🇵🇱 GŁÓWNY INSPEKTORAT JAKOŚCI HANDLOWEJ PL

PCA AB 285 • Warszawa, 波兰 • 183 项方法

食品与饮料石油化工与燃料微生物水与废水

GŁÓWNY INSPEKTORAT JAKOŚCI HANDLOWEJ 是由 PCA 认可的实验室，认可编号 AB 285（Warszawa，波兰）。认可范围涵盖 183 项检测方法，涉及以下领域：食品与饮料、石油化工与燃料、微生物、水与废水。检测对象包括：农产品、食品（农业食品类物品） E、食品 E、Olive oil、肉与肉制品。最常用的技术：重量法、气相色谱-氢火焰离子化检测法（GC-FID）、分光光度法。

要点速览

认可编号: PCA AB 285
认可范围内方法数: 183
检测对象种类: 97
所用技术数: 47
城市: Warszawa, 波兰

认可编号: AB 285
认可机构: PCA
地址: ARTYKUŁÓW ROLNO-SPOŻYWCZYCH, Al. Jerozolimskie 98, 00-807 Warszawa, LABORATORIUM W GDYNI, Al. Marszałka Piłsudskiego 8/12, 81-378 Gdynia
城市: Warszawa, 波兰

该实验室检测什么 (97)

农产品、食品（农业食品类物品） E — 21 项方法
食品 E — 14 项方法
Olive oil — 11 项方法
肉与肉制品 — 9 项方法
Vegetable and animal oils and fats — 6 项方法
Fruit juices and nectars — 4 项方法
啤酒 — 4 项方法
Butter — 3 项方法
Canned fish — 3 项方法
Agricultural products, food (agri-food products) containing: -soya — 2 项方法
Bread — 2 项方法
Cereals, cereal products E — 2 项方法
Chocolates without additions — 2 项方法
Common wheat — 2 项方法
Fish products — 2 项方法
另有 82 项

所用检测技术 (47)

重量法 — 28 项方法
气相色谱-氢火焰离子化检测法（GC-FID） — 12 项方法
分光光度法 — 11 项方法
显微镜法 — 9 项方法
平板法（倾注培养） — 8 项方法
滴定法 — 8 项方法
目视法 — 8 项方法
Visual method (colour reaction) — 7 项方法
高效液相色谱-二极管阵列检测法（HPLC-DAD） — 6 项方法
平板法（表面涂布） — 5 项方法
Real Time PCR method — 4 项方法
Enzymatic-spectrophotometric method — 3 项方法
Isoelectric focusing method — 3 项方法
Pressure method — 3 项方法
Thermostatic test method — 3 项方法
另有 32 项

认可范围 — 项检测方法 (183)

