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Agrifood Technology

Accreditation No: 2726
Werribee Laboratory
www.agrifood.com.au
 
Contact: Mrs D C Fernandez
Mobile: 0418329640
Phone: (03) 9742 0555
Fax: (03) 9742 4228
Email:
 
Address:
260 Princes Highway,
WERRIBEE
VIC 3030
 
Facilities: Public testing service
Last Modified: 05-APR-17


This facility complies with the requirements of ISO/IEC 17025:2005

7.51 Foods
.01 Cereal products
Analysis of grains
listed as determination(s) by technique(s) using method(s) -
Test weight by classical using in-house TP/016

Analysis of barley, legumes, oats, oilseeds and wheat
listed as determination(s) by technique(s) using method(s) -
Foreign matter; mineral matter; screenings by classical using in-house TP/017

Analysis of barley, rye, wheat, wheat flour and other grains
listed as determination(s) by technique(s) using method(s) -
Falling number by classical using in-house TP/021

Analysis of cereal grains, grain legumes and their products
listed as determination(s) by technique(s) using method(s) -
Ash by classical using in-house TP/024
Cholesterol by GC using in-house TP/235
Crude fibre by classical using in-house TO/098
Dietary fibre- total by classical using in-house TP/025
Energy by calculation using in-house TP/110
Fat by classical using in-house TP/50
Fatty acid profile by GC using in-house TP/047
Moisture by classical using in-house TP/022
Protein by classical using in-house TP/026
Protein by Dumas combustion using in-house TP/029
Sugars: fructose; glucose; lactose; maltose; sucrose; total by LC-MS using in-house TP/036

Analysis of flour
listed as determination(s) by technique(s) using method(s) -
Area; extensibility; height; water absorption by extensograph using in-house TP/010
Breakdown; development time; mixing tolerance index; stability; water absorption by farinograph using in-house TP/009
Breakdown; gelatinisation temperature; gelatinisation time; peak viscosity by amylograph using in-house TP/008
Colour by chromameter using in-house TP/002
Colour grade by colour grader using in-house TP/302
Deformation energy; length; overpressure; pressure/length; swelling index by alveograph using in-house TP/145

Analysis of wheat
listed as determination(s) by technique(s) using method(s) -
Milling test by classical using in-house TP/014
Particle size index by classical using in-house TP/013

Analysis of wheat and barley
listed as determination(s) by technique(s) using method(s) -
Moisture; protein by NIR using in-house TP/054

.02 Nuts and nut products
listed as determination(s) by technique(s) using method(s) -
Ash by classical using in-house TP/024
Dietary fibre- total by classical using in-house TP/025
Energy by calculation using in-house TP/110
Fat by classical using in-house TP/050
Fatty acid profile by GC using in-house TP/047
Moisture by classical using in-house TP/022
Oil content by classical using in-house TP/053
Protein by classical using in-house TP/026
Sugars: fructose; glucose; lactose; maltose; sucrose; total by LC-MS using in-house TP/036

.03 Dairy products
listed as determination(s) by technique(s) using method(s) -
Ash by classical using in-house TP/024
Dietary fibre- total by classical using in-house TP/025
Energy by calculation using in-house TP/110
Fat by classical using in-house TP/050
Fatty acid profile by GC using in-house TP/047
Moisture by classical using in-house TP/022
Protein by classical using in-house TP/026
Sugars: fructose; glucose; lactose; maltose; sucrose; total by LC-MS using in-house TP/036

.04 Meat and meat products
listed as determination(s) by technique(s) using method(s) -
Ash by classical using in-house TP/024
Dietary fibre- total by classical using in-house TP/025
Energy by calculation using in-house TP/110
Fatty acid profile by GC using in-house TP/047
Moisture by classical using in-house TP/022
Oil content by classical using in-house TP/053
Protein by classical using in-house TP/026
Sugars: fructose; glucose; lactose; maltose; sucrose; total by LC-MS using in-house TP/036

.05 Fish, crustaceans and molluscs
listed as determination(s) by technique(s) using method(s) -
Ash by classical using in-house TP/024
Dietary fibre- total by classical using in-house TP/025
Energy by calculation using in-house TP/110
Fat by classical using in-house TP/050
Fatty acid profile by GC using in-house TP/047
Moisture by classical using in-house TP/022
Protein by classical using in-house TP/026
Sugars: fructose; glucose; lactose; maltose; sucrose; total by LC-MS using in-house TP/036

