🇵🇱 AQM LAB POLSKA SP. Z O.O. PL
微生物食品与饮料水与废水环境
AQM LAB POLSKA SP. Z O.O. 是由 PCA 认可的实验室，认可编号 AB 1136（Koleczkowo，波兰）。认可范围涵盖 27 项检测方法，涉及以下领域：微生物、食品与饮料、水与废水、环境。检测对象包括：Meat and meat products Dairy products Fruit and vegetables and frui…、Environmental samples from food production and food trade areas - s…、水 生活饮用水、Fresh poultry meat Poultry neck skins。
要点速览
- 认可编号: PCA AB 1136
- 认可范围内方法数: 27
- 检测对象种类: 8
- 城市: Koleczkowo, 波兰
- 认可编号
- AB 1136
- 认可机构
- PCA
- 地址
- ul. Lipowa 1, Bojano, 84-207 Koleczkowo
- 城市
- Koleczkowo, 波兰
该实验室检测什么 (8)
- Meat and meat products Dairy products Fruit and vegetables and fruit, vegetable and vegetable-meat preserves Fish and fish products Sweets and confectionery Herbal raw materials and preparations, spices Cereals and cereal products Frozen food Food additives — 7 项方法
- Environmental samples from food production and food trade areas - swab from a surface delimited by a template - swab from a surface not delimited by a template, including from hands — 5 项方法
- 水 生活饮用水 — 5 项方法
- Fresh poultry meat Poultry neck skins — 3 项方法
- Slaughter animal carcasses - carcass excisions — 3 项方法
- Slaughter animal carcasses - excised samples from carcasses, swabs — 2 项方法
- Food with water activity greater than 0,95 — 1 项方法
- Meat and meat products Dairy products Fruit and vegetables Delicatessen products Fish and fish products Sweets and confectionery Cereals and cereal products Frozen food Food additives — 1 项方法
认可范围 — 项检测方法 (27)
| 序号 | 检测对象 | 方法 / 参数 | 技术 | 依据文件 | |
|---|---|---|---|---|---|
| 检测方法 | |||||
| 1 | Meat and meat products Dairy products Fruit and vegetables and fruit, vegetable and vegetable-meat preserves Fish and fish products Sweets and confectionery Herbal raw materials and preparations, spices Cereals and cereal products Frozen food Food additives | Presence of Salmonella spp Culture method with biochemical and serological confirmation | PN-EN ISO 6579-1:2017-04 + A1:2020-09 | ||
| 2 | Meat and meat products Dairy products Fruit and vegetables and fruit, vegetable and vegetable-meat preserves Fish and fish products Sweets and confectionery Herbal raw materials and preparations, spices Cereals and cereal products Frozen food Food additives | Listeria monocytogenes count Plate method (surface plating) | PN-EN ISO 11290-2:2017-07 | ||
| 3 | Meat and meat products Dairy products Fruit and vegetables and fruit, vegetable and vegetable-meat preserves Fish and fish products Sweets and confectionery Herbal raw materials and preparations, spices Cereals and cereal products Frozen food Food additives | Total viable count Plate method (pour plate) | PN-EN ISO 4833-1:2013-12 +Ap1:2016-11+A1:2022-06 | ||
| 4 | Meat and meat products Dairy products Fruit and vegetables and fruit, vegetable and vegetable-meat preserves Fish and fish products Sweets and confectionery Herbal raw materials and preparations, spices Cereals and cereal products Frozen food Food additives | β-glucuronidase-positive Escherichia coli count Plate method (pour plate) | PN-ISO 16649-2:2004 | ||
| 5 | Meat and meat products Dairy products Fruit and vegetables and fruit, vegetable and vegetable-meat preserves Fish and fish products Sweets and confectionery Herbal raw materials and preparations, spices Cereals and cereal products Frozen food Food additives | Enterobacteriaceae count Plate method (pour plate) | PN-EN ISO 21528-2:2017-08 | ||
| 6 | Meat and meat products Dairy products Fruit and vegetables and fruit, vegetable and vegetable-meat preserves Fish and fish products Sweets and confectionery Herbal raw materials and preparations, spices Cereals and cereal products Frozen food Food additives | Coliform bacteria count Plate method (pour plate) | PN-ISO 4832:2007 | ||
| 7 | Meat and meat products Dairy products Fruit and vegetables and fruit, vegetable and vegetable-meat preserves Fish and fish products Sweets and confectionery Herbal raw materials and preparations, spices Cereals and cereal products Frozen food Food additives | Presence of Listeria monocytogenes Culture method with biochemical confirmation | PN-EN ISO 11290-1:2017-07 | ||
