sgs agri food laboratory testing capabilities based on aocs cd 8b-90 peroxide value # wi-an-073...

AGRI FOOD LABORATORY CAPABILITIES LIST 2017

SGS AGRI FOOD LABORATORY

TESTING CAPABILITIES

WWW.SGS.COM

http://WWW.SGS.COM


FOODSTUFFS - NUTRITIONAL ANALYSISWI-AN-001 based on AOAC 2001.11 Protein (Kjeltec)

WI-AN-005 based on AOAC Various Fat

WI-AN-006 based on AOAC 985.29 Total Dietary Fibre

WI-AN-014 based on AOAC various Moisture / Total Solids

WI-AN-013 based on AOAC various Ash

WI-AN-062 (Calculation)

WI-AN-007 based on AOAC 982.14 (HPLC)

WI-AN-008 based on AOAC 996.11 (Enzymatic)

Glycaemic Carbohydrates

Sugars

Starch

WI-AN-063 (Calculation) Energy Value

WI-AN-011 based on AOCS Ce 2-66 Saturated, Unsaturated, Trans fats

WI-AN-004 based on Agilent Application Notes (ICP-MS) Sodium (Na)

WI-AN-003 based on AOAC 937.09 (Volhard Method) Salt (NaCl ex Cl)

WI-AN-024 based on AOAC 994.10 Cholesterol

# WI-AN-099 based on AOAC 999.03 Inulin

WI-AN-027 pH

# WI-AN-020 based on JAOAC Volume 88, No 1, January 2005

Hydroxymethyl furfural (HMF)

# WI-AN-098 (HPLC) Maltodextrin

# AOAC 991.22 Non Protein Nitrogen

CANNED PRODUCTSWI-AN-027 pH

# WI-AN-031 based on AOAC 932.14C Brix

WI-AN-038 Titratable Acidity

# Organoleptic Visual Inspection

# WI-AN-092 Drained and Net Weight

# Codex Minimum Drained Weight

# Calculated Product: Brine Ratio

RAW / FRESH / FROZEN FISHWI-AN-009 based on AOAC 977.13 Histamine

# WI-AN-076 based on AOAC 931.08 (Chromotropic Acid Method)

Formaldehyde

# WI-AN-010 based on AOAC 920.03 Total Volatile Basic Nitrogen – Hot Method

# WI-AN-028 based on GAFTA 8:0 Total Volatile Basic Nitrogen – Cold Method

WI-AN-002 based on AOCS Ca 5a-40 Free Fatty Acid on extracted Fat/Oil

NUTSWI-AN-002 based on AOCS Ca 5a-40 Free Fatty Acid on extracted fat / oil

WI-AN-023 based on AOCS Cd 8b-90 Peroxide Value on extracted fat /oil

WI-AN-017 (Vicam) Aflatoxin (Total, B1, B2, G1, G2)


DISTILLED LIQUORS AND LIQUERS# AOAC 942.06 Alcohol (Distillation / Pycnometer)

# WI-AN-052 (HPLC/RI) Ethanol

# WI-AN-052 (HPLC/RI) Methanol

WI-AN-014 Total Solids

# AOAC 920.47 Extract


# AOAC 945.08 (B) Acid: Fixed

# AOAC 945.08 (C) Acid: Volatile (calculated ex Titratable & Fixed)

WI-AN-007 based on AOAC 982.14 (HPLC) Sucrose

WI-AN-013 Ash

# AOAC 982.09 Colour (distilled liquor)

# AOAC 945.06 Specific Gravity / Density (Pycnometer)

WINES# AOAC 920.57 Alcohol (Distillation / Pycnometer)

