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CATEGORIESILT CODENAMESUMMARYSELECT
ILT-U-1443Acid digestion process by microwave in CO2

Description: Acid digestion process by microwave in CO2 (Solutions: Ag, As, Ba, Be, Cd, Ni, Pb, Se, Tl and V) Method: NOM-147-SEMARNAT

ILT-U-1499Acidity and others determinations on distillates

Description: hydrocyanic acid; Ethyl acetate; Volatile acids; Fixed acidity; Total aldehydes; Total acidity; Total sugars; Volatile acidity; and Higher alcohols Method:

ILT-U-1508Adherence in cookware determination

Description: Milk antiadherence test; Non-stick egg assay; Grid Testing; Abrasion test; Corrosion test with sodium chloride; and Corrosion test with detergent solution Method: NBR 15231

ILT-U-434Aflatoxin and Fumonisin determinations in feed

Description: Method:

ILT-U-855Aflatoxins B1, B2, G1, G2 determinations in wheat seed

Description: AFLATOXIN B1, B2, G1, and G2 Method:

ILT-U-896Aflatoxins determination in peanuts

Description: B1, B2, G1 and G2 Aflatoxins Method:

ILT-U-765Aflatoxins in corn, sunflower, sorghum, wheat and soy determinations

Description: Method:

ILT-U-984Agrotoxics determinations

Description: Glyphosate and 2,4D Method:

ILT-U-1346Alcohol beverage determinations

Description: Dry extract; % Alcohol Vol; Methanol; Higher alcohols; Furfural; Acetaldehyde; Lead; and Arsenic Method:

ILT-U-854Amino acid profile

Description: aspartic, taurine, glutamic, alanine, histidine, trypsin, serine, tryptophan, arginine, methionine, glycine, valine, threonine, phenylalanine, ornithine, isoleucine, lysine, and leucine Method:

ILT-U-1067Amoxicilline Determination

Description: Amoxicilline determination Method:

ILT-U-1897Analysis of antibiotics in food

Description: Sulfonamides (Sulfachloropyridazine, Sulfadiazine, Sulfadimethoxine, Sulfadoxine, Sulfamerazine, Sulfametazine, Sulfamethoxypyridazine, Sulfaquinolaxin, and Sulfathiazole); Chloramphenicol; Tetracyclines (Chlortetracycline, Doxycycline, Oxytetracycline, and Tetracycline); Oxolinic; Enrofloxacin; Ciprofloxacin; Flumechin; Sarafloxacin; Organochlorine Pesticides (Aldrin, Chlordane, HCH (ALFA / BETA / RANGE / DELTA), Dieldrin, Endosulfan I and II, Endosulfan sulfate, Endrin, Gamma Clordane, HCB, Heptachlor, Heptachloropoxide, Methoxychlor, ppDDD, ppDDE, ppDDT, Mirex); and PHA polynuclear aromatic hydrocarbons (Naphtalene – Acenaphtene – Fluorene – Phenantrene – Anthracene – Fluoranthene – Pyrene – Benzo (a) anthracene – Chrysene – Benzo (e) pyrene – Benzo (b) fluoranthene – Benzo (k) fluoranthene – Benzo (a) pyrene – Dibenzo (a, h) anthracene – Benzo (gi) perylene – Ideno (1,2,3-cd) pyrene) Method:

ILT-U-051Analysis of different flour determinations

Description: Ash; Calcium; Iron; Moisture; Protein; and Fiber Method:

ILT-U-153Analysis of KCl, NaCl,MgCl2,CaCl2 & H2O in fertilizers

Description: Potassium chloride Method:

ILT-U-946Analysis of metals in fruit juice

Description: Antimony; Arsenic; Cadmium; Iron; Lead; Tin; and Zinc Method:

ILT-U-498Analysis of Physicochemical determinations in foods

Description: Ash content; Fat content; Moisture; Nitrogen; Fat; TVB-N; Histamine; Nitrite content; pH; EC; TDS; Turbidity; Alkalinity; Ammonium; and Total Chlorine Method:

ILT-U-2308Animal and vegetable fats and oils

Description:
Standard :

ILT-U-2305Animal and vegetable fats and oils

Description:
Standard :

ILT-U-2307Animal and vegetable fats and oils

Description:
Standard :

ILT-U-2306Animal and vegetable fats and oils

Description:
Standard :

ILT-U-794Antibiotic residues in meat

Description: Chloramphenicol; and Tetracycline Method:

ILT-U-730Ash, moisture and pH determinations in food

Description: Method:

ILT-U-543Authentication, Toxins and GMO in Basmati Rice

Description: Total Aflatoxin (B1, B2, G1 y G2); Aflatoxin B1, Ochratoxin, T2/HT2 Toxin, Zearelanone, GMO Test, and Basmati Rice Authentication test Method: HPLC

ILT-U-769Beta-carotenes determination in canned tomato

Description: Method:

ILT-U-577Beverages determinations

Description: Benzoic Ac, Ac ascorbic, caffeine, and Preservatives (sorbic acid and benzoic acid) Method:

ILT-U-1208Boldina determination

Description: Qualitative Method:

ILT-U-1142Caffeine determination

Description: Method:

ILT-U-1234Calcium, sodium and phosphorus determinations in chicken

Description: Calcium; Phosphorus; and Sodium Method:

ILT-U-223Can examination program

Description: Closing Evaluation or Double seam Method:

ILT-U-1876Canned fish organoleptic physicist

Description: External appearance; Internal appearance; Type of container; Species; Presentation; Appearance; Smell and taste; Texture; and Parasites Method:

ILT-U-1359Canned meat and coffee determinations

Description: Clostridium sulfite reductant; Coagulase positive Staphylococcus count; and Caffeine Method:

ILT-U-1373Canned meat and water determination

Description: Total count of heterotrophic bacteria; NMP Total coliforms; Fecal coliforms; Escherichia Coli; Presence / absence of Total Coliforms; Total count of mesophilic aerobic bacteria; and NMP Total Coliforms Method:

ILT-U-1133Canned meat determination. 1A

Description: protein determination by Dumas method, Energy by Bomb calorimeter and Kcal/100g by calculation. Method:

ILT-U-1454Canned meat determinations. 1B

Description: Calorific value; Carbohydrates; Proteins; Humidity; Total Fat; Ashes; and Dietary / food fiber Method:

ILT-U-1453Canned meat determinations. 1C

Description: Antibiotics (qualitative); Humidity; Protein; Total Fat; Starch; Nitrites; Nitrates; Chlorides; Calcium; Phosphorus; Ashes; Peroxide Index; Total sugars; Sodium chloride; and pH Method:

ILT-U-1494Canned vegetables pesticides determinations

Description: Chlorpirifos ethyl; Diazinon; Disulfoton; and Parathion ethyl Method:

ILT-U-404Cereal & pulses, Guar gum, Spices & condiment, Oil seeds and Drinking water determinations

Description: AOAC Method:

ILT-U-276Cereal determination. 1A

Description: Moisture; protein; fat; ash; dietary fiber; vitamin A; vitamin C; vitamin B1; vitamin B2; calcium; iron Method:

ILT-U-583Cereal determinations. 1B

Description: Iron; Vitamins (B1-B2); Total Nitrogen; Mesophilic aerobic microorganisms count; Bacillus cereus count; and Yeast and mold count Method:

ILT-U-745Chemical Analysis of Chocolate Drink Powder

Description: Ory matter; Ash (550°C); Fat (total); Protein (N x 6.25); Vitamin A; Vitamin B1; Vitamin 03; Calcium; Phosphorus; Lead; Cadmium; Sucrose; and Lactose Method:

ILT-U-026Chemical and Physical determinations in Fish Meal and Fish Oil

Description: Method:

ILT-U-1361Chicken pathogens determination

Description: Salmonella; Listeria; and Campylobacter Method:

ILT-U-449Cholesterol determination

Description: Gaseous chromatography Method:

ILT-U-1238Clostridium perfringens and Enterobacteria determination

Description: Clostridium perfringens (food); and Enterobacteria (water) Method:

