🇵🇱 GRUPA AZOTY PL
食品与饮料微生物水与废水石油化工与燃料环境
GRUPA AZOTY 是由 PCA 认可的实验室，认可编号 AB 510（Tarnów，波兰）。认可范围涵盖 132 项检测方法，涉及以下领域：食品与饮料、微生物、水与废水、石油化工与燃料。检测对象包括：Meat and meat products, milk and milk products, fish and fish produ…、肉与肉制品、生活饮用水、Environmental samples from food production and food trade areas and…。最常用的技术：平板法（倾注培养）、平板法（表面涂布）、Near-infrared spectrometry (FT-NIR)。
要点速览
- 认可编号: PCA AB 510
- 认可范围内方法数: 132
- 检测对象种类: 36
- 所用技术数: 24
- 城市: Tarnów, 波兰
- 认可编号
- AB 510
- 认可机构
- PCA
- 地址
- JEDNOSTKA RATOWNICTWA CHEMICZNEGO Spółka z o. o., ul. E. Kwiatkowskiego 8, 33-101 Tarnów, LABORATORIUM BADAŃ ŚRODKÓW SPOŻYWCZYCH
- 城市
- Tarnów, 波兰
该实验室检测什么 (36)
- Meat and meat products, milk and milk products, fish and fish products, eggs and egg products, coffee and tea, food concentrates, non-alcoholic beverages, fruit and vegetables, fruit and vegetable and vegetable-meat preserves, sweets and confectionery products, herbal raw materials and preparations, spices, foodstuffs for particular nutritional uses, oils, animal and vegetable fats, cereals and cereal products, frozen food, delicatessen products, food additives — 21 项方法
- 肉与肉制品 — 15 项方法
- 生活饮用水 — 13 项方法
- Environmental samples from food production and food trade areas and from other surfaces: - swab, - rinse water — 11 项方法
- 动物饲料 — 6 项方法
- Feed and petfood — 5 项方法
- Meat products — 4 项方法
- Slaughter animal carcasses (excised samples) — 4 项方法
- 空气 — 4 项方法
- Beef and raw beef meat preparations — 3 项方法
- Food products with water activity higher than 0,95 — 3 项方法
- Food products with water activity lower than or equal to 0,95 — 3 项方法
- Meat and meat products, Food concentrates — 3 项方法
- Meat and raw meat preparations — 3 项方法
- Poultry meat and poultry meat products — 3 项方法
- 另有 21 项
所用检测技术 (24)
- 平板法（倾注培养） — 20 项方法
- 平板法（表面涂布） — 14 项方法
- Near-infrared spectrometry (FT-NIR) — 10 项方法
- 培养法结合生化与血清学确认 — 10 项方法
- 重量法 — 10 项方法
- Real Time PCR method — 9 项方法
- 培养法结合生化确认 — 9 项方法
- Plate method (petrifilm) — 6 项方法
- 膜过滤法 — 5 项方法
- 分光光度法 — 3 项方法
- 平板法 — 3 项方法
- MPN method (Colilert-18) — 2 项方法
- Titrimetric method (Luff-Schoorl) — 2 项方法
- Titrimetric method (Mohr) — 2 项方法
- 接触平皿法 — 2 项方法
- 另有 9 项
实验室部门 (2)
- Pracownia Mikrobiologiczna — 86 项方法
- Pracownia Chemiczna — 46 项方法
实验室地点
- LABORATORIUM BADAŃ ŚRODKÓW SPOŻYWCZYCH — ul. Braci Saków 1
- Pracownia Mikrobiologiczna — ul. Braci Saków 1, 33-100 Tarnów
- Pracownia Chemiczna — ul. Braci Saków 1, 33-100 Tarnów
认可范围 — 项检测方法 (132)
| 序号 | 检测对象 | 方法 / 参数 | 技术 | 依据文件 | |
|---|---|---|---|---|---|
| Pracownia Mikrobiologiczna | |||||
| 1 | Meat and meat products, milk and milk products, fish and fish products, eggs and egg products, coffee and tea, food concentrates, non-alcoholic beverages, fruit and vegetables, fruit and vegetable and vegetable-meat preserves, sweets and confectionery products, herbal raw materials and preparations, spices, foodstuffs for particular nutritional uses, oils, animal and vegetable fats, cereals and cereal products, frozen food, delicatessen products, food additives | 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 z wyłączeniem załącznika D | |
| 2 | Meat and meat products, milk and milk products, fish and fish products, eggs and egg products, coffee and tea, food concentrates, non-alcoholic beverages, fruit and vegetables, fruit and vegetable and vegetable-meat preserves, sweets and confectionery products, herbal raw materials and preparations, spices, foodstuffs for particular nutritional uses, oils, animal and vegetable fats, cereals and cereal products, frozen food, delicatessen products, food additives | 沙门氏菌属的检出与鉴定 | 培养法结合生化与血清学确认 | PN-EN ISO 6579-1:2017-04 + A1:2020 -09 z wyłączeniem załącznika D | ISO/TR 6579-3:2014 | |
| 3 | Meat and meat products, milk and milk products, fish and fish products, eggs and egg products, coffee and tea, food concentrates, non-alcoholic beverages, fruit and vegetables, fruit and vegetable and vegetable-meat preserves, sweets and confectionery products, herbal raw materials and preparations, spices, foodstuffs for particular nutritional uses, oils, animal and vegetable fats, cereals and cereal products, frozen food, delicatessen products, food additives | Obecność specyficznego DNA dla Salmonella spp. | Real Time PCR method | PB-ZL-2 wyd. 1 z dn. 11.01.2023 | |
