Bureau of Laboratory Quality Standards Page 1 of 27

Transcription

1 1. Rice Pesticide residue : Carbamate Group - Aldicarb - Bendiocarb - Carbaryl - Fenobucarb - Isoprocarb - Methiocarb - Oxamyl Aflatoxin In-house method CH-006-TM based on 1. OMIC (Melbourne Branch), Carbamates Screen in Grain and Grain Products (PTP/05, 2002) 2. OMIC (Portland Branch), Analytical Procedure, Carbamate Pesticide Residue in Agricultural Commodities, (1998) In-house method CH-002-TM based on AOAC (2012) Cadmium In-house method IN-001-TM based on Lead AOAC (2012) and OMIC Melbourne Branch (PTP/16, 2000) 2. Foods 1 Total plate count Compendium of Method for the Microbiological Examination of Foods (APHA), 4 th Edition, 2001 chapter 7 - Coliforms - Escherichia coli Compendium of Method for the Microbiological Examination of Foods (APHA), 4 th Edition, 2001 chapter 8 Bureau of Laboratory Quality Standards Page 1 of 27

2 2. Foods 1 ( continue ) Bacillus cereus Compendium of Method for the Microbiological Examination of Foods (APHA), 4 th Edition, 2001 chapter 32 Vibrio cholerae Compendium of Method for the Microbiological Examination of Foods (APHA), 4 th Edition, 2001 chapter 40 Vibrio parahaemolyticus Compendium of Method for the Microbiological Examination of Foods (APHA), 4 th Edition, 2001 chapter 40 Yeast and Mold AOAC (2012) Aerobic Plate Count at 30 C ISO 4833 : Vibrio cholerae ISO : Vibrio parahaemolyticus Enumeration of - glucuronidasepositive Escherichia coli at 44 C ISO : 2001 Bureau of Laboratory Quality Standards Page 2 of 27

3 2. Foods 1 ( continue ) Coagulase-positive staphylococci ISO : 1999/ Amd. 1 : 2003 Listeria monocytogenes ISO : 1996 / Amd. 1 : 2004 ISO : 1998 / Amd. 1 : 2004 Salmonella spp. ISO 6579 : 2002 / Cor.1 : 2004 Clostridium perfringens Compendium of method for the Microbiological Examination of foods (APHA), 4 th Edition, 2001, chapter 34. Enterobacteriaceae Compendium of method for the Microbiological Examination of foods (APHA), 4 th Edition, 2001, chapter 8. Enterococci Compendium of method for the Microbiological Examination of foods (APHA), 4 th Edition, 2001, chapter 9. Water activity ISO 21807: Foods 2 Salmonella spp. FDA BAM Online, 2011 (Chapter 5) AOAC (2012) Bureau of Laboratory Quality Standards Page 3 of 27

4 4. Raw food Ingredients and nonprocessed food and Raw food, unprocessed food Staphylococcus aureus Compendium of Method for the Microbiological Examination of Foods (APHA), 4 th Edition, 2001, chapter Molasses Total sugar as invert ICUMSA GS4/3-7 (2011) Reducing sugar (Invert Sugar) ICUMSA GS4/3-3 (2007) 6. Raw Sugar Polarisation ICUMSA GS 1/2/3/9-1 (2011) Colour ICUMSA GS1/3-7 (2011) Starch Laboratory Manual for South African Sugar Factories, including Official Method. 3 rd Edition, Colour ICUMSA GS9/1/2/3-8 (2011) 7. Raw Sugar and White Sugar Moisture ICUMSA GS2/1/3/9-15 (2007) 8. White Sugar Polarisation ICUMSA GS2/3-1 (2011) Colour ICUMSA GS2/3-10 (2011) Colour ICUMSA GS2/3-9 (2005) Conductivity Ash ICUMSA GS2/3/9-17 (2011) Reducing Sugar ICUMSA GS2/3/9-5 (2011) Bureau of Laboratory Quality Standards Page 4 of 27