# WI-AN-052 (HPLC/RI) Ethanol

# WI-AN-052 (HPLC/RI) Methanol

# AOAC 920.62 Extract / Total Solids


# WI-AN-053 Acid: Total Volatile

# WI-AN-015 based on AOAC 955.24 Acid: Fixed (calculated ex titratable & volatile acid)

# Calculated from Sugar Profile Reducing sugar

WI-AN-007 based on AOAC 982.14 (HPLC) Sucrose

# AOAC 920.63 Sugar-Free Extract (Calculated)

WI-AN-013 based on AOAC 920.67 Ash

# AOAC 985.10 Carbohydrates (Calculated)

# AOAC 979.07 Energy (Calculated)

WI-AN-061 (Vicam) Ochratoxin A

WI-AN-027 pH

# AOAC 920.56 Specific Gravity / Density

# Ripper MethodSulphur dioxide: Total

Sulphur dioxide: Free

SOYA BEANS / MEALS / CAKEWI-AN-001 based on AOAC 2001.11 Protein (Kjeltec)

WI-AN-029 based on AOAC 2003.06 Crude Fat (Soxtec)

WI-AN-014 based on AOAC various Moisture


# WI-AN-016 based on AOAC 978.10 Crude Fibre

# AOCS Ba 9-58 Urease Activity


FISHMEALWI-AN-001 based on AOAC 2001.11 Protein (Kjeltec)

WI-AN-029 based on AOAC 2003.06 Fat (Soxtec)

WI-AN-014 based on GAFTA 2.1 Moisture

WI-AN-013 based on AOAC 942.05 Ash


# WI-AN-025 based on IAFMM Sand

# Calculation Salt & Sand

# WI-AN-010 based on AOAC 920.03 Total Volatile Basic Nitrogen (TVBN) - Hot Method

# WI-AN-028 based on GAFTA 8:0 Total Volatile Basic Nitrogen (TVBN) - Cold Method

WI-AN-002 based on AOCS Ca 5a-40 Free Fatty Acid on Extracted Fat / Oil

WI-AN-023 based on AOCS Cd 8b-90 Peroxide Value on Extracted Fat / Oil

WI-AN-009 based on AOAC 977.13 Histamine

# WI-AN-018 based on AOAC 996.13 Ethoxyquin

# AOAC 970.09 Mammal Bones

# WI-AN-076 based on AOAC 931.08 (Chromotropic Acid Method)

Formaldehyde

# WI-AN-077 based on AOAC 973.31 Nitrites

# WI-AN-094 Nitrates

# WI-AN-032 based on AOAC 971.06 Pepsin Digestibility

FEEDS - NUTRITIONAL ANALYSISWI-AN-001 based on AOAC 2001.11 Protein (Kjeltec)

WI-AN-029 based on AOAC 2003.06 Crude Fat (Soxtec)

# ISO 659 2009 Crude Fat (Soxtec, extended extraction on oilseeds)

WI-AN-014 based on AOAC various Moisture


# WI-AN-016 based on AOAC 978.10 Crude Fibre

# Calculation by difference Carbohydrates

# Calculation Energy Value


WI-AN-027 pH


JUICES / BEVERAGES# WI-AN-031 based on AOAC 932.14C Brix

WI-AN-001 based on AOAC 2001.11 Protein (Kjeltec)

# Pearson’s Solvent Extraction Fat

WI-AN-006 based on AOAC 985.29 Dietary Fibre (Enzymatic)

# AOAC 993.21 Dietary Fibre (Non – Enzymatic)



# AOAC 983.17 (calc ex brix and acid) Soluble solids





Sugars

Starch

WI-AN-007 based on AOAC 982.14 (HPLC) Sorbitol only

# WI-AN-066 based on AOAC 925.38 Starch (qualitative)



WI-AN-012 based on AOAC 2002.02 & AOAC 995.10 Patulin (clear juices, concentrates)

WI-AN-012 based on AOAC 2002.02 & AOAC 995.10 Patulin (cloudy juices, purees, fruit)

