🇵🇱 GŁÓWNY INSPEKTORAT JAKOŚCI HANDLOWEJ PL
Food & beveragesPetrochemistry & fuelsMicrobiologyWater & wastewater
GŁÓWNY INSPEKTORAT JAKOŚCI HANDLOWEJ is a laboratory accredited by PCA under number AB 285 (Warszawa, Poland). Its accreditation scope covers 183 test methods in the following areas: Food & beverages, Petrochemistry & fuels, Microbiology, Water & wastewater. Test objects include: Agricultural products, food (agri-food products) E, Food E, Olive oil, Meat and meat products. Most frequently used techniques: Gravimetric method, Gas chromatography with flame ionization detection (GC-FID), Spectrophotometric method.
At a glance
- Accreditation number: PCA AB 285
- Methods in scope: 183
- Types of test objects: 97
- Techniques used: 47
- City: Warszawa, Poland
- Accreditation number
- AB 285
- Accreditation body
- PCA
- Address
- ARTYKUŁÓW ROLNO-SPOŻYWCZYCH, Al. Jerozolimskie 98, 00-807 Warszawa, LABORATORIUM W GDYNI, Al. Marszałka Piłsudskiego 8/12, 81-378 Gdynia
- City
- Warszawa, Poland
What this laboratory tests (97)
- Agricultural products, food (agri-food products) E — 21 methods
- Food E — 14 methods
- Olive oil — 11 methods
- Meat and meat products — 9 methods
- Vegetable and animal oils and fats — 6 methods
- Beer — 4 methods
- Fruit juices and nectars — 4 methods
- Butter — 3 methods
- Canned fish — 3 methods
- Agricultural products, food (agri-food products) containing: -soya — 2 methods
- Bread — 2 methods
- Cereals, cereal products E — 2 methods
- Chocolates without additions — 2 methods
- Common wheat — 2 methods
- Fish products — 2 methods
- and 82 more
Analytical techniques used (47)
- Gravimetric method — 28 methods
- Gas chromatography with flame ionization detection (GC-FID) — 12 methods
- Spectrophotometric method — 11 methods
- Microscopic method — 9 methods
- Plate method (pour plate) — 8 methods
- Titrimetric method — 8 methods
- Visual method — 8 methods
- Visual method (colour reaction) — 7 methods
- High-performance liquid chromatography with diode array detection (HPLC-DAD) — 6 methods
- Plate method (spread plate) — 5 methods
- Real Time PCR method — 4 methods
- Enzymatic-spectrophotometric method — 3 methods
- Isoelectric focusing method — 3 methods
- Potentiometric titration method — 3 methods
- Pressure method — 3 methods
- and 32 more
Accreditation scope — test methods (183)
| No. | Test object | Methodology / Parameters | Technique | Reference document | |
|---|---|---|---|---|---|
| Test methods | |||||
| 1 | Milk and milk products | Mould and yeast count | Plate method (pour plate) | PN-ISO 6611:2007 | |
| 2 | Milk, cream and sour cream | Homogenisation efficiency Range (1 - 100)% |
Microscopic method | PN-75/A-86059 | |
| 3 | Fish semi-preserves | Package tightness | Visual method | PN-A-86765:1999 | |
| 4 | Cereal products, Pasta, Spices, Fruit or vegetable products, Biscuits, Meat products | 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 | |
| 5 | Tea, Milk and dairy products, Spices, Cereal products, Fish products | Presence of coagulase-positive staphylococci (Staphylococcus aureus and other species) | Culture method with rabbit plasma confirmation | PN-EN ISO 6888-3:2004 | PN-EN ISO 6888-3:2004/AC:2005 | |
| 6 | Pasta, Meat products | Count of coagulase – positive staphylococci at 37°C (Staphylococcus aureus and other species) | Plate method (spread plate) | PN-EN ISO 6888-1:2022-03 | PN-EN ISO 6888-1:2022-03/A1:2024-02 | |
| 7 | Tea, Milk and dairy products, Fruit or vegetable products | Coliform bacteria count at 30°C | Plate method (pour plate) | PN-ISO 4832:2007 | |
| 8 | Tea, Milk and dairy products, Fruit or vegetable products, Cereal products, Meat products | Presence of coliform bacteria at 30°C | Tube culture method | PN-ISO 4831:2007 | |
| 9 | Milk and dairy products, Fruit or vegetable products, Cereal products, Non-alcoholic beverages | Mesophilic lactic acid bacteria count | Plate method (pour plate) | PN-ISO 15214:2002 | |
| 10 | Fruit or vegetable products, Meat products, Fish products | Count of anaerobic bacteria reducing sulphates (IV) | Plate method (pour plate) | PN-ISO 15213:2005 | |
| 11 | Milk and milk products, Fruit or vegetable products, Meat products, Fish products, Apple juice | Count of spores of anaerobic bacteria reducing sulphates (IV) | Plate method (pour plate) | PN-ISO 15213:2005 | |
| 12 | Milk and milk products, Fruit or vegetable products, Meat products, Fish products, Apple juice | Count of sulphate (IV) reducing Clostridium spp. | Plate method (pour plate) | PN-EN ISO 15213-1:2023-08 PN_EN ISO 15213-1:2023-08/Ap1:2024-02 | |
