🇵🇱 POWIATOWA STACJA SANITARNO-EPIDEMIOLOGICZNA PL
Water & wastewaterMicrobiologyFood & beveragesPetrochemistry & fuelsPharma & cosmeticsEnvironment
POWIATOWA STACJA SANITARNO-EPIDEMIOLOGICZNA is a laboratory accredited by PCA under number AB 600 (Włocławek, Poland). Its accreditation scope covers 57 test methods in the following areas: Water & wastewater, Microbiology, Food & beverages, Petrochemistry & fuels. Test objects include: Water intended for human consumption, Swimming pool water, Food: - meat and meat products - milk and dairy products - fruit an…, Cosmetics. Most frequently used techniques: Spectrophotometric method, Plate method (pour plate), Membrane filtration method.
At a glance
- Accreditation number: PCA AB 600
- Methods in scope: 57
- Types of test objects: 11
- Techniques used: 16
- City: Włocławek, Poland
- Accreditation number
- AB 600
- Accreditation body
- PCA
- Address
- WE WŁOCŁAWKU, ul. Kilińskiego 16, 87-800 Włocławek
- City
- Włocławek, Poland
What this laboratory tests (11)
- Water intended for human consumption — 18 methods
- Swimming pool water — 9 methods
- Food: - meat and meat products - milk and dairy products - fruit and vegetables and fruit, vegetable and vegetable-meat preserves - sweets and confectionery - herbal raw materials and preparations, spices - foodstuffs for particular nutritional uses - oils, animal and vegetable fats - frozen food - delicatessen products — 8 methods
- Cosmetics — 6 methods
- Water, Water intended for human consumption — 4 methods
- Water — 3 methods
- Human biological material (faeces) — 2 methods
- Workplace environment - emergency lighting in rooms — 2 methods
- Workplace environment - indoor electric lighting — 2 methods
- Workplace environment - noise — 2 methods
- Food: - milk and milk products - sweets and confectionery products - herbal raw materials and preparations, spices - foodstuffs for particular nutritional uses — 1 method
Analytical techniques used (16)
- Spectrophotometric method — 11 methods
- Plate method (pour plate) — 7 methods
- Membrane filtration method — 6 methods
- Culture method with biochemical confirmation — 5 methods
- Direct measurement method — 3 methods
- Potentiometric method — 3 methods
- Titrimetric method — 3 methods
- Nephelometric method — 2 methods
- Plate method (spread plate) — 2 methods
- Simplified and full paired method, non-forced choice — 2 methods
- Conductometric method — 1 method
- Culture method — 1 method
- Culture method supplemented with biochemical and serological tests — 1 method
- Culture method with biochemical and serological confirmation — 1 method
- Latex method — 1 method
- and 1 more
Accreditation scope — test methods (57)
| No. | Test object | Methodology / Parameters | Technique | Reference document | |
|---|---|---|---|---|---|
| Test methods | |||||
| 1 | Water intended for human consumption | Sampling for chemical and physical testing Temperature Range (5 – 50)°C |
PN-ISO 5667-5:2017-10 | PN-77/C-04584 | ||
| 2 | Water intended for human consumption | Sampling for testing microbiological Temperature Range (5 – 50)°C |
PN-EN ISO 19458:2007 | PN-77/C-04584 | ||
| 3 | Water intended for human consumption | Turbidity Range (0,20 – 20) NTU |
Nephelometric method | PN-EN ISO 7027-1:2016-09 | |
| 4 | Water intended for human consumption | Permanganate index Range (1,0 – 10) mg/l O2 |
Titrimetric method | PN-EN ISO 8467:2001 | |
| 5 | Water intended for human consumption | Total content of calcium and magnesium (total hardness) Range (50 – 600) mg/l CaCO3 |
Titrimetric method | PN-ISO 6059:1999 | |
| 6 | Water intended for human consumption | Free chlorine concentration Range (0,20 – 2,0) mg/l |
Spectrophotometric method | PB-12/LF wydanie 2 z dnia 12.01.2022 r. na podstawie metody HACH Nr 8021, Nr 8167 | |
| 7 | Water intended for human consumption | Total chlorine concentration Range (0,20 – 2,0) mg/l |
