Annex to the Accreditation Certificate D-PL according to DIN EN ISO/IEC 17025:2005

Transcription

1 Deutsche kkreditierungsstelle GmbH nnex to the ccreditation Certificate D-PL according to DIN EN ISO/IEC 17025:2005 Period of validity: to Holder of certificate: Eurofins Institut Dr. ppelt Leipzig GmbH with the locations Täubchenweg 28, Leipzig Täubchenweg 51, Leipzig Tests in the fields: physical, physico-chemical, chemical, sensory, microbiological, molecular biological and immunological analysis of food; selected physico-chemical and microbiological analysis of animal feeding stuffs; selected physico-chemical analysis of cosmetic products; physical, physico-chemical and microbiological analysis of equipment and consumer goods in food areas; microbiological and selected physico-chemical analysis of water; microbiological analysis and selected indicator parameters in accordance with the German Drinking water Regulation, sampling of raw and drinking water; sampling of industrial water in accordance with Section 3 (8) 42 nd ImSchV; sampling of food, commodities and water from standing waters bbreviations used: see last page This document is a translation. The definitive version is the original German annex to the accreditation certificate. 1/34

2 The test and sampling methods are marked with the following symbols for the locations at which they are carried out: = Leipzig, Täubchenweg 28 = Leipzig, Täubchenweg 51 Within the given testing field the testing laboratory is permitted, without being required to inform and obtain prior approval from DkkS, the following: *) the free choice of standard or equivalent testing methods. **) the modification, development and refinement of testing methods. The listed testing methods are exemplary. The testing laboratory is permitted, without being required to inform and obtain prior approval from DkkS, to use standards or equivalent testing methods listed here with different issue dates. The testing laboratory maintains a current list of all testing methods within the flexible scope of accreditation. 1 nalysis of food 1.1 Sampling VO (EG) Nr. 401/ VO(EG)Nr. 1882/ Directive 2002/63/EG LEI-M Commission Regulation laying down the methods of sampling and analysis for the official control of the levels of mycotoxins in food; nnex I Commission Regulation laying down methods of sampling and analysis for the official control of the levels of nitrates in certain food Sampling methods for the official control of pesticide residues in and on products of vegetable and animal origin Sampling of food 1.2 Sample preparation LEI-SOP L Pressure digestion of food as preparation for determination of sodium by flame S Period of validity: to Translation - 2/34

3 1.3 Determination of the external quality/appearance, consistency, smell and taste by means of simple descriptive tests SU L nalysis of food - Sensory analysis - Simple descriptive test (adoption of standard of same name DIN 10964, November 2014 edition) (Modification: Scope of the test panel, requirements for test room, sample encryption, packaging, details of test report) 1.4 Determination of the external quality/appearance, consistency, smell and taste by means of evaluation scheme * LEI-SOP L LEI-SOP L LEI-SOP L LEI-SOP L LEI-SOP L LEI-SOP L LEI-SOP L LEI-SOP L LEI-SOP L LEI-SOP L LEI-SOP L Sensory testing of baking mixes for bread (except dry flat bread) with evaluation scheme Sensory testing of confectionery products with evaluation scheme Sensory testing of sweets with evaluation scheme Sensory testing of cereal flakes with evaluation scheme Sensory testing of dry flat breads with evaluation scheme Sensory testing of cappuccino products with evaluation scheme Sensory testing of oilseeds and oilseed preparations with evaluation scheme Sensory testing of frozen vegetables, fruits and potato products with evaluation scheme Sensory testing of bread and small baked products (before and after preparation) with evaluation scheme Sensory testing of pastries (before and after preparation) with evaluation scheme Sensory testing of combination bakery products (before and after preparation) with evaluation scheme Period of validity: to Translation - 3/34

4 LEI-SOP L LEI-SOP L Sensory testing of baking mixes for pastries with evaluation scheme Sensory testing of meat and meat products with evaluation scheme 1.5 General chemical and chemical-physical analysis DIN SU L Correction SU L Nordic Commitee on Food nalysis No LEI-SOP L LEI-SOP L SOP-P L SOP-P L SOP-P L Food hygiene - Temperatures for food Detection of condensed phosphates in meat and meat products (Modification: pplication to additional matrices: Fish, fish products, crustaceans and seafood, thaw water; extension of test mixture; optimisation of flow agents and spray reagents) Determination of essential oil content in spices, seasoning ingredients and herbs; steam distillation method (in accordance with DIN ISO 6571) (Modification: Result expressed in terms of fresh weight (not dry matter)) Water ctivity - Instrumental Determination by Novasina Electronic Hygrometer and qua Lab Dew Point Instrument Lipase activity in food (colour reaction, qualitative) IR spectroscopic analysis of foreign bodies in food and commodities Determination of fill quantity of liquid food (volumetric) Determination of expansion of food along a straight line Determination of the number of prepackages 1.6 Determination of characteristics, ingredients and additives by titrimetry ** ISO Determination of water; Karl Fischer method (general method) (Modification: utomation) Period of validity: to Translation - 4/34

