Pesticide Analytical Manual Vol. I Chapter 1 Regulatory Operations Chapter 2 General Analytical Operations and Information Chapter 3 Chapter 4 Multiclass Selective MRMS MRMS Chapter 5 GLC Chapter 6 HPLC Table of contents page Percentage Fat, Water, and Sugars in Foods 02: grains 201-2 1/94 12: Cheese 201-3 14: Milk Products 201-5 1/94 15:Eg d egg products 16: Fish 17: Meat and Poultry 21: Fruit Produc 201-9 22: Vine Fruits(Melons)and Products 201-101/94 Nuts. edible seeds, and Products 201-111/94 FDA 2905a(6/92
Pesticide Analytical Manual Vol. I SECTION 100 200–1 Transmittal No. 98-1 (10/97) Form FDA 2905a (6/92) Table of Contents page date 201: Percentage Fat, Water, and Sugars in Foods 02: Grains 201-2 1/94 09: Dairy 201-3 1/94 12: Cheese 201-3 1/94 13: Ice Cream, etc. 201-4 1/94 14: Milk Products 201-5 1/94 15: Eggs and Egg Products 201-5 1/94 16: Fish 201-5 1/94 17: Meat and Poultry 201-7 1/94 20: Fruits 201-8 1/94 21: Fruit Products 201-9 1/94 22: Vine Fruits (Melons) and Products 201-10 1/94 23: Nuts, Edible Seeds, and Products 201-11 1/94 Chapter 1 Regulatory Operations Chapter 2 General Analytical Operations and Information Chapter 3 Multiclass MRMs Chapter 5 GLC Chapter 4 Selective MRMs Chapter 6 HPLC
Pesticide Analytical Manual Vol I page 24: Beans, Peas, Corn, and Fruiting Vegetables 201-11 1/94 25: Vegetables and Products 201-141/94 28: Spices, Flavors, and Salts 201-151/94 36: Sweeteners(Nutritive) 201-161/94 38: Soups 201-161/94 40: Baby Foods 201-161/94 202: Basic Analytical Techniques 202 A: Introduction 202-11/94 202 B: Column Chromatography 202-1 1/94 202-11/94 Recommended operating Procedure Common problems 20221/9 202 C: Solvent Evaporation 20241/94 2024 Rotary ey 202-61/94 Rot 202-71/94 Chilled liquid 20281/94 Common proble 20281/94 20281/94 203: Equipment and Procedures for Comminuting Samples 203A:E Blenders and Homogenizers Choppers and Food Processors 203-11/94 Grinders 203-2 1/94 Mills 1/94 203 B: Procedures for Specific Commodities 203-21/94 Crabs and Crayfish 203-21/94 203-3 1/94 Fruits and vegetables 203-31/94 Hays, Straws, and Dry, Low Fat 203-3 1/94 Feed Ingredients 203-41/94 Dry Products(Pasta, Dry Beans, Grains, etc. ) 203-4 1/94 References 2034 204 204 A: Introduction 204-1 1/94 204B: PAM I Conventions for Reagents 204-1 1/94 204 C: General Tests for Reagent Purity 204-1 1/94 Test for Substances Causing Determinative 204-1 1/94 Step Interference 2o02 Form FDa:2905a 16/921
Transmittal No. 98-1 (10/97) 200–2 Form FDA 2905a (6/92) SECTION 100 Pesticide Analytical Manual Vol. I page date 24: Beans, Peas, Corn, and Fruiting Vegetables 201-11 1/94 25: Vegetables and Products 201-14 1/94 28: Spices, Flavors, and Salts 201-15 1/94 36: Sweeteners (Nutritive) 201-16 1/94 38: Soups 201-16 1/94 40: Baby Foods 201-16 1/94 202: Basic Analytical Techniques 202 A: Introduction 202-1 1/94 202 B: Column Chromatography 202-1 1/94 Terminology 202-1 1/94 Recommended Operating Procedure 202-2 1/94 Common Problems 202-2 1/94 202 C: Solvent Evaporation 202-4 1/94 Kuderna-Danish Concentrators 202-4 1/94 Rotary Evaporator 202-6 1/94 Rotary Evaporator with Circulating 202-7 1/94 Chilled Liquid Turbo-Vap 202-8 1/94 Common Problems 202-8 1/94 References 202-8 1/94 203: Equipment and Procedures for Comminuting Samples 203 A: Equipment 203-1 1/94 Blenders and Homogenizers 203-1 1/94 Choppers and Food Processors 203-1 1/94 Grinders 203-2 1/94 Mills 203-2 1/94 203 B: Procedures for Specific Commodities 203-2 1/94 Crabs and Crayfish 203-2 1/94 Eggs 203-3 1/94 Fish 203-3 1/94 Fruits and Vegetables 203-3 1/94 Hays, Straws, and Dry, Low Fat 203-3 1/94 Feed Ingredients Oilseeds 203-4 1/94 Dry Products (Pasta, Dry Beans, Grains, etc.) 203-4 1/94 References 203-4 1/94 204: Special Reagent Preparation 204 A: Introduction 204-1 1/94 204 B: PAM I Conventions for Reagents 204-1 1/94 204 C: General Tests for Reagent Purity 204-1 1/94 Test for Substances Causing Determinative 204-1 1/94 Step Interference
