🇵🇱 POWIATOWA STACJA SANITARNO-EPIDEMIOLOGICZNA PL
Water & wastewaterFood & beveragesMicrobiology
POWIATOWA STACJA SANITARNO-EPIDEMIOLOGICZNA is a laboratory accredited by PCA under number AB 532 (Bytom, Poland). Its accreditation scope covers 73 test methods in the following areas: Water & wastewater, Food & beverages, Microbiology. Test objects include: Water, Water intended for human consumption, Swimming pool water, Biological indicators for the control of sterilization efficacy, Canned fish. Most frequently used techniques: Spectrophotometric method, Simple descriptive test, Membrane filtration method.
At a glance
- Accreditation number: PCA AB 532
- Methods in scope: 73
- Types of test objects: 39
- Techniques used: 20
- City: Bytom, Poland
- Accreditation number
- AB 532
- Accreditation body
- PCA
- Address
- W BYTOMIU, ul. Moniuszki 25, 41-902 Bytom
- City
- Bytom, Poland
What this laboratory tests (39)
- Water, Water intended for human consumption — 27 methods
- Swimming pool water — 4 methods
- Biological indicators for the control of sterilization efficacy — 2 methods
- Canned fish — 2 methods
- Faeces, Faecal swab, Rectal swab — 2 methods
- Food concentrates — 2 methods
- Fruit and vegetable juices — 2 methods
- Biscuits — 1 method
- Bread — 1 method
- Canned fruit, vegetable and vegetable - meat products — 1 method
- Canned meat — 1 method
- Canned meat, poultry and canned products with added vegetables and other non-meat products — 1 method
- Cereal products, shelled nuts, spices, herbs, herb mixtures, spice mixtures, roasted coffee (ground and beans), cocoa, tea and herbal teas, dried fruit, oilseeds — 1 method
- Cereal products, shelled nuts, spices, herbs, herb mixtures, spice mixtures, roasted coffee (ground and beans), cocoa, tea and herbal teas, dried fruit, oilseeds, sweepings and shake-outs — 1 method
- Cereals and cereal products (including cereal-flour products), Delicatessen and culinary products, Meat and meat products (including offal and poultry meat), Eggs and egg products, Fish, seafood and their products, Milk and milk products, Sweets and confectionery and pastry products, Dietary supplements, Fruits, vegetables, fruit and vegetable preserves, Herbs and spices, Frozen products (including dairy ice cream, water ices and sorbets) — 1 method
- and 24 more
Analytical techniques used (20)
- Spectrophotometric method — 13 methods
- Simple descriptive test — 8 methods
- Membrane filtration method — 7 methods
- Plate method (pour plate) — 6 methods
- Point method — 5 methods
- Culture method with biochemical and serological confirmation — 4 methods
- Culture method (incubation test) — 3 methods
- Plate method (spread plate) — 3 methods
- Potentiometric method — 3 methods
- Titrimetric method — 3 methods
- Vacuum method — 3 methods
- Colorimetric method — 2 methods
- Culture method — 2 methods
- Full, simplified, paired method, non-forced choice — 2 methods
- Visual method — 2 methods
- and 5 more
Laboratory sections (3)
- ODDZIAŁ LABORATORYJNY; Sekcja Badań Żywności — 38 methods
- ODDZIAŁ LABORATORYJNY; Sekcja Badań Wody — 31 methods
- ODDZIAŁ LABORATORYJNY; Sekcja Badań Chorób Zakaźnych i Zakażeń — 4 methods
Laboratory locations
- ODDZIAŁ LABORATORYJNY — ul. Moniuszki 25, 41-902 Bytom
- Sekcja Badań Żywności — ul. Moniuszki 25, 41-902 Bytom