序号	检测对象	方法 / 参数	技术	依据文件
检测方法
1	乳与乳制品	霉菌与酵母菌计数	平板法（倾注培养）	PN-ISO 6611:2007
2	Milk, cream and sour cream	Homogenisation efficiency 范围 (1 - 100)%	显微镜法	PN-75/A-86059
3	Fish semi-preserves	Package tightness	目视法	PN-A-86765:1999
4	Cereal products, Pasta, Spices, Fruit or vegetable products, Biscuits, Meat products	沙门氏菌属（Salmonella spp.）的检出	培养法结合生化与血清学确认	PN-EN ISO 6579-1:2017-04 \| PN-EN ISO 6579-1:2017-04/A1:2020-09
5	Tea, Milk and dairy products, Spices, Cereal products, Fish products	Presence of coagulase-positive staphylococci (Staphylococcus aureus and other species)	Culture method with rabbit plasma confirmation	PN-EN ISO 6888-3:2004 \| PN-EN ISO 6888-3:2004/AC:2005
6	Pasta, Meat products	Count of coagulase – positive staphylococci at 37°C (Staphylococcus aureus and other species)	平板法（表面涂布）	PN-EN ISO 6888-1:2022-03 \| PN-EN ISO 6888-1:2022-03/A1:2024-02
7	Tea, Milk and dairy products, Fruit or vegetable products	Coliform bacteria count at 30°C	平板法（倾注培养）	PN-ISO 4832:2007
8	Tea, Milk and dairy products, Fruit or vegetable products, Cereal products, Meat products	Presence of coliform bacteria at 30°C	Tube culture method	PN-ISO 4831:2007
9	Milk and dairy products, Fruit or vegetable products, Cereal products, Non-alcoholic beverages	Mesophilic lactic acid bacteria count	平板法（倾注培养）	PN-ISO 15214:2002
10	Fruit or vegetable products, Meat products, Fish products	Count of anaerobic bacteria reducing sulphates (IV)	平板法（倾注培养）	PN-ISO 15213:2005
11	Milk and milk products, Fruit or vegetable products, Meat products, Fish products, Apple juice	Count of spores of anaerobic bacteria reducing sulphates (IV)	平板法（倾注培养）	PN-ISO 15213:2005
12	Milk and milk products, Fruit or vegetable products, Meat products, Fish products, Apple juice	Count of sulphate (IV) reducing Clostridium spp.	平板法（倾注培养）	PN-EN ISO 15213-1:2023-08 PN_EN ISO 15213-1:2023-08/Ap1:2024-02
13	Food with water activity higher than 0,95	霉菌与酵母菌计数	平板法（表面涂布）	PN-ISO 21527-1:2009
14	Food with water activity lower than or equal to 0,95	霉菌与酵母菌计数	平板法（表面涂布）	PN-ISO 21527-2:2009
15	Roasted ground coffee	Presence of adulterations of ground coffee	显微镜法	PB-04/PM/LG wydanie 4 z dnia 15.09.2023 r.
16	Breadcrumbs	耐久性	Thermostatic test method	PN-A-74113:1997 zał. B
17	Meat, meat products and meat delicatessen products	Presence of bone particles / mechanically separated meat (MSM)	显微镜法	PB-02/PM/LG wydanie 6 z dnia 15.09.2023 r
18	Bread	Microbiological stability	Thermostatic test method	PN-A-74102:1999 zał. D z wyłączeniem pkt. D.4.1
19	Bread	Presence of lactic acid bacteria	显微镜法	PN-A-74102:1999 zał. C
20	Tomato products	Mould filament count, Howard method 范围 (2-100)%	显微镜法	AOAC OFFICIAL METHODS OF ANALYSIS 44.207 (1984)
21	Jams	Presence of pests (mites)	显微镜法	PN-A-75100:1994
22	Plum jam	Presence of pests (mites)	显微镜法	PN-A-75102:1993
23	Fish products	Presence of mechanically separated fish meat (MSM R)	显微镜法	PB-11/PM/LG wydanie 3 z dnia 15.09.2023 r.
24	Parsley	Identity of parsley and parsnip	Macroscopic method	PB-03/PM/LG wydanie 3 z dnia 15.09.2023 r.
25	香草与香辛料	Content of foreign material not of animal origin - other plants 范围 (0,5 – 99,0)%	重量法	PN-EN ISO 927:2009, \| PN-EN ISO 927:2009/AC:2012
26	啤酒	Presence of yeasts	平板法（表面涂布）	PB-12/PM/LG wydanie 3 z dnia 15.09.2023 r.
27	Cheeses from sheep's milk, goat's milk or mixtures of sheep's and goat's milk	Presence of cow's milk	Isoelectric focusing method	Rozporządzenie Wykonawcze Komisji (UE) 2018/150, Zał. VIII, Dodatek
28	Cheeses from sheep's milk, goat's milk or mixtures of sheep's milk, goat's milk and cow's milk	Cow's milk content 范围 (0,5 – 100,0)%	Isoelectric focusing method	Rozporządzenie Wykonawcze Komisji (UE) 2018/150, Zał. VIII, Dodatek
29	Cheeses from mixtures of cow's milk and sheep's milk or goat's milk	Presence of sheep/ goat milk	Isoelectric focusing method	Rozporządzenie Wykonawcze Komisji (UE) 2018/150, Zał. VIII, Dodatek
30	Pig and wild boar meat, fresh and frozen	Identification of meat proteins in a pH gradient	Isoelectric focusing method (IEF)	PB-25/PM/LG Wydanie 1 z dnia 25 września 2023 r.
31	Agricultural products, food (agri-food products) containing: -soya	Presence of sequences specific for genetically modified organisms (GMO)- screening 35 S promoter NOS terminator	Real Time PCR method	PB-21/PM/LG wydanie 2 z dnia 15.09.2023 r.