| 13 | Food with water activity higher than 0,95 | Mould and yeast count | Plate method (spread plate) | PN-ISO 21527-1:2009 | |
| 14 | Food with water activity lower than or equal to 0,95 | Mould and yeast count | Plate method (spread plate) | PN-ISO 21527-2:2009 | |
| 15 | Roasted ground coffee | Presence of adulterations of ground coffee | Microscopic method | PB-04/PM/LG wydanie 4 z dnia 15.09.2023 r. | |
| 16 | Breadcrumbs | Durability | Thermostatic test method | PN-A-74113:1997 zał. B | |
| 17 | Meat, meat products and meat delicatessen products | Presence of bone particles / mechanically separated meat (MSM) | Microscopic method | PB-02/PM/LG wydanie 6 z dnia 15.09.2023 r | |
| 18 | Bread | Microbiological stability | Thermostatic test method | PN-A-74102:1999 zał. D z wyłączeniem pkt. D.4.1 | |
| 19 | Bread | Presence of lactic acid bacteria | Microscopic method | PN-A-74102:1999 zał. C | |
| 20 | Tomato products | Mould filament count, Howard method Range (2-100)% |
Microscopic method | AOAC OFFICIAL METHODS OF ANALYSIS 44.207 (1984) | |
| 21 | Jams | Presence of pests (mites) | Microscopic method | PN-A-75100:1994 | |
| 22 | Plum jam | Presence of pests (mites) | Microscopic method | PN-A-75102:1993 | |
| 23 | Fish products | Presence of mechanically separated fish meat (MSM R) | Microscopic method | PB-11/PM/LG wydanie 3 z dnia 15.09.2023 r. | |
| 24 | Parsley | Identity of parsley and parsnip | Macroscopic method | PB-03/PM/LG wydanie 3 z dnia 15.09.2023 r. | |
| 25 | Herbs and spices | Content of foreign material not of animal origin - other plants Range (0,5 – 99,0)% |
Gravimetric method | PN-EN ISO 927:2009, | PN-EN ISO 927:2009/AC:2012 | |
| 26 | Beer | Presence of yeasts | Plate method (spread plate) | PB-12/PM/LG wydanie 3 z dnia 15.09.2023 r. | |
| 27 | Cheeses from sheep's milk, goat's milk or mixtures of sheep's and goat's milk | Presence of cow's milk | Isoelectric focusing method | Rozporządzenie Wykonawcze Komisji (UE) 2018/150, Zał. VIII, Dodatek | |
| 28 | Cheeses from sheep's milk, goat's milk or mixtures of sheep's milk, goat's milk and cow's milk | Cow's milk content Range (0,5 – 100,0)% |
Isoelectric focusing method | Rozporządzenie Wykonawcze Komisji (UE) 2018/150, Zał. VIII, Dodatek | |
| 29 | Cheeses from mixtures of cow's milk and sheep's milk or goat's milk | Presence of sheep/ goat milk | Isoelectric focusing method | Rozporządzenie Wykonawcze Komisji (UE) 2018/150, Zał. VIII, Dodatek | |
| 30 | Pig and wild boar meat, fresh and frozen | Identification of meat proteins in a pH gradient | Isoelectric focusing method (IEF) | PB-25/PM/LG Wydanie 1 z dnia 25 września 2023 r. | |
| 31 | Agricultural products, food (agri-food products) containing: -soya | Presence of sequences specific for genetically modified organisms (GMO)- screening 35 S promoter NOS terminator |
Real Time PCR method | PB-21/PM/LG wydanie 2 z dnia 15.09.2023 r. | |
| 32 | Agricultural products, food (agri-food products) containing: -soya | Obecność genetycznie modified organisms (GMO) -soybean GTS 40-3-2 Range 0,1 % |
Real Time PCR method | PB-21/PM/LG wydanie 2 z dnia 15.09.2023 r. | |
| 33 | Agricultural products, food (agri-food products) containing: -maize | Obecność genetycznie modified organisms (GMO) maize Bt176, MON810 Range od 0,1 % |
Real Time PCR method | PB-24/PM/LG wydanie 1 z dnia 25.08.2023 r. | |
| 34 | Agricultural products, food (agri-food products) containing: - soya | Genetically modified organism (GMO) content soybean GTS 40-3-2 Range (0,10 - 100,00) % |
Real Time PCR method | PB-28/PM/LG wydanie 1 z dnia 28.02.2025 r. | |
| 35 | Meat and meat products | Content of meat raw material (chicken, beef, pork) Range (0,1-100,0%) |
Real-Time PCR method | PB-22/PM/LG wydanie 2 z dnia 15.09.2023 r. | |
| 36 | Milk products E | Microorganism count | Plate method (pour plate) | Normy, Procedury Badawcze | |
| 37 | Milk products E | Lactobacillus acidophilus count | Plate method (spread plate) | Normy | |
| 38 | Food in hermetically sealed packaging E | Package tightness | Vacuum method | Normy | |
| 39 | Food in hermetically sealed packaging E | Durability | Thermostatic test method | Normy | |
| 40 | Herbs and spices E | Identity | Microscopic method | Procedura Badawcza: | PB-06/PM/LG | |
