🇵🇱 POWIATOWA STACJA SANITARNO-EPIDEMIOLOGICZNA PL
水与废水食品与饮料微生物环境制药与化妆品石油化工与燃料
POWIATOWA STACJA SANITARNO-EPIDEMIOLOGICZNA 是由 PCA 认可的实验室，认可编号 AB 518（Żywiec，波兰）。认可范围涵盖 84 项检测方法，涉及以下领域：水与废水、食品与饮料、微生物、环境。检测对象包括：水、Meat, offal and meat products, Poultry, offal and poultry products,…、游泳池水、Environmental samples from food production and food trade areas: -…。最常用的技术：膜过滤法、分光光度法、Simple descriptive test。
要点速览
- 认可编号: PCA AB 518
- 认可范围内方法数: 84
- 检测对象种类: 30
- 所用技术数: 21
- 城市: Żywiec, 波兰
- 认可编号
- AB 518
- 认可机构
- PCA
- 地址
- W ŻYWCU, ul. Krasińskiego 3, 34-300 Żywiec
- 城市
- Żywiec, 波兰
该实验室检测什么 (30)
- 水 — 23 项方法
- Meat, offal and meat products, Poultry, offal and poultry products, Eggs and egg products, Fish, seafood and their products, Milk and milk products, Cereals and cereal products, Confectionery and pastry products, Fruit and fruit preserves, Vegetables and vegetable and vegetable-meat preserves, Mineral waters and non-alcoholic beverages, Alcoholic beverages, Herbs and spices, Coffee, tea, cocoa, fruit and herbal teas, Delicatessen and culinary products, Food for specific groups, Oils, animal and vegetable fats, Food supplements, Food concentrates, Frozen food, Honey and bee products, Nuts including peanuts, Mushrooms, Mayonnaises, mustards, sauces — 11 项方法
- 游泳池水 — 7 项方法
- Environmental samples from food production and food trade areas: - swab — 5 项方法
- 工作场所环境 — 空气 — 5 项方法
- Bread — 4 项方法
- 工作场所环境 — 全身振动 — 2 项方法
- 工作场所环境 — 噪声 — 2 项方法
- 工作场所环境 — 室内电气照明 — 2 项方法
- 工作场所环境 — 手传振动 — 2 项方法
- 无酒精饮料 — 2 项方法
- Bakery products — 1 项方法
- Biological indicators for sterilization process efficacy control – (Sporal A) — 1 项方法
- Biological indicators for sterilization process efficacy control – (Sporal S) — 1 项方法
- Cereal products, pasta, spices and herbal raw materials, coffee and cocoa, tea and herbal teas, food concentrates, sweepings and shake-outs, confectionery and pastry products, dried vegetables, dried fruit, dried mushrooms, nuts, oilseeds and legume seeds — 1 项方法
- 另有 15 项
所用检测技术 (21)
- 膜过滤法 — 10 项方法
- 分光光度法 — 9 项方法
- Simple descriptive test — 8 项方法
- 平板法（倾注培养） — 7 项方法
- 滴定法 — 6 项方法
- 培养法结合生化确认 — 5 项方法
- 平板法（表面涂布） — 5 项方法
- 直接测量法 — 4 项方法
- Point method — 3 项方法
- 培养法结合生化与血清学确认 — 3 项方法
- 重量法 — 3 项方法
- 培养法 — 2 项方法
- 比色法 — 2 项方法
- 浊度法（散射法） — 2 项方法
- 电位法 — 2 项方法
- 另有 6 项
实验室部门 (4)
- Oddział Laboratoryjny, Sekcja Badań Żywności — 38 项方法
- Oddział Laboratoryjny, Sekcja Badań Wody — 30 项方法
- Oddział Laboratoryjny, Sekcja Badań Środowiska Pracy — 13 项方法
- Laboratory Division, Infectious Diseases and Infections Testing Section — 3 项方法
实验室地点
- Oddział Laboratoryjny — ul. Krasińskiego 3 , 34-300 Żywiec
- Sekcja Badań Żywności — ul. Krasińskiego 3 , 34-300 Żywiec
- Sekcja Badań Wody — ul. Krasińskiego 3 , 34-300 Żywiec
- Sekcja Badań Środowiska Pracy — ul. Krasińskiego 3 , 34-300 Żywiec
- Sekcja Badań Chorób Zakaźnych i Zakażeń — ul. Krasińskiego 3 , 34-300 Żywiec
认可范围 — 项检测方法 (84)
| 序号 | 检测对象 | 方法 / 参数 | 技术 | 依据文件 | |
|---|---|---|---|---|---|
| Oddział Laboratoryjny, Sekcja Badań Żywności | |||||
