🇵🇱 LABORATORIUM BADAWCZE – ANCHEM PL

PCA AB 1415 • Brodnica, Poland • 113 methods

Water & wastewaterFood & beveragesMicrobiologyEnvironment

LABORATORIUM BADAWCZE – ANCHEM is a laboratory accredited by PCA under number AB 1415 (Brodnica, Poland). Its accreditation scope covers 113 test methods in the following areas: Water & wastewater, Food & beverages, Microbiology, Environment. Test objects include: Water (including swimming pool water), Water intended for human con…, Food: - food concentrates, - fish and fish products, - milk and mil…, Water, Water intended for human consumption, Environmental samples from food production and food trade areas: -…. Most frequently used techniques: Plate method (pour plate), Spectrophotometric method, Plate method (spread plate).

At a glance

  • Accreditation number: PCA AB 1415
  • Methods in scope: 113
  • Types of test objects: 21
  • Techniques used: 24
  • City: Brodnica, Poland
Accreditation number
AB 1415
Accreditation body
PCA
Address
Piotr Baśkiewicz Sp. z o.o., ul. Janusza Korczaka 2, 87-300 Brodnica
City
Brodnica, Poland

What this laboratory tests (21)

Analytical techniques used (24)

Laboratory locations

Accreditation scope — test methods (113)

No. Test object Methodology / Parameters Technique Reference document
Laboratorium Badawcze ANCHEM
1 Water (including swimming pool water), Water intended for human consumption Sampling for microbiological testing PN-EN ISO 19458:2007
2 Water (including swimming pool water), Water intended for human consumption Temperature
Range (4,0 - 75,0) °C
Direct measurement method PN-77/C-04584
3 Water (including swimming pool water), Water intended for human consumption Escherichia coli count Membrane filtration method PN-EN ISO 9308-1:2014-12 | PN-EN ISO 9308-1:2014-12/A1:2017-04
4 Water (including swimming pool water), Water intended for human consumption Coagulase-positive staphylococci count Membrane filtration method Metodyka NIZP-PZH ZHK:2007
5 Water (including swimming pool water), Water intended for human consumption Pseudomonas aeruginosa count Membrane filtration method PN-EN ISO 16266:2009
6 Water (including swimming pool water), Water intended for human consumption Count of bacteria of the genus Legionella
Matryca B; procedura 1,2 (pożywka C-GVPC)
Plate method (spread plate) PN-EN ISO 11731:2017-08 | PN-EN ISO 11731:2017-08/Ap1:2019-12
7 Water (including swimming pool water), Water intended for human consumption Count of bacteria of the genus Legionella
Matryca A; procedura 5 (pożywka A-BCYE), procedura 7 (pożywka GVPC) Matryca B; procedura 7 (pożywka C-GVPC)
Membrane filtration method PN-EN ISO 11731:2017-08 | PN-EN ISO 11731:2017-08/Ap1:2019-12
8 Water (including swimming pool water), Water intended for human consumption Ogólna liczba drobnoustrojów w temperaturze 36 0C Plate method (pour plate) PN-EN ISO 6222:2004
9 Water, Water intended for human consumption Coliform bacteria count Membrane filtration method PN-EN ISO 9308-1:2014-12 | PN-EN ISO 9308-1:2014-12/A1:2017-04
10 Water, Water intended for human consumption Clostridium perfringens count including spores Membrane filtration method PN-EN ISO 14189:2016-10
11 Water, Water intended for human consumption Intestinal enterococci count Membrane filtration method PN-EN ISO 7899-2:2004
12 Water, Water intended for human consumption Ogólna liczba drobnoustrojów w temperaturze 22 0C Plate method (pour plate) PN-EN ISO 6222:2004
13 Water Most probable number of Escherichia coli Miniaturized method (MPN) PN-EN ISO 9308-3:2002
14 Water Sampling for chemical and physical testing PN-ISO 5667-4:2017-10 | PN-EN ISO 5667-6:2016-12
15 Water Temperature
Range (4,0 - 75,0) °C
Direct measurement method PN-77/C-04584
