🇵🇱 LABORATORIUM BADAWCZE – ANCHEM PL
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)
- Water (including swimming pool water), Water intended for human consumption — 20 methods
- 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. — 18 methods
- Water, Water intended for human consumption — 18 methods
- 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 — 10 methods
- Wastewater — 10 methods
- Water, Wastewater — 6 methods
- Water intended for human consumption — 5 methods
- 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 — 4 methods
- Meat and meat products — 3 methods
- Water — 3 methods
- Próbki środowiskowe z etapu produkcji pierwotnej, Kał, kurz, wymazy podeszwowe — 2 methods
- Sewage sludge — 2 methods
- Soil — 2 methods
- Swimming pool water — 2 methods
- Tusze brojlerów - wycinki, Mięso drobiowe surowe, Tusze drobiowe - wycinki — 2 methods
- and 6 more
Analytical techniques used (24)
- Plate method (pour plate) — 14 methods
- Spectrophotometric method — 14 methods
- Plate method (spread plate) — 12 methods
- Culture method with biochemical and serological confirmation — 9 methods
- Culture method with biochemical confirmation — 8 methods
- Membrane filtration method — 7 methods
- Direct measurement method — 5 methods
- Potentiometric method — 5 methods
- Titrimetric method — 5 methods
- Culture method with microscopic and biochemical confirmation — 3 methods
- Gravimetric method — 3 methods
- Colorimetric method — 2 methods
- Electrochemical method — 2 methods
- Full paired method, non-forced choice — 2 methods
- Qualitative method — 2 methods
- and 9 more
Laboratory locations
- LABORATORIUM BADAWCZE – ANCHEM — ul. Janusza Korczaka 2
- Laboratorium Badawcze ANCHEM — ul. Janusza Korczaka 2, 87-300 Brodnica
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 | |
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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
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PN-A-75052-10:1990
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PN-EN 27888:1999
PN-EN 872:2007+Ap1:2007
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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