5 9. White sugar and plantation white Insoluble matter ICUMSA GS 2/3/9-19 (2007) sugar Colour ICUMSA GS9/1/2/3-8 (2011) 10. Sugar, Molasses and Sugar syrups ph ICUMSA GS1/2/3/4/7/8/9-23 (2009) 11. Molasses and Sugar syrups Refractometric dry substance ICUMSA GS4/3/8-13 (2009) 12. Molasses Polarisation ICUMSA GS 4/7-1 (1994) 13. White sugar, syrup, cane sugar Sulfur dioxide (SO 2 ) ICUMSA GS 2/1/7/9-33 (2011) juices, very very high polarisation raw sugar ( Z) and plantation white sugar 14. Flour ph AOAC (2012) Moisture AOAC (2012) Ash AOAC (2012) Sulphur dioxide In-house method OR-080-TM based on Methods of Analysis in Health Science (2010), Japan. - Cyanide (CN) In-house method OR-082-TM - Hydrocyanic Acid (HCN) based on Ministry of Health, Labor and Welfare; Japan, Shoku- Ki-Hatsu / Shoku-Kan-Hatsu No , 21 st Edition, Bureau of Laboratory Quality Standards Page 5 of 27

6 15. Water/ Beverage/ Aqueous solution ph Standards Methods for the Examination of Water and Wastewater, APHA, AWWA, WEF, 22 nd Edition, 2012, part 4500-H+ AOAC (2012) Meat - Phosphorus - Phosphate 17. Fertilizer and Animal Feeds - Phosphate AOAC (2012) Phosphorus 18. Food 3 Total Dietary Fiber AOAC (2012) Cereals, Cereal-based products Crude fat ISO : 2008 (E) Total Fat ISO : 2008 (E) 20. Food 4 Total Fat In-house method OR-220-TM based on ISO 1443 : 1973 Protein In-house method OR-217-TM based on AOAC (2012) Calories Darryl M. Sullivan & Donald E. - Calories from fat Carpenter. Method of Analysis - Total carbohydrate for Nutrition Labeling Bureau of Laboratory Quality Standards Page 6 of 27

7 21. Food 5 Ash In-house method OR-216-TM based on AOAC (2012) Food 6 Moisture In-house method OR-215-TM based on AOAC (2012) Animal Feeds & Pet Foods Protein ISO : 2009 Moisture ISO 6496 : 1999 (E) - Calories - Calories from fat - Total carbohydrate Darryl M. Sullivan & Donald E. Carpenter. Method of Analysis for Nutrition Labeling Total Fat ISO : 2008 (E) Ash AOAC (2012) Crude Fiber Commission Regulation (EC) No. 152/2009 Mercury In house method IN-056-TM based on AOAC (2012) Fat and Oil products - Free Fatty Acid AOCS (2009) Ca 5a-40 - Acid Value Peroxide Value AOCS (2003) Cd Foods 7 and Pet foods Arsenic In-house method OR-190-TM based on AOAC (2012) Bureau of Laboratory Quality Standards Page 7 of 27

8 26. Water & Waste Water Mercury Standards Methods for the Examination of Water and Wastewater, APHA, AWWA, WEF, 22 nd Edition, 2012, part 31 12B 27. Foods 8 Mercury In house method IN-056-TM based on AOAC (2012) Seafood Chlorine as Sodium Chloride AOAC (2012) Flour and Cereal products - Sodium AACC International Approved - Potassium Method of Analysis, 11 th Edition, Calcium In-house method IN-059-TM based on AACC International Approved Method of Analysis, 11 th Edition, Food 9 GMOs : Screening - CaMV 35S Promoter - NOS terminator In-house method DN-012-TM based on ISO 21569: 2005 / Amd.1 : Food and Processed Food 10 Food Allergen : Peanut Ministry of Health, Labour and Welfare; Japan, Shoku-An-Hatsu No , 22 nd Edition, 2006 Bureau of Laboratory Quality Standards Page 8 of 27

