|
Test
Method
|
SANAS
Accredited
 |
| Peroxide Value |
N |
| Ash |
N |
| Sulphated Ash Determination in Molasses |
N |
| Sulphated Ash Determination in Raw Sugar |
N |
| Vibrio cholera Enumeration/Detection in Water |
N |
| Escherichia coli Enumeration by MPN |
N |
| Staphylococcus aureus Determination in Spices using SANS 6888-1 |
N |
| Yeast & Mould Enumeration in Spices by SANS 7954 |
N |
| Total Aerobic Plate Count in Spices using SANS 4833 |
N |
| Scoville Heat Determination in Chilli using ASTA 21.0 Sensory |
N |
| Aflatoxin by HPLC |
N |
| Visual Appearance of White Sugar using Braunschweig Colour Type Standards |
N |
| Sulphated Ash in White Sugar |
N |
| Crude Fat using Acid Hydrolysis |
N |
| Yeast & Mould Enumeration |
N |
| Colour Determination in Spices |
N |
| Carbohydrate Determination in Food, Feed |
N |
| Aroma Index on Printed Packaging |
N |
| Microbial Examination test sample preparation including initial suspension and decimal dilution |
N |
| Crude Fibre Determination in Food, Feed |
N |
| Antimicrobial Effectiveness Testing according to USP |
N |
| Microbial Examination of non-sterile products according to EP |
N |
| Pyrogen Testing according to USP |
N |
| Enumeration of Yeast & Mould |
N |
| Pyrogen Testing according to EP |
N |
| Dietary Fibre Determination in Food, Feed |
N |
| Shigella spp. Enumeration/Detection |
N |
| Sand/Silica Determination in Food, Feed |
N |
| Total Volatile Basic Nitrogen |
N |
| Free Fatty Acids |
N |
| Protein Determination in Food, Feed |
N |
| Metal Determination in Food, Feed |
N |
| Crude Fibre |
N |
| Mercury Determination in Food, Feed |
N |
| Iodine Determination in Iodised Salt |
N |
