🇵🇱 AQM LAB POLSKA SP. Z O.O. PL
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)
- 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 — 7 methods
- 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 — 5 methods
- Water Water intended for human consumption — 5 methods
- Fresh poultry meat Poultry neck skins — 3 methods
- Slaughter animal carcasses - carcass excisions — 3 methods
- Slaughter animal carcasses - excised samples from carcasses, swabs — 2 methods
- Food with water activity greater than 0,95 — 1 method
- 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 — 1 method
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