🇵🇱 POWIATOWA STACJA SANITARNO-EPIDEMIOLOGICZNA PL

PCA AB 583 • Toruń, Poland • 190 methods

Food & beveragesWater & wastewaterEnvironmentMicrobiologyPharma & cosmeticsMaterials & polymers

POWIATOWA STACJA SANITARNO-EPIDEMIOLOGICZNA is a laboratory accredited by PCA under number AB 583 (Toruń, Poland). Its accreditation scope covers 190 test methods in the following areas: Food & beverages, Water & wastewater, Environment, Microbiology. Test objects include: Water, Water intended for human consumption, Workplace environment - air, Fruit and vegetables, fruit and vegetable preserves, Meat and meat products. Most frequently used techniques: Gravimetric method, Titrimetric method, Spectrophotometric method.

At a glance

  • Accreditation number: PCA AB 583
  • Methods in scope: 190
  • Types of test objects: 57
  • Techniques used: 35
  • City: Toruń, Poland
Accreditation number
AB 583
Accreditation body
PCA
Address
W TORUNIU, ul. Szosa Bydgoska 1, 87-100 Toruń
City
Toruń, Poland

What this laboratory tests (57)

Analytical techniques used (35)

Accreditation scope — test methods (190)

No. Test object Methodology / Parameters Technique Reference document
Test methods
1 Cereal products, fruit and vegetables, fruit and vegetable products, confectionery and pastry products, food supplements, milk products Total dietary fibre content
Range (0,1 – 98) %
Enzymatic-gravimetric method PB-03/HŻ edycja 1 z dnia 06.01.2006
2 Cereals and cereal products Fat content
Range (0,1 – 15%)
Gravimetric method PN-A-74039:1964 | PN-A-74108:1996 pkt 3.6 | PB-04/HŻ edycja 2 z dnia 19.12.2013
3 Cereals and cereal products Nitrogen content
Range (0,1– 14,5)% Protein content (calculated)
Titrimetric method (Kjeldahl) PN-A-04018:1975
4 Cereals and cereal products Ash content
Range (0,1 – 4) %
Gravimetric method PN-ISO 2171:1994 | PB-07/HŻ edycja 1 z dnia 06.12.2007
5 Cereals and cereal products Water content
Range (2,5 – 43)% Dry matter (calculated)
Gravimetric method PN-ISO 712:2012 | PN-A-74108:1996 pkt 3.3.2 | PN-ISO 6540:1994
6 Cereals and cereal products Sugar content
Range (0,5 – 10) %
Titrimetric method PN-A-74108:1996 pkt 3.7.3
7 Cereals and cereal products Chloride content expressed as NaCl
Range (0,2 – 3,0) %
Titrimetric method PN-A-74108:1996 pkt 3.5
8 Cereals and cereal products Total acidity
Range (2,5 – 5) n0
Titrimetric method PN-A-74108: 1996 pkt 3.4
9 Cereals and cereal products Sulfur dioxide content
Range (10 – 100) mg/kg
Distillation-titrimetric method PN-EN 1988-1:2001 | PB-26/HŻ edycja 2 z dnia 29.09.2025
10 Fruit and vegetables, fruit and vegetable preserves Fat content
Range (0,5 – 5)%
Gravimetric method PB-04/HŻ edycja 2 z dnia 19.12.2013
11 Fruit and vegetables, fruit and vegetable preserves Nitrogen content
Range (0,05 – 1,5)% Protein content (calculated)
Titrimetric method (Kjeldahl) PN-EN 12135:2001 | PB-20/HŻ edycja 1 z dnia 04.05.2011
12 Fruit and vegetables, fruit and vegetable preserves Ash content
Range (0,1 – 5) %
Gravimetric method PN-A-75101-08:1990
13 Fruit and vegetables, fruit and vegetable preserves Dry matter content
Range (4,5 – 88)% Water content (calculated)
Gravimetric method PN-A-75101-03:1990
14 Fruit and vegetables, fruit and vegetable preserves Sugar content
Range (0,5-70) %
Titrimetric method PB-08/HŻ edycja 1 z dnia 28.12.2007
15 Fruit and vegetables, fruit and vegetable preserves Chloride content calculated as NaCL
Range (0,1 – 5,8) %
Titrimetric method PN-A-75101-10:1990
16 Fruit and vegetables, fruit and vegetable preserves Total acidity expressed as the acid used
Range (0,1 – 6)%
Titrimetric method PN-A-75101-04:1990
17 Fruit and vegetables, fruit and vegetable preserves Sulfur dioxide content
Range (10 – 2500) mg/kg
Distillation-titrimetric method PN-A-75101-23:1990
18 Fruit and vegetables, fruit and vegetable preserves Ethyl alcohol content
Range (0,04 – 4)%
Pycnometric method PN-A-75101-09:1990
19 Fruit and vegetables, fruit and vegetable preserves Content of mineral impurities
Range (0,01 – 0,04) %
Gravimetric method PN-A-75101-18:1990
20 Fruit and vegetables, fruit and vegetable preserves pH
Range 2,5 – 5,5
Potentiometric method PN-EN 1132:1999 | PN-A-75101-06:1990
21 Mushrooms Sulfur dioxide content
Range (10 – 60) mg/kg
Distillation-titrimetric method PB-26/HŻ edycja 2 z dnia 29.09.2025
22 Vinegar Sulfur dioxide content
Range (10 – 200) mg/kg
Distillation-titrimetric method PB-26/HŻ edycja 2 z dnia 29.09.2025
23 Confectionery and pastry products Dry matter content
Range (35 – 99)% Water content (calculated)
Gravimetric method PN-A-88027:1984 | PN-A-74252:1998
24 Confectionery and pastry products Ash content
Range (0,1 – 11)%
Gravimetric method PN-A-88022:1959
25 Confectionery and pastry products Nitrogen content
Range (0,05 – 4)% Protein content (calculated)
Titrimetric method (Kjeldahl) PB-20/HŻ edycja 1 z dnia 04.05.2011r
26 Confectionery and pastry products Fat content
Range (0,5 – 60)%
Gravimetric method PN-A-88021:1971 | PN-A-74252:1998
27 Confectionery and pastry products Sugar content
Range (10 – 72)%
Titrimetric method PN-A-74252:1998
28 Confectionery and pastry products Ethyl alcohol content