Pesticide Analytical Manual Vol. I Test for Substances Causing pesticide 204-2 1/94 Degradation 204D: Tests and Purification processes for 20421/94 204-2 Ethyl Ether 204-2 Sodium sulfate 204-3 1/94 Florisil 204-31/94 Lauric acid test Elution test 204-5 205: Reference standards 205A: So 205-1 1/94 205 B: Equipment and Solvents 205-1 1/94 E 205-1 1/94 Solvents 205-2 1/94 205 C: St 205-21/94 205 D: Purity 205-21/94 205 E: Standard solutions 205-31/94 Protocols for Preparing Standard Solutions 205-8 1/ 20541/9 205 G: Disposal of Reference Standards and Solutions 205-4 1/94 206: Quality Assurance and Quality Control 206A: General Principles 206-1 1/94 206B: QA Program Plan 206-21/94 Quality Control Points 206-2 Quality of Equipment 206-2 1/94 Quality of Standards and Reagents Environmental Control/ Facility 206-3 Quality of analytical Work 206-31/94 Quality of Analytical Documentation Audits 2064 1/94 Sample accountability 20641/9 Quality of Administrative Systems 2064 1/94 206C: SOPs 1/94 206 D: Bibliography 2066 1/94 207 A: Introduction 207-1 1/94 207 B: Laws and Regulations Related to Safety 207-1 1/94 207 C: Material Safety Data Sheets 207-21/94 207 D: Development of a Chemical Hygiene Plan 207-31/94 FDA 2905a(6/92 2o0-弓
Pesticide Analytical Manual Vol. I SECTION 100 200–3 Transmittal No. 98-1 (10/97) Form FDA 2905a (6/92) page date Test for Substances Causing Pesticide 204-2 1/94 Degradation 204 D: Tests and Purification Processes for 204-2 1/94 Specific Reagents Acetonitrile 204-2 1/94 Ethyl Ether 204-2 1/94 Glass Wool 204-2 1/94 Sodium Sulfate 204-3 1/94 Florisil 204-3 1/94 Lauric acid test 204-4 1/94 Elution test 204-5 9/96 205: Reference Standards 205 A: Sources 205-1 1/94 205 B: Equipment and Solvents 205-1 1/94 Equipment 205-1 1/94 Solvents 205-2 1/94 205 C: Storage 205-2 1/94 205 D: Purity 205-2 1/94 205 E: Standard Solutions 205-3 1/94 Definitions 205-3 1/94 Protocols for Preparing Standard Solutions 205-3 1/94 205 F: Safety 205-4 1/94 205 G: Disposal of Reference Standards and Solutions 205-4 1/94 206: Quality Assurance and Quality Control 206 A: General Principles 206-1 1/94 206 B: QA Program Plan 206-2 1/94 Quality Control Points 206-2 1/94 Quality of Equipment 206-2 1/94 Quality of Standards and Reagents 206-2 1/94 Environmental Control/Facility 206-3 1/94 Quality of Analytical Work 206-3 1/94 Quality of Analytical Documentation 206-3 1/94 Audits 206-4 1/94 Sample Accountability 206-4 1/94 Quality of Administrative Systems 206-4 1/94 206 C: SOPs 206-4 1/94 206 D: Bibliography 206-6 1/94 207: Safety 207 A: Introduction 207-1 1/94 207 B: Laws and Regulations Related to Safety 207-1 1/94 207 C: Material Safety Data Sheets 207-2 1/94 207 D: Development of a Chemical Hygiene Plan 207-3 1/94
Pesticide Analytical Manual Vol I page 207E: Responsibilities of the Individual Chemist 207-5 1/94 207F: Role of Training 207-61/94 207G: Bibliograph 207-6 1/94 Government or Organizational Materials 207-6 1/9 Other publications 207-71/94 Hazardous Waste Disposal 208 A: Identification of waste 208-1 1/94 Waste Specifically Excluded 208-11/9 Chemicals Listed in 40 CFR 261.30 208-11/94 Subpart D Chemicals Exhibiting hazardous Waste 208-21/9 Characteristics Hazardous Waste mixtures 208-3 1/94 208 B: Categorization of Waste Generator 208-31/94 208 C: Obtaining Appropriate ID Numbers 208-3 1/94 208 D: Waste Collection and Storage procedures 208-41/94 208 E: Arrangement for Waste Dispos 2084 208 F: Additional Management Requirements 2084 1/94 208G: Bibliograph 208-5 1/94 20o4 Form FDa:2905a 16/921
Transmittal No. 98-1 (10/97) 200–4 Form FDA 2905a (6/92) SECTION 100 Pesticide Analytical Manual Vol. I page date 207 E: Responsibilities of the Individual Chemist 207-5 1/94 207 F: Role of Training 207-6 1/94 207 G: Bibliography 207-6 1/94 Government or Organizational Materials 207-6 1/94 Other Publications 207-7 1/94 208: Hazardous Waste Disposal 208 A: Identification of Waste 208-1 1/94 Waste Specifically Excluded 208-1 1/94 Chemicals Listed in 40 CFR 261.30 208-1 1/94 Subpart D Chemicals Exhibiting Hazardous Waste 208-2 1/94 Characteristics Hazardous Waste Mixtures 208-3 1/94 208 B: Categorization of Waste Generator 208-3 1/94 208 C: Obtaining Appropriate ID Numbers 208-3 1/94 208 D: Waste Collection and Storage Procedures 208-4 1/94 208 E: Arrangement for Waste Disposal 208-4 1/94 208 F: Additional Management Requirements 208-4 1/94 208 G: Bibliography 208-5 1/94
