🇵🇱 POWIATOWA STACJA SANITARNO-EPIDEMIOLOGICZNA PL
Water & wastewaterFood & beveragesMicrobiologyPetrochemistry & fuelsPharma & cosmetics
POWIATOWA STACJA SANITARNO-EPIDEMIOLOGICZNA is a laboratory accredited by PCA under number AB 540 (Skierniewice, Poland). Its accreditation scope covers 96 test methods in the following areas: Water & wastewater, Food & beverages, Microbiology, Petrochemistry & fuels. Test objects include: Water, Water intended for human consumption, Cosmetic products, Coffee, cocoa and tea; food concentrates; meat and meat products; m…, Dairy products; processed fish and fishery products; cereal product…. Most frequently used techniques: High-performance liquid chromatography with spectrophotometric dete…, Plate method (pour plate), Titrimetric method.
At a glance
- Accreditation number: PCA AB 540
- Methods in scope: 96
- Types of test objects: 23
- Techniques used: 24
- City: Skierniewice, Poland
- Accreditation number
- AB 540
- Accreditation body
- PCA
- Address
- W SKIERNIEWICACH, ul. Piłsudskiego 33, 96-100 Skierniewice
- City
- Skierniewice, Poland
What this laboratory tests (23)
- Water, Water intended for human consumption — 44 methods
- Cosmetic products — 10 methods
- Coffee, cocoa and tea; food concentrates; meat and meat products; milk and dairy products; non-alcoholic beverages (carbonated, still, juices, syrups, etc.); fruit and vegetables and fruit, vegetable and vegetable-meat preserves; fish and fish products; sweets and confectionery; herbal raw materials and preparations, spices; foodstuffs for particular nutritional uses; oils, animal and vegetable fats; cereals and cereal products; frozen food; ready meals; eggs and egg products — 6 methods
- Dairy products; processed fish and fishery products; cereal products; confectionery; fruit and vegetable preserves; beverages; salads, spreads, sauces and seasonings; desserts; foodstuffs for particular nutritional uses; dietary supplements — 6 methods
- Fats and oils — 4 methods
- Coffee, cocoa and tea; food concentrates; meat and meat products; milk and milk products; non-alcoholic beverages (carbonated, still, juices, syrups, etc.); fruit and vegetables and fruit, vegetable and vegetable-meat preserves; fish and fish products; sweets and confectionery; herbal raw materials and preparations, spices; foodstuffs for particular nutritional uses; oils, animal and vegetable fats; cereals and cereal products; frozen food; ready meals; eggs and egg products — 3 methods
- Food supplements; oilseeds; ready meals; — 3 methods
- Cereal products, including snack-type products; confectionery products; fruit and vegetable products; beverages; foodstuffs for particular nutritional uses; food supplements; desserts — 2 methods
- Faeces, rectal swab, bacterial strain — 2 methods
- Fats — 2 methods
- Foodstuffs for particular nutritional uses — 2 methods
- Biological indicators for sterilization process control (Sporal A and Sporal S) — 1 method
- Coffee; cocoa and tea; food concentrates; meat and meat products; milk and dairy products; fruit and vegetables and fruit and vegetable products and vegetable-meat products; fish and fish products; sweets and confectionery; herbal raw materials and products, spices; foodstuffs for particular nutritional uses; cereals and cereal products; frozen food; ready meals — 1 method
- Faeces — 1 method
- Food concentrates; meat and meat products; milk and dairy products; non-alcoholic beverages (carbonated, still, juices, syrups, etc.); fruit and vegetables and fruit and vegetable products and vegetable-meat products; fish and fish products; sweets and confectionery; foodstuffs for particular nutritional uses; oils, animal and vegetable fats; ready meals; eggs and egg products — 1 method
- and 8 more
Analytical techniques used (24)
- High-performance liquid chromatography with spectrophotometric detection (HPLC - UV/VIS) — 11 methods
- Plate method (pour plate) — 8 methods
- Titrimetric method — 8 methods
- Culture method with biochemical confirmation — 7 methods
- Membrane filtration method — 7 methods
- Spectrophotometric method — 7 methods
- Culture method with biochemical and serological confirmation — 6 methods
- Electrothermal atomization atomic absorption spectrometry (ETAAS) — 6 methods
