🇵🇱 POWIATOWA STACJA SANITARNO-EPIDEMIOLOGICZNA PL
Water & wastewaterMicrobiologyEnvironmentPharma & cosmeticsFood & beverages
POWIATOWA STACJA SANITARNO-EPIDEMIOLOGICZNA is a laboratory accredited by PCA under number AB 561 (Grudziądz, Poland). Its accreditation scope covers 48 test methods in the following areas: Water & wastewater, Microbiology, Environment, Pharma & cosmetics. Test objects include: Water, Water intended for human consumption, Meat, offal and meat products, Poultry, offal and poultry products,…, Workplace environment - air, Water intended for human consumption. Most frequently used techniques: Membrane filtration method, Plate method pour plate, Spectrophotometric method.
At a glance
- Accreditation number: PCA AB 561
- Methods in scope: 48
- Types of test objects: 11
- Techniques used: 18
- City: Grudziądz, Poland
- Accreditation number
- AB 561
- Accreditation body
- PCA
- Address
- W GRUDZIĄDZU, ul. Kosynierów Gdyńskich 31, 86-300 Grudziądz
- City
- Grudziądz, Poland
What this laboratory tests (11)
- Water, Water intended for human consumption — 15 methods
- Meat, offal and meat products, Poultry, offal and poultry products, eggs and egg products, Fish, seafood and their products, Milk and milk products, Cereal-flour products, Confectionery and pastry products, Sugar, Vegetables and vegetable preserves, Fruit and fruit preserves, Mushrooms, Non-alcoholic beverages, Vegetable fats, Food concentrates, Mayonnaises, mustards, sauces, Herbs, spices, Coffee, tea, cocoa, fruit and herbal teas, Delicatessen and culinary products, Foodstuffs for particular nutritional uses, Food supplements, Food additives — 11 methods
- Workplace environment - air — 5 methods
- Water intended for human consumption — 4 methods
- Biological material- human faeces, Bacterial strain — 3 methods
- Workplace environment - hand-arm vibration — 2 methods
- Workplace environment - noise — 2 methods
- Workplace environment - whole-body vibration — 2 methods
- Workplace environment indoor electric lighting — 2 methods
- Biological indicator for monitoring the effectiveness of the sterilisation process — 1 method
- Water, Water intended for human consumption, Swimming pool water — 1 method
Analytical techniques used (18)
- Membrane filtration method — 5 methods
- Plate method pour plate — 5 methods
- Spectrophotometric method — 5 methods
- Culture method — 3 methods
- Culture method with biochemical and serological confirmation — 3 methods
- Direct measurement method — 2 methods
- Direct measurement method; Sampling method — 2 methods
- Gravimetric method — 2 methods
- Plate method (pour plate) — 2 methods
- Plate method spread plate — 2 methods
- Simplified method, paired, non-forced choice — 2 methods
- Conductometric method — 1 method
- Culture method with biochemical confirmation — 1 method
- Electrochemical method — 1 method
- Latex method — 1 method
- and 3 more
Accreditation scope — test methods (48)
| No. | Test object | Methodology / Parameters | Technique | Reference document | |
|---|---|---|---|---|---|
| Test methods | |||||
| 1 | Meat, offal and meat products, Poultry, offal and poultry products, eggs and egg products, Fish, seafood and their products, Milk and milk products, Cereal-flour products, Confectionery and pastry products, Sugar, Vegetables and vegetable preserves, Fruit and fruit preserves, Mushrooms, Non-alcoholic beverages, Vegetable fats, Food concentrates, Mayonnaises, mustards, sauces, Herbs, spices, Coffee, tea, cocoa, fruit and herbal teas, Delicatessen and culinary products, Foodstuffs for particular nutritional uses, Food supplements, Food additives | Enterobacteriaceae count | Plate method pour plate | PN-EN ISO 21528-2:2017-08 | |
