🇵🇱 GRUPA AZOTY PL
Food & beveragesMicrobiologyWater & wastewaterPetrochemistry & fuelsEnvironment
GRUPA AZOTY is a laboratory accredited by PCA under number AB 510 (Tarnów, Poland). Its accreditation scope covers 132 test methods in the following areas: Food & beverages, Microbiology, Water & wastewater, Petrochemistry & fuels. Test objects include: Meat and meat products, milk and milk products, fish and fish produ…, Meat and meat products, Water intended for human consumption, Environmental samples from food production and food trade areas and…. Most frequently used techniques: Plate method (pour plate), Plate method (spread plate), Culture method with biochemical and serological confirmation.
At a glance
- Accreditation number: PCA AB 510
- Methods in scope: 132
- Types of test objects: 36
- Techniques used: 24
- City: Tarnów, Poland
- Accreditation number
- AB 510
- Accreditation body
- PCA
- Address
- JEDNOSTKA RATOWNICTWA CHEMICZNEGO Spółka z o. o., ul. E. Kwiatkowskiego 8, 33-101 Tarnów, LABORATORIUM BADAŃ ŚRODKÓW SPOŻYWCZYCH
- City
- Tarnów, Poland
What this laboratory tests (36)
- Meat and meat products, milk and milk products, fish and fish products, eggs and egg products, coffee and tea, food concentrates, non-alcoholic beverages, fruit and vegetables, fruit and vegetable and vegetable-meat preserves, sweets and confectionery products, herbal raw materials and preparations, spices, foodstuffs for particular nutritional uses, oils, animal and vegetable fats, cereals and cereal products, frozen food, delicatessen products, food additives — 21 methods
- Meat and meat products — 15 methods
- Water intended for human consumption — 13 methods
- Environmental samples from food production and food trade areas and from other surfaces: - swab, - rinse water — 11 methods
- Animal feed — 6 methods
- Feed and petfood — 5 methods
- Air — 4 methods
- Meat products — 4 methods
- Slaughter animal carcasses (excised samples) — 4 methods
- Beef and raw beef meat preparations — 3 methods
- Food products with water activity higher than 0,95 — 3 methods
- Food products with water activity lower than or equal to 0,95 — 3 methods
- Meat and meat products, Food concentrates — 3 methods
- Meat and raw meat preparations — 3 methods
- Poultry meat and poultry meat products — 3 methods
- and 21 more
Analytical techniques used (24)
- Plate method (pour plate) — 20 methods
- Plate method (spread plate) — 14 methods
- Culture method with biochemical and serological confirmation — 10 methods
- Gravimetric method — 10 methods
- Near-infrared spectrometry (FT-NIR) — 10 methods
- Culture method with biochemical confirmation — 9 methods
- Real Time PCR method — 9 methods
- Plate method (petrifilm) — 6 methods
- Membrane filtration method — 5 methods
- Plate method — 3 methods
- Spectrophotometric method — 3 methods
- Contact plate method — 2 methods
- MPN method (Colilert-18) — 2 methods
- Potentiometric method — 2 methods
- Titrimetric method — 2 methods
- and 9 more
Laboratory sections (2)
- Pracownia Mikrobiologiczna — 86 methods
- Pracownia Chemiczna — 46 methods
Laboratory locations
- LABORATORIUM BADAŃ ŚRODKÓW SPOŻYWCZYCH — ul. Braci Saków 1
- Pracownia Mikrobiologiczna — ul. Braci Saków 1, 33-100 Tarnów
- Pracownia Chemiczna — ul. Braci Saków 1, 33-100 Tarnów
Accreditation scope — test methods (132)
| No. | Test object | Methodology / Parameters | Technique | Reference document | |
|---|---|---|---|---|---|
| Pracownia Mikrobiologiczna | |||||
| 1 | Meat and meat products, milk and milk products, fish and fish products, eggs and egg products, coffee and tea, food concentrates, non-alcoholic beverages, fruit and vegetables, fruit and vegetable and vegetable-meat preserves, sweets and confectionery products, herbal raw materials and preparations, spices, foodstuffs for particular nutritional uses, oils, animal and vegetable fats, cereals and cereal products, frozen food, delicatessen products, food additives | Presence of Salmonella spp. | Culture method with biochemical and serological confirmation | PN-EN ISO 6579 -1:2017- 04 +A1:2020 -09 z wyłączeniem załącznika D | |
| 2 | Meat and meat products, milk and milk products, fish and fish products, eggs and egg products, coffee and tea, food concentrates, non-alcoholic beverages, fruit and vegetables, fruit and vegetable and vegetable-meat preserves, sweets and confectionery products, herbal raw materials and preparations, spices, foodstuffs for particular nutritional uses, oils, animal and vegetable fats, cereals and cereal products, frozen food, delicatessen products, food additives | Presence and identification of Salmonella spp. | Culture method with biochemical and serological confirmation | PN-EN ISO 6579-1:2017-04 + A1:2020 -09 z wyłączeniem załącznika D | ISO/TR 6579-3:2014 | |
