🇵🇱 POWIATOWA STACJA SANITARNO-EPIDEMIOLOGICZNA PL

PCA AB 528 • Jasło, Poland • 59 methods

Water & wastewaterFood & beveragesEnvironmentMicrobiologyPetrochemistry & fuels

POWIATOWA STACJA SANITARNO-EPIDEMIOLOGICZNA is a laboratory accredited by PCA under number AB 528 (Jasło, Poland). Its accreditation scope covers 59 test methods in the following areas: Water & wastewater, Food & beverages, Environment, Microbiology. Test objects include: Water, Water intended for human consumption, Coffee and tea, Food concentrates, Meat and meat products, Milk and…, Workplace environment - air, Water, Water intended for human consumption, Swimming pool water. Most frequently used techniques: Plate method (pour plate), Spectrophotometric method, Titrimetric method.

At a glance

  • Accreditation number: PCA AB 528
  • Methods in scope: 59
  • Types of test objects: 21
  • Techniques used: 19
  • City: Jasło, Poland
Accreditation number
AB 528
Accreditation body
PCA
Address
W JAŚLE, ul. Koralewskiego 13, 38-200 Jasło
City
Jasło, Poland

What this laboratory tests (21)

Analytical techniques used (19)

Laboratory sections (5)

Laboratory locations

Accreditation scope — test methods (59)