9 32. Shrimps and shrimps product (Fresh, Frozen, Processed - Albendazole - Chlorpromazine - Chlortetracycline - Danofloxacin - Dimetridazole - Enrofloxacin - Flubendazole - Metronidazole - Oxolinic acid - Oxytetracycline - Ronidazole - Sulfadimethoxine - Sulfamerazine - Tetracycline In-house method CH-117-TM based on Journal of AOAC International Vol.86, No.2, Foods 11 Saturated fat In-house method CH-028-TM based on AOAC(2012) Cereals and Cereal Products 12 Vitamin A In-house method CH-035-TM based on Journal of AOAC International Vol.85, No.2, Cholesterol In-house method CH-037-TM based on AOAC (2012) Bureau of Laboratory Quality Standards Page 9 of 27

10 35. Vegetables: high moisture and high chlorophyll, Chilli, Garlic, Sweet com, Banana and Mango 36. Maize, peanut, Chinese pearl barley (ล กเด อย, Coix lacryma jobi L., Job's Tears, Pearl barley) 37. Meat (excluding seafood and offal) - Red meat - White meat 38. Crustaceans (Fresh, Frozen) - Mancozeb - Maneb - Propineb - Zineb - Ferbam - Metiram - Thiram - Ziram Aflatoxin Beta-agonists - Malachite green - Leucomalachite green In-house method CH-038-TM based on Acta Chim. Slov., 53: 2006, p In-house method CH-002-TM based on AOAC (2012) In-house method CH-135-TM based on The U.S. Department of Agriculture s Food Safety Inspection Service, Identification of Beta-Agonists by HPLC/MS/MS (CLG-AGON1.02), 2007 In-house method CH-087-TM based on Anal Bioanal Chem (2008) 391 : Bureau of Laboratory Quality Standards Page 10 of 27

11 38. Crustaceans (Fresh, Frozen) ( continue ) Chloramphenicol Nitrofuran metabolite residues - 3-Amino-2-oxazolidinone. (AOZ) - 3-Amino-5-morpholinomethyl 2-oxazolidinone (AMOZ) - 1-Aminohydantoin (AHD) - Semicabazide (SEM) 39. Foods 13 - Lead - Cadmium - Copper - Iron - Zinc 40. Vegetable high moisture and high chlorophyll - Atrazine - Ametryn - Metalaxyl - Carbaryl - Carbofuran - Fenobucarb (BPMC) - Methomyl In-house method CH-092-TM based on U.S. Food and Drug Administration No.4290, September In-house method CH-026-TM based on U.S. Food and Drug Administration, Centre For Food Safety and Applied Nutrition: Detection of Nitrofuran Metabolites in Shrimp April 1, 2004 AOAC (2012) In-house method CH-079-TM based on Journal of AOAC International. Vol. 86, No.2, 2003, p In-house method CH-101-TM based on Journal of AOAC International. Vol. 86, No.2, 2003, p Bureau of Laboratory Quality Standards Page 11 of 27

12 40. Vegetable high moisture and high chlorophyll ( continue ) 41. Vegetable high moisture and high chlorophyll, Yellow mango - 2,4-D - Bromacil - Thiophanate-methyl - Carbendazim - Diuron - Diquat - Paraquat Organochlorines & Pyrethroids - Chloroneb Organophosphates - Mevinphos - Methacrifos - Ethoprophos - Phorate - Diazinon - Terbufos - Disulfoton - Dichlorfenthion - Monocrotophos In-house method CH-109-TM based on Journal of AOAC International. Vol. 86, No.2, 2003, In-house method CH-142-TM based on LC. GC Eur., 17 ( 11a ), 2004, p In-house method CH-094-TM based on Journal of AOAC International Vol. 86, No. 2, In-house method CH-093-TM based on Journal of AOAC International Vol. 86, No. 2, 2003 Bureau of Laboratory Quality Standards Page 12 of 27

13 41. Vegetable high moisture and high chlorophyll, Yellow mango ( continue ) Organophosphates - Cyanophos - Dimethoate - Chlorpyrifos - Parathion-methyl - Fenthion - (E)-Dimethylvinphos - (Z)-Chlorfenvinphos - Phenthoate - Prothiophos - Tetrachlorvinphos - Methidathion - Fenamiphos - Pyridafenthion - Dichlorvos - Methamidophos - Acephate - Demeton-S-methyl - Omethoate - Propetamphos - Iprobenfos In-house method CH-093-TM based on Journal of AOAC International Vol. 86, No. 2, 2003 Bureau of Laboratory Quality Standards Page 13 of 27

