FSIS 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.

Update to Guidebook Methods for Chemistry (Dec 2, 2008)
See chapter 09c, Determination and Confirmation of Melamine by LC/MS/MS (PDF Only).

Updates to Guidebook Methods for Microbiology (Feb 7, 2008)
Revised Listeria methods are effective Feb 19, 2008. See Chapter 8.06 and Chapter 8A.03 (PDF Only).

Pilot Program on Isolates
FSIS has decided to institute a pilot program under which it will make isolates available to requesters under certain circumstances.

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.

Last Modified: December 19, 2008


			HACCP & Pathogen Reduction

			Laboratories & Procedures


				FSIS Laboratories

				Accredited Laboratories

				Guidebooks & Methods


			Data Collection & Reports

			Risk Assessments


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