No. Test object Methodology / Parameters Technique Reference document
LABORATORY DIVISION; Municipal Hygiene Laboratory
1 Water, Water intended for human consumption Nitrate concentration
Range (1,80 – 88,80) mg/l
Spectrophotometric method PN-82/C-04576/08
2 Water, Water intended for human consumption Ammonium ion concentration
Range (0,13 – 1,03) mg/l
Spectrophotometric method PN-C-04576-4:1994
3 Water, Water intended for human consumption Iron concentration
Range (0,020 – 1,0) mg/l
Spectrometric method PN-ISO 6332:2001 + Ap1:2016-06
4 Water, Water intended for human consumption pH
Range (4,0 – 10,0)
Potentiometric method PN-EN ISO 10523:2012
5 Water, Water intended for human consumption Electrical conductivity
Range (10 – 5000) µS/cm
Conductometric method PN-EN 27888:1999
6 Water, Water intended for human consumption Nitrite concentration
Range (0,020 – 0,60) mg/l
Spectrophotometric method PN-EN 26777:1999
7 Water, Water intended for human consumption Aluminium concentration
Range (0,040 – 0,40) mg/l
Spectrophotometric method PN-92/C-04605/02
8 Water, Water intended for human consumption Manganese concentration
Range (0,015 – 1,0) mg/l
Spectrophotometric method PN-92/C-04590/03
9 Water, Water intended for human consumption Chloride concentration
Range (5,0 – 150) mg/l
Titrimetric method PN-ISO 9297:1994
10 Water, Water intended for human consumption Turbidity
Range (0,10 – 40) NTU
Nephelometric method PN-EN ISO 7027-1:2016-09
11 Water, Water intended for human consumption Colour
Range (2 – 40) mg/l (Pt)
Spectrophotometric method PN-EN ISO 7887:2012 + Ap1:2015-06, Metoda C
12 Water, Water intended for human consumption Total content of calcium and magnesium (total hardness)
Range (10 – 400) mg/l (CaCO3)
Titrimetric method PN-ISO 6059:1999
13 Water, Water intended for human consumption Enterococci (faecal streptococci) count Membrane filtration method PN-EN ISO 7899-2:2004
14 Water, Water intended for human consumption Clostridium perfringens count (including spores) Membrane filtration method PN-EN ISO 14189:2016-10
15 Water, Water intended for human consumption, Swimming pool water Ogólna liczba mikroorganizmów w 36ºC po 48h i 24h Plate method (pour plate) PN-EN ISO 6222:2004
16 Water, Water intended for human consumption, Swimming pool water Ogólna liczba mikroorganizmów w 22ºC po 72h Plate method (pour plate) PN-EN ISO 6222:2004
17 Water, Water intended for human consumption, Swimming pool water Coliform bacteria count Membrane filtration method PN-EN ISO 9308-1:2014-12 +A1:2017-04
18 Water, Water intended for human consumption, Swimming pool water Escherichia coli count Membrane filtration method PN-EN ISO 9308-1:2014-12 +A1:2017-04
19 Water intended for human consumption, Swimming pool water Pseudomonas aeruginosa bacteria count Membrane filtration method PN-EN ISO 16266:2009
LABORATORY DIVISION; Occupational Hygiene Laboratory
20 Workplace environment - noise A-weighted equivalent sound level, A-weighted maximum sound level
Range (30 – 135) dB C-weighted peak sound pressure level (35 – 138) dB
Direct measurement method PN-N-01307:1994 | PN-EN ISO 9612: 2011 z wyłączeniem metody obejmującej strategię 2 i 3 – punkt 10 i 11
21 Workplace environment - noise Noise exposure level referred to:
an 8-hour daily working time average weekly working time ( z obliczeń )
PN-N-01307:1994 | PN-EN ISO 9612: 2011 z wyłączeniem metody obejmującej strategię 2 i 3 – punkt 10 i 11
22 Workplace environment - air Air sampling for the assessment of occupational exposure to:
dust agents inhalable fraction respirable fraction organic substances, including inhalable fraction inorganic substances respirable fraction metals and their compounds, including inhalable fraction respirable fraction
Personal dosimetry method PN-Z-04008-7:2002+Az1:2004
23 Workplace environment - air Exposure index (calculated) PN-Z-04008-7:2002+Az1:2004
24 Workplace environment - air Concentration of harmful dust agents – inhalable fraction:
portland cement titanium dioxide natural graphite synthetic graphite amorphous and synthetic silica wood dusts flour dusts dusts not classified according to toxicity organic dusts of animal and plant origin, excluding wood and flour dusts carbon black calcium sulfate (VI) (gypsum) talc coal (hard, brown) calcium magnesium carbonate (dolomite) Range (0,1 – 17,4) mg/m3
Gravimetric method PN-Z-04507:2022-05+Ap1:2022-08
25 Workplace environment - air Concentration of harmful dust agents – respirable fraction:
portland cement natural graphite amorphous and synthetic silica organic dusts of animal and plant origin, excluding wood and flour dusts talc coal (hard, brown) Range (0,1 – 29,2) mg/m3
Gravimetric method PN-Z-04508:2022-05+Ap1:2022-08
26 Workplace environment - air Gas concentrations
CO (2,32 – 291,2) mg/m3 CO (2 – 250) ppm NO (0,25 – 26,4) mg/m3 NO (0,2 – 20) ppm NO2 (0,38 – 21,01) mg/m3 NO2 (0,2 –10) ppm
Electrochemical method PB/HP/01, wyd. VIII z dnia 20.05.2025
27 Workplace environment - air Exposure indices (calculated) PB/HP/01, wyd. VIII z dnia 20.05.2025
28 Workplace environment - indoor electric lighting Illuminance
Range (5 – 5000) lx
Direct measurement method PN-83/E-04040.03
29 Workplace environment - indoor electric lighting Illuminance uniformity (calculated) PN-83/E-04040.03
30 Workplace environment - hot microclimate Air temperature
Range (10,0 – 40,0) ºC Natural wet bulb temperature (10,0 – 40,0) ºC Black globe temperature (20,0 – 60,0) ºC
Direct measurement method PN-EN ISO 7243:2018-01
31 Workplace environment - hot microclimate WBGT, WBGTeff index (calculated) PN-EN ISO 7243:2018-01
32 Workplace environment – hand-arm vibration Frequency-weighted r.m.s. vibration acceleration
Range (0,02 – 126) m/s2
Direct measurement method PN-EN ISO 5349-1:2004 | PN-EN ISO 5349-2:2004 | PN-EN ISO 5349-2:2004/A1:2015-11
33 Workplace environment – hand-arm vibration Daily exposure , expressed as the 8-hour energy-equivalent vector sum of the frequency-weighted RMS vibration accelerations determined for the three directional components (ahwx, ahwy, ahwz,), Exposure lasting 30 minutes and less, expressed as the vector sum of the frequency-weighted RMS vibration accelerations determined for the three directional components (ahwx, ahwy, ahwz,) ( calculated ) PN-EN ISO 5349-1:2004 | PN-EN ISO 5349-2:2004 | PN-EN ISO 5349-2:2004/A1:2015-11
34 Workplace environment – whole-body vibration Frequency-weighted r.m.s. vibration acceleration
Range (0,02 – 36) m/s2
Direct measurement method PN-EN 14253 + A1:2011
