🇵🇱 CONTROL FOOD Sp. z o.o. PL

PCA AB 483 • Mysiadło, Poland • 72 methods

Food & beveragesMicrobiologyEnvironmentWater & wastewater

CONTROL FOOD Sp. z o.o. is a laboratory accredited by PCA under number AB 483 (Mysiadło, Poland). Its accreditation scope covers 72 test methods in the following areas: Food & beverages, Microbiology, Environment, Water & wastewater. Test objects include: Meat and meat products, Meat and meat products, Delicatessen products, Environmental samples from food production and food trade areas: -…, Delicatessen products. Most frequently used techniques: Plate method (pour plate), Enzyme immunoassay method ELISA, Plate method (spread plate).

At a glance

  • Accreditation number: PCA AB 483
  • Methods in scope: 72
  • Types of test objects: 37
  • Techniques used: 19
  • City: Mysiadło, Poland
Accreditation number
AB 483
Accreditation body
PCA
Address
Nowa Iwiczna ul. Różana 12, 05-500 Mysiadło, LABORATORIUM, Al. 550-lecia 1
City
Mysiadło, Poland

What this laboratory tests (37)

Analytical techniques used (19)

Laboratory sections (2)

Laboratory locations

Accreditation scope — test methods (72)

No. Test object Methodology / Parameters Technique Reference document
Chemical Laboratory; Al. 550-lecia 1, 08-300 Sokołów Podlaski
1 Meat and meat products Chloride content (NaCl)
Range (0,25 - 10,00) %
Potentiometric titration method PN-ISO 1841-2:2002
2 Meat and meat products Water content
Range (7,00 - 80,00) %
Gravimetric method PN-ISO 1442:2000
3 Meat and meat products Total phosphorus content
Range (0,30 - 0,80) % Range (3,0 – 8,0) g/kg Added phosphorus content (calculated)
Gravimetric method PN-A-82060:1999
4 Meat and meat products Hydroxyproline content
Range (0,03 - 0,50) %
Spectrophotometric method PN-ISO 3496:2000
5 Meat and meat products Collagen content (calculated), Ratio of collagen content to protein content (calculated) Rozporządzenie Parlamentu Europejskiego i Rady (UE) Nr 1169/2011 z dn. 25.10.2011 r. (Dz.U.L 304 z 22.11.2011, s.18, z późn. zm.)
6 Meat and meat products Free fat content
Range (1,0 - 85,0) %
Extraction-gravimetric method PN-ISO 1444:2000
7 Meat and meat products Nitrite content
Range (5– 125) mg/kg
Spectrophotometric method PN-EN 12014-3:2006 +Ap1:2008
8 Meat and meat products Nitrate content
Range (5– 125) mg/kg
Spectrophotometric method PN-EN 12014-3:2006 +Ap1:2008
9 Meat and meat products, Protein preparations, Delicatessen products Kjeldahl nitrogen content
Range (0,2 - 15,00) % Protein content (calculated)
Titrimetric method PN-75/A-04018+Az3:2002
10 Meat and meat products, Delicatessen products Total ash content
Range (0,3 - 7,0) %
Gravimetric method PN-ISO 936:2000
11 Meat and meat products, Delicatessen products, Cereal products Fibre content
Range (0,5 -8,5)%
Enzymatic-gravimetric method AOAC 991.43:1994
12 Meat and meat products, Delicatessen products Sugar content
Range (0,1 – 12,0) % Luff-Schoorl
Titrimetric method PN-85/A-82100 pkt. 2.5
13 Meat and meat products, Delicatessen products Starch content
Range (0,4 - 16,0) % Luff-Schoorl
Titrimetric method PN-85/A-82100 pkt. 2.6
14 Meat and meat products, Delicatessen products Available carbohydrate content (calculated) Rozporządzenie parlamentu Europejskiego i Rady (UE) Nr 1169/2011 z dn. 25.10.2011r.(Dz.U.L 304 z 22.11.2011, s.18, z późn. zm.)
15 Meat and meat products, Delicatessen products Total carbohydrate content (calculated) PB-22 wydanie 2 z dnia 09.12.2024 r.
16 Meat and meat products, Delicatessen products Energy value (calculated) PB-22 wydanie 2 z dnia 09.12.2024 r.
17 Meat and meat products, Delicatessen products Water activity
Range 0,560 – 0,993
Electrochemical method PN-ISO 21807:2005
18 Delicatessen products Water content
Range (23,0 – 90,0) %
Gravimetric method PN-85/A-82100 pkt. 2.2