Range (0,04 – 15)%
Pycnometric method PN-A-88026:1981
29 Confectionery and pastry products pH
Range 6,5 – 7,5
Potentiometric method PN-A-88024:1979
30 Fish and fish products Fat content
Range (0,5 – 25)%
Gravimetric method PN-A-86734:1967
31 Fish and fish products Nitrogen content
Range (1 – 4,5)% Protein content (calculated)
Titrimetric method (Kjeldahl) PN-A-04018:1975 | PB-20/HŻ edycja 1 z dnia 04.05.2011
32 Delicatessen products Fat content
Range (0,6 – 40)%
Gravimetric method PN-A-82100:1985 pkt 2.3.2
33 Delicatessen products Nitrogen content
Range (0,05 – 4,8)% Protein content (calculated)
Titrimetric method (Kjeldahl) PN-A-82100:1985 pkt 2.4
34 Delicatessen products Water content
Range (35,00 – 90,40)%
Gravimetric method PN-A-82100:1985 pkt 2.2.1
35 Delicatessen products Ash content
Range (0,43 – 3,73)%
Gravimetric method PB-07/HŻ edycja 1 z dnia 06.12.2007
36 Delicatessen products Chloride content expressed as NaCl
Range (0,28 – 5,71)%
Titrimetric method PN-A-82100:1985 pkt 2.7
37 Delicatessen products Sugar content
Range (0,5 – 10)%
Titrimetric method PN-A-82100:1985 pkt 2.5
38 Delicatessen products Total dietary fibre content
Range (0,5 – 9,5) %
Enzymatic-gravimetric method PB-03/HŻ edycja 1 z dnia 06.01.2006
39 Milk and milk products Nitrate content
Range (5,0 – 540) mg/kg
Spectrophotometric method PN-EN ISO 14673-1:2004
40 Milk and milk products Fat content
Range (0,5 – 40)%
Gravimetric method PB-04/HŻ edycja 2 z dnia 19.12.2013
41 Milk and milk products Nitrogen content
Range (0,2 – 12,5)% Protein content (calculated)
Titrimetric method (Kjeldahl) PN-A-04018:1975 | PN-IS0 8968-1:2004 | PN-A-86232 p.3.9
42 Milk and milk products Ash content
Range (0,7 – 9) %
Gravimetric method PB-07/HŻ edycja 1 z dnia 06.12.2007
43 Milk and milk products Water content
Range (1,5 – 90)% Dry matter content (calculated)
Gravimetric method PB-06/HŻ edycja 1 z dnia 06.12.2007
44 Milk and milk products Sugar content
Range (0,5 – 65)%
Titrimetric method PB-08/HŻ edycja 1 z dnia 28.12.2007
45 Milk and milk products Acidity
Range (0,35 – 42) SHO
Titrimetric method PN-A-86030:1978 pkt 3.3
46 Milk and milk products pH
Range 3,5 – 4,5
Potentiometric method PN-A-86130:1975
47 Concentrates, mayonnaises, mustards, sauces Fat content
Range (0,5 – 80)%
Gravimetric method PN-A-86950:1995 pkt 5.3 | PN-A-79011-4:1998 | PB-04/HŻ edycja 2 z dnia 19.12.2013
48 Concentrates, mayonnaises, mustards, sauces Nitrogen content
Range (0,05 – 4,0)% Protein content (calculated)
Titrimetric method (Kjeldahl) PN-A-04018:1975 | PB-20/HŻ edycja 1 wydanie z dnia 04.05.2011 r.
49 Concentrates, mayonnaises, mustards, sauces Water content
Range (2,5 – 81)% Dry matter content (calculated)
Gravimetric method PN-A-86950:1995 | PN-A-79011-3:1998 | PB-06/HŻ edycja 1 z dnia 06.12.2007
50 Concentrates, mayonnaises, mustards, sauces Ash content
Range (0,1 – 3) %
Gravimetric method PN-A-86950:1995 | PB-07/HŻ edycja 1 z dnia 06.12.2007
51 Meat and meat products Nitrate content
Range (5,0 – 250) mg/kg
Spectrophotometric method PN-A-82114:1974 | PB-13/HŻ edycja 1 z dnia 24.01.2012
52 Meat and meat products Nitrite content
Range (1,0 – 100) mg/kg
Spectrophotometric method PN-A-82114:1974 | PB-13/HŻ edycja 1 z dnia 24.01.2012
53 Meat and meat products Fat content
Range (0,5 – 40) %
Gravimetric method PN-ISO 1444:2000 | PB-04/HŻ edycja 2 z dnia 19.12. 2013
54 Meat and meat products Nitrogen content
Range (1,0– 4,8) % Protein content (calculated)
Titrimetric method (Kjeldahl) PN-A-04018:1975 | PB-20/HŻ edycja 1 z dnia 04.05.2011
55 Meat and meat products Ash content
Range (0,1 – 4) %
Gravimetric method PN-ISO 936:2000
56 Meat and meat products Water content
Range (35 – 85)% Dry matter content (calculated)
Gravimetric method PN-ISO 1442:2000
57 Meat and meat products Total phosphorus content
Range (0,02 – 0,80) %
Gravimetric method PN-ISO 2294:1999
58 Meat and meat products Added phosphorus content expressed as P2O5 (calculated) PN-A-82060:1999
59 Meat and meat products Chloride content expressed as NaCl
Range (0,2 – 6,0) %
Titrimetric method PN-A-82112:1973 pkt 2.2
60 Meat and meat products Nitrate content PN-EN 12014-4:2006 | PN-EN 12014-4:2006/ Ap1:2007 | PN-EN 12014-4:2006
61 Meat and meat products
Range (20 – 300) mg/kg
PN-EN 12014-4:2006/ Ap1:2007
62 Non-alcoholic beverages Total acidity expressed as the acid used
Range (0,5 – 20) %
Titrimetric method PN-A-79033:1985 pkt 3.8.2.
63 Wine products Total acidity expressed as the acid used
Range (0,1-9,0) g/l
Titrimetric method Rozporządzenie Ministra Rolnictwa i Rozwoju Wsi z dnia 25.06.2022 (Dz.U. 2022, poz.1469)
64 Wine products Sugar content
Range (0,5-300,0) g/l
Titrimetric method Rozporządzenie Ministra Rolnictwa i Rozwoju Wsi z dnia 25.06.2022 (Dz.U. 2022, poz.1469)
65 Wine products Sulfur dioxide content
Range (10- 300) mg/l
Distillation-titrimetric method PB-26/HŻ edycja 2 z dnia 29.09.2025
66 Wine products Sulfur dioxide content
Range (10-300) mg/l
Titrimetric method PN-A-79120-10:1990
67 Wine products Ethyl alcohol content
Range (9 – 19)%
Pycnometric method PN-A-79120-04:1990
68 Wine products Ethyl alcohol content
Range (0,5-20) % obj.