- Plate method (spread plate) — 6 methods
- Flame atomic absorption spectrometry (FAAS) — 4 methods
- Gas chromatography with electron capture detection (GC - ECD) — 4 methods
- Colorimetric method — 2 methods
- Conductometric method — 1 method
- Culture method — 1 method
- Flame atomic emission spectrometry (FAES) — 1 method
- and 9 more
Accreditation scope — test methods (96)
| No. | Test object | Methodology / Parameters | Technique | Reference document | |
|---|---|---|---|---|---|
| Test methods | |||||
| 1 | Food supplements; oilseeds; ready meals; | Presence of Salmonella spp. | Culture method with biochemical and serological confirmation | PN-EN ISO 6579-1:2017-04 + A1:2020-09 | |
| 2 | Food supplements; oilseeds; ready meals; | Presence of Salmonella Enteritidis and Salmonella Typhimurium | Culture method with biochemical and serological confirmation | PN-EN ISO 6579-1:2017-04 + A1:2020-09 Schemat White’a-Kauffmanna– Le Minora | |
| 3 | Food supplements; oilseeds; ready meals; | Listeria monocytogenes count | Plate method (spread plate) | PN-EN ISO 11290-2:2017-07 | |
| 4 | Coffee, cocoa and tea; food concentrates; meat and meat products; milk and dairy products; non-alcoholic beverages (carbonated, still, juices, syrups, etc.); fruit and vegetables and fruit, vegetable and vegetable-meat preserves; fish and fish products; sweets and confectionery; herbal raw materials and preparations, spices; foodstuffs for particular nutritional uses; oils, animal and vegetable fats; cereals and cereal products; frozen food; ready meals; eggs and egg products | Presence of Salmonella spp. | Culture method with biochemical and serological confirmation | PN-EN ISO 6579-1:2017-04 + A1:2020-09 | |
| 5 | Coffee, cocoa and tea; food concentrates; meat and meat products; milk and dairy products; non-alcoholic beverages (carbonated, still, juices, syrups, etc.); fruit and vegetables and fruit, vegetable and vegetable-meat preserves; fish and fish products; sweets and confectionery; herbal raw materials and preparations, spices; foodstuffs for particular nutritional uses; oils, animal and vegetable fats; cereals and cereal products; frozen food; ready meals; eggs and egg 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 Schemat White’a-Kauffmanna– Le Minora | |
| 6 | Coffee, cocoa and tea; food concentrates; meat and meat products; milk and dairy products; non-alcoholic beverages (carbonated, still, juices, syrups, etc.); fruit and vegetables and fruit, vegetable and vegetable-meat preserves; fish and fish products; sweets and confectionery; herbal raw materials and preparations, spices; foodstuffs for particular nutritional uses; oils, animal and vegetable fats; cereals and cereal products; frozen food; ready meals; eggs and egg products | Listeria monocytogenes count | Plate method (spread plate) | PN-EN ISO 11290-2:2017-07 | |
| 7 | Coffee, cocoa and tea; food concentrates; meat and meat products; milk and dairy products; non-alcoholic beverages (carbonated, still, juices, syrups, etc.); fruit and vegetables and fruit, vegetable and vegetable-meat preserves; fish and fish products; sweets and confectionery; herbal raw materials and preparations, spices; foodstuffs for particular nutritional uses; oils, animal and vegetable fats; cereals and cereal products; frozen food; ready meals; eggs and egg products | Presence of Listeria monocytogenes | Culture method with biochemical confirmation | PN-EN ISO 11290-1:2017-07 | |
| 8 | Coffee, cocoa and tea; food concentrates; meat and meat products; milk and dairy products; non-alcoholic beverages (carbonated, still, juices, syrups, etc.); fruit and vegetables and fruit, vegetable and vegetable-meat preserves; fish and fish products; sweets and confectionery; herbal raw materials and preparations, spices; foodstuffs for particular nutritional uses; oils, animal and vegetable fats; cereals and cereal products; frozen food; ready meals; eggs and egg products | Enterobacteriaceae count | Plate method (pour plate) | PN-EN ISO 21528-2:2017-08 | |