# WI-AN-020 based on JAOAC Volume 88, No 1, January 2005 Hydroxymethyl furfural (HMF)

# WI-AN-060 (Titrimetric) Formol Number

# WI-AN-107 based on AOAC 999.05 Hespiridin

# WI-AN-108 based on AOAC 999.05 Neo Hespiridin

# WI-AN-059 based on AOAC 999.05 Naringin

# WI-AN-036 (HPLC) Acid profile (Malic, Tartaric, Citric)

# WI-AN-053 (Based on IFU no.5) Volatile Acidity

WI-AN-027 pH

# WI-AN-037 Caffeine

# AOAC 942.33 (ex Brix) Density

# Pycnometer Density

# Spectrophotometer Colour

# Spectrophotometer Clarity


HONEY# WI-AN-031 based on AOAC 932.14C Brix

# Calculated (ex Brix) Moisture


WI-AN-007 based on AOAC 982.14 (HPLC) Full Sugars Profile

# WI-AN-007 based on AOAC 982.14 (HPLC) Fructose : Glucose ratio only

# WI-AN-020 based on JAOAC Volume 88, No 1, January 2005 Hydroxymethyl furfural (HMF)

# AOAC 962.19 Acidity (Free, Lactone and Total)

# WI-AN-057 Lund Test

# EAS 36:2010 Fieche Test

MARGARINE / BUTTERWI-AN-001 based on AOAC 2001.11 Protein (Kjeltec)

# AOAC 938.06 Fat


# WI-AN-014 based on AOAC 920.116 Moisture / Total Solids

# WI-AN-013 based on AOAC various Ash





Sugars

Starch


WI-AN-011 based on AOCS Ce 2-66 Saturated, Unsaturated, Trans fats


# AOAC 960.29 Salt (NaCl)

WI-AN-024 based on AOAC 994.10 Cholesterol

MYCOTOXINSWI-AN-017 (Vicam) Aflatoxin (Total, B1, B2, G1, G2)

# WI-AN-067 (Vicam) Aflatoxin M1


# WI-AN-070 (Vicam) Deoxynivalenol (DON)

# WI-AN-071 (Vicam) Zearalenone (ZON)

# WI-AN-072 (Vicam) Fumonisin (FUM)

# WI-AN-119 (Vicam) T2/HT2

WI-AN-012 based on AOAC 2002.02 & AOAC 995.10 Patulin (clear juices, concentrates)

WI-AN-012 based on AOAC 2002.02 & AOAC 995.10 Patulin (cloudy juices, purees, fruit)


METALS AND MINERALS# WI-AN-022 (ICP-MS) Aluminum (Al)

WI-AN-022 (ICP-MS) Antimony (Sb)

WI-AN-030 based on AOAC 2013.06 (ICP-MS) Arsenic (As)

# WI-AN-022 (ICP-MS) Barium (Ba)

# WI-AN-022 (ICP-MS) Beryllium (Be)

# WI-AN-022 (ICP-MS) Boron (B)

WI-AN-030 based on AOAC 2013.06 (ICP-MS) Cadmium (Cd)

WI-AN-022 (ICP-MS) Calcium (Ca)

WI-AN-030 based on AOAC 2013.06 (ICP-MS) Chromium (Cr)

# WI-AN-022 (ICP-MS) Cobalt (Co)

WI-AN-022 (ICP-MS) Copper (Cu)

# WI-AN-087 Fluorine (F)

# WI-AN-078 (ICP-MS) Iodine (I)

WI-AN-022 (ICP-MS) Iron (Fe)

WI-AN-030 based on AOAC 2013.06 (ICP-MS) Lead (Pb)

# WI-AN-022 (ICP-MS) Lithium

WI-AN-022 (ICP-MS) Magnesium (Mg)

WI-AN-022 (ICP-MS) Manganese (Mn)

WI-AN-030 based on AOAC 2013.06 (ICP-MS) Mercury (Hg)

# WI-AN-022 (ICP-MS) Molybdenum (Mo)

# WI-AN-022 (ICP-MS) Nickel (Ni)

WI-AN-022 (ICP-MS) Phosphorus (P)

WI-AN-022 (ICP-MS) Potassium (K)


# WI-AN-022 (ICP-MS) Selenium (Se)

# WI-AN-022 (ICP-MS) Silver (Ag)

# WI-AN-022 (ICP-MS) Thallium (Tl)

WI-AN-022 (ICP-MS) Tin (Sn)

# WI-AN-022 (ICP-MS) Uranium (U)

# WI-AN-022 (ICP-MS) Vanadium (V)

WI-AN-022 (ICP-MS) Zinc (Zn)