14 41. Vegetable high moisture and high chlorophyll, Yellow mango ( continue ) Organophosphates - Chlorpyrifos-methyl - Pirimiphos-methyl - Malathion - Fenitrothion - Parathion - Quinalphos - Profenofos - Butamifos - Mephospholan - Isoxathion - Sulprofos - Triazophos - Piperophos - Phosmet - Phosalone - Chlorethoxyphos - Cadusaphos - Thiometon - Dicrotophos - Fonofos In-house method CH-093-TM based on Journal of AOAC International Vol. 86, No. 2, 2003 Bureau of Laboratory Quality Standards Page 14 of 27

15 41. Vegetable high moisture and high chlorophyll, Yellow mango ( continue ) Organophosphates - Dioxathion - Isazofos - Pirimioxyphos - Phosphamidon (I+II) - Fenchlorfos - Tolclofos-Methyl - Pirimiphos-Ethyl - Isofenfos-Methyl - Isofenphos - Isocarbofos - Fosthiazate (I+II) - Tribufos - Ethion - Carbophenothion - Fensulfothion - Cyanofenphos - Famphur - EPN - Anilofos - Pyrazophos In-house method CH-093-TM based on Journal of AOAC International Vol. 86, No. 2, 2003 Bureau of Laboratory Quality Standards Page 15 of 27

16 41. Vegetable high moisture and high chlorophyll, Yellow mango ( continue ) Organochlorines & Pyrethroids - Captan - o,p'-ddt - Tecnazene - alpha-bhc - beta-bhc - gamma-bhc - delta-bhc - Benoxacor - Heptachlor - Aldrin - Bromophos-methyl - Heptachlor-epoxide - Chlordane-trans - Chlordane-cis - Dieldrin - Endrin - Endrin ketone - Bifenox - Pentoxazone - Dichlormid In-house method CH-094-TM based on Journal of AOAC International Vol. 86, No. 2, 2003 Bureau of Laboratory Quality Standards Page 16 of 27

17 41. Vegetable high moisture and high chlorophyll, Yellow mango ( continue ) Organochlorines & Pyrethroids - Etridiazole - Trifluralin - HCB - Quintozene - Alachlor - Fthalide - Fipronil - Bromophos-ethyl - Endosulfan-alpha - p,p-dde - Thifluzamide - Bupirimate - Chlorfenapyr - Endosulfan-beta - p,p-ddd - Endosulfan sulphate - p,p-ddt - Mefenpyr-diethyl - Bromopropylate - Fenamidone In-house method CH-094-TM based on Journal of AOAC International Vol. 86, No. 2, 2003 Bureau of Laboratory Quality Standards Page 17 of 27

18 41. Vegetable high moisture and high chlorophyll, Yellow mango ( continue ) Organochlorines & Pyrethroids - Clomeprop - Ethafluralin - Benfluralin - Acetochlor - Vinclozolin - Dicofol - Thiazopyr - Chlorthal-dimethyl - Flufenacet - Chlobenside - Butachlor - Chlorfenson - Myclobutanil - Azaconazole - Norflurazon - Tetradifon - Fenpropathrin - Bifenthrin - Cyhalothrin-lamda-I - Cyhalothrin-lamda-II In-house method CH-094-TM based on Journal of AOAC International Vol. 86, No. 2, 2003 Bureau of Laboratory Quality Standards Page 18 of 27

19 41. Vegetable high moisture and high chlorophyll, Yellow mango ( continue ) Organochlorines & Pyrethroids - Permethrin-cis - Permethrin-trans - Cyfluthrin (sum) - Cypermethrin (sum) - Fenvalerate (I+II) - Deltamethrin (I+II) Melamine group - Ammelide - Ammeline - Cyanuric acid - Melamine Acrylamide In-house method CH-094-TM based on Journal of AOAC International Vol. 86, No. 2, Chocolate and chocolate In-house method CH-022-TM products, Milk and milk products based on Food and Drug Administration, Laboratory Information Bulletin LIB. No Vol. 24 October High carbohydrate content In-house method CH-116-TM processed foods based on US FDA method for detection and quantitation of acrylamide in foods, Feb 24, Sweet chilli sauce Sudan red I In-house method CH-039-TM Sudan red II based on Agilent Technologies Sudan red III Application note (Publication Sudan red IV note EN), 2010 Bureau of Laboratory Quality Standards Page 19 of 27