| 4 | Meat and meat products, milk and milk products, fish and fish products, eggs and egg products, coffee and tea, food concentrates, non-alcoholic beverages, fruit and vegetables, fruit and vegetable and vegetable-meat preserves, sweets and confectionery products, herbal raw materials and preparations, spices, foodstuffs for particular nutritional uses, oils, animal and vegetable fats, cereals and cereal products, frozen food, delicatessen products, food additives | Obecność specyficznego DNA dla Listeria monocytogenes | Real Time PCR method | PB-ZL-2 wyd. 1 z dn. 11.01.2023 | |
| 5 | Meat and meat products, milk and milk products, fish and fish products, eggs and egg products, coffee and tea, food concentrates, non-alcoholic beverages, fruit and vegetables, fruit and vegetable and vegetable-meat preserves, sweets and confectionery products, herbal raw materials and preparations, spices, foodstuffs for particular nutritional uses, oils, animal and vegetable fats, cereals and cereal products, frozen food, delicatessen products, food additives | 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 | |
| 6 | Meat and meat products, milk and milk products, fish and fish products, eggs and egg products, coffee and tea, food concentrates, non-alcoholic beverages, fruit and vegetables, fruit and vegetable and vegetable-meat preserves, sweets and confectionery products, herbal raw materials and preparations, spices, foodstuffs for particular nutritional uses, oils, animal and vegetable fats, cereals and cereal products, frozen food, delicatessen products, food additives | Presence of Listeria spp. | 培养法结合生化确认 | PN-EN ISO 11290-1:2017-07 | |
| 7 | Meat and meat products, milk and milk products, fish and fish products, eggs and egg products, coffee and tea, food concentrates, non-alcoholic beverages, fruit and vegetables, fruit and vegetable and vegetable-meat preserves, sweets and confectionery products, herbal raw materials and preparations, spices, foodstuffs for particular nutritional uses, oils, animal and vegetable fats, cereals and cereal products, frozen food, delicatessen products, food additives | 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 | |
| 8 | Meat and meat products, milk and milk products, fish and fish products, eggs and egg products, coffee and tea, food concentrates, non-alcoholic beverages, fruit and vegetables, fruit and vegetable and vegetable-meat preserves, sweets and confectionery products, herbal raw materials and preparations, spices, foodstuffs for particular nutritional uses, oils, animal and vegetable fats, cereals and cereal products, frozen food, delicatessen products, food additives | Listeria spp. count | 平板法（表面涂布） | PN-EN ISO 11290-2:2017-07 | |
| 9 | Meat and meat products, milk and milk products, fish and fish products, eggs and egg products, coffee and tea, food concentrates, non-alcoholic beverages, fruit and vegetables, fruit and vegetable and vegetable-meat preserves, sweets and confectionery products, herbal raw materials and preparations, spices, foodstuffs for particular nutritional uses, oils, animal and vegetable fats, cereals and cereal products, frozen food, delicatessen products, food additives | 肠杆菌科（Enterobacteriaceae）计数 | 平板法（倾注培养） | PN-EN ISO 21528-2:2017-08 | |
| 10 | Meat and meat products, milk and milk products, fish and fish products, eggs and egg products, coffee and tea, food concentrates, non-alcoholic beverages, fruit and vegetables, fruit and vegetable and vegetable-meat preserves, sweets and confectionery products, herbal raw materials and preparations, spices, foodstuffs for particular nutritional uses, oils, animal and vegetable fats, cereals and cereal products, frozen food, delicatessen products, food additives | 菌落总数 | 平板法（倾注培养） | PN – EN ISO 4833-1:2013-12+Ap1:2016-11+A1:2022-06 | |
| 11 | Meat and meat products, milk and milk products, fish and fish products, eggs and egg products, coffee and tea, food concentrates, non-alcoholic beverages, fruit and vegetables, fruit and vegetable and vegetable-meat preserves, sweets and confectionery products, herbal raw materials and preparations, spices, foodstuffs for particular nutritional uses, oils, animal and vegetable fats, cereals and cereal products, frozen food, delicatessen products, food additives | 菌落总数 | 平板法（表面涂布） | PN – EN ISO 4833-2:2013+AC:2014-04 +A1:2022-06 | |
