This test method is an official culture-based and immunological method for the detection and confirmation of Escherichia coli O157:H7 in food samples. It combines selective enrichment, immunomagnetic separation, and immunoassay detection to provide accurate and sensitive identification of this pathogenic strain.
This test method is an official gravimetric procedure for determining calcium carbonate (CaCO₃) content in samples such as minerals, supplements, and food additives. The method involves acid digestion of the sample and measurement of the resulting carbon dioxide to quantify the effective calcium carbonate equivalence.
This test method is a gas chromatography (GC-FID)-based procedure for the quantitative determination of cis-, trans-, saturated, monounsaturated, and polyunsaturated fatty acids in vegetable oils and non-ruminant animal fats. This method enables detailed fatty acid profiling critical for nutritional labeling, product formulation, and quality control.
This test method is an officially validated microbiological method for the enumeration of coliforms and Escherichia coli in food products using 3M™ Petrifilm™ Coliform Count Plates. It provides a rapid, convenient alternative to traditional agar-based techniques for detecting and counting these indicator organisms, which are commonly used to assess sanitation and food safety.
This test method is a validated microbiological method for detecting and enumerating coliform bacteria in food products using 3M™ Petrifilm™ Coliform Count Plates. It offers a rapid and convenient alternative to traditional agar plating methods and is widely accepted in food microbiology for quality control and regulatory compliance.
This test method is a cross-method calculation used to determine the energy content of a sample, utilizing total carbohydrate, crude fat, and crude protein analyses in the “4-9-4 rule,” where there are 4 calories per gram of carbohydrates, 9 calories per gram of fat, and 4 calories per gram of protein in a sample.
This test method is a cross-method calculation used to determine the total carbohydrate content of a sample, utilizing crude protein, crude fat, moisture, and ash analyses to calculate total carbohydrates by difference. The calculation assumes that the remainder after accounting for the protein, fat, moisture, and ash represents carbohydrates, including sugars, starches, and dietary fiber.
This test method is a validated gas chromatography (GC) method for determining cholesterol content in a wide range of foods, including meats, dairy products, and processed items. It involves extraction, saponification, and derivatization steps to isolate cholesterol from the sample matrix, followed by quantification using a GC with a flame ionization detector (FID).
This test method isolates individual bacterial colonies from a mixed culture using aseptic technique, enabling the growth of pure cultures for identification, characterization, or further testing.
The FDA’s Bacteriological Analytical Manual (BAM) method for Bacillus cereus outlines procedures for the detection and enumeration of this spore-forming, foodborne pathogen in foods, ingredients, and environmental samples. B. cereus is known to cause diarrheal and emetic (vomiting) illnesses and is commonly associated with starchy or protein-rich foods such as rice, dairy, and meat products.