19 Delicatessen products Total fat content (after hydrolysis)
Range (0,3 – 75,0)%
Extraction-gravimetric method PN-85/A-82100 pkt.2.3.2
20 Delicatessen products Sodium chloride content
Range (0,5 – 3,5)%
Titrimetric method (Mohr) PN-85/A-82100 pkt.2.7
21 Meat and meat products pH
Range 4,00 – 8,00
Potentiometric method PN-ISO 2917:2001 +Ap1:2002
22 Meat and meat products, Delicatessen products Gliadin content
Range (2,5 – 80,0) mg/kg Gluten protein content Range (5,0 – 160,0) mg/kg (calculated)
Enzyme immunoassay method ELISA PB-26 wyd. 2 z dn. 29.09.2023 | na podstawie instrukcji producenta testu R-Biopharm RIDASCREEN Gliadin ELISA
23 Meat and meat products, Delicatessen products Soy protein content
Range (1,3 – 25,0) mg/kg
Enzyme immunoassay method ELISA PB-29 wyd. 1 z dn. 25.07.2025 | na podstawie instrukcji producenta
24 Environmental samples from food production and food trade areas Presence of soy proteins on the swabbed surface Enzyme immunoassay method ELISA PB-29 wyd. 1 z dn. 25.07.2025 | na podstawie instrukcji producenta
25 Meat and meat products, Delicatessen products Milk protein content
Range (2,5 – 25,0) mg/kg
Enzyme immunoassay method ELISA PB-30 wyd. 1 z dn. 25.07.2025 | na podstawie instrukcji producenta
26 Environmental samples from food production and food trade areas – swabs Gliadin protein content
Range (0,05 – 25,0) mg/pow. wymazu Gluten protein content Range (0,1 – 50,0) mg/badaną area (calculated)
Enzyme immunoassay method ELISA PB-26 wyd. 2 z dn. 29.09.2023 | na podstawie instrukcji producenta testu R-Biopharm RIDASCREEN Gliadin ELISA
27 Environmental samples from food production and food trade areas – swabs Presence of milk proteins on the swabbed surface Enzyme immunoassay method ELISA PB-30 wyd. 1 z dn. 25.07.2025 | na podstawie instrukcji producenta
28 Environmental samples from food production and food trade areas – swabs Sampling for biological testing (allergens) PN-EN ISO 18593:2018-08
29 Pork and pork meat products Meat content (calculated) Rozporządzenie Komisji (WE) NR 2004/2002 z dnia 8 listopada 2002 (Dz.U.L 308 z 09.11.2002)
30 Pork and pork meat products Content of added water (calculated) Rozporządzenie parlamentu Europejskiego i Rady (UE) Nr 1169/2011 z dn. 25.10.2011r.(Dz.U.L 304 z 22.11.2011, s.18, z późn. zm.)
Microbiology Laboratory; Al. 550-lecia 1, 08-300 Sokołów Podlaski
31 Milk and dairy products, Dairy products, Beverages, Vegetables and vegetable products, Fruit products, Flour and cereal products, Meat and meat products, Delicatessen products, Fish, Confectionery products, Spices, Dry and freeze-dried products Coagulase-positive staphylococci count (Staphylococcus aureus and other species) Plate method (spread plate) PN-EN ISO 6888-1:2022-03 +A1:2024-02
32 Milk and dairy products, Dairy products, Beverages, Vegetables and vegetable products, Fruit products, Cereal and cereal products, Meat and meat products, Delicatessen products, Confectionery products, Fish, Spices, Dry and freeze-dried products Coagulase-positive staphylococci count (Staphylococcus aureus and other species) Plate method (pour plate) PN-EN ISO 6888-2:2022-03 +A1:2024-02
33 Milk and dairy products, Dairy products, Vegetables and vegetable products, Fruit and fruit products, Meat and meat products, Delicatessen products, Herbs and spices Presence of Salmonella spp. Culture method with biochemical and serological confirmation PN-EN ISO 6579-1:2017-04 +A1:2020-09
34 Milk and dairy products, Dairy products, Beverages, Vegetables and vegetable products, Fruit products, Cereal and cereal products, Meat and meat products, Delicatessen products, Fish, Spices and herbs, Dry and freeze-dried products Escherichia coli count Plate method (pour plate) PN-ISO 16649-2:2004