| 12 | Meat and meat products, milk and milk products, fish and fish products, eggs and egg products, coffee and tea, food concentrates, non-alcoholic beverages, fruit and vegetables, fruit and vegetable and vegetable-meat preserves, sweets and confectionery products, herbal raw materials and preparations, spices, foodstuffs for particular nutritional uses, oils, animal and vegetable fats, cereals and cereal products, frozen food, delicatessen products, food additives | 菌落总数 | Plate method (petrifilm) | Instrukcja producenta Neogen Petrifilm AC z 2024-01 | |
| 13 | Meat and meat products, milk and milk products, fish and fish products, eggs and egg products, coffee and tea, food concentrates, non-alcoholic beverages, fruit and vegetables, fruit and vegetable and vegetable-meat preserves, sweets and confectionery products, herbal raw materials and preparations, spices, foodstuffs for particular nutritional uses, oils, animal and vegetable fats, cereals and cereal products, frozen food, delicatessen products, food additives | 大肠菌群计数 | 平板法（倾注培养） | PN ISO 4832:2007 | |
| 14 | Meat and meat products, milk and milk products, fish and fish products, eggs and egg products, coffee and tea, food concentrates, non-alcoholic beverages, fruit and vegetables, fruit and vegetable and vegetable-meat preserves, sweets and confectionery products, herbal raw materials and preparations, spices, foodstuffs for particular nutritional uses, oils, animal and vegetable fats, cereals and cereal products, frozen food, delicatessen products, food additives | Count of β-glucuronidase-positive E. coli | 平板法（倾注培养） | PN-ISO 16649-2:2004 | |
| 15 | Meat and meat products, milk and milk products, fish and fish products, eggs and egg products, coffee and tea, food concentrates, non-alcoholic beverages, fruit and vegetables, fruit and vegetable and vegetable-meat preserves, sweets and confectionery products, herbal raw materials and preparations, spices, foodstuffs for particular nutritional uses, oils, animal and vegetable fats, cereals and cereal products, frozen food, delicatessen products, food additives | 凝固酶阳性葡萄球菌计数 | 平板法（表面涂布） | PN-EN ISO 6888-1:2022-03+A1:2024-02 | |
| 16 | Meat and meat products, milk and milk products, fish and fish products, eggs and egg products, coffee and tea, food concentrates, non-alcoholic beverages, fruit and vegetables, fruit and vegetable and vegetable-meat preserves, sweets and confectionery products, herbal raw materials and preparations, spices, foodstuffs for particular nutritional uses, oils, animal and vegetable fats, cereals and cereal products, frozen food, delicatessen products, food additives | 凝固酶阳性葡萄球菌计数 | 平板法（倾注培养） | PN-EN ISO 6888-2:2022-03+A1:2024-02 | |
| 17 | Meat and meat products, milk and milk products, fish and fish products, eggs and egg products, coffee and tea, food concentrates, non-alcoholic beverages, fruit and vegetables, fruit and vegetable and vegetable-meat preserves, sweets and confectionery products, herbal raw materials and preparations, spices, foodstuffs for particular nutritional uses, oils, animal and vegetable fats, cereals and cereal products, frozen food, delicatessen products, food additives | Presence of coagulase-positive staphylococci | 培养法结合生化确认 | PN-EN ISO 6888-3:2004+AC:2005, p.9.1 | |
| 18 | Meat and meat products, milk and milk products, fish and fish products, eggs and egg products, coffee and tea, food concentrates, non-alcoholic beverages, fruit and vegetables, fruit and vegetable and vegetable-meat preserves, sweets and confectionery products, herbal raw materials and preparations, spices, foodstuffs for particular nutritional uses, oils, animal and vegetable fats, cereals and cereal products, frozen food, delicatessen products, food additives | Yeast count | 平板法（倾注培养） | PN-ISO 7954:1999 | |
| 19 | Meat and meat products, milk and milk products, fish and fish products, eggs and egg products, coffee and tea, food concentrates, non-alcoholic beverages, fruit and vegetables, fruit and vegetable and vegetable-meat preserves, sweets and confectionery products, herbal raw materials and preparations, spices, foodstuffs for particular nutritional uses, oils, animal and vegetable fats, cereals and cereal products, frozen food, delicatessen products, food additives | Mould count | 平板法（倾注培养） | PN-ISO 7954:1999 | |