- Sekcja Badań Wody — ul. Moniuszki 25, 41-902 Bytom
- Sekcja Badań Chorób Zakaźnych i Zakażeń — ul. Moniuszki 25, 41-902 Bytom
Accreditation scope — test methods (73)
| No. | Test object | Methodology / Parameters | Technique | Reference document | |
|---|---|---|---|---|---|
| ODDZIAŁ LABORATORYJNY; Sekcja Badań Żywności | |||||
| 1 | Meat and meat products | Nitrite and nitrate content Range (1 – 252) mg/kg NO2- Range (6 – 419) mg/kg NO3- |
Spectrophotometric method | PB-07 wyd. 3 z dnia 01.10.2024 | |
| 2 | Food containing meat and vegetables for infants and young children | Nitrite and nitrate content Range (1 – 7) mg/kg NO2- Range (6 – 50) mg/kg NO3- |
Spectrophotometric method | PB-07 wyd. 3 z dnia 01.10.2024 | |
| 3 | Fish and fish products | Nitrate content Range (6 – 452) mg/kg NO3- |
Spectrophotometric method | PB-07 wyd. 3 z dnia 01.10.2024 | |
| 4 | Fruit, vegetables, fruit and vegetable products | Nitrate content Range (6 – 12921) mg/kg NO3- |
Spectrophotometric method | PB-26 wydanie 2 z dnia 09.01.2019 | |
| 5 | Food for infants and young children containing fruits and vegetables | Nitrate content Range (6 – 471) mg/kg NO3- |
Spectrophotometric method | PB-26 wydanie 2 z dnia 09.01.2019 | |
| 6 | Fruit and vegetable juices | Titratable acidity Range (10 – 220) mmol H+/l |
Potentiometric titration method | PN-EN 12147:2000 | |
| 7 | Fruit and vegetable juices | pH Range 3,00 – 8,00 |
Potentiometric method | PN-EN 1132:1999 | |
| 8 | Cereal products, shelled nuts, spices, herbs, herb mixtures, spice mixtures, roasted coffee (ground and beans), cocoa, tea and herbal teas, dried fruit, oilseeds, sweepings and shake-outs | Presence of biological impurities, Presence of pests and their residues, Presence of flour mites | Visual method | PB – 31 wyd. 1 z dnia 01.10.2024 | |
| 9 | Cereal products, shelled nuts, spices, herbs, herb mixtures, spice mixtures, roasted coffee (ground and beans), cocoa, tea and herbal teas, dried fruit, oilseeds | Presence of physical and ferromagnetic impurities | Visual method | PB – 32 wyd. 1 z dnia 01.10.2024 | |
| 10 | Hermetically sealed canned meat | Tightness of canned products | Vacuum method | PN-A-82055-4:1997+Az1:2002 | |
| 11 | Hermetically sealed canned fish | Tightness of canned products | Vacuum method | PN-92/A-86732 | |
| 12 | Hermetically sealed canned fruit, vegetable and vegetable-meat products | Tightness of canned products | Vacuum method | PN-90/A-75052/02 | |
| 13 | Bread | External appearance, crust colour, crust thickness, appearance of the crust surface, crumb elasticity, crumb porosity, other crumb characteristics (colour, moisture, stickiness), taste and odour | Simple descriptive test | PN-A-74108:1996 | |
| 14 | Delicatessen products | Appearance, consistency, odour, taste | Simple descriptive test | PN-A-82107:1996 | |
| 15 | Confectionery products | Colour, consistency, odour, taste, appearance, shape, surface, cross-section Range (1 – 5) pkt |
Point method | PN-A-88032:1998+Ap1:2001 | |
| 16 | Margarines | Colour, palatability, meltability in the mouth and spreadability Range (1 – 5) pkt |
Point method | PN-A-86936:1997 | |
| 17 | Vegetable and animal oils and fats | Palatability Range (1 – 5) pkt |
Point method | PN-A-86935:1996 | |