5 SU L / SU L / SU L SU L SU L SU L / SU L SU L SU L SU L SU L SU L Correction SU L SU L 20.01/ Determination of sulphite in food - Part 1: Optimized Monier- Williams method (in accordance with DIN EN 1988 Part 1) Determination of nitrogen content in milk and milk products - Part 1: Kjeldahl principle and raw protein calculation Determination of chloride content in cheese and processed cheese - Potentiometric method Determination of raw protein content in eggs and egg products Determination of raw protein content in meat and meat products - Kjeldahl titrimetric method - Reference method (Modification: Extension to fish and fish products matrices) Determination of salt content (sodium chloride) in meat products - Potentiometric endpoint determination (Modification: pplication also to meat, fish and fish products) Determination of content of volatile nitrogenous bases (TV-N) in fish and fish products; reference method Determination of acid number and acidity of animal and vegetable fats and oils (in accordance with DIN EN ISO 660) Determination of peroxide number in animal and vegetable fats and oils - Iodometric (visual) endpoint determination Determination of salt content in margarine (potentiometric method) (Modification: Extension to butter and other fat spreads) Determination of total protein content in margarine (Modification: Extension to butter; automation) Determination of chloride for the calculation of salt in bread, including small baked products made of bread dough (Modification: Extension to pastries; pre-drying & blend tests omitted) Determination of raw protein content in bread including small baked products made of bread dough; Kjeldahl method (Modification: Extension to pastries) Determination of total acidity in mayonnaise and emulsified sauces Period of validity: to Translation - 5/34

6 SU L 20.01/ SU L SU L SU L Correction SU L SU L Correction SU L Correction DGF C-V 11d (14) 2014 LEI-SOP L LEI-SOP L LEI-SOP L LEI-SOP L Determination of salt content in mayonnaise and emulsified sauces (Modification: Determination by potentiometric titration, automation) Determination of chloride in the cover brine and press liquor for the calculation of salt in sauerkraut (Modification: Extension to juices and juice concentrates; use of other chemicals; changed sample volume) Determination of titratable acids (total acidity) in the cover brine and press liquor for sauerkraut Determination of chloride content of tomato paste (potentiometric method) Determination of total acidity of tomato purée (potentiometric method) Determination of total nitrogen in tomato purée (Modification: utomation) Determination of chloride for the calculation of salt in mustard (Modification: Extension to spices, seasoning ingredients, salt, vegetables and vegetable products; also with additional processing step) Wijs iodine value Cyclohexane/glacial acetic acid method Determination of nitrogen content and raw protein content in food by the Kjeldahl titrimetric method Determination of total acidity in food by potentiometry Determination of sulphite in food by the Zonneveld-Meyer method Determination of sulphite in food by the Reith-Willems method Period of validity: to Translation - 6/34

7 1.7 Determination of characteristics, ingredients and additives by gravimetry ** SU L Correction SU L SU L SU L SU L SU L SU L SU L SU L SU L SU L SU L nalysis of food - Determination of fibre in food Determination of fat content of milk and milk products by the Weibull-erntrop gravimetric method (Modification: utomation) Determination of the dry matter content of milk and cream; reference method (in accordance with DIN 10348) (Modification: Extension to milk products; also additional use of sea sand, drying time) Determination of total ash in milk and milk products (in accordance with DIN 10477) (Modification: Chemicals is omitted, temperature) Determination of dry matter in eggs and egg products Determination of water content in meat and meat products - Gravimetric method - reference method (Modification: Extension to fish and fish products) nalysis of food - Determination of ash in meat, meat products and sausages - Gravimetric method (reference method) (Modification: Extension to fish and fish products; sample weight) Determination of total fat content in meat and meat products - Weibull-Stoldt gravimetric method - Reference method (Modification: Extension to fish and fish products) Determination of water content in margarine (Modification: Extension to butter and other fat spreads; drying time) Determination of fat content in margarine and other fat spreads nalysis of food - Determination of total fat content in cereal products after acid digestion by extraction and gravimetry Determination of moisture content in cereal flour (Modification: Drying time) Period of validity: to Translation - 7/34

8 SU L SU L Correction SU L Correction SU L 20.01/ SU L 20.01/ SU L E (EG) and 1 (EG) to 10 (EG), method SU L SU L SU L SU L SU L OC Offic. Meth Determination of ash in cereal flour (Modification: Sample weight) Determination of loss on drying in bread including small baked products made of bread dough (Modification: Extension to pastries; pre-drying omitted) Determination of ash in bread including small baked products made of bread dough (Modification: Extension to pastries; pre-drying omitted) Determination of dry matter in mayonnaise and emulsified sauces (Modification: Drying time) Determination of total fat content in mayonnaise and emulsified sauces (Modification: utomated digestion) nalytical methods for determination of the composition of certain sugars intended for human consumption; Method 1: Determination of loss in mass by drying Determination of dry matter content in solid chocolate (Modification: Extension to cocoa and cocoa products, sweets; sample preparation) Determination of total fat content in chocolate (Modification: Extension to cocoa and cocoa products, sweets; sample homogenisation; automation) nalysis of tea - Determination of acid-insoluble ash (Modification: shing at higher temperature; single determination) Determination of total fat content in mustard nalysis of spices and seasoning ingredients - Determination of total ash and acid-insoluble ash (Modification: Extension to vegetables and vegetable products) Solids (lcohol-insoluble) in Canned Peas - Gravimetric Method Period of validity: to Translation - 8/34

