Official Methods of Analysis of AOAC INTERNATIONAL 3-Volume Set

AOAC INTERNATIONAL has been publishing a robust set of methods for analytical scientists since 1884. Scientists from around the globe contribute their expertise to ensure the content remains reliable in terms of standards development, method development, and the systematic evaluation and review of methods. As a result, the Official Methods of Analysis of AOAC INTERNATIONAL is the most comprehensive collection of chemical and microbiological methods available in the world. Now in its twenty-second edition, this publication continues to be the most extensive and reliable collection of chemical and microbiological methods and consensus standards.

Many methods within the compendium have notation indicating their adoption as harmonized international reference methods by the International Organization for Standardization (ISO), the International Dairy Federation (IDF), the International Union of Pure and Applied Chemistry (IUPAC), and the Codex Alimentarius Commission. This new edition includes new and updated methods approved since 2019

AOAC INTERNATIONAL brings together government, industry, and academia to establish standard methods of analysis that ensure the safety and integrity of foods and other products that impact public health around the world.

List of Changes for the 22nd Edition, 2022
Important Notices
Preface
About the Association
Guide to Method Format
Definition of Terms and Explanatory Notes
AOAC Official Methods Program
Standard Method Performance Requirements

Chapter 1: Agricultural Liming Materials
Chapter 2: Fertilizers
Chapter 3: Plants
Chapter 4: Animal Feed
Chapter 5: Drugs in Feeds
Chapter 6: Disinfectants
Chapter 7: Pesticide Formulations
Chapter 8: Hazardous Substances
Chapter 9: Metals and Other Elements at Trace Levels in Foods
Chapter 10: Pesticide and Industrial Chemical Residues
Chapter 11: Waters and Salt
Chapter 12: Microchemical Methods
Chapter 13: Radioactivity
Chapter 14: Veterinary Analytical Toxicology
Chapter 15: Cosmetics
Chapter 16: Extraneous Materials: Isolation
Chapter 17: Microbiological Methods
Chapter 18: Drugs: Part I
Chapter 19: Drugs: Part II
Chapter 20: Drugs: Part III
Chapter 21: Drugs: Part IV
Chapter 22: Drugs: Part V
Chapter 23: Drugs and Feed Additives in Animal Tissues
Chapter 24: Forensic Sciences
Chapter 25: Baking Powders and Baking Chemicals
Chapter 26: Distilled Liquors
Chapter 27: Malt Beverages and Brewing Materials
Chapter 28: Wines
Chapter 29: Nonalcoholic Beverages and Concentrates
Chapter 30: Coffee and Tea
Chapter 31: Cacao Bean and Its Products
Chapter 32: Cereal Foods
Chapter 33: Dairy Products
Chapter 34: Eggs and Egg Products
Chapter 35: Fish and Other Marine Products
Chapter 36: Flavors
Chapter 37: Fruits and Fruit Products
Chapter 38: Gelatin, Dessert Preparations, and Mixes
Chapter 39: Meat and Meat Products
Chapter 40: Nuts and Nut Products
Chapter 41: Oils and Fats
Chapter 42: Vegetable Products, Processed
Chapter 43: Spices and Other Condiments
Chapter 44: Sugar and Sugar Products
Chapter 45: Vitamins and Other Nutrients
Chapter 46: Color Additives
Chapter 47: Food Additives: Direct
Chapter 48: Food Additives: Indirect
Chapter 49: Natural Toxins
Chapter 50: Infant Formulas, Baby Foods, and Enteral Products
Chapter 51: Dietary Supplements

Appendices A-O
Subject Index
SMPR Index
Index of Method Numbers