| 9 | Coffee, cocoa and tea; food concentrates; meat and meat products; milk and dairy products; non-alcoholic beverages (carbonated, still, juices, syrups, etc.); fruit and vegetables and fruit, vegetable and vegetable-meat preserves; fish and fish products; sweets and confectionery; herbal raw materials and preparations, spices; foodstuffs for particular nutritional uses; oils, animal and vegetable fats; cereals and cereal products; frozen food; ready meals; eggs and egg products | Coagulase-positive staphylococci count (Staphylococcus aureus and other species) | Plate method (pour plate) | PN-EN ISO 6888-2:2022-03 + A1:2024-02 | |
| 10 | Food with a water activity higher than 0.95 | Mould and yeast count | Plate method (spread plate) | PN-ISO 21527-1:2009 | |
| 11 | Food with a water activity lower than or equal to 0.95 | Mould and yeast count | Plate method (spread plate) | PN-ISO 21527-2:2009 | |
| 12 | Coffee, cocoa and tea; food concentrates; meat and meat products; milk and milk products; non-alcoholic beverages (carbonated, still, juices, syrups, etc.); fruit and vegetables and fruit, vegetable and vegetable-meat preserves; fish and fish products; sweets and confectionery; herbal raw materials and preparations, spices; foodstuffs for particular nutritional uses; oils, animal and vegetable fats; cereals and cereal products; frozen food; ready meals; eggs and egg products | Presumptive Bacillus cereus count | Plate method (spread plate) | PN-EN ISO 7932:2005 + A1:2020-09 z wył. pkt. 9.5 | |
| 13 | Coffee, cocoa and tea; food concentrates; meat and meat products; milk and milk products; non-alcoholic beverages (carbonated, still, juices, syrups, etc.); fruit and vegetables and fruit, vegetable and vegetable-meat preserves; fish and fish products; sweets and confectionery; herbal raw materials and preparations, spices; foodstuffs for particular nutritional uses; oils, animal and vegetable fats; cereals and cereal products; frozen food; ready meals; eggs and egg products | Count of β –glucuronidase-positive, Escherichia coli | Plate method (pour plate) | PN-ISO 16649-2:2004 | |
| 14 | Coffee, cocoa and tea; food concentrates; meat and meat products; milk and milk products; non-alcoholic beverages (carbonated, still, juices, syrups, etc.); fruit and vegetables and fruit, vegetable and vegetable-meat preserves; fish and fish products; sweets and confectionery; herbal raw materials and preparations, spices; foodstuffs for particular nutritional uses; oils, animal and vegetable fats; cereals and cereal products; frozen food; ready meals; eggs and egg products | Coliform bacteria count | Plate method (pour plate) | PN-ISO 4832:2007 | |
| 15 | Foodstuffs for particular nutritional uses | Presence of Enterobacteriaceae | Culture method with biochemical confirmation | PN-EN ISO 21528-1:2017-08 | |
| 16 | Foodstuffs for particular nutritional uses | Presence of Cronobacter spp. (Enterobacter sakazakii) | Culture method with biochemical confirmation | PN-EN ISO 22964:2017-06 | |
| 17 | Food concentrates; meat and meat products; milk and dairy products; non-alcoholic beverages (carbonated, still, juices, syrups, etc.); fruit and vegetables and fruit and vegetable products and vegetable-meat products; fish and fish products; sweets and confectionery; foodstuffs for particular nutritional uses; oils, animal and vegetable fats; ready meals; eggs and egg products | Microorganism count | Plate method (pour plate) | PN-EN ISO 4833-1:2013-12 + A1:2022-06 | |
| 18 | Coffee; cocoa and tea; food concentrates; meat and meat products; milk and dairy products; fruit and vegetables and fruit and vegetable products and vegetable-meat products; fish and fish products; sweets and confectionery; herbal raw materials and products, spices; foodstuffs for particular nutritional uses; cereals and cereal products; frozen food; ready meals | Microorganism count | Plate method (spread plate) | PN-EN ISO 4833-2:2013+AC:2014-04 | |
| 19 | Fruit and vegetable products; vinegar; cereal products; confectionery products; spices | Total sulphur dioxide content Range (5,0 - 4000) mg/kg lub mg/l |
Titrimetric method | PN-90/A-75101/23 | |
| 20 | Fruit and vegetable preserves | Total sulphur dioxide content Range (5,0 - 3000) mg/kg lub mg/l |
Titrimetric method | PN-EN 1988-1:2001 | |