20 45. Sauce, Seasoning sauce 1,3-Dichloropropanol (1,3-DCP) Soy sauce, Fish sauce, Teriyaki 3-Chloro-1,2-propanediol sauce, Oyster sauce (3-MCPD) 46. Fish meal Total Volatile Basic Nitrogen (TVBN) Note Foods 1 In-house method CH-114-TM based on AOAC (2012) In-house method OR-013-TM based on AOAC (2012) Meat and meat products ( Fresh, Frozen, Processed, Dried ) 2. Poultry and poultry products 3. Seafood and seafood products 4. Starch and starch products 5. Fruits and fruit products ( Fresh, Frozen, Processed, Dried, Pickled, Preserved ) 6. Vegetable and vegetable products ( Fresh, Frozen, Processed, Dried, Pickled, Preserved ) 7. Cereals and cereal products 8. Nut and nut products 9. Milk and dairy products 10. Grains and grain products 11. Eggs and egg products, Egg powder 12. Seaweed and seaweed products 13. Noodle and noodle products 14. Tea and coffee 15. Ready-to-cook foods and Semi-instant foods 16. Ready-to-eat foods, Packaged foods 17. Fish Sauce and Other kinds of Sauces 18. Seasoning or Condiments and Food Additives Bureau of Laboratory Quality Standards Page 20 of 27

21 Foods 1 ( continue ) 19. Herbs 20. Spices 21. Confectioneries, Candy, Chewing gum 22. Chocolate 23. Jam 24. Jelly 25. Cake 26. Ice cream 27. Cheese 28. Snack and Cracker 29. Skim milk powder 30. Whipping cream 31. Sugar, Sweeteners, Molasses 32. Feeding Stuff 33. Vegetable and fruit juices, Vegetable and fruit extract juices 34. Functional Foods, Neutraceuticals, Pharma Foods or Dietary Supplement Products Foods 2 1. Dried egg yolk 2. Dried egg whites 3. Dried whole eggs 4. Modified milk infant formula 5. Prepared powder mixes ( Cakes, Cookies, Donuts, Biscuits, bread ) 6. Liquid milk (skim milk, 2% fat milk, whole, and buttermilk) 7. Oral or tube feeding eggs 8. Egg containing products 9. Prepared salad 10. Fruits and vegetables (Fresh, Frozen, Dried) 11. Nut meats 12. Fish and Crustaceans 13. Dried yeast 14. Frosting and topping mixes Bureau of Laboratory Quality Standards Page 21 of 27

22 Foods 2 ( continue ) 15. Spices 16. Coconut 17. Meat and meat substitutes 18. Glandular products and meals (Fish, Meat, Bone) 19. Animal substances 20. Meat by-products 21. Orange juice, Apple cider (pasteurized and unpasteurized), Apple juice (pasteurized) 22. Leafy green vegetables and herbs Foods 3 1. Meat and meat products 2. Poultry and poultry products 3. Fruit and fruit products (Fresh, Frozen, Processed, Dried, Pickled, Preserved) 4. Vegetable and vegetable products (Fresh, Frozen, Processed, Dried, Pickled, Preserved) 5. Cereals and cereal products 6. Starch and starch products 7. Nut and nut products 8. Milk powder 9. Seaweed and seaweed products 10. Grains and grains products 11. Processed foods 12. Noodle and noodle products 13. Sauce 14. Ready-to-cook foods and Semi instant foods 15. Confectioneries and candy 16. Seasoning or Condiments 17. Sugar and Sweeteners 18. Snack and Cracker 19. Seafood and seafood products 20. Beverages Bureau of Laboratory Quality Standards Page 22 of 27