16 Swimming pool water Sampling for chemical and physical testing Instrukcja PO-03/I06 ed. 7 z 01.07.2024
17 Swimming pool water Temperature
Range (4,0 - 75,0) °C
Direct measurement method PN-77/C-04584
18 Water (including swimming pool water), Water intended for human consumption Turbidity
Range (0,1 - 100) NTU
Nephelometric method PN-EN ISO 7027-1:2016-09
19 Water (including swimming pool water), Water intended for human consumption pH
Range 4,0 - 10,0
Potentiometric method PN-EN ISO 10523:2012
20 Water (including swimming pool water), Water intended for human consumption Redox potential
Range (300 - 1000) mV
Potentiometric method PB-55 edycja 3 z 08.11.2021
21 Water (including swimming pool water), Water intended for human consumption Nitrate concentration
Range (5,0 - 100) mg/l
Metoda spektrofotomatryczna PB-13 edycja 2 z 08.11.2021 na podstawie testu MERCK 1.09713
22 Water (including swimming pool water), Water intended for human consumption Iron concentration
Range (50 - 5000) μg/l
Spectrophotometric method PB-16 edycja 2 z 08.11.2021 na podstawie testu MERCK 1.14761.0001
23 Water (including swimming pool water), Water intended for human consumption Aluminium concentration
Range (20-1000) µg/l
Spectrophotometric method PB-07 edycja 1 z 11.06.2021 na podstawie testu Merck 1.14825
24 Water (including swimming pool water), Water intended for human consumption Ozone concentration
Range (0,01 – 0,75) mg/l
Photometric method PB-08 edycja 1 z 11.06.2021 na podstawie testu HACH nr 8311
25 Water (including swimming pool water), Water intended for human consumption Free chlorine concentration
Range (0,05 - 8,0) mg/l
Colorimetric method PB-62 edycja 2 z 08.11.2021 na podstawie testu Hach nr 8021 i nr 8167
26 Water (including swimming pool water), Water intended for human consumption Total chlorine concentration
Range (0,05 - 8,0) mg/l
Colorimetric method PB-62 edycja 2 z 08.11.2021 na podstawie testu Hach nr 8021 i nr 8167
27 Water (including swimming pool water), Water intended for human consumption Combined chlorine concentration (calculated) PB-62 edycja 2 z 08.11.2021 na podstawie testu Hach nr 8021 i nr 8167
28 Water (including swimming pool water), Water intended for human consumption Permanganate index
Range 0,50 - 10,0 mg/l
Titrimetric method PN-EN ISO 8467:2001
29 Water (including swimming pool water), Water intended for human consumption Concentration of volatile organic compounds
Chloroform (trichloromethane) (0,001 - 0,2) mg/l Dibromochloromethane (0,001 - 0,2) mg/l Bromodichloromethane (0,001 - 0,2) mg/l Bromoform (0,001 - 0,2) mg/l Suma THM (powyższe 4 związki) z obliczeń
Gas chromatography with electron capture detection (GC-ECD) PN-EN ISO 10301:2002
30 Water, Water intended for human consumption Electrical conductivity
Range (100 - 5000) μS/cm
Conductometric method PN-EN 27888:1999
31 Water, Water intended for human consumption Ammonium ion concentration
Range (0,10 - 3,50) mg/l
Spectrophotometric method PB-12 edycja 2 z 08.11.2021 na podstawie testu MERCK 1.14752
32 Water, Water intended for human consumption Nitrite concentration
Range (0,10 - 3,00) mg/l
Spectrophotometric method PB-14 edycja 2 z 08.11.2021 na podstawie testu MERCK 1.14776
33 Water, Water intended for human consumption Manganese concentration
Range (10 - 1000) μg/l
Spectrophotometric method PB-15 edycja 2 z 08.11.2021 na podstawie testu MERCK 1.14770
34 Water, Water intended for human consumption Sodium concentration
Range (10 - 300) mg/l
Spectrophotometric method PB-06 edycja 1 z 25.05.2022 na podstawie testu MERCK 1.00885
35 Water, Water intended for human consumption Calcium concentration
Range (2 - 500) mg/l
Titrimetric method PN-ISO 6058:1999