| 41 | Fresh and frozen fish, Fresh and frozen seafood E | Presence of sarcoplasmic proteins of the identified fish/ seafood species | Isoelectric focusing method (IEF) | PB-13/PM/LG | PB-14/PM/LG | |
| 42 | Fish and fish products, Seafood products, Fresh and frozen seafood E | Presence of specific DNA identified for a given fish/ seafood species | PCR-MSSCP method | PB-15/PM/LG | PB-16/PM/LG | |
| 43 | Food E | Presence of specific DNA | PCR method | Procedury badawcze | |
| 44 | Food E | Total viable count | Plate method (pour plate) | PN-EN ISO 4833-1 | |
| 45 | Milk powder | Insolubility index Range (0,1 – 2,0) ml (24oC) Volume measurement |
PN-ISO 8156:2014-07 | ||
| 46 | Unsweetened condensed milk | Solids-non-fat content, Calculated | Rozporządzenie MRiRW z dnia 8 lipca 2004 r. (Dz. U. Nr 164 poz. 1723) Zał. Nr 2/ PN-EN ISO 1737:2010 | ||
| 47 | Liquid milk | Density Range (1,0233 – 1,0373) g/ml |
Lactodensimetric method | PN-68/A-86122 | |
| 48 | Milk and milk products | Lactose content Range (0,09 – 80,96) % |
Enzymatic - spectrophotometric method | PN-ISO 5765-2:2015-09 | |
| 49 | Fermented milk beverages | Solids-non-fat content, Calculated | PN-ISO 13580:2017-03 | PN-ISO 8262-3:2011 | PN-EN 7208:2010 | ||
| 50 | Milk products | Presence of foreign fats | Gas chromatography with flame ionization detection (GC-FID) | PN-EN ISO 17678:2019 | |
| 51 | Milk products (with fat content above 10 %) | Sterol content in anhydrous milk fat cholesterol (140,0 – 300,0) mg/100 g fat campesterol (1,0 – 50,0) mg/100 g fat stigmasterol (1,0 – 71,0) mg/100 g fat β-sitosterol (1,5 – 120,0) mg/100 g fat |
Gas chromatography with flame ionization detection (GC-FID) | PN-ISO 12078:2022 | |
| 52 | Beer | Carbon dioxide content Range (0,40 – 0,75) % |
Pressure method | PN-A-79093-6:2000 | |
| 53 | Beer | Filling Range (250 – 700) ml Volume measurement |
PN-A-79093-9:2000 | ||
| 54 | Beer | Bitterness value Range (6 - 81) JG |
Spectrophotometric method | PN-A-79093-12:2000 | |
| 55 | Lager beer | Colour Range (5,7 – 25,0) j. EBC |
Spectrophotometric method | PN-A-79093-5:2000 | |
| 56 | Lager beer | Colloidal stability index Range (1,0 - 4,0) ml |
Visual method | PN-A-79093-7:2000 | |
| 57 | Non-alcoholic beverages | Carbon dioxide content Range (0,10 – 0,90) g/100ml |
Pressure method | PN-85/A-79033 | |
| 58 | Non-alcoholic beverages | Filling Range (58-2000) ml Volume measurement |
PN-85/A-79033 | ||
| 59 | Non-alcoholic beverages, Energy drinks, Milk coffee beverages | Caffeine content Non-alcoholic beverages Energy drinks Range (5 – 500) mg/l Milk coffee drinks Range (25 - 200) mg/l |
High-performance liquid chromatography with diode array detection (HPLC-DAD) | PB-83/PAF/LG wydanie 1 z dnia 10.04.2024 r. | |
| 60 | Spirit drinks, Wines, Champagnes, Fermented wine beverages | Carbon dioxide content Range (1,40-3,45) bar Range (3,40-6,35) g/l |
Pressure method | PB-82/PAF/LG wydanie 1 z 17.07.2023 r. | |
| 61 | Spirit drinks, bottled spirit | Content of dry residue after evaporation Range (0,1 – 50) g/hl |
Gravimetric method | PN-A-79529-19:2005 | |
| 62 | Spirit drinks, bottled spirit | Filling Range (250 – 1000) ml |
Gravimetric method | PN-A-79529-3:2005 pkt 5.1 | |
| 63 | Spirit drinks | Presence of furfural | Visual method | PN-A-79529-12:2005 | |
| 64 | Fruit juices and nectars and vegetable juices | Formol number Range (3,6 - 68,2) ml 0,1 mol NaOH/100ml |
Potentiometric titration method | PN-EN 1133:1999 | |
| 65 | Fruit juices and nectars and vegetable juices | Phosphorus content Range (13,4 – 203) mg/l |
Spectrophotometric method | PN-EN 1136:2001 | |
| 66 | Fruit juices and nectars | Citric acid to D-isocitric acid ratio, Calculated | PN-EN 1137:2000 | PN-EN 1139:2000 | ||
| 67 | Fruit juices and nectars | Proline content Range (10 - 1520) mg/l |
Spectrophotometric method | PN-EN 1141:2000 | |
| 68 | Fruit juices and nectars | Content of water-soluble pectins Range (283 - 2374) mg/l |
Spectrophotometric method | IFU 26 (Rev. 2012) | |
| 69 | Fruit juices and nectars | Total extract content/, Soluble substance content, Calculated | IFU 8 (Rev.2017)., s. 7-31 | ||
| 70 | Fruit and vegetable juices | Sugar-free extract content, Calculated | IFU 8 (Rev.2017)., s. 7-31 | PN-90/A-75101/07 | ||
| 71 | Fruit and vegetable preserves | Ascorbic acid content (Vitamin C) Range (8,9 – 315,0) mg/100 g lub mg/100 ml |
Spectrophotometric method | PN-A-04019:1998 | |
| 72 | Wines | Glucose, fructose, sucrose content Glucose (0,3 – 60) g/l Fructose (0,3 - 100) g/l Sucrose (1 – 40) g/l |
