United States Department of Agriculture
United States Department of Agriculture Food Safety and Inspection Service
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Laboratories & Procedures
FSIS laboratories monitor and analyze production processes, identify and evaluate potential foodborne hazards, determine estimates of risk to human health, and respond to recognized, emerging, or potential threats to the food supply.
Test tubes Update to Chemistry Lab Guidebook (Sep 12, 2012)
Added: Determination for Ceftiofur-Related (DCA) Residues by HPLC (PDF Only). Effective Oct 1, 2012.
Egg breaking equipment List of Pasteurized Egg Products Recognized Laboratories (PDF Only)
This list of member laboratories will be updated every six months, approximately. Subscribe to get email notification.
Preparing samples in lab Updates to Microbiology Lab Guidebook (Jun 8, 2012)
The Guidebook's Salmonella chapter now includes Appendix 1.00, Salmonella Serotypes Reportable by Molecular Detection. (See June 8 Constituent Update.)
FSIS Laboratories
The laboratories coordinate and conduct analytical services in support of the Agency's farm-to-table strategies.
Accredited Laboratory Program
The Accredited Laboratory Program (ALP) accredits nonfederal analytical chemistry laboratories to analyze meat and poultry food products for moisture, protein, fat, and salt (MPFS) content, and/or certain specific classes of chemical residues.

Pasteurized Egg Product Recognized Laboratory Program
Pasteurized Egg Products Recognized Laboratory (PEPRLab) Program laboratories perform Salmonella analysis on official surveillance samples of pasteurized egg products.

Guidebooks & Methods
The Guidebooks contain current protocols for analytical tests required by FSIS regulatory activities on meat, poultry and egg products. They include Microbiology Laboratory Guidebook, Chemistry Laboratory Guidebook, and Pathology Laboratory Guidebook.



Last Modified: August 22, 2012

 

 

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