Oscillometric method Rozporządzenie Ministra Rolnictwa i Rozwoju Wsi z dnia 25.06.2022 (Dz.U. 2022, poz.1469)
69 Wine products Density
Range (0,90-1,10) g/ml
Oscillometric method Rozporządzenie Ministra Rolnictwa i Rozwoju Wsi z dnia 25.06.2022 (Dz.U. 2022, poz.1469)
70 Wine products Total extract content Calculation method Rozporządzenie Ministra Rolnictwa i Rozwoju Wsi z dnia 25.06.2022 (Dz.U. 2022, poz.1469)
71 Spirit Density and strength of aqueous ethanol solutions
Range (85 – 99) %
Pycnometric method PN-A-79528-3:2007
72 Spirit Power
Range (70-99) % obj.
Oscillometric method PN-A-79528-3:2007
73 Flavoured spirit drinks Density and strength of aqueous ethanol solutions
Range (20 – 80) %
Pycnometric method PN-A-79529-4:2005
74 Plain spirit drinks, distillates Density and strength of aqueous ethanol solutions
Range (0,04 – 99) %
Pycnometric method PB-18/HŻ edycja 1 z dnia 15.10.2009
75 Spirit drinks Content of methyl alcohol, acetaldehyde, ethyl acetate, fusel oils
methyl alcohol Range (0,30–1500) g/hl w alkoholu 100% acetaldehyde (0,3–500) g/hl in 100% alcohol ethyl acetate (0,5–500) g/hl in 100% alcohol higher alcohols (fusel oils): propan-1-ol 2 methylpropan-1-ol butan-1-ol butan-2-ol (2+3)methylbutan-1-ol (0,20–500) g/hl in 100% alcohol
Gas chromatography with flame ionization detection (GC-FID) PB-16/HŻ/AI edycja 2 z dnia 21.09.2010
76 Spirit drinks Power
Range (0,5-70) % obj.
Oscillometric method PN-A-79529-4:2005
77 Spirit drinks Extract content
Range (15-450) g/l
Calculation method PN-A-79529-5:2005, pkt. 5.7
78 Spirit drinks Density
Range (0,90-1,15) g/ml
Oscillometric method PN-A-79529-4:2005
79 Food concentrates, Meat and meat products, Milk and dairy products, Fruit and vegetables and fruit-vegetable products and vegetable-meat products, Sweets and confectionery, Foodstuffs for particular nutritional uses, Cereals and cereal products, Frozen food, Delicatessen products, Poultry and poultry products, Dietary supplements and nutritional preparations Energy value (calculated) PB-14/HŻ edycja 2 z dnia 03.12.2012 | Rozporządzenie Parlamentu Europejskiego i Rady (UE) Nr 1169/2011 z dnia 25 października 2011 r.
80 Cereal products, Fruit, vegetables and fruit and vegetable products, Confectionery and pastry products, Milk and milk products, Delicatessen products Carbohydrates (calculated) PB-14/HŻ edycja 2 z dnia 03.12.2012 | Rozporządzenie Parlamentu Europejskiego i Rady (UE) Nr 1169/2011 z dnia 25 października 2011 r.
81 Cereal products, alcohols, fruit and fruit products, vegetables and vegetable products, confectionery products, meat and meat products, milk and milk products, fish and fish products, tea, additives Arsenic content
Range (0,020 - 5,00) mg/kg hydride generation flame atomic absorption spectrometry method (HGAAS)
PB-19/HŻ/AI edycja 1 z dnia 17.09.2010
82 Cereal products, alcohols, fruit and fruit products, vegetables and vegetable products, confectionery products, meat and meat products, milk and milk products, fish and fish products, additives Metal content
Lead (0,02 - 4,00) mg/kg Cadmium (0,004- 2,00) mg/kg metoda electrothermal atomisation atomic absorption spectrometry (ETAAS)
PB-02/HŻ/AI edycja 5 z dnia 23.09.2024
83 Cereal products, alcohols, fruit and fruit products, vegetables and vegetable products, confectionery products, meat and meat products, milk and milk products, fish and fish products, mushrooms Mercury content
Range (0,01-2,00) mg/kg cold vapour atomic absorption spectrometry method (CVAAS)
PB-12/HŻ/AI edycja 1 z dnia 12.11.2008
84 Cereals, cereal products, fruits and fruit preserves, vegetables and vegetable preserves, legume seeds, oilseeds. Metal content
Nickel (0,100- 17,000)mg/kg electrothermal atomic absorption spectrometry method (ETAAS)
PB-02/HŻ/AI edycja 5 z dnia 23.09.2024
85 Food for infants and young children Metal content
Lead (0,010- 0,200)mg/kg Cadmium (0,002-0,200 )mg/kg Nickel (0,075- 4,000)mg/kg electrothermal atomic absorption spectrometry method (ETAAS)
PB-02/HŻ/AI edycja 5 z dnia 23.09.2024
86 Food for infants and young children Arsenic content
range (0,010-0,200 )mg/kg, hydride generation flame atomic absorption spectrometry method (HGAAS)
PB-19/HŻ/AI edycja 1 z dnia 17.09.2010
87 Food for infants and young children Mercury content
Range (0,010-0,200 )mg/kg, flame atomic absorption spectrometry method with cold mercury vapour generation (CVAAS)
PB-12/HŻ/AI edycja 1 z dnia 12.11.2008
88 Fruit and fruit products, vegetables and vegetable products, confectionery products, delicatessen products, milk and milk products, alcohols, vegetable fats and fat blends, beverages and food concentrates Sorbic acid content
liquid (1 – 500) mg/l dense and solid (10 – 2500) mg/kg
High-performance liquid chromatography with spectrophotometric detection (HPLC-UV);; High-performance liquid chromatography with diode array detection (HPLC-DAD) PB-01/HŻ/AI edycja 3 z dnia 25.09.2025
89 Fruit and fruit products, vegetables and vegetable products, confectionery products, delicatessen products, milk and milk products, alcohols, vegetable fats and fat blends, beverages and food concentrates Benzoic acid content
liquid (1 – 500) mg/l dense and solid (10 – 2500) mg/kg
High-performance liquid chromatography with spectrophotometric detection (HPLC-UV);; High-performance liquid chromatography with diode array detection (HPLC-DAD) PB-01/HŻ/AI edycja 3 z dnia 25.09.2025