36 Water, Water intended for human consumption Magnesium concentration (calculated) PN-C-04554-4:1999
37 Water, Water intended for human consumption Chloride concentration
Range (5,0 - 1500) mg/l
Titrimetric method PN-ISO 9297:1994
38 Water, Water intended for human consumption Sulfate concentration
Range (10,0 - 5000) mg/l
Gravimetric method PN-ISO 9280:2002
39 Water, Water intended for human consumption Total content of calcium and magnesium (total hardness)
Range (5,00 - 600) mg/l CaCO3 Range 1 - 34 °N (z obliczeń)
Titrimetric method PN-ISO 6059:1999
40 Water, Water intended for human consumption Colour
Range (2 - 100) mg/l Pt
Spectrophotometric method PN-EN ISO 7887:2012 p.6
41 Water, Water intended for human consumption Presence of foreign odour Qualitative method PN-EN 1622:2006
42 Water, Water intended for human consumption Odour threshold number TON
Range 1
Simplified method, paired, non-forced choice PN-EN 1622:2006
43 Water, Water intended for human consumption Odour threshold number TON
Range (1 - 32)
Full paired method, non-forced choice PN-EN 1622:2006
44 Water intended for human consumption Sampling for chemical, physical and sensory testing PN-ISO 5667-5:2017-10
45 Water intended for human consumption Temperature
Range (4,0 - 75,0) °C
Direct measurement method PN-77/C-04584
46 Water intended for human consumption Presence of foreign taste Qualitative method PN-EN 1622:2006
47 Water intended for human consumption Taste threshold number TFN
Range 1
Simplified method, paired, non-forced choice PN-EN 1622:2006
48 Water intended for human consumption Taste threshold number TFN
Range (1 - 8)
Full paired method, non-forced choice PN-EN 1622:2006
49 Wastewater pH
Range 4,0 - 12,0
Potentiometric method PN-EN ISO 10523:2012
50 Wastewater Biochemical oxygen demand - BOD5
Range (3 - 9000) mg/l O2
Electrochemical method PN-EN ISO 5815-1:2019-12
51 Wastewater Total nitrogen concentration
Range (10 - 1500) mg/l
Spectrophotometric method PB-09 edycja 2 z 8.11.2021 na podstawie testu Merck nr 1.14763
52 Wastewater Total phosphorus concentration
Range (0,020 - 100,0) mg/l
Spectrophotometric method PN-EN ISO 6878:2006 pkt. 7 | PN-EN ISO 6878:2006/Ap1:2010 | PN-EN ISO 6878:2006/Ap2:2010
53 Wastewater Chloride concentration
Range (5,0 - 1500) mg/l
Titrimetric method PN-ISO 9297:1994
54 Wastewater Sulfate concentration
Range (10,0 - 5000) mg/l
Gravimetric method PN-ISO 9280:2002
55 Wastewater Total iron concentration
Range (0,010-50) mg/l
Spectrophotometric method PN-ISO 6332:2001 p. 7.1.1. | PN-ISO 6332:2001/ Ap1:2016-06P
56 Wastewater Settleable solids
Range (0,5 - 200) ml/l
Volumetric method PN-72/C-04559/03
57 Wastewater Sampling for chemical and physical testing Manual and automatic method PN-ISO 5667-10:2021-11
58 Wastewater Temperature
Range (4,0 - 40,0) ºC
Direct measurement method PN-77/C-04584
59 Water, Wastewater Chemical oxygen demand - COD-Cr
Range (4,0 - 10 000) mg/l O2
Spectrophotometric method PN-ISO 15705:2005
60 Water, Wastewater Biochemical oxygen demand - BOD5
Range (1,0 - 6,0) mg/l O2
Electrochemical method PN-EN 1899-2:2002
61 Water, Wastewater Total suspended solids (TSS)
Range (2,0 - 5000) mg/l
Gravimetric method PN-EN 872:2007+Ap1:2007
62 Water, Wastewater Nitrate nitrogen concentration
Range (0,10 - 50) mg/l
Spectrophotometric method PN-82/C-04576.08
63 Water, Wastewater Nitrite nitrogen concentration
Range (0,010 - 25) mg/l
Spectrophotometric method PN-EN 26777:1999
64 Water, Wastewater Ammonium nitrogen concentration
Range (0,10 - 300) mg/l
Spectrophotometric method PN-ISO 7150-1:2002
65 Soil Sampling for chemical and physical testing PN-ISO 10381-4:2007 p. 7 | PN-R-04031:1997
66 Soil pH - in H20
Range 2,0 – 12,0
Potentiometric method PN-EN ISO 10390:2022-09