9 LEI-SOP L LEI-SOP L LEI-SOP L LEI-SOP L LEI-SOP L LEI-SOP L LEI-SOP L LEI-SOP SOP-P L LEI-SOP L Determination of impurities in food Determination of water content and dry matter in food by the gravimetric method Determination of fat content in food by the Weibull-Stoldt method Determination of total ash and acid-insoluble ash in food by the gravimetric method Determination of the fill quantity of food by the gravimetric method Determination of proportions of food by the gravimetric method Determination of total fat content in vegetables, fruits and their products by Weibull-Stoldt Determination of content of free fat in food containing only free fats by Soxhlett Determination of portion size of prepackages by gravimetry Determination of proportions in nuts by LDI-Süd specification 1.8 Determination of ingredients and additives by photometry * SU L r-iopharm r-iopharm nalysis of food - Determination of hydroxyproline content in meat, meat products and sausages - Photometric method after acid digestion (reference method) UV test for determination of D-lactic acid and L-lactic acid in food and other sample materials UV test for determination of native starch and starch partial hydrolysates in food and other sample materials Period of validity: to Translation - 9/34

10 1.9 Determination of ph value by electrode measurement * SU L Correction SU L SU L SU L 20.01/ SU L SU L SU L OC Offic. Meth Determination of ph of caseins and caseinates; reference method (Modification: pplication also to cheese; sample preparation) Measurement of ph in eggs and egg products Measurement of ph in meat and meat products (Modification: Extension to fish and fish products) Measurement of ph in mayonnaise and emulsified sauces Measurement of ph in the cover brine and press liquor for sauerkraut Determination of ph of tomato purée Determination of ph of fruit and vegetable juices (in accordance with DIN EN 1132) aked products H Hydrogen Ion ctivity (ph) 1.10 Detection and determination of residues, mycotoxins, contaminants and ingredients by gas chromatography with conventional detectors (GC-FID, GC-ECD/FID, GC-ECD/NPD, GC-FPD, GC double FID) ** SU L / SU L / Determination of bromide residues in low-fat food; part 2: Determination of inorganic bromide (in accordance with DIN EN ) (Modification: pplication derivatisation ; extended by determination of chloride, sample preparation, extended calibration range) low-fat food; determination of dithiocarbamate and thiuram disulfide residues - Part 2: Gas chromatographic method (Modification: Use of methanol instead of acetone as solvent, reduced sample weight and solvent addition) Period of validity: to Translation - 10/34

11 SU L / SU L Correction SU L DGF C-VI 10a 2000 DGF C-VI 11e 1998 SLM Nr LEI-SOP L low-fat food - Determination of dithiocarbamate and thiuram disulfide residues - Part 3: UV spectrophotometric xanthate method (in accordance with DIN EN Part 3) (Modification: Modified sample preparation, lower calibration range for organic products) Determination of butyric acid as methyl ester in fat from bread including small baked products made of bread dough (Modification: Extension to dairy products (butter, cream, cheese), standards, calibration) Gas chromatographic determination of ethylene oxide and 2-chloroethanol in spices (Modification: Modified calibration and sample preparation) Gas chromatography: nalysis of fatty acids and fatty acid distribution Fatty acid methyl ester (TMSH methods) (Modification: lso application for determination of omega-3 and omega-6 fatty acid content, other internal standard (C13: 0); higher sample weight with adaptation of the derivatisation reagent) Determination of sugar in sugars, gas chromatography (Modification: Extension to food matrix; also determination of tagatose, isomalt, standards, calibration, sample preparation, GC conditions; also determination of sugar alcohols (xylitol, lactitol, maltitol, mannitol, sorbitol)) Determination of authenticity of citrus oils by GC-FID 1.11 Detection and determination of residues, mycotoxins, contaminants and ingredients by gas chromatography with mass selective detectors (GC-MS-TOF, GC-MS/MS) * SU L nalysis of food - Modular multi-method for the determination of plant protection product residues in food (revised and extended version of DFG Method S 19) (Modification: Modified E modules, automated GPC) Period of validity: to Translation - 11/34

12 SU L / DGF C-VI 18 (10) 2010 nalysis of food - Multi-method for determination of plant protection product residues in plant-based food by GC-MS (/MS) or LC-MS/MS after acetonitrile extraction/partitioning and cleanup using dispersive SPE (QuEChERS modular) (Modification: Skatole: pplication also for non-pesticide skatole, extension to animal, high-fat food, module E1 without addition of buffer-salt mixture, module C4 with higher PS and C18 content, module C5 with higher PS content; GC-MS/MS: E5 different water addition for dried fruits, C4 with different composition of sorption mixture; all methods: Filtration of final extract) Fatty acid-bound 3-chloropropane-1,2-diol (3-MCPD ester) and 2,3-epoxypropane-1-ol (glycidol) (Modification: Use of t-me (tertiary butyl methyl ether) as solvent, concentration of extract by rotary vacuum concentrator, filtration of final extract) 1.12 Detection and determination of residues, mycotoxins, contaminants and ingredients by liquid chromatography with conventional detectors (LC-FL, LC-RI, LC-UV/VIS, LC-DD) ** SU L SU L SU L Correction SU L / Determination of preservatives in low-fat food Determination of acesulfame-k, aspartame and saccharin sodium in food - HPLC method (in accordance with DIN EN 12856) (Modification: Saccharin not in food containing CO 2) Determination of sodium cyclamate in food; HPLC method (in accordance with DIN EN 12857) Determination of ochratoxin in cereals and cereal products; part 1: High performance liquid chromatography method with silica gel purification (in accordance with DIN EN ISO Part 1) (Modification: Chemicals, standards, equipment, implementation, extension to food other than roasted coffee) Period of validity: to Translation - 12/34