90 Cereal products, alcohols, fruit and vegetable products, confectionery products, delicatessen products, milk products, food supplements, non-alcoholic beverages and food concentrates Content of artificial sweeteners
Saccharin liquid (0,5 – 1000) mg/l dense and solid (1 – 3000) mg/kg acesulfame K liquid (0,5 – 1000) mg/l dense and solid (1 – 2500) mg/kg Aspartame liquid (2,5 – 1000) mg/l dense and solid (5 – 6000) mg/kg
High-performance liquid chromatography with spectrophotometric detection (HPLC-UV) PN-EN 12856:2002
91 Non-alcoholic beverages, confectionery products, food supplements Content of artificial sweeteners: cyclamate
Range (10 – 2000) mg/l lub mg/kg
High-performance liquid chromatography with spectrophotometric detection (HPLC-UV) PN-EN 12857:2002
92 Non-alcoholic beverages, confectionery products, food supplements Caffeine content
non-alcoholic beverages Range (5-1000) mg/l confectionery products (20-4000) mg/kg food supplements (20-500000) mg/kg
High-performance liquid chromatography with spectrophotometric detection (HPLC-UV) PN-EN 12856:2002
93 Fruit and vegetable products, cereal products, milk and milk products, meat and meat products Sodium content
Range (10 – 11000) mg/kg
Flame atomic absorption spectrometry (FAAS) PB-24/HŻ-AI edycja 1 z dnia 19.08.2013
94 Apple juice and apple products including products for infants and young children Patulin content
Range (3,5 – 100) μg/kg
High-performance liquid chromatography with spectrophotometric detection (HPLC-UV) Wydawnictwo Metodyczne PZH 2005
95 Meat, offal and meat products, Poultry, offal and poultry products, egg products, Fish, seafood and their products, Milk and dairy products, Cereal-flour products, Confectionery and bakery 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, Foodstuffs for particular nutritional uses, Dietary supplements, Food additives Count of β–glucuronidase-positive, Escherichia coli Plate method (pour plate) PN-ISO 16649-2:2004
96 Meat, offal and meat products, Poultry, offal and poultry products, egg products, Fish, seafood and their products, Milk and dairy products, Cereal-flour products, Confectionery and bakery 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, Foodstuffs for particular nutritional uses, Dietary supplements, Food additives Listeria monocytogenes count Plate method (spread plate) PN-EN ISO 11290-2:2017-07
97 Meat, offal and meat products, Poultry, offal and poultry products, egg products, Fish, seafood and their products, Milk and milk products, Cereal-flour products, Confectionery and pastry products, Vegetables and vegetable products, Fruit and fruit products, Mushrooms, Vegetable fats, Food concentrates, Mayonnaises, mustards, sauces, Herbs, spices, Coffee, tea, cocoa, fruit and herbal teas, Foodstuffs for particular nutritional uses, Food supplements, Food additives Presence of coagulase-positive staphylococci Culture method PN-EN ISO 6888-3:2004+AC:2005
98 Meat, offal and meat products, Poultry, offal and poultry products, egg products, Fish, seafood and their products, Milk and milk products, Cereal-flour products, Confectionery and pastry products, Vegetables and vegetable products, Fruit and fruit products, Mushrooms, Vegetable fats, Food concentrates, Mayonnaises, mustards, sauces, Herbs, spices, Coffee, tea, cocoa, fruit and herbal teas, Foodstuffs for particular nutritional uses, Food supplements, Food additives Coagulase-positive staphylococci count Plate method (pour plate) PN-EN ISO 6888-2:2022-03
99 Meat, offal and meat products, Poultry, offal and poultry products, egg products, Fish seafood and their products, Milk and dairy products, Cereal and flour products, Confectionery and pastry products, Vegetables and vegetable products, Fruit and fruit products, Mushrooms, Non-alcoholic beverages, Vegetable fats, Food concentrates, Mayonnaises, mustards, sauces, Herbs, spices, Coffee, tea, cocoa, fruit and herbal teas, 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
100 Meat, offal and meat products, Poultry, offal and poultry products, egg products, Fish, seafood and their products, Milk and dairy products, Cereal-flour products, Confectionery and bakery 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, Foodstuffs for particular nutritional uses, Dietary supplements, Food additives Presence of Escherichia coli Culture method PN-ISO 7251:2006
101 Meat, offal and meat products, Poultry, offal and poultry products, egg products, Fish, seafood and their products, Milk and dairy products, Cereal-flour products, Confectionery and bakery 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, Foodstuffs for particular nutritional uses, Dietary supplements, Food additives Aerobic microorganism count Plate method (pour plate) PN-EN ISO 4833-1:2013 +Ap1:2016-11
102 Meat, offal and meat products, Poultry, offal and poultry products, egg products, Fish, seafood and their products, Milk and dairy products, Cereal-flour products, Confectionery and bakery 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, Foodstuffs for particular nutritional uses, Dietary supplements, Food additives Presence of Salmonella spp. Culture method with biochemical and serological confirmation PN-EN ISO 6579-1:2017-04 + A1:2020-09
103 Cereal-flour products, Confectionery and pastry products Bacillus cereus count Plate method (spread plate) PN-EN ISO 7932:2005
