Method: Determination of Lactic acid bacteria in foods, spread plate, spiral plate method
Reference: NMKL 140, 2 ^nd ed., 2007
Detection limit: 100 in g or 200 in g ( spiralplater)
Responsible: Anna Pála Vignisdóttir

Method: Determination of Gram negative bacteria in pickled food,  spiral plate method
Reference: Source of method not known                                                                      
Detection limit: 200 in g
Responsible: Anna Pála Vignisdóttir

Method: Determination of Anaerobic sulphite reducing bacteria in foods, spead plate method                                                     
Reference: NMKL 56, 4 ^th ed., 2008
Detection limit: 10 in g or 1 in ml
Responsible: Anna Pála Vignisdóttir

Method: Thermophilic bacteria in milk and milkproducts pour plate method
Reference: NMKL 27, 2 ^nd ed., 1982
Detection limit: 10 in g or 1 in ml
Responsible: Anna Pála Vignisdóttir

Method: Determination of Bifidobacter bifidum and Lactobacillus acidophilus in milk products, spread plate and spiral plate methods
Reference: Chr. Hansens laboratorium, Chopebnhagen 1985
Detection limit: 100 in g or 200 in g ( spiral plater )                                                                           
Responsible: Margrét Geirsdóttir

Method: Detection of E.coli O157 in food and feeding stuff
Reference: NMKL 167, 2 ^nd ed., 2005
Detection limit: Positive/ negative in 25 g
Responsible: Margrét Geirsdóttir

Method: Detection of pathogenic vibrio species in foods
Reference: NMKL 156, 2 ^nd ed., 1997
Detection limit: Positive/ negative in 20 g
Responsible: Margrét Geirsdóttir

Method: Determination of Enterococcus in foods and feeds, spread plate method                                                                        Reference: NMKL 68, 4 ^th ed., 2004
Detection limit: 10 in g or 1 in ml                                                                            
Responsible: Anna Pála Vignisdóttir