13 SU L SU L Correction SU L / SU L SU L SU L SLM LEI-SOP L LEI-SOP L LEI-SOP L LEI-SOP L Determination of aflatoxin 1 and the sum of aflatoxin 1, 2, G1 and G2 in cereals, nuts and related products; high-performance liquid chromatographic method with post-column derivatisation and immunoaffinity column clean-up (in accordance with DIN EN 12955) (Modification: Chemicals, equipment, including bakery products and other matrices except alcoholic drinks and fresh vegetable products) Determination of propionic acid in bread (Modification: Extension to bakery products, content of propionic acid expressed in mg/kg; chemicals; use of different separation column; different injection volume) Determination of nitrate content in vegetables and vegetable products; HPLC and IC methods (Modification: Matrix extension to fruit bars) Determination of theobromine and caffeine in cocoa nalysis of coffee and coffee products; determination of caffeine content by HPLC; reference method (in accordance with DIN ISO 20481) (Modification: Mobile Phase) Determination of ochratoxin in roasted coffee - HPLC method with immunoaffinity column clean-up (Modification: Chemicals, standards, equipment) Determination of caffeine in soft drinks Determination of organic acids in food by HPLC Determination of glucose, fructose, sucrose, lactose and maltose in food by HPLC-RI Determination of glycerol in food by HPLC-RI Determination of vanillin, p-hydroxybenzaldehyde, vanillic acid, p-hydroxybenzoic acid and ethylvanillin in food by HPLC Period of validity: to Translation - 13/34

14 1.13 Detection and determination of residues, mycotoxins, contaminants and ingredients by liquid chromatography with mass selective detectors (LC-MS/MS) ** SU L SU L SU L / LEI-SOP L LEI-SOP L LEI-SOP L LEI-SOP L SOP-P L LEI-SOP L LEI-SOP L SOP-P L nalysis of food - Modular multi-method for the determination of plant protection product residues in food (revised and extended version of DFG Method S 19) (Modification: Modified E modules, automated GPC) nalysis of food - Determination of chlormequat and mepiquat in low-fat food - LC-MS/MS method (Modification: pplication also for parameter diquat; modified calibration and sample preparation) nalysis of food - Multi-method for determination of plant protection product residues in plant-based food by GC-MS (/MS) or LC-MS/MS after acetonitrile extraction/partitioning and cleanup using dispersive SPE (QuEChERS modular) (Modification: QV: Extension to QV; organotin compounds and dithianone: Extraction with acid acetonitrile, QuEChERS extraction salts without citrate; all methods: E5 - different water addition for dried fruits, filtration of final extract) Determination of fosetyl-l and phosphonic acid in plant-based food and products by LC-MS/MS (in accordance with CVU ) Determination of maleic hydrazide in plant-based food by LC- MS/MS (in accordance with CVU ) Determination of maleic hydrazide in milk by LC-MS/MS (in accordance with CVU ) Determination of bixin in spices and seasoning mixtures by LC- MS/MS Determination of auramine in food by LC-MS/MS Determination of fumonisin 1, 2 and 3 in cereals and cereal products by LC-MS/MS Determination of various mycotoxins in food by LC-MS/MS (multi-method) Determination of anisatin in food using LC-MS/MS Period of validity: to Translation - 14/34

15 SOP-P L SOP-P L LEI-SOP L LEI-SOP L SOP-P L LEI-SOP L Determination of glyphosate, MP and glufosinate in plantbased food and bakery products by LC-MS/MS Determination of trimethylsulfonium cation in plant-based food by LC-MS/MS (in accordance with CVU ) Determination of acrylamid in food by LC-MS/MS Determination of ethephon in plant-based food by LC-MS/MS Determination of perchlorate and chlorate in plant-based food by LC-MS/MS (in accordance with CVU ) Determination of illegal colourants in spices, spice extracts by LC- M/MS 1.14 tomic absorption spectrometry (S) LEI-SOP L Determination of sodium in food by S 1.15 Determination of radioactivity of food LEI-SOP L Determination of radioactivity in food by ecquerel Monitor 1.16 Detection of bacteria by PCR X * Du Pont TM X System Q0608C Du Pont TM X System Q0606C Detection of salmonella in food by the X-PCR method Detection of Listeria monocytogenes with the PCR system X Period of validity: to Translation - 15/34