| 8 | Meat and meat products Dairy products Fruit and vegetables Delicatessen products Fish and fish products Sweets and confectionery Cereals and cereal products Frozen food Food additives | Count of coagulase - positive staphylococci (Staphylococcus aureus and other species) Plate method (pour plate) | PN-EN ISO 6888-2:2022-03 +A1:2024-02 | ||
| 9 | Food with water activity greater than 0,95 | Mould and yeast count Plate method (spread plate) | PN-ISO 21527-1:2009 | ||
| 10 | Environmental samples from food production and food trade areas - swab from a surface delimited by a template - swab from a surface not delimited by a template, including from hands | Presence of Listeria monocytogenes Culture method with biochemical confirmation | PN-EN ISO 11290-1:2017-07 | ||
| 11 | Environmental samples from food production and food trade areas - swab from a surface delimited by a template - swab from a surface not delimited by a template, including from hands | Total viable count Plate method (pour plate) | PN-EN ISO 4833-1:2013-12 +Ap1:2016-11+A1:2022-06 | ||
| 12 | Environmental samples from food production and food trade areas - swab from a surface delimited by a template - swab from a surface not delimited by a template, including from hands | Enterobacteriaceae count Plate method (pour plate) | EN ISO 21528-2:2017-08 | ||
| 13 | Environmental samples from food production and food trade areas - swab from a surface delimited by a template - swab from a surface not delimited by a template, including from hands | Presence of Salmonella spp Culture method with biochemical and serological confirmation | PN-EN ISO 6579-1:2017-04 + A1:2020-09 | ||
| 14 | Environmental samples from food production and food trade areas - swab from a surface delimited by a template - swab from a surface not delimited by a template, including from hands | 微生物检测用表面样品采集 | PN-EN ISO 18593:2018-08 | ||
| 15 | Fresh poultry meat Poultry neck skins | Presence of Salmonella spp Culture method with biochemical and serological confirmation | PN-EN ISO 6579-1:2017-04 + A1:2020-09 | ||
| 16 | Fresh poultry meat Poultry neck skins | Presence of Salmonella Typhimurium and Salmonella Enteritidis Culture method with biochemical and serological confirmation | PN-EN ISO 6579-1:2017-04 + A1:2020-09 oraz schemat White’a-Kauffmanna- -Le Minora:2007 | ||
| 17 | Fresh poultry meat Poultry neck skins | Campylobacter spp count Plate method (surface plating) | PN-EN ISO 10272-2:2017-10 +A1:2023-08 | ||
| 18 | Slaughter animal carcasses - carcass excisions | Total viable count Plate method (pour plate) | PN-EN ISO 4833-1:2013-12 +Ap1:2016-11+A1:2022-06 | ||
| 19 | Slaughter animal carcasses - carcass excisions | Enterobacteriaceae count Plate method (pour plate) | PN-EN ISO 21528-2:2017-08 | ||
| 20 | Slaughter animal carcasses - carcass excisions | 微生物检测用样品采集 | PN-EN ISO 17604:2015-10 | ||
| 21 | Slaughter animal carcasses - excised samples from carcasses, swabs | Presence of Salmonella spp Culture method with biochemical and serological confirmation | PN-EN ISO 6579-1:2017-04 + A1:2020-09 | ||
| 22 | Slaughter animal carcasses - excised samples from carcasses, swabs | 微生物检测用样品采集 | PN-EN ISO 17604:2015-10 | ||
| 23 | 水 生活饮用水 | Total viable count at 22°C Plate method (pour plate) | PN-EN ISO 6222:2004 | ||
| 24 | 水 生活饮用水 | Total viable count at 36°C Plate method (pour plate) | |||
| 25 | 水 生活饮用水 | 大肠菌群计数 膜过滤法 | PN-EN ISO 9308-1:2014-12 +A1:2017-04 | ||
| 26 | 水 生活饮用水 | 大肠埃希氏菌（Escherichia coli）计数 膜过滤法 | |||
| 27 | 水 生活饮用水 | 肠球菌计数 膜过滤法 | PN-EN ISO 7899-2:2004 | ||
引用标准 (17)
EN ISO 21528-2:2017-08
PN-EN ISO 10272-2:2017-10 +A1:2023-08
PN-EN ISO 11290-1:2017-07
PN-EN ISO 11290-2:2017-07
PN-EN ISO 17604:2015-10
PN-EN ISO 18593:2018-08
PN-EN ISO 21528-2:2017-08
PN-EN ISO 4833-1:2013-12 +Ap1:2016-11+A1:2022-06
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 oraz schemat White’a-Kauffmanna- -Le Minora:2007
PN-EN ISO 6888-2:2022-03 +A1:2024-02
PN-EN ISO 7899-2:2004
PN-EN ISO 9308-1:2014-12 +A1:2017-04
PN-ISO 16649-2:2004
PN-ISO 21527-1:2009
PN-ISO 4832:2007