🇵🇱 CONTROL FOOD Sp. z o.o. PL
食品与饮料微生物环境水与废水
CONTROL FOOD Sp. z o.o. 是由 PCA 认可的实验室，认可编号 AB 483（Mysiadło，波兰）。认可范围涵盖 72 项检测方法，涉及以下领域：食品与饮料、微生物、环境、水与废水。检测对象包括：Meat and meat products, Delicatessen products、肉与肉制品、Environmental samples from food production and food trade areas: -…、Environmental samples from food production and food trade areas – s…。最常用的技术：平板法（倾注培养）、Enzyme immunoassay method ELISA、平板法（表面涂布）。
要点速览
- 认可编号: PCA AB 483
- 认可范围内方法数: 72
- 检测对象种类: 37
- 所用技术数: 19
- 城市: Mysiadło, 波兰
- 认可编号
- AB 483
- 认可机构
- PCA
- 地址
- Nowa Iwiczna ul. Różana 12, 05-500 Mysiadło, LABORATORIUM, Al. 550-lecia 1
- 城市
- Mysiadło, 波兰
该实验室检测什么 (37)
- Meat and meat products, Delicatessen products — 10 项方法
- 肉与肉制品 — 10 项方法
- Environmental samples from food production and food trade areas: - swab from a template-delimited surface - swab from a surface not delimited by a template, including from hands — 9 项方法
- Environmental samples from food production and food trade areas – swabs — 3 项方法
- 熟食制品 — 3 项方法
- Carcasses of slaughter animals - excised samples — 2 项方法
- Environmental samples from food production and food trade areas: - surface imprint — 2 项方法
- Milk and dairy products, Dairy products, Meat and meat products, Delicatessen products, Flour and cereal products, Fish, Beverages — 2 项方法
- Milk and dairy products, Meat and meat products, Fish and fish products, Fruit, vegetables and fruit-vegetable products, Dried fruit, nuts, flakes, seeds and vegetables, Bakery and confectionery products, Ready meals, Pet food — 2 项方法
- Pork and pork meat products — 2 项方法
- Carcasses of slaughter animals - excised samples - swabs — 1 项方法
- Carcasses of slaughter animals - swabs - rinse liquids — 1 项方法
- Carcasses of slaughter animals: - swabs — 1 项方法
- Carcasses of slaughter animals: - swabs from an area delimited by a template — 1 项方法
- Environmental samples from food production and distribution areas - swab from an area delimited by a template - swab from an area not delimited by a template, including from hands - surface imprint — 1 项方法
- 另有 22 项
所用检测技术 (19)
- 平板法（倾注培养） — 11 项方法
- Enzyme immunoassay method ELISA — 6 项方法
- 平板法（表面涂布） — 6 项方法
- 培养法结合生化与血清学确认 — 5 项方法
- 培养法结合生化确认 — 4 项方法
- 实时荧光 PCR 法 — 4 项方法
- 重量法 — 4 项方法
- 分光光度法 — 3 项方法
- 培养法 — 3 项方法
- 培养法（附生化与显微确证） — 3 项方法
- 滴定法 — 3 项方法
- Plate method (Petrifilm) — 2 项方法
- 接触平皿法 — 2 项方法
- 萃取-重量法 — 2 项方法
- Enzymatic-gravimetric method — 1 项方法
- 另有 4 项
实验室部门 (2)
- 微生物实验室；Al. 550-lecia 1, 08-300 Sokołów Podlaski — 42 项方法
- Chemical Laboratory; Al. 550-lecia 1, 08-300 Sokołów Podlaski — 30 项方法
实验室地点
- Pracownia Chemiczna — Al. 550-lecia 1, 08-300 Sokołów Podlaski
- Pracownia Mikrobiologiczna — Al. 550-lecia 1, 08-300 Sokołów Podlaski
- Pracownia Chemiczna; Al. 550-lecia 1, 08-300 Sokołów Podlaski —
- Pracownia Mikrobiologiczna; Al. 550-lecia 1, 08-300 Sokołów Podlaski —
认可范围 — 项检测方法 (72)
| 序号 | 检测对象 | 方法 / 参数 | 技术 | 依据文件 | |
|---|---|---|---|---|---|
| Chemical Laboratory; Al. 550-lecia 1, 08-300 Sokołów Podlaski | |||||
| 1 | 肉与肉制品 | Chloride content (NaCl) 范围 (0,25 - 10,00) % |
电位滴定法 | PN-ISO 1841-2:2002 | |
| 2 | 肉与肉制品 | 水分含量 范围 (7,00 - 80,00) % |
重量法 | PN-ISO 1442:2000 | |
| 3 | 肉与肉制品 | 总磷含量 范围 (0,30 - 0,80) % 范围 (3,0 – 8,0) g/kg Zawartość fosforu dodanego (z obliczeń) |