High-performance liquid chromatography with refractive index detection (HPLC-RID) | OIV-MA-AS311-03:R2016 | |
| 73 | Common wheat | Loose bulk density of grain Range (65,0 – 88,0) kg/hl |
Gravimetric method | PN-EN ISO 7971-3:2019-03 | |
| 74 | Common wheat | Sedimentation index Range (20 – 50) ml |
Sedimentation method | PN-EN ISO 5529:2010 | |
| 75 | Durum wheat | Loose bulk density of grain Range (65,0 – 88,0) kg/hl |
Gravimetric method | PN-EN ISO 7971-3:2019-03 | |
| 76 | Rye | Loose bulk density of grain Range (58,0 – 84,0) kg/hl |
Gravimetric method | PN-EN ISO 7971-3:2019-03 | |
| 77 | Oats | Loose bulk density of grain Range (39,8 – 59,4) kg/hl |
Gravimetric method | PN-EN ISO 7971-3:2019-03 | |
| 78 | Cereals and cereal products | Gluten spreading Range (1 – 10) mm |
Ball diameter measurement method | PN-77/A-74041 | |
| 79 | Cereal products | Total fibre content Range (1,7 – 20,8) % |
Gravimetric method | PN-A-79011-15:1998 | |
| 80 | Oilseed rape | Content of live mites Range (1 – 20) szt./kg Content of dead fragments Range (1 – 20) szt./kg |
Visual method | PN-90/R-66145 | |
| 81 | Oilseed rape | Alkenyl glucosinolate content up to 25 μmol/g fat-free dry matter approx. 30 μmol/g fat-free dry matter approx. 35 μmol/g fat-free dry matter |
Glucose test method – visual | PN-90/R-66151 | |
| 82 | Sunflower seeds | Presence of alkenyl glucosinolates from 25 μmol/g fat-free dry matter |
Glucose test method – visual | PN-90/R-66151 | |
| 83 | Legume seeds | Crude fibre content Range ( 3,0 – 8,0) % |
Gravimetric method | PN-ISO 5498:1996 | |
| 84 | Tea | Crude fibre content Range (8,0 – 28,9) % |
Gravimetric method | PN-ISO 15598:2002 | |
| 85 | Tea | Water extract Range (25,0 – 47,0) % |
Gravimetric method | PN-ISO 9768:1996, | PN-ISO 9768:1996 /AC1:2000 | |
| 86 | Sour cream and sweet cream, Light-coloured fermented milk beverages | Presence of gelatine | Visual method (colour reaction) | AOAC Official Method 17th Edition, 2000 920.106 (33.2.37) | |
| 87 | Sour cream and sweet cream | Presence of starch | Visual method (colour reaction) | PN-78/A-86028 | |
| 88 | Light-coloured milk products | Presence of starch | Visual method (colour reaction) | PN-78/A-86028 | |
| 89 | Butter | Fat-free dry matter content Range (0,50 – 3,92) % |
Gravimetric method | PN-EN ISO 3727-2:2004 | |
| 90 | Butter | Fat content calculated | PN-EN ISO 3727-3:2005 | ||
| 91 | Butter | Lactose content Range (0,10 – 0,80) % |
Enzymatic-spectrophotometric method | PB-80/PAF/LG wydanie 2 z dnia 15.09.2023 r. | |
| 92 | Light-coloured dairy ice cream | Presence of starch | Visual method (colour reaction) | PN-67/A-86430 | |
| 93 | Canned fish | Dry matter content of tomato sauce Range (8,8 – 18,5) % |
Refractometric method | PN-74/A-86745 | |
| 94 | Canned fish | Share of the aqueous layer Range (1,0-20,0)% |
Volume measurement method | PN-92/A-86732 | |
| 95 | Canned fish | Histamine content Range (10 - 485) mg/kg |
High-performance liquid chromatography with diode array detection (HPLC - DAD) | PN-EN ISO 19343:2017 | |
| 96 | Fish products | Presence of starch | Visual method (colour reaction) | PN-85/A-82059 | |
| 97 | Breaded meat, fish including fish fingers | Meat content, Calculated | PB-81/PAF/LG wydanie 1 z 26.06.2023 r. | ||
| 98 | Vegetable and animal oils and fats | Colour Range (1 – 16) |
Visual method according to the iodine scale | PN-84/C-04534/02 | |
| 99 | Vegetable and animal oils and fats | Anisidine value Range (0,1 – 8,0) |
Spectrophotometric method | PN-EN ISO 6885:2016-04 | |
| 100 | Vegetable and animal oils and fats | Insoluble impurity content Range (0,01 – 0,50) % |
Gravimetric method | PN-EN ISO 663:2017-03 | |
| 101 | Vegetable and animal oils and fats | Alkalinity (soap content) Range (1,5 –15,0) mg oleinianu sodu/kg |
Titrimetric method | PN-EN ISO 10539:2002 | |
| 102 | Vegetable and animal oils and fats | Content of unsaponifiable matter Range (0,10 – 5,00) % |
Gravimetric method | PN-EN ISO 18609:2002 | |
| 103 | Vegetable and animal oils and fats | Iodine value Range (7,4 – 196) g/100 g |
Titrimetric method | PN-EN ISO 3961:2025-07 | |
| 104 | Olive oil | Extinction coefficient K270, K268, K232 Range K270 0,10 – 2,50 K268 0,10 – 2,50 K232 1,50 – 3,00 Specific extinction ΔK (calculated) |
Spectrophotometric method | COI/T.20/Doc. No 19/Rev. 52019 | |
| 105 | Olive oil | Glycerol 2-monopalmitate content Range (0,3 - 1,9)% |
Gas chromatography with flame ionization detection (GC-FID) | COI/T.20/Doc. No 23/ Rev. 1 2017 | |
