🇵🇱 LABORATORIUM LabWet PL
MicrobiologyFood & beveragesPetrochemistry & fuelsEnvironment
LABORATORIUM LabWet is a laboratory accredited by PCA under number AB 858 (Bielsko-Biała, Poland). Its accreditation scope covers 17 test methods in the following areas: Microbiology, Food & beverages, Petrochemistry & fuels, Environment. Test objects include: Meat and meat products, Milk and dairy products, Alcoholic beverage…, Poultry meat, Excised samples from slaughter animal carcasses, Feed. Most frequently used techniques: Culture method with biochemical and serological confirmation, Plate method (pour plate), Culture method with biochemical confirmation.
At a glance
- Accreditation number: PCA AB 858
- Methods in scope: 17
- Types of test objects: 7
- Techniques used: 5
- City: Bielsko-Biała, Poland
- Accreditation number
- AB 858
- Accreditation body
- PCA
- Address
- Małgorzata Dumańska, Anna Husar, Maria Wawrzuta, Spółka Cywilna, ul. Karpacka 76
- City
- Bielsko-Biała, Poland
What this laboratory tests (7)
- Meat and meat products, Milk and dairy products, Alcoholic beverages and spirit drinks, Fruit and vegetables, fruit, vegetable and vegetable-meat preserves, Fish and fish products, Sweets and confectionery, Oils, animal and vegetable fats, Cereals and cereal products, Frozen food, Delicatessen products, Eggs and egg products — 7 methods
- Poultry meat — 3 methods
- Excised samples from slaughter animal carcasses — 2 methods
- Feed — 2 methods
- Environmental samples from food production and distribution areas - swab from an area delimited by a template — 1 method
- Environmental samples from food production and distribution areas - swab from an area not delimited — 1 method
- Swabs from carcasses of slaughter animals — 1 method
Analytical techniques used (5)
- Culture method with biochemical and serological confirmation — 6 methods
- Plate method (pour plate) — 5 methods
- Culture method with biochemical confirmation — 3 methods
- Plate method (spread plate) — 2 methods
- Plate method, spread plate — 1 method
Accreditation scope — test methods (17)
| No. | Test object | Methodology / Parameters | Technique | Reference document | |
|---|---|---|---|---|---|
| Test methods | |||||
| 1 | Feed | Presence of Salmonella spp. in 10 g/ml and in 25 g/ml of sample | Culture method with biochemical and serological confirmation | PN-EN ISO 6579-1:2017-04 + A1:2020-09 | |
| 2 | Feed | Presence of Listeria monocytogenes in 25 g/ml of sample | Culture method with biochemical confirmation | PN-EN ISO 11290-1:2017-07 | |
| 3 | Excised samples from slaughter animal carcasses | Total viable count | Plate method (pour plate) | PN-EN ISO 4833-1:2013-12 + Ap1:2016-11 | |
| 4 | Excised samples from slaughter animal carcasses | Enterobacteriaceae rod count | Plate method (pour plate) | PN-ISO 21528-2:2017-08 | |
| 5 | Meat and meat products, Milk and dairy products, Alcoholic beverages and spirit drinks, Fruit and vegetables, fruit, vegetable and vegetable-meat preserves, Fish and fish products, Sweets and confectionery, Oils, animal and vegetable fats, Cereals and cereal products, Frozen food, Delicatessen products, Eggs and egg products | Count of ß-glucuronidase-positive, Escherichia coli | Plate method (pour plate) | PN-ISO 16649-2:2004 | |
| 6 | Meat and meat products, Milk and dairy products, Alcoholic beverages and spirit drinks, Fruit and vegetables, fruit, vegetable and vegetable-meat preserves, Fish and fish products, Sweets and confectionery, Oils, animal and vegetable fats, Cereals and cereal products, Frozen food, Delicatessen products, Eggs and egg products | Total viable count | Plate method (pour plate) | PN-EN ISO 4833-1:2013-12 + Ap1:2016-11 | |