| 20 | Meat and meat products, milk and milk products, fish and fish products, eggs and egg products, coffee and tea, food concentrates, non-alcoholic beverages, fruit and vegetables, fruit and vegetable and vegetable-meat preserves, sweets and confectionery products, herbal raw materials and preparations, spices, foodstuffs for particular nutritional uses, oils, animal and vegetable fats, cereals and cereal products, frozen food, delicatessen products, food additives | 霉菌与酵母菌计数 | 平板法（倾注培养） | PN-ISO 7954:1999 | |
| 21 | Meat and meat products, milk and milk products, fish and fish products, eggs and egg products, coffee and tea, food concentrates, non-alcoholic beverages, fruit and vegetables, fruit and vegetable and vegetable-meat preserves, sweets and confectionery products, herbal raw materials and preparations, spices, foodstuffs for particular nutritional uses, oils, animal and vegetable fats, cereals and cereal products, frozen food, delicatessen products, food additives | Presence of coliform bacteria | 培养法结合生化确认 | PN-ISO 4831:2007, p.9.1 | |
| 22 | Milk and dairy products, food concentrates, confectionery products, herbal raw materials and products, spices, cereals and cereal products | 蜡样芽孢杆菌推定计数 | 平板法（表面涂布） | PN-EN ISO 7932:2005+A1:2020 -09 z wyłączeniem punktu 9.5 | |
| 23 | Meat and meat products, milk and dairy products, fish and fish products, fruit and vegetables, fruit, vegetable and vegetable-meat products, delicatessen products, food additives | Mesophilic lactic acid bacteria count | 平板法（倾注培养） | PN-ISO 15214:2002 | |
| 24 | Meat and meat products, eggs and egg products, milk and dairy products | Count of bacteria of the genus Pseudomonas | 平板法（表面涂布） | PN-EN ISO 13720:2010 | |
| 25 | 肉与肉制品 | Presence of E. coli O157 (including H7) | Immunochromatographic method | Instrukcja producenta Nr 40000323 V.13.11/23 do Testu RapidCheck, ROMER | |
| 26 | 肉与肉制品 | Most probable number of Escherichia coli | 最可能数法（MPN） | PN-ISO 7251:2006 | |
| 27 | 肉与肉制品 | 大肠埃希氏菌（Escherichia coli）检出 | 培养法结合生化确认 | PN-ISO 7251:2006 | |
| 28 | Meat and meat products, sprouts, fruit and vegetables and their products | Presence of verotoxigenic Escherichia coli (STEC) and serotyping (O157, O111, O26, O103, O145) | Real Time PCR method | ISO/TS 13136:2012 | |
| 29 | Meat and meat products, sprouts, fruit and vegetables and their products | Presence of verotoxigenic Escherichia coli (STEC) and serotyping (O157, O111, O26, O103, O145, O45, O104, O121) | Real Time PCR method | ISO/TS 13136:2012+Instrukcja Producenta Foodproof, Revision A, May 2024 | |
| 30 | Meat and meat products, plant and plant-meat products, products of animal origin, feed and pet food | Presence of specific DNA identified for a given species (vertebrates, poultry, cattle, pig, sheep, horse, goat, chicken, turkey) | Real Time PCR method | PB-ZL 5 wyd. 1 z dn. 11.01.2022 | |
| 31 | Poultry meat and poultry meat products | Campylobacter spp. count | 平板法（表面涂布） | PN-EN ISO 10272-2:2017-10+A1:2023-08 | |
| 32 | Poultry meat and poultry meat products | Presence of Campylobacter spp. | 培养法结合生化确认 | PN-EN ISO 10272-1:2017-08+A1:2023-08 | |
| 33 | Poultry meat and poultry meat products | Presence of Salmonella Enteritidis and Salmonella Typhimurium | 培养法结合生化与血清学确认 | PN-EN ISO 6579-1:2017-04+A1:2020-09 z wyłączeniem załącznika D | ISO/TR 6579-3:2014 | |
| 34 | Poultry carcasses - excisions | Campylobacter spp. count | 平板法（表面涂布） | PN-EN ISO 10272-2:2017-10+A1:2023-08 | |
| 35 | Poultry carcasses - excisions | Presence of Salmonella Enteritidis and Salmonella Typhimurium | 培养法结合生化与血清学确认 | PN-EN ISO 6579-1:2017-04+A1:2020-09 z wyłączeniem załącznika D | ISO/TR 6579-3:2014 | |
| 36 | Meat and meat products, poultry, fish and fish products, food concentrates, fruit and vegetable products and vegetable-meat products, delicatessen products, food additives | Presence of anaerobic spore-forming bacteria and anaerobic sulfite (IV)-reducing spore-forming bacteria | 培养法结合生化确认 | PN-A-82055-12:1997 p. 2 | |
