|
Test
Method
|
SANAS
Accredited
|
| Wet Chemistry |
N |
| Enumeration of Yeast & Mould |
N |
| Crude Fibre |
N |
| Free Fatty Acids |
N |
| Total Volatile Basic Nitrogen |
N |
| Peroxide Value |
N |
| Sulphur Dioxide |
N |
| Sodium & Benzoic Acid |
N |
| Fat content in High Fat Products |
N |
| Avian Leucosis Virus Isolation via cell culture and PCR |
N |
| Virus Isolations/Titrations using SPF eggs |
N |
| Aspergillus & Bacterial eggshell counts using agar plates |
N |
| Aspergillus Isolation/Identification |
N |
| Oocyst and worm egg counts |
N |
| Mycoplasma gallisepticum and M. synoviae in chicken via PCR and ELISA |
N |
| Haemophilus paragallinarum in chicken via PCR and ELISA |
N |
| Ornithobacterium rhinotracheale in chicken via PCR and ELISA |
N |
| New Castle Disease Virus in chicken via PCR and ELISA |
N |
| Chicken Anaemia Virus via PCR and ELISA |
N |
| Infectious Laryngotracheatis Virus |
N |
| Avian Influenza Virus via PCR and ELISA |
N |
| Egg Drop Syndrome Virus via ELISA |
N |
| Infectious Bronchitis Virus via ELISA |
N |
| Avian Encephalomyelitis Virus via ELISA |
N |
| Turkey Rhinotracheale Virus via ELISA |
N |
| REO Virus via ELISA |
N |
| Casein by by Quantitative ELISA |
N |
| Egg (raw and processed) by Quantitative ELISA |
N |
| Gluten (from wheat, barley, rye) by Quantitative ELISA |
N |
| Heat Distribution in retorts |
N |
| F0 Determination in cans, pouches and jars |
N |
| Viscosity in pastes to thin liquids using Brookfield, Bostwick, Haake Rotovisca |
N |
| Water Activity |
N |
| Colour using Hunter L,a,b |
N |
| Brix |
N |