| 106 | Olive oil | Wax content Range (34 - 2980) mg/kg |
Gas chromatography with flame ionization detection (GC-FID) | COI/T.20/Doc. No 28/Rev. 4/2024 | |
| 107 | Olive oil | Erythrodiol and uvaol content Range (1,2 – 17,6) % |
Gas chromatography with flame ionization detection (GC-FID) | COI/T.20/ Doc. No 26/Rev. 5 2020 | |
| 108 | Olive oil | Erythrodiol content Range (18 - 542) mg/kg |
Gas chromatography with flame ionization detection (GC-FID) | COI/T.20/ Doc. No 26/Rev. 5 2020 | |
| 109 | Olive oil | Fatty acid ethyl ester content Range (8 – 270) mg/kg |
Gas chromatography with flame ionization detection (GC-FID) | COI/T.20/Doc. No 28/Rev. 4/2024 | |
| 110 | Olive oil, cold-pressed oils | Stigmastadiene content Range (0,02 – 4,0) mg/kg |
Gas chromatography with flame ionization detection (GC-FID) | COI/T.20/Doc. No 11/Rev. 4 2021 | |
| 111 | Olive oil | Stigmastadiene content Range (4,0 – 105,0) mg/kg |
Gas chromatography with flame ionization detection (GC-FID) | COI/T.20/Doc.No 16/Rev. 2 – 2017 | |
| 112 | Olive oil | Content of triglycerides with ECN 42 Range (0,32 - 10,65)% Difference between the actual and theoretical content of triglycerides with ECN 42 Calculated |
High-performance liquid chromatography with refractive index detection (HPLC-RID) | COI/T.20/Doc. No 20 /Rev. 4 2017 | |
| 113 | Olive oil | Sterol content cholesterol (0,07 – 0,3) % brassicasterol (0,09 – 3,4) % campesterol (3,1 – 11,1) % stigmasterol (0,6 – 3,3)% Δ7-stigmastenol (0,2 – 5,0) % Β-sitosterol App (83,4 – 95,7) % Total sterol content Range (1025 – 2877) mg/kg |
Gas chromatography with flame ionization detection (GC-FID) | COI/T.20/ Doc. No 26/Rev. 5 2020 | |
| 114 | Olive oil | Aliphatic alcohol content Range (115 – 516) mg/kg |
Gas chromatography with flame ionization detection (GC-FID) | COI/T.20/ Doc. No 26/Rev. 5 2020 | |
| 115 | Margarine | Fat-free dry matter content Range (0,5 – 3,5) % |
Gravimetric method | PN-A-86933:1995 | |
| 116 | Pasta | Egg count calculated | PN-A-74131:1999, zał. B | ||
| 117 | Mayonnaise | Hen egg yolk content Range (0,5 – 6,9) % |
Gravimetric method | PN-A-86950:1995, | PN-A-86950:1995/Ap1: 2000 | |
| 118 | Meat and meat products | Presence of starch | Visual method (colour reaction) | PN-85/A-82059 | |
| 119 | Meat and meat products | Added phosphorus content calculated as P2O5 Range (0,01 – 0,90)% |
Gravimetric method | PN-ISO 2294:1999 | PN-A-82060:1999 | |
| 120 | Meat and meat products | Nitrite content expressed as NaNO2 Range (20 – 275) mg/kg |
Spectrophotometric method | PN-EN 12014-3:2006 | PN-EN 12014-3:2006/Ap1:2008 | |
| 121 | Meat and meat products | Presence of carrageenans | Visual method (colour reaction) | PB-33/PAF/LG, wydanie 4 z dnia 15.09.2023 r. | |
| 122 | Meat and meat products | Hydroxyproline content Range (0,05 –0,85) % |
Spectrophotometric method | PN-ISO 3496:2000 | |
| 123 | Meat and meat products | Collagen content, Calculated | Rozporządzenie Parlamentu Europejskiego i Rady (UE) Nr 1169/2011 z dnia 25.10.2011r. | ||
| 124 | Meat and meat products | Connective tissue content, Calculated | Rozporządzenie Parlamentu Europejskiego i Rady (UE) Nr 1169/2011 z dnia 25.10.2011r. | ||
| 125 | Meat and meat products | Ratio of collagen content to protein content, Calculated | Rozporządzenie Parlamentu Europejskiego i Rady (UE) Nr 1169/2011 z dnia 25.10.2011r. | ||
| 126 | Meat and raw meat preparations | Content of added water, Calculated | PB-79/PAF/LG wydanie 2 z dnia 15.09.2023 r. | ||
| 127 | Canned meat | Input of meat and fat raw materials calculated | PN-A-82022:1998 | ||
| 128 | Frozen vegetables | Enzymatic activity | Visual method | PN-90/A-75051 | |
| 129 | Spices | Essential oil content Range (0,1 – 25,0) ml/100g Volume measurement |
PN-EN ISO 6571:2009, | PN-EN ISO 6571:2009/A1:2018-02 | ||
| 130 | Tomato concentrate | Total acidity expressed as citric acid in relation to the extract (calculated) | PN-90/A-75101/04, | PN-90/A-75101/04/Az1:2002 | ||
| 131 | Tomato concentrate | Volatile acidity expressed as acetic acid, in relation to the extract (calculated) | PN-90/A-75101/05 | PB-72/PAF/LG wydanie 3 z dnia 15.09.2023 r. | ||
| 132 | Roasted coffee, Instant coffee | Caffeine content Range (0,03 – 4,40) g/100 g s.m. |
High-performance liquid chromatography with diode array detection (HPLC-DAD) | PN-ISO 10095:1997 | |
| 133 | Milk chocolate without additions | Lactose content Range (0,10 – 8,85) % |