| 18 | Food concentrates | Wygląd, barwa, konsystencja, zapach - przed przyrządzeniem | Simple descriptive test | PN-A-79011-2:1998+Az1:2000 | |
| 19 | Food concentrates | Wygląd, barwa, zapach, konsystencja, smak - po przyrządzeniu Range (1 – 5) pkt |
Point method | PN-A-79011-2:1998+Az1:2000 | |
| 20 | Potato products | Form, colour, odour | Simple descriptive test | PN-A-74702-1:1998 | |
| 21 | Canned fish | Odour, consistency, colour, palatability, texture, appearance of the surface layer, correctness of arrangement | Simple descriptive test | PN-92/A-86732 | |
| 22 | Canned meat, poultry and canned products with added vegetables and other non-meat products | Appearance, colour, consistency, taste, odour, texture | Simple descriptive test | PN-85/A-82056 | |
| 23 | Pasta | Appearance, colour and odour before cooking, Odour, taste and appearance after cooking | Simple descriptive test | PN-93-A-74130 | |
| 24 | Biscuits | Uniformity of the batch, external appearance, structure and texture, taste and odour Range (1 – 5) pkt |
Point method | PN-A-74252:1998 | |
| 25 | Milk and dairy products (milk, fermented milk products, butter, sour cream and cream) | Appearance, colour, palatability, odour, consistency | Simple descriptive test | PN-ISO 22935-2:2013-07 | |
| 26 | Canned meat | Shelf stability of canned products | Culture method (incubation test) | PN-A-82055-5:1994 | |
| 27 | Canned fish | Shelf stability of canned products | Culture method (incubation test) | PN-92/A-86732 | |
| 28 | Canned fruit, vegetable and vegetable - meat products | Shelf stability of canned products | Culture method (incubation test) | PN-90/A-75052/03 | |
| 29 | Milk and dairy products, Meat and meat products (including offal and poultry meat), Eggs and egg products, Cereals and cereal products (including cereal and flour products), Foodstuffs for particular nutritional uses | Total viable count | Plate method (pour plate) | PN EN ISO 4833-1:2013-12 + Ap1:2016-11+A1:2022-06 | |
| 30 | Milk and dairy products, Sweets, confectionery and pastry products, Cereals and cereal products (including cereal and flour products), Meat and meat products (including offal and poultry meat), Eggs and egg products, Delicatessen and culinary products | Coagulase-positive staphylococci count (Staphylococcus aureus) | Plate method (spread plate) | PN-EN ISO 6888-1:2022-03 + A1:2024-02 | |
| 31 | Cereals and cereal products (including cereal-flour products), Delicatessen and culinary products, Meat and meat products (including offal and poultry meat), Eggs and egg products, Fish, seafood and their products, Milk and milk products, Sweets and confectionery and pastry products, Dietary supplements, Fruits, vegetables, fruit and vegetable preserves, Herbs and spices, Frozen products (including dairy ice cream, water ices and sorbets) | Count of Listeria monocytogenes and Listeria spp. | Plate method (spread plate) | PN-EN ISO 11290-2:2017-07 | |
| 32 | Cereals and cereal products (including cereal-flour products), Delicatessen and culinary products, Meat and meat products (including offal and poultry meat), Eggs and egg products, Milk and milk products, Dietary supplements, Herbs and spices, Sweets and confectionery and pastry products, Foodstuffs for particular nutritional uses | Presence of Listeria monocytogenes and Listeria spp | Culture method with biochemical confirmation | PN-EN ISO 11290-1:2017-07 | |