67 Sewage sludge Sampling for chemical and physical testing PN-EN ISO 5667-13: 2011
68 Sewage sludge pH - in H20
Range 2,0 - 12,0
Potentiometric method PN-EN ISO 10390:2022-09
69 Food: - food concentrates, - fish and fish products, - milk and milk products, - cereal products, - vegetables and fruit, - fruit and vegetable preserves, - non-alcoholic beverages, - meat and meat products, - dried flakes, fruit, nuts, vegetables, spices, - chocolate, confectionery and bakery products, - composite food, ready meals, - feed, pet food. Total aerobic viable count Plate method (pour plate) PN–EN ISO 4833-1:2013 | PN–EN ISO 4833-1:2013-12/A1:2022-06
70 Food: - food concentrates, - fish and fish products, - milk and milk products, - cereal products, - vegetables and fruit, - fruit and vegetable preserves, - non-alcoholic beverages, - meat and meat products, - dried flakes, fruit, nuts, vegetables, spices, - chocolate, confectionery and bakery products, - composite food, ready meals, - feed, pet food. Liczba β-glukoronidazo-dodatnich Escherichia coli w temp. 44oC Plate method (pour plate) PN–ISO 16649-2:2004
71 Food: - food concentrates, - fish and fish products, - milk and milk products, - cereal products, - vegetables and fruit, - fruit and vegetable preserves, - non-alcoholic beverages, - meat and meat products, - dried flakes, fruit, nuts, vegetables, spices, - chocolate, confectionery and bakery products, - composite food, ready meals, - feed, pet food. Coliform bacteria count Plate method (pour plate) PN–ISO 4832:2007
72 Food: - food concentrates, - fish and fish products, - milk and milk products, - cereal products, - vegetables and fruit, - fruit and vegetable preserves, - non-alcoholic beverages, - meat and meat products, - dried flakes, fruit, nuts, vegetables, spices, - chocolate, confectionery and bakery products, - composite food, ready meals, - feed, pet food. Enterobacteriaceae count Plate method (pour plate) PN-EN ISO 21528-2:2017-08
73 Food: - food concentrates, - fish and fish products, - milk and milk products, - cereal products, - vegetables and fruit, - fruit and vegetable preserves, - non-alcoholic beverages, - meat and meat products, - dried flakes, fruit, nuts, vegetables, spices, - chocolate, confectionery and bakery products, - composite food, ready meals, - feed, pet food. Presence of Salmonella spp Culture method with biochemical and serological confirmation PN-EN ISO 6579-1:2017-04 | PN-EN ISO 6579-1:2017-04/A1:2020-09
74 Food: - food concentrates, - fish and fish products, - milk and milk products, - cereal products, - vegetables and fruit, - fruit and vegetable preserves, - non-alcoholic beverages, - meat and meat products, - dried flakes, fruit, nuts, vegetables, spices, - chocolate, confectionery and bakery products, - composite food, ready meals, - feed, pet food. Presence of Listeria monocytogenes, Presence of Listeria spp. Culture method with biochemical confirmation PN–EN ISO 11290-1:2017-07
75 Food: - food concentrates, - fish and fish products, - milk and milk products, - cereal products, - vegetables and fruit, - fruit and vegetable preserves, - non-alcoholic beverages, - meat and meat products, - dried flakes, fruit, nuts, vegetables, spices, - chocolate, confectionery and bakery products, - composite food, ready meals, - feed, pet food. Listeria monocytogenes count, Listeria spp. count Plate method (spread plate) PN-EN ISO 11290-2:2017-07
76 Food: - food concentrates, - fish and fish products, - milk and milk products, - cereal products, - vegetables and fruit, - fruit and vegetable preserves, - non-alcoholic beverages, - meat and meat products, - dried flakes, fruit, nuts, vegetables, spices, - chocolate, confectionery and bakery products, - composite food, ready meals, - feed, pet food. Liczba gronkowców koagulazo-dodatnich (Staphylococcus aureus) Plate method (spread plate) PN-EN ISO 6888-1:2022-03 | PN-EN ISO 6888-1:2022-03/A1:2024-02
