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FSIS

Web Content Viewer (JSR 286)

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Web Content Viewer (JSR 286)

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Web Content Viewer (JSR 286)

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Web Content Viewer (JSR 286)

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Laboratories and 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.

Test tubes

Updates to Chemistry Laboratory Guidebook


Preparing samples in lab Updates to Microbiology Lab Guidebook
MLG Chapter 41 was recently updated. See the July 18 Constituent Update for more information, or view the entire guidebook.

Egg breaking equipment List of Pasteurized Egg Products Recognized Laboratories (PDF Only)
This list of member laboratories will be updated every six months, approximately. Subscribe to get email notification.

FSIS Laboratories

The laboratories coordinate and conduct analytical services in support of the Agency's farm-to-table strategies.

Accredited Laboratory Program

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.

Pasteurized Egg Product Recognized Laboratory Program

Pasteurized Egg Products Recognized Laboratory (PEPRLab) Program laboratories perform Salmonella analysis on official surveillance samples of pasteurized egg products.

Guidebooks and Methods

The Guidebooks contain current protocols for analytical tests required by FSIS regulatory activities on meat, poultry and egg products. They are:

 

Last Modified Aug 12, 2014