| 1 | Meat, offal and meat products, Poultry, offal and poultry products, Eggs and egg products, Fish, seafood and their products, Milk and milk products, Cereals and cereal products, Confectionery and pastry products, Fruit and fruit preserves, Vegetables and vegetable and vegetable-meat preserves, Mineral waters and non-alcoholic beverages, Alcoholic beverages, Herbs and spices, Coffee, tea, cocoa, fruit and herbal teas, Delicatessen and culinary products, Food for specific groups, Oils, animal and vegetable fats, Food supplements, Food concentrates, Frozen food, Honey and bee products, Nuts including peanuts, Mushrooms, Mayonnaises, mustards, sauces | Presence of Salmonella spp. rods | 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 | |
| 2 | Meat, offal and meat products, Poultry, offal and poultry products, Eggs and egg products, Fish, seafood and their products, Milk and milk products, Cereals and cereal products, Confectionery and pastry products, Fruit and fruit preserves, Vegetables and vegetable and vegetable-meat preserves, Mineral waters and non-alcoholic beverages, Alcoholic beverages, Herbs and spices, Coffee, tea, cocoa, fruit and herbal teas, Delicatessen and culinary products, Food for specific groups, Oils, animal and vegetable fats, Food supplements, Food concentrates, Frozen food, Honey and bee products, Nuts including peanuts, Mushrooms, Mayonnaises, mustards, sauces | 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 | PN-EN ISO 6888-1:2022-03/ A1:2024-02 | |
| 3 | Meat, offal and meat products, Poultry, offal and poultry products, Eggs and egg products, Fish, seafood and their products, Milk and milk products, Cereals and cereal products, Confectionery and pastry products, Fruit and fruit preserves, Vegetables and vegetable and vegetable-meat preserves, Mineral waters and non-alcoholic beverages, Alcoholic beverages, Herbs and spices, Coffee, tea, cocoa, fruit and herbal teas, Delicatessen and culinary products, Food for specific groups, Oils, animal and vegetable fats, Food supplements, Food concentrates, Frozen food, Honey and bee products, Nuts including peanuts, Mushrooms, Mayonnaises, mustards, sauces | Presence of coagulase-positive staphylococci | 培养法结合生化确认 | PN-EN ISO 6888-3:2004 pkt. 9.1 | PN-EN ISO 6888-3:2004/AC:2005 | |
| 4 | Meat, offal and meat products, Poultry, offal and poultry products, Eggs and egg products, Fish, seafood and their products, Milk and milk products, Cereals and cereal products, Confectionery and pastry products, Fruit and fruit preserves, Vegetables and vegetable and vegetable-meat preserves, Mineral waters and non-alcoholic beverages, Alcoholic beverages, Herbs and spices, Coffee, tea, cocoa, fruit and herbal teas, Delicatessen and culinary products, Food for specific groups, Oils, animal and vegetable fats, Food supplements, Food concentrates, Frozen food, Honey and bee products, Nuts including peanuts, Mushrooms, Mayonnaises, mustards, sauces | β-葡萄糖醛酸酶阳性大肠埃希氏菌计数 | 平板法（倾注培养） | PN-ISO 16649-2:2004 | |