| 21 | Dairy products; processed fish and fishery products; cereal products; confectionery; fruit and vegetable preserves; beverages; salads, spreads, sauces and seasonings; desserts; foodstuffs for particular nutritional uses; dietary supplements | Content of: acesulfame-K, aspartame, saccharin liquid products acesulfame-K Range (5,0 - 2500) mg/l aspartame Range (10 - 2500) mg/l saccharin Range (3,8 - 1900) mg/l products other than liquid acesulfame-K Range (10 - 5000) mg/kg aspartame Range ( 20 - 5000) mg/kg saccharin Range (7,6 - 3800) mg/kg |
High-performance liquid chromatography with spectrophotometric detection (HPLC - UV/VIS) | PN-EN 12856:2002 | |
| 22 | Dairy products; processed fish and fishery products; cereal products; confectionery; fruit and vegetable preserves; beverages; salads, spreads, sauces and seasonings; desserts; foodstuffs for particular nutritional uses; dietary supplements | Content of sorbic acid, acid benzoic liquid products Range (15 - 2500) mg/l products other than liquid Range (30 - 5000) mg/kg |
High-performance liquid chromatography with spectrophotometric detection (HPLC - UV/VIS) | PN-EN 12856:2002 | |
| 23 | Dairy products; processed fish and fishery products; cereal products; confectionery; fruit and vegetable preserves; beverages; salads, spreads, sauces and seasonings; desserts; foodstuffs for particular nutritional uses; dietary supplements | Sum of sorbic acid and benzoic acid contents (calculated) | PN-EN 12856:2002 | ||
| 24 | Fats | Sorbic acid content Range (30 - 3000) mg/kg |
High-performance liquid chromatography with spectrophotometric detection (HPLC - UV/VIS) | PN-EN 12856:2002 | |
| 25 | Dairy products; processed fish and fishery products; cereal products; confectionery; fruit and vegetable preserves; beverages; salads, spreads, sauces and seasonings; desserts; foodstuffs for particular nutritional uses; dietary supplements | Content of: sorbic acid, benzoic acid Range (15 - 7500) mg/l lub mg/kg |
High-performance liquid chromatography with spectrophotometric detection (HPLC - UV/VIS) | PB/L-23 wydanie 2 z dnia 30.11.2020 r. | |
| 26 | Dairy products; processed fish and fishery products; cereal products; confectionery; fruit and vegetable preserves; beverages; salads, spreads, sauces and seasonings; desserts; foodstuffs for particular nutritional uses; dietary supplements | Sum of sorbic acid and benzoic acid contents (calculated) | PB/L-23 wydanie 2 z dnia 30.11.2020 r. | ||
| 27 | Dairy products; processed fish and fishery products; cereal products; confectionery; fruit and vegetable preserves; beverages; salads, spreads, sauces and seasonings; desserts; foodstuffs for particular nutritional uses; dietary supplements | Content of: acesulfame-K, aspartame, saccharin acesulfame-K Range (25 - 7500) mg/l lub mg/kg aspartame Range (25 - 7500) mg/l lub mg/kg saccharin Range (7,6 - 4000) mg/l lub mg/kg |
High-performance liquid chromatography with spectrophotometric detection (HPLC - UV/VIS) | PB/L-23 wydanie 2 z dnia 30.11.2020 r. | |
| 28 | Fats | Sorbic acid content Range (15 - 3000) mg/kg |
High-performance liquid chromatography with spectrophotometric detection (HPLC - UV/VIS) | PB/L-23 wydanie 2 z dnia 30.11.2020 r. | |
| 29 | Cereal products, including snack-type products; confectionery products; fruit and vegetable products; beverages; foodstuffs for particular nutritional uses; food supplements; desserts | Synthetic dye content: allura red, brilliant blue Liquid products Range (1,0 – 300) mg/l Solid products Range (4,0 – 400) mg/kg tartrazine, quinoline yellow, sunset yellow, amaranth, ponceau 4R, azorubine, erythrosine, indigotine, brilliant black, patent blue, green S Liquid products Range (2,0 – 300) mg/l Solid products Range (4,0 – 400) mg/kg |
High-performance liquid chromatography with spectrophotometric detection (HPLC- UV/VIS) | PB/L-38 wydanie 4 z dnia 30.04.2024 r. | |
| 30 | Cereal products, including snack-type products; confectionery products; fruit and vegetable products; beverages; foodstuffs for particular nutritional uses; food supplements; desserts | Sum of colourant content (calculated) | PB/L-38 wydanie 4 z dnia 30.04.2024 r. | ||