Enzymatic-spectrophotometric method | PB-80/PAF/LG, wydanie 2 z dnia 15.09.2023 r. | |
| 134 | Milk chocolate | Milk dry matter content, Calculated | PB-85/PAF/LG wydanie 1 z dnia 10.09.2024 r. | ||
| 135 | Chocolate without additives | Presence of cocoa butter equivalents Content of cocoa butter equivalents Range (1,30-5,00) g CBE/100g czekolady Milk fat content (MF) Range (3,80 – 28,27) g/100g tłuszczu Milk fat content (MF) in g/100g of product Calculated |
Gas chromatography with flame ionization detection (GC-FID); Gas chromatography with flame ionization detection (GC-FID); Gas chromatography with flame ionization detection (GC-FID) | PN-EN ISO 23275-1:2009 | PN-EN ISO 23275-2:2010; Report EUR 22666 EN:2007 | |
| 136 | Chocolate | Theobromine content Range (250 – 9884) mg/kg Fat-free cocoa dry matter content Calculated |
High-performance liquid chromatography with diode array detection (HPLC-DAD) | Journal of the Association of Public Analysts (2012) Volume 40 pg 1-12 | |
| 137 | Chocolates without additions | Cocoa dry matter content, Calculated | PB-85/PAF/LG wydanie 1 z dnia 10.09.2024 r. | ||
| 138 | Chocolates without additions | Cocoa fat content, Calculated | PB-85/PAF/LG wydanie 1 z dnia 10.09.2024 r. | ||
| 139 | Milk chocolate without additions | Total content of cocoa fat and milk fat, Calculated | PB-85/PAF/LG wydanie 1 z dnia 10.09.2024 r. | ||
| 140 | Fresh and frozen fish, Fresh and frozen seafood | Presence of polyphosphates | Thin-layer chromatography (TLC) | PN-A-82060:1999 Załącznik A | |
| 141 | Agricultural products, food (agri-food products) E | Content of water/ dry matter/ moisture/ mass loss/ moisture and content of volatile substances | Gravimetric method | Przepisy prawne, normy | |
| 142 | Agricultural products, food (agri-food products) E | Water content, Volume measurement | Przepisy prawne, normy | ||
| 143 | Agricultural products, food (agri-food products) E | Content of fat/ free fat | Extraction-gravimetric method | Normy | |
| 144 | Agricultural products, food (agri-food products) E | Content of table salt/ salt/ sodium chloride | Titrimetric method | Normy | |
| 145 | Agricultural products, food (agri-food products) E | Sodium chloride/ salt/ table salt content | Potentiometric titration method | Normy | |
| 146 | Agricultural products, food (agri-food products) E | pH | Potentiometric method | Normy, procedury badawcze | |
| 147 | Agricultural products, food (agri-food products) E | Nitrogen content Protein content Calculated |
Titrimetric method (Kjeldahl method) | Normy | |
| 148 | Fish, seafood E | Net mass without glaze, glaze content | Gravimetric method | Normy | |
| 149 | Agricultural products, food (agri-food products) E | Net mass, mass of solid ingredients, mass of solid ingredients relative to net mass, proportion of solid ingredients, brine content, lid content, body content, filling content | Gravimetric method | Przepisy prawne, normy, procedury badawcze | |
| 150 | Agricultural products, food (agri-food products) E | Acidity, total acidity, titratable acidity, fat acidity, acid value, oil acidity, acid value of extracted fat, volatile acidity | Titrimetric method | Przepisy prawne, normy | |
| 151 | Agricultural products, food (agri-food products) E | Titratable acidity, total acidity, acid content expressed as citric acid, acidity | Potentiometric titration method | Przepisy prawne, normy | |
| 152 | Food E | Content of sugars, reducing sugars, reducing sugars after inversion, starch Content of sugar-free extract, sucrose Calculated |
Titrimetric method | Przepisy prawne, normy | |
| 153 | Agricultural products, food (agri-food products) E | Content of ash, ash insoluble in HCl, water-soluble ash in relation to total ash | Gravimetric method | Przepisy prawne, normy, procedury badawcze | |
| 154 | Agricultural products, food (agri-food products) E | Alkalinity of water-soluble ash (as KOH) | Titrimetric method | Przepisy prawne, normy, procedury badawcze | |
| 155 | Agricultural products, food (agri-food products) E | Total extract content | Refractometric method | Normy | |
| 156 | Agricultural products, food (agri-food products) E | Presence of pests and their residues | Visual method | Normy, procedury badawcze | |
| 157 | Agricultural products, food (agri-food products) E | Content of impurities, grain fractions, metallic and ferromagnetic, organic, inorganic, mineral impurities | Gravimetric method | Normy | |