104 Meat, offal and meat products, Poultry, offal and poultry products, egg products, Fish, seafood and their products, Milk and dairy products, Cereal and flour products, Confectionery and pastry products, Sugar, Vegetables and vegetable products, Fruit and fruit products, Mushrooms, Vegetable fats, Food concentrates, Mayonnaises, mustards, sauces, Herbs, spices, Coffee, tea, cocoa, fruit and herbal teas, Foodstuffs for particular nutritional uses, Food supplements, Food additives Enterobacteriaceae count Plate method (pour plate) PN-EN ISO 21528-2:2017-08
105 Environmental samples from the food production and food trade area: - swab Aerobic microorganism count Plate method (pour plate) PN-EN ISO 4833-1:2013 +Ap1:2016-11
106 Environmental samples from the food production and food trade area: - swab Enterobacteriaceae count Plate method (pour plate) PN-EN ISO 21528-2:2017-08
107 Environmental samples from the food production and food trade area: - swab Presence of Listeria monocytogenes Culture method with biochemical confirmation PN-EN ISO 11290-1:2017-07
108 Environmental samples from the food production and food trade area: - swab Presence of coagulase-positive staphylococci Culture method PN-EN ISO 6888-3:2004+AC:2005
109 Environmental samples from the food production and food trade area: - swab Presence of Escherichia coli Culture method PN-ISO 7251:2006
110 Environmental samples from the food production and food trade area: - swab Presence of Salmonella spp. Culture method with biochemical and serological confirmation PN-EN ISO 6579-1:2017-04 + A1:2020-09
111 Water intended for human consumption Sampling for chemical and physical testing PN- ISO 5667-5:2017-10
112 Water, Water intended for human consumption Nitrite concentration
Range (0,02 – 0,60) mg/l
Spectrophotometric method PN-EN 26777:1999
113 Water, Water intended for human consumption Manganese concentration
Range (0,025 – 0,5) mg/l
Spectrophotometric method PN-92/C-04590/03
114 Water, Water intended for human consumption Calcium concentration
Range (2,0 – 300,0) mg/l
Titrimetric method PN-ISO 6058:1999
115 Water, Water intended for human consumption Total concentration of calcium and magnesium (total hardness)
Range (5,0 – 1000) mg/l CaCO3 Range (0,1 – 20,0) mval
Titrimetric method PN-ISO 6059:1999
116 Water, Water intended for human consumption Magnesium concentration (calculated) PN-C-04554-4:1999
117 Water, Water intended for human consumption Iron concentration
Range (0,04 – 4,0) mg/l
Spectrophotometric method PN-ISO 6332:2001 | PN-ISO 6332:2001/Ap1:2016-06
118 Water, Water intended for human consumption Ammonium ion concentration
Range (0,05 – 5,0) mg/l
Spectrophotometric method PN-ISO 7150-1:2002
119 Water, Water intended for human consumption pH
Range 3,0 – 10,0
Potentiometric method PN-EN ISO 10523:2012
120 Water, Water intended for human consumption Electrical conductivity
Range (20 – 2500) μS/cm
Conductometric method PN-EN 27888:1999
121 Water, Water intended for human consumption Colour
Range (5 – 70) mg/l Pt
Visual method PN-EN ISO 7887:2012 rozdział 7 | PN-EN ISO 7887:2012/Ap1:2015-06
122 Water, Water intended for human consumption Sodium concentration
Range (1,0 – 300) mg/l
Flame atomic absorption spectrometry (FAAS) PN-ISO 9964-1:1994 | PN-ISO 9964-1:1994/ Ap1:2009
123 Water, Water intended for human consumption Arsenic concentration
Range (1,0 – 25) μg/l
Flame atomic absorption spectrometry with hydride generation (HGAAS) PN-EN ISO 11969:1999
124 Water, Water intended for human consumption Boron concentration
Range (0,10 -2,00) mg/l
Spectrophotometric method PB-15/HK edycja 3 z dnia 18.05.2022
125 Water, Water intended for human consumption Fluoride concentration
Range (0,15 – 2,0) mg/l
Spectrophotometric method PB – 36/HK edycja nr 2 z dnia 30.09.2025r. | na podstawie testu Hach Lange metoda 8029
126 Water, Water intended for human consumption, Swimming pool water Nitrate concentration
Range (0,80 – 50,0) mg/l
Spectrophotometric method PN-82/C-04576/08
127 Water, Water intended for human consumption, Swimming pool water Chloride concentration
Range (0,60 – 3000) mg/l
Titrimetric method PN-ISO 9297:1994
128 Water, Water intended for human consumption, Swimming pool water Turbidity
Range (0,10 – 500) NTU
Nephelometric method PN-EN ISO 7027-1:2016-09
129 Water, Water intended for human consumption, Swimming pool water Permanganate index
Range (0,20 – 10) mg/l O2
Titrimetric method PN-EN ISO 8467:2001
130 Water, Water intended for human consumption, Swimming pool water Aluminium concentration
Range (0,040 – 0,250) mg/l
Spectrophotometric method PB-33/HK edycja 1 z dnia 21.10.2022 | na podstawie testu Hach Lange metoda 8326
131 Swimming pool water Concentration of highly volatile halogenated hydrocarbons (THM)
chloroform (3 – 100) μg/l bromodichloromethane (1 – 100) μg/l chlorodibromomethane (1 – 100) μg/l bromoform (3 – 100) μg/l Sum of 4 THM (calculated)
Headspace gas chromatography with electron capture detection (HS-GC-ECD) PB-31/HK/AI edycja 1 z dnia 14.06.2016
132 Water, Water intended for human consumption Sulfate concentration
Range (10,0 – 500) mg/l
Gravimetric method PB-17/HK edycja 1 z dnia 4.12.2008
133 Water, Water intended for human consumption Metal concentrations
cadmium (0,8 – 10) μg/l lead (3 – 25) μg/l chromium (10 – 100) μg/l copper (0,008–0,50)mg/l nickel (7 – 500) μg/l
Electrothermal atomization atomic absorption spectrometry (ETAAS) PN-EN ISO 15586:2005
134 Water, Water intended for human consumption, Spring, table and mineral water Mercury concentration
Range (0,23 – 3,0) μg/l
Atomic absorption spectrometry with amalgamation technique PB – 35/HK edycja nr 2 z dnia 30.09.2025r. | PB – 35/HK edycja nr 2 z dnia 30.09.2025r.