重量法 | PN-A-82060:1999 | |
| 4 | 肉与肉制品 | Hydroxyproline content 范围 (0,03 - 0,50) % |
分光光度法 | PN-ISO 3496:2000 | |
| 5 | 肉与肉制品 | Collagen content (calculated), Ratio of collagen content to protein content (calculated) | Rozporządzenie Parlamentu Europejskiego i Rady (UE) Nr 1169/2011 z dn. 25.10.2011 r. (Dz.U.L 304 z 22.11.2011, s.18, z późn. zm.) | ||
| 6 | 肉与肉制品 | Free fat content 范围 (1,0 - 85,0) % |
萃取-重量法 | PN-ISO 1444:2000 | |
| 7 | 肉与肉制品 | 亚硝酸盐含量 范围 (5– 125) mg/kg |
分光光度法 | PN-EN 12014-3:2006 +Ap1:2008 | |
| 8 | 肉与肉制品 | 硝酸盐含量 范围 (5– 125) mg/kg |
分光光度法 | PN-EN 12014-3:2006 +Ap1:2008 | |
| 9 | Meat and meat products, Protein preparations, Delicatessen products | 凯氏氮含量 范围 (0,2 - 15,00) % 蛋白质含量（计算值） |
滴定法 | PN-75/A-04018+Az3:2002 | |
| 10 | Meat and meat products, Delicatessen products | Total ash content 范围 (0,3 - 7,0) % |
重量法 | PN-ISO 936:2000 | |
| 11 | Meat and meat products, Delicatessen products, Cereal products | Fibre content 范围 (0,5 -8,5)% |
Enzymatic-gravimetric method | AOAC 991.43:1994 | |
| 12 | Meat and meat products, Delicatessen products | 糖含量 范围 (0,1 – 12,0) % Luffa-Schoorla |
滴定法 | PN-85/A-82100 pkt. 2.5 | |
| 13 | Meat and meat products, Delicatessen products | 淀粉含量 范围 (0,4 - 16,0) % Luffa-Schoorla |
滴定法 | PN-85/A-82100 pkt. 2.6 | |
| 14 | Meat and meat products, Delicatessen products | Available carbohydrate content (calculated) | Rozporządzenie parlamentu Europejskiego i Rady (UE) Nr 1169/2011 z dn. 25.10.2011r.(Dz.U.L 304 z 22.11.2011, s.18, z późn. zm.) | ||
| 15 | Meat and meat products, Delicatessen products | Total carbohydrate content (calculated) | PB-22 wydanie 2 z dnia 09.12.2024 r. | ||
| 16 | Meat and meat products, Delicatessen products | Energy value (calculated) | PB-22 wydanie 2 z dnia 09.12.2024 r. | ||
| 17 | Meat and meat products, Delicatessen products | 水分活度 范围 0,560 – 0,993 |
电化学法 | PN-ISO 21807:2005 | |
| 18 | 熟食制品 | 水分含量 范围 (23,0 – 90,0) % |
重量法 | PN-85/A-82100 pkt. 2.2 | |
| 19 | 熟食制品 | Total fat content (after hydrolysis) 范围 (0,3 – 75,0)% |
萃取-重量法 | PN-85/A-82100 pkt.2.3.2 | |
| 20 | 熟食制品 | Sodium chloride content 范围 (0,5 – 3,5)% |
Titrimetric method (Mohr) | PN-85/A-82100 pkt.2.7 | |
| 21 | 肉与肉制品 | pH 值 范围 4,00 – 8,00 |
电位法 | PN-ISO 2917:2001 +Ap1:2002 | |
| 22 | Meat and meat products, Delicatessen products | Gliadin content 范围 (2,5 – 80,0) mg/kg Zawartość białek glutenu 范围 (5,0 – 160,0) mg/kg （计算得出） |
Enzyme immunoassay method ELISA | PB-26 wyd. 2 z dn. 29.09.2023 | na podstawie instrukcji producenta testu R-Biopharm RIDASCREEN Gliadin ELISA | |
| 23 | Meat and meat products, Delicatessen products | Soy protein content 范围 (1,3 – 25,0) mg/kg |
Enzyme immunoassay method ELISA | PB-29 wyd. 1 z dn. 25.07.2025 | na podstawie instrukcji producenta | |
| 24 | Environmental samples from food production and food trade areas | Presence of soy proteins on the swabbed surface | Enzyme immunoassay method ELISA | PB-29 wyd. 1 z dn. 25.07.2025 | na podstawie instrukcji producenta | |
| 25 | Meat and meat products, Delicatessen products | Milk protein content 范围 (2,5 – 25,0) mg/kg |
Enzyme immunoassay method ELISA | PB-30 wyd. 1 z dn. 25.07.2025 | na podstawie instrukcji producenta | |