Pesticide Analytical Manual Vol. I SECTION 201 201: PERCENTAGE FAT WATER. AND SUGARS IN FOODS Methods in Chapters 3 and 4 are usually designated as applicable to either fatty (2%)or nonfatty(<2%)foods. In addition, some methods for nonfatty foods include alternative extraction steps, choice of which is dictated by the percentage water or sugars in the product. To facilitate proper application of these methods, this table provides percentage fat, water, and sugars for raw agricultural commodi ties and some processed foods Data were obtained from the following sources USDA Nutrient Data Base for Standard Reference, Release 8 and Release 9 U.s. Department of Agriculture, Washington, D Home Economics Research Report No. 48, Sugar Content of Selected Foods: Individual and Total Sugars, "Tables 1, 3, and 4, Stock No 001-000 04515-8, Government Printing Office, Washington, DC 20402; obtained by download from bulletin board Pehrsson, P (an. 1994), private communication Smith,J S, et al.(1986)/. Food Sci. 51, 1373-1375 Notes on the information in this table. For the convenience of FDA field personnel, Office of Regulatory Affairs (ORA) Product codes are included for most commodities, and commodi- ties are grouped by the same categories used to create the codes(Product des are those used in the FDA reporting system; these are not the same odes used by Usda to identify commodities in the Nutrient Data Base Within each subcategory, items are sorted alphabetically by name of the commodity Names of commodities, including abbreviations, are those used by USDA Nutrient Data base Percentage sugars represents the sum of one or more mono-and disaccha rides. Data are not available for all commodities but the table will be updated in the future as data become available For some commodities, sum of percent fat, water, and sugars may exceed 100%; this is caused by the fact that data were developed at different times on different samples. mittal No.94101/94 m FDA 2905a(6/92 2o1-1
Transmittal No. 94-1 (1/94) Form FDA 2905a (6/92) 201–1 Product Code Commodity % Fat % Water % Sugars Pesticide Analytical Manual Vol. I SECTION 201 201: PERCENTAGE FAT, WATER, AND SUGARS IN FOODS Methods in Chapters 3 and 4 are usually designated as applicable to either fatty (>2%) or nonfatty (<2%) foods. In addition, some methods for nonfatty foods include alternative extraction steps, choice of which is dictated by the percentage water or sugars in the product. To facilitate proper application of these methods, this table provides percentage fat, water, and sugars for raw agricultural commodities and some processed foods. Data were obtained from the following sources: USDA Nutrient Data Base for Standard Reference, Release 8 and Release 9, U.S. Department of Agriculture, Washington, DC Home Economics Research Report No. 48, “Sugar Content of Selected Foods: Individual and Total Sugars,” Tables 1, 3, and 4, Stock No. 001-000- 04515-8, Government Printing Office, Washington, DC 20402; obtained by download from bulletin board Pehrsson, P. (Jan. 1994), private communication Smith, J.S., et al. (1986) J. Food Sci. 51, 1373-1375 Notes on the information in this table: For the convenience of FDA field personnel, Office of Regulatory Affairs (ORA) product codes are included for most commodities, and commodities are grouped by the same categories used to create the codes. (Product codes are those used in the FDA reporting system; these are not the same codes used by USDA to identify commodities in the Nutrient Data Base.) Within each subcategory, items are sorted alphabetically by name of the commodity. Names of commodities, including abbreviations, are those used by USDA Nutrient Data Base. Percentage sugars represents the sum of one or more mono- and disaccharides. Data are not available for all commodities, but the table will be updated in the future as data become available. For some commodities, sum of percent fat, water, and sugars may exceed 100%; this is caused by the fact that data were developed at different times on different samples
