|
Test
Method
|
SANAS
Accredited
|
| Barley by Qualitative PCR |
N |
| Celery by Qualitative PCR |
N |
| Crustaceans by by Quantitative ELISA |
N |
| Fish by Qualitative PCR |
N |
| Whey by ELISA |
N |
| Mustard by by Qualitative ELISA and PCR |
N |
| Oats by by Qualitative PCR |
N |
| Peanut by by Qualitative PCR |
N |
| Rye by by Qualitative PCR |
N |
| Sesame Seed by by Quantitative ELISA and PCR |
N |
| Almond by Quantitative ELISA |
N |
| Nuts including Brazil, Pecan, Cashew, Hazel, Pecan and Walnut by Quanltative PCR |
N |
| Wheat by PCR |
N |
| Detection and differentiation of chicken, turkey, duck, ostrich, cattle, sheep, goat, pig by PCR-RFLP |
N |
| Detection and differentiation of Ostrich, Bos taurus (beef), Capra hircus (goat), Ovis aries (sheep) and Pork Tissue by Qualitative PCR |
N |
| Detection and Differentiation of Poultry by Qualitative PCR |
N |
| Detection and Differentiation of Fish by Qualitative PCR |
N |
| DNA Sequencing |
N |
| Lipase Enzyme in Oat Products by Calorimetric Method |
N |
| Peroxidase Enzyme by Calorimetric Method |
N |
| Gelatin in Milk Products and Other Foods by Calorimetric Method |
N |
| Gelatin by ELISA |
N |
Determination of % Nitrogen
|
N |
Determination of pH
|
N |
AOAC 971.15: Determination of % Sorbic Acid
|
N |
AOAC 965.33: Determination of Peroxide Value
|
N |
Determination of Sodium Poly Phosphate (% P2O5)
|
N |
AOAC 960.38: Determination of Benzoic Acid (PPM)
|
N |
| Determination of total Sulphur Dioxide(S02PPM)(tanner method)in liquids |
N |
AOAC 962.16: Determination of Sulphurous acid (Total) in food
|
N |
Free Sulphur Dioxide in Wine
|
N |
AOAC 940.28: Determination of % Free Fatty Acid
|
N |
Gerber Method for the fat determination in fresh milk
|
N |
Gerber Method for the fat determination in yoghurt and cultured buttermilk
|
N |
Gerber Method for the fat determination in cream
|
N |