.06 Sugar and sugar products
listed as determination(s) by technique(s) using method(s) -
Ash by classical using in-house TP/024
Dietary fibre- total by classical using in-house TP/025
Energy by calculation using in-house TP/110
Fat by classical using in-house TP/050
Fatty acid profile by GC using in-house TP/047
Moisture by classical using in-house TP/022
Protein by classical using in-house TP/026
Sugars: fructose; glucose; lactose; maltose; sucrose; total by LC-MS using in-house TP/036

.07 Confectionery
listed as determination(s) by technique(s) using method(s) -
Ash by classical using in-house TP/024
Dietary fibre- total by classical using in-house TP/025
Energy by calculation using in-house TP/110
Fat by classical using in-house TP/050
Fatty acid profile by GC using in-house TP/047
Moisture by classical using in-house TP/022
Protein by classical using in-house TP/026
Sugars: fructose; glucose; lactose; maltose; sucrose; total by LC-MS using in-house TP/036

.08 Fruit, jams and other fruit products
listed as determination(s) by technique(s) using method(s) -
Ash by classical using in-house TP/024
Dietary fibre- total by classical using in-house TP/025
Energy by calculation using in-house TP/110
Fat by classical using in-house TP/050
Fatty acid profile by GC using in-house TP/047
Moisture by classical using in-house TP/022
Protein by classical using in-house TP/026
Sugars: fructose; glucose; lactose; maltose; sucrose; total by LC-MS using in-house TP/036

.09 Vegetables and vegetable products
listed as determination(s) by technique(s) using method(s) -
Ash by classical using in-house TP/024
Dietary fibre- total by classical using in-house TP/025
Energy by calculation using in-house TP/110
Fat by classical using in-house TP/050
Fatty acid profile by GC using in-house TP/047
Moisture by classical using in-house TP/022
Protein by classical using in-house TP/026
Sugars: fructose; glucose; lactose; maltose; sucrose; total by LC-MS using in-house TP/036

.10 Alcoholic beverages
listed as determination(s) by technique(s) using method(s) -
Ash by classical using in-house TP/024
Dietary fibre- total by classical using in-house TP/025
Energy by calculation using in-house TP/110
Fat by classical using in-house TP/050
Fatty acid profile by GC using in-house TP/047
Moisture by classical using in-house TP/022
Protein by classical using in-house TP/026
Sugars: fructose; glucose; lactose; maltose; sucrose; total by LC-MS using in-house TP/036

.11 Soft drinks and cordials
listed as determination(s) by technique(s) using method(s) -
Ash by classical using in-house TP/024
Dietary fibre- total by classical using in-house TP/025
Energy by calculation using in-house TP/110
Fat by classical using in-house TP/050
Fatty acid profile by GC using in-house TP/047
Moisture by classical using in-house TP/022
Protein by classical using in-house TP/026
Sugars: fructose; glucose; lactose; maltose; sucrose; total by LC-MS using in-house TP/036

.12 Fruit juices and concentrates
listed as determination(s) by technique(s) using method(s) -
Ash by classical using in-house TP/024
Dietary fibre- total by classical using in-house TP/025
Energy by calculation using in-house TP/110
Fat by classical using in-house TP/050
Fatty acid profile by GC using in-house TP/047
Moisture by classical using in-house TP/022
Protein by classical using in-house TP/026
Sugars: fructose; glucose; lactose; maltose; sucrose; total by LC-MS using in-house TP/036

.13 Edible fats and oils
listed as determination(s) by technique(s) using method(s) -
Ash by classical using in-house TP/024
Dietary fibre- total by classical using in-house TP/025
Energy by calculation using in-house TP/110
Fat by classical using in-house TP/050
Fatty acid profile by GC using in-house TP/047
Moisture by classical using in-house TP/022
Protein by classical using in-house TP/026
Sugars: fructose; glucose; lactose; maltose; sucrose; total by LC-MS using in-house TP/036

.14 Margarine
listed as determination(s) by technique(s) using method(s) -
Ash by classical using in-house TP/024
Dietary fibre- total by classical using in-house TP/025
Energy by calculation using in-house TP/110
Fat by classical using in-house TP/050
Fatty acid profile by GC using in-house TP/047
Moisture by classical using in-house TP/022
Protein by classical using in-house TP/026
Sugars: fructose; glucose; lactose; maltose; sucrose; total by LC-MS using in-house TP/036