SECTION 201 Pesticide Analytical Manual Vol I Produc % % Wat % 02. GRAINS graln 02A02 1.16 024-01 corn,dry 2.08 02A99 couscous, dry 0.64 8.56 8.22 02A04 popcorn: unpopped 02A07 2.5 10.95 02A-08 sorghum 02A-06 wild rice. raw 776 B: corn meal &e milled corn products 02B01 corn flour. masa enriched 3.78 02B-01 corn flour, whole-grain, white 3.86 10.91 02B01 orn flour, whole-grain yellow 3.86 C: rice flour 02C-01 rice flour brown 2.78 1197 02C01 rice flour, white l1.89 D: processed rice &e milled rice products 02D99 02D-01 rice, brown, long-grain, raw 2.92 10.37 02 D01 rice, brown, medium-grain, raw 2.68 0.7 rice, white, glutinous, raw 02D-03 rice, white, long-grain, parboiled, dry, enriched 0.56 10.16 02D-03 rice, white, long-grain, precooked or instant, enriched, dry 0.29 8.14 02D-0 te, long-grain, regular, raw, enriched 11.62 0.5 02D-02 rice, white, medium-grain, cooked, enriched 0.21 rice, white, medium-grain, raw, enriched 12.89 02D-02 rice, white, medium-grain, raw, unenriched 0.58 2.89 02D-05 rice, white, short-grain, raw, enriched 13.29 F: milled wheat product semolina. enriched 1.05 G: other flour/milled products 02G02 buckwheat 3.4 9.75 buckwheat flour, whole-groat 02G-10 rye flour, dark 2.69 11.0 3.5 02G-10 rye flour, light 02G-10 rye flour, medium 177 Percent sugars not available 2o12 Form
Product Code Commodity % Fat % Water % Sugars SECTION 201 Pesticide Analytical Manual Vol. I Transmittal No. 94-1 (1/94) 201-2 Form FDA 2905a (6/92) * Percent sugars not available. 02: GRAINS A: whole grain 02A-02 barley, pearled, raw 1.16 10.09 * 02A-99 buckwheat groats, roasted, dry 2.71 8.41 * 02A-01 corn, dry 2.08 10 * 02A-99 couscous, dry 0.64 8.56 * 02A-03 oat bran, raw 7.03 6.55 1.4 02A-03 oats 6.9 8.22 * 02A-04 popcorn: unpopped 4.7 9.8 * 02A-07 rye 2.5 10.95 * 02A-08 sorghum 3.3 9.2 * 02A-06 wild rice, raw 1.08 7.76 2.5 B: corn meal & milled corn products 02B-01 corn flour, masa, enriched 3.78 9.03 * 02B-01 corn flour, whole-grain, white 3.86 10.91 * 02B-01 corn flour, whole-grain, yellow 3.86 10.91 * C: rice flour 02C-01 rice flour, brown 2.78 11.97 * 02C-01 rice flour, white 1.42 11.89 1 D: processed rice & milled rice products 02D-99 rice bran, crude 20.85 6.13 0.9 02D-01 rice, brown, long-grain, raw 2.92 10.37 0.7 02D-01 rice, brown, medium-grain, raw 2.68 12.37 0.7 02D-10 rice, white, glutinous, raw 0.55 10.46 * 02D-03 rice, white, long-grain, parboiled, dry, enriched 0.56 10.16 * 02D-03 rice, white, long-grain, precooked or instant, enriched, dry 0.29 8.14 * 02D-03 rice, white, long-grain, regular, raw, enriched 0.66 11.62 0.5 02D-02 rice, white, medium-grain, cooked, enriched 0.21 68.61 0.2 02D-03 rice, white, medium-grain, raw, enriched 0.58 12.89 0.5 02D-02 rice, white, medium-grain, raw, unenriched 0.58 12.89 0.5 02D-03 rice, white, short-grain, raw, enriched 0.52 13.29 * F: milled wheat product 02F-04 semolina, enriched 1.05 12.67 * G: other flour/milled products 02G-02 buckwheat 3.4 9.75 * 02G-02 buckwheat flour, whole-groat 3.1 11.15 * 02G-10 rye flour, dark 2.69 11.07 3.5 02G-10 rye flour, light 1.36 8.78 3.5 02G-10 rye flour, medium 1.77 9.85 3.5
Pesticide Analytical Manual Vol. I SECTION 201 Product ty %o Fat wate %o S H: starch products 02H-99 arrowroot flour 11.37 02H-02 cornstarch 8.32 O9: DAIRY A: butter products 09A01 butter, wo/salt 81.11 09A01 butter: w/salt 81.11 5.87 09A01 81.1 15.87 C: milk/ cream 07 cream: fluid, half half, cream and milk 11.5 80.57 09C-13 cream: fluid, heavy whipping 37 57.7 8 09C-13 cream: fluid, light whipping 0.91 63.5 2.8 cream: fluid, light, coffee or table 19.3 73.75 cream: fluid. medium. 