The CIS Control Union 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