VEGETABLE OILS & MARINE OILSWI-AN-001 based on AOAC 2001.11 Protein (Kjeltec)






Sugars

Starch

# AOCS Ca 6b - 53 Unsaponifiable Matter

# ISO 663:2007(E) Insoluble Impurities

# AOCS Ca 2a - 45 Moisture (Distillation)

# Karl Fischer Moisture (Karl Fischer)

# AOCS Ca 11 - 55 Ash

# By difference Fat


WI-AN-011 (based on AOCS Ce 2-66)Fatty Acid Methyl Ester Profile (saturated, unsaturated, omega 3 & 6 fatty acids)

WI-AN-024 (based on AOAC 994.10) Cholesterol

# AOAC 985.19 Density

WI-AN-002 based on AOCS Ca 5a-40 Free Fatty Acid / Acid Value

WI-AN-023 based on AOCS Cd 8b-90 Peroxide Value

# WI-AN-073 based on AOCS Cd 1d-92 Iodine Value

# WI-AN-074 based on AOCS Cd 18-90 Anisidine Value

# AOCS Cd 3 - 25 Saponification Value

# AOCS Cc13e - 92 & AOCS Cc 13b - 45 Colour

# AOAC 982.27 Polar Components

# AOAC 945.102 Mineral Oil

# AOCS Cc 17-95 Soap

# Refractometer Refractive index

# AOCS Cc 3-25 Slip Melting Point

# WI-AN-118 Stearin

# Organoleptic Appearance / Colour / Taste / Odour


# WI-AN-093 (HPLC) tert-butylhydroquinone (TBHQ)

# WI-AN-068 based on AOAC 983.15 (HPLC) 3-tert-butyl-4-hydroxyanisole (BHA)

# WI-AN-068 based on AOAC 983.15 (HPLC) 3,5-di-tert-butyl-4-hydroxytoluene (BHT)

# AOCS Cc 6-25 Cloud Point

# AOCS Ca 3d-02 Sediment

# AOCS Cc 13d-55 / AOCS Cc 13i-96 Chlorophyll pigments

# ICP-MS (Calculated) Phosphatides (Total, Hydratable & Non-hydratable)

# Spectrophotometric Absorbance (E1%) @ 232 nm

# Spectrophotometric Absorbance (E1%) @ 270 nm

# Spectrophotometric Delta K (E1%) @ 270 nm


PRESERVATIVES, ANTI-OXIDANTS & ADDITIVESWI-AN-039 based on AOAC 990.28 Sulphur Dioxide (SO2) (Optimized Monier-Williams Method)