| 3 | Meat and meat products, milk and milk products, fish and fish products, eggs and egg products, coffee and tea, food concentrates, non-alcoholic beverages, fruit and vegetables, fruit and vegetable and vegetable-meat preserves, sweets and confectionery products, herbal raw materials and preparations, spices, foodstuffs for particular nutritional uses, oils, animal and vegetable fats, cereals and cereal products, frozen food, delicatessen products, food additives | Obecność specyficznego DNA dla Salmonella spp. | Real Time PCR method | PB-ZL-2 wyd. 1 z dn. 11.01.2023 | |
| 4 | Meat and meat products, milk and milk products, fish and fish products, eggs and egg products, coffee and tea, food concentrates, non-alcoholic beverages, fruit and vegetables, fruit and vegetable and vegetable-meat preserves, sweets and confectionery products, herbal raw materials and preparations, spices, foodstuffs for particular nutritional uses, oils, animal and vegetable fats, cereals and cereal products, frozen food, delicatessen products, food additives | Obecność specyficznego DNA dla Listeria monocytogenes | Real Time PCR method | PB-ZL-2 wyd. 1 z dn. 11.01.2023 | |
| 5 | Meat and meat products, milk and milk products, fish and fish products, eggs and egg products, coffee and tea, food concentrates, non-alcoholic beverages, fruit and vegetables, fruit and vegetable and vegetable-meat preserves, sweets and confectionery products, herbal raw materials and preparations, spices, foodstuffs for particular nutritional uses, oils, animal and vegetable fats, cereals and cereal products, frozen food, delicatessen products, food additives | Presence of Listeria monocytogenes | Culture method with biochemical confirmation | PN-EN ISO 11290-1:2017-07 | |
| 6 | Meat and meat products, milk and milk products, fish and fish products, eggs and egg products, coffee and tea, food concentrates, non-alcoholic beverages, fruit and vegetables, fruit and vegetable and vegetable-meat preserves, sweets and confectionery products, herbal raw materials and preparations, spices, foodstuffs for particular nutritional uses, oils, animal and vegetable fats, cereals and cereal products, frozen food, delicatessen products, food additives | Presence of Listeria spp. | Culture method with biochemical confirmation | PN-EN ISO 11290-1:2017-07 | |
| 7 | Meat and meat products, milk and milk products, fish and fish products, eggs and egg products, coffee and tea, food concentrates, non-alcoholic beverages, fruit and vegetables, fruit and vegetable and vegetable-meat preserves, sweets and confectionery products, herbal raw materials and preparations, spices, foodstuffs for particular nutritional uses, oils, animal and vegetable fats, cereals and cereal products, frozen food, delicatessen products, food additives | Listeria monocytogenes count | Plate method (spread plate) | PN-EN ISO 11290-2:2017-07 | |
| 8 | Meat and meat products, milk and milk products, fish and fish products, eggs and egg products, coffee and tea, food concentrates, non-alcoholic beverages, fruit and vegetables, fruit and vegetable and vegetable-meat preserves, sweets and confectionery products, herbal raw materials and preparations, spices, foodstuffs for particular nutritional uses, oils, animal and vegetable fats, cereals and cereal products, frozen food, delicatessen products, food additives | Listeria spp. count | Plate method (spread plate) | PN-EN ISO 11290-2:2017-07 | |
| 9 | Meat and meat products, milk and milk products, fish and fish products, eggs and egg products, coffee and tea, food concentrates, non-alcoholic beverages, fruit and vegetables, fruit and vegetable and vegetable-meat preserves, sweets and confectionery products, herbal raw materials and preparations, spices, foodstuffs for particular nutritional uses, oils, animal and vegetable fats, cereals and cereal products, frozen food, delicatessen products, food additives | Enterobacteriaceae count | Plate method (pour plate) | PN-EN ISO 21528-2:2017-08 | |
| 10 | Meat and meat products, milk and milk products, fish and fish products, eggs and egg products, coffee and tea, food concentrates, non-alcoholic beverages, fruit and vegetables, fruit and vegetable and vegetable-meat preserves, sweets and confectionery products, herbal raw materials and preparations, spices, foodstuffs for particular nutritional uses, oils, animal and vegetable fats, cereals and cereal products, frozen food, delicatessen products, food additives | Microorganism count | Plate method (pour plate) | PN – EN ISO 4833-1:2013-12+Ap1:2016-11+A1:2022-06 | |