| 5 | Meat, offal and meat products, Poultry, offal and poultry products, Eggs and egg products, Fish, seafood and their products, Milk and milk products, Cereals and cereal products, Confectionery and pastry products, Fruit and fruit preserves, Vegetables and vegetable and vegetable-meat preserves, Mineral waters and non-alcoholic beverages, Alcoholic beverages, Herbs and spices, Coffee, tea, cocoa, fruit and herbal teas, Delicatessen and culinary products, Food for specific groups, Oils, animal and vegetable fats, Food supplements, Food concentrates, Frozen food, Honey and bee products, Nuts including peanuts, Mushrooms, Mayonnaises, mustards, sauces | 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, offal and meat products, Poultry, offal and poultry products, Eggs and egg products, Fish, seafood and their products, Milk and milk products, Cereals and cereal products, Confectionery and pastry products, Fruit and fruit preserves, Vegetables and vegetable and vegetable-meat preserves, Mineral waters and non-alcoholic beverages, Alcoholic beverages, Herbs and spices, Coffee, tea, cocoa, fruit and herbal teas, Delicatessen and culinary products, Food for specific groups, Oils, animal and vegetable fats, Food supplements, Food concentrates, Frozen food, Honey and bee products, Nuts including peanuts, Mushrooms, Mayonnaises, mustards, sauces | 肠杆菌科（Enterobacteriaceae）计数 | 平板法（倾注培养） | PN-EN ISO 21528-2:2017-08 | |
| 7 | Meat, offal and meat products, Poultry, offal and poultry products, Eggs and egg products, Fish, seafood and their products, Milk and milk products, Cereals and cereal products, Confectionery and pastry products, Fruit and fruit preserves, Vegetables and vegetable and vegetable-meat preserves, Mineral waters and non-alcoholic beverages, Alcoholic beverages, Herbs and spices, Coffee, tea, cocoa, fruit and herbal teas, Delicatessen and culinary products, Food for specific groups, Oils, animal and vegetable fats, Food supplements, Food concentrates, Frozen food, Honey and bee products, Nuts including peanuts, Mushrooms, Mayonnaises, mustards, sauces | 蜡样芽孢杆菌推定计数 | 平板法（表面涂布） | PN-EN ISO 7932:2005 | PN-EN ISO 7932:2005 / A1:2020-09 | |
| 8 | Meat, offal and meat products, Poultry, offal and poultry products, Eggs and egg products, Fish, seafood and their products, Milk and milk products, Cereals and cereal products, Confectionery and pastry products, Fruit and fruit preserves, Vegetables and vegetable and vegetable-meat preserves, Mineral waters and non-alcoholic beverages, Alcoholic beverages, Herbs and spices, Coffee, tea, cocoa, fruit and herbal teas, Delicatessen and culinary products, Food for specific groups, Oils, animal and vegetable fats, Food supplements, Food concentrates, Frozen food, Honey and bee products, Nuts including peanuts, Mushrooms, Mayonnaises, mustards, sauces | 菌落总数 | 平板法（倾注培养） | PN-EN ISO 4833-1:2013-12 | PN-EN ISO 4833-1:2013-12/ A1:2022-06 | |
| 9 | Meat, offal and meat products, Poultry, offal and poultry products, Eggs and egg products, Fish, seafood and their products, Milk and milk products, Cereals and cereal products, Confectionery and pastry products, Fruit and fruit preserves, Vegetables and vegetable and vegetable-meat preserves, Mineral waters and non-alcoholic beverages, Alcoholic beverages, Herbs and spices, Coffee, tea, cocoa, fruit and herbal teas, Delicatessen and culinary products, Food for specific groups, Oils, animal and vegetable fats, Food supplements, Food concentrates, Frozen food, Honey and bee products, Nuts including peanuts, Mushrooms, Mayonnaises, mustards, sauces | 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 | |