32	Agricultural products, food (agri-food products) containing: -soya	Obecność genetycznie zmodyfikowanych organizmów (GMO) -soja GTS 40-3-2 范围 0,1 %	Real Time PCR method	PB-21/PM/LG wydanie 2 z dnia 15.09.2023 r.
33	Agricultural products, food (agri-food products) containing: -maize	Obecność genetycznie zmodyfikowanych organizmów (GMO) kukurydza Bt176, MON810 范围 od 0,1 %	Real Time PCR method	PB-24/PM/LG wydanie 1 z dnia 25.08.2023 r.
34	Agricultural products, food (agri-food products) containing: - soya	Genetically modified organism (GMO) content soja GTS 40-3-2 范围 (0,10 - 100,00) %	Real Time PCR method	PB-28/PM/LG wydanie 1 z dnia 28.02.2025 r.
35	肉与肉制品	Content of meat raw material (chicken, beef, pork) 范围 (0,1-100,0%)	Real-Time PCR method	PB-22/PM/LG wydanie 2 z dnia 15.09.2023 r.
36	Milk products E	菌落总数	平板法（倾注培养）	Normy, Procedury Badawcze
37	Milk products E	Lactobacillus acidophilus count	平板法（表面涂布）	Normy
38	Food in hermetically sealed packaging E	Package tightness	Vacuum method	Normy
39	Food in hermetically sealed packaging E	耐久性	Thermostatic test method	Normy
40	Herbs and spices E	Identity	显微镜法	Procedura Badawcza: \| PB-06/PM/LG
41	Fresh and frozen fish, Fresh and frozen seafood E	Presence of sarcoplasmic proteins of the identified fish/ seafood species	Isoelectric focusing method (IEF)	PB-13/PM/LG \| PB-14/PM/LG
42	Fish and fish products, Seafood products, Fresh and frozen seafood E	Presence of specific DNA identified for a given fish/ seafood species	PCR-MSSCP method	PB-15/PM/LG \| PB-16/PM/LG
43	食品 E	Presence of specific DNA	PCR method	Procedury badawcze
44	食品 E	微生物总数	平板法（倾注培养）	PN-EN ISO 4833-1
45	Milk powder	Insolubility index 范围 (0,1 – 2,0) ml (24oC) Pomiar objętości		PN-ISO 8156:2014-07
46	Unsweetened condensed milk	Solids-non-fat content, Calculated		Rozporządzenie MRiRW z dnia 8 lipca 2004 r. (Dz. U. Nr 164 poz. 1723) Zał. Nr 2/ PN-EN ISO 1737:2010
47	Liquid milk	密度范围 (1,0233 – 1,0373) g/ml	Lactodensimetric method	PN-68/A-86122
48	乳与乳制品	Lactose content 范围 (0,09 – 80,96) %	Enzymatic - spectrophotometric method	PN-ISO 5765-2:2015-09
49	Fermented milk beverages	Solids-non-fat content, Calculated		PN-ISO 13580:2017-03 \| PN-ISO 8262-3:2011 \| PN-EN 7208:2010
50	Milk products	Presence of foreign fats	气相色谱-氢火焰离子化检测法（GC-FID）	PN-EN ISO 17678:2019
51	Milk products (with fat content above 10 %)	Sterol content in anhydrous milk fat cholesterol (140,0 – 300,0) mg/100 g fat campesterol (1,0 – 50,0) mg/100 g fat stigmasterol (1,0 – 71,0) mg/100 g fat β-sitosterol (1,5 – 120,0) mg/100 g fat	气相色谱-氢火焰离子化检测法（GC-FID）	PN-ISO 12078:2022
52	啤酒	Carbon dioxide content 范围 (0,40 – 0,75) %	Pressure method	PN-A-79093-6:2000
53	啤酒	Filling 范围 (250 – 700) ml Pomiar objętości		PN-A-79093-9:2000
54	啤酒	Bitterness value 范围 (6 - 81) JG	分光光度法	PN-A-79093-12:2000
55	Lager beer	色度范围 (5,7 – 25,0) j. EBC	分光光度法	PN-A-79093-5:2000
56	Lager beer	Colloidal stability index 范围 (1,0 - 4,0) ml	目视法	PN-A-79093-7:2000
57	无酒精饮料	Carbon dioxide content 范围 (0,10 – 0,90) g/100ml	Pressure method	PN-85/A-79033
58	无酒精饮料	Filling 范围 (58-2000) ml Pomiar objętości		PN-85/A-79033
59	Non-alcoholic beverages, Energy drinks, Milk coffee beverages	Caffeine content 无酒精饮料 Napoje energetyczne 范围 (5 – 500) mg/l Mleczne napoje kawowe 范围 (25 - 200) mg/l	高效液相色谱-二极管阵列检测法（HPLC-DAD）	PB-83/PAF/LG wydanie 1 z dnia 10.04.2024 r.
60	Spirit drinks, Wines, Champagnes, Fermented wine beverages	Carbon dioxide content 范围 (1,40-3,45) bar 范围 (3,40-6,35) g/l	Pressure method	PB-82/PAF/LG wydanie 1 z 17.07.2023 r.
61	Spirit drinks, bottled spirit	Content of dry residue after evaporation 范围 (0,1 – 50) g/hl	重量法	PN-A-79529-19:2005
62	Spirit drinks, bottled spirit	Filling 范围 (250 – 1000) ml	重量法	PN-A-79529-3:2005 pkt 5.1
63	Spirit drinks	Presence of furfural	目视法	PN-A-79529-12:2005
64	Fruit juices and nectars and vegetable juices	Formol number 范围 (3,6 - 68,2) ml 0,1 mol NaOH/100ml	电位滴定法	PN-EN 1133:1999
65	Fruit juices and nectars and vegetable juices	磷含量范围 (13,4 – 203) mg/l	分光光度法	PN-EN 1136:2001
66	Fruit juices and nectars	Citric acid to D-isocitric acid ratio, Calculated		PN-EN 1137:2000 \| PN-EN 1139:2000
67	Fruit juices and nectars	Proline content 范围 (10 - 1520) mg/l	分光光度法	PN-EN 1141:2000
68	Fruit juices and nectars	Content of water-soluble pectins 范围 (283 - 2374) mg/l	分光光度法	IFU 26 (Rev. 2012)
69	Fruit juices and nectars	Total extract content/, Soluble substance content, Calculated		IFU 8 (Rev.2017)., s. 7-31