| 11 | Meat and meat products, milk and milk products, fish and fish products, eggs and egg products, coffee and tea, food concentrates, non-alcoholic beverages, fruit and vegetables, fruit and vegetable and vegetable-meat preserves, sweets and confectionery products, herbal raw materials and preparations, spices, foodstuffs for particular nutritional uses, oils, animal and vegetable fats, cereals and cereal products, frozen food, delicatessen products, food additives | Microorganism count | Plate method (spread plate) | PN – EN ISO 4833-2:2013+AC:2014-04 +A1:2022-06 | |
| 12 | Meat and meat products, milk and milk products, fish and fish products, eggs and egg products, coffee and tea, food concentrates, non-alcoholic beverages, fruit and vegetables, fruit and vegetable and vegetable-meat preserves, sweets and confectionery products, herbal raw materials and preparations, spices, foodstuffs for particular nutritional uses, oils, animal and vegetable fats, cereals and cereal products, frozen food, delicatessen products, food additives | Microorganism count | Plate method (petrifilm) | Instrukcja producenta Neogen Petrifilm AC z 2024-01 | |
| 13 | Meat and meat products, milk and milk products, fish and fish products, eggs and egg products, coffee and tea, food concentrates, non-alcoholic beverages, fruit and vegetables, fruit and vegetable and vegetable-meat preserves, sweets and confectionery products, herbal raw materials and preparations, spices, foodstuffs for particular nutritional uses, oils, animal and vegetable fats, cereals and cereal products, frozen food, delicatessen products, food additives | Coliform bacteria count | Plate method (pour plate) | PN ISO 4832:2007 | |
| 14 | Meat and meat products, milk and milk products, fish and fish products, eggs and egg products, coffee and tea, food concentrates, non-alcoholic beverages, fruit and vegetables, fruit and vegetable and vegetable-meat preserves, sweets and confectionery products, herbal raw materials and preparations, spices, foodstuffs for particular nutritional uses, oils, animal and vegetable fats, cereals and cereal products, frozen food, delicatessen products, food additives | Count of β-glucuronidase-positive E. coli | Plate method (pour plate) | PN-ISO 16649-2:2004 | |
| 15 | Meat and meat products, milk and milk products, fish and fish products, eggs and egg products, coffee and tea, food concentrates, non-alcoholic beverages, fruit and vegetables, fruit and vegetable and vegetable-meat preserves, sweets and confectionery products, herbal raw materials and preparations, spices, foodstuffs for particular nutritional uses, oils, animal and vegetable fats, cereals and cereal products, frozen food, delicatessen products, food additives | Coagulase-positive staphylococci count | Plate method (spread plate) | PN-EN ISO 6888-1:2022-03+A1:2024-02 | |
| 16 | Meat and meat products, milk and milk products, fish and fish products, eggs and egg products, coffee and tea, food concentrates, non-alcoholic beverages, fruit and vegetables, fruit and vegetable and vegetable-meat preserves, sweets and confectionery products, herbal raw materials and preparations, spices, foodstuffs for particular nutritional uses, oils, animal and vegetable fats, cereals and cereal products, frozen food, delicatessen products, food additives | Coagulase-positive staphylococci count | Plate method (pour plate) | PN-EN ISO 6888-2:2022-03+A1:2024-02 | |
| 17 | Meat and meat products, milk and milk products, fish and fish products, eggs and egg products, coffee and tea, food concentrates, non-alcoholic beverages, fruit and vegetables, fruit and vegetable and vegetable-meat preserves, sweets and confectionery products, herbal raw materials and preparations, spices, foodstuffs for particular nutritional uses, oils, animal and vegetable fats, cereals and cereal products, frozen food, delicatessen products, food additives | Presence of coagulase-positive staphylococci | Culture method with biochemical confirmation | PN-EN ISO 6888-3:2004+AC:2005, p.9.1 | |
| 18 | Meat and meat products, milk and milk products, fish and fish products, eggs and egg products, coffee and tea, food concentrates, non-alcoholic beverages, fruit and vegetables, fruit and vegetable and vegetable-meat preserves, sweets and confectionery products, herbal raw materials and preparations, spices, foodstuffs for particular nutritional uses, oils, animal and vegetable fats, cereals and cereal products, frozen food, delicatessen products, food additives | Yeast count | Plate method (pour plate) | PN-ISO 7954:1999 | |
| 19 | Meat and meat products, milk and milk products, fish and fish products, eggs and egg products, coffee and tea, food concentrates, non-alcoholic beverages, fruit and vegetables, fruit and vegetable and vegetable-meat preserves, sweets and confectionery products, herbal raw materials and preparations, spices, foodstuffs for particular nutritional uses, oils, animal and vegetable fats, cereals and cereal products, frozen food, delicatessen products, food additives | Mould count | Plate method (pour plate) | PN-ISO 7954:1999 | |