| 10 | Meat, offal and meat products, Poultry, offal and poultry products, Eggs and egg products, Fish, seafood and their products, Milk and milk products, Cereals and cereal products, Confectionery and pastry products, Fruit and fruit preserves, Vegetables and vegetable and vegetable-meat preserves, Mineral waters and non-alcoholic beverages, Alcoholic beverages, Herbs and spices, Coffee, tea, cocoa, fruit and herbal teas, Delicatessen and culinary products, Food for specific groups, Oils, animal and vegetable fats, Food supplements, Food concentrates, Frozen food, Honey and bee products, Nuts including peanuts, Mushrooms, Mayonnaises, mustards, sauces | Presence of coliform bacteria | 培养法结合生化确认 | PN-ISO 4831:2007 pkt. 9.1 | |
| 11 | Meat, offal and meat products, Poultry, offal and poultry products, Eggs and egg products, Fish, seafood and their products, Milk and milk products, Cereals and cereal products, Confectionery and pastry products, Fruit and fruit preserves, Vegetables and vegetable and vegetable-meat preserves, Mineral waters and non-alcoholic beverages, Alcoholic beverages, Herbs and spices, Coffee, tea, cocoa, fruit and herbal teas, Delicatessen and culinary products, Food for specific groups, Oils, animal and vegetable fats, Food supplements, Food concentrates, Frozen food, Honey and bee products, Nuts including peanuts, Mushrooms, Mayonnaises, mustards, sauces | 大肠菌群计数 | 平板法（倾注培养） | PN-ISO 4832:2007 | |
| 12 | Food with a water activity > 0,95 | 酵母菌与霉菌计数 | 平板法（表面涂布） | PN-ISO 21527-1:2009 | |
| 13 | Food with a water activity ≤ 0,95 | 酵母菌与霉菌计数 | 平板法（表面涂布） | PN-ISO 21527-2:2009 | |
| 14 | Environmental samples from food production and food trade areas: - swab | Presence of Salmonella spp. rods | 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 | |
| 15 | Environmental samples from food production and food trade areas: - swab | Presence of coliform bacteria | 培养法结合生化确认 | PN-ISO 4831:2007 pkt. 9.1 | |
| 16 | Environmental samples from food production and food trade areas: - swab | Presence of coagulase-positive staphylococci | 培养法结合生化确认 | PN-EN ISO 6888-3:2004 pkt. 9.1 | PN-EN ISO 6888-3:2004/AC:2005 | |
| 17 | Environmental samples from food production and food trade areas: - swab | 菌落总数 | 平板法（倾注培养） | PN-EN ISO 4833-1:2013-12 | PN-EN ISO 4833-1:2013-12/ A1:2022-06 | |
| 18 | Environmental samples from food production and food trade areas: - swab | 肠杆菌科（Enterobacteriaceae）计数 | 平板法（倾注培养） | PN-EN ISO 21528-2:2017-08 | |
| 19 | Cereal products, pasta, spices and herbal raw materials, coffee and cocoa, tea and herbal teas, food concentrates, sweepings and shake-outs, confectionery and pastry products, dried vegetables, dried fruit, dried mushrooms, nuts, oilseeds and legume seeds | Presence of pests and their residues | 目视法 | PB nr LŻ/PB-03 wydanie 6 z dnia 30.01.2025 r. | |
| 20 | Cereal products, pasta, spices, roasted coffee (ground and beans), tea, food concentrates | Presence of physical contaminants | 目视法 | PB nr LŻ/PB-04 wydanie 5 z dnia 30.01.2025 r. | |