| 2 | Meat, offal and meat products, Poultry, offal and poultry products, eggs and egg products, Fish, seafood and their products, Milk and milk products, Cereal-flour products, Confectionery and pastry products, Sugar, Vegetables and vegetable preserves, Fruit and fruit preserves, Mushrooms, Non-alcoholic beverages, Vegetable fats, Food concentrates, Mayonnaises, mustards, sauces, Herbs, spices, Coffee, tea, cocoa, fruit and herbal teas, Delicatessen and culinary products, Foodstuffs for particular nutritional uses, Food supplements, Food additives | Listeria monocytogenes count | Plate method spread plate | PN-EN ISO 11290-2:2017-07 | |
| 3 | Meat, offal and meat products, Poultry, offal and poultry products, eggs and egg products, Fish, seafood and their products, Milk and milk products, Cereal-flour products, Confectionery and pastry products, Sugar, Vegetables and vegetable preserves, Fruit and fruit preserves, Mushrooms, Non-alcoholic beverages, Vegetable fats, Food concentrates, Mayonnaises, mustards, sauces, Herbs, spices, Coffee, tea, cocoa, fruit and herbal teas, Delicatessen and culinary products, Foodstuffs for particular nutritional uses, Food supplements, Food additives | Presence of Listeria monocytogenes | Culture method with biochemical confirmation | PN-EN ISO 11290-1:2017-07 | |
| 4 | Meat, offal and meat products, Poultry, offal and poultry products, eggs and egg products, Fish, seafood and their products, Milk and milk products, Cereal-flour products, Confectionery and pastry products, Sugar, Vegetables and vegetable preserves, Fruit and fruit preserves, Mushrooms, Non-alcoholic beverages, Vegetable fats, Food concentrates, Mayonnaises, mustards, sauces, Herbs, spices, Coffee, tea, cocoa, fruit and herbal teas, Delicatessen and culinary products, Foodstuffs for particular nutritional uses, Food supplements, Food additives | Presence of coagulase-positive staphylococci | Culture method | PN-EN ISO 6888-3:2004 + AC:2005 | |
| 5 | Meat, offal and meat products, Poultry, offal and poultry products, eggs and egg products, Fish, seafood and their products, Milk and milk products, Cereal-flour products, Confectionery and pastry products, Sugar, Vegetables and vegetable preserves, Fruit and fruit preserves, Mushrooms, Non-alcoholic beverages, Vegetable fats, Food concentrates, Mayonnaises, mustards, sauces, Herbs, spices, Coffee, tea, cocoa, fruit and herbal teas, Delicatessen and culinary products, Foodstuffs for particular nutritional uses, Food supplements, Food additives | Presence of Salmonella spp | Culture method with biochemical and serological confirmation | PN-EN ISO 6579-1:2017-04 +A1:2020-09 | |
| 6 | Meat, offal and meat products, Poultry, offal and poultry products, eggs and egg products, Fish, seafood and their products, Milk and milk products, Cereal-flour products, Confectionery and pastry products, Sugar, Vegetables and vegetable preserves, Fruit and fruit preserves, Mushrooms, Non-alcoholic beverages, Vegetable fats, Food concentrates, Mayonnaises, mustards, sauces, Herbs, spices, Coffee, tea, cocoa, fruit and herbal teas, Delicatessen and culinary products, Foodstuffs for particular nutritional uses, Food supplements, Food additives | Presence of coliform bacteria | Culture method | PN-ISO 4831:2007 | |