| 37 | Food products with water activity higher than 0,95 | Yeast count | 平板法（表面涂布） | PN-ISO 21527-1:2009 | |
| 38 | Food products with water activity higher than 0,95 | Mould count | 平板法（表面涂布） | PN-ISO 21527-1:2009 | |
| 39 | Food products 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 | |
| 40 | Food products with water activity lower than or equal to 0,95 | Yeast count | 平板法（表面涂布） | PN-ISO 21527-2:2009 | |
| 41 | Food products with water activity lower than or equal to 0,95 | Mould count | 平板法（表面涂布） | PN-ISO 21527-2:2009 | |
| 42 | Food products 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 | |
| 43 | Meat and meat products, milk and dairy products | 肠杆菌科（Enterobacteriaceae）计数 | Plate method (petrifilm) | Instrukcja producenta Neogen Petrifilm EB z 2024-01 | |
| 44 | Feed and petfood | 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 z wyłączeniem załącznika D | |
| 45 | Feed and petfood | 沙门氏菌属的检出与鉴定 | 培养法结合生化与血清学确认 | PN-EN ISO 6579-1:2017-04+A1:2020-09 z wyłączeniem załącznika D | ISO/TR 6579-3:2014 | |
| 46 | Feed and petfood | 菌落总数 | 平板法（倾注培养） | PN – EN ISO 4833-1:2013-12+Ap1:2016-11+A1:2022-06 | |
| 47 | Feed and petfood | 肠杆菌科（Enterobacteriaceae）计数 | 平板法（倾注培养） | PN-EN ISO 21528-2:2017-08 | |
| 48 | Feed and petfood | Fungal count | 平板法（倾注培养） | PN-R-64791:1994 p. 3.3.7 | |
| 49 | Carcasses of slaughter animals (swabs, excised samples) | Sampling from carcasses for microbiological testing | PN-EN ISO 17604:2015-10 | ||
| 50 | Slaughter animal carcasses (excised samples) | 菌落总数 | 平板法（倾注培养） | PN – EN ISO 4833-1:2013-12+Ap1:2016-11+A1:2022-06 | |
| 51 | Slaughter animal carcasses (excised samples) | 肠杆菌科（Enterobacteriaceae）计数 | 平板法（倾注培养） | PN-EN ISO 21528-2:2017-08 | |
| 52 | Slaughter animal carcasses (excised samples) | 菌落总数 | Plate method (petrifilm) | Instrukcja producenta Neogen Petrifilm AC z 2024-01 | |
| 53 | Slaughter animal carcasses (excised samples) | 肠杆菌科（Enterobacteriaceae）计数 | Plate method (petrifilm) | Instrukcja producenta Neogen Petrifilm EB z 2024-01 | |
| 54 | Slaughter animal carcasses (swabs) | 菌落总数 | 平板法（倾注培养） | PN – EN ISO 4833-1:2013-12+Ap1:2016-11+A1:2022-06 | |
| 55 | Slaughter animal carcasses (swabs) | 肠杆菌科（Enterobacteriaceae）计数 | 平板法（倾注培养） | PN-EN ISO 21528-2:2017-08 | |
| 56 | Slaughter animal carcasses (swabs) | 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 z wyłączeniem załącznika D | |
| 57 | Biological items and materials: animal faeces, rectal swabs, litter/bedding - direct samples and samples collected on boot swabs/socks, internal organs, environmental samples from primary production, bacterial isolates) | 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 z wyłączeniem załącznika D | |
| 58 | Biological items and materials: animal faeces, rectal swabs, litter/bedding - direct samples and samples collected on boot swabs/socks, internal organs, environmental samples from primary production, bacterial isolates) | Obecność i identyfikacja serologiczna Salmonella spp. | 培养法结合生化与血清学确认 | PN-EN ISO 6579-1:2017-04 +A1:2020-09 z wyłączeniem załącznika D | ISO/TR 6579-3:2014 | |
| 59 | Environmental samples from food production and distribution areas and from other surfaces: - swab from an area delimited by a template - swab from an area not delimited by a template, including from hands - surface imprints | 微生物检测用表面样品采集 | PN-EN ISO 18593:2018-08 | ||
| 60 | Environmental samples from food production and food trade areas and from other surfaces: - swab, - rinse water | 菌落总数 | 平板法（倾注培养） | PN – EN ISO 4833-1:2013-12+Ap1:2016-11+A1:2022-06 | |
| 61 | Environmental samples from food production and food trade areas and from other surfaces: - swab, - rinse water | 肠杆菌科（Enterobacteriaceae）计数 | 平板法（倾注培养） | PN-EN ISO 21528-2:2017-08 | |
| 62 | Environmental samples from food production and food trade areas and from other surfaces: - swab, - rinse water | 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 | |
| 63 | Environmental samples from food production and food trade areas and from other surfaces: - swab, - rinse water | 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 z wyłączeniem załącznika D | |
| 64 | Environmental samples from food production and food trade areas and from other surfaces: - swab, - rinse water | Presence of Campylobacter spp. | 培养法结合生化确认 | PN-EN ISO 10272-1:2017-08+A1:2023-08 | |
