Sample Type
|
Test Parameter
|
Techniques
|
Dairy Products
|
Protein analysis
|
Rapid Kjeldahl (Buchi)
|
Fatty Acid Profile
|
GC
|
Fat determination
|
Gerber & Rose Gottlieb
|
Moisture
|
Karl Fischer, Oven Dryness
|
Total Solids
|
Milkoscan (calibrated)
|
General Microbiology e.g. Standard Plate Count, Yeast and Moulds, Pathogens etc.
|
Standard methods
|
Craigavon
Portadown
Co. Armagh
Northern Ireland
Tel: 00 44 28 38368115
Fax: 00 44 28 38368109
Website: www.moypark.co.uk
Head of Laboratory: Mr. Stewart Houston
Contact Person: Mr. Eamon McAlinden
Position: Senior Technician
Category of Laboratory: Private (company) Laboratory Status of Laboratory: Local
Geographical area served: Northern Ireland
Overall Role of Laboratory: Contract Work, Official Food Safety / Surveillance
Number of Staff: 18 Accredited by: CLAS Standard, Campden & Chorleywood Food, Research Association Group
Service Contract: Agreement with DARD Statutory Responsibility: N/A
Year Established: 1996
Accessibility: Agricultural Inspectors, Private Contract, Veterinary Officers, Water Inspectors, Food Industry, General Public, Third Level Institutions, Own Institution and Research Institutes/Foundations
Type of Food Safety Work: Food Borne Pathogens, Food Complaints, General Food Quality and Nutritional
Techniques/Instrumentation Used: Culture Methods
Specialised Testing: N/A
Specialised Equipment: Vidas / LECO
Details of Food testing carried out |
Sample Type
|
Test Parameter
|
Techniques
|
Raw, cooked and enrobed poultry products and associated raw products
|
Protein, Moisture, Ash,
Free Fat, Salt, pH, Carbohydrate content, Meat Content
|
Dumas, Leco FP428,
Oven drying, Muffle furnace, Fosslet, Soxhlet, Chloride meter,
pH meter, by Calculation
|
Animal Feeds
|
Protein, Moisture, Ash, Free Fat,
Salt
|
Dumas, Leco FP428, Oven drying, Muffle furnace, Soxhlet, Chloride meter
|
Food Products (e.g. raw,
cooked, enrobed poultry
products). Raw materials associated with food products (e.g. sauces + fillings).
Animal feeds, Poultry meat, offal
|
Salmonella spp.
|
Documented in House Method
|
Food products (e.g. raw, cooked, enrobed poultry
products).
|
Presumptive Lactic Acid Bacteria
|
Food products (e.g. cooked, poultry products).
|
Listeria spp.
|
Environmental samples.
Swabs
|
Listeria spp., Salmonella spp.
|
Swabs
|
TVC
|
Food Products (e.g. raw,
cooked, enrobed, poultry) Raw materials associated with food
products (e.g. sauces + fillings)
|
TVC, Presumptive Coliforms, Presumptive Enterobacteriaceae, E. coli, Presumptive Pseudomonas spp., Presumptive Cl. perfringens, S. aureus, Yeast and Moulds
| |
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