# WI-AN-021 based on AOAC 971.15 Sorbic Acid

# WI-AN-021 based on AOAC 971.15 Benzoic Acid

# WI-AN-058 (HPLC) Natamycin / Pimaricin

# WI-AN-037 Caffeine

# WI-AN-077 based on AOAC 973.31 Nitrites

# WI-AN-094 (Spectrometry) Nitrates


# WI-AN-093 (HPLC) tert-butylhydroquinone (TBHQ)

# WI-AN-068 based on AOAC 983.15 (HPLC) 3-tert-butyl-4-hydroxyanisole (BHA)

# WI-AN-068 based on AOAC 983.15 (HPLC) 3,5-di-tert-butyl-4-hydroxytoluene (BHT)

# Titration Sodium Benzoate Assay

NON-FOOD PRODUCTS# EDTA Titration Calcium

# Titrimetric Copper

# Titrimetric Iodine

# EDTA Titration Magnesium

# Titrimetric Metabisulphite

# Spectroquant Molybdenum

# Gravimetric Phosphorous

# Titrimetric Potassium Carbonate

# Titrimetric Zinc

SALT# Sieving Particle size

# Organoleptic Smell, colour

# Organoleptic 10g in 100mL water

# ISO 2481 Sodium Chloride ex Chloride

# ISO 2483:1973 Moisture @ 110oC

# ISO 2479 Water Insoluble Matter

# ISO 2479 Acid Insoluble Matter

# ISO 3196 Alkalinity (as Na2CO3)

# ISO 2480 Sulphates (SO4)

# ECSS/CN 182-1979 & ESPA/CN-E-113-1998 Total Bromine (Br)

# WI-AN-087 Fluorine (F)

# WI-AN-110 (Spectroquant) Ammonia (NH3)

# ESPA/CN 109/84 Iodine (I2)


SPICES# WI-AN-019 based on AOAC 995.03 Capsaicine

# AOAC 971.26 Asta Colour

# AOAC 987.07 Piperine

# AOAC 986.21 Moisture (distillation)

# HPLC Method Curcumin

# Gravimetric Sulphated Ash

# AOAC 941.12 (A) Ash

# AOAC 941.12 (B) Acid Insoluble Ash

WI-AN-027 pH

WI-AN-017 (Vicam) Aflatoxin (Total, B1, B2, G1, G2)


# WI-AN-070 (Vicam) Deoxynivalenol (DON)

# WI-AN-071 (Vicam) Zearalenone (ZON)

# WI-AN-072 (Vicam) Fumonisin (FUM)

# WI-AN-119 (Vicam) T2/HT2

SUGAR# ICUMSA GS 2/3-1 Polarization

# ICUMSA GS 2/3-9 ICUMSA colour

# ICUMSA GS 2/3/9-5 Reducing sugar

# ICUMSA GS 2/1/3/9-15 Moisture

# ICUMSA GS 2/3/9-19 Water Insoluble Matter

# ICUMSA GS 2/3/9-17 Conductivity ash

# ICUMSA GS 2/1/7/9-33 Sulphur Dioxide (SO2)

# ICUMSA GS 2/3-18 Turbidity

# ICUMSA GS 2/3-40 Floc Test

SUGAR ALCOHOLS# WI-AN-096 (HPLC) Inositol

# WI-AN-096 (HPLC) Maltitol

# WI-AN-096 (HPLC) Mannitol

WI-AN-007 based on AOAC 982.14 (HPLC) Sorbitol

# WI-AN-096 (HPLC) Xylitol

# WI-AN-096 (HPLC) Erythritol

# WI-AN-069 (HPLC) Glycerol


WATERWI-AN-027 pH

# Pearson’s Solvent Extraction Fats, Oils & Greases

# WI-AN-091 Alkalinity as CaCO3

# Spectroquant Ammonia (as N)

# Spectroquant Biological Oxygen Demand (BOD)

# WI-AN-090 (Mohr Method) Chlorides

# Spectroquant Chemical Oxygen Demand (COD)

# Spectroquant Chemical Oxygen Demand (COD) - Unfiltered

# Spectroquant ((Platinum-Cobalt Standard Method) Colour Hazen

# WI-AN-089 Electrical Conductivity

# Spectroquant Cyanide (CN¯)

# APHA 2540 C Total dissolved solids

# Spectroquant Fluoride (F¯)

# Spectroquant Free Chlorine (Cl¯)

# Kjeldahl / Spectroquant Kjeldahl Nitrogen

# Spectroquant Nitrates (as N)

# Spectroquant Nitrites (as N)

# SpectroquantTotal Nitrogen (calculated as the sum of Ammonia, Nitrates & Nitrites)

# Spectroquant Ortho-phosphate (as P)

# APHA 2540 B Total solids

# Spectroquant Sulphates (SO4)

# Gravimetric Sulphates (SO4)

# APHA 2540 D Total Suspended Solids

# Spectroquant Turbidity

VITAMINS AND VITAMIN LIKE SUBSTANCESWI-AN-034 Vitamin A (RE)

# WI-AN-097 (HPLC) Vitamin C (ascorbic acid)

WI-AN-035 Vitamin E (α-tocopherol)

