There is no room in your lab for variables that can’t be controlled—or at least understood. Predictability, quality and process guide you and your team. When it comes to food testing, Daane Labs partners with clients to provide services that remove the doubt that something you are taking to market is unsafe or inconsistent with a standard. And we have the experience and accreditation to back up this promise.
When Daane Labs first opened its doors in 2010, we had two choices on the kind of lab we would be. Would we focus on microbiology where our expertise already lay, or would be expand beyond our expertise and become a jack of all trades? Well, as the rest of that saying goes, a jack of all trades is a master of none. We believed there was a greater need for true expertise in microbiology than there was for a cursory understanding of all things quality control.
Ensuring our clients are protected by the highest standard in technical competence of testing and calibration laboratories, Daane Labs earned and maintains the ISO 17025 Standard for Food and Pharmaceutical Testing Labs. This stringent International Organization for Standardization measure covers testing and calibration performed using standard methods, non-standard methods, and laboratory-developed methods.
Who are the quality-control sticklers we serve?
Clients come to us from across the United States, from the Pacific Northwest to right here in our own sunny Florida backyard. We work with people whose companies are involved in manufacturing, agriculture and distribution, including a dietary supplement contract manufacturer, farmer, pet food manufacturer, raw materials provider and others. To find out if we are a good fit for your business, contact us.
Daane Labs boasts is a quality control laboratory with a long list of microbiological testing capabilities, and that list is always getting longer. As the food and dietary supplement industries face new challenges, we rise to meet them. As an example, the recent Burkholderia cepacian outbreak inspired us to develop and validate a method to test foods, dietary supplements, and medical devices for that particular organism.
The lists below are just a snapshot of what we can do. Daane Labs is constantly evolving as a quality control laboratory to meet new and changing needs. Our most common tests are listed below, but don’t let the absence of a particular test stop you from reaching out. If you have a specific need, give us a call. Let us know what you need and we’ll do everything we can to become your quality control laboratory.
|* – Denotes the sample will be sub-contracted to a cGMP-compliant genetics laboratory|
|Total Plate Count||Enumerates total viable oxygen-dependent bacteria||≤ 48 hrs|
|Total Anaerobic Plate Count||Enumerates total viable bacteria which do not require oxygen||≤ 48 hrs|
|Total Yeast & Mold||Enumerates and differentiates total viable yeast and mold using rapid methods||≤ 48 hrs|
|Enumerates and differentiates total viable yeast and mold using AOAC-approved or USP methods||5 days|
|Total Coliform/ E. coli||Enumerates and differentiates total viable coliforms and E. coli using AOAC-approved rapid methods||≤ 48 hrs|
|Enumerates and differentiates total viable coliforms and E. coli using USP methods||≤ 48 hrs|
|Total Enterobacteriacea||Enumerates total viable Enterobacteriacea using AOAC-approved rapid methods||≤ 48 hrs|
|Enumerates total viable Enterobacteriacea using USP methods||≤ 48 hrs|
|Lactobacillus spp.||Enumerates Lactobacillus spp.||≤ 72 hrs|
|Escherichia coli||Presence/ absence analysis for E. coli using AOAC-approved rapid methods||48 – 72 hrs|
|Presence/ absence analysis for E. coli using USP methods||3 – 4 days|
|Salmonella spp.||Presence/ absence analysis for Salmonella spp. using AOAC-approved rapid methods||48 – 72 hrs|
|Presence/ absence analysis for Salmonella spp. using USP methods||3 – 4 days|
|Staphylococcus aureus||Presence/ absence analysis for S. aureus using AOAC-approved rapid methods||48 – 72 hrs|
|Presence/ absence analysis for S. aureus using USP methods||3 – 4 days|
||Presence/absence analysis for Pseudomonas using USP methods||48 – 72 hrs|
|Listeria spp.||Presence/ absence analysis for Listeria spp. using AOAC-approved rapid methods||48 – 96 hrs|
|Genetic Identification*||Identifies any isolated microbe to species level||1-10 days (rush available)|
|Shiga toxin-producing E.coli (STEC)||Presence/ absence analysis for Shiga toxin-producing E.coli using rapid methods||48 – 72 hrs|
|Burkholderia cepacia||Presence/ absence analysis for Burkholderia cepacia (previously Pseudomonas cepacia) using an in-house validated method||4 days|
|Bioburden||Enumerates total viable organisms associated with non-sterile products using ISO method||7-10 days|
|Sterility||Presence/ absence analysis for any viable organisms associated with sterilized products using ISO method||15 days|
|* – Denotes the sample will be sub-contracted to an ISO 17025-accredited analytical laboratory|
|Arsenic*||Uses ICP-MS to detect Arsenic to 0.5 ppm||2 – 6 days (rush available)|
|Cadmium*||Uses ICP-MS to detect Cadmium to 0.25 ppm||2 – 6 days (rush available)|
|Lead*||Uses ICP-MS to detect Lead to 0.05 ppm||2 – 6 days (rush available)|
|Mercury*||Uses ICP-MS to detect Mercury to 0.1 ppm||2 – 6 days (rush available)|
|Gluten||Detects gluten to 5 ppm||≤ 48 hrs|
|Treenuts||Detects pecan, cashew, walnut, almond, hazelnut, and pistachio residue on equipment to 5ppm||≤ 48 hrs|
|Milk Proteins||Detects total milk residue to 5 ppm||≤ 48 hrs|
|Soy||Detects soy residue on equipment to 5 ppm||≤ 48 hrs|
|Aflatoxins*||Uses HPLC to detect total aflatoxins (B1, B2, G1, G2)||2 – 6 days (rush available)|
|Aflatoxins||Uses ELISA to detect total aflatoxins (B1, B2, G1, G2)||≤ 48 hrs|
|Fumonisins||Uses ELISA to detect total fumonisins (B1, B2, B3)||≤ 48 hrs|
|Ingredient Identity||Uses FT-IR to verify the identity of ingredients in multiple lots||≤ 48 hrs|
|Minerals*||Uses ICP-MS to detect down to 0.05ppm||2 – 6 days (rush available)|
|Moisture Content||AOAC 930.15||≤ 48 hrs|
|Organoleptics||Uses Various Methods||≤ 48 hrs|
|pH||Denver Instruments pH Meter||≤ 48 hrs|
|Stability Studies||Monitors organoleptics and microbial activity over period of time in variety of storage conditions to determine or validate shelf-life||3 – 36 months|
|Preservative Challenge||Verifies the efficacy of preservatives||Customizable|
|Cleaning Agent Challenge||Verifies the efficacy of cleaning agents||Customizable|
|Cleaning Validation||Verifies the efficacy of cleaning procedures||Customizable|
|GMP Product Validation||Validates that the nature of a given product does not interfere with our ability to recover known microorganisms||Customizable|
|Container Closure Studies||Validates that a container is air- and moisture-tight||Customizable|
|Environmental Monitoring||Develops a plan to monitor air, surface, and/ or water quality in manufacturing facility — on-site sampling available within 250 mile radius||Customizable|
|Special Projects||Develop testing plans to meet a unique or specific need||Customizable|