| 33 | Milk and dairy products, Cereals and cereal products (including cereal and flour products), Foodstuffs for particular nutritional uses, Meat and meat products (including offal and poultry meat), Eggs and egg products | Enterobacteriaceae count | Plate method (pour plate) | PN-EN ISO 21528-2:2017-08 | |
| 34 | Milk and dairy products, Delicatessen and culinary products, Sweets, confectionery and pastry products, Cereals and cereal products (including cereal and flour products), Meat and meat products (including offal and poultry meat), Eggs and egg products, Fish, seafood and their products, Herbs and spices, Food supplements, Coffee, tea, cocoa, fruit and herbal teas, Fruit, vegetables, fruit and vegetable products, Foodstuffs for particular nutritional uses, Frozen products (including dairy ice cream, water ices and sorbets) | Presence of Salmonella spp | Culture method with biochemical and serological confirmation | PN-EN ISO 6579-1:2017-04 +A1:2020-09 | |
| 35 | 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 hands) | Presence of Salmonella spp | Culture method with biochemical and serological confirmation | PN-EN ISO 6579-1:2017-04 +A1:2020-09 | |
| 36 | Milk and dairy products, Sweets, confectionery and pastry products, Delicatessen and culinary products, Foodstuffs for particular nutritional uses, Cereals and cereal products (including cereal and flour products) | Coliform bacteria count | Plate method (pour plate) | PN-ISO 4832:2007 | |
| 37 | Mleko i przetwory mleczne, Słodycze i wyroby cukiernicze oraz ciastkarskie, Zboża i przetwory zbożowe (w tym przetwory zbożowo-mączne), Suplementy diety, Żywność dla określonych grup, Żywność złożona (wieloskładnikowa) lub składniki posiłków, dania gotowe, zioła i przyprawy, owoce, warzywa, przetwory owocowe i warzywne, ryby, owoce morza i ich przetwory, mięso i produkty mięsne (w tym podroby i mięso drobiowe), jaja i produkty jajeczne | Presumptive Bacillus cereus count | Plate method (spread plate) | PN-EN ISO 7932:2005+A1:2020-09 | |
| 38 | Milk and dairy products, Sweets, confectionery and pastry products, Meat and meat products (including offal and poultry meat), Eggs and egg products, Delicatessen and culinary products, Fish, seafood and their products, Vegetables, fruit, fruit and vegetable products, Foodstuffs for particular nutritional uses | Liczba β-glukoronidazo-dodatnich Escherichia coli | Plate method (pour plate) | PN-ISO 16649-2:2004 | |
| ODDZIAŁ LABORATORYJNY; Sekcja Badań Wody | |||||
| 39 | Water, Water intended for human consumption | Turbidity Range (0,20 – 20) NTU |
Nephelometric method | PN-EN ISO 7027-1:2016-09 | |
| 40 | Water, Water intended for human consumption | Permanganate index (oxidisability) Range (1,1 – 10) mg/l O2 |
Titrimetric method | PN-EN ISO 8467:2001 | |
| 41 | Water, Water intended for human consumption | Manganese concentration Range (15 – 1000) μg/l |
Spectrophotometric method | PN-92/C-04590/03 | |
| 42 | Water, Water intended for human consumption | pH Range 4,0 – 10,0 |
Potentiometric method | PN-EN ISO 10523:2012 | |
| 43 | Water, Water intended for human consumption | Electrical conductivity Range (147 – 3000) µS/cm |
Conductometric method | PN-EN 27888:1999 | |