| 26 | Environmental samples from food production and food trade areas – swabs | Gliadin protein content 范围 (0,05 – 25,0) mg/pow. wymazu Zawartość białek glutenu 范围 (0,1 – 50,0) mg/badaną powierzchnię (z obliczeń) |
Enzyme immunoassay method ELISA | PB-26 wyd. 2 z dn. 29.09.2023 | na podstawie instrukcji producenta testu R-Biopharm RIDASCREEN Gliadin ELISA | |
| 27 | Environmental samples from food production and food trade areas – swabs | Presence of milk proteins on the swabbed surface | Enzyme immunoassay method ELISA | PB-30 wyd. 1 z dn. 25.07.2025 | na podstawie instrukcji producenta | |
| 28 | Environmental samples from food production and food trade areas – swabs | Sampling for biological testing (allergens) | PN-EN ISO 18593:2018-08 | ||
| 29 | Pork and pork meat products | Meat content (calculated) | Rozporządzenie Komisji (WE) NR 2004/2002 z dnia 8 listopada 2002 (Dz.U.L 308 z 09.11.2002) | ||
| 30 | Pork and pork meat products | Content of added water (calculated) | Rozporządzenie parlamentu Europejskiego i Rady (UE) Nr 1169/2011 z dn. 25.10.2011r.(Dz.U.L 304 z 22.11.2011, s.18, z późn. zm.) | ||
| 微生物实验室；Al. 550-lecia 1, 08-300 Sokołów Podlaski | |||||
| 31 | Milk and dairy products, Dairy products, Beverages, Vegetables and vegetable products, Fruit products, Flour and cereal products, Meat and meat products, Delicatessen products, Fish, Confectionery products, Spices, Dry and freeze-dried products | Coagulase-positive staphylococci count (Staphylococcus aureus and other species) | 平板法（表面涂布） | PN-EN ISO 6888-1:2022-03 +A1:2024-02 | |
| 32 | Milk and dairy products, Dairy products, Beverages, Vegetables and vegetable products, Fruit products, Cereal and cereal products, Meat and meat products, Delicatessen products, Confectionery products, Fish, Spices, Dry and freeze-dried products | Coagulase-positive staphylococci count (Staphylococcus aureus and other species) | 平板法（倾注培养） | PN-EN ISO 6888-2:2022-03 +A1:2024-02 | |
| 33 | Milk and dairy products, Dairy products, Vegetables and vegetable products, Fruit and fruit products, Meat and meat products, Delicatessen products, Herbs and spices | 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 +A1:2020-09 | |
| 34 | Milk and dairy products, Dairy products, Beverages, Vegetables and vegetable products, Fruit products, Cereal and cereal products, Meat and meat products, Delicatessen products, Fish, Spices and herbs, Dry and freeze-dried products | 大肠埃希氏菌（Escherichia coli）计数 | 平板法（倾注培养） | PN-ISO 16649-2:2004 | |
| 35 | Milk and dairy products, Dairy products, Beverages, Fruit products, Vegetables and vegetable products, Cereal and cereal products, Meat and meat products, Delicatessen products, Fish, Herbs and spices, Confectionery products, Dry and freeze-dried products | 肠杆菌科（Enterobacteriaceae）计数 | 平板法（倾注培养） | PN-ISO 21528-2:2017-08 | |
| 36 | Milk and dairy products, Dairy products, Beverages, Fruit products, Vegetables and vegetable products, Cereals and cereal products, Meat and meat products, Delicatessen products, Herbs and spices, Dry and freeze-dried products | 微生物总数 | 平板法（倾注培养） | PN-EN ISO 4833 – 1:2013-12 +Ap1:2016-11 +A1:2022-06 | |
