2 Pine Trees, Chertsey Lane, Staines-upon-Thames, TW18 3HR, UK Shardlow Business Park London Road Shardlow Derby Derbyshire DE72 2GD Contact: Sarah Ferguson Tel: +44 (0)1332-793000 Fax: +44 (0)1332-799263 E-Mail: sferguson@ilsmail.co.uk Website: www.ils-limited.co.uk Testing performed at the above address only DETAIL OF ACCREDITATION BEVERAGES (general unless specified) Beers, wines and spirits Chemical and Physical Tests Determination of ethanol content (0.01-50% v/v) Ochratoxin A Nitrate/Nitrite 30.18 using gas chromatography with flame ionisation detection (GC-FID) 30.76 by HPLC with Fluorescence Detection 30.53 by anion exchange chromatography Elemental analysis: using flame atomic absorption spectroscopy: Calcium 30.27 Sodium (and as salt by calculation) 30.20 Sulphur dioxide 1) 30.79 by distillation CEREALS, NUTS, SPICES and DRIED FRUIT Aflatoxin B1, B2, G1, G2 Ochratoxin A 2) 30.80 by based on Monier Williams method 30.46 with HPLC Fluorescence Detection 30.76 by HPLC Fluorescence Detection Assessment Manager: LH Page 1 of 8
FOOD and FOOD PRODUCTS (general unless specified) Chemical and Physical Tests Acidity Ash Casein Chloride as sodium chloride Cholesterol Dietary fibre ERH/Aw Determination of ethanol content (0.01-50% v/v) Fat Fatty acid profile Gluten Hydroxyproline (collagen) Meat content (apparent), energy value and total carbohydrates 30.63 by titrimetry 30.05 using gravimetric method 30.140 by ELISA using RIDASCREEN Fast Casein kit 30.09 using titrimetric method 30.97 using gas chromatography 30.44 AOAC method using Sigma Total Dietary Fibre (AOAC) Kit 30.59 using Novasina Thermoconstanter 30.18 using gas chromatography with flame ionisation detection (GC-FID) 1) 30.07 by Werner-Schmid 2) 30.08 by Rose Gottlieb 3) 30.83 by NMR 30.16 using gas chromatography 30.149 by ELISA using RIDASCREEN Gliadin kit 30.68 colorimetric, based on BS 4401 Part II 1995 Q/035 by calculation Cooked meat & meat products Meat species 30.126 using ELISA test kits Uncooked meat, meat products & milk Meat species 30.84 using ELISA test kits Assessment Manager: LH Page 2 of 8
FOOD and FOOD PRODUCTS (general unless specified) Chemical and Physical Tests (cont'd) Moisture 1) 30.02 by gravimetric method 2) 30.04 - Dean and Stark 3) 30.83 by microwave drying High sugar content products Moisture 30.93 using vacuum oven (eg dried fruit, syrups) (including Brine) Nitrate/Nitrite 30.53 by anion exchange chromatography Nitrogen/protein Ochratoxin A Phosphate / Phosphorus ph value Total Sugar and Starch Vitamins: B6 (Pyridoxine) B3 (Nicotinic Acid) B5 (Pantothenic Acid) Biotin Vitamins A, E 30.86 Dumas method 30.76 by HPLC with Fluorescence Detection 30.48 using colorimetric method 30.60 using electrometric method 30.139 by Ion Chromatography coupled with pulsed electrochemical detection Documented In-house methods using Turbidimetric Microbiological Assay 30.114 30.119 30.121 30.120 30.54 by HPLC using UV/VIS Vitamin C 30.57 by HPLC using UV/VIS Fish, Cheese and Wine Histamine 30.133 using ELISA test kits Elemental analysis: using flame atomic absorption spectroscopy: Calcium 30.27 Sodium (and as salt by calculation) 30.20 Assessment Manager: LH Page 3 of 8
FOOD and FOOD PRODUCTS (general unless specified) (cont'd) Non Dairy Food Products and Lactose-Free Dairy Products FOOD and FOOD PRODUCTS & ENVIRONMENTAL SWABS Chemical Tests Sulphur dioxide Low level Lactose ( 10ppm) Qualitative and Quantitative determination of Allergens 1) 30.79 by distillation 2) 30.80 by based on Monier Williams method 30.137 using Ion Chromatography 42.39 using commercial ELISA test kits under flexible scope ENVIRONMENTAL SWABS Microbiological Tests Detection of: Salmonella spp, confirmed Listeria spp. and species Enumeration of: Total aerobic colony count (mesophilic) 11.08 using single selective enrichment in RV Broth and plating on XLD and BGA 1) 11.14 using Buffered Listeria Enrichment Broth and plating on Oxford agar (CCFRA Technical Manual No 43, 5th Edition 2007, Methods 3.2.4 & 3.2.7) 2) 11.35 Customer specified method using Fraser Broth, chromogenic agar and Oxford agar 10.01 based on BS EN ISO 4833:2003 Coliforms 10.50 based on BS ISO 4832:2006 Presumptive Enterobacteriaceae 10.60 based on BS ISO 21528-2:2004 Presumptive Enterococci (Group D) 11.04 in house method using Kanamycin Aesculin Azide Agar Assessment Manager: LH Page 4 of 8