| 65 | Environmental samples from food production and food trade areas and from other surfaces: - swab, - rinse water | Obecność specyficznego DNA dla Listeria monocytogenes | Real Time PCR method | PB-ZL-2 wyd. 1 z dn. 11.01.2023 | |
| 66 | Environmental samples from food production and food trade areas and from other surfaces: - swab, - rinse water | Obecność specyficznego DNA dla Salmonella spp. | Real Time PCR method | PB-ZL-2 wyd. 1 z dn. 11.01.2023 | |
| 67 | Environmental samples from food production and food trade areas and from other surfaces: - swab, - rinse water | Presence of verotoxigenic Escherichia coli (STEC) and serotyping (O157, O111, O26, O103, O145) | Real Time PCR method | ISO/TS 13136:2012 | |
| 68 | Environmental samples from food production and food trade areas and from other surfaces: - swab, - rinse water | Presence of verotoxigenic Escherichia coli (STEC) and serotyping (O157, O111, O26, O103, O145, O45, O104, O121) | Real Time PCR method | ISO/TS 13136:2012+Instrukcja Producenta Foodproof, Revision A, May 2024 | |
| 69 | Environmental samples from food production and food trade areas and from other surfaces: - swab, - rinse water | 菌落总数 | Plate method (petrifilm) | Instrukcja producenta Neogen Petrifilm AC z 2024-01 | |
| 70 | Environmental samples from food production and food trade areas and from other surfaces: - swab, - rinse water | 肠杆菌科（Enterobacteriaceae）计数 | Plate method (petrifilm) | Instrukcja producenta Neogen Petrifilm EB z 2024-01 | |
| 71 | Environmental samples from food production and food trade areas and from other surfaces: - surface imprint | 菌落总数 | 接触平皿法 | PN-EN ISO 18593:2018-08 | PN – EN ISO 4833-1:2013-12+Ap1:2016-11+A1:2022-06 | |
| 72 | Environmental samples from food production and food trade areas and from other surfaces: - surface imprint | 肠杆菌科（Enterobacteriaceae）计数 | 接触平皿法 | PN-EN ISO 18593:2018-08 | PN-EN ISO 21528-2:2017-08 | |
| 73 | 空气 | 微生物检测用样品采集 | Impingement method | PB-ZL-8, wyd. 2, z dn. 20.01.2020 opracowana na podstawie Instrukcji obsługi aparatu MAS-100 Eco MERCK i PN- 89/Z-04111/02-03 | |
| 74 | 空气 | 微生物总数 | 平板法 | PB-ZL-8, wyd. 2, z dn. 20.01.2020 opracowana na podstawie Instrukcji obsługi aparatu MAS-100 Eco MERCK i PN- 89/Z-04111/02-03 | |
| 75 | 空气 | 霉菌与酵母菌计数 | 平板法 | PB-ZL-8, wyd. 2, z dn. 20.01.2020 opracowana na podstawie Instrukcji obsługi aparatu MAS-100 Eco MERCK i PN- 89/Z-04111/02-03 | |
| 76 | 空气 | Fungal count | 平板法 | PB-ZL-8, wyd. 2, z dn. 20.01.2020 opracowana na podstawie Instrukcji obsługi aparatu MAS-100 Eco MERCK i PN- 89/Z-04111/02-03 | |
| 77 | 生活饮用水 | Water sampling for microbiological testing | PN-EN ISO 19458:2007 | ||
| 78 | 生活饮用水 | Count of microorganisms at 22°C | 平板法（倾注培养） | PN-EN ISO 6222:2004 | |
| 79 | 生活饮用水 | Count of microorganisms at 36°C | 平板法（倾注培养） | PN-EN ISO 6222:2004 | |
| 80 | 生活饮用水 | Liczba Enterokoków jelitowych | 膜过滤法 | PN-EN ISO 7899-2:2004 | |
| 81 | 生活饮用水 | E. coli count | 膜过滤法 | PN-EN ISO 9308-1:2014-12 +A1:2017-04 | |
| 82 | 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 | |
| 83 | 生活饮用水 | Clostridium perfringens count including spores | 膜过滤法 | PN-EN ISO 14189:2016-10 | |
| 84 | 生活饮用水 | E. coli count | MPN method (Colilert-18) | PN-EN ISO 9308-2:2014-06 | |
| 85 | 生活饮用水 | 大肠菌群计数 | MPN method (Colilert-18) | PN-EN ISO 9308-2:2014-06 | |
| 86 | Domestic hot water | Count of bacteria of the genus Legionella, Matrix A: Procedure 5 (BCYE, GVPC medium), Procedure 7 (BCYE + AB, GVPC medium), Matrix B: Procedure 7 (BCYE+AB, GVPC medium) | 膜过滤法 | PN-EN ISO 11731:2017-08 | |
| Pracownia Chemiczna | |||||
| 87 | 肉与肉制品 | Nitrite content (NaNO2) 范围 (1,5 - 150) mg/kg |
分光光度法 | PN-74/A-82114 | |
| 88 | 肉与肉制品 | Nitrate (NaNO3) content (calculated) | PN-74/A-82114 | ||
| 89 | 肉与肉制品 | 总磷含量 范围 (0,06 – 1,2) % (P2O5) |
重量法 | PN-A-82060:1999 | |
| 90 | 肉与肉制品 | Added phosphorus content (calculated) | PN-A-82060:1999 | ||
| 91 | 肉与肉制品 | Table salt content 范围 (0,2 – 7,0) % |
Titrimetric method (Mohr) | PN-73/A-82112 p. 2.5 +Az1:2002 | |
| 92 | 肉与肉制品 | Free fat content 范围 (0,2 - 60) % |
重量法 | PN-ISO 1444:2000 | |
| 93 | 肉与肉制品 | 水分含量 范围 (1,3 - 90) % |
重量法 | PN-ISO 1442:2000 | |
| 94 | 肉与肉制品 | Dry matter (calculated) | PN-ISO 1442:2000 | ||