| 44 | Water, Water intended for human consumption | Ammonium ion concentration Range (0,15 – 2,6) mg/l |
Spectrophotometric method | PN-C-04576-4:1994 | |
| 45 | Water, Water intended for human consumption | Total calcium and magnesium concentration − total hardness Range (5,0 – 800) mg/l CaCO3 |
Titrimetric method | PN-ISO 6059:1999 | |
| 46 | Water, Water intended for human consumption | Iron concentration Range (20 − 5000) μg/l |
Spectrophotometric method | PN-ISO 6332:2001+Ap1:2016-06 | |
| 47 | Water, Water intended for human consumption | Chloride concentration Range (5,0 – 400) mg/l |
Titrimetric method (Mohr) | PN-ISO 9297:1994 | |
| 48 | Water, Water intended for human consumption | Nitrate concentration Range (0,44 − 110)mg/l |
Spectrophotometric method | PN-82/C-04576/08 | |
| 49 | Water, Water intended for human consumption | Nitrite concentration Range (0,020 − 0,80) mg/l |
Spectrophotometric method | PN-EN 26777:1999 | |
| 50 | Water, Water intended for human consumption | Calcium concentration Range (2,0 – 320) mg/l |
Titrimetric method | PN-ISO 6058:1999 | |
| 51 | Water, Water intended for human consumption | Magnesium concentration (calculated) | PN-C-04554-4:1999 | ||
| 52 | Water, Water intended for human consumption | Aluminium concentration Range (60 – 600) μg/l |
Spectrophotometric method | PN-92/C-04605/02 | |
| 53 | Water, Water intended for human consumption | Colour Range (2 – 70) mg/l Pt |
Spectrophotometric method | PN-EN ISO 7887:2012 +Ap1:2015-06 Metoda C | |
| 54 | Water, Water intended for human consumption | Ammonium ion concentration Range (0,08 - 2,6) mg/l |
Spectrophotometric method | PN- ISO 7150-1:2002 | |
| 55 | Swimming pool water | Free chlorine concentration Range (0,05 – 2,00) mg/l Cl2 Range (0,0 – 4,0) mg/l Cl2 |
Colorimetric method | PB-29 wydanie 1 z dnia 11.08.2022 r. Aplikacja HACH: Metoda 8021 | |
| 56 | Swimming pool water | Total chlorine concentration Range (0,05 – 2,00) mg/l Cl2 Range (0,0 – 4,0) mg/l Cl2 |
Colorimetric method | PB-29 wydanie 1 z dnia 11.08.2022 r. Aplikacja HACH: Metoda 8167 | |
| 57 | Swimming pool water | Combined chlorine concentration (calculated) | PB-29 wydanie 1 z dnia 11.08.2022 r. Aplikacja HACH: Metoda 8021 i Metoda 8167 | ||
| 58 | Swimming pool water | Oxidation-reduction (redox) potential vs. Ag/AgCl 3,5 mol/l KCl Range (223 – 900) mV |
Potentiometric method | PB-30 wydanie 1 z dnia 15.09.2022 r. | |
| 59 | Water, Water intended for human consumption | Odour threshold number TON Range (1 – 4) |
Full, simplified, paired method, non-forced choice | PN-EN 1622:2006 | |
| 60 | Water, Water intended for human consumption | Taste threshold number TFN Range (1 – 4) |
Full, simplified, paired method, non-forced choice | PN-EN 1622:2006 | |
| 61 | Water, Water intended for human consumption | Coliform bacteria and E. coli count | Membrane filtration method | PN-EN ISO 9308-1:2014-12 +A1:2017-04 | |
| 62 | Water, Water intended for human consumption | Intestinal enterococci count | Membrane filtration method | PN-EN ISO 7899-2:2004 | |
| 63 | Water, Water intended for human consumption | Ogólna liczba mikroorganizmów w temp. 22 ºC | Plate method (pour plate) | PN-EN ISO 6222:2004 | |
| 64 | Water, Water intended for human consumption | Ogólna liczba mikroorganizmów w temp. 36 ºC | Plate method (pour plate) | PN-EN ISO 6222:2004 | |
