium of Methods for the Microbiological Examination of Foods (CMMEF) Chapter 3
- ISO 18593:2018
Air Microbial Tests (Settling Plate)
Bacteria Tests
- Total Aerobic Plate Count
- Yeast and Mold
Test Methods
- Compendium of Methods for the Microbiological Examination of Foods (CMMEF) Chapter 3
Metals/Heavy Metals Tests
Constituents Tested
- Copper (Cu)
- Arsenic (As)
- Cadmium (Cd)
- Lead (Pb)
- Mercury (Hg)
- Iron (Fe)
- Chromium (Cr)
- Antimony (Sb)
- Selenium (Se)
- Tin (Sn)
Test Methods
- Flow Injection Mercury System (FIMS)
- Inductively Coupled Plasma – Optical Emission Spectrometry (ICP-OES)
Nutrition Tests
Nutrients Tested
- Energy
- Carbohydrates
- Sugar
- Protein
- Fat
- Saturated fat
- Unsaturated fat
- Trans fat
- Fatty acids
- Dietary fiber
- Cholesterol
- Sodium
- Potassium
- Calcium
- Iron
Test Methods
- Association of Official Agricultural Chemists (AOAC) procedures
- In-house methods
Other Chemical Test
- pH
- Histamine
- Calcium Propionate
- Preservatives
- Sorbic Acid
- Sodium Nitrate
- Sodium Nitrite
- Sulphur Dioxide
- Benzoic Acid
- Methyl Para-hydroxy benzoate
- Propyl Para-hydroxy benzoate
- Sweeteners
- Acesulfame-K
- Saccharin
- Cyclamates (as cyclamic acid)
- Neotame
- Steviol Glycosides (as steviol)
- Sucralose
- Aspartame
- Per- and Polyfluorinated Substances (PFAS)
- Perfluorooctanoic Acid (PFOA)
- Perfluorooctane Sulfonic Acid (PFOS)
- Perfluorononanoic Acid (PFNA)
- Perfluorohexane Sulfonic Acid (PFHxS)
Test Method
- In-house Method
- Liquid Chromatography with tandem Mass Spectrometry (LC-MS-MS)
- LC-PDA