Methods Reviewed by OMB in 2014

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TABLE OF CONTENTS FOR METHODS OMB REVIEWED IN 2014
2012 AOAC Official Methods Program Awards Descriptions 3
AOAC 2013.01Salmonellain a Variety of Foods 4
AOAC 2013.02Salmonellain a Variety of Foods 18
AOAC 2013.03 Cocoa Flavanols and Procyanidins (DP 1‐
10) in Cocoa Containing Ingredients
26
AOAC 2013.04 Catechin and Epicatechin Enantiomers in Cocoa‐
Based Ingredients and Products
33
AOAC 2013.05 Aflatoxins B1, B2, G1, and G2 in
Olive Oil, Peanut Oil, and Sesame Oil
(2014 Multi‐Laboratory Study of
the Year ‐ Chemistry)
41
AOAC 2013.06 Arsenic, Cadmium, Mercury, and Lead in Foods 43
AOAC 2013.07 Nicarbizin in Chicken Tissues 45
AOAC 2013.08 Ricin on Nonporous Surfaces 54
AOAC 2013.09 Salmonellain Selected Foods 65
AOAC 2013.10Listeriain a Variety of
Foods and Environmental Surfaces
(2014 Multi‐Laboratory Study of the Year –
Microbiology – joint with 2013.11)
76
AOAC 2013.11 Listeria
monocytogenes in a Variety of Foods
(2014 Multi‐Laboratory Study of the Year –
Microbiology – joint with 2013.10)
87
AOAC 2013.12 Carbohydrates in
Wine and Wine‐Like Beverages
98
AOAC 2013.13 Folate in Infant
Formula and Adult/Pediatric
Nutritional Formula
106
AOAC 2013.14 Salmonellafrom Colony Picks (2014 Award for Scientific and
Technical Excellence for co –authors)
112