The Laboratory Services Division performs over 100,000 analyses per year on food samples gathered from around the state to determine safety, quality and conformance to standards of identity. The samples come from food outlets throughout the state and are tested for such things as pesticide residues, microbial contaminations, mycotoxins, vitamins, minerals, label guarantees, adulteration and misrepresentations. Foods tested include raw fruits and vegetables, frozen desserts, producer milk, ground meats, enriched foods, canned goods, honey, syrup, grains, and a variety of other foods. The mission of this department of the Clemson Livestock-Poultry Health program is to protect the health of consumers by providing a comprehensive inspection service to assure that meat and poultry products are safe, wholesome and accurately labeled. All processing plants must have sanitation standard operating procedures and are routinely evaluated using a performance-based inspection system.
Microbiological monitoring is an essential feature of the inspection program.
Food supplies are monitored for adulteration of animal tissues and antibiotics, sulfonamides, pesticides, and a variety of toxic chemicals. A Team Approach . Ensuring Safe Food From Production to Consumption. National Academy Press, 1998. This information is supplied with the understanding that no discrimination is intended and no endorsement by the Clemson University Cooperative Extension Service is implied.