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                Laboratory Methods (Food)

Laboratory Methods

                        Foods Program Compendium of Analytical Laboratory Methods
          Other Analytical Methods of Interest to the Foods Program
          Additional Chemistry and Microbiology Resources Used by the Foods Program
          Foods Program Methods Validation Processes and Guidelines
          CFSAN Laboratory Quality Assurance Manual Home
          Food
          Science & Research (Food)
          Laboratory Methods (Food)
          Macroanalytical Procedures Manual (MPM)Laboratory Methods (Food) Macroanalytical Procedures Manual (MPM)
  
  	
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    Print**Editors' Preface**

The Macroanalytical Procedures Manual (MPM) is currently being revised to update its content and add new material. In the interim, we have converted the original 1984 edition of the manual for display on the FDA website. This website version was produced as a cooperative effort between the editors and the Center for Food Safety and Applied Nutrition (CFSAN). Our purpose is to provide access to the out-of-print 1984 manual until the revised edition is available.

As editors, we have tried to faithfully restore the website manuscript its original 1984 content and format. None of the methods have been changed. Where appropriate, we have inserted clearly marked editorial comments that alert users to potential changes or other useful information. In addition, we have updated (as far as possible) references to methods published by AOAC International in their compendium "Official Methods of Analysis" and to FDA Compliance Policy Guidelines.

We deeply appreciate and herein acknowledge the guidance of John C. Gecan (CFSAN) throughout the project.

**Table of Contents**

Chapter
			TitleI.
			Introduction **(Updated September 2023)**II.
			Apparatus for Macroanalytical Methods **(Updated September 2023)**III.
			Reagents for Macroanalytical Methods **(Update May 2021)**IV.
			Special TechniquesV.
			Macroanalytical MethodsV.
			1.
			Beverage and Beverage MaterialsV.
			
			A.
			Method for Coffee BeansV.
			2.
			Bakery Products, Cereals, and Alimentary PastesV.
			
			A.
			Method for Bakery Products, Cooked Cereals, and Alimentary PastesV.
			
			B.
			Method for Modified Whole GrainsV.
			3.
			Whole Grains and Pseudo-Grains **(Update May 2021)**V.
			
			A.
			Method for Wheat, Corn, Popcorn Kernels, and RiceV.
			
			B.
			Method for Other GrainsV.
			
			C.
			Method for Pseudo-GrainsV.
			4.
			Chocolate, Sugars, and Related ProductsV.
			
			A.
			Method for Cocoa BeansV.
			
			B.
			Method for CandyV.
			5.
			Miscellaneous and Multiple Food ProductsV.
			
			A.
			Method for Plant GumsV.
			6.
			Dairy, Cheese, and Related Products **(Update July 2023)**V.
			
			A.
			Method for Casein and Sodium CaseinateV.
			7.
			SeafoodV.
			
			A.
			Method for Microscopic Detection of Fish Tissue in Crab Meat or Crab CakesV.
			
			B.
			Method for Determination of Parasites in Fin FishV.
			8.
			Spices, Condiments, Flavors, and Crude DrugsV.
			
			A.
			General Method for Spices, Herbs, and BotanicalsV.
			
			B.
			Supplemental Method for Black and White PepperV.
			
			C.
			SUPPLEMENTAL Method for NutmegsV.
			9.
			Fruits and Fruit ProductsV.
			
			A.
			Method for Apple ProductsV.
			
			B.
			Method for Decomposition in Blackberries, Raspberries and Other Drupelet BerriesV.
			
			C.
			Method for Decomposition in BlueberriesV.
			
			D.
			Method for CherriesV.
			
			E.
			Method for Canned and Frozen FruitsV.
			
			F.
			Method for Dried FruitsV.
			
			G.
			Method for Grape ProductsV.
			
			H.
			Method for Jams, Preserves, and JelliesV.
			
			I.
			Method for LingonberriesV.
			
			J.
			Method for MincemeatV.
			
			K.
			Method for OlivesV.
			
			L.
			Method for Pineapple ProductsV.
			
			M.
			Method for RaisinsV.
			
			N.
			Method for Processed StrawberriesV.
			10.
			Nuts and Nut ProductsV.
			
			A.
			Method for In-shell and Shelled Tree NutsV.
			
			B.
			Method for Peanuts and Peanut SiftingsV.
			
			C.
			Method for Microscopic Detection of Foreign Plant Tissues in Peanut ButterV.
			11.
			Vegetables and Vegetable ProductsV.
			
			A.
			Method for AsparagusV.
			
			B.
			Method for Brussels SproutsV.
			
			C.
			Method for Microscopic Detection of Substitute Vegetable Tissues in Ground HorseradishV.
			
			D.
			Method for LettuceV.
			
			E.
			Method for Mushroom ProductsV.
			
			F.
			Method for the Reservation and Identification of MushroomsV.
			
			G.
			Method for Peas and Beans (Canned, Frozen, and Dried)V.
			
			H.
			Method for Pickled Vegetables and RelishV.
			
			I.
			Method for PimientosV.
			
			J.
			Method for Potato ChipsV.
			
			K.
			Method for Corn HusksV.
			
			L.
			Method for Garlic BulbsV.
			12.
			Cosmetic Products (**Updated March 2023)**V.
			
			A.
			Method for Cosmetic BrushesVI.
			Applications of Macroanalytical Methods to Field Testing and Factory SamplesGlossaryIndex of Tables and Figures

                                                                                  Content current as of:
      10/19/2023
              
              
Regulated Product(s)
		 Food & BeveragesLaboratory Methods

          
                        Foods Program Compendium of Analytical Laboratory Methods
          Other Analytical Methods of Interest to the Foods Program
          Additional Chemistry and Microbiology Resources Used by the Foods Program
          Foods Program Methods Validation Processes and Guidelines
          CFSAN Laboratory Quality Assurance Manual
 
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