77 Food: - food concentrates, - fish and fish products, - milk and milk products, - cereal products, - vegetables and fruit, - fruit and vegetable preserves, - non-alcoholic beverages, - meat and meat products, - dried flakes, fruit, nuts, vegetables, spices, - chocolate, confectionery and bakery products, - composite food, ready meals, - feed, pet food. Count of Pseudomonas spp. Plate method (spread plate) PN-EN ISO 13720:2010
78 Food: - food concentrates, - fish and fish products, - milk and milk products, - cereal products, - vegetables and fruit, - fruit and vegetable preserves, - non-alcoholic beverages, - meat and meat products, - dried flakes, fruit, nuts, vegetables, spices, - chocolate, confectionery and bakery products, - composite food, ready meals, - feed, pet food. Clostridium perfringens count Plate method (pour plate) PN-EN ISO 15213-2:2024-05
79 Food: - food concentrates, - fish and fish products, - milk and milk products, - cereal products, - vegetables and fruit, - fruit and vegetable preserves, - non-alcoholic beverages, - meat and meat products, - dried flakes, fruit, nuts, vegetables, spices, - chocolate, confectionery and bakery products, - composite food, ready meals, - feed, pet food. Presence of Escherichia coli Culture method with biochemical confirmation PN-ISO 7251:2006
80 Food: - food concentrates, - fish and fish products, - milk and milk products, - cereal products, - vegetables and fruit, - fruit and vegetable preserves, - non-alcoholic beverages, - meat and meat products, - dried flakes, fruit, nuts, vegetables, spices, - chocolate, confectionery and bakery products, - composite food, ready meals, - feed, pet food. Presence of coliform bacteria Culture method with biochemical confirmation PN-ISO 4831:2007
81 Food: - food concentrates, - fish and fish products, - milk and milk products, - cereal products, - vegetables and fruit, - fruit and vegetable preserves, - non-alcoholic beverages, - meat and meat products, - dried flakes, fruit, nuts, vegetables, spices, - chocolate, confectionery and bakery products, - composite food, ready meals, - feed, pet food. Presumptive Bacillus cereus count Plate method (spread plate) PN-EN ISO 7932:2005 | PN-EN ISO 7932:2005/A1:2020-09 z wył pkt 9.4
82 Food: - food concentrates, - fish and fish products, - milk and milk products, - cereal products, - vegetables and fruit, - fruit and vegetable preserves, - non-alcoholic beverages, - meat and meat products, - dried flakes, fruit, nuts, vegetables, spices, - chocolate, confectionery and bakery products, - composite food, ready meals, - feed, pet food. Presence of Enterobacteriaceae Culture method with biochemical confirmation PN-EN ISO 21528-1:2017-08
83 Food: - food concentrates, - fish and fish products, - milk and milk products, - cereal products, - vegetables and fruit, - fruit and vegetable preserves, - non-alcoholic beverages, - meat and meat products, - dried flakes, fruit, nuts, vegetables, spices, - chocolate, confectionery and bakery products, - composite food, ready meals, - feed, pet food. Presence of coagulase-positive staphylococci (Staphylococcus aureus and other species) Culture method with biochemical confirmation PN-EN ISO 6888-3:2004 | PN-EN ISO 6888-3:2004/AC:2005
84 Food: - food concentrates, - fish and fish products, - milk and milk products, - cereal products, - vegetables and fruit, - fruit and vegetable preserves, - non-alcoholic beverages, - meat and meat products, - dried flakes, fruit, nuts, vegetables, spices, - chocolate, confectionery and bakery products, - composite food, ready meals, - feed, pet food. Count of sulphate (IV) reducing Clostridium spp. Plate method (pour plate) PN-EN ISO 15213-1:2023-08
