The CIS Control Union laboratory is certified to perform the following tests and analyses, in accordance with all requirements of NATA ISO/IEC 17025.
MICROBIOLOGY LABORATORY
STOCKFOODS
- Enterobacteriaceae by Spread Plate using AOAC 2003.01
- Escherichia Coli / Coliforms by Spread Plate using AOAC 991.14, AOAC 998.08
- Plate Count by Spread Plate using AOAC 990.12
- Salmonella by Cultural; Qualitative Enrichment using AS 5013.10
- Salmonella by ELISA using AFNOR 31/01-06/08
- Salmonella by Qualitative Enrichment using ANFOR SOL 37/04-12/18
- Yeasts and Moulds by Spread Plate using AOAC 997.02
CEREAL PRODUCTS
- Enterobacteriaceae by Spread Plate using AOAC 2003.01
- Escherichia Coli / Coliforms by Spread Plate using AOAC 991.14, AOAC 998.08
- Plate Count by Spread Plate using AOAC 990.12
- Salmonella by ELISA using AFNOR 31/01-06/08
- Salmonella by Qualitative Enrichment using ANFOR SOL 37/04-12/18
- Salmonella by Qualitative Enrichment using AS 5013.10
- Yeasts and Moulds by Spread Plate using AOAC 997.02
MEAT PRODUCTS
- Enterobacteriaceae by Spread Plate using AOAC 2003.01
- Escherichia Coli / Coliforms by Spread Plate using AOAC 991.14, AOAC 998.08
- Plate Count by Spread Plate using AOAC 990.12
- Salmonella by ELISA using AFNOR 31/01-06/08
- Salmonella by Qualitative Enrichment using AOAC RI 120802
- Salmonella by Qualitative Enrichment using AS 5013.10
- Yeasts and Moulds by Spread Plate using AOAC 997.02
CHEMISTRY LABORATORY
AGRICULTURAL PRODUCTS AND MATERIALS
CEREAL GRAINS AND BY-PRODUCTS
- Falling Number by Classical using GTA Wheat 5.12
- Moisture by Classical using AOAC 925.10 and In-House 03-S01d
- Moisture by NIR using GTA Wheat 5.5
- Protein by DUMAS using AOAC 990.03
- Protein by NIR using GTA Wheat 5.7
- Sizing – Barley and Wheat by Classical using GTA Wheat 5.11
- Weight by Classical using GTA Wheat 12 5.8
OIL SEEDS AND BY-PRODUCTS
- Oil Content by Classical using AOCS Am 2-93
STOCKFOODS
- Acid Value by Classical using AOCS Ca 5a-40
- Ash by Classical using AOAC 942.05
- Calcium by Classical using AOAC 927.02
- Fat by Classical using AOAC 2003.06
- Fibre by Classical using In-House 03-M05c
- Free Fatty Acid by Classical using AOCS Ca 5a-40
- Moisture by Classical using AOAC 930.15 and In-House 03-M02b
- Nitrogen – Total Volatile by Classical using AOAC 920.03
- Pepsin Digestibility by Classical using AOAC 971.09
- Peroxide Value by Classical using AOCS Cd 8b-90
- Protein by DUMAS using AOAC 990.03
- Salt by Classical using AOAC 937.09
- Sizing by Classical using AOAC 965.22
FATS, OILS AND WAXES
ANIMAL SOURCES
- Acid Value by Classical using AOCS Ca 5a-40
- Colour by Classical using AOCS Cc 8d-55, AOCS Cc 13b-45, AOCS Cc 13a-43, AOCS Cc 13j-97
- Free Fatty Acid by Classical using AOCS Ca 5a-40
- Impurities – Insoluble by Classical using AOCS Ca 3a-46
- Iodine Value by Classical using AOCS Cd 1d-92
- Moisture by Classical using AOCS Ca 2c-25 and in-house 03-0T03b
- Peroxide Value by Classical using AOCS Cd 8b-90
- Polyethylene Content by Classical using AOCS Ca 16-75
- Slip Melting Point by Classical using AOCS Cc 1-25 and Cc 3b-92
- Titer Value by Classical using AOCS Cc 12-59
- Unsaponifiable Matter by Classical using AOCS Ca 6a-40
VEGETABLE SOURCES
- Acid Value by Classical using AOCS Ca 5a-40
- Colour by Classical using AOCS Cc 8d-55, AOCS Cc 13b-45, AOCS Cc 13a-43
- Free Fatty Acid by Classical using AOCS Ca 5a-40
- Impurities – Insoluble by Classical using AOCS Ca 3a-46
- Iodine Value by Classical using AOCS Cd 1d-92
- Moisture by Classical using AOCS Ca 2c-25 and In-House 03-0T03b
- Peroxide Value by Classical using AOCS Cd 8b-90
- Titer Value by Classical using AOCS Cc 12-59
- Unsaponifiable Matter by Classical using AOCS Ca 6a-40