| 158 | Agricultural products, food (agri-food products) E | Presence of impurities, mineral, organic, inorganic, mechanical and burnt particles | Visual method | Normy | |
| 159 | Vegetable and animal oils and fats E | Peroxide value | Titrimetric method | Przepisy prawne, normy | |
| 160 | Vegetable and animal oils and fats E | Peroxide value | Spectrophotometric method | Przepisy prawne, normy | |
| 161 | Cereals, cereal products, groats E | Screening, degree of comminution, grain uniformity | Gravimetric method | Normy | |
| 162 | Food E | Sulfur dioxide content | Titrimetric method | Normy | |
| 163 | Cereals, cereal products E | Gluten content (hand washing, mechanical washing) | Gravimetric method | PN-A-74041 | |
| 164 | Cereals, cereal products E | Falling number | Viscometric method | PN-EN ISO 3093 | |
| 165 | Food E | Pasteurisation efficiency, low pasteurisation efficiency, high pasteurisation efficiency | Visual method | Normy, Procedury badawcze | |
| 166 | Food E | Organic acid content | Enzymatic-spectrophotometric method | Normy | |
| 167 | Food E | Preservative content | High-performance liquid chromatography with diode array detection (HPLC-DAD) | Normy i procedury badawcze | |
| 168 | Food E | Sweetener content | High-performance liquid chromatography with diode array detection (HPLC-DAD) | Normy | |
| 169 | Agricultural products, food (agri-food products) E | Composition/content of fatty acids | Gas chromatography with flame ionization detection (GC-FID) | Przepisy prawne, normy, procedury badawcze | |
| 170 | Food E | Content/presence of colourants | High-performance liquid chromatography with diode array detection (HPLC-DAD) | Procedury badawcze | |
| 171 | Food E | Alcohol content, original wort extract, real extract, apparent extract, general extract, total extract, density | Oscillometric method | Przepisy prawne, Normy | |
| 172 | Food E | Potassium content Sodium content Sodium chloride content Calculated |
Flame atomic absorption spectrometry (FAAS) | Normy, Procedury badawcze | |
| 173 | Olive oil | Median of defects, Median of fruitiness, Sensory classification | Scaling method | COI/T.20/Doc. No 15/Rev. 11 June 2024 | |
| 174 | Legume seeds | Calibre Range (49 – 3091) szt./100g |
Gravimetric method | PB-07/PS/LG wydanie 1 z dnia 27.08.2025 r. | |
| 175 | Frozen shrimps | Number (size) Range (60 – 784) szt. /kg Range (27 – 356) szt. /lb |
Gravimetric method | Codex Stan 92-1981. Adopted in 1981. Revised in 1995 and 2017. Amended in 2011, 2013, 2014 and 2024 Codex Stan 234-1999. Adopted in 1999. Last amendment: 2024 | |
| 176 | Agricultural products, food (agri-food products) E | Organoleptic quality attributes | Normy | ||
| 177 | Food E | Size, Direct measurement | Normy | ||
| 178 | Agricultural products, food (agri-food products) E | Content of product with defects, content of impurities | Gravimetric method | Normy | |
| 179 | Agricultural products, food (agri-food products) E | Content of defective product | Direct measurement method and calculated | Normy | |
| 180 | Agricultural products, food (agri-food products) E | Content of defective product | Quantitative – enumeration method | Normy | |
| 181 | Frozen fish E | Content of improperly dressed fish | Quantitative – enumeration method | Normy | |
| 182 | Food E | Organoleptic quality attributes | Point method | Normy | |
| 183 | Food E | Content of components | Gravimetric method | Normy | |
Reference standards (147)
AOAC OFFICIAL METHODS OF ANALYSIS 44.207 (1984)
AOAC Official Method 17th Edition, 2000 920.106 (33.2.37)
COI/T.20/ Doc. No 26/Rev. 5 2020
COI/T.20/Doc. No 11/Rev. 4 2021
COI/T.20/Doc. No 15/Rev. 11 June 2024
COI/T.20/Doc. No 19/Rev. 52019
COI/T.20/Doc. No 20 /Rev. 4 2017
COI/T.20/Doc. No 23/ Rev. 1 2017
COI/T.20/Doc. No 28/Rev. 4/2024
COI/T.20/Doc.No 16/Rev. 2 – 2017
Codex Stan 92-1981. Adopted in 1981. Revised in 1995 and 2017. Amended in 2011, 2013, 2014 and 2024 Codex Stan 234-1999. Adopted in 1999. Last amendment: 2024
IFU 26 (Rev. 2012)
IFU 8 (Rev.2017)., s. 7-31
Journal of the Association of Public Analysts (2012) Volume 40 pg 1-12
Normy
Normy i procedury badawcze
Normy, Procedury Badawcze
Normy, Procedury badawcze
Normy, procedury badawcze
OIV-MA-AS311-03:R2016
PB-02/PM/LG wydanie 6 z dnia 15.09.2023 r
PB-03/PM/LG wydanie 3 z dnia 15.09.2023 r.
PB-04/PM/LG wydanie 4 z dnia 15.09.2023 r.
PB-06/PM/LG
PB-07/PS/LG wydanie 1 z dnia 27.08.2025 r.
PB-11/PM/LG wydanie 3 z dnia 15.09.2023 r.
PB-12/PM/LG wydanie 3 z dnia 15.09.2023 r.