85 Food: - food concentrates, - fish and fish products, - milk and milk products, - cereal products, - vegetables and fruit, - fruit and vegetable preserves, - non-alcoholic beverages, - meat and meat products, - dried flakes, fruit, nuts, vegetables, spices, - chocolate, confectionery and bakery products, - composite food, ready meals, - feed, pet food. Presence of Clostridium perfringens Culture method with biochemical confirmation PN-A-75052-14:1990
86 Food: - food concentrates, - fish and fish products, - milk and milk products, - cereal products, - vegetables and fruit, - fruit and vegetable preserves, - non-alcoholic beverages, - meat and meat products, - dried flakes, fruit, nuts, vegetables, spices, - chocolate, confectionery and bakery products, - composite food, ready meals, - feed, pet food. Presence of anaerobic spore-forming bacteria Culture method with microscopic and biochemical confirmation PN-A-75052-10:1990
87 Żywność, Produkty o aktywności wodnej wyższej niż 0,95 Yeast and mould count Plate method (spread plate) PN-ISO 21527-1:2009
88 Żywność, Produkty o aktywności wodnej niższej lub równej 0,95 Yeast and mould count Plate method (spread plate) PN-ISO 21527-2:2009
89 Meat and meat products Presence of Salmonella Enteritidis and Salmonella Typhimurium Culture method with biochemical and serological confirmation PN-EN ISO 6579-1:2017-04 | PN-EN ISO 6579-1:2017-04/A1:2020-09 | Schemat Kaufmanna-White’a-Le Minora wyd. 9 z 2007
90 Meat and meat products Presence of anaerobic spore-forming bacteria Culture method with microscopic and biochemical confirmation PN-A-82055-12:1997 z wył. pkt 4
91 Meat and meat products Obecność beztlenowych bakterii przetrwalnikujących redukujących siarczany (IV) Culture method with microscopic and biochemical confirmation PN-A-82055-12:1997 z wył. pkt 4
92 Żywność: Mięso i przetwory mięsne, Owoce, warzywa, Mleko i produkty mleczne Coagulase-positive staphylococci count (Staphylococcus aureus and other species) Plate method (pour plate) PN-EN ISO 6888-2:2022-03 | PN-EN ISO 6888-2:2022-03/A1:2024-02
93 Environmental samples from food production and food trade areas: - swab from a template-delimited surface, - swab from a surface not delimited by a template, including from hands Liczba β-glukoronidazo-dodatnich Escherichia coli w temp. 44oC Plate method (pour plate) PN-ISO 16649–2:2004
94 Environmental samples from food production and food trade areas: - swab from a template-delimited surface, - swab from a surface not delimited by a template, including from hands Coliform bacteria count Plate method (pour plate) PN-ISO 4832:2007
95 Environmental samples from food production and food trade areas: - swab from a template-delimited surface, - swab from a surface not delimited by a template, including from hands Presence of Listeria monocytogenes and other Listeria spp. Culture method with biochemical and serological confirmation PN-EN ISO 11290-1:2017-07
96 Environmental samples from food production and food trade areas: - swab from a template-delimited surface, - swab from a surface not delimited by a template, including from hands Listeria monocytogenes count, Listeria spp. count Plate method (spread plate) PN-EN ISO 11290-2:2017-07
97 Environmental samples from food production and food trade areas: - swab from a template-delimited surface, - swab from a surface not delimited by a template, including from hands Liczba gronkowców koagulazo-dodatnich (Staphylococcus aureus) Plate method (spread plate) PN-EN ISO 6888-1:2022-03 | PN-EN ISO 6888-1:2022-03/A1:2024-02