70	Fruit and vegetable juices	Sugar-free extract content, Calculated		IFU 8 (Rev.2017)., s. 7-31 \| PN-90/A-75101/07
71	Fruit and vegetable preserves	Ascorbic acid content (Vitamin C) 范围 (8,9 – 315,0) mg/100 g lub mg/100 ml	分光光度法	PN-A-04019:1998
72	Wines	Glucose, fructose, sucrose content Glucose (0,3 – 60) g/l Fructose (0,3 - 100) g/l Sucrose (1 – 40) g/l	高效液相色谱-示差折光检测法（HPLC-RID）	OIV-MA-AS311-03:R2016
73	Common wheat	Loose bulk density of grain 范围 (65,0 – 88,0) kg/hl	重量法	PN-EN ISO 7971-3:2019-03
74	Common wheat	Sedimentation index 范围 (20 – 50) ml	Sedimentation method	PN-EN ISO 5529:2010
75	Durum wheat	Loose bulk density of grain 范围 (65,0 – 88,0) kg/hl	重量法	PN-EN ISO 7971-3:2019-03
76	Rye	Loose bulk density of grain 范围 (58,0 – 84,0) kg/hl	重量法	PN-EN ISO 7971-3:2019-03
77	Oats	Loose bulk density of grain 范围 (39,8 – 59,4) kg/hl	重量法	PN-EN ISO 7971-3:2019-03
78	Cereals and cereal products	Gluten spreading 范围 (1 – 10) mm	Ball diameter measurement method	PN-77/A-74041
79	Cereal products	Total fibre content 范围 (1,7 – 20,8) %	重量法	PN-A-79011-15:1998
80	Oilseed rape	Content of live mites 范围 (1 – 20) szt./kg Zawartość rozkruszków martwych 范围 (1 – 20) szt./kg	目视法	PN-90/R-66145
81	Oilseed rape	Alkenyl glucosinolate content up to 25 μmol/g fat-free dry matter approx. 30 μmol/g fat-free dry matter approx. 35 μmol/g fat-free dry matter	Glucose test method – visual	PN-90/R-66151
82	Sunflower seeds	Presence of alkenyl glucosinolates from 25 μmol/g fat-free dry matter	Glucose test method – visual	PN-90/R-66151
83	Legume seeds	Crude fibre content 范围 ( 3,0 – 8,0) %	重量法	PN-ISO 5498:1996
84	茶	Crude fibre content 范围 (8,0 – 28,9) %	重量法	PN-ISO 15598:2002
85	茶	Water extract 范围 (25,0 – 47,0) %	重量法	PN-ISO 9768:1996, \| PN-ISO 9768:1996 /AC1:2000
86	Sour cream and sweet cream, Light-coloured fermented milk beverages	Presence of gelatine	Visual method (colour reaction)	AOAC Official Method 17th Edition, 2000 920.106 (33.2.37)
87	Sour cream and sweet cream	Presence of starch	Visual method (colour reaction)	PN-78/A-86028
88	Light-coloured milk products	Presence of starch	Visual method (colour reaction)	PN-78/A-86028
89	Butter	Fat-free dry matter content 范围 (0,50 – 3,92) %	重量法	PN-EN ISO 3727-2:2004
90	Butter	Fat content calculated		PN-EN ISO 3727-3:2005
91	Butter	Lactose content 范围 (0,10 – 0,80) %	Enzymatic-spectrophotometric method	PB-80/PAF/LG wydanie 2 z dnia 15.09.2023 r.
92	Light-coloured dairy ice cream	Presence of starch	Visual method (colour reaction)	PN-67/A-86430
93	Canned fish	Dry matter content of tomato sauce 范围 (8,8 – 18,5) %	折射法	PN-74/A-86745
94	Canned fish	Share of the aqueous layer 范围 (1,0-20,0)%	Volume measurement method	PN-92/A-86732
95	Canned fish	Histamine content 范围 (10 - 485) mg/kg	High-performance liquid chromatography with diode array detection (HPLC - DAD)	PN-EN ISO 19343:2017
96	Fish products	Presence of starch	Visual method (colour reaction)	PN-85/A-82059
97	Breaded meat, fish including fish fingers	Meat content, Calculated		PB-81/PAF/LG wydanie 1 z 26.06.2023 r.
98	Vegetable and animal oils and fats	色度范围 (1 – 16)	Visual method according to the iodine scale	PN-84/C-04534/02
99	Vegetable and animal oils and fats	Anisidine value 范围 (0,1 – 8,0)	分光光度法	PN-EN ISO 6885:2016-04
100	Vegetable and animal oils and fats	Insoluble impurity content 范围 (0,01 – 0,50) %	重量法	PN-EN ISO 663:2017-03
101	Vegetable and animal oils and fats	Alkalinity (soap content) 范围 (1,5 –15,0) mg oleinianu sodu/kg	滴定法	PN-EN ISO 10539:2002
102	Vegetable and animal oils and fats	Content of unsaponifiable matter 范围 (0,10 – 5,00) %	重量法	PN-EN ISO 18609:2002
103	Vegetable and animal oils and fats	Iodine value 范围 (7,4 – 196) g/100 g	滴定法	PN-EN ISO 3961:2025-07
104	Olive oil	Extinction coefficient K270, K268, K232 范围 K270 0,10 – 2,50 K268 0,10 – 2,50 K232 1,50 – 3,00 Ekstynkcja właściwa ΔK (z obliczeń)	分光光度法	COI/T.20/Doc. No 19/Rev. 52019
105	Olive oil	Glycerol 2-monopalmitate content 范围 (0,3 - 1,9)%	气相色谱-氢火焰离子化检测法（GC-FID）	COI/T.20/Doc. No 23/ Rev. 1 2017
106	Olive oil	Wax content 范围 (34 - 2980) mg/kg	气相色谱-氢火焰离子化检测法（GC-FID）	COI/T.20/Doc. No 28/Rev. 4/2024
107	Olive oil	Erythrodiol and uvaol content 范围 (1,2 – 17,6) %	气相色谱-氢火焰离子化检测法（GC-FID）	COI/T.20/ Doc. No 26/Rev. 5 2020
108	Olive oil	Erythrodiol content 范围 (18 - 542) mg/kg	气相色谱-氢火焰离子化检测法（GC-FID）	COI/T.20/ Doc. No 26/Rev. 5 2020
109	Olive oil	Fatty acid ethyl ester content 范围 (8 – 270) mg/kg	气相色谱-氢火焰离子化检测法（GC-FID）	COI/T.20/Doc. No 28/Rev. 4/2024