16 1.17 Detection of allergens, bacteria and genetically modified organisms (GMOs) and testing for cauliflower mosaic virus (CaMV) in food by real-time PCR * SureFood LLERGEN ID Sesame S SureFood LLERGEN ID Celery S SureFood LLERGEN ID Mustard S SureFood GMO SCREEN CaMV S CGene Salmonella spp. Eurofins GeneScan Cat. no Qualitative detection of sesame DN in food by real-time PCR Qualitative detection of celery DN in food by real-time PCR Qualitative detection of DN from yellow, brown and black mustard in food in accordance with Regulation (EU) 1169/2011 by real-time PCR Qualitative detection of CaMV DN (cauliflower mosaic virus) in food and animal feeding stuffs by real-time PCR Test kit for qualitative real-time PCR detection of Salmonella spp. (Modification: dditional enrichment step for chocolate and spices matrix, different sample weight quantities, no application on walnuts) 1.18 Determination of selected components by ELIS Determination of allergens in food by ELIS * RIDSCREEN FST Peanut R RIDSCREEN FST Soya R RIDSCREEN FST Hazelnut R Enzyme immunoassay for quantitative determination of peanut Enzyme immunoassay for quantitative determination of soy proteins Enzyme immunoassay for quantitative determination of hazelnut in food (Modification: lso single determination) Period of validity: to Translation - 16/34

17 Veratox for Total Milk llergen Veratox for Histamine Veratox for Egg llergen RIDSCREEN FST Mandel/lmond R RIDSCREEN Gliadin R RIDSCREEN FST Lupine R Enzyme immunoassay for quantitative determination of total milk Enzyme immunoassay for quantitative determination of histamine in food Enzyme immunoassay for quantitative determination of chicken egg in food Enzyme immunoassay for quantitative determination of almond in food Enzyme immunoassay for quantitative determination of gliadins and related prolamins in food Enzyme immunoassay for quantitative determination of lupine proteins Determination of mycotoxins by ELIS RIDSCREEN flatoxin M 1 30/15 R Enzyme immunoassay for quantitative determination of aflatoxin M Detection and determination of bacteria, yeasts and moulds using cultural microbiological methods ** ISO ISO Horizontal method for the detection and enumeration of coliforms Most probable number technique Horizontal method for the enumeration of coliforms - Colonycount technique (Modification: lso single analysis, also spiral plater method) Period of validity: to Translation - 17/34

18 ISO ISO ISO ISO DIN ISO DIN EN ISO DIN EN ISO DIN EN ISO Horizontal method for the detection and enumeration of presumptive Escherichia coli - Most probable number technique (Modification: Direct smear instead of 2nd selection medium) Horizontal method for the enumeration of β-glucuronidasepositive Escherichia coli in food - Part 2: Colony-count technique at 44 C using 5-bromo-4-chloro-3-indolyl β-d-glucuronic acid (Modification: lso single analysis, also spatula and spiral plater methods) Horizontal method for the enumeration of yeasts and moulds - Colony-count technique - Part 2: Colony count technique in products with water activity equal to or less than 0,95 (Modification: lso single analysis, pour plate and spiral plater methods, YGC agar, incubation 3-5 days) Determination of Enterobacteriaceae in food by MPN technique and enumeration method (Modification: Direct smear instead of 2nd selection medium) (standard withdrawn) Horizontal method for the enumeration of β-glucuronidasepositive Escherichia coli in foodstuffs - Part 1: Colony-count technique at 44 C using membranes and 5-bromo-4-chloro-3- indolyl beta-d-glucuronide Microbiology of food and animal feeding stuffs - Horizontal method for the enumeration of coagulase-positive staphylococci (Staphylococcus aureus and other species) - Part 1: Technique using aird-parker agar medium (Modification: lso single analysis, confirmation of latex agglutination test and coagulase test, also spiral plater method) Microbiology of food and animal feeding stuffs- Horizontal method for the enumeration of coagulase-positive staphylococci (Staphylococcus aureus and other species) - Part 3: Detection and MPN technique for low numbers (Modification: Confirmation of latex agglutination test and coagulase test) Microbiology of food and animal feeding stuffs - Horizontal method for the enumeration of presumptive acillus cereus - Colony-count technique at 30 C (Modification: lso single analysis, also spiral plater method) Period of validity: to Translation - 18/34

19 DIN EN ISO DIN SU L SU L SU L SU L SU L SU L SU L / Horizontal method for the enumeration of Clostridium perfringens - Colony-count technique (Modification: lso single analysis, spiral plater method, also TSC agar + supplement) Microbiological analysis of meat and meat products - Determination of surface colony count of meat - Destructive method (taking down method) Horizontal method for the detection of Salmonella ssp. in food (Modification: 2. Enrichment only with MKTTn broth, confirmation with PCR) Horizontal method for the detection and enumeration of Listeria monocytogenes in food; part 2: Counting methods (Modification: Evaluation of colony count after 48 h, confirmation with PCR or biochemically) Horizontal method for the detection and enumeration of Listeria monocytogenes in food; part 1: Detection method (Modification: 2 consecutive selective enrichments, evaluation of colony count only after 48 h, confirmation with PCR or biochemically) Horizontal procedure for the enumeration of presumptive bacillus cereus in foodstuffs; colony-count technique at 30 C (Modification: lso single analysis, also spiral plater method) Method for the enumeration of coagulase-positive staphylococci (Staphylococcus aureus and other species) in food - Part 1: Method with aird Parker agar (Modification: lso single analysis, incubation aerobic 37 C, confirmation of latex agglutination test and coagulase test, also spiral plater method) Method for the enumeration of Clostridium perfringens in food; colony-count technique (Modification: lso single analysis, also spiral plater method, also TSC agar + supplement) Horizontal method for the enumeration of microorganisms - Part 1: Colony count at 30 C by the pour plate technique (Modification: lso single analysis) Period of validity: to Translation - 19/34