135 Water, Water intended for human consumption, Spring, table and mineral water Copper concentration
Range (0,10 – 2,5) mg/l
Flame atomic absorption spectrometry (FAAS) PN-ISO 8288:2002
136 Spring, table and mineral water Arsenic concentration
Range (0,001 – 0,025) mg/l
Flame atomic absorption spectrometry with hydride generation (HGAAS) PN-EN ISO 11969:1999
137 Spring, table and mineral water Metal concentrations
cadmium (0,0008 – 0,01) mg/l lead (0,003 – 0,025) mg/l copper (0,008– 0,50) mg/l nickel (0,004 – 0,40) mg/l
Electrothermal atomization atomic absorption spectrometry (ETAAS) PN-EN ISO 15586:2005
138 Water intended for human consumption Sampling for microbiological testing PN-EN ISO 19458:2007
139 Water, Water intended for human consumption Total viable count at 22oC Plate method (pour plate) PN-EN ISO 6222:2004
140 Water, Water intended for human consumption, Swimming pool water Total viable count at 36oC Plate method (pour plate) PN-EN ISO 6222:2004
141 Spring, table and mineral water Total count of microorganisms at 37oC Plate method (pour plate) PN-EN ISO 6222:2004 I-2/HK/PN-EN ISO 6222:2004
142 Water, Water intended for human consumption, Bathing water Intestinal enterococci count Membrane filtration method PN-EN ISO 7899-2:2004
143 Water, Water intended for human consumption, Bathing water, Swimming pool water, Spring, table, mineral water Coliform bacteria count Membrane filtration method PN-EN ISO 9308-1:2014-12 | PN-EN ISO 9308-1:2014-12/ A1:2017-04
144 Water, Water intended for human consumption, Bathing water, Swimming pool water, Spring, table, mineral water Escherichia coli count Membrane filtration method PN-EN ISO 9308-1:2014-12 | PN-EN ISO 9308-1:2014-12/ A1:2017-04
145 Spring, table and mineral water Count of sulphite-reducing anaerobic bacteria (Clostridium) Membrane filtration method PN-EN 26461-2:2001
146 Water, Water intended for human consumption, Spring, table and mineral water Pseudomonas aeruginosa count Membrane filtration method PN-EN ISO 16266:2009
147 Water, Water intended for human consumption, Swimming pool water Count of bacteria of the genus Legionella
Matrix A: Procedure 5 (medium A) Procedure 7 (medium C – GVPC)
Membrane filtration method PN-EN ISO 11731:2017-08 | PN-EN ISO 11731:2017-08/ Ap1:2019-12
148 Swimming pool water Coagulase-positive staphylococci count Membrane filtration method Metodyka PZH ZHK:2007 I-1/HK/ Metodyka PZH ZHK:2007 Metodyka PZH ZHK:2007 I-1/HK/ Metodyka PZH ZHK:2007
149 Water, Water intended for human consumption, Bathing water, Swimming pool water, Surface water Most probable number of coliform bacteria PN-EN ISO 9308-2:2014-06
150 Water, Surface water Most probable number of intestinal enterococci MPN method PB-23/HK edycja 2 z dnia 24.04.2023 | na podstawie Testu Enterolert
151 Swimming pool water Most probable number, Pseudomonas aeruginosa MPN method PN-EN ISO 16266-2:2022-04
152 Bathing water Most probable number, Escherichia coli MPN method PN-EN ISO 9308-3:2002
153 Surface water Presence of Salmonella spp. Culture method with biochemical confirmation PN-EN ISO 19250:2013-07 z wyłączeniem pkt. 8.5.4
154 Water intended for human consumption Clostridium perfringens count including spores PN-EN ISO 14189:2016-10
155 Soil (sand) Presence of Salmonella spp. Culture method with biochemical confirmation PB-06/HK edycja 5 z dnia 16.09.2024
156 Soil (sand) Count of viable eggs of intestinal parasites Ascaris sp., Toxocara sp., Trichuris sp.
Range od 20 szt./kg
Flotation method, microscopic PB-28/HK edycja 3 z dnia 30.09.2025. | PN-Z-19000-4:2001
157 Workplace environment - air Sampling for the assessment of occupational exposure to:
dust agents: -inhalable fraction -respirable fraction
Personal dosimetry method - organic compounds - inorganic compounds, including -inhalable fraction -respirable fraction - metals and their compounds, including -inhalable fraction -respirable fraction; Stationary method; Personal dosimetry method PN-Z-04008-7:2002 | PN-Z-04008-7:2002/Az1:2004
158 Workplace environment - air Exposure index (calculated) PN-Z-04008-7:2002 | PN-Z-04008-7:2002/Az1:2004
159 Workplace environment - air Concentration of harmful dust agents – inhalable fraction:
Portland cement Kaolin Wood dusts Flour dusts Dusts not classified according to toxicity Organic dusts of animal and plant origin, excluding wood and flour dusts Carbon black Coal (hard, brown) Range (0,10 – 17,7) mg/m3
Gravimetric method PN-Z-04507:2022-05 | PN-Z-04507:2022-05/ Ap1:2022-08
160 Workplace environment - air Concentration of harmful dust agents – respirable fraction:
Portland cement Organic dusts of animal and plant origin, excluding wood and flour dusts Coal (hard, brown) Range (0,060 – 14,4) mg/m3
Gravimetric method PN-Z-04508:2022-05 | PN-Z-04508:2022-05/ Ap1:2022-08
161 Workplace environment - air Nitrogen oxide concentration
Range (0,2 – 17,3) mg/m3 Range (0,16 - 13,86) ppm Nitrogen dioxide concentration Range (0,07 – 5,3) mg/m3 Range (0,037 - 2,77) ppm
Spectrophotometric method PN-Z-04009-11:2008
162 Workplace environment - air Carbon monoxide concentration
Range (4,6 mg/m3 – 139,2) mg/m3 Range (4 -120) ppm.