110	Olive oil, cold-pressed oils	Stigmastadiene content 范围 (0,02 – 4,0) mg/kg	气相色谱-氢火焰离子化检测法（GC-FID）	COI/T.20/Doc. No 11/Rev. 4 2021
111	Olive oil	Stigmastadiene content 范围 (4,0 – 105,0) mg/kg	气相色谱-氢火焰离子化检测法（GC-FID）	COI/T.20/Doc.No 16/Rev. 2 – 2017
112	Olive oil	Content of triglycerides with ECN 42 范围 (0,32 - 10,65)% Różnica między rzeczywistą a teoretyczną zawartością triglicerydów z ECN 42 Z obliczeń	高效液相色谱-示差折光检测法（HPLC-RID）	COI/T.20/Doc. No 20 /Rev. 4 2017
113	Olive oil	Sterol content cholesterol (0,07 – 0,3) % brassikasterol (0,09 – 3,4) % kampesterol (3,1 – 11,1) % stigmasterol (0,6 – 3,3)% Δ7-stigmastenol (0,2 – 5,0) % Β-sitosterol App (83,4 – 95,7) % Całkowita zawartość steroli 范围 (1025 – 2877) mg/kg	气相色谱-氢火焰离子化检测法（GC-FID）	COI/T.20/ Doc. No 26/Rev. 5 2020
114	Olive oil	Aliphatic alcohol content 范围 (115 – 516) mg/kg	气相色谱-氢火焰离子化检测法（GC-FID）	COI/T.20/ Doc. No 26/Rev. 5 2020
115	Margarine	Fat-free dry matter content 范围 (0,5 – 3,5) %	重量法	PN-A-86933:1995
116	Pasta	Egg count calculated		PN-A-74131:1999, zał. B
117	Mayonnaise	Hen egg yolk content 范围 (0,5 – 6,9) %	重量法	PN-A-86950:1995, \| PN-A-86950:1995/Ap1: 2000
118	肉与肉制品	Presence of starch	Visual method (colour reaction)	PN-85/A-82059
119	肉与肉制品	Added phosphorus content calculated as P2O5 范围 (0,01 – 0,90)%	重量法	PN-ISO 2294:1999 \| PN-A-82060:1999
120	肉与肉制品	Nitrite content expressed as NaNO2 范围 (20 – 275) mg/kg	分光光度法	PN-EN 12014-3:2006 \| PN-EN 12014-3:2006/Ap1:2008
121	肉与肉制品	Presence of carrageenans	Visual method (colour reaction)	PB-33/PAF/LG, wydanie 4 z dnia 15.09.2023 r.
122	肉与肉制品	Hydroxyproline content 范围 (0,05 –0,85) %	分光光度法	PN-ISO 3496:2000
123	肉与肉制品	Collagen content, Calculated		Rozporządzenie Parlamentu Europejskiego i Rady (UE) Nr 1169/2011 z dnia 25.10.2011r.
124	肉与肉制品	Connective tissue content, Calculated		Rozporządzenie Parlamentu Europejskiego i Rady (UE) Nr 1169/2011 z dnia 25.10.2011r.
125	肉与肉制品	Ratio of collagen content to protein content, Calculated		Rozporządzenie Parlamentu Europejskiego i Rady (UE) Nr 1169/2011 z dnia 25.10.2011r.
126	Meat and raw meat preparations	Content of added water, Calculated		PB-79/PAF/LG wydanie 2 z dnia 15.09.2023 r.
127	Canned meat	Input of meat and fat raw materials calculated		PN-A-82022:1998
128	Frozen vegetables	Enzymatic activity	目视法	PN-90/A-75051
129	Spices	Essential oil content 范围 (0,1 – 25,0) ml/100g Pomiar objętości		PN-EN ISO 6571:2009, \| PN-EN ISO 6571:2009/A1:2018-02
130	Tomato concentrate	Total acidity expressed as citric acid in relation to the extract (calculated)		PN-90/A-75101/04, \| PN-90/A-75101/04/Az1:2002
131	Tomato concentrate	Volatile acidity expressed as acetic acid, in relation to the extract (calculated)		PN-90/A-75101/05 \| PB-72/PAF/LG wydanie 3 z dnia 15.09.2023 r.
132	Roasted coffee, Instant coffee	Caffeine content 范围 (0,03 – 4,40) g/100 g s.m.	高效液相色谱-二极管阵列检测法（HPLC-DAD）	PN-ISO 10095:1997
133	Milk chocolate without additions	Lactose content 范围 (0,10 – 8,85) %	Enzymatic-spectrophotometric method	PB-80/PAF/LG, wydanie 2 z dnia 15.09.2023 r.
134	Milk chocolate	Milk dry matter content, Calculated		PB-85/PAF/LG wydanie 1 z dnia 10.09.2024 r.
135	Chocolate without additives	Presence of cocoa butter equivalents Zawartość odpowiedników tłuszczu kakaowego 范围 (1,30-5,00) g CBE/100g czekolady Zawartość tłuszczu mlecznego (MF) 范围 (3,80 – 28,27) g/100g tłuszczu Zawartość tłuszczu mlecznego (MF) w g/100g produktu Z obliczeń	Gas chromatography with flame ionization detection (GC-FID); Gas chromatography with flame ionization detection (GC-FID); Gas chromatography with flame ionization detection (GC-FID)	PN-EN ISO 23275-1:2009 \| PN-EN ISO 23275-2:2010; Report EUR 22666 EN:2007
136	Chocolate	Theobromine content 范围 (250 – 9884) mg/kg Zawartość beztłuszczowej suchej masy kakaowej Z obliczeń	高效液相色谱-二极管阵列检测法（HPLC-DAD）	Journal of the Association of Public Analysts (2012) Volume 40 pg 1-12
137	Chocolates without additions	Cocoa dry matter content, Calculated		PB-85/PAF/LG wydanie 1 z dnia 10.09.2024 r.
138	Chocolates without additions	Cocoa fat content, Calculated		PB-85/PAF/LG wydanie 1 z dnia 10.09.2024 r.
139	Milk chocolate without additions	Total content of cocoa fat and milk fat, Calculated		PB-85/PAF/LG wydanie 1 z dnia 10.09.2024 r.
140	Fresh and frozen fish, Fresh and frozen seafood	Presence of polyphosphates	Thin-layer chromatography (TLC)	PN-A-82060:1999 Załącznik A