| 20 | Meat and meat products, milk and milk products, fish and fish products, eggs and egg products, coffee and tea, food concentrates, non-alcoholic beverages, fruit and vegetables, fruit and vegetable and vegetable-meat preserves, sweets and confectionery products, herbal raw materials and preparations, spices, foodstuffs for particular nutritional uses, oils, animal and vegetable fats, cereals and cereal products, frozen food, delicatessen products, food additives | Mould and yeast count | Plate method (pour plate) | PN-ISO 7954:1999 | |
| 21 | Meat and meat products, milk and milk products, fish and fish products, eggs and egg products, coffee and tea, food concentrates, non-alcoholic beverages, fruit and vegetables, fruit and vegetable and vegetable-meat preserves, sweets and confectionery products, herbal raw materials and preparations, spices, foodstuffs for particular nutritional uses, oils, animal and vegetable fats, cereals and cereal products, frozen food, delicatessen products, food additives | Presence of coliform bacteria | Culture method with biochemical confirmation | PN-ISO 4831:2007, p.9.1 | |
| 22 | Milk and dairy products, food concentrates, confectionery products, herbal raw materials and products, spices, cereals and cereal products | Presumptive Bacillus cereus count | Plate method (spread plate) | PN-EN ISO 7932:2005+A1:2020 -09 z wyłączeniem punktu 9.5 | |
| 23 | Meat and meat products, milk and dairy products, fish and fish products, fruit and vegetables, fruit, vegetable and vegetable-meat products, delicatessen products, food additives | Mesophilic lactic acid bacteria count | Plate method (pour plate) | PN-ISO 15214:2002 | |
| 24 | Meat and meat products, eggs and egg products, milk and dairy products | Count of bacteria of the genus Pseudomonas | Plate method (spread plate) | PN-EN ISO 13720:2010 | |
| 25 | Meat and meat products | Presence of E. coli O157 (including H7) | Immunochromatographic method | Instrukcja producenta Nr 40000323 V.13.11/23 do Testu RapidCheck, ROMER | |
| 26 | Meat and meat products | Most probable number of Escherichia coli | MPN method | PN-ISO 7251:2006 | |
| 27 | Meat and meat products | Presence of Escherichia coli | Culture method with biochemical confirmation | PN-ISO 7251:2006 | |
| 28 | Meat and meat products, sprouts, fruit and vegetables and their products | Presence of verotoxigenic Escherichia coli (STEC) and serotyping (O157, O111, O26, O103, O145) | Real Time PCR method | ISO/TS 13136:2012 | |
| 29 | Meat and meat products, sprouts, fruit and vegetables and their products | Presence of verotoxigenic Escherichia coli (STEC) and serotyping (O157, O111, O26, O103, O145, O45, O104, O121) | Real Time PCR method | ISO/TS 13136:2012+Instrukcja Producenta Foodproof, Revision A, May 2024 | |
| 30 | Meat and meat products, plant and plant-meat products, products of animal origin, feed and pet food | Presence of specific DNA identified for a given species (vertebrates, poultry, cattle, pig, sheep, horse, goat, chicken, turkey) | Real Time PCR method | PB-ZL 5 wyd. 1 z dn. 11.01.2022 | |
| 31 | Poultry meat and poultry meat products | Campylobacter spp. count | Plate method (spread plate) | PN-EN ISO 10272-2:2017-10+A1:2023-08 | |
| 32 | Poultry meat and poultry meat products | Presence of Campylobacter spp. | Culture method with biochemical confirmation | PN-EN ISO 10272-1:2017-08+A1:2023-08 | |
| 33 | Poultry meat and poultry meat products | Presence of Salmonella Enteritidis and Salmonella Typhimurium | Culture method with biochemical and serological confirmation | PN-EN ISO 6579-1:2017-04+A1:2020-09 z wyłączeniem załącznika D | ISO/TR 6579-3:2014 | |
| 34 | Poultry carcasses - excisions | Campylobacter spp. count | Plate method (spread plate) | PN-EN ISO 10272-2:2017-10+A1:2023-08 | |
| 35 | Poultry carcasses - excisions | Presence of Salmonella Enteritidis and Salmonella Typhimurium | Culture method with biochemical and serological confirmation | PN-EN ISO 6579-1:2017-04+A1:2020-09 z wyłączeniem załącznika D | ISO/TR 6579-3:2014 | |
| 36 | Meat and meat products, poultry, fish and fish products, food concentrates, fruit and vegetable products and vegetable-meat products, delicatessen products, food additives | Presence of anaerobic spore-forming bacteria and anaerobic sulfite (IV)-reducing spore-forming bacteria | Culture method with biochemical confirmation | PN-A-82055-12:1997 p. 2 | |
| 37 | Food products with water activity higher than 0,95 | Yeast count | Plate method (spread plate) | PN-ISO 21527-1:2009 | |
| 38 | Food products with water activity higher than 0,95 | Mould count | Plate method (spread plate) | PN-ISO 21527-1:2009 | |
| 39 | Food products with water activity higher than 0,95 | Mould and yeast count | Plate method (spread plate) | PN-ISO 21527-1:2009 | |