| 7 | Meat and meat products, Milk and dairy products, Alcoholic beverages and spirit drinks, Fruit and vegetables, fruit, vegetable and vegetable-meat preserves, Fish and fish products, Sweets and confectionery, Oils, animal and vegetable fats, Cereals and cereal products, Frozen food, Delicatessen products, Eggs and egg products | Coagulase-positive staphylococci count | Plate method (spread plate) | PN-EN ISO 6888-1:2022-03 + A1:2024-02 | |
| 8 | Meat and meat products, Milk and dairy products, Alcoholic beverages and spirit drinks, Fruit and vegetables, fruit, vegetable and vegetable-meat preserves, Fish and fish products, Sweets and confectionery, Oils, animal and vegetable fats, Cereals and cereal products, Frozen food, Delicatessen products, Eggs and egg products | Listeria monocytogenes count | Plate method (spread plate) | PN-EN ISO 11290-2:2017-07 | |
| 9 | Meat and meat products, Milk and dairy products, Alcoholic beverages and spirit drinks, Fruit and vegetables, fruit, vegetable and vegetable-meat preserves, Fish and fish products, Sweets and confectionery, Oils, animal and vegetable fats, Cereals and cereal products, Frozen food, Delicatessen products, Eggs and egg products | Enterobacteriaceae rod count | Plate method (pour plate) | PN-ISO 21528-2:2017-08 | |
| 10 | Meat and meat products, Milk and dairy products, Alcoholic beverages and spirit drinks, Fruit and vegetables, fruit, vegetable and vegetable-meat preserves, Fish and fish products, Sweets and confectionery, Oils, animal and vegetable fats, Cereals and cereal products, Frozen food, Delicatessen products, Eggs and egg products | Presence of Salmonella spp. in the tested mass or volume of sample in 10 g/ml and in 25 g/ml of sample. | Culture method with biochemical and serological confirmation | PN-EN ISO 6579-1:2017-04 + A1:2020-09 | |
| 11 | Meat and meat products, Milk and dairy products, Alcoholic beverages and spirit drinks, Fruit and vegetables, fruit, vegetable and vegetable-meat preserves, Fish and fish products, Sweets and confectionery, Oils, animal and vegetable fats, Cereals and cereal products, Frozen food, Delicatessen products, Eggs and egg products | Presence of Listeria monocytogenes in the tested mass or volume of sample in 25 g/ml of sample | Culture method with biochemical confirmation | PN-EN ISO 11290-1:2017-07 | |
| 12 | Swabs from carcasses of slaughter animals | Presence of Salmonella spp. rods | Culture method with biochemical and serological confirmation | PN-EN ISO 6579-1:2017-04 + A1:2020-09 | |
| 13 | Environmental samples from food production and distribution areas - swab from an area delimited by a template | Presence of Salmonella spp. rods | Culture method with biochemical and serological confirmation | PN-EN ISO 6579-1:2017-04 + A1:2020-09 | |
| 14 | Environmental samples from food production and distribution areas - swab from an area not delimited | Presence of Listeria monocytogenes | Culture method with biochemical confirmation | PN-EN ISO 11290-1:2017-07 | |
| 15 | Poultry meat | Presence of, Salmonella Enteritidis in 10 g/ml and in 25 g/ml of sample. | Culture method with biochemical and serological confirmation | PN-EN ISO 6579-1:2017-04 + A1:2020-09 oraz | PB 01 wydanie 1 z dnia 01.05.2012 | |
| 16 | Poultry meat | Presence of, Salmonella Typhimurium in 10 g/ml and in 25 g/ml of sample. | Culture method with biochemical and serological confirmation | PN-EN ISO 6579-1:2017-04 + A1:2020-09 oraz | PB 01 wydanie 1 z dnia 01.05.2012 | |
| 17 | Poultry meat | Campylobacter spp. count | Plate method, spread plate | PN-EN ISO 10272-2:2017-10 | |
Reference standards (10)
PB 01 wydanie 1 z dnia 01.05.2012
PN-EN ISO 10272-2:2017-10
PN-EN ISO 11290-1:2017-07
PN-EN ISO 11290-2:2017-07
PN-EN ISO 4833-1:2013-12 + Ap1:2016-11
PN-EN ISO 6579-1:2017-04 + A1:2020-09
PN-EN ISO 6579-1:2017-04 + A1:2020-09 oraz
PN-EN ISO 6888-1:2022-03 + A1:2024-02
PN-ISO 16649-2:2004
PN-ISO 21528-2:2017-08