New Mexico State University’s Food Safety Laboratory, which has a long history of serving as a trusted technical and scientific resource nationally, especially for the southwestern United States, has achieved accreditation from the American Association for Laboratory Accreditation for microbiological testing services, affirming the laboratory’s technical competence and the reliability of its methods.
Awarded this month, ISO/IEC 17025 accreditation is widely recognized as the international benchmark for laboratory testing and calibration competence. The accreditation strengthens in-state access to high-quality microbiological testing, helping New Mexico producers reduce costs and avoid delays associated with sending samples to out-of-state commercial laboratories. The lab is part of the Center of Excellence for Sustainable Food and Agricultural Systems at NMSU.
“This accreditation recognizes the technical competence of our lab, the reliability of our testing methods, and the strength of our quality management team,” said Luis Sabillón Galeas, the laboratory’s director and assistant professor in the NMSU Department of Family and Consumer Sciences.
“It reflects the significant effort and dedication of our team in establishing and maintaining rigorous standards for laboratory operations and data integrity,” Sabillón Galeas said. “Achieving this accreditation ensures that our analytical results are legally defensible, globally recognized and fully aligned with regulatory and commercial expectations.”
The lab has played a critical role in the Food and Drug Administration’s Food Emergency Response Network, contributing to method validation and verification studies for the detection of foodborne pathogens.
The lab also played a pivotal role during the COVID-19 pandemic, adapting its capabilities to help address urgent testing demands.
Over the years, the lab has maintained partnerships with federal agencies such as the FDA and USDA, as well as state agencies and regional producers. These partnerships have positioned the lab as a bridge between regulatory science, applied research and real-world industry needs.
The lab operates under a student-powered laboratory model that allows industry partners to access high-quality, university-backed testing services, while students gain hands-on experience working in a regulated, client-facing laboratory environment. Students learn microbiological methods, documentation, traceability, data integrity and professional communication – all skills that are critical for careers in food safety.
The lab’s accreditation is valid through Jan. 31, 2028. The full scope and certificate of accreditation may be viewed on the accrediting agency’s website.
For more information about the lab, visit https://fsl.nmsu.edu/.
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PHOTO CAPTION: New Mexico State University’s Food Safety Laboratory has achieved accreditation from the American Association for Laboratory Accreditation for microbiological testing services. The lab’s team includes, starting from left, Karla Villalobos Porras, Yatziri Presmont, Luis Sabillón Galeas, Ruben Zapata and Juan Olea. (NMSU photo by Josh Bachman)
IMAGE DESCRIPTION: Two women and three man each wearing lab coats standing in the middle of a laboratory.