| 65 | Water, Water intended for human consumption | Pseudomonas aeruginosa count | Membrane filtration method | PN-EN ISO 16266:2009 | |
| 66 | Water, Water intended for human consumption | Count of spores of sulphite-reducing anaerobes (clostridia) | Membrane filtration method | PN-EN 26461-2:2001 | |
| 67 | Water, Water intended for human consumption | Clostridium perfingens count (including spores) | Membrane filtration method | PN-EN ISO 14189:2016-10 | |
| 68 | Water, Water intended for human consumption | Count of bacteria of the genus Legionella Matrix A: Procedure 5 (medium A), 7 (medium C-GVPC) |
Membrane filtration method | PN-EN ISO 11731:2017-08 + Ap1:2019-12 | |
| 69 | Water, Water intended for human consumption | Count of bacteria of the genus Legionella Matrix B: Procedure 7 (medium C–GVPC) |
Membrane filtration method | PN-EN ISO 11731:2017-08 + Ap1:2019-12 | |
| ODDZIAŁ LABORATORYJNY; Sekcja Badań Chorób Zakaźnych i Zakażeń | |||||
| 70 | Biological indicators for the control of sterilization efficacy | Presence of Geobacillus stearothermophilus | Culture method | PB-09 wydanie 3 z dnia 10.02.2026 r. Na podstawie instrukcji producenta testów | |
| 71 | Biological indicators for the control of sterilization efficacy | Presence of Bacillus subtilis | Culture method | PB-09 wydanie 3 z dnia 10.02.2026 r. Na podstawie instrukcji producenta testów | |
| 72 | Faeces, Faecal swab, Rectal swab | Obecność bakterii z rodzaju Salmonella i Shigella | Culture method with biochemical and serological confirmation | PB-02 wydanie 4 z dnia 12.12.2022 r. | |
| 73 | Faeces, Faecal swab, Rectal swab | Presence of Escherichia coli rods | Culture method with biochemical and serological confirmation | PB-28 wydanie 2 z dnia 12.12.2022 r. | |
Reference standards (62)
PB – 31 wyd. 1 z dnia 01.10.2024
PB – 32 wyd. 1 z dnia 01.10.2024
PB-02 wydanie 4 z dnia 12.12.2022 r.
PB-07 wyd. 3 z dnia 01.10.2024
PB-09 wydanie 3 z dnia 10.02.2026 r. Na podstawie instrukcji producenta testów
PB-26 wydanie 2 z dnia 09.01.2019
PB-28 wydanie 2 z dnia 12.12.2022 r.
PB-29 wydanie 1 z dnia 11.08.2022 r. Aplikacja HACH: Metoda 8021
PB-29 wydanie 1 z dnia 11.08.2022 r. Aplikacja HACH: Metoda 8021 i Metoda 8167
PB-29 wydanie 1 z dnia 11.08.2022 r. Aplikacja HACH: Metoda 8167
PB-30 wydanie 1 z dnia 15.09.2022 r.
PN EN ISO 4833-1:2013-12 + Ap1:2016-11+A1:2022-06
PN- ISO 7150-1:2002
PN-82/C-04576/08
PN-85/A-82056
PN-90/A-75052/02
PN-90/A-75052/03
PN-92/A-86732
PN-92/C-04590/03
PN-92/C-04605/02
PN-93-A-74130
PN-A-74108:1996
PN-A-74252:1998
PN-A-74702-1:1998
PN-A-79011-2:1998+Az1:2000
PN-A-82055-4:1997+Az1:2002
PN-A-82055-5:1994
PN-A-82107:1996
PN-A-86935:1996
PN-A-86936:1997
PN-A-88032:1998+Ap1:2001
PN-C-04554-4:1999
PN-C-04576-4:1994
PN-EN 1132:1999
PN-EN 12147:2000
PN-EN 1622:2006
PN-EN 26461-2:2001
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 11731:2017-08 + Ap1:2019-12
PN-EN ISO 14189:2016-10
PN-EN ISO 16266:2009
PN-EN ISO 21528-2:2017-08
PN-EN ISO 6222:2004
PN-EN ISO 6579-1:2017-04 +A1:2020-09
PN-EN ISO 6888-1:2022-03 + A1:2024-02
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
PN-EN ISO 8467:2001
PN-EN ISO 9308-1:2014-12 +A1:2017-04
PN-ISO 16649-2:2004
PN-ISO 22935-2:2013-07
PN-ISO 4832:2007
PN-ISO 6058:1999
PN-ISO 6059:1999
PN-ISO 6332:2001+Ap1:2016-06
PN-ISO 9297:1994