35 Workplace environment – whole-body vibration Daily exposure, expressed as the 8-hour energy-equivalent frequency-weighted RMS vibration acceleration dominant among the vibration accelerations determined for the three directional components taking into account the appropriate coefficients (1.4awx, 1.4awy, awz,), Exposure lasting 30 minutes and less expressed as the frequency-weighted RMS vibration acceleration dominant among the vibration accelerations determined for the three directional components taking into account the appropriate coefficients (1.4awx, 1.4awy, awz,) ( calculated ) PN-EN 14253 + A1:2011
ODDZIAŁ LABORATORYJNY; Pracownia Higieny Żywności i Żywienia - Badania mikrobiologiczne
36 Coffee and tea, Food concentrates, Meat and meat products, Milk and milk products, Non-alcoholic beverages, Fruit and vegetables and fruit and vegetable and vegetable-meat preserves, Fish and fish products, 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 Listeria monocytogenes count Plate method (spread plate) PN-EN ISO 11290-2:2017-07
37 Coffee and tea, Food concentrates, Meat and meat products, Milk and milk products, Non-alcoholic beverages, Fruit and vegetables and fruit and vegetable and vegetable-meat preserves, Fish and fish products, 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 Total viable count Plate method (pour plate) PN-EN ISO 4833-1:2013 + A1:2022-06
38 Coffee and tea, Food concentrates, Meat and meat products, Milk and milk products, Non-alcoholic beverages, Fruit and vegetables and fruit and vegetable and vegetable-meat preserves, Fish and fish products, 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 Presence of Salmonella spp in up to 25 g, 25 ml Culture method with biochemical confirmation PN-EN ISO 6579-1:2017-04 +A1:2020-09
39 Coffee and tea, Food concentrates, Meat and meat products, Milk and milk products, Non-alcoholic beverages, Fruit and vegetables and fruit and vegetable and vegetable-meat preserves, Fish and fish products, 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 Presence of Listeria monocytogenes up to 25 g, 25 ml Culture method supplemented with biochemical tests PN-EN ISO 11290-1:2017-07
40 Coffee and tea, Food concentrates, Meat and meat products, Milk and milk products, Non-alcoholic beverages, Fruit and vegetables and fruit and vegetable and vegetable-meat preserves, Fish and fish products, 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 Enterobacteriaceae count Plate method (pour plate) PN-EN ISO 21528-2:2017-08
41 Coffee and tea, Food concentrates, Meat and meat products, Milk and milk products, Non-alcoholic beverages, Fruit and vegetables and fruit and vegetable and vegetable-meat preserves, Fish and fish products, 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 Presumptive Bacillus cereus count Plate method (spread plate) PN-EN ISO 7932:2005 +A1:2020-09 z wył. pkt 9.5
42 Coffee and tea, Food concentrates, Meat and meat products, Milk and milk products, Non-alcoholic beverages, Fruit and vegetables and fruit and vegetable and vegetable-meat preserves, Fish and fish products, 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 Count of β-glucuronidase-positive Escherichia coli Plate method (pour plate) PN-ISO 16649-2:2004
43 Coffee and tea, Food concentrates, Meat and meat products, Milk and milk products, Non-alcoholic beverages, Fruit and vegetables and fruit and vegetable and vegetable-meat preserves, Fish and fish products, 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 Liczba gronkowców koagulazo-dodatnich Staphylococcus aureus i innych gatunków. Plate method (pour plate) PN-EN ISO 6888-2:2022-03 +A1:2024-02
44 Eggs and egg products Presence of Salmonella spp in up to 25 g, 25 ml Culture method supplemented with biochemical and serological tests PN-EN ISO 6579-1:2017-04 +A1:2020-09
45 Food concentrates, Sweets and confectionery, Herbal raw materials and preparations, spices, Cereals and cereal products, Fruit and vegetable preserves, Dried fruit and vegetables Yeast count Plate method (spread plate) PN-ISO 21527-2:2009
46 Food concentrates, Sweets and confectionery, Herbal raw materials and preparations, spices, Cereals and cereal products, Fruit and vegetable preserves, Dried fruit and vegetables Mould count Plate method (spread plate) PN-ISO 21527-2:2009
47 Environmental samples from food production and food trade areas - imprint - swab Total viable count
Range Od 1 jtk/25 cm2
Contact plate method PB/HŻ-M/01, wyd. I z dnia 19.03.2010
48 Environmental samples from food production and food trade areas - imprint - swab Presence of Salmonella spp up to 25 ml Culture method supplemented with biochemical and serological tests PN-EN ISO 6579-1:2017-04 +A1:2020-09
ODDZIAŁ LABORATORYJNY; Pracownia Higieny Żywności i Żywienia – Badania fizykochemiczne
49 Meat and meat products Phosphorus content
Range (0,04 – 1,0) % (P2O5) Range (0,4 – 10) g/kg (P2O5)
Gravimetric method PN-A-82060:1999
50 Fruit and vegetable preserves Sulfur dioxide content
Range (10 – 2000) mg/kg
Titrimetric method PN-90/A-75101/23+Az2:2002
51 Fermented wine beverages Total acidity
Range (2,0 – 20,0) g/l
Titrimetric method Rozporządzenie MRiRW z dnia 25 czerwca 2022 r. (Dz. U. 2022 poz. 1469) Załącznik 6
52 Fermented wine beverages Reducing sugars after inversion
Range (1,0 – 100) g/l
Titrimetric method Rozporządzenie MRiRW z dnia 25 czerwca 2022 r. (Dz. U. 2022 poz. 1469) Załącznik 4, część I
53 Fermented wine beverages Ethyl alcohol content
Range (5,0 – 24,9) % v/v
Gravimetric method PN-90/A-79120/04
54 Confectionery products Reducing sugar content
Range (2,0 – 30) %
Titrimetric method PN-61/A-88023, pkt 2.1
55 Long-life confectionery products Determination of dry matter content
Range (63,0 – 98,0) %
Gravimetric method PN-84/A-88027, pkt 2.3
ODDZIAŁ LABORATORYJNY; Pracownia Mikrobiologii Diagnostycznej
56 Biological indicators for monitoring sterilisation effectiveness, Sporal A Presence of the indicator microorganism Geobacillus stearothermophilus Culture method PB/MD/01 wyd. II z dnia 15.04.2010
57 Biological indicators for monitoring sterilisation effectiveness, Sporal S Presence of the indicator microorganism Bacillus subtilis Culture method PB/MD/01 wyd. II z dnia 15.04.2010
58 Faeces, Rectal swab Obecność pałeczek z rodzaju Salmonella i Shigella w materiale klinicznym od osób zdrowych. Metoda hodowlano-biochemiczno-serologiczna PB/MD/02 wyd. II z dnia 15.04.2010 opracowano na podstawie wytycznych PZH:1982
59 Faeces, Rectal swab Obecność pałeczek z rodzaju Salmonella i Shigella w materiale klinicznym od osób chorych, ozdrowieńców, nosicieli, osób ze styczności. Metoda hodowlano-biochemiczno-serologiczna PB/MD/03 wyd. II z dnia 15.04.2010 opracowano na podstawie wytycznych PZH:1982