ENVIRONMENTAL SWABS Microbiological Tests Enumeration of: Listeria spp. and species 11.46 Customer specified method using chromogenic agar Coagulase positive Staphylococci 11.05 based on BS EN ISO 6888-1:1999 using latex kit for confirmation FOOD AND FOOD PRODUCTS Detection of: Salmonella spp Campylobacter spp 11.08 using single selective enrichment in RV Broth and plating on XLD and BGA 11.16 using Bolton broth and plating on supplemented Charcoal Blood Free Agar Escherichia coli O157 11.27 based on BS EN ISO 16654-2001 using IMS technique (Dynalbeads) Listeria spp and species 1) 11.25 using selective enrichment in Buffered Listeria Enrichment Broth and plating onto Oxford agar. (FDA Bacteriological Analytical Manual January 2003) 2) 11.35 customer specified method using method using Fraser Broth, chromogenic agar and Oxford agar 3) 11.36 using chromogenic agar based on BS EN ISO 11290 Part 1: 1996 and AMD 1:2004 Salmonella spp 11.26 based on BS EN ISO 6579:2002+A1:2007 Assessment Manager: LH Page 5 of 8
FOOD AND FOOD PRODUCTS Microbiological Tests Enumeration of: Total aerobic colony count (mesophilic) 10.01 based on BS EN ISO 4833:2003 Coliforms 10.50 based on BS ISO 4832:2006 Presumptive Enterobacteriaceae 10.60 based on BS ISO 21528-2:2004 Yeasts and Moulds 10.70 based on BS 21527-1.: 2008 Horizontal method for enumeration of yeasts and mould colony count technique Presumptive Enterococci (Group D) Coagulase positive Staphylococci Presumptive Clostridia - sulphite reducing Spore count (aerobic) Lactic acid bacteria Listeria spp and species 11.04 - documented in house method 11.05 based on BS EN ISO 6888-1:1999 using latex kit for confirmation 11.06 using Iron Sulphite Agar 11.12 based on CCFRA Technical Manual No 43, 5th Edition 2007, Method 1.2.1 11.13 based on BS EN ISO 15214:1998 1) 11.37 using chromogenic agar based on BS EN ISO 11290 Part 2: 1998 and AMD 1:2004 without resuscitation stage 2) 11.18 based on Practical Food Microbiology, 3 rd Edition, 2003, Method 3 3) Customer specified method using chromogenic agar Assessment Manager: LH Page 6 of 8
FOOD AND FOOD PRODUCTS WATER (Potable and Process) Microbiological Tests Enumeration of: Presumptive and confirmed Clostridium perfringens Presumptive Pseudomonas spp Bacillus cereus Escherichia coli (ß-glucuronidase positive) Enumeration of: Coliforms & E. coli Aerobic colony count at 22 C & 37 C Enterococci Pseudomonas aeruginosa Clostridium perfringens and Sulphite Reducing Clostridia 11.07 based on CCFRA Technical Manual No 43, 5 th Edition 2007, Method 3.6.1 11.09 based on BS EN ISO 13720:2010 11.10 based on Practical Food Microbiology, 3 rd edition 2003 (Section 6.2) 11.29 based on BS ISO 16649-1:2001 using membrane method 11.30 using IDEXX Colilert Quantitray Most Probable Number, based on The Microbiology of Drinking Water (Environment Agency), Part 4D 2009 13.07 using YEA pour plate at 22 C and 37 C based on The Microbiology of Drinking Water (Environment Agency), Part 7, 2012 13.18 using membrane filtration based on The Microbiology of Drinking Water (Environment Agency), Part 5, 2012 13.19 using membrane filtration based on The Microbiology of Drinking Water (Environment Agency), Part 8, 2010 13.20 using membrane filtration, based on Microbiology of Drinking Water (Environment Agency), Part 6, 2010 Assessment Manager: LH Page 7 of 8
WATER (Potable and Process) Microbiological Tests Detection of: Legionella spp and of Legionella pneumophila serogroup 1 and 2-15 Salmonella spp and species 13.08 Documented In-House Method based on BS 6068-4.12:1998; ISO 11731-1:1998 13.21 Documented In House Method based on The Microbiology of Drinking Water Part 9, 2006 END Assessment Manager: LH Page 8 of 8