| 95 | 肉与肉制品 | Total ash content 范围 (0,20 – 20,0) % |
重量法 | PN-ISO 936:2000 | |
| 96 | 肉与肉制品 | Total carbohydrate content (calculated) | Rozporządzenie Parlamentu Europejskiego i Rady (UE) nr 1169/2011 z dn. 25 października 2011 r. | ||
| 97 | 肉与肉制品 | pH 值 范围 (4,00 – 6,90) |
电位法 | PN-ISO 2917:2001+Ap1:2002 | |
| 98 | Meat and meat products, Delicatessen products | 水分活度 范围 (0,460 – 0,999) aw |
电化学法 | PN-ISO 21807:2005 | |
| 99 | Meat and meat products, bread and cereal products, sweets and confectionery products, milk and milk products, fish and fish products, eggs and egg products | 氮含量 范围 (0,02 – 11,3) % |
滴定法（凯氏定氮） | PN-75/A-04018+Az3:2002 | |
| 100 | Meat and meat products, bread and cereal products, sweets and confectionery products, milk and milk products, fish and fish products, eggs and egg products | 蛋白质含量（计算值） | PN-75/A-04018+Az3:2002 | ||
| 101 | Meat and meat products, Food concentrates | Hydroxyproline content 范围 0,02 – 0,5 % (mięso i przetwory mięsne) 范围 0,02 – 2,5 % (koncentraty spożywcze) |
分光光度法 | PN-ISO 3496:2000 | |
| 102 | Meat and meat products, Food concentrates | Collagen content (calculated) | Rozporządzenie Parlamentu Europejskiego i Rady (UE) nr 1169/2011 z dn. 25 października 2011 r. | ||
| 103 | Meat and meat products, Food concentrates | Connective tissue content (calculated) | Rozporządzenie Parlamentu Europejskiego i Rady (UE) nr 1169/2011 z dn. 25 października 2011 r. | ||
| 104 | Bread and cereal products, sweets and confectionery products | 脂肪含量 范围 (0,2 - 30) % |
重量法 | PN-A-74108:1996 p. 3.6 | |
| 105 | Bread and cereal products, sweets and confectionery products | Salt content 范围 (0,2 – 5,0) % |
Titrimetric method (Mohr) | PN-A-74108:1996 p. 3.5 | |
| 106 | Poultry meat | Ratio of water mass W / protein mass RP (calculated) | Rozporządzenie Komisji (WE) nr 543/2008 z dnia 16 czerwca 2008r. Załącznik VIII | ||
| 107 | Meat and meat products, bread and cereal products | 糖含量 范围 (0,2 – 8,0) % |
Titrimetric method (Luff-Schoorl) | PB-ZL-21 wyd. 2 z dn. 20.01.2020 p. 5.5 | |
| 108 | Meat and meat products, bread and cereal products, fruit and vegetables and fruit and vegetable products | Cellulose fibre content 范围 (0,2 - 10)% |
重量法 | PB-ZL-20 wyd. 2 z dn. 20.01.2020 | |
| 109 | 肉与肉制品 | Energy value (calculated) | Rozporządzenie Parlamentu Europejskiego i Rady (UE) nr 1169/2011 z dn. 25 października 2011 r. | ||
| 110 | Meat products | 水分含量 范围 (40,00 – 84,10) % |
Near-infrared spectrometry (FT-NIR) | Nota Aplikacyjna Büchi N555-502 analizatora NIR Flex N-500 wersja 1.2, 05.2014 | |
| 111 | Meat products | 脂肪含量 范围 (2,00 – 40,00) % |
Near-infrared spectrometry (FT-NIR) | Nota Aplikacyjna Büchi N555-502 analizatora NIR Flex N-500 wersja 1.2, 05.2014 | |
| 112 | Meat products | 蛋白质含量 范围 (10,0 – 30,00) % |
Near-infrared spectrometry (FT-NIR) | Nota Aplikacyjna Büchi N555-502 analizatora NIR Flex N-500 wersja 1.2, 05.2014 | |
| 113 | Meat products | Salt content 范围 (0,50 – 4,00) % |
Near-infrared spectrometry (FT-NIR) | Nota Aplikacyjna Büchi N555-502 analizatora NIR Flex N-500 wersja 1.2, 05.2014 | |
| 114 | Meat and raw meat preparations | 水分含量 范围 (40,00- 80,00) % |
Near-infrared spectrometry (FT-NIR) | Nota Aplikacyjna Büchi N555-501 analizatora NIR Flex N-500 wersja 1.2, 05.2014 | |
| 115 | Meat and raw meat preparations | 脂肪含量 范围 (0,50 – 40,00) % |
Near-infrared spectrometry (FT-NIR) | Nota Aplikacyjna Büchi N555-501 analizatora NIR Flex N-500 wersja 1.2, 05.2014 | |
| 116 | Meat and raw meat preparations | 蛋白质含量 范围 (10,00 – 26,27) % |
Near-infrared spectrometry (FT-NIR) | Nota Aplikacyjna Büchi N555-501 analizatora NIR Flex N-500 wersja 1.2, 05.2014 | |
| 117 | Beef and raw beef meat preparations | 水分含量 范围 (60,44 – 67,28) % |
Near-infrared spectrometry (FT-NIR) | Nota Aplikacyjna Büchi analizatora NIR Flex N-500 wersja 1.2, 16.11.2017 | |
| 118 | Beef and raw beef meat preparations | 脂肪含量 范围 (13,43 – 20,43) % |
Near-infrared spectrometry (FT-NIR) | Nota Aplikacyjna Büchi analizatora NIR Flex N-500 wersja 1.2, 16.11.2017 | |
| 119 | Beef and raw beef meat preparations | 蛋白质含量 范围 (17,25 - 19,42) % |
Near-infrared spectrometry (FT-NIR) | Nota Aplikacyjna Büchi analizatora NIR Flex N-500 wersja 1.2, 16.11.2017 | |
| 120 | 植物油脂与动物油脂 | 酸值 范围 (0,1 – 14,00) mg KOH/g |