| 37 | Milk and dairy products, Dairy products, Meat and meat products, Delicatessen products, Flour and cereal products, Fish, Beverages | 单核细胞增生李斯特氏菌的检出 | 培养法结合生化确认 | PN-EN ISO 11290-1:2017-07 | |
| 38 | Milk, milk products and preparations, Beverages, Cereal and cereal products, Meat and meat products, Delicatessen products, Fruit and fruit products, Vegetables and vegetable products, Confectionery products, Fish, Powdered and freeze-dried products | 单核细胞增生李斯特氏菌计数 | 平板法（表面涂布） | PN-EN ISO 11290-2:2017-07 | |
| 39 | Milk, Dairy products, Beverages, Cereals and cereal products, Vegetables and vegetable products, Fruit products, Meat and meat products, Delicatessen products, Fish, Spices, Confectionery products | Mesophilic lactic acid bacteria count | 平板法（倾注培养） | PN-ISO 15214:2002 | |
| 40 | Products with water activity aw ≤ 0,6, Milk, Spices, Herbs, Additives, Flour, Dry and freeze-dried products | 霉菌与酵母菌计数 | 平板法（倾注培养） | PN-ISO 7954:1999 | |
| 41 | Milk and dairy products, Meat and meat products, Delicatessen products, Spices | Presence of coagulase-positive staphylococci | 培养法 | PN-EN ISO 6888-3 :2004 pkt.9.1 +AC:2005 | |
| 42 | 肉与肉制品 | Presence of anaerobic spore-forming bacteria and anaerobic sulfite (IV)-reducing spore-forming bacteria | 培养法 | PN-A-82055-12:1997 pkt.2 | |
| 43 | Poultry meat | Presence of Salmonella Typhimurium, Salmonella Enteritidis | 培养法结合生化与血清学确认 | PN-EN ISO 6579-1:2017-04 +A1:2020-09 + Schemat Kaufmanna-White’a-Le Minora (2007) | |
| 44 | Products with water activity aw >0,95, Milk and milk products, Dairy preparations, Beverages, Fruit, Vegetables and vegetable products, Meat and meat products, Delicatessen products, Cereal products | 霉菌与酵母菌计数 | 平板法（表面涂布） | PN-ISO 21527-1:2009 | |
| 45 | Products with water activity 0,6˂ aw ≤0,95, Milk product, Juices, Fruit and fruit products, Seeds, Cereals and cereal products, Meat preparations and products, Seasoning, Dough and confectionery products | 霉菌与酵母菌计数 | 平板法（表面涂布） | PN – ISO 21527-2:2009 | |
| 46 | Milk and dairy products, Dairy products, Beverages, Vegetables and vegetable products, Fruit products, Flour and cereal products, Meat and meat products, Delicatessen products, Fish, Spices, Dry and freeze-dried products | 大肠菌群计数 | 平板法（倾注培养） | PN-ISO 4832:2007 | |
| 47 | Raw meat, Vegetables | Presence of Escherichia coli O157 | 培养法结合生化与血清学确认 | PN-EN ISO 16654:2002 +A1:2017-06 +A2:2023-08 | |
| 48 | Milk and dairy products, Meat and meat products, Fish and fish products, Fruit, vegetables and fruit-vegetable products, Dried fruit, nuts, flakes, seeds and vegetables, Bakery and confectionery products, Ready meals, Pet food | Presence of Salmonella DNA | 实时荧光 PCR 法 | PB-27 wyd. 1 z dnia 05.02.2025 | na podstawie instrukcji producenta testu | |
| 49 | Milk and dairy products, Meat and meat products, Fish and fish products, Fruit, vegetables and fruit-vegetable products, Dried fruit, nuts, flakes, seeds and vegetables, Bakery and confectionery products, Ready meals, Pet food | Presence of Listeria monocytogenes DNA | 实时荧光 PCR 法 | PB-28 wyd. 1 z dnia 05.02.2025 | na podstawie instrukcji producenta testu | |