| 40 | Food products with water activity lower than or equal to 0,95 | Yeast count | Plate method (spread plate) | PN-ISO 21527-2:2009 | |
| 41 | Food products with water activity lower than or equal to 0,95 | Mould count | Plate method (spread plate) | PN-ISO 21527-2:2009 | |
| 42 | Food products with water activity lower than or equal to 0,95 | Mould and yeast count | Plate method (spread plate) | PN-ISO 21527-2:2009 | |
| 43 | Meat and meat products, milk and dairy products | Enterobacteriaceae count | Plate method (petrifilm) | Instrukcja producenta Neogen Petrifilm EB z 2024-01 | |
| 44 | Feed and petfood | Presence of Salmonella spp. | Culture method with biochemical and serological confirmation | PN-EN ISO 6579 -1:2017- 04+A1:2020-09 z wyłączeniem załącznika D | |
| 45 | Feed and petfood | Presence and identification of Salmonella spp. | Culture method with biochemical and serological confirmation | PN-EN ISO 6579-1:2017-04+A1:2020-09 z wyłączeniem załącznika D | ISO/TR 6579-3:2014 | |
| 46 | Feed and petfood | Microorganism count | Plate method (pour plate) | PN – EN ISO 4833-1:2013-12+Ap1:2016-11+A1:2022-06 | |
| 47 | Feed and petfood | Enterobacteriaceae count | Plate method (pour plate) | PN-EN ISO 21528-2:2017-08 | |
| 48 | Feed and petfood | Fungal count | Plate method (pour plate) | PN-R-64791:1994 p. 3.3.7 | |
| 49 | Carcasses of slaughter animals (swabs, excised samples) | Sampling from carcasses for microbiological testing | PN-EN ISO 17604:2015-10 | ||
| 50 | Slaughter animal carcasses (excised samples) | Microorganism count | Plate method (pour plate) | PN – EN ISO 4833-1:2013-12+Ap1:2016-11+A1:2022-06 | |
| 51 | Slaughter animal carcasses (excised samples) | Enterobacteriaceae count | Plate method (pour plate) | PN-EN ISO 21528-2:2017-08 | |
| 52 | Slaughter animal carcasses (excised samples) | Microorganism count | Plate method (petrifilm) | Instrukcja producenta Neogen Petrifilm AC z 2024-01 | |
| 53 | Slaughter animal carcasses (excised samples) | Enterobacteriaceae count | Plate method (petrifilm) | Instrukcja producenta Neogen Petrifilm EB z 2024-01 | |
| 54 | Slaughter animal carcasses (swabs) | Microorganism count | Plate method (pour plate) | PN – EN ISO 4833-1:2013-12+Ap1:2016-11+A1:2022-06 | |
| 55 | Slaughter animal carcasses (swabs) | Enterobacteriaceae count | Plate method (pour plate) | PN-EN ISO 21528-2:2017-08 | |
| 56 | Slaughter animal carcasses (swabs) | Presence of Salmonella spp. | Culture method with biochemical and serological confirmation | PN-EN ISO 6579-1:2017-04+A1:2020-09 z wyłączeniem załącznika D | |
| 57 | Biological items and materials: animal faeces, rectal swabs, litter/bedding - direct samples and samples collected on boot swabs/socks, internal organs, environmental samples from primary production, bacterial isolates) | Presence of Salmonella spp. | Culture method with biochemical and serological confirmation | PN-EN ISO 6579-1:2017-04+A1:2020-09 z wyłączeniem załącznika D | |
| 58 | Biological items and materials: animal faeces, rectal swabs, litter/bedding - direct samples and samples collected on boot swabs/socks, internal organs, environmental samples from primary production, bacterial isolates) | Obecność i identyfikacja serologiczna Salmonella spp. | Culture method with biochemical and serological confirmation | PN-EN ISO 6579-1:2017-04 +A1:2020-09 z wyłączeniem załącznika D | ISO/TR 6579-3:2014 | |
| 59 | Environmental samples from food production and distribution areas and from other surfaces: - swab from an area delimited by a template - swab from an area not delimited by a template, including from hands - surface imprints | Surface sampling for microbiological testing | PN-EN ISO 18593:2018-08 | ||
| 60 | Environmental samples from food production and food trade areas and from other surfaces: - swab, - rinse water | Microorganism count | Plate method (pour plate) | PN – EN ISO 4833-1:2013-12+Ap1:2016-11+A1:2022-06 | |
| 61 | Environmental samples from food production and food trade areas and from other surfaces: - swab, - rinse water | Enterobacteriaceae count | Plate method (pour plate) | PN-EN ISO 21528-2:2017-08 | |
| 62 | Environmental samples from food production and food trade areas and from other surfaces: - swab, - rinse water | Presence of Listeria monocytogenes | Culture method with biochemical confirmation | PN-EN ISO 11290-1:2017-07 | |
| 63 | Environmental samples from food production and food trade areas and from other surfaces: - swab, - rinse water | Presence of Salmonella spp. | Culture method with biochemical and serological confirmation | PN-EN ISO 6579-1:2017-04+A1:2020-09 z wyłączeniem załącznika D | |
| 64 | Environmental samples from food production and food trade areas and from other surfaces: - swab, - rinse water | Presence of Campylobacter spp. | Culture method with biochemical confirmation | PN-EN ISO 10272-1:2017-08+A1:2023-08 | |