| 31 | Milk products; meat and meat products; processed fish and fishery products; cereals and cereal products; confectionery products; fruit and vegetables; beverages; salads, spreads, sauces and seasonings; fats and oils; desserts; foodstuffs for particular nutritional uses; food supplements | Presence of physical and biological impurities, including pests and their residues in the tested sample mass | Visual method | PB/L-33 wydanie 4 z dnia 30.11.2020 r. | |
| 32 | Fats and oils | Peroxide value Range (0,10 - 30) milliequivalents of active oxygen per 1kg of fat |
Titrimetric method | PN-EN ISO 3960:2017-03 | |
| 33 | Fats and oils | Acid value expressed as KOH Range (0,060 – 6,6) mg/g |
Titrimetric method | PN-EN ISO 660:2021-03 | |
| 34 | Wine | Total sulphur dioxide content Range (8,0 - 800) mg/l |
Titrimetric method | PN-90/A-79120/10 | |
| 35 | Milk products; meat and meat products; processed fish and fishery products; cereals and cereal products; confectionery products; fruit and vegetables; beverages; ready meals, salads, spreads, sauces and seasonings; fats and oils; desserts; foodstuffs for particular nutritional uses; food supplements; eggs and egg products | Appearance, colour, consistency, taste, odour | Simple descriptive test method | PB/L-49 Wydanie 3 z dnia 22.05.2023 r. | |
| 36 | Fats and oils | Content of antioxidants: octyl gallate (OG), propyl gallate (PG), dodecyl gallate (DG), butylated hydroxytoluene (BHT), tert-butylhydroquinone (TBHQ), butylated hydroxyanisole (BHA) Range (9,1 - 250) mg/kg |
High-performance liquid chromatography with spectrophotometric detection (HPLC - UV/VIS) | PB/L-56 wydanie 3 z dnia 30.11.2020 r. | |
| 37 | Fats and oils | Sum of antioxidant content (calculated) | PB/L-56 wydanie 3 z dnia 30.11.2020 r. | ||
| 38 | Cosmetic products | 4-hydroxybenzoic acid content Range (0,050 - 0,80) % (m/m) |
High-performance liquid chromatography with spectrophotometric detection (HPLC - UV/VIS) | Rozporządzenie Ministra Zdrowia z dnia 19 marca 2020 (Dz.U.2020 poz.931) - Załącznik pkt XXXVI – B | |
| 39 | Cosmetic products | Salicylic acid content Range (0,20 - 3,20) % (m/m) |
High-performance liquid chromatography with spectrophotometric detection (HPLC - UV/VIS) | Rozporządzenie Ministra Zdrowia z dnia 19 marca 2020 (Dz.U.2020 poz.931) - Załącznik pkt XXXVI – B | |
| 40 | Cosmetic products | Benzoic acid content Range (0,20 - 3,20) % (m/m) |
High-performance liquid chromatography with spectrophotometric detection (HPLC - UV/VIS) | Rozporządzenie Ministra Zdrowia z dnia 19 marca 2020 (Dz.U.2020 poz.931) - Załącznik pkt XXXVI – B | |
| 41 | Cosmetic products | Sorbic acid content Range (0,050 - 0,80) % (m/m) |
High-performance liquid chromatography with spectrophotometric detection (HPLC - UV/VIS) | Rozporządzenie Ministra Zdrowia z dnia 19 marca 2020 (Dz.U.2020 poz.931) - Załącznik pkt XXXVI – B | |
| 42 | Cosmetic products | Presence of Pseudomonas aeruginosa | Culture method with biochemical confirmation | PN-EN ISO 22717:2016-01 + A1:2023-03 | |
| 43 | Cosmetic products | Presence of Staphylococcus aureus | Culture method with biochemical confirmation | PN-EN ISO 22718:2016-01 + A1:2023-01 | |
| 44 | Cosmetic products | Presence of Escherichia coli | Culture method with biochemical confirmation | PN-EN ISO 21150:2016-01 + A1:2023-03 | |
| 45 | Cosmetic products | Presence of Candida albicans Culture method | PN-EN ISO 18416:2016-01 + A1:2023-03 | ||
| 46 | Cosmetic products | Aerobic mesophilic bacteria count | Plate method (pour plate) | PN-EN ISO 21149:2017-07 + A1:2023-01 | |
| 47 | Cosmetic products | Yeast and mould count | Plate method (pour plate) | PN-EN ISO 16212:2017-08 + A1:2023-01 | |
| 48 | Water, Water intended for human consumption | Total count of microorganisms on agar at 22 °C after 72 h, Total count of microorganisms on agar at 36 °C after 48 h | Plate method (pour plate) | PN-EN ISO 6222:2004 | |
| 49 | Water, Water intended for human consumption | Enterococci count | Membrane filtration method | PN-EN ISO 7899-2:2004 | |
| 50 | Water, Water intended for human consumption | Pseudomonas aeruginosa count | Membrane filtration method | PN-EN ISO 16266:2009 | |
| 51 | Water, Water intended for human consumption | Count of bacteria of the genus Legionella, Matrix A, Procedure 5 (Medium A-BCYE), Procedure 7 (Medium C-GVPC) | Membrane filtration method | PN-EN ISO 11731-2017-8 +Ap1:2019-12 | |