35 Milk and dairy products, Dairy products, Beverages, Fruit products, Vegetables and vegetable products, Cereal and cereal products, Meat and meat products, Delicatessen products, Fish, Herbs and spices, Confectionery products, Dry and freeze-dried products Enterobacteriaceae count Plate method (pour plate) PN-ISO 21528-2:2017-08
36 Milk and dairy products, Dairy products, Beverages, Fruit products, Vegetables and vegetable products, Cereals and cereal products, Meat and meat products, Delicatessen products, Herbs and spices, Dry and freeze-dried products Total viable count Plate method (pour plate) PN-EN ISO 4833 – 1:2013-12 +Ap1:2016-11 +A1:2022-06
37 Milk and dairy products, Dairy products, Meat and meat products, Delicatessen products, Flour and cereal products, Fish, Beverages Presence of Listeria monocytogenes Culture method with biochemical confirmation PN-EN ISO 11290-1:2017-07
38 Milk, milk products and preparations, Beverages, Cereal and cereal products, Meat and meat products, Delicatessen products, Fruit and fruit products, Vegetables and vegetable products, Confectionery products, Fish, Powdered and freeze-dried products Listeria monocytogenes count Plate method (spread plate) PN-EN ISO 11290-2:2017-07
39 Milk, Dairy products, Beverages, Cereals and cereal products, Vegetables and vegetable products, Fruit products, Meat and meat products, Delicatessen products, Fish, Spices, Confectionery products Mesophilic lactic acid bacteria count Plate method (pour plate) PN-ISO 15214:2002
40 Products with water activity aw ≤ 0,6, Milk, Spices, Herbs, Additives, Flour, Dry and freeze-dried products Mould and yeast count Plate method (pour plate) PN-ISO 7954:1999
41 Milk and dairy products, Meat and meat products, Delicatessen products, Spices Presence of coagulase-positive staphylococci Culture method PN-EN ISO 6888-3 :2004 pkt.9.1 +AC:2005
42 Meat and meat products Presence of anaerobic spore-forming bacteria and anaerobic sulfite (IV)-reducing spore-forming bacteria Culture method PN-A-82055-12:1997 pkt.2
43 Poultry meat Presence of Salmonella Typhimurium, Salmonella Enteritidis Culture method with biochemical and serological confirmation PN-EN ISO 6579-1:2017-04 +A1:2020-09 + Schemat Kaufmanna-White’a-Le Minora (2007)
44 Products with water activity aw >0,95, Milk and milk products, Dairy preparations, Beverages, Fruit, Vegetables and vegetable products, Meat and meat products, Delicatessen products, Cereal products Mould and yeast count Plate method (spread plate) PN-ISO 21527-1:2009
45 Products with water activity 0,6˂ aw ≤0,95, Milk product, Juices, Fruit and fruit products, Seeds, Cereals and cereal products, Meat preparations and products, Seasoning, Dough and confectionery products Mould and yeast count Plate method (spread plate) PN – ISO 21527-2:2009
46 Milk and dairy products, Dairy products, Beverages, Vegetables and vegetable products, Fruit products, Flour and cereal products, Meat and meat products, Delicatessen products, Fish, Spices, Dry and freeze-dried products Coliform bacteria count Plate method (pour plate) PN-ISO 4832:2007
47 Raw meat, Vegetables Presence of Escherichia coli O157 Culture method with biochemical and serological confirmation PN-EN ISO 16654:2002 +A1:2017-06 +A2:2023-08
48 Milk and dairy products, Meat and meat products, Fish and fish products, Fruit, vegetables and fruit-vegetable products, Dried fruit, nuts, flakes, seeds and vegetables, Bakery and confectionery products, Ready meals, Pet food Presence of Salmonella DNA Real-time PCR method PB-27 wyd. 1 z dnia 05.02.2025 | na podstawie instrukcji producenta testu