20 SU L / SU L SU L / SU L / SU L / SU L Correction SU L SU L SU L Horizontal method for the enumeration of microorganisms - Part 2: Colony count at 30 C by the surface plating technique (Modification: lso single analysis) Horizontal method for the enumeration of coagulase-positive staphylococci (Staphylococcus aureus and other species) in food; detection and MPN method for low bacterial counts (Modification: Confirmation of latex agglutination test) Horizontal method for the enumeration of β-glucuronidasepositive Escherichia coli in food - Part 2: Colony-count technique using 5-bromo-4-chloro-3-indolyl β-d-glucuronic acid (Modification: Single analysis; also spatula and spiral plater methods) Horizontal method for detection and enumeration of Enterobacteriaceae in food - Part 1: MPN technique Horizontal method for detection and enumeration of Enterobacteriaceae in food - Part 2: Colony-count method (Modification: lso single analysis, also spiral plater method, incubation 48 h, for cocoa and chocolate matrix) Determination of Escherichia coli in milk, milk products, butter, cheese and ice cream; method with liquid culture medium (Modification: Extension to nuts, sweets, chocolate, spices, flavours, cereals and cereal flour products) Determination of Enterococcus faecalis and Enterococcus faecium in meat and meat products; spatula method (reference method) (Modification: Extension to spices, cereals, cereal flour products, nuts, chocolate, sweets, ready meals, also single analysis, also spiral plater method) Determination of mesophilic sulphite-reducing clostridia in meat and meat products - pour plate method (reference method) (Modification: Extension to ready meals, spices, seasoning ingredients, dry soups, cereal products, also single analysis, also spiral plater method) Determination of surface colony count of meat; destructive process (taking down method) Period of validity: to Translation - 20/34

21 SU L SU L SU L SU L IOMÉRIEUX TEMPO L IOMÉRIEUX TEMPO E IOMÉRIEUX TEMPO TC IOMÉRIEUX TEMPO C IOMÉRIEUX TEMPO EC IOMÉRIEUX TEMPO ST IOMÉRIEUX TEMPO C Ref ; nalysis of food - Enumeration of Pseudomonas spp. in meat and meat products (Modification: Extension to fish, fish products, ready meals, animal feeding stuffs, also single analysis, also spiral plater method) Detection of faecal streptococci in natural mineral water, spring and bottled water; reference method Detection of Pseudomonas aeruginosa in natural mineral water, spring and bottled water; reference method Detection of sulphite-reducing, spore-forming anaerobes in natural mineral water, spring and bottled water; reference method utomated test for colony count of lactic acid bacteria from food in h utomated test for colony count of Enterobacteriaceae from food in h utomated test for colony count of total coliforms from food in 24 h utomated test for colony count of viable, aerobic, mesophilic germ flora in food utomated test for colony count of Escherichia coli from food in h utomated test for colony count of coagulase-positive staphylococci (Staphylococcus aureus) from food in h utomated test for colony count of the acillus cereus group in food in h Period of validity: to Translation - 21/34

22 IOCCC SOP--M SOP--M LEI-SOP M SOP--M SOP--M SOP--M SOP--M SOP--M SOP--M SOP--M SOP--M SOP-P M SOP-P M SOP-P M Microbiological examination of chocolate and other products - Determination of aerobic, mesophilic bacterial count at 30 C in food (Modification: lso single analysis, also spiral plater method) Determination of anaerobic spores and spore formers in food Determination of aerobic, thermophilic spores Determination of aerobic, mesophilic spore formers and aerobic, mesophilic spores in food and animal feeding stuffs Determination of Lactobacillus acidophilus in probiotic food/products Detection of aerobic, mesophilic bacteria, Enterobacteriaceae and lactic acid bacteria in 1 g of turkey meat cubes Detection of acillus subtilis in cereals and cereal products Determination of bacterial count of acid-tolerant bacteria in fruit juices and soft drinks Determination of germs harmful to beer in beer and brewer s yeast Determination of aerobic bacterial count at 30 C in sugar Determination of faecal coliform bacteria in sweets using solid culture medium at 44 C Detection and determination of gas-forming lactobacteria in spices/ seasoning ingredients (mustard and ketchup) Detection and determination of osmotolerant yeasts in food Determination of osmotolerant moulds in food Determination of spore count of gas-forming anaerobes in food by MPN method Period of validity: to Translation - 22/34

