🇵🇱 AQM LAB POLSKA SP. Z O.O. PL

PCA AB 1136 • Koleczkowo, Poland • 27 methods

MicrobiologyFood & beveragesWater & wastewaterEnvironment

AQM LAB POLSKA SP. Z O.O. is a laboratory accredited by PCA under number AB 1136 (Koleczkowo, Poland). Its accreditation scope covers 27 test methods in the following areas: Microbiology, Food & beverages, Water & wastewater, Environment. Test objects include: Meat and meat products Dairy products Fruit and vegetables and frui…, Environmental samples from food production and food trade areas - s…, Water Water intended for human consumption, Fresh poultry meat Poultry neck skins.

At a glance

  • Accreditation number: PCA AB 1136
  • Methods in scope: 27
  • Types of test objects: 8
  • City: Koleczkowo, Poland
Accreditation number
AB 1136
Accreditation body
PCA
Address
ul. Lipowa 1, Bojano, 84-207 Koleczkowo
City
Koleczkowo, Poland

What this laboratory tests (8)

Accreditation scope — test methods (27)

No. Test object Methodology / Parameters Technique Reference document
Test methods
1 Meat and meat products Dairy products Fruit and vegetables and fruit, vegetable and vegetable-meat preserves Fish and fish products Sweets and confectionery Herbal raw materials and preparations, spices Cereals and cereal products Frozen food Food additives Presence of Salmonella spp Culture method with biochemical and serological confirmation PN-EN ISO 6579-1:2017-04 + A1:2020-09
2 Meat and meat products Dairy products Fruit and vegetables and fruit, vegetable and vegetable-meat preserves Fish and fish products Sweets and confectionery Herbal raw materials and preparations, spices Cereals and cereal products Frozen food Food additives Listeria monocytogenes count Plate method (surface plating) PN-EN ISO 11290-2:2017-07
3 Meat and meat products Dairy products Fruit and vegetables and fruit, vegetable and vegetable-meat preserves Fish and fish products Sweets and confectionery Herbal raw materials and preparations, spices Cereals and cereal products Frozen food Food additives Total viable count Plate method (pour plate) PN-EN ISO 4833-1:2013-12 +Ap1:2016-11+A1:2022-06
4 Meat and meat products Dairy products Fruit and vegetables and fruit, vegetable and vegetable-meat preserves Fish and fish products Sweets and confectionery Herbal raw materials and preparations, spices Cereals and cereal products Frozen food Food additives β-glucuronidase-positive Escherichia coli count Plate method (pour plate) PN-ISO 16649-2:2004
5 Meat and meat products Dairy products Fruit and vegetables and fruit, vegetable and vegetable-meat preserves Fish and fish products Sweets and confectionery Herbal raw materials and preparations, spices Cereals and cereal products Frozen food Food additives Enterobacteriaceae count Plate method (pour plate) PN-EN ISO 21528-2:2017-08
6 Meat and meat products Dairy products Fruit and vegetables and fruit, vegetable and vegetable-meat preserves Fish and fish products Sweets and confectionery Herbal raw materials and preparations, spices Cereals and cereal products Frozen food Food additives Coliform bacteria count Plate method (pour plate) PN-ISO 4832:2007
7 Meat and meat products Dairy products Fruit and vegetables and fruit, vegetable and vegetable-meat preserves Fish and fish products Sweets and confectionery Herbal raw materials and preparations, spices Cereals and cereal products Frozen food Food additives Presence of Listeria monocytogenes Culture method with biochemical confirmation PN-EN ISO 11290-1:2017-07
8 Meat and meat products Dairy products Fruit and vegetables Delicatessen products Fish and fish products Sweets and confectionery Cereals and cereal products Frozen food Food additives Count of coagulase - positive staphylococci (Staphylococcus aureus and other species) Plate method (pour plate) PN-EN ISO 6888-2:2022-03 +A1:2024-02
