AGRI FOOD LABORATORY CAPABILITIES LIST 2017 SGS AGRI FOOD LABORATORY TESTING CAPABILITIES WWW.SGS.COM
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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