| 7 | Meat, offal and meat products, Poultry, offal and poultry products, eggs and egg products, Fish, seafood and their products, Milk and milk products, Cereal-flour products, Confectionery and pastry products, Sugar, Vegetables and vegetable preserves, Fruit and fruit preserves, Mushrooms, Non-alcoholic beverages, Vegetable fats, Food concentrates, Mayonnaises, mustards, sauces, Herbs, spices, Coffee, tea, cocoa, fruit and herbal teas, Delicatessen and culinary products, Foodstuffs for particular nutritional uses, Food supplements, Food additives | Coliform bacteria count | Plate method pour plate | PN-ISO 4832:2007 | |
| 8 | Meat, offal and meat products, Poultry, offal and poultry products, eggs and egg products, Fish, seafood and their products, Milk and milk products, Cereal-flour products, Confectionery and pastry products, Sugar, Vegetables and vegetable preserves, Fruit and fruit preserves, Mushrooms, Non-alcoholic beverages, Vegetable fats, Food concentrates, Mayonnaises, mustards, sauces, Herbs, spices, Coffee, tea, cocoa, fruit and herbal teas, Delicatessen and culinary products, Foodstuffs for particular nutritional uses, Food supplements, Food additives | Total viable count at 30°C | Plate method pour plate | PN-EN ISO 4833-1:2013-12 +A1:2022-06 | |
| 9 | Meat, offal and meat products, Poultry, offal and poultry products, eggs and egg products, Fish, seafood and their products, Milk and milk products, Cereal-flour products, Confectionery and pastry products, Sugar, Vegetables and vegetable preserves, Fruit and fruit preserves, Mushrooms, Non-alcoholic beverages, Vegetable fats, Food concentrates, Mayonnaises, mustards, sauces, Herbs, spices, Coffee, tea, cocoa, fruit and herbal teas, Delicatessen and culinary products, Foodstuffs for particular nutritional uses, Food supplements, Food additives | Coagulase-positive staphylococci count | Plate method pour plate | PN-EN ISO 6888-2:2022-03+A1:2024-02 | |
| 10 | Meat, offal and meat products, Poultry, offal and poultry products, eggs and egg products, Fish, seafood and their products, Milk and milk products, Cereal-flour products, Confectionery and pastry products, Sugar, Vegetables and vegetable preserves, Fruit and fruit preserves, Mushrooms, Non-alcoholic beverages, Vegetable fats, Food concentrates, Mayonnaises, mustards, sauces, Herbs, spices, Coffee, tea, cocoa, fruit and herbal teas, Delicatessen and culinary products, Foodstuffs for particular nutritional uses, Food supplements, Food additives | Count of β-glucuronidase-positive E. coli | Plate method pour plate | PN-ISO 16649-2:2004 | |
| 11 | Meat, offal and meat products, Poultry, offal and poultry products, eggs and egg products, Fish, seafood and their products, Milk and milk products, Cereal-flour products, Confectionery and pastry products, Sugar, Vegetables and vegetable preserves, Fruit and fruit preserves, Mushrooms, Non-alcoholic beverages, Vegetable fats, Food concentrates, Mayonnaises, mustards, sauces, Herbs, spices, Coffee, tea, cocoa, fruit and herbal teas, Delicatessen and culinary products, Foodstuffs for particular nutritional uses, Food supplements, Food additives | Presumptive Bacillus cereus count | Plate method spread plate | PN-EN ISO 7932:2005 | |
| 12 | Water intended for human consumption | Sampling for microbiological testing | PN-EN ISO 19458:2007 | ||
| 13 | Water intended for human consumption | Sampling for chemical and physical testing | PN-ISO 5667-5:2017-10 | ||
| 14 | Water, Water intended for human consumption | Total viable count at 36 °C | Plate method (pour plate) | PN-EN ISO 6222:2004 | |