9 Food with water activity greater than 0,95 Mould and yeast count Plate method (spread plate) PN-ISO 21527-1:2009
10 Environmental samples from food production and food trade areas - swab from a surface delimited by a template - swab from a surface not delimited by a template, including from hands Presence of Listeria monocytogenes Culture method with biochemical confirmation PN-EN ISO 11290-1:2017-07
11 Environmental samples from food production and food trade areas - swab from a surface delimited by a template - swab from a surface not delimited by a template, including from hands Total viable count Plate method (pour plate) PN-EN ISO 4833-1:2013-12 +Ap1:2016-11+A1:2022-06
12 Environmental samples from food production and food trade areas - swab from a surface delimited by a template - swab from a surface not delimited by a template, including from hands Enterobacteriaceae count Plate method (pour plate) EN ISO 21528-2:2017-08
13 Environmental samples from food production and food trade areas - swab from a surface delimited by a template - swab from a surface not delimited by a template, including from hands Presence of Salmonella spp Culture method with biochemical and serological confirmation PN-EN ISO 6579-1:2017-04 + A1:2020-09
14 Environmental samples from food production and food trade areas - swab from a surface delimited by a template - swab from a surface not delimited by a template, including from hands Surface sampling for microbiological testing PN-EN ISO 18593:2018-08
15 Fresh poultry meat Poultry neck skins Presence of Salmonella spp Culture method with biochemical and serological confirmation PN-EN ISO 6579-1:2017-04 + A1:2020-09
16 Fresh poultry meat Poultry neck skins Presence of Salmonella Typhimurium and Salmonella Enteritidis Culture method with biochemical and serological confirmation PN-EN ISO 6579-1:2017-04 + A1:2020-09 oraz schemat White’a-Kauffmanna- -Le Minora:2007
17 Fresh poultry meat Poultry neck skins Campylobacter spp count Plate method (surface plating) PN-EN ISO 10272-2:2017-10 +A1:2023-08
18 Slaughter animal carcasses - carcass excisions Total viable count Plate method (pour plate) PN-EN ISO 4833-1:2013-12 +Ap1:2016-11+A1:2022-06
19 Slaughter animal carcasses - carcass excisions Enterobacteriaceae count Plate method (pour plate) PN-EN ISO 21528-2:2017-08
20 Slaughter animal carcasses - carcass excisions Sampling for microbiological testing PN-EN ISO 17604:2015-10
21 Slaughter animal carcasses - excised samples from carcasses, swabs Presence of Salmonella spp Culture method with biochemical and serological confirmation PN-EN ISO 6579-1:2017-04 + A1:2020-09
22 Slaughter animal carcasses - excised samples from carcasses, swabs Sampling for microbiological testing PN-EN ISO 17604:2015-10
23 Water Water intended for human consumption Total viable count at 22°C Plate method (pour plate) PN-EN ISO 6222:2004
24 Water Water intended for human consumption Total viable count at 36°C Plate method (pour plate)
25 Water Water intended for human consumption Coliform bacteria count Membrane filtration method PN-EN ISO 9308-1:2014-12 +A1:2017-04
26 Water Water intended for human consumption Escherichia coli count Membrane filtration method
27 Water Water intended for human consumption Intestinal enterococci count Membrane filtration method PN-EN ISO 7899-2:2004

Reference standards (17)

EN ISO 21528-2:2017-08
PN-EN ISO 10272-2:2017-10 +A1:2023-08
PN-EN ISO 11290-1:2017-07
PN-EN ISO 11290-2:2017-07
PN-EN ISO 17604:2015-10
PN-EN ISO 18593:2018-08
PN-EN ISO 21528-2:2017-08
PN-EN ISO 4833-1:2013-12 +Ap1:2016-11+A1:2022-06
PN-EN ISO 6222:2004
PN-EN ISO 6579-1:2017-04 + A1:2020-09
PN-EN ISO 6579-1:2017-04 + A1:2020-09 oraz schemat White’a-Kauffmanna- -Le Minora:2007
PN-EN ISO 6888-2:2022-03 +A1:2024-02
PN-EN ISO 7899-2:2004
PN-EN ISO 9308-1:2014-12 +A1:2017-04
PN-ISO 16649-2:2004
PN-ISO 21527-1:2009
PN-ISO 4832:2007