| 65 | Environmental samples from food production and food trade areas and from other surfaces: - swab, - rinse water | Obecność specyficznego DNA dla Listeria monocytogenes | Real Time PCR method | PB-ZL-2 wyd. 1 z dn. 11.01.2023 | |
| 66 | Environmental samples from food production and food trade areas and from other surfaces: - swab, - rinse water | Obecność specyficznego DNA dla Salmonella spp. | Real Time PCR method | PB-ZL-2 wyd. 1 z dn. 11.01.2023 | |
| 67 | Environmental samples from food production and food trade areas and from other surfaces: - swab, - rinse water | Presence of verotoxigenic Escherichia coli (STEC) and serotyping (O157, O111, O26, O103, O145) | Real Time PCR method | ISO/TS 13136:2012 | |
| 68 | Environmental samples from food production and food trade areas and from other surfaces: - swab, - rinse water | Presence of verotoxigenic Escherichia coli (STEC) and serotyping (O157, O111, O26, O103, O145, O45, O104, O121) | Real Time PCR method | ISO/TS 13136:2012+Instrukcja Producenta Foodproof, Revision A, May 2024 | |
| 69 | Environmental samples from food production and food trade areas and from other surfaces: - swab, - rinse water | Microorganism count | Plate method (petrifilm) | Instrukcja producenta Neogen Petrifilm AC z 2024-01 | |
| 70 | Environmental samples from food production and food trade areas and from other surfaces: - swab, - rinse water | Enterobacteriaceae count | Plate method (petrifilm) | Instrukcja producenta Neogen Petrifilm EB z 2024-01 | |
| 71 | Environmental samples from food production and food trade areas and from other surfaces: - surface imprint | Microorganism count | Contact plate method | PN-EN ISO 18593:2018-08 | PN – EN ISO 4833-1:2013-12+Ap1:2016-11+A1:2022-06 | |
| 72 | Environmental samples from food production and food trade areas and from other surfaces: - surface imprint | Enterobacteriaceae count | Contact plate method | PN-EN ISO 18593:2018-08 | PN-EN ISO 21528-2:2017-08 | |
| 73 | Air | Sampling for microbiological testing | Impingement method | PB-ZL-8, wyd. 2, z dn. 20.01.2020 opracowana na podstawie Instrukcji obsługi aparatu MAS-100 Eco MERCK i PN- 89/Z-04111/02-03 | |
| 74 | Air | Total viable count | Plate method | PB-ZL-8, wyd. 2, z dn. 20.01.2020 opracowana na podstawie Instrukcji obsługi aparatu MAS-100 Eco MERCK i PN- 89/Z-04111/02-03 | |
| 75 | Air | Mould and yeast count | Plate method | PB-ZL-8, wyd. 2, z dn. 20.01.2020 opracowana na podstawie Instrukcji obsługi aparatu MAS-100 Eco MERCK i PN- 89/Z-04111/02-03 | |
| 76 | Air | Fungal count | Plate method | PB-ZL-8, wyd. 2, z dn. 20.01.2020 opracowana na podstawie Instrukcji obsługi aparatu MAS-100 Eco MERCK i PN- 89/Z-04111/02-03 | |
| 77 | Water intended for human consumption | Water sampling for microbiological testing | PN-EN ISO 19458:2007 | ||
| 78 | Water intended for human consumption | Count of microorganisms at 22°C | Plate method (pour plate) | PN-EN ISO 6222:2004 | |
| 79 | Water intended for human consumption | Count of microorganisms at 36°C | Plate method (pour plate) | PN-EN ISO 6222:2004 | |
| 80 | Water intended for human consumption | Liczba Enterokoków jelitowych | Membrane filtration method | PN-EN ISO 7899-2:2004 | |
| 81 | Water intended for human consumption | E. coli count | Membrane filtration method | PN-EN ISO 9308-1:2014-12 +A1:2017-04 | |
| 82 | Water intended for human consumption | Coliform bacteria count | Membrane filtration method | PN-EN ISO 9308-1:2014-12 +A1:2017-04 | |
| 83 | Water intended for human consumption | Clostridium perfringens count including spores | Membrane filtration method | PN-EN ISO 14189:2016-10 | |
| 84 | Water intended for human consumption | E. coli count | MPN method (Colilert-18) | PN-EN ISO 9308-2:2014-06 | |
| 85 | Water intended for human consumption | Coliform bacteria count | MPN method (Colilert-18) | PN-EN ISO 9308-2:2014-06 | |
| 86 | Domestic hot water | Count of bacteria of the genus Legionella, Matrix A: Procedure 5 (BCYE, GVPC medium), Procedure 7 (BCYE + AB, GVPC medium), Matrix B: Procedure 7 (BCYE+AB, GVPC medium) | Membrane filtration method | PN-EN ISO 11731:2017-08 | |
| Pracownia Chemiczna | |||||
| 87 | Meat and meat products | Nitrite content (NaNO2) Range (1,5 - 150) mg/kg |
Spectrophotometric method | PN-74/A-82114 | |
| 88 | Meat and meat products | Nitrate (NaNO3) content (calculated) | PN-74/A-82114 | ||
| 89 | Meat and meat products | Total phosphorus content Range (0,06 – 1,2) % (P2O5) |
Gravimetric method | PN-A-82060:1999 | |
| 90 | Meat and meat products | Added phosphorus content (calculated) | PN-A-82060:1999 | ||
| 91 | Meat and meat products | Table salt content Range (0,2 – 7,0) % |
Titrimetric method (Mohr) | PN-73/A-82112 p. 2.5 +Az1:2002 | |