141	农产品、食品（农业食品类物品） E	Content of water/ dry matter/ moisture/ mass loss/ moisture and content of volatile substances	重量法	Przepisy prawne, normy
142	农产品、食品（农业食品类物品） E	Water content, Volume measurement		Przepisy prawne, normy
143	农产品、食品（农业食品类物品） E	Content of fat/ free fat	萃取-重量法	Normy
144	农产品、食品（农业食品类物品） E	Content of table salt/ salt/ sodium chloride	滴定法	Normy
145	农产品、食品（农业食品类物品） E	Sodium chloride/ salt/ table salt content	电位滴定法	Normy
146	农产品、食品（农业食品类物品） E	pH 值	电位法	Normy, procedury badawcze
147	农产品、食品（农业食品类物品） E	氮含量 Protein content Calculated	Titrimetric method (Kjeldahl method)	Normy
148	Fish, seafood E	Net mass without glaze, glaze content	重量法	Normy
149	农产品、食品（农业食品类物品） E	Net mass, mass of solid ingredients, mass of solid ingredients relative to net mass, proportion of solid ingredients, brine content, lid content, body content, filling content	重量法	Przepisy prawne, normy, procedury badawcze
150	农产品、食品（农业食品类物品） E	Acidity, total acidity, titratable acidity, fat acidity, acid value, oil acidity, acid value of extracted fat, volatile acidity	滴定法	Przepisy prawne, normy
151	农产品、食品（农业食品类物品） E	Titratable acidity, total acidity, acid content expressed as citric acid, acidity	电位滴定法	Przepisy prawne, normy
152	食品 E	Content of sugars, reducing sugars, reducing sugars after inversion, starch Content of sugar-free extract, sucrose Calculated	滴定法	Przepisy prawne, normy
153	农产品、食品（农业食品类物品） E	Content of ash, ash insoluble in HCl, water-soluble ash in relation to total ash	重量法	Przepisy prawne, normy, procedury badawcze
154	农产品、食品（农业食品类物品） E	Alkalinity of water-soluble ash (as KOH)	滴定法	Przepisy prawne, normy, procedury badawcze
155	农产品、食品（农业食品类物品） E	Total extract content	折射法	Normy
156	农产品、食品（农业食品类物品） E	Presence of pests and their residues	目视法	Normy, procedury badawcze
157	农产品、食品（农业食品类物品） E	Content of impurities, grain fractions, metallic and ferromagnetic, organic, inorganic, mineral impurities	重量法	Normy
158	农产品、食品（农业食品类物品） E	Presence of impurities, mineral, organic, inorganic, mechanical and burnt particles	目视法	Normy
159	Vegetable and animal oils and fats E	Peroxide value	滴定法	Przepisy prawne, normy
160	Vegetable and animal oils and fats E	Peroxide value	分光光度法	Przepisy prawne, normy
161	Cereals, cereal products, groats E	Screening, degree of comminution, grain uniformity	重量法	Normy
162	食品 E	二氧化硫含量	滴定法	Normy
163	Cereals, cereal products E	Gluten content (hand washing, mechanical washing)	重量法	PN-A-74041
164	Cereals, cereal products E	Falling number	Viscometric method	PN-EN ISO 3093
165	食品 E	Pasteurisation efficiency, low pasteurisation efficiency, high pasteurisation efficiency	目视法	Normy, Procedury badawcze
166	食品 E	Organic acid content	Enzymatic-spectrophotometric method	Normy
167	食品 E	Preservative content	高效液相色谱-二极管阵列检测法（HPLC-DAD）	Normy i procedury badawcze
168	食品 E	Sweetener content	高效液相色谱-二极管阵列检测法（HPLC-DAD）	Normy
169	农产品、食品（农业食品类物品） E	Composition/content of fatty acids	气相色谱-氢火焰离子化检测法（GC-FID）	Przepisy prawne, normy, procedury badawcze
170	食品 E	Content/presence of colourants	高效液相色谱-二极管阵列检测法（HPLC-DAD）	Procedury badawcze
171	食品 E	Alcohol content, original wort extract, real extract, apparent extract, general extract, total extract, density	Oscillometric method	Przepisy prawne, Normy
172	食品 E	钾含量 Sodium content Sodium chloride content Calculated	火焰原子吸收光谱法（FAAS）	Normy, Procedury badawcze
173	Olive oil	Median of defects, Median of fruitiness, Sensory classification	Scaling method	COI/T.20/Doc. No 15/Rev. 11 June 2024
174	Legume seeds	Calibre 范围 (49 – 3091) szt./100g	重量法	PB-07/PS/LG wydanie 1 z dnia 27.08.2025 r.
175	Frozen shrimps	Number (size) 范围 (60 – 784) szt. /kg 范围 (27 – 356) szt. /lb	重量法	Codex Stan 92-1981. Adopted in 1981. Revised in 1995 and 2017. Amended in 2011, 2013, 2014 and 2024 Codex Stan 234-1999. Adopted in 1999. Last amendment: 2024
176	农产品、食品（农业食品类物品） E	Organoleptic quality attributes		Normy
177	食品 E	Size, Direct measurement		Normy
178	农产品、食品（农业食品类物品） E	Content of product with defects, content of impurities	重量法	Normy
179	农产品、食品（农业食品类物品） E	Content of defective product	Direct measurement method and calculated	Normy
180	农产品、食品（农业食品类物品） E	Content of defective product	Quantitative – enumeration method	Normy
181	Frozen fish E	Content of improperly dressed fish	Quantitative – enumeration method	Normy
182	食品 E	Organoleptic quality attributes	Point method	Normy
183	食品 E	Content of components	重量法	Normy

