|
Test
Method
|
SANAS
Accredited
 |
| Wild Yeast Detection in Yeast Products |
Y |
| Vibrio spp. Detection |
Y |
| Vibrio cholera Detection |
Y |
| Coliform Enumeration/Detection |
Y |
| Escherichia coli Enumeration/Detection |
Y |
| Enterobacteriaceae Enumeration/Detection |
Y |
| Lactobacillus Enumeration/Detection |
Y |
| Lactic Acid Bacteria Enumeration/Detection |
Y |
| Pseudomonas Enumeration/Detection |
Y |
Total Microbial Activity
Enumeration/Detection |
Y |
| Yeast & Mould Enumeration/Detection |
Y |
| Clostridium perfringens Enumeration/Detection |
Y |
| Staphylococcus aureus Enumeration/Detection |
Y |
| Bacillus cereus Enumeration/Detection |
Y |
| Ochratoxin in Animal Feed Samples |
Y |
| Soy detection and quantification by ELISA |
Y |
| Total Plate Count |
Y |
| Coliform Enumeration/Detection |
Y |
| Total Yeast and Mould count |
Y |
| Thermophillic Anaerobe (gas producing) Detection |
Y |
| Thermophillic Anaerobe (hygrogen producing) Detection |
Y |
| Salmonella Detection |
Y |
| Staphylococcus aureus Enumeration/Detection |
Y |
| Thermophillic Sporeformer Detection |
Y |
| Vitamin A in Maize |
Y |
| Sensory Analysis Critical Control Point (SACCP) |
Y |
| Hedonic Adjustment Potential (HAP) |
Y |
| Scientifically Trained Taste Panels |
Y |
| Consumer Taste Panels |
Y |
| Triangle Sensory Analysis |
Y |
| Duo-trio Sensory Analysis |
Y |
| Paired Comparison Sensory Analysis |
Y |
| Ranking Sensory Analysis |
Y |
| Rating Consumer Sensory Analysis |
Y |
| Market Research Qualitative Focus Groups |
Y |