Reference standards (49)

PB/HP/01, wyd. VIII z dnia 20.05.2025
PB/HŻ-M/01, wyd. I z dnia 19.03.2010
PB/MD/01 wyd. II z dnia 15.04.2010
PB/MD/02 wyd. II z dnia 15.04.2010 opracowano na podstawie wytycznych PZH:1982
PB/MD/03 wyd. II z dnia 15.04.2010 opracowano na podstawie wytycznych PZH:1982
PN-61/A-88023, pkt 2.1
PN-82/C-04576/08
PN-83/E-04040.03
PN-84/A-88027, pkt 2.3
PN-90/A-75101/23+Az2:2002
PN-90/A-79120/04
PN-92/C-04590/03
PN-92/C-04605/02
PN-A-82060:1999
PN-C-04576-4:1994
PN-EN 14253 + A1:2011
PN-EN 26777:1999
PN-EN 27888:1999
PN-EN ISO 10523:2012
PN-EN ISO 11290-1:2017-07
PN-EN ISO 11290-2:2017-07
PN-EN ISO 14189:2016-10
PN-EN ISO 16266:2009
PN-EN ISO 21528-2:2017-08
PN-EN ISO 4833-1:2013 + A1:2022-06
PN-EN ISO 5349-1:2004
PN-EN ISO 5349-2:2004
PN-EN ISO 5349-2:2004/A1:2015-11
PN-EN ISO 6222:2004
PN-EN ISO 6579-1:2017-04 +A1:2020-09
PN-EN ISO 6888-2:2022-03 +A1:2024-02
PN-EN ISO 7027-1:2016-09
PN-EN ISO 7243:2018-01
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 wył. pkt 9.5
PN-EN ISO 9308-1:2014-12 +A1:2017-04
PN-EN ISO 9612: 2011 z wyłączeniem metody obejmującej strategię 2 i 3 – punkt 10 i 11
PN-ISO 16649-2:2004
PN-ISO 21527-2:2009
PN-ISO 6059:1999
PN-ISO 6332:2001 + Ap1:2016-06
PN-ISO 9297:1994
PN-N-01307:1994
PN-Z-04008-7:2002+Az1:2004
PN-Z-04507:2022-05+Ap1:2022-08
PN-Z-04508:2022-05+Ap1:2022-08
Rozporządzenie MRiRW z dnia 25 czerwca 2022 r. (Dz. U. 2022 poz. 1469) Załącznik 4, część I
Rozporządzenie MRiRW z dnia 25 czerwca 2022 r. (Dz. U. 2022 poz. 1469) Załącznik 6