PB-13/PM/LG
PB-14/PM/LG
PB-15/PM/LG
PB-16/PM/LG
PB-21/PM/LG wydanie 2 z dnia 15.09.2023 r.
PB-22/PM/LG wydanie 2 z dnia 15.09.2023 r.
PB-24/PM/LG wydanie 1 z dnia 25.08.2023 r.
PB-25/PM/LG Wydanie 1 z dnia 25 września 2023 r.
PB-28/PM/LG wydanie 1 z dnia 28.02.2025 r.
PB-33/PAF/LG, wydanie 4 z dnia 15.09.2023 r.
PB-72/PAF/LG wydanie 3 z dnia 15.09.2023 r.
PB-79/PAF/LG wydanie 2 z dnia 15.09.2023 r.
PB-80/PAF/LG wydanie 2 z dnia 15.09.2023 r.
PB-80/PAF/LG, wydanie 2 z dnia 15.09.2023 r.
PB-81/PAF/LG wydanie 1 z 26.06.2023 r.
PB-82/PAF/LG wydanie 1 z 17.07.2023 r.
PB-83/PAF/LG wydanie 1 z dnia 10.04.2024 r.
PB-85/PAF/LG wydanie 1 z dnia 10.09.2024 r.
PN-67/A-86430
PN-68/A-86122
PN-74/A-86745
PN-75/A-86059
PN-77/A-74041
PN-78/A-86028
PN-84/C-04534/02
PN-85/A-79033
PN-85/A-82059
PN-90/A-75051
PN-90/A-75101/04,
PN-90/A-75101/04/Az1:2002
PN-90/A-75101/05
PN-90/A-75101/07
PN-90/R-66145
PN-90/R-66151
PN-92/A-86732
PN-A-04019:1998
PN-A-74041
PN-A-74102:1999 zał. C
PN-A-74102:1999 zał. D z wyłączeniem pkt. D.4.1
PN-A-74113:1997 zał. B
PN-A-74131:1999, zał. B
PN-A-75100:1994
PN-A-75102:1993
PN-A-79011-15:1998
PN-A-79093-12:2000
PN-A-79093-5:2000
PN-A-79093-6:2000
PN-A-79093-7:2000
PN-A-79093-9:2000
PN-A-79529-12:2005
PN-A-79529-19:2005
PN-A-79529-3:2005 pkt 5.1
PN-A-82022:1998
PN-A-82060:1999
PN-A-82060:1999 Załącznik A
PN-A-86765:1999
PN-A-86933:1995
PN-A-86950:1995,
PN-A-86950:1995/Ap1: 2000
PN-EN 1133:1999
PN-EN 1136:2001
PN-EN 1137:2000
PN-EN 1139:2000
PN-EN 1141:2000
PN-EN 12014-3:2006
PN-EN 12014-3:2006/Ap1:2008
PN-EN 7208:2010
PN-EN ISO 10539:2002
PN-EN ISO 15213-1:2023-08 PN_EN ISO 15213-1:2023-08/Ap1:2024-02
PN-EN ISO 17678:2019
PN-EN ISO 18609:2002
PN-EN ISO 19343:2017
PN-EN ISO 23275-1:2009
PN-EN ISO 23275-2:2010; Report EUR 22666 EN:2007
PN-EN ISO 3093
PN-EN ISO 3727-2:2004
PN-EN ISO 3727-3:2005
PN-EN ISO 3961:2025-07
PN-EN ISO 4833-1
PN-EN ISO 5529:2010
PN-EN ISO 6571:2009,
PN-EN ISO 6571:2009/A1:2018-02
PN-EN ISO 6579-1:2017-04
PN-EN ISO 6579-1:2017-04/A1:2020-09
PN-EN ISO 663:2017-03
PN-EN ISO 6885:2016-04
PN-EN ISO 6888-1:2022-03
PN-EN ISO 6888-1:2022-03/A1:2024-02
PN-EN ISO 6888-3:2004
PN-EN ISO 6888-3:2004/AC:2005
PN-EN ISO 7971-3:2019-03
PN-EN ISO 927:2009,
PN-EN ISO 927:2009/AC:2012
PN-ISO 10095:1997
PN-ISO 12078:2022
PN-ISO 13580:2017-03
PN-ISO 15213:2005
PN-ISO 15214:2002
PN-ISO 15598:2002
PN-ISO 21527-1:2009
PN-ISO 21527-2:2009
PN-ISO 2294:1999
PN-ISO 3496:2000
PN-ISO 4831:2007
PN-ISO 4832:2007
PN-ISO 5498:1996
PN-ISO 5765-2:2015-09
PN-ISO 6611:2007
PN-ISO 8156:2014-07
PN-ISO 8262-3:2011
PN-ISO 9768:1996 /AC1:2000
PN-ISO 9768:1996,
Procedura Badawcza:
Procedury badawcze
Przepisy prawne, Normy
Przepisy prawne, normy
Przepisy prawne, normy, procedury badawcze
Rozporządzenie MRiRW z dnia 8 lipca 2004 r. (Dz. U. Nr 164 poz. 1723) Zał. Nr 2/ PN-EN ISO 1737:2010
Rozporządzenie Parlamentu Europejskiego i Rady (UE) Nr 1169/2011 z dnia 25.10.2011r.
Rozporządzenie Wykonawcze Komisji (UE) 2018/150, Zał. VIII, Dodatek