ILT-U-772Clostridium Perfringens and sulphite-reducing clostridia determination

Description: Water, chicken and meat Method:

ILT-U-507Cocoa determinations

Descripcion:
Norma :

ILT-U-918Coffee sensory analysis

Description: Cupping; and cup´s defects Method:

, ILT-U-2302Commercial sterility test

Description:
Standard :

ILT-U-696Composition Proximal and Sodium determinations in fish

Description: Method:

ILT-U-792Concentration of linolenic acid (?3) in fish oil

Description: Linolenic acid (?3) Method:

ILT-U-282contents in trimethylamine nitrogen (TMA-N)

Description: Ref: AOAC Oficial Methods 35.1.17 (971.14) 2000 Method: AOAC 35.1.17 (971.14) 2000

ILT-U-1240Conventional humidity determination in soya

Description: Method:

ILT-U-1085Corn DNA determination

Description: Presence or Absence Method:

ILT-U-1202Coumarin determination

Description: Qualitative Method:

ILT-U-627Crude fish oil determinations

Description: Acidity; unsaponifiable matter; Index anisidine; Peroxide; Test cold; and Profile of fatty acids by GC Method: ISO 660, ISO 662, ISO 3596, AOCS Cc 11 – 53, AOCS Cd 18-90, AOCS Ce 1b-89

ILT-U-1618Cyanobacteria determination

Description: Cyanobacteria in freshwater. Method:

ILT-U-580Detection of Salmonella spp in mayonnaise

Description: Method: ISO 6579

ILT-U-852Determination formula milk

Description: Humidity, Ash, Protein, and Fat Method:

ILT-U-626Determination in corned beef

Description: Water activity and pH Method:

ILT-U-625Determination in grated cheese

Description: Water activity and pH Method:

ILT-U-037Determination in meat products

Description: Sodium nitrite. Method:

ILT-U-1497Determination in vinegar

Description: Sulfur anhydride; Volatile acidity; Organoleptic examination; Total sugars; Reduced dry extract; Ash; Total dry extract; Alcoholic grade; Coloring; Sulphates; and Relative density at 20º Method:

ILT-U-1017Determination of 17 ?-methyltestosterone in fish

Description: Method:

ILT-U-1219Determination of 2, 4, 6-trichloroanisole in wine

Description: TCA (2, 4, 6-trichloroanisole) Method:

ILT-U-1617Determination of aflatoxin M1 in powder milk

Description: Aflatoxin M1 Method:

ILT-U-1616Determination of aflatoxins and mycotoxins

Description: Aflatoxin B1; Aflatoxin B2; Aflatoxin G1; Aflatoxin G2; Ochratoxin; Deoxynivalenol; and Zearalenone Method:

ILT-U-166Determination of agrochemicals

Description: Glyphosate, Carbendazim, imidacloprid, and chlorpyrifos Method:

ILT-U-1461Determination of agrochemicals in wines

Description: Captan; Folpet; Fenarimol; Cypermethrin; and Triadimefon Method:

ILT-U-411Determination of antibiotics and aflatoxins in food

Description: Method:

ILT-U-811Determination of ash and moisture in soybean

Description: Ash and moisture Method: AOCS Ba 5a-49, AOCS Ba 2a-38

ILT-U-829Determination of cadmium, lead, arsenic and mercury in water, meat and cereal

Description: Cadmium; Lead; Arsenic; and Mercury Method:

ILT-U-109Determination of caffeine, gluten and beta carotene in foods

Description: Method:

ILT-U-867Determination of chloramphenicol in cereals

Description: Determination of chloramphenicol HPLC Method:

ILT-U-1848Determination of Chloroform Soluble Extractive in Paper and Paperboard use as food contacting material

Description: Net chloroform soluble extractives for water fraction, for 8% alcohol fraction, for 50% alcohol fraction, and for n-heptane alcohol fraction Method: 21 CFR 176.170

ILT-U-1196Determination of coumarin and acid Orto-coumaric

Description: Coumarin and acid Orto-coumaric by Thin Layer Chromatography (TLC). (Qualitative Test). Method:

ILT-U-409Determination of crude protein, crude fiber and ash in foods

Description: Method:

ILT-U-937Determination of Deoxynivalenol and Zearalenone in cookies

Description: Method:

ILT-U-163Determination of different food components

Description: Total Glycosides; Total Flavonoids; Ruscogenin; Boldine; Cumarin; o-Cumaric Acid; Total Isoflavones; Valerenic Acid; Rutin; Quercetine; Triterpenic Glycosides (ESCIN); Total Saponins; Chlorogenic Acid; and Terpene Lactones Method:

ILT-U-064Determination of different parameters in Juice

Description: °Brix (Refractometric method); Titratable acidity, as citric acid (titrimetric method); pH (potentiometric method); and C Vitamin, as ascorbic acid (capillary electrophoresis method) Method:

ILT-U-025Determination of different parameters in Natural Tuna

Description: TPC (total Place Count); Presence or ausence of: Staphylococus, E.coli, Salmonella, Sulfite reducing Clostridia, Shigella, anb Vibrio cholera; and Fluroquinolone and Florfenicol. Method:

ILT-U-1820Determination of different parameters in water, food and beverage samples

Description: Total coliforms; Parasitology – Helminth eggs. (absence or presence); and Verotoxigenic Escherichia coli Method:

ILT-U-192Determination of different parameters of Condiments.

Description: Chili Powder, Curry Powder, Coriander Powder, Garam Masala, and others Method:

ILT-U-1503Determination of dyes in wine

Description: Determination of dyes Method:

ILT-U-1333Determination of Ethoxyquin in fishmeal and vitamin A in milk or food for infants

Description: Ethoxyquin (Fishmeal) and Vitamin A (Formulated milk) Method:

ILT-U-1195Determination of Flavonoids in food

Description: Total flavonoids calculated as vitexin by spectrophotometry UV / VIS. Method:

ILT-U-830Determination of foreign matter in flour

Description: Foreing matter – Microscopy Method:

ILT-U-938Determination of Fumonisins in corn flour

Description: Method:

ILT-U-658Determination of glyphosate .FD

Description: HPLC Method: HPLC

ILT-U-526Determination of glyphosate in strawberries

Description: HPLC Method: HPLC

ILT-U-1827Determination of glyphosate, AMPA and glufosinate ammonium in honey

Description: Analytical method: Derivatization – Solid phase extraction – Ultra High Performance Liquid Chromatography (UHPLC MS / MS). Method:

ILT-U-1800Determination of iron (Fe) in flour

Description: AOAC method 944.02 Method:

ILT-U-703Determination of lipid content in meat

Description: Method:

ILT-U-1456Determination of meat species

Description: Meat species Method:

ILT-U-1398Determination of metal contaminants in food

Description: Pb, Cd, Zn, Cu, and Fe Method: AOAC 999.11, AOAC 999.10, AOAC 968.08

ILT-U-1271Determination of metals in molluscs

Description: Cu, Zn, Pb, Cd, As, Hg and Se in tuna; Crustacean; Mollusk; Seawater; and Marine sediment) Method:

ILT-U-691Determination of microbiological and physicochemical parameters in water and food

Description: Determination of total and fecal coliforms; Total count of heterotrophic bacteria; Determination of Escherichia coli; Determination of Salmonella sp; Determination of coliforms at 45 ° C; Determination of Listeria monocytogenes; Determination of coagulase-positive Staphylococcus; pH determination; Free residual chlorine determination; and Total chlorine determination Method:

ILT-U-1429Determination of moisture in seeds

Description: Moisture Method: ASAE S352.2

ILT-U-878Determination of Ochratoxin A in raisins and wine

Description: Ochratoxin A Method:

ILT-U-939Determination of ochratoxin in cocoa

Description: Method:

ILT-U-940Determination of ochratoxin in coffee

Description: Method:

ILT-U-941Determination of ochratoxin in cornmeal

Description: Method:

ILT-U-710Determination of organic contaminants

Description: Organophosphorus pesticides (quantitative and quantitative), pyrethroids, Herbicides, PCB Method:

ILT-U-942Determination of Patulin in apple juice

Description: Method:

ILT-U-948Determination of Patulina in applesauce

Description: Method:

ILT-U-1869Determination of pesticide residues in food

Description: Chlorpyrifos; cadusafos; diazinon; Dimethenamid-P; ethoprophos; Forato; pirimicarb; triazophos; azoxystrobin: bifenthrin; diazinon; ethoprophos; fenarimol; fenpropimorph; fludioxonil; hexythiazox; imazalil; iprodione; methiocarb; myclobutanil; penconazole; permethrin; pyraclostrobin; pirimicarb; procymidone; triadimefon triazophos; trifloxystrobin; BitertanolA; Carbofuran; ethoprophos; fenamiphos; fenarimol; fenpropimorph; imazalil; Imidacloprid; myclobutanil; pyraclostrobin; terbufos; triadimenol Method:

ILT-U-1304Determination of pesticides and dioxins in grains

Description: Organophosphate pesticides (quantitative); Organochlorine pesticides (quantitative) and Dioxins Method:

ILT-U-1370Determination of pesticides in cereals

Description: Organochlorine pesticides: Lindane, Aldrin, Dieldrin and 2,4 DDE; and Organophosphorus pesticides, Dichlorvos, Chlorpyrifos methyl, Chlorpyrifos ethyl and pirimiphos methyl Method:

ILT-U-332Determination of pesticides in Grains

Description: Organophosphate pesticides (quantitative) and Organochlorine pesticides (quantitative) Method:

ILT-U-954Determination of pesticides in nuts

Description: Lindane; Alachlor; p,p’-DDD; Endosulfan sulfate; Heptachlor epoxide; p,p’-Methoxychlor; Mirex; Deltamethrin; and Hexachlorobenzene Method:

ILT-U-334Determination of pesticides in vegetables

Description: Organophosphate pesticides (quantitative) and Organochlorine pesticides (quantitative) Method:

ILT-U-717Determination of pesticides residues on vegetables, grains, fruits and cereals

Description: Atrazine; carboxin; clomazone; dimethoate; fipronil; flutalonil; mefosfolam; mepronil; metalaxyl; metconazole; monocrotophos; picoxystrobin; pirimiphos methyl; pyrimethanil; propoxur; simazine; tetraconazol; thiamethoxam; triazophos; Buprofezin; deltamethrin; and pendimethalin Method:

ILT-U-1446Determination of pH in solid waste, determination of metals by ICP (As, Cd and Pb) and elemental analysis of sulfur (S)

Description: Determination of pH in solid waste (Soil); Determination of metals by ICP (As, Cd and Pb); and Elemental analysis of sulfur (S) Method:

ILT-U-337Determination of presence (quantity) of lead, cadmium, copper and zinc in Feed mix.

Description: Lead, cadmium, copper and zinc by Atomic absorption spectrometry Method:

ILT-U-335Determination of presence erucic acid rape – Fatty acid profile

Description: Fatty acid profile – Gas chromatography Method:

ILT-U-339Determination of presence of mycotoxins in grains

Description: Aflatoxins B1, B2, G1 and G2; Zearalenone; and ochratoxin by HPLC DON (deoxynivalenol) vomitoxin; Trichothecenes: DON deoxynivalenol) -T2 (tetraol – Screening) – HT2 (Screening) – 3-acetyl-DON – Nivalenol by Gas chromatography, mass Method:

ILT-U-1451Determination of preservatives in dairy products

Description: Sodium benzoate and potassium sorbate Method:

ILT-U-414Determination of pyrethroid and pesticides in food

Description: Method:

ILT-U-483Determination of saturated fatty acids, monounsaturated and polyunsaturated in food

Description: Method:

ILT-U-142Determination of Shigella in Natural Tuna

Description: Method:

ILT-U-467Determination of Sodium, Total Protein, Total Fat, Moisture, Total Glucids and Crude Fiber.

Description: Method:

ILT-U-1517Determination of soluble dry substances content and saponification index

Description: Soluble dry substances content; and Saponification index Method:

ILT-U-079Determination of starch and vitamin C in meat

Description: Vitamin C; and Starch Method:

ILT-U-782Determination of starch with polarimetry

Description: Polarimetry method Method:

ILT-U-1460Determination of the saponification index and soluble solids in food

Description: Saponification index; and Soluble solids Method:

ILT-U-936Determination of total Aflatoxins in corn

Description: Method:

ILT-U-935Determination of total Aflatoxins in peanut

Description: Method:

ILT-U-934Determination of total Aflatoxins in spices

Description: Method:

ILT-U-943Determination of Trichothecenes in cornmeal

Description: Method:

ILT-U-365Determination of vanillin. 1A

Description: bakery and vanilla sugar sample Method:

ILT-U-1492Determination of vanillin. 1B

Description: Vanillin (GC) Method:

ILT-U-412Determination of vitamins, protein, ash, pH, humidity, NBV, fats and oils in food

Description: Method:

ILT-U-309Determination of water content in cocoa and coffee bean

Description: 103 – 105°C during 16h. Method:

ILT-U-1292Determination of water content of Polyols

Description: Method: ISO 760, ASTM D4672

ILT-U-1350Determination of zinc and iron in flour

Description: zinc and iron in flour Method:

ILT-U-152Determination the loss on drying in sugar

Description: Method:

ILT-U-528Determinations concentrated oil with Omega 3 and raw fish oil.

Description: Acidity; Unsaponifiable matter; Anisidine value; Peroxide value; Humidity; Proof of cold; and Fatty acid composition Method:

ILT-U-1168Determinations in alcoholic beverages

Description: Alcoholic grade; pH; Dry extract; aldehydes; Furufral; Ash; methanol; Reducing sugars; Total acidity; Artificial colorings; ferrocyanide; Saccharometric Degree Method:

ILT-U-1481Determinations in alcoholic drinks (liqueur)

Description: Sucrose; Apparent alcoholic strength; Acetaldehyde; Ethyl acetate; n-Propanol; Methanol; n-Butanol; Iso-Butanol; 2-Methyl Butanol; 3-Methyl Butanol; 2 + 3-Methyl Butanols; Furfural; and Total Acidity; Method:

ILT-U-1062Determinations in balanced feed. 1A

Description: Aflatoxin B1; Aflatoxin B2; Aflatoxin G1; Aflatoxin G2; Total aflatoxin; Deoxinivalenol -DON-; Ochratoxin A; Fumonisin B1; Fumonisin B2; Total Fumonisin; and Zearalenone Method:

ILT-U-1049Determinations in balanced feed. 1B

Description: Peroxide number; Hexanal; BHA; Humidity; Proteins and Ashes Method:

ILT-U-1902Determinations in beer. 1A

Description: Color; Carbon Dioxide-pressure 20 ° C; Apparent extract; Relative Density 20 ° C; Primitive extract; Real extract; Actual alcoholic strength; and Organoleptic Method:

ILT-U-405Determinations in beer. 1B

Description: pH and total acidity Method:

ILT-U-1600Determinations in beer. 1C

Description: Alcohol Content; Color; and Density Method: EBC 9.2.1, EBC 9.6

ILT-U-009Determinations in beer. 1D

Description: ASBC Methods for analyzer Anton Paar: Density; Alcoholic strength at 20 ° C (volume and weight) and saccharometric grade. Method:

ILT-U-1372Determinations in cereal

Description: Salmonella and Thermotolerant coliform Method:

ILT-U-1077Determinations in cereals and pulses

Description: Moisture; Protein; Fat; and Crude Fiber (Corn and Chickpea) Method:

ILT-U-1414Determinations in coconut oil

Description: Saponification value; Acid value; Free Fatty Acids; Moisture; and Density (Mass per unit Volume) Method:

ILT-U-1413Determinations in fertilizers

Description: Nitrogen; Potassium; and Phosphorus Method:

ILT-U-1309Determinations in flour

Description: Protein; Dietary fiber; Ash; Raw fiber; and Total fat Method:

ILT-U-578Determinations in food

Description: Metallic contaminants (Cadmium, Lead, Arsenic); and Residues of Organophosphorus Pesticides Method:

ILT-U-1954Determinations in foods and water

Description: Trifluralin-Chlorpyrifos-Chlorpyrifos methyl; Pesticides; BHT; and Cholesterol Method:

ILT-U-081Determinations in meat products

Description: Nitrogen content, according KJELDHAL method; Moisture and volatile matter, according Stove 105 °C; and Ash content, according MUFFLE 550 °c Method:

ILT-U-083Determinations in meat products by PCR

Description: Method:

ILT-U-1325Determinations in milk and canned meat

Description: Moisture, total lipids, protein, ash and calcium, Total dry extract, total lipids and protein. Method:

ILT-U-1018Determinations in spices

Description: Moisture by Distillation; Volatile oil; Total Plate count; Pungency; and Curcumin Method:

ILT-U-897Determinations in Tequila (alcoholic drinks)

Description: Dry matter, %AV, furfural, methanol, esters, aldehydes and or higher fusel alcohols. Method:

ILT-U-1880Determinations of Edible Oils

Description: Cold test and Specific Gravity Method: AOCS Cc 11 – 53, AOCS Cc 10c-95

ILT-U-099Determinations of Fluoroquinolones in fish

Description: Method:

ILT-U-105Determinations of Olive Oils

Description: Peroxide; Acidity; Species specific (K232 and K270); Humidity; Polyphenols; Fatty acid profile; Relative density at 25 / 4 ° C; Refractive index at 25 ° C; Iodine value (Wijs); Saponification value; and Unsaponifiable matter Method:

ILT-U-416Determinations of Pyrethroids fat; Quinolones in animal tissue; and Thiabendazole in citrus

Description: Method:

ILT-U-1502Determinations on fruit juice

Description: Acetic acid; Total acidity; Volatile acidity; Benzoic acid; Ascorbic acid; Sorbic; Citric acid; Formic acid; Succinic acid; Fumaric acid; lactic acid; Sugars; Reducing, non-reducing and total sugars; Total sulfur dioxide; Malic acid; Sodium benzoate; Caffeine; tartaric acid; Carbon dioxide; Ethanol; Hydroxymethyl furfural; Saccharose; Ph; Total nitrogen; Cyclamate; Glucose; Relative density at 20º; Coloring (Qualitative by adherence of wool); Proline; Actual alcoholic strength; Relation brix / total acidity; Saccharin; Formaldehyde number; Soluble solids; Total solids; Calorific value; Sorbate; Benzoate; Ashes; Tannin; and Theobromine Method:

ILT-U-709Dietary fiber determination in a cereal sample

Description: Fiber content. Method:

ILT-U-1986Different determinations in food.

Description: Pantothenic acid (B5); Biotin (H); Folic acid (B9); and Cyanocobalamin (B12) Method:

ILT-U-1862Different determinations of drink and mineral water a food. FD

Description: Total Coliforms; Thermotolerant Coliforms; Pseudomonas Aeruginosa; Heterotrophic Bacteria; Total Coliforms; Thermotolerant Coliforms; Pseudomonas Aeruginosa; Enterococcus; Clostridium Sulfito Redutor; Total Coliforms; Thermotolerant Coliforms; Staphylococcus Aureus; Salmonella; Bacillus Cereus; Fungi and Yeast; and Mesophilic Count Method:

ILT-U-1990Different vibrio’s determination

Description: Listeria per 125G, Vibrio Cholera, Vibrio SPP, and Vibrio Parahaemolyticus Method:

ILT-U-1512Disposable tableware determinations

Description: Resistance to sweat and spittle (NBR 13883 point 6.3.7) Method: NBR 13883

ILT-U-951Dissolved oxygen determination

Description: Water Method:

ILT-U-713Dithiocarbamates determination by UV-VIS spectrophotometry

Description: Method: EN 12396-2

ILT-U-436Edible oil determinations

Description: Refractive index; Free fatty acids; Peroxide value; Iodine value; Saponification value; Unsapofonifiable matter; Matter volatile; and Impurities Method:

ILT-U-144Escina determination

Description: Qualitative Method:

ILT-U-1444Extraction process of water soluble in equilibrium with CO2

Description: Extraction process of water soluble in equilibrium with CO2 (Solutions: Ag, As, Ba, Be, Cd, Ni, Pb, Se, Tl and V) Method: NOM-147-SEMARNAT

ILT-U-481Fatty acid profile determination in foods.

Description: myristic acid; myristoleic; palmitic; palmitoleic; stearic; oleic; linoleic; arachidic; Ecosenoico; behenic; erucic; and lignoseric Method:

ILT-U-923Fatty acids profile in food

Description: Method:

ILT-U-1399Fertilizer Determinations

Description: Total phosphate; Moisture; Total nitrogen; and Potassium Method: AOAC 950.01, AOAC 955.04, AOAC 958.01, AOAC 958.02

ILT-U-798Fish determinations. 1A

Description: Cadmium; Arsenic; Lead; Mercury; Protein; and Salt (chlorides) Method:

ILT-U-931Fish determinations. 1B

Description: Salt as NaCl; Sand (acid insoluble ash); Pepsin digestibility; Histamine; Ash; and Peroxide Value Method:

ILT-U-924Fish determinations. 1C

Description: Mercury and Sulphites in Tuna Method:

ILT-U-575Fish determinations. 1D

Description: sulfites; Organochlorine pesticides; Metal contaminants (Cadmium, Lead, Mercury, Arsenic, Tin); Waste phenicols (Chloramphenicol); and Histamine residues Method:

ILT-U-100Fish determinations. 1E

Description: Moisture, Sodium Chloride, and volatile basic nitrogen Method:

ILT-U-186Fish determinations. 1F

Description: Trimethylamine nitrogen, basic nitrogen volatile total, moisture and Sodium chloride Method:

ILT-U-1358Flour and cereal determinations

Description: Enterobacteria count; Sodium; Phosphorus; Iron; Calcium and Magnesium Method:

ILT-U-1369Flour determination. 1A

Description: Counting aerobic mesophiles; Fungus and yeast count; Coliform count (NMP); E. coli research without serotyping; and Research salmonella spp Method:

ILT-U-617Flour determinations. 1B

Description: Bulk Density; falling number; gluten content wet by mechanical; gluten content dry by mechanical; and gluten index Method: ISO 7971-3, ISO 3093, AACC 38-12.02

ILT-U-1809Food and soap determinations.

Description: Listeria SPP; Listeria monocytogenes; Sulfite reducing Clostridia; Quantitative peroxide determination; Apparent density; Fatty acid profile in food; Saponification index; and pH Method:

ILT-U-1962Food and water determinations. FD

Description: Metals (Pb-Cd); Peroxides; Sedimentable solids; Free residual chlorine; and Fixed residue 180 °C Method:

ILT-U-968Food determinations

Description: Falling number (Hagberg-Perten); Sedimentation index – Zeleny test; Physical characteristics of doughs; water absorption and rheological properties using a farinograph; Gluten content; and Alveograph properties of dough Method: ISO 3093, SM 5530, ISO 21415-2

ILT-U-2291Food determinations

Description:
Standard :

ILT-U-367Food determinations. 1A

Description: Vibrio parahaemolytic, enumeration; Clostridium perfringens; Vibrio cholera detection; Aspergillus mold; Sulfite reducing anaerobes; and Counting molds and yeast Method:

ILT-U-184Food determinations. 1C

Description: Total plate count; Count of coliforms; Count of Escherichia coli; Staphylococcus aureus count; Detection of Salmonella spp; and Clostridium Perfringens count Method:

ILT-U-043Food determinations. 1D

Description: Fat; Moisture; Ash; Protein; Total Viable Count; Yeast & Mould; Enumeration of Escherichia coli; Enumeration of coliforms; Staphylococcus aureus; Enumeration of Vibrio cholera; Enterobacteriaceae; Bacillus cereus; Clostridium perfringens; Listeria species; Vibrio parahaemolyticus; and Detection of Salmonella Method:

ILT-U-1012Food determinations. 1F

Description: Moisture; Protein; Ash; Total fat; Dietary fiber; Sodium; Calcium; Iron; Copper; Magnesium; and Zinc Method:

ILT-U-1712Food determinations.1B

Description: Protein; Canned meat; Total fat; Sodium; Humidity; Ashes; and Histamine Method:

ILT-U-1433Food determinations.1E

Description: Total Coliform; Total Coliform Foods (NMP); Total phosphorus; Moisture; Total Nitrogen; Potassium; Cd, Bo, Mg, Al, Cr, Zn; Escherichia coli NMP; Fungi; Yeast; Total aerobic mesophiles; Iodine Value; Moisture Meal Flours; and Mass loss at 105 ° C Method: ISO 6673, AACC 44-15A, ISO 3961, ISO 4833-1, ISO 6611 IDF94, AOAC 950.01, AOAC 955.04, AOAC 968.08, AOAC 958.02, ISO 7251, AOAC 999.11, AOAC 958.01, ISO 4832, ISO 4831

ILT-U-761Fruit and vegetable determinations

Description: Metal contaminants (Cadmium, Lead, Arsenic), and Pesticide Residues Organofosforadps Method:

ILT-U-435General purpose saucepans

Description: Corrosion test with boiling sodium chloride solution; corrosion test with detergent solution; milk antiadherence test; adhesion test with egg; and corrosion test by salina mist Method: Portaria 21

ILT-U-718Germination, vigor and seed health

Description: Germination – Scroll; Vigor – Accelerated Aging and Tetrazolium; and Health – Seed Blotter test Method:

ILT-C-26Germinative energy and capacity in Barley

Description: Behavior at harvest time, carryover, and then being stored in silo bags Method:

ILT-U-1212Ginkgo terpene lactones determination

Description: HPLC Method:

ILT-U-768Gliadin determination in rice cracker

Description: Gliadin Method:

ILT-U-955Global migration in corks

Description: Method: ISO 10106

ILT-U-1109Gluten determination in flour

Description: Method:

ILT-U-1211Glycoside flavones determination

Description: HPLC Method:

ILT-U-1532glyphosate and pyrrolizidine alkaloids determinations in honey

Description: glyphosate and pyrrolizidine alkaloids Method:

ILT-U-1239Glyphosate determination

Description: Active content determination; Moisture content determination; Appearance determination; and Formaldehyde content determination. Method:

ILT-U-901Green coffee determinations

Description: Odor, Flavor, Colour, texture, strange materials, and Humidity Method:

ILT-U-698Histamine determination in fish

Description: Method:

ILT-U-485Honey determinations

Description: Chlorobenzelate; gamma-HCH; Cumafos; Phosalone; Endosulfan I; Endosulfan II; Endosulphan Sulphate; Malathion; 2,4’- DDT; 4,4’-DDT; β-HCH; α-HCH; andδ-HCH Method:

ILT-U-316humidity in wheat

Description: Method:

ILT-U-810Hydrobiological product oil determinations

Description: Moisture content (Method C) Method: Nch 2670

ILT-U-098hydroxybenzoate, Boric acid and borates in general foodstuff

Description: Method:

ILT-U-262Identification and quantification of pesticide residues in avocado.

Description: Method:

ILT-U-538Inspection, sensorial and physical test in rice

Description: CONTRASTING VARIETY DISCOLOUR KERNELS EXTRANEOUS MATTER (ORGANIC) MOISTURE % PADDY GRAIN PIN POINTS (TIPS OF RICE) PURITY RED & UNDERMILLED RED GRAINS SMALL BROKENS SMALL WHITE PINPOINT BROKENS UNDERMILLED AND RED STRIPED WHITENESS YELLOW KERNELS ABSOLUTELY FREE FROM ALIVE OR DEAD INSECTS ADMIXTURE AMBER COLOURED GRAINS. APPEARANCE AROMA AVERAGE LENGTH / BREADTH RATIO AVERAGE LENGTH AVERAGE THICKNESS AVERAGE WIDTH BLACK GRAIN BLACK PECK BROKEN (3/4 WHOLE GRAIN BASIS) BROKEN (BASIS 2/3 GRAIN) CHALKY GRAINS CHOBA Method: ISO 17020

ILT-U-1203Isoflavones determination

Description: HPLC Method:

ILT-U-1107Lactic acid bacteria determination

Description: Method:

ILT-U-996Lead and Cadmium determination in rice

Description: Cadmium and Lead. Method:

ILT-U-465Lead content determination in canned tuna fish

Description: Method:

ILT-U-1589Listeria Monocytogenes determination

Description: Listeria Monocytogenes Method:

ILT-U-466Listeria Monocytogenes, Salmonella spp, Aerobic count determinations

Description: Method:

ILT-U-1649Material in contact with food determinations

Description: Overall migration into aqueous food stimulants by total immersion (4 simulants); and overall migration into aqueous food stimulants by article filling (4 simulants) Method: BS EN 1186-3, BS EN 1186-9

ILT-U-524Materials and articles in contact with foodstuffs

Description: Method: BS EN 1186-9

ILT-U-1095Materials and articles in contact with foodstuffs- Silicate surfaces

Description: Determination of the release of lead and cadmium from ceramic ware, Method: EN 1388-1

, ILT-U-2069Materials and articles in contact with foodstuffs. 1D

Description: Dip Test for Ferritic & Austenitic stainless steel 6hrs Method: ISO 8442-2

ILT-U-762Meat determinations

Description: Total nitrogen nitrites Metal contaminants (Cadmium, Lead, Mercury, Arsenic, Tin) Residues of nitrofuran metabolites (AOZ-AMOZ) Waste phenicols (Chloramphenicol) Organochlorine Pesticide Residues Detection of Listeria monocytogenes Determination of E. coli O157 Coagulase positive Staphylococcus count Method:

ILT-U-1997Meat species identification

Description: Identification of meat species (Bovine, Ovine, Porcine, Equine and Bird) Method:

ILT-U-1997Meat species identification. FD

Description: Identification of meat species (Bovine, Ovine, Porcine, Equine and Bird) Method:

ILT-U-413Metal determinations in foods

Description: Method:

ILT-U-1500Metals and other determinations in wine

Description: Calcium; Copper; Iron; Magnesium; Potassium; Sodium; Zinc; and Actual alcoholic grade (volume%) Method:

ILT-U-1498Metals and others determinations on distillates

Description: Calcium; Iron; Ashes; Furfural; Coloring; Alcoholic grade; Relative density at 20º; Artificial coloring matter; Ethyl esters derived from fatty acids; Methanol; Total dry extract; and copper Method:

ILT-U-136Metals determination in Tuna

Description: Method:

ILT-U-1310Microbibiological determinations in seafood

Description: total plate count; Coliforms; E.coli; Enterobacteriacea; and Staphylococcus aureus and clostridium perfringens. Method:

ILT-U-894Microbiological analysis – Petrifilm methodology in food

Description: Coliforms, Escherichia coli, Enterobacteriaceae, and aerobic mesophilic Method:

ILT-U-892Microbiological analysis in canned meat

Description: Total coliforms, Staphylococcus Aureus, Escherichia Coli, Salmonella, Molds and yeasts, aerobic mesophilic, and Enterobacteriaceae Method:

ILT-U-885Microbiological analysis in canned meat and water

Description: Heterotrophs count 35 ° C to 37, and Escherichia Coli (NMP) Method:

ILT-U-802Microbiological analysis in food. 1A

Description: Mold and yeast; Salmonella; and Listeria monocytogenes Method:

ILT-U-689Microbiological analysis in food.1B

Description: Salmonella; Yeast and molds (Count); Bacillus cereus (Count); Lactic acid bacteria (Count); Heretróficas bacteria (Count); and pH Method:

ILT-U-1071Microbiological analysis of meat

Description: Aerobic mesophilic; Fungi and yeasts; Escherichia coli; Enterobacteriaceae; Listeria monocytogenes; Staphylococcus Aureus; coliforms; and Salmonella Method:

ILT-U-865Microbiological and physicochemical analysis in food. 1A

Description: Microbiological: Aerobic mesophilic bacteria; molds and yeasts; coliforms; Clostridium perfringens; E. coli; Bacillus cereus; and Staphylococcus Physicochemical: calcium; Moisture; iron; Fat; magnesium; Ash; and manganese Method:

ILT-U-205Microbiological and physicochemical analysis in food. 1B

Description: Microbiological: erobic mesophilic bacteria, molds and yeasts, coliforms, Clostridium perfringens, E. coli, Bacillus cereus, and Staphylococcus Physicochemical: calcium, Moisture, iron, Fat, magnesium, Ash, and manganese Method:

ILT-U-1251Microbiological determination in food and surface

Description: Sample Food: E. Coli (NMP); Total Coliforms (NMP); Staphylococcus aureus; Salmonella spp; and Fecal Coliforms (NMP) Sample Surface: Total Coliforms count and Aerobic mesophilic Method:

ILT-U-1254Microbiological determination in spices

Description: Moisture Content; volatile oil; capsaicin Content in chillies; curcumin content in turmeric; and total plate count Method:

ILT-U-1568Microbiological determinations by PCR

Description: Salmonella spp; EHEC, STEC, EPEC; Campylobacter jejuni; Campylobacter coli; Listeria monocytogenes; and Legionella spp (PCR) Method:

ILT-U-1102Microbiological determinations in canned meat

Description: E. Coli O157H7; Listeria monocytogenes; and Salmonella (canned meat) Method:

ILT-U-780Microbiological determinations in dietary supplements.

Description: TPC, Yeasts and moulds count, Absence or presence of Escherichia Coli, Absence or presence of Salmonella spp, Absence or presence of Staphylococcus aureus in Aqueous enteral feed and Nonaqueous enteral food Method:

ILT-U-1268Microbiological determinations in food and Swabs

Description: APC; Coliforms; E.coli; Enterobacteriace; S.aureus; Salmonella; B.cereus; L.monocytogenes; Cl.perfringens; E.Coli O 157:H7; Yeast & mold; V.parahemolyticus; and Mesophilic aerobic spore formers Method:

ILT-U-1183Microbiological determinations in food. 1A

Description: Listeria Monocytogenes; Total Coliform and Fecal Coliform Count; Total plate count; Escherichia coli; and Staphylococcus Aureus Method:

ILT-U-1181Microbiological determinations in food. 1B

Description: Aerobic Plate Count; Yeast and Molds Count; Total Coliform Fecal Coliform Count; Salmonella; and Coagulase Positive S. aureus Method:

ILT-U-581Microbiological determinations in food. 1C

Description: Aerobic mesophilic count; Total coliforms; Escherichia Coli; Salmonella sp; and Aerobic count at 30 ° C Method:

ILT-U-1306Microbiological determinations in food. 1D

Description: Total coliforms; Escherichia coli; and Heterotrophic Bacteria Method:

ILT-U-1305Microbiological determinations in food.1E

Description: Total coliforms; Escherichia coli; Enterobacteriacea count; Yeast & Moulds; Coagulase-positive S. aureus; Total Viable Count; and Listeria monocytogenes Method:

ILT-U-747Microbiological determinations in food.1F

Description: Total Plate Count; Total Coliform Count; Total Coliform NMP; Positive Staphilococcus aureus coagulase; Yest and Moulds; and Salmonella Method: NOM-111-SSA1-1994, NOM-113-SSA1-1994, NOM-115-SSA1-1994, NOM-114-SSA1-1994, NOM-092-SSA1-1994

ILT-U-690Microbiological determinations in food.1G

Description: Herbal tea, Chamomile Method:

ILT-U-1082Microbiological determinations in meat. 1A

Description: Salmonella research; Investigation of E. Coli O: 157; Mesophilic aerobic count; S. Aureus count; and otal Coliform Count Method:

ILT-U-1155Microbiological determinations in meat.1B

Description: Aerobic mesophilic; Total coliforms; Fecal coliforms; Escherichia coli; Aerobic mesophilic; Total coliforms; Salmonella; E. coli 0157: H7 (with Shigatoxins); Listeria monocytogenes; Listeria spp; Staphylococcus aureus; Shigella; Vibrio cholerae; Mushrooms; Yeasts; and   TOP 7STEC Method:

ILT-U-1519Microbiological determinations in shrimp

Description: Salmonella spp; Total count; and Escherichia Coli Method:

ILT-U-1355Microbiological determinations in tuna and physicochemical determination in wine

Description: RTB; E.Coli; Coliforms; Enterobacteria (petrifilm method); Salmonella spp; Listeria; and Metabisulfite by Monnier Willians method Method:

ILT-U-1397Microbiological determinations. 1A

Description: Presence or Absence of Salmonella; Total Coliforms NMP; Thermotolerant Coliforms NMP; and Escherichia Coli NMP Method:

ILT-U-715Microbiological determinations. 1B

Description: Meal: Bacillus Cereus count; Clostridium perfringens count Swabs: Coagulase-positive staphylococcus Method: ISO 18593, ISO 7937, ISO 7932

ILT-U-1424Microbiological determinations. 1C

Description: Escherichia Coli (NMP); and Listeria Monocytogenes Method:

ILT-U-355Microbiology determinations in species

Description: Total Plate Count; Total Coliform Count; E. coli; Positive Staphilococcus aureus coagulasa; Clostridium Perfringens; and Salmonella Method:

ILT-U-328Microbiology determinations in water and food

Description: Couting bolores and yeves; Total count of aeropia mesophilic bacteria at 36 ° C; Total count of aerobic mesophilic bacteria at 30 ° C; Count of staphylococcus coagulase postiive; Counting of total coliforms, Thermotolerant coliforms and Coli escherichia; Counting of total coliforms and colombols Thermotronomers; Colection of escherichia coli; Listeria and Salmonella Method:

ILT-U-1533Microscopy test in fish meal

Description: Microscopy test Method:

ILT-U-584Milk dairy products determinations

Description: Fatty matter; Humidity; Phosphatase; and Index of Reichert Meissel Method:

ILT-U-1357Milk powder determinations. 1A

Description: Salmonella spp (VIDAS method); Total coliform count at 35 °C; Thermotolerant coliforms at 45°C; Clostridium Perfringens; pH; Nitrate; Nitrite; Chloride; Vitamin C; Vitamin A; Vitamin E; Vitamin K; Vitamin D3; Folic Acid; CMP; Lactose; Fatty acids; and Cholesterol Method:

ILT-U-933Milk powder determinations. 1B

Description: pH; fat; acidity; phosphatase; total solids; density with pycnometer; and density with lactodensimeter Method:

ILT-U-731Moisture and mass loss in green coffee

Description: Method: ASAE S352.2 APR1988 (R2012), ISO 6673

ILT-U-1194Multiresidue determination of mycotoxins in food

Description: Multiresidue mycotoxins by ultra performance liquid chromatography / mass spectrometer. Method:

ILT-U-1510Nitrite and nitrate determination in salt of healing.

