Food Safety
Analytical testing options and requirements
for Vermont meat processors
UVM Extension Fact Sheet- November 2012
The following is intended to be a partial listing of laboratories in and near Vermont that provide analytical services to
Vermont meat, poultry, and food producers and processors. They are listed in no particular order. Any reference to
commercial products, trade names, or brand names is for information only, and no endorsement or approval is intended.
Laboratory
Analyses provided
Address
Phone #
Cornell
University
pH and water activity
Dept. of Food Sci & Tech
630 West North Street
Geneva, NY 14456
Dept. of Food Science
5735 Hitchner Hall
Orono, ME 04469-5735
315-787-2273
160 James Brown Drive
Williston, VT 05495
802-879-4333
http://necfe.foodscience.cornell.edu/
University of
Maine
pH, water activity, brix, titratable acidity
Endyne, Inc.
Total coliform, Generic E. coli, Staph aureus,
Salmonella, Listeria, Aerobic Plate Count, Yeasts and
Molds, Lactic Acid Bacteria, protein, trace metals
(arsenic, lead, etc.), pH, % solids
Can analyze environmental swabs, food products,
water and ambient air.
Water testing, Food and dairy microbiology, including
E. coli 0157:H7
Water quality testing, environmental monitoring
http://foodsciencehumannutrition.umaine.edu/foodtechnology/
CNA
27 Kent Street
Environmental
Ballston Spa, NY 12020
Clancy
20 Mapleville Depot
Environmental
Saint Albans, VT 05478
Green
Patulin in fruit juices, caffeine in coffee products,
2 Moonlight Terrace
Mountain
analytical testing of dietary supplements
Montpelier, VT 05602
Laboratories
Vermont Dept Water testing
108 Cherry St
http://healthvermont.gov/enviro/ph_lab/water_test.aspx
of Health
Burlington, VT 05402
Numerous labs are available in other New England states1, as well as throughout the US.
207-581-1629
518-884-0800
802-527-2460
802-262-2004
802-863-7200
Be sure to call before sending any samples to a laboratory. Always label each sample with your name, phone number,
sample identity or code, the date it was manufactured and the test(s) required.
1
For example, a list of labs available in Massachusetts is available from:
http://extension.unh.edu/nefe/state_specific/state_ma.html#laboratories
1
Testing requirements and recommendations for state or USDA inspected meat processors
Type of Product
produced
Meat products:
Ready to eat meat and
poultry products
Raw ground beef
Red meat carcasses
(slaughter); raw not
ground
Poultry carcasses
(slaughter)
Ground Poultry
Fermented meat
products, bacon
Dried or smoked meats
All meat processors using
their own well water
Statutory Required
analyses
Additional tests (highly)
recommended2 by FSIS
Listeria, environmental
sampling for Listeria
coliforms (Generic E. coli)
Clostridium perfringens,
Salmonella
Salmonella, E. coli 0157:H74
Salmonella, E. coli 0157:H7,
non-0157:H7 Shiga Toxin
Producing E. coli organisms5
Salmonella , Campylobacter
coliforms (Generic E. coli)
Salmonella , Campylobacter
Staphylococcus, pH
coliforms (Generic E. coli)
Listeria, environmental
sampling for Listeria, pH,
water activity
Additional tests that may be
required by your plant
HACCP plan3
E. coli 0157:H7 (beef),
Salmonella, Moisture Protein
Ratio (MPR)
Water sampling
Note: This sheet is only intended to provide information on the analyses to be conducted and not on the frequency of testing.
More information:
Establishment Guidance for the Selection of a Commercial or Private Microbiological Testing Laboratory- March 2012
www.fsis.usda.gov/PDF/Guidance_Selecting_Micro_Testing_Lab.pdf
UVM Extension helps individuals and communities put research-based knowledge to work.
Fact sheet prepared by Dr. Londa Nwadike, UVM Extension Food Safety Specialist,
londa.nwadike@uvm.edu; tel: 802-223-2389; 617 Comstock Road, Berlin, VT 05602
Fact sheet reviewed by:
- Dr. Katherine McNamara, Assistant State Veterinarian, Vermont Agency of Agriculture, Food and Markets
- Sean Buchanen, Business Development Manager, Black River Produce
Issued in furtherance of Cooperative Extension work, Acts of May 8 and June 30, 1914, in cooperation with the United States Department of
Agriculture. University of Vermont Extension, Burlington, Vermont. University of Vermont Extension, and U.S. Department of Agriculture,
cooperating, offer education and employment to everyone without regard to race, color, national origin, gender, religion, age, disability, political
beliefs, sexual orientation, and marital or familial status.
2
Note that even though these tests are not current regulatory requirements, if an establishment were not doing this testing, FSIS
would probably come to the conclusion that the food safety system was inadequate through a Food Safety Audit of the facility.
3
Facilities may choose to include testing for various organisms as part of the verification or validation of their HACCP plan. Others
analyses may be included in addition to those listed.
4
It is recommended that final ground product be tested at least once/quarter if producing less than 1000 lb meat daily (More info
available in: http://www.fsis.usda.gov/PDF/Draft_Guidance_SVSP_sampling_for_ecoli.pdf)
5
Testing of E. coli 0157:H7 and STECs is only specified in USDA compliance guidelines for beef, but is also a good idea in other
species.
2