| 50 | Milk and dairy products, Dairy products, Spices, Meat and meat products, Delicatessen products | Presence of coliform bacteria | 培养法 | PN-ISO 4831:2007 | |
| 51 | Milk and dairy products, Dairy products, Meat and meat products, Delicatessen products, Flour and cereal products, Fish, Beverages | Presence of Listeria spp. | 培养法结合生化确认 | PN-EN ISO 11290-1:2017-07 | |
| 52 | Meat and meat products, Delicatessen products, Dairy products, Spices, Vegetables and vegetable products | 大肠埃希氏菌（Escherichia coli）计数 | Plate method (Petrifilm) | PB-03 wydanie 8 z dnia 25.11.2025 | na podstawie instrukcji producenta | |
| 53 | Environmental samples from food production and food trade areas: - swab from a template-delimited surface - swab from a surface not delimited by a template, including from hands | 微生物总数 | 平板法（倾注培养） | PN-EN ISO 4833-1:2013-12 +Ap1:2016-11+A1:2022-06 | |
| 54 | Environmental samples from food production and food trade areas: - swab from a template-delimited surface - swab from a surface not delimited by a template, including from hands | 肠杆菌科（Enterobacteriaceae）计数 | 平板法（倾注培养） | PN-ISO 21528-2:2017-08 | |
| 55 | Environmental samples from food production and food trade areas: - swab from a template-delimited surface - swab from a surface not delimited by a template, including from hands | 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 +A1:2020-09 | |
| 56 | Environmental samples from food production and food trade areas: - swab from a template-delimited surface - swab from a surface not delimited by a template, including from hands | 单核细胞增生李斯特氏菌的检出 | 培养法结合生化确认 | PN-EN ISO 11290-1:2017-07 | |
| 57 | Environmental samples from food production and food trade areas: - swab from a template-delimited surface - swab from a surface not delimited by a template, including from hands | Presence of Listeria spp. | 培养法结合生化确认 | PN-EN ISO 11290-1:2017-07 | |
| 58 | Environmental samples from food production and food trade areas: - swab from a template-delimited surface - swab from a surface not delimited by a template, including from hands | Presence of Salmonella DNA | 实时荧光 PCR 法 | PB-27 wyd. 1 z dnia 05.02.2025 | na podstawie instrukcji producenta testu | |
| 59 | Environmental samples from food production and food trade areas: - swab from a template-delimited surface - swab from a surface not delimited by a template, including from hands | Presence of Listeria monocytogens DNA | 实时荧光 PCR 法 | PB-28 wyd. 1 z dnia 05.02.2025 | na podstawie instrukcji producenta testu | |
| 60 | Environmental samples from food production and food trade areas: - swab from a template-delimited surface - swab from a surface not delimited by a template, including from hands | Presence of Campylobacter spp. | 培养法（附生化与显微确证） | PN-EN ISO 10272-1:2017-08 +A1:2023-08 | |
| 61 | Environmental samples from food production and food trade areas: - swab from a template-delimited surface - swab from a surface not delimited by a template, including from hands | Campylobacter spp. count | 平板法（表面涂布） | PN-EN ISO 10272-2:2017-10 +A1:2023-08 | |
| 62 | Environmental samples from food production and food trade areas: - surface imprint | 微生物总数 | 接触平皿法 | PB-04 wydanie 4 z dnia 10.01.2019 | |