| 52 | Water, Water intended for human consumption | Count of clostridia and spores of sulphite-reducing anaerobes | Membrane filtration method | PN-EN 26461-2:2001 | |
| 53 | Water, Water intended for human consumption | Count of E.coli and coliform bacteria | Membrane filtration method | PN-EN ISO 9308-1:2014-12 +A1:2017-04 | |
| 54 | Water, Water intended for human consumption | Coagulase-positive staphylococci count | Membrane filtration method | Metodyka PZH ZHK-2007 | |
| 55 | Water, Water intended for human consumption | Clostridium perfringens count (including spores) | Membrane filtration method | PN-EN ISO 14189:2016-10 | |
| 56 | Water, Water intended for human consumption | Iron concentration Range (50 - 10000) μg/l |
Flame atomic absorption spectrometry (FAAS) | PB/L-04 wydanie 2 z dnia 30.11.2020 r. | |
| 57 | Water, Water intended for human consumption | Manganese concentration Range (20 - 5000) μg/l |
Flame atomic absorption spectrometry (FAAS) | PB/L-04 wydanie 2 z dnia 30.11.2020 r. | |
| 58 | Water, Water intended for human consumption | Nitrite concentration Range (0,020 - 2,0) mg/l |
Spectrophotometric method | PN-EN 26777:1999 | |
| 59 | Water, Water intended for human consumption | Nitrate concentration Range (0,20 - 150) mg/l |
Spectrophotometric method | PN-82/C-04576-08 | |
| 60 | Water, Water intended for human consumption | pH Range (4,0 - 10,0) |
Potentiometric method | PN-EN ISO 10523:2012 | |
| 61 | Water, Water intended for human consumption | Ammonium ion concentration Range (0,050 - 5,0) mg/l |
Spectrophotometric method | PN-C-04576-4:1994 | |
| 62 | Water, Water intended for human consumption | Turbidity Range (0,10 - 100) NTU |
Nephelometric method | PN-EN ISO 7027-1:2016-09 | |
| 63 | Water, Water intended for human consumption | Electrical conductivity at 25 0C Range (5 - 2500) μS/cm |
Conductometric method | PN-EN 27888:1999 | |
| 64 | Water, Water intended for human consumption | Fluoride concentration Range (0,10 - 3,0) mg/l |
Potentiometric method using an ion-selective electrode | PN-78/C-04588.03 | |
| 65 | Water, Water intended for human consumption | Colour Range (2,0 - 70) mg/l Pt |
Spectrophotometric method | PN-EN ISO 7887:2012 Metoda C +Ap1:2015-06 | |
| 66 | Water, Water intended for human consumption | Permanganate index Range (1,0 - 10) mg/l O2 |
Titrimetric method | PN-EN ISO 8467:2001 | |
| 67 | Water, Water intended for human consumption | Total hardness Range (6 - 700) mg/l CaCO3 |
Titrimetric method | PN-ISO 6059:1999 | |
| 68 | Water, Water intended for human consumption | Sulfate concentration Range (2,5 - 50) mg/l |
Spectrophotometric method | PN-79/C-04566.10 | |
| 69 | Water, Water intended for human consumption | Boron concentration Range (0,10 - 2,0) mg/l |
Spectrophotometric method | PB/L-46 wydanie 2 z dnia 30.11.2020 r. | |
| 70 | Water, Water intended for human consumption | Chloride concentration Range (5 - 300) mg/l |
Titrimetric method | PN-ISO 9297:1994 | |
| 71 | Water, Water intended for human consumption | Lead concentration Range (2,00 - 20,0) μg/l |
Electrothermal atomization atomic absorption spectrometry (ETAAS) | PN-EN ISO 15586:2005 | |
| 72 | Water, Water intended for human consumption | Cadmium concentration Range (1,2 - 10) μg/l |
Electrothermal atomization atomic absorption spectrometry (ETAAS) | PN-EN ISO 15586:2005 | |
| 73 | Water, Water intended for human consumption | Chromium concentration Range (10 - 60) μg/l |
Electrothermal atomization atomic absorption spectrometry (ETAAS) | PN-EN ISO 15586:2005 | |
| 74 | Water, Water intended for human consumption | Nickel concentration Range (4,0 - 50) μg/l |
Electrothermal atomization atomic absorption spectrometry (ETAAS) | PN-EN ISO 15586:2005 | |
| 75 | Water, Water intended for human consumption | Arsenic concentration Range (2,00 - 20,0) μg/l |
Electrothermal atomization atomic absorption spectrometry (ETAAS) | PN-EN ISO 15586:2005 | |
| 76 | Water, Water intended for human consumption | Selenium concentration Range (2,00 - 20,0) μg/l |
Electrothermal atomization atomic absorption spectrometry (ETAAS) | PN-EN ISO 15586:2005 | |
| 77 | Water, Water intended for human consumption | Antimony concentration Range (1,00 - 12,0) μg/l |