Description: Nitrite and Nitrate Method:

ILT-U-1388Nitrites and Nitrates determination in food

Description: Method:

ILT-U-869Nitrofurans determinations in honey

Description: Nitrofurans Method:

ILT-U-992Nitrogen and protein determination in food

Description: Method:

ILT-U-1789Ochratoxine determination

Description: Beer and Instant coffee (Method HPLC) Method:

ILT-U-1752Oil determinations

Description: Acidity; pH; unsaponifiable; humidity; impurities; and fatty acid profile Method:

ILT-U-887Olive oil determinations. 1A

Description: Acidity, and Profile of fatty acids Method:

ILT-U-391Olive oil determinations. 1B

Description: AOCS Methods Method:

ILT-U-2027Organic Tin compounds in pesticides determination

Description: Organic Tin compounds Method:

ILT-U-1810Organics determinations in food

Description: Antioxidant BHT; Antioxidant BHA; Fecal Coliform Count on surfaces; Deoxynivalenol; Zearaleone; Fuminosin; and Ochratoxin Method:

ILT-U-775Organoleptic analysis in wine

Description: organoleptic analysis (qualitative) Method:

ILT-U-1029PAHs determination

Description: (PAHs) especially the PAH4 in meat matrix. Method:

ILT-U-1031Palm oil determinations

Description: Moisture; Lead; Volatile Matter; Iodine value; Impurities; Fatty Acid Composition; Peroxide Value; Ash; Acidity; Total Fatty Matter; Carotene; Total Saponifiable Matter; Soap Content; Cloud Point; Saponification Value; Phosphorus; Chromium; Copper; Iron; Nickel; Manganese Phosphorus; and Chromium Method:

ILT-U-945Pesticide determination

Description: Imidaclopride Method:

ILT-U-1505Pesticide determination in sesame seeds

Description: Fipronil; Imidacloprid; and Carbaryl Method:

ILT-U-497Pesticide residue testing in fruits and vegetables

Description: Method:

ILT-U-1033Pesticide residue, mycotoxin and food allergens

Description: Pesticide residue and Mycotoxin; Gluten; Soy; and Casein Method:

ILT-U-1184Pesticides in Cocoa Beans

Description: Organochlorine pesticides (quantitative): Aldrin – ?clordano – ?HCH -?HCH – ?HCH -delta HCH – dieldrin – endosulfan I – endosulfan II – endosulfan sulfate – endrin –?clordano – HCB – heptachlor – I heptachlorepoxide – methoxychlor – ppDDD – ppDDE – ppDDT – cipermetryn- deltametryn – Imidacloprid Method:

ILT-U-568Pesticides in tomatoes detreminations

Description: Alfacipermetrina, Alletrin, cipermetrina, Cihalotrina, deltametrina, Ciflutrina, permetrina, and Fenvalerato Method:

ILT-U-1439Pesticides in Wine

Description: Organophosphorus pesticides (quantitative): Azinbfos Etil – azodrin (monocrotofos) – cloripirifos etil y metil – cumafos – diclorvos (DDVP) – diazinon – dimetoato – disulfoton – fenitrotion – malation – metidation – paration metil y etil – pirimfos metil y etil – Ethion Organochlorine pesticides (quantitative): Aldrin – aclordane – aHCH – ?HCH – ?HCH – deltaHCH – dieldrin – endosulfan I – endosulfan II – endosulfan sulphate – endrin – ?clordane – HCB – heptachlor – heptachloro epoxide – methoxychlor – ppDDD – ppDDE – ppDDT Method:

ILT-U-702pH determination on noncarbonated beverage

Description: pH value. Method:

ILT-U-1075pH in fertilizer

Description: Method:

ILT-U-1098pH in jam determination

Description: Method:

ILT-U-039Physical and Commercial test of Corn and Wheat Bread

Description: Method:

ILT-U-823Physical determinations in food

Description: pH value, ash, and moisture Method:

ILT-U-910Physical quality in corn

Description: Method:

ILT-U-1402Physicochemical and microbiological determinations in food

Description: Total Coliforms (PV); Total Coliforms (NMP); Escherichia coli NMP; mushrooms; Yeasts; Total aerobic mesophiles; Value of the Iodine Index; Humidity; and Mass loss at 105 ° C Method: ISO 4831, ISO 4833-1, ISO 6611 IDF94, ISO 7251, ISO 3961, ISO 6673, AACC 44-15A

ILT-U-1088Physicochemical and microbiological determinations. FD

Description: P. aeuruginosa; pH; Fatty acids profile; Salmonella; Aerobic mesophilic; Conductivity; Staphylococcus Aureus; Hardness; E. Coli; Free residual chlorine; Yeast and moulds; and Turbidity Method:

ILT-U-1156Physicochemical apple cider determinations

Description: Turbidity (NTU); PH; Alcohol content (% v / v); Total acidity (aq. sulfuric); Volatile acidity (aq. acetic acid); Sugar (g / l); Free SO2 (mg / l); and Total SO2 (mg / l) Method:

ILT-U-1768Physicochemical determinations in animal feed

Description: Ash; Moisture; Fat; and Protein Method: AOAC 2001.11, AOAC 930.15, AOAC 920.39, AOAC 942.05

ILT-U-1767Physicochemical determinations in Beverages

Description: Protein; Ash; Acidity; and Benzoic acid Method: AOAC 936.19, AOAC 942.15, AOAC 940.26, AOAC 920.152

ILT-U-197Physicochemical determinations in carbonated soft drinks

Description: °Brix; Acidity (as phosphoric acid); Carbonation (CO2); Refractometry color (as %T); and pH Method:

ILT-U-1769Physicochemical determinations in fishmeal

Description: Fat; Protein; Moisture; Ash; carbohydrates; Fiber; arsenic; lead; cadmium; mercury; Magnesium; and Manganese Method:

ILT-U-1470Physicochemical determinations in food

Description: Ash; Moisture; Total fat; Total solids; Protein; Soluble solids; Total Acidity; pH; Vitamin A; Vitamin C; Vitamin B1; and Vitamin B2 Method:

ILT-U-1097Physicochemical determinations in soybean meal

Description: Moisture; Protein; Ash; Total Fat; and Urease activity (soybean meal) Method:

ILT-U-1253Porcine DNA determination

Description: ID positive/ ID negative Method:

ILT-U-536Quality determination in rice

Description: For inspections bodies and test laboratories Method: ISO 17020

ILT-U-1415Quality of soybean – Inspection

Description: For inspections bodies and test laboratorios, according ISO 17020 and ISO 17025 Method: ISO 17020

ILT-U-143Quantitative determination of pesticide residues in food

Description: Method:

ILT-U-1434Radionuclides in alcoholic beverages

Description: Radionuclides (Sr-90); and Radionuclides (Cs-137) Method:

ILT-U-1436Radionuclides in Food. 1A

Description: Radionuclides (134Cs- 131I- 103Ru (Gamma)); and Radionuclides (241Am- 239Pu- (Alfa Beta)) Method:

ILT-U-1283Radionuclides in Food. 1B

Description: Radioactivity (Iodine -131, Cs 134, Cs-137) Method:

ILT-U-2026REACH SVHC

Description: REACH SVHC Method:

ILT-U-579Reducing sugars and non-reducing honey determinations

Description: Fehling Method:

ILT-U-1291Release of lead and cadmium in ceramic cookware

Description: Method: ISO 8391

ILT-U-928Research Enterobacter sakazakii in food

Description: Method:

ILT-U-947Research of Escherichia Coli O157 Non-toxigenic strain

Description: Method:

ILT-U-743Residues determination in canned meat sample

Description: Escherichia Coli O157:H7 Ractopamine and Avermectin residues Method:

ILT-U-1335Retinol determination in sugar

Description: Retinol Method:

ILT-U-036Rice determinations. 1B

Description: Humidity; impurities; whole grain; polished grain; ratio of whole grain / broken grain; and degree of whiteness in ° Kett Method:

ILT-U-448Rice determinations. 1C

Description: Broken%; Whiteness; Humidity; and Performance. Method:

ILT-U-1685Rice determinations.1A

Description: Moisture of paddy rice; Gel Consistency; Amylose content (iodine method); and Physical Parameters Of Rice (Grain length, Grain width & Grain thickness) Method:

ILT-U-674Roasted ground coffee determination

Description: Method: IN-16-2010 – Ministry of Agriculture of Brazil Regulation.

ILT-U-164Ruscogenine determination

Description: Qualitative Method:

ILT-U-1206Rutin, quercetin, and chlorogenic acid determination

Description: Quantitative Method:

ILT-U-1013Salmonella and feed proximate analysis in food.