98 Environmental samples from food production and food trade areas: - swab from a template-delimited surface, - swab from a surface not delimited by a template, including from hands Yeast and mould count Plate method (spread plate) PN-ISO 21527-1:2009
99 Environmental samples from food production and food trade areas: - swab from a template-delimited surface, - swab from a surface not delimited by a template, including from hands Presence of Enterobacteriaceae Culture method with biochemical confirmation PN-EN ISO 21528-1:2017-08
100 Environmental samples from food production and food trade areas: - swab from a template-delimited surface, - swab from a surface not delimited by a template, including from hands Presence of coagulase-positive staphylococci (Staphylococcus aureus and other species) Culture method with biochemical confirmation PN-EN ISO 6888-3:2004 | PN-EN ISO 6888-3:2004/AC:2005
101 Environmental samples from food production and food trade areas: - swab from a template-delimited surface, - swab from a surface not delimited by a template, including from hands Coagulase-positive staphylococci count (Staphylococcus aureus and other species) Plate method (pour plate) PN-EN ISO 6888-2:2022-03 | PN-EN ISO 6888-2:2022-03/A1:2024-02
102 Próbki środowiskowe z obszarów produkcji żywności i obrotu żywnością: - wymaz z powierzchni ograniczonej szablonem, - wymaz z powierzchni nieograniczonej szablonem, w tym z rąk, Tusze zwierząt rzeźnych - wymaz - wycinki Total aerobic viable count Plate method (pour plate) PN-EN ISO 4833-1:2013-12 | PN-EN ISO 4833-1:2013-12/A1:2022-06
103 Próbki środowiskowe z obszarów produkcji żywności i obrotu żywnością: - wymaz z powierzchni ograniczonej szablonem, - wymaz z powierzchni nieograniczonej szablonem, w tym z rąk, Tusze zwierząt rzeźnych - wymaz - wycinki Enterobacteriaceae count Plate method (pour plate) PN-EN ISO 21528-2:2017-08
104 Próbki środowiskowe z obszarów produkcji żywności i obrotu żywnością: - wymaz z powierzchni ograniczonej szablonem, - wymaz z powierzchni nieograniczonej szablonem, w tym z rąk, Tusze zwierząt rzeźnych - wymaz - wycinki Presence of Salmonella spp Culture method with biochemical and serological confirmation PN-EN ISO 6579-1:2017-04 | PN-EN ISO 6579-1:2017-04/A1:2020-09
105 Próbki środowiskowe z obszarów produkcji żywności i obrotu żywnością: - wymaz z powierzchni ograniczonej szablonem, - wymaz z powierzchni nieograniczonej szablonem, w tym z rąk, Tusze zwierząt rzeźnych - wymaz - wycinki Presence of Salmonella Enteritidis and Salmonella Typhimurium Culture method with biochemical and serological confirmation PN-EN ISO 6579-1:2017-04 | PN-EN ISO 6579-1:2017-04/A1:2020-09 | Schemat Kaufmanna-White’a-Le Minora wyd. 9 z 2007
106 Próbki środowiskowe z etapu produkcji pierwotnej, Kał, kurz, wymazy podeszwowe Presence of Salmonella Enteritidis and Salmonella Typhimurium Culture method with biochemical and serological confirmation PN-EN ISO 6579-1:2017-04 | PN-EN ISO 6579-1:2017-04/A1:2020-09 | Schemat Kaufmanna-White’a-Le Minora wyd. 9 z 2007
107 Próbki środowiskowe z etapu produkcji pierwotnej, Kał, kurz, wymazy podeszwowe Presence of Salmonella spp. Culture method with biochemical and serological confirmation PN-EN ISO 6579-1:2017-04 | PN-EN ISO 6579-1:2017-04/A1:2020-09
108 Environmental samples from food production and distribution areas: - swab from an area delimited by a template, - swab from an area not delimited by a template, including from hands - surface imprint Surface sampling for microbiological testing PN-EN ISO 18593:2018-08
109 Tusze drobiowe - płukanie, Tusze zwierząt rzeźnych; - wycinki - wymazy Sampling for microbiological testing PN-EN ISO 17604:2015-10