49 Milk and dairy products, Meat and meat products, Fish and fish products, Fruit, vegetables and fruit-vegetable products, Dried fruit, nuts, flakes, seeds and vegetables, Bakery and confectionery products, Ready meals, Pet food Presence of Listeria monocytogenes DNA Real-time PCR method PB-28 wyd. 1 z dnia 05.02.2025 | na podstawie instrukcji producenta testu
50 Milk and dairy products, Dairy products, Spices, Meat and meat products, Delicatessen products Presence of coliform bacteria Culture method PN-ISO 4831:2007
51 Milk and dairy products, Dairy products, Meat and meat products, Delicatessen products, Flour and cereal products, Fish, Beverages Presence of Listeria spp. Culture method with biochemical confirmation PN-EN ISO 11290-1:2017-07
52 Meat and meat products, Delicatessen products, Dairy products, Spices, Vegetables and vegetable products Escherichia coli count Plate method (Petrifilm) PB-03 wydanie 8 z dnia 25.11.2025 | na podstawie instrukcji producenta
53 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 Total viable count Plate method (pour plate) PN-EN ISO 4833-1:2013-12 +Ap1:2016-11+A1:2022-06
54 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 Enterobacteriaceae count Plate method (pour plate) PN-ISO 21528-2:2017-08
55 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 Salmonella spp. Culture method with biochemical and serological confirmation PN-EN ISO 6579-1:2017-04 +A1:2020-09
56 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 Culture method with biochemical confirmation PN-EN ISO 11290-1:2017-07
57 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 spp. Culture method with biochemical confirmation PN-EN ISO 11290-1:2017-07
58 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 Salmonella DNA Real-time PCR method PB-27 wyd. 1 z dnia 05.02.2025 | na podstawie instrukcji producenta testu
59 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 monocytogens DNA Real-time PCR method PB-28 wyd. 1 z dnia 05.02.2025 | na podstawie instrukcji producenta testu
60 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 Campylobacter spp. Culture method with biochemical and microscopic confirmation PN-EN ISO 10272-1:2017-08 +A1:2023-08
61 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 +A1:2023-08
62 Environmental samples from food production and food trade areas: - surface imprint Total viable count Contact plate method PB-04 wydanie 4 z dnia 10.01.2019
63 Environmental samples from food production and food trade areas: - surface imprint Enterobacteriaceae count Contact plate method PB-05 wydanie 5 z dnia 10.01.2019
64 Raw meat Presence of Campylobacter spp. Culture method with biochemical and microscopic confirmation PN-EN ISO 10272-1:2017-08 +A1:2023-08
65 Carcasses of slaughter animals: - swabs Presence of Campylobacter spp. Culture method with biochemical and microscopic confirmation PN-EN ISO 10272-1:2017-08 +A1:2023-08
66 Raw poultry meat Campylobacter spp. count Plate method (spread plate) PN-EN ISO 10272-2:2017-10 +A1:2023-08
67 Carcasses of slaughter animals - excised samples Total viable count Plate method (pour plate) PN-EN ISO 4833-1:2013-12 +Ap1:2016-11+A1:2022-06
68 Carcasses of slaughter animals - excised samples Enterobacteriaceae count Plate method (pour plate) PN-ISO 21528-2:2017-08
69 Carcasses of slaughter animals - swabs - rinse liquids Escherichia coli count Plate method (Petrifilm) PB-03 wydanie 7 z dnia 06.06.2022 | na podstawie instrukcji producenta
70 Carcasses of slaughter animals: - swabs from an area delimited by a template Presence of Salmonella spp. Culture method with biochemical and serological confirmation PN-EN ISO 6579-1:2017-04 +A1:2020-09
71 Carcasses of slaughter animals - excised samples - swabs Sampling for microbiological testing PN-ISO 17604:2015-10
72 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 Sampling for microbiological testing PN-EN ISO 18593:2018-08