| 15 | Water, Water intended for human consumption | Total viable count at 22 °C | Plate method (pour plate) | PN-EN ISO 6222:2004 | |
| 16 | Water, Water intended for human consumption | Coliform bacteria count | Membrane filtration method | PN-EN ISO 9308-1:2014-12 +A1:2017-04 | |
| 17 | Water, Water intended for human consumption | Escherichia coli count | Membrane filtration method | PN-EN ISO 9308-1:2014-12 +A1:2017-04 | |
| 18 | Water, Water intended for human consumption | Intestinal enterococci count | Membrane filtration method | PN-EN ISO 7899-2:2004 | |
| 19 | Water, Water intended for human consumption | Pseudomonas aeruginosa count | Membrane filtration method | PN-EN ISO 16266:2009 | |
| 20 | Water, Water intended for human consumption, Swimming pool water | Legionella sp. count, Matrix A, Procedure 5 (BCYE medium), Procedure 7 (GVPC medium) | Membrane filtration method | PN-EN ISO 11731:2017-08+Ap1:2019-12 | |
| 21 | Biological material- human faeces, Bacterial strain | Presence and identification of rods of the genus Salmonella | Culture method with biochemical and serological confirmation | PB-01/LEP wydanie 4 z dnia 02.08.2021 r. | |
| 22 | Biological material- human faeces, Bacterial strain | Presence and identification of rods of the genus Shigella | Culture method with biochemical and serological confirmation | PB-01/LEP wydanie 4 z dnia 02.08.2021 r. | |
| 23 | Biological material- human faeces, Bacterial strain | Presence of Salmonella | Latex method | PB-02/L.EP wydanie 3 z dnia 02.08.2021 r. | |
| 24 | Biological indicator for monitoring the effectiveness of the sterilisation process | Presence of indicator microorganisms Geobacillus stearothermophillus | Culture method | PB-03/LEP wydanie 2 z dnia 02.08.2021 r. | |
| 25 | Water, Water intended for human consumption | Nitrite nitrogen concentration Range (0,005 – 0,250) mg/l Nitrite concentration Range (0,016 – 0,800) mg/l |
Spectrophotometric method | PN-EN 26777:1999 | |
| 26 | Water, Water intended for human consumption | Nitrate nitrogen concentration Range (0,04 – 50) mg/l Nitrate concentration Range (0,18 – 221) mg/l |
Spectrophotometric method | PN-82/C-04576-08 | |
| 27 | Water, Water intended for human consumption | Manganese concentration Range (30 – 3000) μg/l |
Spectrophotometric method | PN-92/C-04590/02 | |
| 28 | Water, Water intended for human consumption | Total iron concentration Range (30 – 4000) μg/l |
Spectrophotometric method | PN-ISO 6332:2001+Ap1:2016-06 | |
| 29 | Water, Water intended for human consumption | Ammonium nitrogen concentration Range (0,05 – 2,00) mg/l |
Spectrophotometric method | PN-ISO 7150-1:2002 | |
| 30 | Water, Water intended for human consumption | pH Range 4,0 – 10,0 potentiometric method |
PN-EN ISO 10523:2012 | ||
| 31 | Water, Water intended for human consumption | Colour Range (5 – 50) mg/l Pt |
Visual method | PN-EN ISO 7887:2012+Ap1:2015-06 pkt 7 | |
| 32 | Water, Water intended for human consumption | Electrical conductivity Range (100 – 2500) μS/cm |
Conductometric method | PN-EN 27888:1999 | |
| 33 | Water, Water intended for human consumption | Turbidity Range (0,10 – 40) NTU |
Nephelometric method | PN-EN ISO 7027-1:2016-09 | |
| 34 | Water intended for human consumption | Odour threshold number TON Range 1 |
Simplified method, paired, non-forced choice | PN-EN 1622:2006 | |
| 35 | Water intended for human consumption | Taste threshold number TFN Range 1 |
Simplified method, paired, non-forced choice | PN-EN 1622:2006 | |