23 Foods 4 1. Cereals and cereal products 2. Meat and meat products 3. Starch and starch products 4. Confectioneries and Candy 5. Snack 6. Processed foods or Ready-to-cook foods 7. Semi instant foods Foods 5 1. Cereals and cereal products 2. Confectioneries and Candy 3. Processed foods or Ready-to-cook foods 4. Semi instant Foods 5. Fruits and Vegetables (Fresh, Frozen, Processed, Dried, Pickled, Preserved) 6. Meat and meat products Foods 6 1. Cereals and cereal products 2. Processed Foods or Ready-to-cook foods 3. Confectioneries or Candy 4. Semi instant foods 5. Meat and meat products Bureau of Laboratory Quality Standards Page 23 of 27

24 Foods 7 1. Cereals and cereal products 2. Starch and starch products 3. Fish and Fish products, including Molluscs, Crustaceans, and echinoderms 4. Fruits and Vegetables (Fresh, Frozen, Processed, Dried, Pickled, Preserved) 5. Sweeteners or Sugar 6. Molasses Foods 8 1. Meat and meat products 3. Fruits and Vegetables (Fresh, Frozen, Processed, Dried, Pickled, Preserved) 2. Cereals and cereal products 4. Fish and fish products, including Molluscs, Crustaceans, and echinoderms 5. Starch and starch products 6. Snack 7. Crackers 8. Confectioneries 9. Seasoning and Spices 10. Processed Foods or Ready-to-cook foods 11. Semi instant foods 12. Sugar, Sweeteners and Molasses 13. Seaweed and seaweed products Foods 9 1. Seed 2. Rice and rice products 3. Flours 4. Maize and maize products 5. Cereal and cereal products 6. Bakery and Snacks 7. Soybean and soybean products (Except lecithin and soy sauce) Bureau of Laboratory Quality Standards Page 24 of 27

25 Foods and Processed foods Cereals and cereal products 2. Grain and grain products 3. Noodle and noodle products 4. Ready-to-cook foods and Semi instant foods 5. Ready-to-eat foods 6. Packaged foods 7. Chocolate and chocolate products 8. Bakery 9. Snacks 10. Crackers Foods Cereal and cereal products 2. Meat and meat products 3. Starch and starch products 4. Confectioneries and Candy 5. Snack 6. Processed foods or Ready-to-cook foods 7. Semi instant foods 8. Oil Foods Cereals and cereal products derived from cereal 2. Pulses, Legumes grains, from roots and tubers 3. Whole, Broken and flaked grain, Including rice, Flours and starches from rice and soybean 4. Cereal and starch based desserts (e.g., Rice pudding, Tapioca pudding) powder 5. Breakfast cereals, Including rolled oats 6. Flours, Starches Bureau of Laboratory Quality Standards Page 25 of 27

26 Food 12 ( continue ) 7. Soybean products (Excluding soybean-based seasonings and condiments of food) 9. Pre-cooked or processed rice products, including rice cakes (Oriental type only) 8. Batters (e.g., for breading or batters for fish or poultry) 10. Pastas, noodles and like products (e.g., rice paper, Rice vermicelli, Soybean pastas and noodles, Fresh pastas and noodles and like products, Dried pastas and noodles and like products, Pre-cooked pastas and noodles and like products ) Foods Meat and meat products 3. Seafood and seafood products 5. Fruits and fruit products (Fresh, Frozen, Processed, Dried, Pickled, Preserved ) 2. Poultry and poultry products 4. Vegetable and vegetable products (Fresh, Frozen, Processed, Dried, Pickled, Preserved) 6. Starch and starch products Bureau of Laboratory Quality Standards Page 26 of 27

27 Foods 13 ( continue ) 7. Cereals and cereal products 8. Nut and nut products 9. Grains and grain products 10. Seaweed and seaweed products 11. Noodle and noodle products 12. Processed Foods, Ready-to-Cook Foods, Semi-instant Foods 13. Ready-to-eat foods, Packaged Foods 14. Confectioneries, Candy, Chewing gum 15. Snack and Cracker 16. Sugar, Sweeteners, Molasses 17. Beverages Bureau of Laboratory Quality Standards Page 27 of 27