110 Tusze brojlerów - wycinki, Mięso drobiowe surowe, Tusze drobiowe - wycinki Campylobacter spp. count Plate method (spread plate) PN-EN ISO 10272-2:2017-10 | PN-EN ISO 10272-2:2017-10/A1:2023-08
111 Tusze brojlerów - wycinki, Mięso drobiowe surowe, Tusze drobiowe - wycinki Presence of Salmonella Enteritidis and Salmonella Typhimurium Culture method with biochemical and serological confirmation PN-EN ISO 6579-1:2017-04 | PN-EN ISO 6579-1:2017-04/A1:2020-09 | Schemat Kaufmanna-White’a-Le Minora wyd. 9 z 2007
112 Poultry carcasses - excisions Presence of Salmonella spp. Culture method with biochemical and serological confirmation PN-EN ISO 6579-1:2017-04 | PN-EN ISO 6579-1:2017-04/A1:2020-09
113 Environmental samples from food production and food trade areas: - swab from a template-delimited surface, - swab from a surface not delimited by a template, including from hands Campylobacter spp. count Plate method (spread plate) PN-EN ISO 10272-2:2017-10 | PN-EN ISO 10272-2:2017-10/A1:2023-08

Reference standards (95)

Instrukcja PO-03/I06 ed. 7 z 01.07.2024
Metodyka NIZP-PZH ZHK:2007
PB-06 edycja 1 z 25.05.2022 na podstawie testu MERCK 1.00885
PB-07 edycja 1 z 11.06.2021 na podstawie testu Merck 1.14825
PB-08 edycja 1 z 11.06.2021 na podstawie testu HACH nr 8311
PB-09 edycja 2 z 8.11.2021 na podstawie testu Merck nr 1.14763
PB-12 edycja 2 z 08.11.2021 na podstawie testu MERCK 1.14752
PB-13 edycja 2 z 08.11.2021 na podstawie testu MERCK 1.09713
PB-14 edycja 2 z 08.11.2021 na podstawie testu MERCK 1.14776
PB-15 edycja 2 z 08.11.2021 na podstawie testu MERCK 1.14770
PB-16 edycja 2 z 08.11.2021 na podstawie testu MERCK 1.14761.0001
PB-55 edycja 3 z 08.11.2021
PB-62 edycja 2 z 08.11.2021 na podstawie testu Hach nr 8021 i nr 8167
PN-72/C-04559/03
PN-77/C-04584
PN-82/C-04576.08
PN-A-75052-10:1990
PN-A-75052-14:1990
PN-A-82055-12:1997 z wył. pkt 4
PN-C-04554-4:1999
PN-EN 1622:2006
PN-EN 1899-2:2002
PN-EN 26777:1999
PN-EN 27888:1999
PN-EN 872:2007+Ap1:2007
PN-EN ISO 10272-2:2017-10
PN-EN ISO 10272-2:2017-10/A1:2023-08
PN-EN ISO 10301:2002
PN-EN ISO 10390:2022-09
PN-EN ISO 10523:2012
PN-EN ISO 11290-1:2017-07
PN-EN ISO 11290-2:2017-07
PN-EN ISO 11731:2017-08
PN-EN ISO 11731:2017-08/Ap1:2019-12
PN-EN ISO 13720:2010
PN-EN ISO 14189:2016-10
PN-EN ISO 15213-1:2023-08
PN-EN ISO 15213-2:2024-05
PN-EN ISO 16266:2009
PN-EN ISO 17604:2015-10
PN-EN ISO 18593:2018-08
PN-EN ISO 19458:2007
PN-EN ISO 21528-1:2017-08
PN-EN ISO 21528-2:2017-08
PN-EN ISO 4833-1:2013-12
PN-EN ISO 4833-1:2013-12/A1:2022-06
PN-EN ISO 5667-13: 2011
PN-EN ISO 5667-6:2016-12
PN-EN ISO 5815-1:2019-12
PN-EN ISO 6222:2004
PN-EN ISO 6579-1:2017-04
PN-EN ISO 6579-1:2017-04/A1:2020-09
PN-EN ISO 6878:2006 pkt. 7
PN-EN ISO 6878:2006/Ap1:2010
PN-EN ISO 6878:2006/Ap2:2010
PN-EN ISO 6888-1:2022-03
PN-EN ISO 6888-1:2022-03/A1:2024-02
PN-EN ISO 6888-2:2022-03
PN-EN ISO 6888-2:2022-03/A1:2024-02
PN-EN ISO 6888-3:2004
PN-EN ISO 6888-3:2004/AC:2005
PN-EN ISO 7027-1:2016-09
PN-EN ISO 7887:2012 p.6
PN-EN ISO 7899-2:2004
PN-EN ISO 7932:2005
PN-EN ISO 7932:2005/A1:2020-09 z wył pkt 9.4
PN-EN ISO 8467:2001
PN-EN ISO 9308-1:2014-12
PN-EN ISO 9308-1:2014-12/A1:2017-04
PN-EN ISO 9308-3:2002
PN-ISO 10381-4:2007 p. 7
PN-ISO 15705:2005
PN-ISO 16649–2:2004
PN-ISO 21527-1:2009
PN-ISO 21527-2:2009
PN-ISO 4831:2007
PN-ISO 4832:2007
PN-ISO 5667-10:2021-11
PN-ISO 5667-4:2017-10
PN-ISO 5667-5:2017-10
PN-ISO 6058:1999
PN-ISO 6059:1999
PN-ISO 6332:2001 p. 7.1.1.
PN-ISO 6332:2001/ Ap1:2016-06P
PN-ISO 7150-1:2002
PN-ISO 7251:2006
PN-ISO 9280:2002
PN-ISO 9297:1994
PN-R-04031:1997
PN–EN ISO 11290-1:2017-07
PN–EN ISO 4833-1:2013
PN–EN ISO 4833-1:2013-12/A1:2022-06
PN–ISO 16649-2:2004
PN–ISO 4832:2007
Schemat Kaufmanna-White’a-Le Minora wyd. 9 z 2007