.15 Eggs and egg products
listed as determination(s) by technique(s) using method(s) -
Ash by classical using in-house TP/024
Dietary fibre- total by classical using in-house TP/025
Energy by calculation using in-house TP/110 Fat by classical using in-house TP/050
Fatty acid profile by GC using in-house TP/047
Moisture by classical using in-house TP/022
Protein by classical using in-house TP/026
Sugars: fructose; glucose; lactose; maltose; sucrose; total by LC-MS using in-house TP/036

.21 Pet foods
listed as determination(s) by technique(s) using method(s) -
Ash by classical using in-house TP/024
Dietary fibre- total by classical using in-house TP/025
Fat by classical using in-house TP/050
Fatty acid profile by GC using in-house TP/047
Moisture by classical using in-house TP/022
Protein by classical using in-house TP/026
Sugars: fructose; glucose; lactose; maltose; sucrose; total by LC-MS using in-house TP/036

.34 Allergens
Analysis of cereal and cereal products (bread, oats, rice and rice flour)
listed as determinations(s) by technique(s) using method(s)-
Gluten by ELISA using in-house TP/358

Analysis of dairy and dairy products (milk formula and yoghurt)
listed as determinations(s) by technique(s) using method(s)-
Gluten by ELISA using in-house TP/358

Analysis of meat and meat products (raw meat and sausages)
listed as determinations(s) by technique(s) using method(s)-
Gluten by ELISA using in-house TP/358

Analysis of confectionary (chocolate)
listed as determinations(s) by technique(s) using method(s)-
Gluten by ELISA using in-house TP/358

Analysis of alcoholic beverages (beer)
listed as determinations(s) by technique(s) using method(s)-
Gluten by ELISA using in-house TP/358

Analysis of other food products (cake mix, herbs and spices)
listed as determinations(s) by technique(s) using method(s)-
Gluten by ELISA using in-house TP/358

.49 Other food products
listed as determination(s) by technique(s) using method(s) -
Dietary fibre- total by classical using in-house TP/025
Fat by classical using in-house TP/050
Fatty acid profile by GC using in-house TP/047
Sugars: fructose; glucose; lactose; maltose; sucrose; total by LC-MS using in-house TP/036


7.52 Residues and contaminants in foods and agricultural materials
.01 Elements
Analysis of grains and grain products, cereals and baked cereal products, fruit and fruit products, vegetable and vegetable products, nuts and nut products, confectionary, dairy and dairy products, spices, herbs edible oils and margarines listed as determination(s) by technique(s) using method(s) -
Elements: arsenic; barium; boron; calcium; cadmium; chromium; copper; iron; potassium; magnesium; manganese; molybdenum; sodium; nickel; phosphorus; lead; sulphur; tin; zinc by ICP-AES using in-house TP/293
Mercury by AAS (vapour generation) using in-house TP/107

.02 Pesticides
Analysis of grain, grain products, (including flours, brans, finished products, feeds, mixes, meals), fruit, pure fruit juices, pure fruit concentrates, vegetables, pure vegetable juices and pure vegetable concentrates
listed as determination(s) by technique(s) using method(s) -
Acaricides by GC-MS; GC-MS-MS and LC-MS-MS using in-house TP/311 and TP/312 in accordance with NTP/AL/017
Carbamates by GC-MS; GC-MS-MS and LC-MS-MS using in-house TP/311 and TP/312 in accordance with NTP/AL/017
Fungicides by GC-MS; GC-MS-MS and LC-MS-MS using in-house TP/311 and TP/312 in accordance with NTP/AL/017
Herbicides: 2,4 D, atrazine; bromoxynil; carfentrazone-ethyl; chlorprophram; chlorthal dimethyl; clethodim; clodinafop propargyl; 3,4-dichloroaniline; clopyralid; chlorsulfuron; dicamba; diflufenican; diuron; ethofumesate; iodosulfuron-methyl; linuron; MCPA; methabenzthiazuron; metolachlor; metosulam; metribuzin; metsulfuron-methyl; molinate; napropamide; oxyfluorfen; pendimethalin; picloram; promethryn; propachlor; prosulfocarb; pyrasulfotole; simazine; tralkoxydim; triasulfuron; triclopyr; trifluralin by GC-MS; GC-MS-MS and LC-MS-MS using in-house TP/311 and TP/312
Insecticides by GC-MS; GC-MS-MS and LC-MS-MS using in-house TP/311 and TP/312 in accordance with NTP/AL/017
Organophosphorus residues by GC-MS; GC-MS-MS and LC-MS-MS using in-house TP/311 and TP/312 in accordance with NTP/AL/017
Organochlorine residues by GC-MS; GC-MS-MS and LC-MS-MS using in-house TP/311 and TP/312 in accordance with NTP/AL/017
Synthetic Pyrethroids by GC-MS; GC-MS-MS and LC-MS-MS using in-house TP/311 and TP/312 in accordance with NTP/AL/017

