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.

Updates to Microbiology Lab Guidebook
The most recently updated MLG chapters are 4, 4C, 5, 5A, 5B, and related appendices. See the August 30 Constituent Update for more information, or view the entire guidebook.

Updates to Chemistry Lab Guidebook (Sep 13, 2013)

Determination of Metals by ICP-MS and ICP-OES (Optical Emission Spectrometry) (PDF Only)

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.

Pilot Program on Isolates

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 & Methods

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

FSIS

Food Safety and Inspection Service

United States Department of Agriculture

Web Content Viewer (JSR 286)

Web Content Viewer (JSR 286)

Science

Web Content Viewer (JSR 286)

Web Content Viewer (JSR 286)