Test procedure

1. Physical, physical-chemical and chemical analysis of food and feed
1.1 Determination by means of HPLC with standard detectors (UV and fluorescence detector)
ASU L23.05-2
2012-01
Food analysis – determination of aflatoxin B1 and the total of aflatoxin B1, B2, G1 and G2 in peanuts, pistachios, figs and paprika powder-HPLC-procedure with immunoaffinity column and postcolumn derivatisation
ASU L26.00-1
2001-07
Food analysis – Determination of nitrate levels in vegetable produce HPLC/IC-procedure (exception: only HPLC-procedure in this case)
1.2 Determination by means of gas chromatography with mass spectrometric detection (GC-MS/MS)
ASU L 00.00-36-2
2004-07
Food analysis – determination of bromide residue in low-fat foods part 2: determination of inorganic bromide
ASU L 00.00-115
2007-12
Food analysis – multi-methods for determination of pesticide residue in foods of plant origin by means of GC-MS(/MS) or LC-MS(/MS) after acetonitrile extraction/spreading and purification by means of dispersive SPE (QuEChERS)
ASU L00.00-49/2
1999-11
Food analysis, low-fat foods, determination of dithiocarbamate and thiuramdisulphide residue, part 2: gas chromatographic procedure
1.3 Determination by means of liquid chromatography with mass spectrometric detection (LC-MS/MS)
ASU L 00.00-115
2007-12
Food analysis – multi-methods for determination of pesticide residue in foods of plant origin by means of GC-MS(/MS) or LC-MS(/MS) after acetonitrile extraction/spreading and purification by means of dispersive SPE (QuEChERS)
QuPPe-Method
Nov.-Dec.2008
EURL CVUA Stuttgart
Quick method for the analysis of residues of numerous highly polar pesticides in foods of plant origin involving simultaneous extraction with methanol and LC-MS/MS determination (QuPPe-method)
QuPPe-Method
Version 7
Nov.-Dec.2008
EURL CVUA Stuttgart
Quick method for the analysis of residues of numerous highly polar pesticides in foods of plant origin involving simultaneous extraction with methanol and LC-MS/MS determination (QuPPe-method)
2. Microbiological Food Analysis
ASU L00.00-20
2008-12
Food analysis – horizontal procedure for determining salmonella spp. in foods
ASU L00.00-88 Food analysis – horizontal procedure for 2004-07 microorganism count – colony counting procedure at 30 °C (exception: spiral plate procedure at 37 °C)
ASU L00.00-33
2006-09
Food analysis – horizontal procedure for count of presumptive bacillus cereus – colony counting procedure at 30 °C (exception: spiral plate procedure at 37 °C)
ASU L01.00-3 Food analysis – determination of coliform 1987-03 germs in milk, dairy products, butter, cheese and ice cream; procedure with solid agar (exception: spiral plate procedure at 37 °C; use of commercial ready-to-use prepared media for parallel determination of escherichia coli)
ASU L00.00-133/2
2010-09
Food analysis – horizontal procedure for determination and counting of enterobacteriaceae in foods. Part 2: colony counting technique (exception: spiral plate procedure)
ASU L01.00-37
1991-12
Food analysis – determination of yeast and fungi count in milk and dairy products; reference procedure (exception: spiral plate procedure at 37 °C)
ASU L06.00-35
1992-12
Food analysis – determination of aerobically growing lactic acid bacteria in meat and meat products; pipetting procedure (reference procedure) (exception: spiral plate procedure at 37 °C)
ASU L06.00-43
1998-09
Food analysis – pseudomonas spp. count in meat and meat products (exception: spiral plate procedure at 37 °C)
ASU L00.00-32
2006-09
Food analysis – horizontal procedure for determination and counting of listeria monocytogenes part 1: verification procedure
OXOID Deutschland GmbH
product information of a commercial ready-to-use prepared media Enterohemolysin
agar with sheep blood
Determination of enterohaemorrhagic escherichia coli (EHEC) in foods of plant origin
ASU L00.00-55
2004-12
Food Analysis procedure for counting of coagulase-positive staphylococi part I: procedure with Baird Parker Agar (exception: spiral plate procedure, use of commercial ready-to-use prepared media)
ASU L00.00-91
2006-12
Food Analysis horizontal procedure for determination of shigella spp. (exception: use of commercial ready-to-use prepared media)
ASU L00.00-107
2007-04
Food Analysis horizontal procedure for determination and counting of campylobacter spp.; verification procedure
3. Chemical, chemical-physical and microbiological analysis of drinking, mineral, spring and table water
3.1. Sampling
EN ISO 19458
2006-08
Water quality sampling for microbiological analysis
DIN EN ISO 5667-3
2003-12
Correction 2006-08
Water quality sampling part 3: instructions for preservation and handling of samples
DIN EN ISO 5667-5
2011-02
Water quality sampling part 5: instructions for sampling drinking water from treatment plants and pipeline systems
3.2. Microbiological analysis of drinking, mineral, spring and table water
DIN EN ISO 11731-2
2008-06 and amendment of UBA 2012-08
Water quality determination and count of legionella bacteria part 2: direct membrane filtration procedure with low bacteria count
DIN EN ISO 16266
2008-05
Water quality determination and count of pseudomonas aeruginosa: membrane filtration procedure
DIN EN ISO 7899-2
2000-11
Water quality determination and count of intestinal enterococci-part 2: membrane filtration procedure
DIN EN ISO 9308-1
2001-07
Water quality determination and count of escherichia coli and coliform bacteria part 1: membrane filtration procedure
TrinkwV 2001
Anl.5 Id) bb) 2011-11
Determination cultivatable microorganisms colony count at 20 °C and 36 °C in drinking water
TrinkwV 2001
Anl.5 Ie) 2011-11
Clostridium perfringens (including spores)
ASU L59.00-1
1988-05
Determination of escherichia coli and coliform germs in natural mineral, spring and table water
ASU L59.00-2
1988-05
Determination of faecal streptococci in natural mineral water, spring and table water
ASU L59.00-3
1988-05
Determination of pseudomonas aeruginosa in natural mineral water, spring and table water
ASU L59.00-4
1988-05
Determination of sulphite-reducing, sporulating anaerobes in natural mineral water, spring and table water
ASU L59.00-5
1988-05
Determination of colony count in natural mineral water, spring and table water
3.3. Physical, physical-chemical and chemical examinations of drinking, mineral, spring and table water
DIN EN ISO 6468
1997-02
Determination of selected organochlorine insecticides, polychlorinated biphenyls and chlorbenzenes in drinking water by means of GC after liquid-liquid extraction

Abbreviations: DIN (German Institute for Standardisation), EN (European Norm), ISO (International Organization for Standardisation), LFBG (German Food and Feed Code), QuEChERS (Quick Easy Cheap Effective Rugged and Safe), Pxx-yy-z.DOC (inhouse procedure)