引用标准 (147)

AOAC OFFICIAL METHODS OF ANALYSIS 44.207 (1984)

AOAC Official Method 17th Edition, 2000 920.106 (33.2.37)

COI/T.20/ Doc. No 26/Rev. 5 2020

COI/T.20/Doc. No 11/Rev. 4 2021

COI/T.20/Doc. No 15/Rev. 11 June 2024

COI/T.20/Doc. No 19/Rev. 52019

COI/T.20/Doc. No 20 /Rev. 4 2017

COI/T.20/Doc. No 23/ Rev. 1 2017

COI/T.20/Doc. No 28/Rev. 4/2024

COI/T.20/Doc.No 16/Rev. 2 – 2017

Codex Stan 92-1981. Adopted in 1981. Revised in 1995 and 2017. Amended in 2011, 2013, 2014 and 2024 Codex Stan 234-1999. Adopted in 1999. Last amendment: 2024

IFU 26 (Rev. 2012)

IFU 8 (Rev.2017)., s. 7-31

Journal of the Association of Public Analysts (2012) Volume 40 pg 1-12

Normy

Normy i procedury badawcze

Normy, Procedury Badawcze

Normy, Procedury badawcze

Normy, procedury badawcze

OIV-MA-AS311-03:R2016

PB-02/PM/LG wydanie 6 z dnia 15.09.2023 r

PB-03/PM/LG wydanie 3 z dnia 15.09.2023 r.

PB-04/PM/LG wydanie 4 z dnia 15.09.2023 r.

PB-06/PM/LG

PB-07/PS/LG wydanie 1 z dnia 27.08.2025 r.

PB-11/PM/LG wydanie 3 z dnia 15.09.2023 r.

PB-12/PM/LG wydanie 3 z dnia 15.09.2023 r.

PB-13/PM/LG

PB-14/PM/LG

PB-15/PM/LG

PB-16/PM/LG

PB-21/PM/LG wydanie 2 z dnia 15.09.2023 r.

PB-22/PM/LG wydanie 2 z dnia 15.09.2023 r.