Spectrophotometric method | PB-12/LF wydanie 2 z dnia 12.01.2022 r. na podstawie metody HACH Nr 8021, Nr 8167 | |
| 8 | Water intended for human consumption | Combined chlorine concentration (calculated) | PB-12/LF wydanie 2 z dnia 12.01.2022 r. na podstawie metody HACH Nr 8021, Nr 8167 | ||
| 9 | Water intended for human consumption | Ammonium ion concentration Range (0,050 – 1,0) mg/l |
Spectrophotometric method | PN-EN ISO 7150-1:2002 | |
| 10 | Water intended for human consumption | pH Range 4,0 – 10,0 |
Potentiometric method | PN-EN ISO 10523:2012 | |
| 11 | Water intended for human consumption | Colour Range (5 – 50) mg/l Pt |
Visual method | PN-EN ISO 7887:2012 + Ap1:2015-06 pkt 7 | |
| 12 | Water intended for human consumption | Electrical conductivity Range (84 – 2500) μS/cm |
Conductometric method | PN-EN 27888:1999 | |
| 13 | Water intended for human consumption | Manganese concentration Range (30 – 1000) μg/l |
Spectrophotometric method | PN-92/C-04590.03 | |
| 14 | Water intended for human consumption | Nitrite concentration Range (0,016 – 0,82) mg/l |
Spectrophotometric method | PN-EN 26777:1999 | |
| 15 | Water intended for human consumption | Nitrate concentration Range (0,22 – 88,0) mg/l |
Spectrophotometric method | PN-82/C-04576.08 | |
| 16 | Water intended for human consumption | Iron concentration Range (30 – 5000) μg/l |
Spectrophotometric method | PN-ISO 6332:2001+Ap1:2016-06 | |
| 17 | Water intended for human consumption | Taste threshold number TFN Range (1 – 8) TFN |
Simplified and full paired method, non-forced choice | PN-EN 1622:2006 | |
| 18 | Water intended for human consumption | Odour threshold number TON Range (1- 8) TON |
Simplified and full paired method, non-forced choice | PN-EN 1622:2006 | |
| 19 | Swimming pool water | Turbidity Range (0,20 – 20) NTU |
Nephelometric method | PN-EN ISO 7027-1:2016-09 | |
| 20 | Swimming pool water | Permanganate index Range (1,0 – 10) mg/l O2 |
Titrimetric method | PN-EN ISO 8467:2001 | |
| 21 | Swimming pool water | Oxidation-reduction (redox) potential ref. to Ag/AgCl 3,5 mol/KCl Range (300 – 1000) mV |
Potentiometric method | PB-23/LF wydanie 2 z dnia 12.01.2022 r. | |
| 22 | Swimming pool water | Free chlorine concentration Range (0,20 – 2,0) mg/l |
Spectrophotometric method | PB-12/LF wydanie 2 z dnia 12.01.2022 r. na podstawie metody HACH Nr 8021, Nr 8167 | |
| 23 | Swimming pool water | Total chlorine concentration Range (0,20 – 2,0) mg/l |
Spectrophotometric method | PB-12/LF wydanie 2 z dnia 12.01.2022 r. na podstawie metody HACH Nr 8021, Nr 8167 | |
| 24 | Swimming pool water | Combined chlorine concentration (calculated) | PB-12/LF wydanie 2 z dnia 12.01.2022 r. na podstawie metody HACH Nr 8021, Nr 8167 | ||
| 25 | Swimming pool water | Nitrate concentration Range (0,22 – 88,0) mg/l |
Spectrophotometric method | PN-82/C-04576.08 | |
| 26 | Swimming pool water | Iron concentration Range (30 – 5000) μg/l |
Spectrophotometric method | PN-ISO 6332:2001+Ap1:2016-06 | |
| 27 | Swimming pool water | pH Range 4,0 – 10,0 |
Potentiometric method | PN-EN ISO 10523:2012 | |
| 28 | Workplace environment - noise | A-weighted equivalent sound level Maximum A-weighted sound level Range (25 - 135) dB C-weighted peak sound pressure level Range (35 - 138) dB |
Direct measurement method | PN-N-01307:1994 | PN-EN ISO 9612:2011 z wyłączeniem metody obejmującej strategię 2 - punkt 10 i metody obejmującej strategię 3 - punkt 11 | |
| 29 | Workplace environment - noise | Noise exposure level referred to: an 8-hour daily working time (calculated) |
PN-N-01307:1994 | PN-EN ISO 9612:2011 z wyłączeniem metody obejmującej strategię 2 - punkt 10 i metody obejmującej strategię 3 - punkt 11 | ||
| 30 | Workplace environment - indoor electric lighting | Illuminance Range (10 – 10000) lx |
Direct measurement method | PB-02/LF wydanie 2 z dnia 12.01.2022 r. | PN-83/E-04040-03 | |