23 1.20 Inhibitor test for the presence of microorganisms SU L Search method for the presence of anti-infective agents in milk; agar diffusion method with acillus stearothermophilus (brilliant black reduction test) (Modification: pplication also for milk products, commercial test kit) 2 nalysis of animal feeding stuffs 2.1 Determination of mycotoxins by liquid chromatography with conventional detectors * SU L SU L Determination of ochratoxin in cereals and cereal products; part 1: High performance liquid chromatography method with silica gel purification (in accordance with DIN EN ISO Part 1) (Modification: Extension to animal feeding stuffs, sample preparation, standards, chemicals, equipment, implementation) Determination of aflatoxin 1 and the sum of aflatoxin 1, 2, G1 and G2 in cereals, nuts and related products; high-performance liquid chromatographic method with post-column derivatisation and immunoaffinity column clean-up (in accordance with DIN EN 12955) (Modification: Extension to animal feeding stuffs, sample preparation, standards, chemicals, equipment, implementation, HPLC conditions) 2.2 Determination of residues and mycotoxins by liquid chromatography with mass selective detectors (LC-MS/MS) in certain animal feeding stuffs such as vegetables/vegetable waste, cereals/cereal products and their waste, oils/oilseeds and fatty animal feeding stuffs ** SU L SU L / nalysis of food - Determination of chlormequat and mepiquat in low-fat food - LC-MS/MS method (Modification: pplication also to animal feeding stuffs matrix and for the parameter diquat; modified calibration and sample preparation) nalysis of food - Multi-method for determination of plant protection product residues in plant-based food by GC-MS (/MS) or LC-MS/MS after acetonitrile extraction/partitioning and cleanup using dispersive SPE (QuEChERS modular) (Modification: pplication to animal feeding stuffs matrix, filtration of final extract) Period of validity: to Translation - 23/34

24 LEI-SOP P LEI-SOP L Determination of various mycotoxins in animal feeding stuffs by LC-MS/MS (multi-method) Determination of glyphosate in plant-based animal feeding stuffs by LC-MS/MS 2.3 Determination of residues by gas chromatography with mass-selective detectors (GC-MS- TOF, GC-MS/MS) in certain animal feeding stuffs such as vegetables/vegetable waste, cereals/cereal products and their waste, oils/oilseeds and fatty animal feeding stuffs * SU L SU L / nalysis of food - Modular multi-method for the determination of plant protection product residues in food (revised and extended version of DFG Method S 19) (Modification: pplication to animal feeding stuffs matrix, Modified E modules, automated GPC) nalysis of food - Multi-method for determination of plant protection product residues in plant-based food by GC-MS (/MS) or LC-MS/MS after acetonitrile extraction/partitioning and cleanup using dispersive SPE (QuEChERS modular) (Modification: pplication to animal feeding stuffs matrix, E5 - different water addition for dried fruits, C4 with different composition of sorption mixture, filtration of final extract) 2.4 Determination of bacteria, yeasts and moulds using cultural microbiological methods ** ISO SO ISO ISO Microbiology - Horizontal method for the detection and enumeration of coliforms - MPN technique Microbiology - Horizontal method for the enumeration of coliforms - Colony-count technique (Modification: lso single analysis, also spiral plater method) Microbiology - General guideline for the enumeration of Enterobacteriaceae without resuscitation; MPN method and colony-count technique (Modification: lso single analysis, also spiral plater method) (standard withdrawn) Microbiology of food and animal feeding stuffs - Horizontal method for the enumeration of β-glucuronidase-positive Escherichia coli - Part 2: Colony-count technique at 44 C using 5- bromo-4-chloro-3-indolyl β-d-glucuronic acid (Modification: Single analysis (except for cross checks), additional spatula and spiral plater methods) Period of validity: to Translation - 24/34

25 ISO DIN ISO DIN EN ISO DIN EN ISO DIN EN ISO DIN EN ISO DIN EN ISO DIN EN ISO Horizontal method for the enumeration of yeasts and moulds - Colony-count technique (Modification: lso single analysis, pour plate and spiral plater methods, YGC agar, incubation 3-5 days) Microbiology of food and animal feeding stuffs - Horizontal method for the enumeration of β-glucuronidase-positive Escherichia coli - Part 1: Colony-count technique at 44 C using membranes and 5-bromo-4-chloro-3-indolyl beta- D-glucuronide Microbiology of food and animal feeding stuffs - Horizontal method for the enumeration of microorganisms - Colony-count technique at 30 C (Modification: lso single analysis, pour plate and spiral plater methods) (standard withdrawn) Microbiology of food and animal feeding stuffs - Horizontal method for the detection of Salmonella spp. Microbiology of food and animal feeding stuffs - Horizontal method for the enumeration of coagulase-positive staphylococci (Staphylococcus aureus and other species) - Part 1: Technique using aird-parker agar medium (Modification: lso single analysis, also spiral plater method, incubation aerobic 37 C, confirmation) Microbiology of food and animal feeding stuffs- Horizontal method for the enumeration of coagulase-positive staphylococci (Staphylococcus aureus and other species) - Part 3: Detection and MPN technique for low numbers (Modification: Confirmation) Microbiology of food and animal feeding stuffs - Horizontal method for the enumeration of presumptive acillus cereus - Colony-count technique at 30 C (Modification: lso single analysis, also spiral plater method) Microbiology of food and animal feeding stuffs - Horizontal method for the enumeration of Clostridium perfringens - Colonycount technique (Modification: lso single analysis, also spiral plater method, also TSC agar + supplement) Period of validity: to Translation - 25/34

