🇵🇱 WETALEK MACIEJ KOŁOSZA PL
Food & beveragesMicrobiologyEnvironment
WETALEK MACIEJ KOŁOSZA is a laboratory accredited by PCA under number AB 1430 (Suwałki, Poland). Its accreditation scope covers 15 test methods in the following areas: Food & beverages, Microbiology, Environment. Test objects include: Meat, meat products Milk, dairy products Fish Delicatessen products, Environmental samples from food production and food trade areas - e…, Fresh poultry meat Poultry carcasses, Meat, meat products Milk powder, dairy products Fish Delicatessen p….
At a glance
- Accreditation number: PCA AB 1430
- Methods in scope: 15
- Types of test objects: 5
- City: Suwałki, Poland
- Accreditation number
- AB 1430
- Accreditation body
- PCA
- Address
- ul. Utrata 9, 16-400 Suwałki, Laboratorium Mikrobiologiczne, ul. Utrata 9 A, 16-400 Suwałki
- City
- Suwałki, Poland
What this laboratory tests (5)
- Meat, meat products Milk, dairy products Fish Delicatessen products — 6 methods
- Environmental samples from food production and food trade areas - excised samples, swabs — 4 methods
- Fresh poultry meat Poultry carcasses — 2 methods
- Meat, meat products Milk powder, dairy products Fish Delicatessen products — 2 methods
- Meat, meat products Fish Delicatessen products — 1 method
Accreditation scope — test methods (15)
| No. | Test object | Methodology / Parameters | Technique | Reference document | |
|---|---|---|---|---|---|
| Test methods | |||||
| 1 | Environmental samples from food production and food trade areas - excised samples, swabs | Total viable count Plate method (pour plate) | PN-EN ISO 4833-1:2013-12 + A1:2022-06 | ||
| 2 | Environmental samples from food production and food trade areas - excised samples, swabs | Enterobacteriaceae count at 37°C Plate method (pour plate) | PN-EN ISO 21528-2:2017-08 | ||
| 3 | Environmental samples from food production and food trade areas - excised samples, swabs | Presence of Salmonella spp. rods Culture method with biochemical and serological confirmation | PN-EN ISO 6579-1:2017-04 + A1:2020-09 | ||
| 4 | Environmental samples from food production and food trade areas - excised samples, swabs | Presence of Listeria monocytogenes Culture method with biochemical confirmation | PN-EN ISO 11290-1:2017-07 | ||
| 5 | Meat, meat products Milk, dairy products Fish Delicatessen products | Presence of Salmonella spp. Culture method with biochemical and serological confirmation | PN-EN ISO 6579-1:2017-04 + A1:2020-09 | ||
| 6 | Meat, meat products Milk, dairy products Fish Delicatessen products | Total viable count Plate method (pour plate) | PN-EN ISO 4833-1:2013-12 + A1:2022-06 | ||
| 7 | Meat, meat products Milk, dairy products Fish Delicatessen products | Count of beta-glucuronidase-positive Escherichia coli Plate method (pour plate) | PN-ISO 16649-2:2004 | ||
| 8 | Meat, meat products Milk, dairy products Fish Delicatessen products | Enterobacteriaceae count at 37°C Plate method (pour plate) | PN-EN ISO 21528-2:2017-08 | ||
| 9 | Meat, meat products Milk, dairy products Fish Delicatessen products | Presence of Listeria monocytogenes Culture method with biochemical confirmation | PN-EN ISO 11290-1:2017-07 | ||
| 10 | Meat, meat products Milk, dairy products Fish Delicatessen products | Presence of Listeria spp. Culture method with biochemical confirmation | PN-EN ISO 11290-1:2017-07 | ||
| 11 | Meat, meat products Milk powder, dairy products Fish Delicatessen products | Listeria monocytogenes count Plate method (surface plating) | PN-EN ISO 11290-2:2017-07 | ||
| 12 | Meat, meat products Milk powder, dairy products Fish Delicatessen products | Coagulase-positive staphylococci count (Staphylococcus aureus and other species) Plate method (pour plate) | PN-ISO 6888-2:2022-03 + A1:2024- 02 | ||
| 13 | Meat, meat products Fish Delicatessen products | Count of Listeria spp. Plate method (surface plating) | PN-EN ISO 11290-2:2017-07 | ||
| 14 | Fresh poultry meat Poultry carcasses | Presence of Salmonella Enteritidis and Salmonella Typhimurium Culture method with biochemical and serological confirmation | PN-EN ISO 6579-1:2017-04+ A1:2020-09 + IM-11 wydanie 4 z dnia 30.05.2019 r. | ||
| 15 | Fresh poultry meat Poultry carcasses | Campylobacter spp. count Plate method (surface plating) | PN-EN ISO 10272-2:2017-10 + A1:2023-08 | ||
Reference standards (9)
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 21528-2:2017-08
PN-EN ISO 4833-1:2013-12 + A1:2022-06
PN-EN ISO 6579-1:2017-04 + A1:2020-09
PN-EN ISO 6579-1:2017-04+ A1:2020-09 + IM-11 wydanie 4 z dnia 30.05.2019 r.
PN-ISO 16649-2:2004
PN-ISO 6888-2:2022-03 + A1:2024- 02