25 fat 68.5 09C-12 cream: sour half half cultured eggnog 7.48 nd. condensed. sweeten 8.7 27.16 09C03 milk: cow, cnd, evaporated, unsweetened, w/added Vit A 7.56 09C-16 nilk: cow, dry, whole 26.71 35.9 09C-09 milk: cow, whole, past and raw, fluid, 3.8% fat 09C-09 milk: cow, whole, past and raw, fluid, 3.7% fat 87.69 09C-12 20.96 70.95 D: low fat milk product o9D-03 milk: cow, cnd, evaporated, skim 09D-16 milk: cow, dry, skim, calcium reduced 4.9 09D-16 milk: cow, dry, skim, nonfat solids, instant, w/added Vit A 0.72 09D-09 milk: cow, lowfat, past raw, fluid, 1% fat 09D09 nilk: cow, lowfat, past raw, fluid, 2% fat 1.92 89.21 E: non-fat milk product milk: buttermilk, fluid, cultured, from skim milk 09E-16 milk: cow, dry, skim, nonfat solids, regular, w/added Vit A 0.77 3.16 09E-11 nilk: cow, skim, past raw, fluid, w/added Vit. A 0.18 12. CHEESE A: standard cheese 12A-02 cheese: natural blue 28.74 42.41 124203 cheese: natural. brick 41.11 12A-56 cheese: natural brie 48.42 cheese: natural camembert. domestic 12A-57 cheese: natural, caraway 39.28 cheese: natural cheddar. American domesti 12A06 cheese: natural. colby mittal No.94101/94 m FDA 2905a(6/92 2o1-3
Transmittal No. 94-1 (1/94) Form FDA 2905a (6/92) 201–3 Product Code Commodity % Fat % Water % Sugars Pesticide Analytical Manual Vol. I SECTION 201 H: starch products 02H-99 arrowroot flour 0.1 11.37 * 02H-02 cornstarch 0.05 8.32 * 09: DAIRY A: butter products 09A-01 butter, wo/salt 81.11 17.94 * 09A-01 butter: w/salt 81.11 15.87 * 09A-01 butter: whipped 81.11 15.87 * C: milk/cream 09C-07 cream: fluid, half & half, cream and milk 11.5 80.57 * 09C-13 cream: fluid, heavy whipping 37 57.71 2.8 09C-13 cream: fluid, light whipping 30.91 63.5 2.8 09C-13 cream: fluid, light, coffee or table 19.31 73.75 * 09C-13 cream: fluid, medium, 25% fat 25 68.5 * 09C-12 cream: sour half & half, cultured 12 80.14 * 09C-04 eggnog 7.48 74.37 * 09C-03 milk: cow, cnd, condensed, sweetened 8.7 27.16 * 09C-03 milk: cow, cnd, evaporated, unsweetened, w/added Vit. A 7.56 74.04 * 09C-16 milk: cow, dry, whole 26.71 2.47 35.9 09C-09 milk: cow, whole, past and raw, fluid, 3.3% fat 3.34 87.99 4.9 09C-09 milk: cow, whole, past and raw, fluid, 3.7% fat 3.66 87.69 4.9 09C-12 sour cream 20.96 70.95 * D: low fat milk product 09D-03 milk: cow, cnd, evaporated, skim 0.2 79.4 * 09D-16 milk: cow, dry, skim, calcium reduced 0.2 4.9 * 09D-16 milk: cow, dry, skim, nonfat solids, instant, w/added Vit. A 0.72 3.96 50.4 09D-09 milk: cow, lowfat, past & raw, fluid, 1% fat 1.06 90.08 * 09D-09 milk: cow, lowfat, past & raw, fluid, 2% fat 1.92 89.21 * E: non-fat milk product 09E-01 milk: buttermilk, fluid, cultured, from skim milk 0.88 90.13 4.8 09E-16 milk: cow, dry, skim, nonfat solids, regular, w/added Vit. A 0.77 3.16 * 09E-11 milk: cow, skim, past & raw, fluid, w/added Vit. A 0.18 90.8 4.9 12: CHEESE A: standard cheese 12A-02 cheese: natural, blue 28.74 42.41 * 12A-03 cheese: natural, brick 29.68 41.11 * 12A-56 cheese: natural, brie 27.68 48.42 * 12A-56 cheese: natural, camembert, domestic 24.26 51.8 * 12A-57 cheese: natural, caraway 29.2 39.28 * 12A-05 cheese: natural, cheddar, American domestic 33.14 36.75 1.8 12A-06 cheese: natural, colby 32.11 38.2 *
SECTION 201 Pesticide Analytical Manual Vol I Product Code Commodit % %o Water Sugars 12A-l1 cheese: natural, cottage, creamed, large or small curd 4.51 12A-62 cheese: natural, cottage, low fat, 1%fat 1.02 82.48 12A-62 cheese: natural, cottage, low fat, 2% fat heese:natural, cottage, une ed, dry, large or small curd 0.42 79.77 12A-10 cheese: natural, cream 34.87 53.75 12A-12 cheese. n 12A-16 cheese: natural, gouda 41.46 12A-18 cheese: natural, gruyere 12A-37 cheese: natural, limburger 27.25 48.42 12A-38 cheese: natural, monterey 30.28 41.01 12A-39 cheese: natural. muenster 12A-40 cheese: natural neufchatel 23.43 6221 12A-42 cheese: natural, Parmesan, grated 30.02 heese: natural, port de salut 45.45 1*** 12A-44 cheese: natural, provolone 26.62 40.95 12A-47 cheese: natural romano 26.94 12A-49 cheese: natural. 