PB-24/PM/LG wydanie 1 z dnia 25.08.2023 r.

PB-25/PM/LG Wydanie 1 z dnia 25 września 2023 r.

PB-28/PM/LG wydanie 1 z dnia 28.02.2025 r.

PB-33/PAF/LG, wydanie 4 z dnia 15.09.2023 r.

PB-72/PAF/LG wydanie 3 z dnia 15.09.2023 r.

PB-79/PAF/LG wydanie 2 z dnia 15.09.2023 r.

PB-80/PAF/LG wydanie 2 z dnia 15.09.2023 r.

PB-80/PAF/LG, wydanie 2 z dnia 15.09.2023 r.

PB-81/PAF/LG wydanie 1 z 26.06.2023 r.

PB-82/PAF/LG wydanie 1 z 17.07.2023 r.

PB-83/PAF/LG wydanie 1 z dnia 10.04.2024 r.

PB-85/PAF/LG wydanie 1 z dnia 10.09.2024 r.

PN-67/A-86430

PN-68/A-86122

PN-74/A-86745

PN-75/A-86059

PN-77/A-74041

PN-78/A-86028

PN-84/C-04534/02

PN-85/A-79033

PN-85/A-82059

PN-90/A-75051

PN-90/A-75101/04,

PN-90/A-75101/04/Az1:2002

PN-90/A-75101/05

PN-90/A-75101/07

PN-90/R-66145

PN-90/R-66151

PN-92/A-86732

PN-A-04019:1998

PN-A-74041

PN-A-74102:1999 zał. C

PN-A-74102:1999 zał. D z wyłączeniem pkt. D.4.1

PN-A-74113:1997 zał. B

PN-A-74131:1999, zał. B

PN-A-75100:1994

PN-A-75102:1993

PN-A-79011-15:1998

PN-A-79093-12:2000

PN-A-79093-5:2000

PN-A-79093-6:2000

PN-A-79093-7:2000

PN-A-79093-9:2000

PN-A-79529-12:2005

PN-A-79529-19:2005

PN-A-79529-3:2005 pkt 5.1

PN-A-82022:1998

PN-A-82060:1999

PN-A-82060:1999 Załącznik A

PN-A-86765:1999

PN-A-86933:1995

PN-A-86950:1995,

PN-A-86950:1995/Ap1: 2000

PN-EN 1133:1999

PN-EN 1136:2001

PN-EN 1137:2000

PN-EN 1139:2000

PN-EN 1141:2000

PN-EN 12014-3:2006

PN-EN 12014-3:2006/Ap1:2008

PN-EN 7208:2010

PN-EN ISO 10539:2002

PN-EN ISO 15213-1:2023-08 PN_EN ISO 15213-1:2023-08/Ap1:2024-02

PN-EN ISO 17678:2019

PN-EN ISO 18609:2002

PN-EN ISO 19343:2017

PN-EN ISO 23275-1:2009

PN-EN ISO 23275-2:2010; Report EUR 22666 EN:2007

PN-EN ISO 3093

PN-EN ISO 3727-2:2004

PN-EN ISO 3727-3:2005

PN-EN ISO 3961:2025-07

PN-EN ISO 4833-1

PN-EN ISO 5529:2010

PN-EN ISO 6571:2009,

PN-EN ISO 6571:2009/A1:2018-02

PN-EN ISO 6579-1:2017-04

PN-EN ISO 6579-1:2017-04/A1:2020-09

PN-EN ISO 663:2017-03

PN-EN ISO 6885:2016-04

PN-EN ISO 6888-1:2022-03

PN-EN ISO 6888-1:2022-03/A1:2024-02

PN-EN ISO 6888-3:2004

PN-EN ISO 6888-3:2004/AC:2005

PN-EN ISO 7971-3:2019-03

PN-EN ISO 927:2009,

PN-EN ISO 927:2009/AC:2012

PN-ISO 10095:1997

PN-ISO 12078:2022

PN-ISO 13580:2017-03

PN-ISO 15213:2005

PN-ISO 15214:2002

PN-ISO 15598:2002

PN-ISO 21527-1:2009

PN-ISO 21527-2:2009

PN-ISO 2294:1999

PN-ISO 3496:2000

PN-ISO 4831:2007

PN-ISO 4832:2007

PN-ISO 5498:1996

PN-ISO 5765-2:2015-09

PN-ISO 6611:2007

PN-ISO 8156:2014-07

PN-ISO 8262-3:2011

PN-ISO 9768:1996 /AC1:2000

PN-ISO 9768:1996,

Procedura Badawcza:

Procedury badawcze

Przepisy prawne, Normy

Przepisy prawne, normy

Przepisy prawne, normy, procedury badawcze

Rozporządzenie MRiRW z dnia 8 lipca 2004 r. (Dz. U. Nr 164 poz. 1723) Zał. Nr 2/ PN-EN ISO 1737:2010

Rozporządzenie Parlamentu Europejskiego i Rady (UE) Nr 1169/2011 z dnia 25.10.2011r.

Rozporządzenie Wykonawcze Komisji (UE) 2018/150, Zał. VIII, Dodatek