FOOD

Please give us a call to discuss specific methods as many are available.
Methods with * denote ISO17025:2017 Accreditation.
Methods with + denote USDA Accreditation.

Amino Acids*  Alanine, Arginine, Aspartic Acid, Cystine, Glutamic Acid, Glycine, Histidine, Isoleucine, Leucine, Lysine, Methionine, Phenylalanine, Proline, Serine, Threonine, Tyrosine, Tryptophan, Valine
   
Proximate Analysis   
Acid Hydrolysis Fat *
Ash * +
Calories
Carbohydrates
Crude Fat * +
Crude Fat with Celite * +
Crude Protein – Combustion * +
Crude Protein – Kjeldahl * +
Fluoride
Free Fatty Acids
Iodine Value
Moisture – Convection Oven * +
Moisture – Karl Fisher
Moisture – Vacuum Oven*
 
MIU Moisture, Insoluble Impurities, Unsaponifiable Matter
Nitrate/Nitrite
p-anisidine
Peroxide Value
pH
 
Protein Fat Free PFF
Salt +  
Thiobarbituric Acid TBARS
Total Fatty Acids  
Unsaponifiable Matter  
   
Physical Characteristics
Bulk Density
Hunter Color
Sensory Evaluation
Shelf Life Testing
Particle size by Sieve Analysis
Viscosity - Brookfield
 
   
Trace Metals Arsenic, Boron, Cadmium, Chromium, Cobalt, Copper, Lead, 
Molybdenum, Nickel, Selenium, Vanadium
   
Trace Minerals* Calcium, Copper, Iron, Magnesium, Manganese, Phosphorus, 
Potassium, Sodium, Sulfur, Zinc
   
Microbiology – Samples and Environmental 
Total Plate Count* 
Aerobic Plate Count*
Anaerobic Plate Count
Bacillus cereus
 
Bacteria Characterization BART Test
Campylobacter*
Coliform/E.coli*
Enterobacteriaceae*
Lactic Acid Bacteria
Microscopic Analysis
Mold*
Pseudomonas 
Staphylococcus aureus*
Yeast & Mold*
 
   
Pathogens – Samples and Environmental
E. coli 0157:H7*
Listeria spp.*
Listeria monocytogenes*
Salmonella*
 

 

Why FAL? Testing By Method Certifications