Analysis of fruit and vegetables, grains
listed as determination(s) by technique(s) using method(s) -
Dithiocarbamates by GC-FPD using in-house TP/282

Analysis of grain and grain products (including flours, brans, finished products, feeds, mixes, meals)
listed as determination(s) by technique(s) using method(s) -
Fumigants: phosphine by GC using in-house TP/074
Organophosphorus residues by GC using in-house TP/056
Organochlorine residues by GC using in-house TP/057

Analysis of almonds
listed as determination(s) by technique(s) using method(s)-
Dithiocarbamates by GC-FPD using in-house TP/282
Phosphine by GC-FPD using in-house TP/074

Analysis of wool and wool processing by-products including wool wax
listed as determination(s) by technique(s) using method(s) -
Insect Growth Regulators: cyromazine; dicyclanil; diflubenzuron; triflumuron by LC/MS using in-house TP/329
Organochlorine Pesticides: aldrin; alpha-BHC; beta-BHC; delta-BHC; gamma-BHC (lindane); DDD; DDE; DDT; dieldrin; alpha-endosulfan; beta-endosulfan, endosulfan sulphate; endrin; heptachlor; HCB by GC/MS using in-house TP/329
Organophosphate Pesticides: chlorfenvinphos; chlorpyriphos, coumaphos, diazinon; dichlofenthion; fenchlorphos; pirimiphos methyl; propetamphos by LC/MS using in-house TP/329
Spinosyns: spinosad A and D by LC/MS using in-house TP/329
Synthetic Pyrethroids: cyhalothrin; cypermethrin; deltamethrin; fenvalerate; flumethrin; permethrin by GC/MS using in-house TP/329

Analysis of cereal grain
listed as determination(s) by technique(s) using method(s) -
Aminomethylphosphonic acid (AMPA); glyphosate; glufosinate by LC-MS-MS using in-house method TP/384

.05 Mycotoxins
Analysis of grains, grain products, nuts, nut products, fruit and vegetables
listed as determination(s) by technique(s) using method(s) -
Aflatoxins: B1, B2, G1, G2; deoxynivalenol; fumonisin: B 1, B2, HT2 toxin; nivalenol; ochratoxin A; T2 toxin; zearalenone by LC-MS-MS using in-house TP/335

.07 Polyhalogenated biphenyls
Analysis of grains, flour and canola
listed as determination(s) by technique(s) using method(s) -
Arochlors 1254 and 1260 by GC using in-house TP/280

7.61 Agricultural products and materials
.01 Cereal grains and by-products
listed as determination(s) by technique(s) using method(s) -
Ash by classical using in-house TP/024
Crude fibre by classical using in-house TO/098
Dietary fibre- total by classical using in-house TP/025
Fat by classical using in-house TP/50
Fatty acid profile by GC using in-house TP/047
Moisture by classical using in-house TP/022
Protein by classical using in-house TP/026
Protein by Dumas combustion using in-house TP/029
Sugars: fructose; glucose; lactose; maltose; sucrose; total by LC-MS using in-house TP/036

.02 Oil seeds and by-products
listed as determination(s) by technique(s) using method(s) -
Fatty acid profile by GC using in-house TP/047
Free fatty acid content by classical using in-house TP/046
Oil content by classical using in-house TP/053
Peroxide value by classical using in-house TP/049
Protein by classical using in-house TP/026
Protein by Dumas combustion using in-house TP/029

.03 Stockfoods
listed as determination(s) by technique(s) using method(s) -
Ash by classical using in-house TP/024
Chloride by classical using in-house TP/192
Crude fibre by classical using in-house TP/098
Dietary fibre- total by classical using in-house TP/025
Fat by classical using in-house TP/50
Fatty acid profile by GC using in-house TP/047
Moisture by classical using in-house TP/022
Protein by classical using in-house TP/026
Protein by Dumas combustion using in-house TP/029
Sugars: fructose; glucose; lactose; maltose; sucrose; total by LC-MS using in-house TP/036

7.81 Constituents of the environment
.11 Waters other than saline
for the following determinations -
As listed under 7.84

.31 Soils
for the following determinations -
As listed under 7.84

7.84 Residues and contaminants in constituents of the environment
.02 Pesticides
Analysis of soils and waters
listed as determination(s) by technique(s) using method(s) -
Organochlorine residues by GC using in-house TP/071