| 31 | Workplace environment - indoor electric lighting | Illuminance uniformity (calculated) | PB-02/LF wydanie 2 z dnia 12.01.2022 r. | PN-83/E-04040-03 | ||
| 32 | Workplace environment - emergency lighting in rooms | Illuminance Range (0,5 – 199,9) lx |
Direct measurement method | PN-EN 1838:2013-11 | |
| 33 | Workplace environment - emergency lighting in rooms | Ratio of minimum to maximum illuminance (calculated) | PN-EN 1838:2013-11 | ||
| 34 | Human biological material (faeces) | Presence and identification of rods of the genera Salmonella and Shigella | Culture method supplemented with biochemical and serological tests | PB-01/LM wydanie 4 z dnia 12.01.2022 r. na podstawie wytycznych PZH | |
| 35 | Human biological material (faeces) | Presence of rods of the genus, Salmonella | Latex method | PB-02/LM wydanie 4 z dnia 12.01.2022 r. na podstawie instrukcji producenta testu | |
| 36 | Food: - meat and meat products - milk and dairy products - fruit and vegetables and fruit, vegetable and vegetable-meat preserves - sweets and confectionery - herbal raw materials and preparations, spices - foodstuffs for particular nutritional uses - oils, animal and vegetable fats - frozen food - delicatessen products | Count of coagulase-positive staphylococci (Staphylococcus aureus and others) | Plate method (pour plate) | PN-EN ISO 6888-2:2022-03 +A1:2024-02 | |
| 37 | Food: - meat and meat products - milk and dairy products - fruit and vegetables and fruit, vegetable and vegetable-meat preserves - sweets and confectionery - herbal raw materials and preparations, spices - foodstuffs for particular nutritional uses - oils, animal and vegetable fats - frozen food - delicatessen products | Presence of Salmonella spp. up to 25g | Culture method with biochemical and serological confirmation | PN-EN ISO 6579-1:2017-04 + A1:2020-09 | |
| 38 | Food: - meat and meat products - milk and dairy products - fruit and vegetables and fruit, vegetable and vegetable-meat preserves - sweets and confectionery - herbal raw materials and preparations, spices - foodstuffs for particular nutritional uses - oils, animal and vegetable fats - frozen food - delicatessen products | Presence of coagulase-positive staphylococci (Staphylococcus aureus and other species) | Culture method with biochemical confirmation | PN-EN ISO 6888-3:2004+AC:2005 | |
| 39 | Food: - meat and meat products - milk and dairy products - fruit and vegetables and fruit, vegetable and vegetable-meat preserves - sweets and confectionery - herbal raw materials and preparations, spices - foodstuffs for particular nutritional uses - oils, animal and vegetable fats - frozen food - delicatessen products | Presence of Listeria monocytogenes | Culture method with biochemical confirmation | PN-EN ISO 11290-1:2017-07 | |
| 40 | Food: - meat and meat products - milk and dairy products - fruit and vegetables and fruit, vegetable and vegetable-meat preserves - sweets and confectionery - herbal raw materials and preparations, spices - foodstuffs for particular nutritional uses - oils, animal and vegetable fats - frozen food - delicatessen products | Coliform bacteria count at 37 °C | Plate method (pour plate) | PB-06/LM wydanie 2 z dnia 12.01.2022 r. | |
| 41 | Food: - meat and meat products - milk and dairy products - fruit and vegetables and fruit, vegetable and vegetable-meat preserves - sweets and confectionery - herbal raw materials and preparations, spices - foodstuffs for particular nutritional uses - oils, animal and vegetable fats - frozen food - delicatessen products | Escherichia coli count at 37 °C | Plate method (pour plate) | PB-06/LM wydanie 2 z dnia 12.01.2022 r. | |
| 42 | Food: - meat and meat products - milk and dairy products - fruit and vegetables and fruit, vegetable and vegetable-meat preserves - sweets and confectionery - herbal raw materials and preparations, spices - foodstuffs for particular nutritional uses - oils, animal and vegetable fats - frozen food - delicatessen products | Listeria monocytogenes count | Plate method (spread plate) | PN-EN ISO 11290-2:2017-07 | |