| 21 | Bread | 酸度 范围 (0,4 – 25,6)°kwasowości |
滴定法 | PN-A-74108:1996 pkt. 3.4.4 | |
| 22 | Bread | 湿度 范围 (5 – 55)% |
重量法 | PN-A-74108:1996 pkt. 3.3.2 | |
| 23 | Bread | Organoleptic attributes: external appearance, crust: colour, thickness, other characteristics, crumb: elasticity, porosity, other characteristics, taste and odour | Simple descriptive test | PN-A-74108:1996 pkt.2 | |
| 24 | Milk powder, Food for specific groups – milk-based food for children | 硝酸盐含量 Nitrates NO3 (4 – 200 ) mg/kg |
分光光度法 | PN-EN ISO 14673-1:2004+Ap1:2007 | |
| 25 | Ripened cheeses | 硝酸盐含量 Nitrates NO3 (4 – 200 ) mg/kg NaNO3 (5,48 – 274) mg/kg KNO3 (6,52 – 326) mg/kg |
分光光度法 | PN-EN ISO 14673-1:2004+Ap1:2007 | |
| 26 | Food for specific groups – cereal porridges for children | 硝酸盐含量 Nitrates NO3 (4 – 200) mg/kg |
分光光度法 | PN-EN ISO 14673-1:2004+Ap1:2007 | |
| 27 | 无酒精饮料 | Acid content calculated as citric acid 范围 (0,002 – 0,411) g/100ml |
滴定法 | PN-A-79033:1985 pkt. 3.8.2. | |
| 28 | 糖果制品 | Organoleptic attributes: external appearance, shape, surface, colour, consistency, cross-section, filling content, odour, taste | Point method | PN-A-88032:1998+Ap1:2001 | |
| 29 | Bakery products | Organoleptic attributes external appearance, structure and texture, taste and odour, uniformity of the batch | Point method | PN-A-74252:1998 pkt. 4 | |
| 30 | Sauces | Organoleptic attributes: colour, odour, taste, consistency and appearance | Simple descriptive test | PN-A-86951:2006 | |
| 31 | Tomato purées, tomato concentrates | Organoleptic attributes: colour, odour, taste, consistency and appearance | Simple descriptive test | PB nr LŻ/PB-05 wydanie 5 z dnia 30.01.2025 r. | |
| 32 | Jams | Organoleptic attributes: colour, odour, taste, consistency and appearance | Simple descriptive test | PN-A-75100:1994 pkt. 5.3.1 +Az1:2000 | |
| 33 | Bread | Organoleptic attributes: external appearance, crust: colour, thickness, other characteristics, crumb: elasticity, porosity, other characteristics, taste and odour | Point method | PN-A-74108:1996 pkt. 4 | |
| 34 | 熟食制品 | Organoleptic attributes: general appearance, consistency, odour, taste | Simple descriptive test | PN-A-82107:1996 pkt. 2.2 | |
| 35 | 无酒精饮料 | Organoleptic attributes: CO2 saturation taste, odour, clarity and colour | Simple descriptive test | PN-85/A-79033 pkt. 3.4 i pkt. 3.5 | |
| 36 | Vegetable and fruit-vegetable juices | Organoleptic attributes: colour, taste, odour, appearance - | Simple descriptive test | PN-A-75958:2002 pkt. 4.1 | |
| 37 | Concentrates: - desserts - foodstuffs for particular nutritional uses – gruels and cereals for children - dinner | Organoleptic attributes: before preparation – (consistency, appearance) after preparation - (appearance and colour, odour, consistency, taste) – |
Prosty test opisowy; Metoda punktowa | PN-A-79011-2:1998 pkt. 2.2 +Az1:2000+Az2:2008 | |
| 38 | Vegetable products | Organoleptic attributes: appearance, consistency, taste, odour | Simple descriptive test | PB nr LŻ/PB-07 wydanie 5 z dnia 30.01.2025 r. | |
| Oddział Laboratoryjny, Sekcja Badań Wody | |||||