# HPLC method Vitamin B1 (Added)



# WI-AN-088 (HPLC) Beta-carotene

# AOAC 999.12 Total Taurine

# AOAC 997.05 Free Taurine

# WI-AN-101 based on AOAC 999.14 Choline

# WI-AN-109 (HPLC) Lycopene


MICRO ANALYSISWATER

WI-AN-047 based on ISO 5221:2007 Total Bacterial Count

WI-AN-047 based on Colilert Method Total Coliforms

WI-AN-047 based on Colilert Method Feacal Coliforms

WI-AN-047 based on Colilert Method E.coli

# NHS W12 Legionella spp

FOOD AND FEEDWI-AN-046 based on ISO 4833:2003 Total Plate Count

# WI-AN-046 based on ISO 4833:2003 Total Anaerobic Count

WI-AN-084 based on ISO 21527:2008 Yeast and moulds

WI-AN-043 based on ISO 4832:2006 Coliforms

# WI-AN-043 based on ISO 4832:2006 Faecal Coliforms

WI-AN-044 based on ISO 21528:2004 Enterobacteriaceae

WI-AN-041 based on ISO 16649:2001 E.coli

WI-AN-042 based on ISO 7937:2004 Clostridium perfringens

WI-AN-045 based on ISO 6888:1999 Staphylococcus aureus

WI-AN-040 based on ISO 6579:2002 Salmonella spp

WI-AN-080 (Precis Method) Salmonella spp

WI-AN-049 based on ISO 21567:2004 Shigella spp

WI-AN-079 (Precis Method) Listeria spp

WI-AN-079 (Precis Method) Listeria monocytogenes

# ISO 15214:1998 Lactic Acid Bacteria

WI-AN-083 based on IFU Method 12 Total Alicyclobacillus

WI-AN-081 based on ISO 7932:2004 Bacillus cereus

# ISO 15214:1998 Lactobacillus

# ISO 6196:2006 Vibrio spp

# Oxoid Method Pseudomonas spp

# Oxoid Method Pseudomonas aeruginosa

# Oxoid Method Sulphate Reducing Bacteria

# ISO 4833:2003 Thermophilic Organisms

# Gram Identification Gram Stain

# ISO 21527:2008 Heat Resistant Mould

# ISO 21527:2008 Osmophilic Yeast

# ISO 21527:2008 Xerophilic Mould

# ISO 4833:2003 Aerobic spore formers

# ISO 4833:2003 Anaerobic spore formers

# ISO 4833:2003 Aerobic thermophilic spore formers

# ISO 4833:2003 Anaerobic thermophilic spore formers


MICRO ANALYSISSWABS: HANDS, ENVIRONMENTAL & EQUIPMENT

WI-AN-046 based on ISO 4833:2003 Total Bacterial Count

WI-AN-043 based on ISO 4832:2006 Coliforms

WI-AN-079 (Precis Method) Listeria spp




WI-AN-084 based on ISO 21527:2008 Yeast and moulds


# WI-AN-044 based on ISO 21528:2004 Enterobacteriaceae

AIR PLATES# WI-AN-084 based on ISO 21527:200 Yeast and moulds

# WI-AN-046 based on ISO 4833:2003 Total Plate Count

CONFIRMATION (IF NEEDED)# NHS W12 Legionella spp



WI-AN-080 (Precis Method) Salmonella spp

WI-AN-049 based on ISO 21567:2004 Shigella spp


WI-AN-042 based on ISO 7937:2004 Clostridium perfringens

WI-AN-083 based on IFU Method 12 Total Alicyclobacillus

WI-AN-081 based on ISO 7932:2004 Bacillus cereus


# ISO 6196:2006 Vibrio cholera

# ISO 6196:2006 Vibrio parahaemolyticus

VINEGARS# AOAC 930.35 C Solids

# AOAC 930.35 D Ash


# AOAC 930.35 K Non Volatile Acids

# AOAC 930.35 L (calculation from total and non volatile acids)

Volatile acids

WI-AN-007 based on AOAC 982.14 (HPLC) Sugar profile

SANAS ACCREDITED TEST METHOD # Analysis not currently included in scope of accreditation.

CONTACT INFORMATION

Chricilia Jordaan or Tamzyn Isaacs Tel: 021 506 [email protected]

mailto:[email protected]

WWW.SGS.COM

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http://WWW.SGS.COM

sgs agri food laboratory testing capabilities based on aocs cd 8b-90 peroxide value # wi-an-073...

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