26 SU L SU L SU L / SU L / SU L / SU L SU L SU L Method for the enumeration of coagulase-positive staphylococci (Staphylococcus aureus and other species) in food - Part 1: Technique using aird-parker agar medium (in accordance with DIN EN ISO ) (Modification: Extension to animal feeding stuffs, also single analysis, also spiral plater method, confirmation of latex agglutination test and coagulase test) Method for the enumeration of Clostridium perfringens in food; colony-count technique (in accordance with DIN EN ISO 7937) (Modification: Extension to animal feeding stuffs, also single analysis, also spiral plater method, also TSC agar + supplement) Horizontal method for the enumeration of microorganisms - Colony-count technique - Part 1: Colony count at 30 C by the pour plate technique (in accordance with DIN EN ISO ) (Modification: Extension to animal feeding stuffs, also single analysis) Horizontal method for detection and enumeration of Enterobacteriaceae in food - Part 1: MPN technique (in accordance with DIN ISO ) Horizontal method for detection and enumeration of Enterobacteriaceae in food - Part 2: Colony-count method (in accordance with DIN ISO ) (Modification: lso single analysis, also spatula and spiral plater methods) Determination of Enterococcus faecalis and Enterococcus faecium in meat and meat products; spatula method (reference method) (in accordance with DIN 10106) (Modification: Extension to animal feeding stuffs, also single analysis, also spiral plater method) Determination of mesophilic sulphite-reducing clostridia in meat and meat products - pour plate method (reference method) (in accordance with DIN 10103) (Modification: Extension to animal feeding stuffs, also single analysis, also spiral plater method) nalysis of food - Enumeration of Pseudomonas spp. in meat and meat products (in accordance with DIN ISO 13720) (Modification: Extension to animal feeding stuffs, also single analysis, also spiral plater method) Period of validity: to Translation - 26/34

27 2.5 Chemical-physical analysis Nordic Commitee on Food nalysis No Water ctivity - Instrumental Determination by Novasina Electronic Hygrometer and qua Lab Dew Point Instrument (Modification: Extension to animal feeding stuffs) 3 Infrared spectroscopy in cosmetic products LEI-SOP K Determination of the IR spectrum of raw materials for cosmetic products 4 nalysis of equipment and consumer goods in food areas 4.1 Sampling SU LEI-M TR Method for sampling techniques for microbiological analysis of surfaces in contact with food using contact plates and swabs (in accordance with DIN ISO 18593) Sampling swabs, contact clips and plates, destructive sampling (punching samples) and non-destructive sampling (scraping sponges) pplication of measurement procedures and technical control values for airborne biological agents 4.2 Determination of bacteria, yeasts and moulds using cultural microbiological methods ** DIN DIN SU I Nr I Nr und Determination of surface colony count on fitment and utensils in food areas - Part 1: Quantitative swab method Determination of surface colony count on fitment and utensils in food areas - Part 3: Semiquantitative method with culture media laminated taking up equipment (squeeze method) Determination of surface colony count on fitment and utensils in food areas- Part 1: Quantitative swab method Determination of bacterial count in air by airborne germ collection Determination of mould concentration in air at the workplace by deposition on a membrane filter and cultivation Period of validity: to Translation - 27/34

28 LEI-SOP M LEI-SOP M SOP--M SOP--M SOP--M SOP--M SOP--M SOP-P M SOP-P M Determination of bacterial count (total bacterial count, Enterobacteriaceae, yeasts, mould) on packaging/packaging materials (overlay method) Determination of bacterial count on packaging materials (rinsing method) Determination of bacterial count of yeast, mould and Enterobacteriaceae on packaging materials Detection of salmonella in swabs Detection of Listeria monocytogenes in swabs Detection of coagulase-positive staphylococci in swabs Determination of Enterobacteriaceae using the sedimentation plate method Inspection of personal hygiene using a combined swab and direct contact method Determination of surface bacterial content on fitment and utensils and on persons, determination of colony count and specific germs; squeeze method 4.3 Physical and physico-chemical analysis LEI-SOP LEI-SOP L SOP-P LEI-SOP Determination of halogens in organic compounds by eilstein sample IR spectroscopic analysis of foreign bodies in food and commodities Determination of identity of plastics by IR spectroscopy Determination of oxygen and carbon dioxide content in packaging by infrared absorption Period of validity: to Translation - 28/34

29 5 Test methods in accordance with the German Drinking Water Regulation - TrinkwV - Sampling Method DIN EN ISO ( 4) DIN ISO ( 14) DIN EN ISO ( 21) DIN EN ISO (K 19) undesgesundheitsblatt - Gesundheitsforschung - Gesundheitsschutz : Title Water quality - Sampling - Part 1: Guidance on the design of sampling programmes and sampling techniques Water quality - Sampling - Part 5: Guidance on sampling of drinking water from treatment works and piped distribution systems Water quality - Sampling - Part 3: Preservation and handling of water samples Water quality - Sampling for microbiological analysis ssessment of drinking water quality with respect to the parameters lead, copper and nickel NNEX 1: MICROIOLOGICL PRMETERS PRT I: General requirements for drinking water Seq. no. Parameter Method 1 Escherichia coli (E. coli) DIN EN ISO (K 12) Enterococci DIN EN ISO (K 15) PRT II: Requirements for drinking water intended for transfer in sealed containers Seq. no. Parameter Method 1 Escherichia coli (E. coli) DIN EN ISO (K 12) Enterococci DIN EN ISO (K 15) Pseudomonas aeruginosa DIN EN ISO (K 11) NNEX 2: CHEMICL PRMETERS PRT I: Chemical parameters whose concentration does not usually increase in the distribution network, including the drinking water installation not used PRT II: Chemical parameters whose concentration may increase in the distribution network, including the drinking water installation not used Period of validity: to Translation - 29/34