30.64 39.38 12A-60 cheese: natural Swiss domestic 37.21 heese: natural, tilsit, whole milk 42.86 B: standard cheese products 12B-01 cheese food: cold pack, American 24.46 .12 12B-09 cheese food: pasteurized processed, Swiss 24.14 43.67 12B09 heese: pasteurized processed, American, w/di Na phos 39.16 12B-13 cheese: pasteurized processed, Swiss, w/di Na phos 25.01 42.31 C: non-standard cheese products 12C-99 cheese: natural cheshire 30.6 12C-12 heese: natural feta 55.22 12C-04 cheese: natural fontina 31.1 3792 12C-99 cheese: natural, gjetost 12C-06 cheese: natural, mozzarella, part skim milk 15.92 53.78 12C-06 cheese: natural, mozzarella, part skim milk, low moisture 17.12 48.57 12C06 heese: natural. mozzarella. whole milk 54.1 cheese: natural. mozzarella. whole milk. low moisture 12C-1 cheese: natural, ricotta, part skim milk 74.41 1.4 12C11 cheese: natural ricotta whole milk 71.7 13: CE CREAM. EC A: ice cream 13A02 ice cream: French soft serve 13A03 ice cream: vanilla, appx 10% fat 10.77 17.5 13A02 Ppx 16% fat 17.5 C: ice milk 13C01 ice milk: vanilla. hardened Form
Product Code Commodity % Fat % Water % Sugars SECTION 201 Pesticide Analytical Manual Vol. I Transmittal No. 94-1 (1/94) 201-4 Form FDA 2905a (6/92) 12A-11 cheese: natural, cottage, creamed, large or small curd 4.51 78.96 0.6 12A-62 cheese: natural, cottage, low fat, 1% fat 1.02 82.48 * 12A-62 cheese: natural, cottage, low fat, 2% fat 1.93 79.31 * 12A-09 cheese: natural, cottage, uncreamed, dry, large or small curd 0.42 79.77 * 12A-10 cheese: natural, cream 34.87 53.75 1.7 12A-12 cheese: natural, edam 27.8 41.56 * 12A-16 cheese: natural, gouda 27.44 41.46 * 12A-18 cheese: natural, gruyere 32.34 33.19 * 12A-37 cheese: natural, limburger 27.25 48.42 * 12A-38 cheese: natural, monterey 30.28 41.01 * 12A-39 cheese: natural, muenster 30.04 41.77 * 12A-40 cheese: natural, neufchatel 23.43 62.21 1 12A-42 cheese: natural, Parmesan, grated 30.02 17.66 * 12A-52 cheese: natural, port de salut 28.2 45.45 * 12A-44 cheese: natural, provolone 26.62 40.95 * 12A-47 cheese: natural, romano 26.94 30.91 * 12A-49 cheese: natural, Roquefort 30.64 39.38 * 12A-60 cheese: natural, Swiss, domestic 27.45 37.21 1.2 12A-52 cheese: natural, tilsit, whole milk 25.98 42.86 * B: standard cheese products 12B-01 cheese food: cold pack, American 24.46 43.12 * 12B-09 cheese food: pasteurized processed, Swiss 24.14 43.67 * 12B-09 cheese: pasteurized processed, American, w/di Na phos 31.25 39.16 * 12B-13 cheese: pasteurized processed, Swiss, w/di Na phos 25.01 42.31 * C: non-standard cheese products 12C-99 cheese: natural, cheshire 30.6 37.65 * 12C-12 cheese: natural, feta 21.28 55.22 * 12C-04 cheese: natural, fontina 31.14 37.92 * 12C-99 cheese: natural, gjetost 29.51 13.44 * 12C-06 cheese: natural, mozzarella, part skim milk 15.92 53.78 * 12C-06 cheese: natural, mozzarella, part skim milk, low moisture 17.12 48.57 * 12C-06 cheese: natural, mozzarella, whole milk 21.6 54.14 * 12C-06 cheese: natural, mozzarella, whole milk, low moisture 24.64 48.38 * 12C-11 cheese: natural, ricotta, part skim milk 7.91 74.41 1.4 12C-11 cheese: natural, ricotta, whole milk 12.98 71.7 1.5 13: ICE CREAM, ETC. A: ice cream 13A-02 ice cream: French, vanilla, soft serve 13.02 59.76 * 13A-03 ice cream: vanilla, regular, appx 10% fat 10.77 60.8 17.5 13A-02 ice cream: vanilla, rich, appx 16% fat 16 58.87 17.5 C: ice milk 13C-01 ice milk: vanilla, hardened 4.3 68.62 *
Pesticide Analytical Manual Vol. I SECTION 201 Product ty %o Fat wate %o S 13C99 ice milk: vanil 2.64 6964 erbe rbet: oran 198 66.07 14. MILK PRODUCTS B: imitation milk products cream substitute: nondairy, liquid, w/hydr veg oil soy protein 9.97 7727 14B-99 cream substitute: nondairy, liquid, w/lauric acid oil Na casn 9.97 7727 14B06 cream substitute: nonda 35.48 15: EGGS AND EGG PRODUCTS A: shell eggs 15A-01 eggs: chicken, white, raw, fresh and frozen 15A-01 eggs: chicken, whole, raw, fresh, and frozen 35 15A-03 eggs: duck, whole, fresh, raw 70.83 15A-99 eggs: goose, whole, fresh, raw B: shelled egg products eggs: chicken, yolk, dried 61.28 4.65 15B0 eggs: chicken, yolk, raw, fresh 0.87 15B-02 eggs: chicken, yolk, raw, frozen E: imitation/substitute egg products 15E03 egg substitute: frozen 11.11 73.1 15E-99 egg substitute: liquid 15E99 egg substitute: powder 16:FA 16A-01 fish/shellfish: anchovy, European,raw 4.84 16A-03 fish/shellfish: bass, freshwater, mixed species,raw 75.66 16A-03 fish/shellfish: bass, striped, raw 79.22 16A-05 fish/shellfish: bluefish, raw 4.24 16A-99 fish/ shellfish: burbot, raw 0.81 16A-08 fish/shellfish: butterfish, ra 74.13 fish/shellfish: carp, raw 5.6 16A-10 fish/shellfish: catfish, channel, raw 4.26 76.39 16A-48 fish/shellfish: cisco, raw 6A-12 fish/shellfish: cod, Atlantic, raw 0.67 81.22 fish/shellfish: cod, Pacific, ra 81.28 fish/shellfish: croaker, Atlantic, raw 17 16A-14 fish/shellfish: cusk, raw 76.35 16A-51 raw 16A-1 fish/shellfish: drum, freshwater, raw 4.93 7733 16A-1 fish/shellfish: eel, mixed species, ra 68.26 mittal No.94101/94 m FDA 2905a(6/92 2o1-5
Transmittal No. 94-1 (1/94) Form FDA 2905a (6/92) 201–5 Product Code Commodity % Fat % Water % Sugars Pesticide Analytical Manual Vol. I SECTION 201 13C-99 ice milk: vanilla, soft serve 2.64 69.64 * D: sherbet 13D-01 sherbet: orange 1.98 66.07 * 14: MILK PRODUCTS B: imitation milk products 14B-99 cream substitute: nondairy, liquid, w/hydr veg oil & soy protein9.97 77.27 * 14B-99 cream substitute: nondairy, liquid, w/lauric acid oil & Na casn 9.97 77.27 * 14B-06 cream substitute: nondairy, powdered 35.48 2.21 * 15: EGGS AND EGG PRODUCTS A: shell eggs 15A-01 eggs: chicken, white, raw, fresh and frozen 0 87.81 * 15A-01 eggs: chicken, whole, raw, fresh, and frozen 10.02 75.33 * 15A-03 eggs: duck, whole, fresh, raw 13.77 70.83 * 15A-99 eggs: goose, whole, fresh, raw 13.27 70.43 * B: shelled egg products 15B-02 eggs: chicken, yolk, dried 61.28 4.65 * 15B-02 eggs: chicken, yolk, raw, fresh 30.87 48.81 * 15B-02 eggs: chicken, yolk, raw, frozen 26.01 55 * E: imitation/substitute egg products 15E-03 egg substitute: frozen 11.11 73.1 * 15E-99 egg substitute: liquid 3.31 82.75 * 15E-99 egg substitute: powder 13 3.86 * 16: FISH A: fish 16A-01 fish/shellfish: anchovy, European, raw 4.84 73.37 0.0 16A-03 fish/shellfish: bass, freshwater, mixed species, raw 3.69 75.66 0.0 16A-03 fish/shellfish: bass, striped, raw 2.33 79.22 0.0 16A-05 fish/shellfish: bluefish, raw 4.24 70.86 0.0 16A-99 fish/shellfish: burbot, raw 0.81 79.26 0.0 16A-08 fish/shellfish: butterfish, raw 8.02 74.13 0.0 16A-09 fish/shellfish: carp, raw 5.6 76.31 0.0 16A-10 fish/shellfish: catfish, channel, raw 4.26 76.39 0.0 16A-48 fish/shellfish: cisco, raw 1.91 78.93 0.0 16A-12 fish/shellfish: cod, Atlantic, raw 0.67 81.22 0.0 16A-12 fish/shellfish: cod, Pacific, raw 0.63 81.28 0.0 16A-13 fish/shellfish: croaker, Atlantic, raw 3.17 78.03 0.0 16A-14 fish/shellfish: cusk, raw 0.69 76.35 0.0 16A-51 fish/shellfish: dolphinfish, raw 0.7 77.55 0.0 16A-13 fish/shellfish: drum, freshwater, raw 4.93 77.33 0.0 16A-15 fish/shellfish: eel, mixed species, raw 11.66 68.26 0.0
SECTION 201 Pesticide Analytical Manual Vol I Product Code Commodit % %o Water Sugars 16A-16 fish/shellfish: flatfish(flounder and sole species),raw SA-17 fish/shellfish: grouper, mixed species, raw 1.02 79.22 16A-18 fish/shellfish: haddock, raw 16A-20 fish/shellfish: halibut, Atlantic and Pacific, raw 2.29 77.92 16A-20 fish/shellfish: halibut, Greenland, raw 13.84 fish/shellfish: herring, Atlantic, raw 16A-21 fish/ shellfish: herring, Pacific, raw 13.88 71.52 16A-99 fish/shellfish: ling, raw 0.64 16A-99 fish/ shellfish: lingcod raw 06 81.03 16A-22 fish /shellfish: mackerel, Atlantic, raw 13.89 63.55 fish/ shellfish: mackerel, king, raw 16A-22 fish/shellfish: mackerel, Pacific and jack, mixed species, raw 7.89 70.15 16A-22 fish/shellfish: mackerel, Spanish,raw fish/shellfish: milkfish, raw 16A9 fish/shellfish: monkfish, raw 83.24 fish/shellfish: ocean perch, Atlantic, raw fish/shellfish: pike, northern, raw 0.69 78.92 16A-25 fish/shellfish: pike, walleye,raw fish/shellfish: pollock, Atlantic,raw 78.18 0.0 fish/shellfish: pollock, walleye, raw 81.56 fish/shellfish: pompano, Florida, raw 71.12 fish/shellfish: pout, ocean, raw 0.91 81.36 16A-24 fish/shellfish: rockfish, Pacific, mixed species,raw 1.57 fish/shellfish: roughy, orange, raw 75.9 fish/shellfish: sablefish, raw 15.3 71.0 fish/ shellfish: salmon, Atlantic, raw 6.34 16A32 fish/shellfish: salmon, chinook, raw 10.44 3.17 16A-32 fish/shellfish: salmon, chum, raw 16A-32 fish/shellfish: salmon, coho, raw 72.63 16A-32 fish/ shellfish: salmon, pink, raw 3.45 76.35 16A-32 fish/ shellfish: salmon, sockeye, raw 8.56 16A fish/shellfish: scup, raw 2.73 75.37 16A-04 fish/shellfish: sea bass, mixed species, raw 7827 16A-47 fish/shellfish: seatrout, mixed species,raw 3.61 78.09 0.0 sh: shad. American, raw fish/shellfish: shark, mixed species, raw 4.51 73.58 fish/shellfish: sheepshead,raw 7797 16A-36 fish/shellfish: smelt, rainbow, raw 2.42 7877 16A-99 fish/ shellfish: 1.34 76.87 16A-39 fish/shellfish: spot,raw 16A-40 fish/shellfish: sturgeon, mixed species, raw 76.5 fish/shellfish: sucker, wh 9.71 16A-99 fish/shellfish: sunfish, pumpkinseed,raw 0.7 9.5 16A-42 fish/shellfish: swordfish, raw 4.01 75.6 16A-44 fish/shellfish: trout, mixed species, raw 6.61 71.42 16A-44 fish/shellfish: trout, rainbow, raw 2o16 Form
Product Code Commodity % Fat % Water % Sugars SECTION 201 Pesticide Analytical Manual Vol. I Transmittal No. 94-1 (1/94) 201-6 Form FDA 2905a (6/92) 16A-16 fish/shellfish: flatfish (flounder and sole species), raw 1.19 79.06 0.0 16A-17 fish/shellfish: grouper, mixed species, raw 1.02 79.22 0.0 16A-18 fish/shellfish: haddock, raw 0.72 79.92 0.0 16A-20 fish/shellfish: halibut, Atlantic and Pacific, raw 2.29 77.92 0.0 16A-20 fish/shellfish: halibut, Greenland, raw 13.84 70.27 0.0 16A-21 fish/shellfish: herring, Atlantic, raw 9.04 72.05 0.0 16A-21 fish/shellfish: herring, Pacific, raw 13.88 71.52 0.0 16A-99 fish/shellfish: ling, raw 0.64 79.63 0.0 16A-99 fish/shellfish: lingcod, raw 1.06 81.03 0.0 16A-22 fish/shellfish: mackerel, Atlantic, raw 13.89 63.55 0.0 16A-22 fish/shellfish: mackerel, king, raw 2 75.85 0.0 16A-22 fish/shellfish: mackerel, Pacific and jack, mixed species, raw 7.89 70.15 0.0 16A-22 fish/shellfish: mackerel, Spanish, raw 6.3 71.67 0.0 16A-53 fish/shellfish: milkfish, raw 6.73 70.85 0.0 16A-99 fish/shellfish: monkfish, raw 1.52 83.24 0.0 16A-24 fish/shellfish: ocean perch, Atlantic, raw 1.63 78.7 0.0 16A-25 fish/shellfish: pike, northern, raw 0.69 78.92 0.0 16A-25 fish/shellfish: pike, walleye, raw 1.22 79.31 0.0 16A-28 fish/shellfish: pollock, Atlantic, raw 0.98 78.18 0.0 16A-28 fish/shellfish: pollock, walleye, raw 0.8 81.56 0.0 16A-29 fish/shellfish: pompano, Florida, raw 9.47 71.12 0.0 16A-99 fish/shellfish: pout, ocean, raw 0.91 81.36 0.0 16A-24 fish/shellfish: rockfish, Pacific, mixed species, raw 1.57 79.26 0.0 16A-50 fish/shellfish: roughy, orange, raw 7 75.9 0.0 16A-31 fish/shellfish: sablefish, raw 15.3 71.02 0.0 16A-32 fish/shellfish: salmon, Atlantic, raw 6.34 68.5 0.0 16A-32 fish/shellfish: salmon, chinook, raw 10.44 73.17 0.0 16A-32 fish/shellfish: salmon, chum, raw 3.77 75.38 0.0 16A-32 fish/shellfish: salmon, coho, raw 5.95 72.63 0.0 16A-32 fish/shellfish: salmon, pink, raw 3.45 76.35 0.0 16A-32 fish/shellfish: salmon, sockeye, raw 8.56 70.24 0.0 16A-99 fish/shellfish: scup, raw 2.73 75.37 0.0 16A-04 fish/shellfish: sea bass, mixed species, raw 2 78.27 0.0 16A-47 fish/shellfish: seatrout, mixed species, raw 3.61 78.09 0.0 16A-21 fish/shellfish: shad, American, raw 13.77 68.19 0.0 16A-35 fish/shellfish: shark, mixed species, raw 4.51 73.58 0.0 16A-99 fish/shellfish: sheepshead, raw 2.41 77.97 0.0 16A-36 fish/shellfish: smelt, rainbow, raw 2.42 78.77 0.0 16A-99 fish/shellfish: snapper, mixed species, raw 1.34 76.87 0.0 16A-39 fish/shellfish: spot, raw 4.9 75.95 0.0 16A-40 fish/shellfish: sturgeon, mixed species, raw 4.04 76.55 0.0 16A-41 fish/shellfish: sucker, white, raw 2.32 79.71 0.0 16A-99 fish/shellfish: sunfish, pumpkinseed, raw 0.7 79.5 0.0 16A-42 fish/shellfish: swordfish, raw 4.01 75.62 0.0 16A-99 fish/shellfish: tilefish, raw 2.31 78.9 0.0 16A-44 fish/shellfish: trout, mixed species, raw 6.61 71.42 0.0 16A-44 fish/shellfish: trout, rainbow, raw 3.36 71.48 0.0