滴定法 | PN-EN ISO 660:2010 | |
| 121 | 植物油脂与动物油脂 | Acidity expressed as the corresponding acid (calculated) | PN-EN ISO 660:2010 | ||
| 122 | 植物油脂与动物油脂 | Peroxide value 范围 (0,1 - 30) meqO2 /kg |
滴定法 | PN-EN ISO 3960:2017-03 | |
| 123 | 动物饲料 | Crude protein content 范围 (0,5 - 50) % |
滴定法（凯氏定氮） | Rozporządzenie Komisji (WE) nr 152/2009 z dnia 27 stycznia 2009r. Załącznik III C | |
| 124 | 动物饲料 | Crude fat content 范围 (0,5 - 30) % |
重量法 | Rozporządzenie Komisji (WE) nr 152/2009 z dnia 27 stycznia 2009r. Załącznik III H | |
| 125 | 动物饲料 | Crude ash content 范围 (0,2 - 15) % |
重量法 | Rozporządzenie Komisji (WE) nr 152/2009 z dnia 27 stycznia 2009r. Załącznik III M | |
| 126 | 动物饲料 | 水分含量 范围 (0,5 - 15) % |
重量法 | Rozporządzenie Komisji (WE) nr 152/2009 z dnia 27 stycznia 2009r. Załącznik III A | |
| 127 | 动物饲料 | 糖含量 范围 (0,3 – 7,0) % |
Titrimetric method (Luff-Schoorl) | Rozporządzenie Komisji (WE) nr 152/2009 z dnia 27 stycznia 2009r. Załącznik III J | |
| 128 | 动物饲料 | Crude fibre content 范围 (0,3 - 10) % |
重量法 | PB-ZL-20 wyd. 2 z dn. 20.01.2020 | |
| 129 | 生活饮用水 | 色度 范围 (2 – 60) mg/l Pt |
分光光度法 | PN-EN ISO 7887:2012+Ap1:2015-06 Metoda C | |
| 130 | 生活饮用水 | 浊度 范围 (0,10 – 50) NTU |
Metoda nefelomteryczna | PN-EN ISO 7027-1:2016-09 | |
| 131 | 生活饮用水 | pH 值 范围 (4,0 – 10,0) |
电位法 | PN-EN ISO 10523:2012 | |
| 132 | 生活饮用水 | 电导率 范围 (100 – 2500) μS/cm |
电导法 | PN-EN 27888:1999 | |
引用标准 (75)
ISO/TR 6579-3:2014
ISO/TS 13136:2012
ISO/TS 13136:2012+Instrukcja Producenta Foodproof, Revision A, May 2024
Instrukcja producenta Neogen Petrifilm AC z 2024-01
Instrukcja producenta Neogen Petrifilm EB z 2024-01
Instrukcja producenta Nr 40000323 V.13.11/23 do Testu RapidCheck, ROMER
Nota Aplikacyjna Büchi N555-501 analizatora NIR Flex N-500 wersja 1.2, 05.2014
Nota Aplikacyjna Büchi N555-502 analizatora NIR Flex N-500 wersja 1.2, 05.2014
Nota Aplikacyjna Büchi analizatora NIR Flex N-500 wersja 1.2, 16.11.2017
PB-ZL 5 wyd. 1 z dn. 11.01.2022
PB-ZL-2 wyd. 1 z dn. 11.01.2023
PB-ZL-20 wyd. 2 z dn. 20.01.2020
PB-ZL-21 wyd. 2 z dn. 20.01.2020 p. 5.5
PB-ZL-8, wyd. 2, z dn. 20.01.2020 opracowana na podstawie Instrukcji obsługi aparatu MAS-100 Eco MERCK i PN- 89/Z-04111/02-03
PN ISO 4832:2007
PN – EN ISO 4833-1:2013-12+Ap1:2016-11+A1:2022-06
PN – EN ISO 4833-2:2013+AC:2014-04 +A1:2022-06
PN-73/A-82112 p. 2.5 +Az1:2002
PN-74/A-82114
PN-75/A-04018+Az3:2002
PN-A-74108:1996 p. 3.5
PN-A-74108:1996 p. 3.6
PN-A-82055-12:1997 p. 2
PN-A-82060:1999
PN-EN 27888:1999
PN-EN ISO 10272-1:2017-08+A1:2023-08
PN-EN ISO 10272-2:2017-10+A1:2023-08
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 13720:2010
PN-EN ISO 14189:2016-10
PN-EN ISO 17604:2015-10
PN-EN ISO 18593:2018-08
PN-EN ISO 19458:2007
PN-EN ISO 21528-2:2017-08
PN-EN ISO 3960:2017-03
PN-EN ISO 6222:2004
PN-EN ISO 6579 -1:2017- 04 +A1:2020 -09 z wyłączeniem załącznika D
PN-EN ISO 6579 -1:2017- 04+A1:2020-09 z wyłączeniem załącznika D
PN-EN ISO 6579-1:2017-04 + A1:2020 -09 z wyłączeniem załącznika D
PN-EN ISO 6579-1:2017-04 +A1:2020-09 z wyłączeniem załącznika D
PN-EN ISO 6579-1:2017-04+A1:2020-09 z wyłączeniem załącznika D
PN-EN ISO 660:2010
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+AC:2005, p.9.1
PN-EN ISO 7027-1:2016-09
PN-EN ISO 7887:2012+Ap1:2015-06 Metoda C
PN-EN ISO 7899-2:2004
PN-EN ISO 7932:2005+A1:2020 -09 z wyłączeniem punktu 9.5
PN-EN ISO 9308-1:2014-12 +A1:2017-04
PN-EN ISO 9308-2:2014-06
PN-ISO 1442:2000
PN-ISO 1444:2000
PN-ISO 15214:2002
PN-ISO 16649-2:2004
PN-ISO 21527-1:2009
PN-ISO 21527-2:2009
PN-ISO 21807:2005
PN-ISO 2917:2001+Ap1:2002
PN-ISO 3496:2000
PN-ISO 4831:2007, p.9.1
PN-ISO 7251:2006
PN-ISO 7954:1999
PN-ISO 936:2000
PN-R-64791:1994 p. 3.3.7
Rozporządzenie Komisji (WE) nr 152/2009 z dnia 27 stycznia 2009r. Załącznik III A
Rozporządzenie Komisji (WE) nr 152/2009 z dnia 27 stycznia 2009r. Załącznik III C
Rozporządzenie Komisji (WE) nr 152/2009 z dnia 27 stycznia 2009r. Załącznik III H
Rozporządzenie Komisji (WE) nr 152/2009 z dnia 27 stycznia 2009r. Załącznik III J
Rozporządzenie Komisji (WE) nr 152/2009 z dnia 27 stycznia 2009r. Załącznik III M
Rozporządzenie Komisji (WE) nr 543/2008 z dnia 16 czerwca 2008r. Załącznik VIII
Rozporządzenie Parlamentu Europejskiego i Rady (UE) nr 1169/2011 z dn. 25 października 2011 r.