| 36 | Workplace environment - air | Sampling for the assessment of occupational exposure to: dust agents inhalable fraction respirable fraction |
Personal dosimetry method | PN-Z-04008-7:2002+Az1:2004 | |
| 37 | Workplace environment - air | Exposure index (calculated) | PN-Z-04008-7:2002+Az1:2004 | ||
| 38 | Workplace environment - air | Concentration of harmful dust agents - inhalable fraction: wood dusts flour dusts dusts not classified according to toxicity organic dusts of animal and plant origin, excluding wood and flour dusts Range (0,2 – 17,69) mg/m3 |
Gravimetric method | PN-Z-04507:2022-05 | PN-Z-04507:2022-05/Ap1:2022-08 | |
| 39 | Workplace environment - air | Concentration of harmful dust agents - respirable fraction: organic dusts of animal and plant origin, excluding wood and flour dusts Range (0,2 – 18,09) mg/m3 |
Gravimetric method | PN-Z-04508:2022-05 | PN-Z-04508:2022-05/Ap1:2022-08 | |
| 40 | Workplace environment - air | Carbon monoxide concentration Range (2,32 – 232) mg/m3 Range (2,0-200) ppm |
Electrochemical method | PB-02/LHŚ wydanie 6 z 03.01.2024 r. | |
| 41 | Workplace environment - noise | A-weighted equivalent sound level Maximum A-weighted sound level Range (50 – 135) dB C-weighted peak sound pressure level Range (60 – 135) dB |
Direct measurement method | PN-N-01307:1994 | PN-EN ISO 9612:2011 z wyłączeniem metody obejmującej strategię 3 – p. 11 | |
| 42 | Workplace environment - noise | Noise exposure level referred to: an 8-hour daily working time the average weekly working time (calculated) |
PN-N-01307:1994 | PN-EN ISO 9612:2011 z wyłączeniem metody obejmującej strategię 3 – p. 11 | ||
| 43 | Workplace environment indoor electric lighting | Illuminance Range (5 – 5000) lx |
Direct measurement method | PN-E-04040-3:1983 | |
| 44 | Workplace environment indoor electric lighting | Illuminance uniformity (calculated) | PN-E-04040-3:1983 | ||
| 45 | Workplace environment - hand-arm vibration | Frequency-weighted r.m.s. vibration acceleration Range (0,3 – 60) m/s2 |
Direct measurement method; Sampling method | PN-EN ISO 5349-1:2004 | PN-EN ISO 5349-2:2004 | PN-EN ISO 5349-2:2004/A1:2015-11 | |
| 46 | 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) (calculated), 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 | ||
| 47 | Workplace environment - whole-body vibration | Frequency-weighted r.m.s. vibration acceleration Range (0,03 – 35,00) m/s2 |
Direct measurement method; Sampling method | PN-EN 14253+A1:2011 | |
| 48 | 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) (calculated ), 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 | ||
Reference standards (44)
PB-01/LEP wydanie 4 z dnia 02.08.2021 r.
PB-02/L.EP wydanie 3 z dnia 02.08.2021 r.
PB-02/LHŚ wydanie 6 z 03.01.2024 r.
PB-03/LEP wydanie 2 z dnia 02.08.2021 r.
PN-82/C-04576-08
PN-92/C-04590/02
PN-E-04040-3:1983
PN-EN 14253+A1:2011
PN-EN 1622:2006
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 16266:2009
PN-EN ISO 19458:2007
PN-EN ISO 21528-2:2017-08
PN-EN ISO 4833-1:2013-12 +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 6888-3:2004 + AC:2005
PN-EN ISO 7027-1:2016-09
PN-EN ISO 7887:2012+Ap1:2015-06 pkt 7
PN-EN ISO 7899-2:2004
PN-EN ISO 7932:2005
PN-EN ISO 9308-1:2014-12 +A1:2017-04
PN-EN ISO 9612:2011 z wyłączeniem metody obejmującej strategię 3 – p. 11
PN-ISO 16649-2:2004
PN-ISO 4831:2007
PN-ISO 4832:2007
PN-ISO 5667-5:2017-10
PN-ISO 6332:2001+Ap1:2016-06
PN-ISO 7150-1:2002
PN-N-01307:1994
PN-Z-04008-7:2002+Az1:2004
PN-Z-04507:2022-05
PN-Z-04507:2022-05/Ap1:2022-08
PN-Z-04508:2022-05
PN-Z-04508:2022-05/Ap1:2022-08