Description: Method:

ILT-U-1259Salmonella and Listeria Monocytogenes

Description: Meat, Pork, Chicken, and Milk sample Method:

ILT-U-1255Salmonella determinations in food

Description: Method:

ILT-U-932Salmonella spp research in food

Description: Method:

ILT-U-1863Sensory analysis in wine

Description: Triangular test where samples are evaluated by mixed panel of 20 people. The analysis is performed in duplicate, obtaining a total of 40 results Method:

ILT-U-1014Sodium, sugar and crude fiber determination in food

Description: Method:

ILT-U-621Soybean flour determinations

Description: Physicochemical determinations: Moisture; Proteins; Crude fiber; Ash; Fat; Lysine available; Urease activity Microbiological determinations: Total Coliform count; Investigation of Clostridium perfringens; Investigation of Streptococcus faecalis; and Staphylococcus Aureus count Method:

ILT-U-1110Soybean meal determination

Description: Ash; Protein; Oil; and Moisture Method:

ILT-U-763Soybean oil and Soybean flour determinations

Description: Soybean flour: Moisture; Total Coliform count; Proteins; Investigation of Clostridium perfringens; Crude fiber; Investigation of Streptococcus faecalis; Ash; Staphylococcus Aureus count; Fat; Lysine available; and Urease activity Soybean oil: Saponification Index; Unsaponifiable matter; Loss on heating; peroxide Index; Density at 25 ° C; Total acidity; Anisidine Index; Tótox Index; Refractive index at 25; Iodine Index (Wijs)16:0 (Ac. Palmític); 16:1 (Ac. palmitoleic); 18:0 (Ac. stearic); 18:1 (Ac. oleic); 18:2 (Ac. linoleic); 18:3 (Ac. linolenic) Method:

ILT-C-21Soybean oil determinations

Description: Method:

ILT-U-890Staphylococcus Aureus in milk

Description: Staphylococcus Aureus Method:

ILT-U-694Starch content determination

Description: Polarimetry method. Method:

ILT-U-812Sugar determinations – Color and moisture

Description: Color and moisture Method: ICUMSA GS9 1/2/3-8, ICUMSA GS2 1/3 /9-15

ILT-U-1365Sugar determinations. 1A

Description: Particle size Method: Icumsa GS1-20

ILT-U-1353Sugar determinations. 1B

Description: Conductometric Ashes; Color; Turbidity; Lead; Arsenic; and Cadmium Method: ICUMSA

ILT-U-093Sugar determinations. 1C

Description: Conductivity Ash, Colour, Moisture, Polarity Method: ICUMSA

ILT-U-776Sunflower oil determinations. 1A

Description: Peroxide index; Acidity; Fatty acid profile; Iodine index; Anisidine index; Refractive index; and Moisture Method:

ILT-U-764Sunflower oil determinations. 1B

Description: Saponification Index; Unsaponifiable matter; Loss on heating; Peroxide Index; Density at 25 ° C; Total acidity; ; Anisidine Index; Tótox Index; Refractive index at 25; and Iodine Index (Wijs); 16:0 (Ac. Palmític); 16:1 (Ac. palmitoleic); 18:0 (Ac. stearic); 18:1 (Ac. oleic); 18:2 (Ac. linoleic); 18:3 (Ac. linolenic) Method:

ILT-U-622Sunflower oil determinations. 1C

Description: Physical Chemistry Determinations: Saponification índex; Unsaponificable matter; Moisture; Peroxide índex; Density (25 °C); Acidity (as % oleic acid); Residual hexane content; Refractive index (25 °C); and Iodine value (Wijs); Fatty Acid Profile: 16:0 (Palmitic Acid); 16:1 (Palmitoleic Acid); 18:0 (Estearic Acid); 18:1 (Oleic Acid); 18:2 (Linoleic Acid); and 18:3 (Linolenic Acid) Method:

ILT-U-1856Tartaric acid determinations

Description: Purity and Rotating power Method:

ILT-U-1856Tartaric acid determinations. OT

Description: Purity and Rotating power Method:

ILT-U-681Tea microbiological determinations

Description: Coliform Count; Total count of mesophilic aerobes; Yeast and Mold Count; Escherichia coli Research; and Salmonella Research Method:

ILT-U-1131Tin and selenium determination in food

Description: Method:

ILT-U-080Tomato sauce determination

Descripcion:
Norma :

ILT-U-741Total and thermotolerant coliforms determinations on chicken sample

Description: Thermotolerant coliforms; and Total coliforms Method:

ILT-U-570Total bacterial count in flour

Description: Method: ISO 4833, APHA

ILT-U-1204Total flavonoids determination

Description: HPLC Method:

ILT-U-793Total hydrocarbon index, Magnesium, Fluoride and grease in water

Description: Total hydrocarbon index; Magnesium; Fluoride; and Grease Method:

ILT-U-1210Total saponins determination

Description: Quantitative Method:

ILT-U-864Total suspended solids determination in food

Description: Total Suspended Solids (mg/l) Method:

ILT-U-1753Tuna determinations

Description: Chloramphenicol; organochlorine pesticides; and sodium metabisulfite Method:

ILT-U-1205Valerenic acid determination

Description: Quantitative Method:

ILT-U-1760Verification of “Halal” samples

Description: Porcine content in cosmetic and food sample and %ethanol in beverage samples. This Proficiency test program does not provide a halal certification. This program does not intend to carry out a HALAL certification, should be not considered as such; it only want to detect traces of pork in food and cosmetic products; as well as the presence of alcohol in drinks Method:

ILT-U-1762Verification of “Kosher” samples

Description: Porcine content. This Proficiency test program does not provide a Kosher certification. This program does not intend to carry out a KOSHER certification, should be not considered as such; it only want to detect traces of pork in food. Method:

ILT-U-871Vibrio cholerae determination in food

Description: Method:

ILT-U-189Visual Analysis in corn

Description: Broken percentage; Foreign Matter (Edible); Foreign Matter (Non Edible); Damage Kernels; Immature Kernels; and Discolor Method:

ILT-U-209Visual analysis in wheat

Description: Broken; Shrunken; Foreign Matter (Edible); and Foreign Matter (Non Edible) Method:

ILT-U-1496Vitamin determination in fruit juice

Description: Vitamin B12, B2, K, C, D2, E and A Method:

ILT-U-1469Vitamins determinations in Dairy Products

Description: Vitamins A/B1/B2/B6/B12/C/D/E/K1 Method:

ILT-U-697Volatile basic nitrogen determination in fish

Description: Method:

ILT-U-1581Wine determinations. 1A

Description: Fixed Acidity; Total Acid; Ashes; Relative Density 20 °C; Reduced Dry Extract; Dry Extract Total; Alcohol Degree Real; Metanol; Organoleptic; pH; and Alcohol Method:

ILT-U-1572Wine determinations. 1B

Description: Sugars; chlorides; sulfates; volatile acidity; and sulphurous anhydride Method:

ILT-U-1501Wine determinations. 1C

Description: Citric acid; Specific gravity; Sorbic acid; Titratable acidity; Absorbance at 420nm; Absorbance at 520nm; Ethanol by volume; Ascorbic + Erythorbic acid; Lactic acid; Malic acid; Reducing sugar; Volatile acidity (acetic acid); pH; Glucose and fructose panel; Free sulfur dioxide; and Iron Method:

ILT-U-899Wine determinations. 1D

Description: Microbiological determinations: Brettanomyces count, Acetic bacteria count, Count of lactic acid bacteria, and Yeast and mold count Phisico/chemical determinations: alcoholic strength, density, dry extract, Reducing sugars, Invert sugar and sucrose, chloride, sulphate, pH, Total acidity, volatile acidity, Free sulfur dioxide, Total sulfur dioxide, artificial colors, and ferrocyanide Method:

ILT-U-682Yerba Mate microbiological determinations

Description: Method:

Category of Schemes
ILT – Interlaboratory Test
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