| 39 | 水 | Count of spores of sulphite-reducing anaerobes (clostridia) | 膜过滤法 | PN-EN 26461-2:2001 | |
| 40 | 水 | Liczba clostridiów redukujących siarczyny (łącznie z przetrwalnikami) | 膜过滤法 | PN-EN 26461-2:2001 z wyłączeniem pkt. 9.2 | |
| 41 | 水 | Count of coliform bacteria, thermotolerant coliform bacteria, and Escherichia coli | 膜过滤法 | PN-ISO 9308-1:1999 | |
| 42 | 水 | 肠球菌计数 | 膜过滤法 | PN-EN ISO 7899-2:2004 | |
| 43 | 水 | Total count of microorganisms at 22oC and 36oC | 平板法（倾注培养） | PN-EN ISO 6222:2004 | |
| 44 | 水 | 铜绿假单胞菌计数 | 膜过滤法 | PN-EN ISO 16266:2009 | |
| 45 | 水 | Ogólna liczba mikroorganizmów w 22ºC i 36ºC | 膜过滤法 | PN-EN ISO 9308-1:2014-12 | PN-EN ISO 9308-1:2014-12/A1:2017-04 | |
| 46 | 水 | Coagulase-positive staphylococci count | 膜过滤法 | Metodyka PZH ZHK:2007 | |
| 47 | 水 | 产气荚膜梭菌计数（含芽孢） | 膜过滤法 | PN-EN ISO 14189:2016-10 | |
| 48 | 水 | Liczba bakterii z rodzaju Legionella, Matryca A - procedura 5 (pożywka BCYE); 7 (pożywka GVPC) | 膜过滤法 | PN-EN ISO 11731:2017-08 | PN-EN ISO 11731:2017-08/ Ap1:2019-12 | |
| 49 | 水 | Liczba bakterii z rodzaju Legionella, Matryca B - procedura 7 (pożywka GVPC) | 膜过滤法 | PN-EN ISO 11731:2017-08 | PN-EN ISO 11731:2017-08/ Ap1:2019-12 | |
| 50 | 水 | pH 值 范围 2,0 – 12,0 |
电位法 | PN-EN ISO 10523:2012 | |
| 51 | 水 | 电导率 范围 (15 – 5000) μS/cm |
电导法 | PN-EN 27888:1999 | |
| 52 | 水 | 浊度 范围 (0,1 – 100) NTU |
浊度法（散射法） | PN-EN ISO 7027-1:2016-09 pkt. 5.3 | |
| 53 | 水 | 氨浓度 范围 (0,12 – 2,5) mg/l |
分光光度法 | PN-C-04576-4:1994 | |
| 54 | 水 | 亚硝酸盐浓度 范围 (0,01 – 0,8) mg/l |
分光光度法 | PN-EN 26777:1999 | |
| 55 | 水 | 硝酸盐浓度 范围 (0,4 – 100) mg/l |
分光光度法 | PN-82/C-04576/08 | |
| 56 | 水 | 铁浓度 范围 (0,043 – 5,0) mg/l |
分光光度法 | PN-ISO 6332:2001 | |
| 57 | 水 | 氯化物浓度 范围 (5 – 400) mg/l |
滴定法 | PN-ISO 9297:1994 | |
| 58 | 水 | Total hardness (sum of calcium and magnesium) 范围 (5 – 500) mg/l CaCO3 |
滴定法 | PN ISO 6059:1999 | |
| 59 | 水 | Taste and odour taste threshold number (TFN) 范围 1-2 范围 1-2 |
Simplified, paired method, non-forced choice threshold odour number (TON); Simplified, paired method, non-forced choice | PN-EN 1622:2006 | |
| 60 | 水 | 色度 范围 (2 – 100) mg/l Pt |
分光光度法 | PN-EN ISO 7887:2012, metoda C | |
| 61 | 水 | 高锰酸盐指数 范围 (1,0 – 10) mg/l O2 |
滴定法 | PN-EN ISO 8467:2001 | |
| 62 | 游泳池水 | 游离氯浓度 范围 (0,1 – 2,0) mg/l 法规领域: badania/ pomiary wykonywane w terenie |
比色法 | Procedura badawcza nr LW/PB-07 wydanie 3 z dnia 11.07.2019 r. Aplikacja HACH: Metoda 8021 | |
| 63 | 游泳池水 | 总氯浓度 范围 (0,1 – 2,0) mg/l 法规领域: badania/ pomiary wykonywane w terenie |
比色法 | Procedura badawcza nr LW/PB-07 wydanie 3 z dnia 11.07.2019 r. Aplikacja HACH: Metoda 8167 | |
| 64 | 游泳池水 | 化合氯浓度（计算值） | Procedura badawcza nr LW/PB-07 wydanie 3 z dnia 11.07.2019 r. Aplikacja HACH: Metoda 8021 i Metoda 8167 | ||
| 65 | 游泳池水 | Oxidation-reduction potential (redox) vs. Ag/AgCl 3,5 mol KCl 范围 (200-1000) mV 法规领域: badania/ pomiary wykonywane w terenie |
电位法 | Procedura badawcza nr LW/PB-06 wydanie 3 z dnia 11.07.2019 r. | |
| 66 | 游泳池水 | 浊度 范围 (0,1 – 100) NTU |
浊度法（散射法） | PN-EN ISO 7027-1:2016-09 pkt. 5.3 | |
| 67 | 游泳池水 | 硝酸盐浓度 范围 (0,4 – 100) mg/l |
分光光度法 | PN-82/C-04576/08 | |
| 68 | 游泳池水 | 高锰酸盐指数 范围 (1,0 – 10) mg/l O2 |
滴定法 | PN-EN ISO 8467:2001 | |