Reference standards (55)

AOAC 991.43:1994
PB-03 wydanie 7 z dnia 06.06.2022
PB-03 wydanie 8 z dnia 25.11.2025
PB-04 wydanie 4 z dnia 10.01.2019
PB-05 wydanie 5 z dnia 10.01.2019
PB-22 wydanie 2 z dnia 09.12.2024 r.
PB-26 wyd. 2 z dn. 29.09.2023
PB-27 wyd. 1 z dnia 05.02.2025
PB-28 wyd. 1 z dnia 05.02.2025
PB-29 wyd. 1 z dn. 25.07.2025
PB-30 wyd. 1 z dn. 25.07.2025
PN – ISO 21527-2:2009
PN-75/A-04018+Az3:2002
PN-85/A-82100 pkt. 2.2
PN-85/A-82100 pkt. 2.5
PN-85/A-82100 pkt. 2.6
PN-85/A-82100 pkt.2.3.2
PN-85/A-82100 pkt.2.7
PN-A-82055-12:1997 pkt.2
PN-A-82060:1999
PN-EN 12014-3:2006 +Ap1:2008
PN-EN ISO 10272-1:2017-08 +A1:2023-08
PN-EN ISO 10272-2:2017-10 +A1:2023-08
PN-EN ISO 11290-1:2017-07
PN-EN ISO 11290-2:2017-07
PN-EN ISO 16654:2002 +A1:2017-06 +A2:2023-08
PN-EN ISO 18593:2018-08
PN-EN ISO 4833 – 1:2013-12 +Ap1:2016-11 +A1:2022-06
PN-EN ISO 4833-1:2013-12 +Ap1:2016-11+A1:2022-06
PN-EN ISO 6579-1:2017-04 +A1:2020-09
PN-EN ISO 6579-1:2017-04 +A1:2020-09 + Schemat Kaufmanna-White’a-Le Minora (2007)
PN-EN ISO 6888-1:2022-03 +A1:2024-02
PN-EN ISO 6888-2:2022-03 +A1:2024-02
PN-EN ISO 6888-3 :2004 pkt.9.1 +AC:2005
PN-ISO 1442:2000
PN-ISO 1444:2000
PN-ISO 15214:2002
PN-ISO 16649-2:2004
PN-ISO 17604:2015-10
PN-ISO 1841-2:2002
PN-ISO 21527-1:2009
PN-ISO 21528-2:2017-08
PN-ISO 21807:2005
PN-ISO 2917:2001 +Ap1:2002
PN-ISO 3496:2000
PN-ISO 4831:2007
PN-ISO 4832:2007
PN-ISO 7954:1999
PN-ISO 936:2000
Rozporządzenie Komisji (WE) NR 2004/2002 z dnia 8 listopada 2002 (Dz.U.L 308 z 09.11.2002)
Rozporządzenie Parlamentu Europejskiego i Rady (UE) Nr 1169/2011 z dn. 25.10.2011 r. (Dz.U.L 304 z 22.11.2011, s.18, z późn. zm.)
Rozporządzenie parlamentu Europejskiego i Rady (UE) Nr 1169/2011 z dn. 25.10.2011r.(Dz.U.L 304 z 22.11.2011, s.18, z późn. zm.)
na podstawie instrukcji producenta
na podstawie instrukcji producenta testu
na podstawie instrukcji producenta testu R-Biopharm RIDASCREEN Gliadin ELISA