| 43 | Food: - meat and meat products - milk and dairy products - fruit and vegetables and fruit, vegetable and vegetable-meat preserves - sweets and confectionery - herbal raw materials and preparations, spices - foodstuffs for particular nutritional uses - oils, animal and vegetable fats - frozen food - delicatessen products | Bacillus cereus count | Plate method (spread plate) | PN-EN ISO 7932:2005+ A1:2020-09 | |
| 44 | Food: - milk and milk products - sweets and confectionery products - herbal raw materials and preparations, spices - foodstuffs for particular nutritional uses | Enterobacteriaceae count at 37 °C | Plate method (pour plate) | PN-EN ISO 21528-2:2017-08 | |
| 45 | Water, Water intended for human consumption | Total count of microorganisms at 22 oC after 72 h and at 36 oC after 48 h | Plate method (pour plate) | PN-EN ISO 6222:2004 | |
| 46 | Water, Water intended for human consumption | Presence and number of enterococci | Membrane filtration method | PN-EN ISO 7899-2:2004 | |
| 47 | Water, Water intended for human consumption | Presence and count of coliform bacteria | Membrane filtration method | PN-EN ISO 9308-1:2014-12 + A1:2017-04 | |
| 48 | Water, Water intended for human consumption | Presence and count of Escherichia coli | Membrane filtration method | PN-EN ISO 9308-1:2014-12 + A1:2017-04 | |
| 49 | Water | Presence and number of Legionella Range od 1 jtk/100 ml Matrix A; Procedure 5,7 (Medium A and Medium C-GVPC) |
Membrane filtration method | PN-EN ISO 11731:2017-08 | |
| 50 | Water | Presence and count of coagulase-positive staphylococci | Membrane filtration method | PB-05/LM wydanie 2 z dnia 12.01.2022 r. | na podstawie metodyki PZH | |
| 51 | Water | Presence and count of Pseudomonas aeruginosa | Membrane filtration method | PN-EN ISO 16266:2009 | |
| 52 | Cosmetics | Presence of Pseudomonas aeruginosa | Culture method with biochemical confirmation | PN-EN ISO 22717:2016-01 + A1:2023-03 | |
| 53 | Cosmetics | Presence of Staphylococcus aureus | Culture method with biochemical confirmation | PN-EN ISO 22718:2016-01 + A1:2023-01 | |
| 54 | Cosmetics | Presence of Escherichia coli | Culture method with biochemical confirmation | PN-EN ISO 21150:2016-01 + A1:2023-03 | |
| 55 | Cosmetics | Presence of Candida albicans | Culture method | PN-EN ISO 18416:2016-01 + A1:2023-03 | |
| 56 | Cosmetics | Mesophilic aerobic bacteria count | Plate method (pour plate) | PN-EN ISO 21149:2017-07 +A1:2023-01 | |
| 57 | Cosmetics | Yeast and mould count | Plate method (pour plate) | PN-EN ISO 16212:2017-08 + A1:2023-01 | |
Reference standards (45)
PB-01/LM wydanie 4 z dnia 12.01.2022 r. na podstawie wytycznych PZH
PB-02/LF wydanie 2 z dnia 12.01.2022 r.
PB-02/LM wydanie 4 z dnia 12.01.2022 r. na podstawie instrukcji producenta testu
PB-05/LM wydanie 2 z dnia 12.01.2022 r.
PB-06/LM wydanie 2 z dnia 12.01.2022 r.
PB-12/LF wydanie 2 z dnia 12.01.2022 r. na podstawie metody HACH Nr 8021, Nr 8167
PB-23/LF wydanie 2 z dnia 12.01.2022 r.
PN-77/C-04584
PN-82/C-04576.08
PN-83/E-04040-03
PN-92/C-04590.03
PN-EN 1622:2006
PN-EN 1838:2013-11
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 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 21528-2:2017-08
PN-EN ISO 22717:2016-01 + A1:2023-03
PN-EN ISO 22718:2016-01 + A1:2023-01
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 7150-1:2002
PN-EN ISO 7887:2012 + Ap1:2015-06 pkt 7
PN-EN ISO 7899-2:2004
PN-EN ISO 7932:2005+ A1:2020-09
PN-EN ISO 8467:2001
PN-EN ISO 9308-1:2014-12 + A1:2017-04
PN-EN ISO 9612:2011 z wyłączeniem metody obejmującej strategię 2 - punkt 10 i metody obejmującej strategię 3 - punkt 11
PN-ISO 5667-5:2017-10
PN-ISO 6059:1999
PN-ISO 6332:2001+Ap1:2016-06
PN-N-01307:1994
na podstawie metodyki PZH