Hydride generation atomic absorption spectrometry (HGAAS) | PB/L-57 wydanie 3 z 30.11.2020 r. | |
| 78 | Water, Water intended for human consumption | Sodium concentration Range (10,0 - 250) mg/l |
Flame atomic emission spectrometry (FAES) | PN-ISO 9964-3:1994 | |
| 79 | Water, Water intended for human consumption | Copper concentration Range (0,200 - 3,00) mg/l |
Flame atomic absorption spectrometry (FAAS) | PN-ISO 8288:2002 metoda A | |
| 80 | Water, Water intended for human consumption | Magnesium concentration Range (0,50 - 250) mg/l |
Flame atomic absorption spectrometry (FAAS) | PN-EN ISO 7980:2002 | |
| 81 | Water, Water intended for human consumption | Aluminium (Al) concentration Range (20,0 - 1000) μg/l |
Spectrophotometric method | PN-92/C-04605/02 | |
| 82 | Water, Water intended for human consumption | Anion concentrations nitrates (0,20 - 50,0) mg/l nitrites (0,050 - 0,50) mg/l chlorides (5,0 - 20) mg/l fluorides (0,20 - 2,0) mg/l sulfates (5,0 - 250) mg/l |
Ion chromatography (IC) with conductometric detection | PN-EN ISO 10304-1:2009 | |
| 83 | Water, Water intended for human consumption | Presence of foreign odour and taste | Paired comparison method, simplified non-forced choice - qualitative; Simple descriptive test method | PB/L-17 Wydanie 4 z dnia 22.05.2023 r. | |
| 84 | Water, Water intended for human consumption | Trichloromethane (chloroform) concentration Range (3,00 - 120) μg/l |
Gas chromatography with electron capture detection (GC - ECD) | PN-EN ISO 10301:2002; rozdział 2 | |
| 85 | Water, Water intended for human consumption | Bromodichloromethane concentration Range (3,00 - 120) μg/l |
Gas chromatography with electron capture detection (GC - ECD) | PN-EN ISO 10301:2002; rozdział 2 | |
| 86 | Water, Water intended for human consumption | Dibromochloromethane concentration Range (3,00 - 120) μg/l |
Gas chromatography with electron capture detection (GC - ECD) | PN-EN ISO 10301:2002; rozdział 2 | |
| 87 | Water, Water intended for human consumption | Tribromomethane (bromoform) concentration Range (3,00 - 120) μg/l |
Gas chromatography with electron capture detection (GC - ECD) | PN-EN ISO 10301:2002; rozdział 2 | |
| 88 | Water, Water intended for human consumption | ∑THM (∑trichloromethane (chloroform), bromodichloromethane, dibromochloromethane, tribromomethane (bromoform) (calculated) | PN-EN ISO 10301:2002; rozdział 2 | ||
| 89 | Water, Water intended for human consumption | Free chlorine concentration Range (0,05 - 2,00) mg/l |
Colorimetric method | MB/L-01 wydanie 1 z 24.06.2024 r. Metoda HACH nr 8021 | |
| 90 | Water, Water intended for human consumption | Total chlorine concentration Range (0,05 - 2,00) mg/l |
Colorimetric method | MB/L-01 wydanie 1 z 24.06.2024 r. Metoda HACH nr 8167 | |
| 91 | Water, Water intended for human consumption | Combined chlorine concentration (calculated) | MB/L-01 wydanie 1 z 24.06.2024 r. Metoda HACH nr 8167 | ||
| 92 | Water intended for human consumption | Sampling for microbiological testing | PN-EN ISO 19458:2007 | ||
| 93 | Faeces, rectal swab, bacterial strain | Presence and identification of rods of the genera Salmonella and Shigella | Culture method with biochemical and serological confirmation | PB/L-01 wydanie 5 z dnia 06.11.2020 r. według publikacji metodycznych | |
| 94 | Faeces, rectal swab, bacterial strain | Presence and identification of Yersinia | Culture method with biochemical confirmation | PB/L-18 wydanie 3 z dnia 30.11.2020 r. według publikacji metodycznych | |
| 95 | Faeces | Presence of enteropathogenic and enterohaemorrhagic serotypes, Escherichia coli | Culture method with biochemical and serological confirmation | PB/L-09 wydanie 5 z dnia 30.11.2020 r. według publikacji metodycznych | |
| 96 | Biological indicators for sterilization process control (Sporal A and Sporal S) | Presence of indicator microorganisms Bacillus subtilis, Geobacillus stearothermophilus | Culture method | PB/L-08 wydanie 3 z dnia 06.11.2020 r. według instrukcji producenta | |
Reference standards (71)
MB/L-01 wydanie 1 z 24.06.2024 r. Metoda HACH nr 8021
MB/L-01 wydanie 1 z 24.06.2024 r. Metoda HACH nr 8167
Metodyka PZH ZHK-2007
PB/L-01 wydanie 5 z dnia 06.11.2020 r. według publikacji metodycznych
PB/L-04 wydanie 2 z dnia 30.11.2020 r.
