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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. |
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Pilot Program on Isolates
FSIS has decided to institute a pilot program under which it will make isolates available to requesters under certain circumstances.
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FSIS Laboratories
The laboratories coordinate and conduct analytical services in support of the Agency's farm-to-table strategies.
Accredited Laboratories
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. Currently the specific
chemical residues are chlorinated hydrocarbons (CHC), polychlorinated
biphenyls (PCB), sulfonamides, nitrosamines, and arsenic.
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.
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Last Modified:
February 7, 2008 |
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