| 92 | Meat and meat products | Free fat content Range (0,2 - 60) % |
Gravimetric method | PN-ISO 1444:2000 | |
| 93 | Meat and meat products | Water content Range (1,3 - 90) % |
Gravimetric method | PN-ISO 1442:2000 | |
| 94 | Meat and meat products | Dry matter (calculated) | PN-ISO 1442:2000 | ||
| 95 | Meat and meat products | Total ash content Range (0,20 – 20,0) % |
Gravimetric method | PN-ISO 936:2000 | |
| 96 | Meat and meat products | Total carbohydrate content (calculated) | Rozporządzenie Parlamentu Europejskiego i Rady (UE) nr 1169/2011 z dn. 25 października 2011 r. | ||
| 97 | Meat and meat products | pH Range (4,00 – 6,90) |
Potentiometric method | PN-ISO 2917:2001+Ap1:2002 | |
| 98 | Meat and meat products, Delicatessen products | Water activity Range (0,460 – 0,999) aw |
Electrochemical method | PN-ISO 21807:2005 | |
| 99 | Meat and meat products, bread and cereal products, sweets and confectionery products, milk and milk products, fish and fish products, eggs and egg products | Nitrogen content Range (0,02 – 11,3) % |
Titrimetric method (Kjeldahl) | PN-75/A-04018+Az3:2002 | |
| 100 | Meat and meat products, bread and cereal products, sweets and confectionery products, milk and milk products, fish and fish products, eggs and egg products | Protein content (calculated) | PN-75/A-04018+Az3:2002 | ||
| 101 | Meat and meat products, Food concentrates | Hydroxyproline content Range 0,02 – 0,5 % (mięso i przetwory mięsne) Range 0,02 – 2,5 % (koncentraty spożywcze) |
Spectrophotometric method | PN-ISO 3496:2000 | |
| 102 | Meat and meat products, Food concentrates | Collagen content (calculated) | Rozporządzenie Parlamentu Europejskiego i Rady (UE) nr 1169/2011 z dn. 25 października 2011 r. | ||
| 103 | Meat and meat products, Food concentrates | Connective tissue content (calculated) | Rozporządzenie Parlamentu Europejskiego i Rady (UE) nr 1169/2011 z dn. 25 października 2011 r. | ||
| 104 | Bread and cereal products, sweets and confectionery products | Fat content Range (0,2 - 30) % |
Gravimetric method | PN-A-74108:1996 p. 3.6 | |
| 105 | Bread and cereal products, sweets and confectionery products | Salt content Range (0,2 – 5,0) % |
Titrimetric method (Mohr) | PN-A-74108:1996 p. 3.5 | |
| 106 | Poultry meat | Ratio of water mass W / protein mass RP (calculated) | Rozporządzenie Komisji (WE) nr 543/2008 z dnia 16 czerwca 2008r. Załącznik VIII | ||
| 107 | Meat and meat products, bread and cereal products | Sugar content Range (0,2 – 8,0) % |
Titrimetric method (Luff-Schoorl) | PB-ZL-21 wyd. 2 z dn. 20.01.2020 p. 5.5 | |
| 108 | Meat and meat products, bread and cereal products, fruit and vegetables and fruit and vegetable products | Cellulose fibre content Range (0,2 - 10)% |
Gravimetric method | PB-ZL-20 wyd. 2 z dn. 20.01.2020 | |
| 109 | Meat and meat products | Energy value (calculated) | Rozporządzenie Parlamentu Europejskiego i Rady (UE) nr 1169/2011 z dn. 25 października 2011 r. | ||
| 110 | Meat products | Water content Range (40,00 – 84,10) % |
Near-infrared spectrometry (FT-NIR) | Nota Aplikacyjna Büchi N555-502 analizatora NIR Flex N-500 wersja 1.2, 05.2014 | |
| 111 | Meat products | Fat content Range (2,00 – 40,00) % |
Near-infrared spectrometry (FT-NIR) | Nota Aplikacyjna Büchi N555-502 analizatora NIR Flex N-500 wersja 1.2, 05.2014 | |
| 112 | Meat products | Protein content Range (10,0 – 30,00) % |
Near-infrared spectrometry (FT-NIR) | Nota Aplikacyjna Büchi N555-502 analizatora NIR Flex N-500 wersja 1.2, 05.2014 | |
| 113 | Meat products | Salt content Range (0,50 – 4,00) % |
Near-infrared spectrometry (FT-NIR) | Nota Aplikacyjna Büchi N555-502 analizatora NIR Flex N-500 wersja 1.2, 05.2014 | |
| 114 | Meat and raw meat preparations | Water content Range (40,00- 80,00) % |
Near-infrared spectrometry (FT-NIR) | Nota Aplikacyjna Büchi N555-501 analizatora NIR Flex N-500 wersja 1.2, 05.2014 | |
| 115 | Meat and raw meat preparations | Fat content Range (0,50 – 40,00) % |
Near-infrared spectrometry (FT-NIR) | Nota Aplikacyjna Büchi N555-501 analizatora NIR Flex N-500 wersja 1.2, 05.2014 | |
| 116 | Meat and raw meat preparations | Protein content Range (10,00 – 26,27) % |
Near-infrared spectrometry (FT-NIR) | Nota Aplikacyjna Büchi N555-501 analizatora NIR Flex N-500 wersja 1.2, 05.2014 | |
| 117 | Beef and raw beef meat preparations | Water content Range (60,44 – 67,28) % |
Near-infrared spectrometry (FT-NIR) | Nota Aplikacyjna Büchi analizatora NIR Flex N-500 wersja 1.2, 16.11.2017 | |
| 118 | Beef and raw beef meat preparations | Fat content Range (13,43 – 20,43) % |
Near-infrared spectrometry (FT-NIR) | Nota Aplikacyjna Büchi analizatora NIR Flex N-500 wersja 1.2, 16.11.2017 | |
| 119 | Beef and raw beef meat preparations | Protein content Range (17,25 - 19,42) % |
Near-infrared spectrometry (FT-NIR) | Nota Aplikacyjna Büchi analizatora NIR Flex N-500 wersja 1.2, 16.11.2017 | |