PB/L-08 wydanie 3 z dnia 06.11.2020 r. według instrukcji producenta
PB/L-09 wydanie 5 z dnia 30.11.2020 r. według publikacji metodycznych
PB/L-17 Wydanie 4 z dnia 22.05.2023 r.
PB/L-18 wydanie 3 z dnia 30.11.2020 r. według publikacji metodycznych
PB/L-23 wydanie 2 z dnia 30.11.2020 r.
PB/L-33 wydanie 4 z dnia 30.11.2020 r.
PB/L-38 wydanie 4 z dnia 30.04.2024 r.
PB/L-46 wydanie 2 z dnia 30.11.2020 r.
PB/L-49 Wydanie 3 z dnia 22.05.2023 r.
PB/L-56 wydanie 3 z dnia 30.11.2020 r.
PB/L-57 wydanie 3 z 30.11.2020 r.
PN-78/C-04588.03
PN-79/C-04566.10
PN-82/C-04576-08
PN-90/A-75101/23
PN-90/A-79120/10
PN-92/C-04605/02
PN-C-04576-4:1994
PN-EN 12856:2002
PN-EN 1988-1:2001
PN-EN 26461-2:2001
PN-EN 26777:1999
PN-EN 27888:1999
PN-EN ISO 10301:2002; rozdział 2
PN-EN ISO 10304-1:2009
PN-EN ISO 10523:2012
PN-EN ISO 11290-1:2017-07
PN-EN ISO 11290-2:2017-07
PN-EN ISO 11731-2017-8 +Ap1:2019-12
PN-EN ISO 14189:2016-10
PN-EN ISO 15586:2005
PN-EN ISO 16212:2017-08 + A1:2023-01
PN-EN ISO 16266:2009
PN-EN ISO 18416:2016-01 + A1:2023-03
PN-EN ISO 19458:2007
PN-EN ISO 21149:2017-07 + A1:2023-01
PN-EN ISO 21150:2016-01 + A1:2023-03
PN-EN ISO 21528-1:2017-08
PN-EN ISO 21528-2:2017-08
PN-EN ISO 22717:2016-01 + A1:2023-03
PN-EN ISO 22718:2016-01 + A1:2023-01
PN-EN ISO 22964:2017-06
PN-EN ISO 3960:2017-03
PN-EN ISO 4833-1:2013-12 + A1:2022-06
PN-EN ISO 4833-2:2013+AC:2014-04
PN-EN ISO 6222:2004
PN-EN ISO 6579-1:2017-04 + A1:2020-09
PN-EN ISO 6579-1:2017-04 + A1:2020-09 Schemat White’a-Kauffmanna– Le Minora
PN-EN ISO 660:2021-03
PN-EN ISO 6888-2:2022-03 + A1:2024-02
PN-EN ISO 7027-1:2016-09
PN-EN ISO 7887:2012 Metoda C +Ap1:2015-06
PN-EN ISO 7899-2:2004
PN-EN ISO 7932:2005 + A1:2020-09 z wył. pkt. 9.5
PN-EN ISO 7980:2002
PN-EN ISO 8467:2001
PN-EN ISO 9308-1:2014-12 +A1:2017-04
PN-ISO 16649-2:2004
PN-ISO 21527-1:2009
PN-ISO 21527-2:2009
PN-ISO 4832:2007
PN-ISO 6059:1999
PN-ISO 8288:2002 metoda A
PN-ISO 9297:1994
PN-ISO 9964-3:1994
Rozporządzenie Ministra Zdrowia z dnia 19 marca 2020 (Dz.U.2020 poz.931) - Załącznik pkt XXXVI – B