| 63 | Environmental samples from food production and food trade areas: - surface imprint | 肠杆菌科（Enterobacteriaceae）计数 | 接触平皿法 | PB-05 wydanie 5 z dnia 10.01.2019 | |
| 64 | Raw meat | Presence of Campylobacter spp. | 培养法（附生化与显微确证） | PN-EN ISO 10272-1:2017-08 +A1:2023-08 | |
| 65 | Carcasses of slaughter animals: - swabs | Presence of Campylobacter spp. | 培养法（附生化与显微确证） | PN-EN ISO 10272-1:2017-08 +A1:2023-08 | |
| 66 | Raw poultry meat | Campylobacter spp. count | 平板法（表面涂布） | PN-EN ISO 10272-2:2017-10 +A1:2023-08 | |
| 67 | Carcasses of slaughter animals - excised samples | 微生物总数 | 平板法（倾注培养） | PN-EN ISO 4833-1:2013-12 +Ap1:2016-11+A1:2022-06 | |
| 68 | Carcasses of slaughter animals - excised samples | 肠杆菌科（Enterobacteriaceae）计数 | 平板法（倾注培养） | PN-ISO 21528-2:2017-08 | |
| 69 | Carcasses of slaughter animals - swabs - rinse liquids | 大肠埃希氏菌（Escherichia coli）计数 | Plate method (Petrifilm) | PB-03 wydanie 7 z dnia 06.06.2022 | na podstawie instrukcji producenta | |
| 70 | Carcasses of slaughter animals: - swabs from an area delimited by a template | 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 +A1:2020-09 | |
| 71 | Carcasses of slaughter animals - excised samples - swabs | 微生物检测用样品采集 | PN-ISO 17604:2015-10 | ||
| 72 | Environmental samples from food production and distribution areas - swab from an area delimited by a template - swab from an area not delimited by a template, including from hands - surface imprint | 微生物检测用样品采集 | PN-EN ISO 18593:2018-08 | ||
引用标准 (55)
AOAC 991.43:1994
PB-03 wydanie 7 z dnia 06.06.2022
PB-03 wydanie 8 z dnia 25.11.2025
PB-04 wydanie 4 z dnia 10.01.2019
PB-05 wydanie 5 z dnia 10.01.2019
PB-22 wydanie 2 z dnia 09.12.2024 r.
PB-26 wyd. 2 z dn. 29.09.2023
PB-27 wyd. 1 z dnia 05.02.2025
PB-28 wyd. 1 z dnia 05.02.2025
PB-29 wyd. 1 z dn. 25.07.2025
PB-30 wyd. 1 z dn. 25.07.2025
PN – ISO 21527-2:2009
PN-75/A-04018+Az3:2002
PN-85/A-82100 pkt. 2.2
PN-85/A-82100 pkt. 2.5
PN-85/A-82100 pkt. 2.6
PN-85/A-82100 pkt.2.3.2
PN-85/A-82100 pkt.2.7
PN-A-82055-12:1997 pkt.2
PN-A-82060:1999
PN-EN 12014-3:2006 +Ap1:2008
PN-EN ISO 10272-1:2017-08 +A1:2023-08
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 16654:2002 +A1:2017-06 +A2:2023-08
PN-EN ISO 18593:2018-08
PN-EN ISO 4833 – 1:2013-12 +Ap1:2016-11 +A1:2022-06
PN-EN ISO 4833-1:2013-12 +Ap1:2016-11+A1:2022-06
PN-EN ISO 6579-1:2017-04 +A1:2020-09
PN-EN ISO 6579-1:2017-04 +A1:2020-09 + Schemat Kaufmanna-White’a-Le Minora (2007)
PN-EN ISO 6888-1:2022-03 +A1:2024-02
PN-EN ISO 6888-2:2022-03 +A1:2024-02
PN-EN ISO 6888-3 :2004 pkt.9.1 +AC:2005
PN-ISO 1442:2000
PN-ISO 1444:2000
PN-ISO 15214:2002
PN-ISO 16649-2:2004
PN-ISO 17604:2015-10
PN-ISO 1841-2:2002
PN-ISO 21527-1:2009
PN-ISO 21528-2:2017-08
PN-ISO 21807:2005
PN-ISO 2917:2001 +Ap1:2002
PN-ISO 3496:2000
PN-ISO 4831:2007
PN-ISO 4832:2007
PN-ISO 7954:1999
PN-ISO 936:2000
Rozporządzenie Komisji (WE) NR 2004/2002 z dnia 8 listopada 2002 (Dz.U.L 308 z 09.11.2002)
Rozporządzenie Parlamentu Europejskiego i Rady (UE) Nr 1169/2011 z dn. 25.10.2011 r. (Dz.U.L 304 z 22.11.2011, s.18, z późn. zm.)
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na podstawie instrukcji producenta
na podstawie instrukcji producenta testu
na podstawie instrukcji producenta testu R-Biopharm RIDASCREEN Gliadin ELISA