Electrochemical method PB-5/HP edycja 2 wydanie z dnia 06.10.2025 | PB-5/HP edycja 2 wydanie z dnia 06.10.2025
163 Workplace environment - air Exposure indices (calculated) PB-5/HP edycja 2 wydanie z dnia 06.10.2025 | PB-5/HP edycja 2 wydanie z dnia 06.10.2025
164 Workplace environment - air Concentration of iron oxides - calculated as Fe Iron (III) oxide Iron (II) oxide
Triiron tetraoxide -inhalable fraction Range (0,35 - 11,8) mg/m3 -respirable fraction Range (0,17 – 10,7) mg/m3
Flame atomic absorption spectrometry (FAAS) PN-Z-04469:2025-02
165 Workplace environment - air Concentration of manganese and its inorganic compounds
inhalable fraction Range (0,02 – 2,2) mg/m3 respirable fraction Range (0,004 – 0,5) mg/m3
Flame atomic absorption spectrometry (FAAS) PN-Z-04472:2015-10 + Ap1:2015-12
166 Workplace environment - air Concentration of organic substances
acetone (0,69 – 3600) mg/m3 benzene (0,05 – 100) mg/m3 Range (0,015-30,78) ppm xylene - mixture of isomers 1,2-; 1,3-; 1,4 (0,4 – 1000) mg/m3 ethyl acetate (1,0 – 2500) mg/m3 (0,27-682,1) ppm n-butyl acetate (0,7 – 1750) mg/m3 toluene (0,4 – 1000) mg/m3 trimethylbenzene- mixture isomers 1,2,3-;1,2,4-;1,3,5- isomers (0,4 - 1000) mg/m3 styrene (0,4 – 1000) mg/m3 ethylbenzene (1,7 – 400) mg/m3 butan-2-one (1,0 – 1000) mg/m3 extraction naphtha (1,0 – 1500) mg/m3 propan-2-ol (1,0 – 2500) mg/m3 4-methylpentan -2-one (0,7-500) mg/m3 1-methoxypropan- 2-ol (0,7-500)mg/m3
Gas chromatography with flame ionization detection (GC–FID) PB-01/HP/AI edycja 6 z dnia 06.10.2025
167 Workplace environment - air Trichloroethene concentration
Range (1,7 – 450) mg/m3
Gas chromatography with flame ionization detection (GC–FID) PN-Z-04047-02:1978
168 Workplace environment - air Tetrachloroethene concentration
Range (1,7 – 450) mg/m3 Range (0,246 - 65,24) ppm
Gas chromatography with flame ionization detection (GC–FID) PN-Z-04118-01:1978
169 Workplace environment - noise A-weighted equivalent sound level Maximum A-weighted sound level
Range (40 – 115) dB C-weighted peak sound pressure level Range (80 – 135) dB
Direct measurement method PN-N-01307:1994 | PN-EN ISO 9612:2011 z wyłączeniem metody obejmującej strategię 2 – punkt 10 oraz strategię 3 - punkt 11
170 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 2 – punkt 10 oraz strategię 3 - punkt 11
171 Workplace environment - moderate microclimate Air temperature
Range (0,3 – 35,0) 0C
PN-EN ISO 7730:2006
172 Workplace environment - moderate microclimate Black globe temperature
Range (0,3 – 35,0) 0C
PN-EN ISO 7730:2006
173 Workplace environment - moderate microclimate Air humidity
Range (25 – 80) %
PN-EN ISO 7730:2006
174 Workplace environment - moderate microclimate Air velocity
Range (0,15 - 3,0) m/s
Direct measurement method PN-EN ISO 7730:2006
175 Workplace environment - moderate microclimate PMV index PN-EN ISO 7730:2006
176 Workplace environment - moderate microclimate PPD index (calculated) PN-EN ISO 7730:2006
177 Workplace environment - hot microclimate Air temperature
Range (20 – 40) 0C
PN-EN ISO 7243:2018-01
178 Workplace environment - hot microclimate Natural wet bulb temperature
Range (20 – 40) 0C
PN-EN ISO 7243:2018-01
179 Workplace environment - hot microclimate Black globe temperature
Range (20 – 40) 0C
Direct measurement method PN-EN ISO 7243:2018-01
180 Workplace environment - hot microclimate WBGT index PN-EN ISO 7243:2018-01
181 Workplace environment - hot microclimate WBGTeff index (calculated) PN-EN ISO 7243:2018-01
182 Workplace environment - indoor electric lighting Illuminance
Range (5 – 10000) lx Illuminance uniformity (calculated)
Direct measurement method PB-06/HP edycja 2 z dnia 10.12.2019
183 Workplace environment - hand-arm vibration Root-mean-square frequency-weighted vibration accelerations
Range (0,06 – 17,0) 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
184 Workplace environment - hand-arm vibration Daily exposure, expressed as the energy-equivalent for 8 hours of the vector sum of the r.m.s., frequency-weighted vibration accelerations, determined for the three directional components (ahwx, ahwy, ahwz), Exposure lasting 30 minutes and less, expressed as the vector sum of the r.m.s., frequency-weighted vibration accelerations, determined for the three directional components (ahwx, ahwy, ahwz) PN-EN ISO 5349-1:2004 | PN-EN ISO 5349-2:2004 | PN-EN ISO 5349-2:2004/A1:2015-11
185 Workplace environment - whole-body vibration Frequency-weighted r.m.s. vibration acceleration
Range (0,03 – 10) m/s2 Daily exposure, expressed as the energy-equivalent for 8 hours of the r.m.s. frequency-weighted vibration acceleration dominant among the vibration accelerations determined for the three directional components, taking into account the relevant factors (1,4awx, 1,4awy, awz) (calculated) Exposure lasting 30 min or less, expressed as the r.m.s. frequency-weighted vibration acceleration dominant among the vibration accelerations determined for the three directional components, taking into account the relevant factors (1,4awx, 1,4awy, awz) (calculated)
Direct measurement method PN-EN 14253:2011+A1:2011
186 Faeces Presence of Salmonella and, Shigella Culture method supplemented with biochemical and serological tests PB-01/Ep edycja 3 z dnia 06.10.2025 r.
187 Faeces Presence of Salmonella, Shigella and Yersinia Culture method supplemented with biochemical and serological tests PB-02/Ep edycja 3 z dnia 06.10.2025 r.
188 Faeces Presence of enteropathogenic Escherichia coli (EPEC) Culture method supplemented with biochemical and serological tests PB-06/Ep edycja 1 wydanie z dnia 02.10.2008 r.
189 Faeces Presence of rotavirus and adenovirus antigens Immunochromatographic method (ITC) PB-11/Ep edycja 1 wydanie z dnia 5.10.2010 r.
190 Biological indicator of sterilization process efficacy Presence of indicator microorganisms Geobacillus stearothermophilus Culture method PB-07/Ep edycja 3 z dnia 12.12.2025 r.

Reference standards (169)

Metodyka PZH ZHK:2007 I-1/HK/ Metodyka PZH ZHK:2007 Metodyka PZH ZHK:2007 I-1/HK/ Metodyka PZH ZHK:2007
PB – 35/HK edycja nr 2 z dnia 30.09.2025r.
PB – 36/HK edycja nr 2 z dnia 30.09.2025r.
PB-01/Ep edycja 3 z dnia 06.10.2025 r.
PB-01/HP/AI edycja 6 z dnia 06.10.2025
PB-01/HŻ/AI edycja 3 z dnia 25.09.2025
PB-02/Ep edycja 3 z dnia 06.10.2025 r.
PB-02/HŻ/AI edycja 5 z dnia 23.09.2024
PB-03/HŻ edycja 1 z dnia 06.01.2006
PB-04/HŻ edycja 2 z dnia 19.12. 2013
PB-04/HŻ edycja 2 z dnia 19.12.2013
PB-06/Ep edycja 1 wydanie z dnia 02.10.2008 r.
PB-06/HK edycja 5 z dnia 16.09.2024
PB-06/HP edycja 2 z dnia 10.12.2019
PB-06/HŻ edycja 1 z dnia 06.12.2007
PB-07/Ep edycja 3 z dnia 12.12.2025 r.