| 120 | Vegetable and animal oils and fats | Acid value Range (0,1 – 14,00) mg KOH/g |
Titrimetric method | PN-EN ISO 660:2010 | |
| 121 | Vegetable and animal oils and fats | Acidity expressed as the corresponding acid (calculated) | PN-EN ISO 660:2010 | ||
| 122 | Vegetable and animal oils and fats | Peroxide value Range (0,1 - 30) meqO2 /kg |
Titrimetric method | PN-EN ISO 3960:2017-03 | |
| 123 | Animal feed | Crude protein content Range (0,5 - 50) % |
Titrimetric method (Kjeldahl) | Rozporządzenie Komisji (WE) nr 152/2009 z dnia 27 stycznia 2009r. Załącznik III C | |
| 124 | Animal feed | Crude fat content Range (0,5 - 30) % |
Gravimetric method | Rozporządzenie Komisji (WE) nr 152/2009 z dnia 27 stycznia 2009r. Załącznik III H | |
| 125 | Animal feed | Crude ash content Range (0,2 - 15) % |
Gravimetric method | Rozporządzenie Komisji (WE) nr 152/2009 z dnia 27 stycznia 2009r. Załącznik III M | |
| 126 | Animal feed | Water content Range (0,5 - 15) % |
Gravimetric method | Rozporządzenie Komisji (WE) nr 152/2009 z dnia 27 stycznia 2009r. Załącznik III A | |
| 127 | Animal feed | Sugar content Range (0,3 – 7,0) % |
Titrimetric method (Luff-Schoorl) | Rozporządzenie Komisji (WE) nr 152/2009 z dnia 27 stycznia 2009r. Załącznik III J | |
| 128 | Animal feed | Crude fibre content Range (0,3 - 10) % |
Gravimetric method | PB-ZL-20 wyd. 2 z dn. 20.01.2020 | |
| 129 | Water intended for human consumption | Colour Range (2 – 60) mg/l Pt |
Spectrophotometric method | PN-EN ISO 7887:2012+Ap1:2015-06 Metoda C | |
| 130 | Water intended for human consumption | Turbidity Range (0,10 – 50) NTU |
Metoda nefelomteryczna | PN-EN ISO 7027-1:2016-09 | |
| 131 | Water intended for human consumption | pH Range (4,0 – 10,0) |
Potentiometric method | PN-EN ISO 10523:2012 | |
| 132 | Water intended for human consumption | Electrical conductivity Range (100 – 2500) μS/cm |
Conductometric method | PN-EN 27888:1999 | |
Reference standards (75)
ISO/TR 6579-3:2014
ISO/TS 13136:2012
ISO/TS 13136:2012+Instrukcja Producenta Foodproof, Revision A, May 2024
Instrukcja producenta Neogen Petrifilm AC z 2024-01
Instrukcja producenta Neogen Petrifilm EB z 2024-01
Instrukcja producenta Nr 40000323 V.13.11/23 do Testu RapidCheck, ROMER
Nota Aplikacyjna Büchi N555-501 analizatora NIR Flex N-500 wersja 1.2, 05.2014
Nota Aplikacyjna Büchi N555-502 analizatora NIR Flex N-500 wersja 1.2, 05.2014
Nota Aplikacyjna Büchi analizatora NIR Flex N-500 wersja 1.2, 16.11.2017
PB-ZL 5 wyd. 1 z dn. 11.01.2022
PB-ZL-2 wyd. 1 z dn. 11.01.2023
PB-ZL-20 wyd. 2 z dn. 20.01.2020
PB-ZL-21 wyd. 2 z dn. 20.01.2020 p. 5.5
PB-ZL-8, wyd. 2, z dn. 20.01.2020 opracowana na podstawie Instrukcji obsługi aparatu MAS-100 Eco MERCK i PN- 89/Z-04111/02-03
PN ISO 4832:2007
PN – EN ISO 4833-1:2013-12+Ap1:2016-11+A1:2022-06
PN – EN ISO 4833-2:2013+AC:2014-04 +A1:2022-06
PN-73/A-82112 p. 2.5 +Az1:2002
PN-74/A-82114
PN-75/A-04018+Az3:2002
PN-A-74108:1996 p. 3.5
PN-A-74108:1996 p. 3.6
PN-A-82055-12:1997 p. 2
PN-A-82060:1999
PN-EN 27888:1999
PN-EN ISO 10272-1:2017-08+A1:2023-08
PN-EN ISO 10272-2:2017-10+A1:2023-08
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 13720:2010
PN-EN ISO 14189:2016-10
PN-EN ISO 17604:2015-10
PN-EN ISO 18593:2018-08
PN-EN ISO 19458:2007
PN-EN ISO 21528-2:2017-08
PN-EN ISO 3960:2017-03
PN-EN ISO 6222:2004
PN-EN ISO 6579 -1:2017- 04 +A1:2020 -09 z wyłączeniem załącznika D
PN-EN ISO 6579 -1:2017- 04+A1:2020-09 z wyłączeniem załącznika D
PN-EN ISO 6579-1:2017-04 + A1:2020 -09 z wyłączeniem załącznika D
PN-EN ISO 6579-1:2017-04 +A1:2020-09 z wyłączeniem załącznika D
PN-EN ISO 6579-1:2017-04+A1:2020-09 z wyłączeniem załącznika D
PN-EN ISO 660:2010
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+AC:2005, p.9.1
PN-EN ISO 7027-1:2016-09
PN-EN ISO 7887:2012+Ap1:2015-06 Metoda C
PN-EN ISO 7899-2:2004
PN-EN ISO 7932:2005+A1:2020 -09 z wyłączeniem punktu 9.5
PN-EN ISO 9308-1:2014-12 +A1:2017-04
PN-EN ISO 9308-2:2014-06
PN-ISO 1442:2000
PN-ISO 1444:2000
PN-ISO 15214:2002
PN-ISO 16649-2:2004
PN-ISO 21527-1:2009
PN-ISO 21527-2:2009
PN-ISO 21807:2005
PN-ISO 2917:2001+Ap1:2002
PN-ISO 3496:2000
PN-ISO 4831:2007, p.9.1
PN-ISO 7251:2006
PN-ISO 7954:1999
PN-ISO 936:2000
PN-R-64791:1994 p. 3.3.7
Rozporządzenie Komisji (WE) nr 152/2009 z dnia 27 stycznia 2009r. Załącznik III A
Rozporządzenie Komisji (WE) nr 152/2009 z dnia 27 stycznia 2009r. Załącznik III C
Rozporządzenie Komisji (WE) nr 152/2009 z dnia 27 stycznia 2009r. Załącznik III H
Rozporządzenie Komisji (WE) nr 152/2009 z dnia 27 stycznia 2009r. Załącznik III J
Rozporządzenie Komisji (WE) nr 152/2009 z dnia 27 stycznia 2009r. Załącznik III M
Rozporządzenie Komisji (WE) nr 543/2008 z dnia 16 czerwca 2008r. Załącznik VIII
Rozporządzenie Parlamentu Europejskiego i Rady (UE) nr 1169/2011 z dn. 25 października 2011 r.