The Commodity Inspection Services laboratory is certified to perform the following tests and analyses, in accordance with all requirements of NATA ISO/IEC 17025.
MICROBIOLOGY LABORATORY
Stockfoods
Enterobacteriaceae by Spread Plate using AOAC 2003.01
Escherichia Coli / Coliforms by Spread Plate using AOAC 991.14, AOAC 998.08
Plate Count by Spread Plate using AOAC 990.12
Salmonella by Cultural; Qualitative Enrichment using AS 5013.10
Salmonella by ELISA using AFNOR 31/01-06/08
Salmonella by Qualitative Enrichment using ANFOR SOL 37/04-12/18
Yeasts and Moulds by Spread Plate using AOAC 997.02
Cereal Products
Enterobacteriaceae by Spread Plate using AOAC 2003.01
Escherichia Coli / Coliforms by Spread Plate using AOAC 991.14, AOAC 998.08
Plate Count by Spread Plate using AOAC 990.12
Salmonella by ELISA using AFNOR 31/01-06/08
Salmonella by Qualitative Enrichment using ANFOR SOL 37/04-12/18
Salmonella by Qualitative Enrichment using AS 5013.10
Yeasts and Moulds by Spread Plate using AOAC 997.02
Meat Products
Enterobacteriaceae by Spread Plate using AOAC 2003.01
Escherichia Coli / Coliforms by Spread Plate using AOAC 991.14, AOAC 998.08
Plate Count by Spread Plate using AOAC 990.12
Salmonella by ELISA using AFNOR 31/01-06/08
Salmonella by Qualitative Enrichment using AOAC RI 120802
Salmonella by Qualitative Enrichment using AS 5013.10
Yeasts and Moulds by Spread Plate using AOAC 997.02
CHEMISTRY LABORATORY
AGRICULTURAL PRODUCTS AND MATERIALS
Cereal Grains and By-Products
Falling Number by Classical using GTA Wheat 5.12
Moisture by Classical using AOAC 925.10 and In-House 03-S01d
Moisture by NIR using GTA Wheat 5.5
Protein by DUMAS using AOAC 990.03
Protein by NIR using GTA Wheat 5.7
Sizing – Barley and Wheat by Classical using GTA Wheat 5.11
Weight by Classical using GTA Wheat 12 5.8
Oil Seeds and By-Products
Oil Content by Classical using AOCS Am 2-93
Stockfoods
Acid Value by Classical using AOCS Ca 5a-40
Ash by Classical using AOAC 942.05
Calcium by Classical using AOAC 927.02
Fat by Classical using AOAC 2003.06
Fibre by Classical using In-House 03-M05c
Free Fatty Acid by Classical using AOCS Ca 5a-40
Moisture by Classical using AOAC 930.15 and In-House 03-M02b
Nitrogen – Total Volatile by Classical using AOAC 920.03
Pepsin Digestibility by Classical using AOAC 971.09
Peroxide Value by Classical using AOCS Cd 8b-90
Protein by DUMAS using AOAC 990.03
Salt by Classical using AOAC 937.09
Sizing by Classical using AOAC 965.22
FATS, OILS AND WAXES
Animal Sources
Acid Value by Classical using AOCS Ca 5a-40
Colour by Classical using AOCS Cc 8d-55, AOCS Cc 13b-45, AOCS Cc 13a-43, AOCS Cc 13j-97
Free Fatty Acid by Classical using AOCS Ca 5a-40
Impurities – Insoluble by Classical using AOCS Ca 3a-46
Iodine Value by Classical using AOCS Cd 1d-92
Moisture by Classical using AOCS Ca 2c-25 and in-house 03-0T03b
Peroxide Value by Classical using AOCS Cd 8b-90
Polyethylene Content by Classical using AOCS Ca 16-75
Slip Melting Point by Classical using AOCS Cc 1-25 and Cc 3b-92
Titer Value by Classical using AOCS Cc 12-59
Unsaponifiable Matter by Classical using AOCS Ca 6a-40
Vegetable Sources
Acid Value by Classical using AOCS Ca 5a-40
Colour by Classical using AOCS Cc 8d-55, AOCS Cc 13b-45, AOCS Cc 13a-43
Free Fatty Acid by Classical using AOCS Ca 5a-40
Impurities – Insoluble by Classical using AOCS Ca 3a-46
Iodine Value by Classical using AOCS Cd 1d-92
Moisture by Classical using AOCS Ca 2c-25 and In-House 03-0T03b
Peroxide Value by Classical using AOCS Cd 8b-90
Titer Value by Classical using AOCS Cc 12-59
Unsaponifiable Matter by Classical using AOCS Ca 6a-40