PB-07/HŻ edycja 1 z dnia 06.12.2007
PB-08/HŻ edycja 1 z dnia 28.12.2007
PB-11/Ep edycja 1 wydanie z dnia 5.10.2010 r.
PB-12/HŻ/AI edycja 1 z dnia 12.11.2008
PB-13/HŻ edycja 1 z dnia 24.01.2012
PB-14/HŻ edycja 2 z dnia 03.12.2012
PB-15/HK edycja 3 z dnia 18.05.2022
PB-16/HŻ/AI edycja 2 z dnia 21.09.2010
PB-17/HK edycja 1 z dnia 4.12.2008
PB-18/HŻ edycja 1 z dnia 15.10.2009
PB-19/HŻ/AI edycja 1 z dnia 17.09.2010
PB-20/HŻ edycja 1 wydanie z dnia 04.05.2011 r.
PB-20/HŻ edycja 1 z dnia 04.05.2011
PB-20/HŻ edycja 1 z dnia 04.05.2011r
PB-23/HK edycja 2 z dnia 24.04.2023
PB-24/HŻ-AI edycja 1 z dnia 19.08.2013
PB-26/HŻ edycja 2 z dnia 29.09.2025
PB-28/HK edycja 3 z dnia 30.09.2025.
PB-31/HK/AI edycja 1 z dnia 14.06.2016
PB-33/HK edycja 1 z dnia 21.10.2022
PB-5/HP edycja 2 wydanie z dnia 06.10.2025
PN- ISO 5667-5:2017-10
PN-82/C-04576/08
PN-92/C-04590/03
PN-A-04018:1975
PN-A-74039:1964
PN-A-74108: 1996 pkt 3.4
PN-A-74108:1996 pkt 3.3.2
PN-A-74108:1996 pkt 3.5
PN-A-74108:1996 pkt 3.6
PN-A-74108:1996 pkt 3.7.3
PN-A-74252:1998
PN-A-75101-03:1990
PN-A-75101-04:1990
PN-A-75101-06:1990
PN-A-75101-08:1990
PN-A-75101-09:1990
PN-A-75101-10:1990
PN-A-75101-18:1990
PN-A-75101-23:1990
PN-A-79011-3:1998
PN-A-79011-4:1998
PN-A-79033:1985 pkt 3.8.2.
PN-A-79120-04:1990
PN-A-79120-10:1990
PN-A-79528-3:2007
PN-A-79529-4:2005
PN-A-79529-5:2005, pkt. 5.7
PN-A-82060:1999
PN-A-82100:1985 pkt 2.2.1
PN-A-82100:1985 pkt 2.3.2
PN-A-82100:1985 pkt 2.4
PN-A-82100:1985 pkt 2.5
PN-A-82100:1985 pkt 2.7
PN-A-82112:1973 pkt 2.2
PN-A-82114:1974
PN-A-86030:1978 pkt 3.3
PN-A-86130:1975
PN-A-86232 p.3.9
PN-A-86734:1967
PN-A-86950:1995
PN-A-86950:1995 pkt 5.3
PN-A-88021:1971
PN-A-88022:1959
PN-A-88024:1979
PN-A-88026:1981
PN-A-88027:1984
PN-C-04554-4:1999
PN-EN 1132:1999
PN-EN 12014-4:2006
PN-EN 12014-4:2006/ Ap1:2007
PN-EN 12135:2001
PN-EN 12856:2002
PN-EN 12857:2002
PN-EN 14253:2011+A1:2011
PN-EN 1988-1:2001
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
PN-EN ISO 11731:2017-08/ Ap1:2019-12
PN-EN ISO 11969:1999
PN-EN ISO 14189:2016-10
PN-EN ISO 14673-1:2004
PN-EN ISO 15586:2005
PN-EN ISO 16266-2:2022-04
PN-EN ISO 16266:2009
PN-EN ISO 19250:2013-07 z wyłączeniem pkt. 8.5.4
PN-EN ISO 19458:2007
PN-EN ISO 21528-2:2017-08
PN-EN ISO 4833-1:2013 +Ap1:2016-11
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 6222:2004 I-2/HK/PN-EN ISO 6222:2004
PN-EN ISO 6579-1:2017-04 + A1:2020-09
PN-EN ISO 6888-2:2022-03
PN-EN ISO 6888-3:2004+AC:2005
PN-EN ISO 7027-1:2016-09
PN-EN ISO 7243:2018-01
PN-EN ISO 7730:2006
PN-EN ISO 7887:2012 rozdział 7
PN-EN ISO 7887:2012/Ap1:2015-06
PN-EN ISO 7899-2:2004
PN-EN ISO 7932:2005
PN-EN ISO 8467:2001
PN-EN ISO 9308-1:2014-12
PN-EN ISO 9308-1:2014-12/ A1:2017-04
PN-EN ISO 9308-2:2014-06
PN-EN ISO 9308-3:2002
PN-EN ISO 9612:2011 z wyłączeniem metody obejmującej strategię 2 – punkt 10 oraz strategię 3 - punkt 11
PN-IS0 8968-1:2004
PN-ISO 1442:2000
PN-ISO 1444:2000
PN-ISO 16649-2:2004
PN-ISO 2171:1994
PN-ISO 2294:1999
PN-ISO 6058:1999
PN-ISO 6059:1999
PN-ISO 6332:2001
PN-ISO 6332:2001/Ap1:2016-06
PN-ISO 6540:1994
PN-ISO 712:2012
PN-ISO 7150-1:2002
PN-ISO 7251:2006
PN-ISO 8288:2002
PN-ISO 9297:1994
PN-ISO 936:2000
PN-ISO 9964-1:1994
PN-ISO 9964-1:1994/ Ap1:2009
PN-N-01307:1994
PN-Z-04008-7:2002
PN-Z-04008-7:2002/Az1:2004
PN-Z-04009-11:2008
PN-Z-04047-02:1978
PN-Z-04118-01:1978
PN-Z-04469:2025-02
PN-Z-04472:2015-10 + Ap1:2015-12
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
PN-Z-19000-4:2001
Rozporządzenie Ministra Rolnictwa i Rozwoju Wsi z dnia 25.06.2022 (Dz.U. 2022, poz.1469)
Rozporządzenie Parlamentu Europejskiego i Rady (UE) Nr 1169/2011 z dnia 25 października 2011 r.
Wydawnictwo Metodyczne PZH 2005
na podstawie Testu Enterolert
na podstawie testu Hach Lange metoda 8029
na podstawie testu Hach Lange metoda 8326