| Oddział Laboratoryjny, Sekcja Badań Środowiska Pracy | |||||
| 69 | 工作场所环境 — 空气 | 职业接触评估采样，针对： 粉尘因素 可吸入组分 呼吸性组分 有机物质，包括 frakcja wdychalna, 无机物质，包括 frakcja wdychalna, 呼吸性组分 金属及其化合物，包括 可吸入组分 呼吸性组分 |
个体剂量测定法 | PN-Z-04008-7:2002 | PN-Z-04008-7:2002/Az1:2004 | |
| 70 | 工作场所环境 — 空气 | 暴露指数（计算得出） | PN-Z-04008-7:2002 | PN-Z-04008-7:2002/Az1:2004 | ||
| 71 | 工作场所环境 — 空气 | 有害粉尘因素浓度 — 可吸入组分： 磷灰石与磷块岩 硅酸盐水泥 二氧化钛 天然石墨 合成石墨 高岭土 无定形与合成二氧化硅 木粉尘 面粉粉尘 未按毒性分类的粉尘 动植物来源有机粉尘，木粉和面粉除外 硫酸钙（VI）（石膏） 炭黑 滑石 煤（烟煤、褐煤） 碳酸钙镁（白云石） 碳化硅，非纤维状 范围 (0,12 – 20,42) mg/m3 |
重量法 | PN-Z-04507:2022-05 | PN-Z-04507:2022-05/Ap1:2022-08 | |
| 72 | 工作场所环境 — 空气 | Concentration of harmful dust agents - respirable fraction: 磷灰石与磷块岩 硅酸盐水泥 天然石墨 无定形与合成二氧化硅 动植物来源有机粉尘，木粉和面粉除外 滑石 煤（烟煤、褐煤） 范围 (0,3 – 37,88) mg/m3 |
重量法 | PN-Z-04508:2022-05 | PN-Z-04508:2022-05/Ap1:2022-08 | |
| 73 | 工作场所环境 — 空气 | Gas concentrations: CO (2,3 – 117) mg/m3 NO (0,5 – 3,75) mg/m3 NO2 (0,191 – 2,88) mg/m3 |
电化学法 | PB nr LŚ/PB-03 wydanie 4 z dnia 11.07.2019 r. | |
| 74 | 工作场所环境 — 噪声 | A 计权等效声级 A 计权最大声级 范围 (44 - 140) dB C 计权峰值声级 范围 (44 - 141) dB |
直接测量法 | PN-EN ISO 9612:2011 z wyłączeniem metody obejmującej strategię 2 i 3 – punkty 10 i 11 | PN-N-01307:1994 | |
| 75 | 工作场所环境 — 噪声 | 噪声暴露级，参照： 8 小时日工作时间 平均每周工作时间（计算值） |
PN-EN ISO 9612:2011 z wyłączeniem metody obejmującej strategię 2 i 3 – punkty 10 i 11 | PN-N-01307:1994 | ||
| 76 | 工作场所环境 — 室内电气照明 | 照度 范围 (0,5 – 9800) lx |
直接测量法 | PN-83/E-04040.03 | |
| 77 | 工作场所环境 — 室内电气照明 | 照度均匀度（计算值） | PN-83/E-04040.03 | ||
| 78 | 工作场所环境 — 手传振动 | 频率计权振动加速度有效值 范围 (0,5-100) m/s2 |
直接测量法 | PN-EN ISO 5349-1:2004 | PN-EN ISO 5349-2:2004 | PN-EN ISO 5349-2:2004/A1:2015-11 | |
| 79 | 工作场所环境 — 手传振动 | Daily exposure expressed as the 8-hour energy-equivalent vector sum of the frequency-weighted RMS vibration accelerations determined for the three directional components (ahwx, ahwy, ahwz), Exposure lasting 30 minutes and less expressed as the vector sum of the frequency-weighted RMS vibration accelerations determined for the three directional components (ahwx, ahwy, ahwz) (calculated) | PN-EN ISO 5349-1:2004 | PN-EN ISO 5349-2:2004 | PN-EN ISO 5349-2:2004/A1:2015-11 | ||
| 80 | 工作场所环境 — 全身振动 | 频率计权振动加速度有效值 范围 (0,03-35) m/s2 |
直接测量法 | PN-EN 14253+A1:2011 | |
| 81 | 工作场所环境 — 全身振动 | Daily exposure expressed as the 8-hour energy-equivalent frequency-weighted RMS vibration acceleration dominant among the vibration accelerations determined for the three directional components taking into account the appropriate coefficients (1,4 awx, 1,4 awy, awz), Exposure lasting 30 minutes and less expressed as the frequency-weighted RMS vibration acceleration dominant among the vibration accelerations determined for the three directional components taking into account the appropriate coefficients (1,4 awx, 1,4 awy, awz) (calculated) | PN-EN 14253+A1:2011 | ||
| Laboratory Division, Infectious Diseases and Infections Testing Section | |||||
| 82 | 粪便 | 沙门氏菌属（Salmonella spp.）与志贺氏菌属（Shigella spp.）检出 | 培养法结合生化与血清学确认 | PB nr LB/PB-01 wydanie 6 z dnia 01.02.2023 r. | |
| 83 | Biological indicators for sterilization process efficacy control – (Sporal A) | Presence of Geobacillus stearothermophilus | 培养法 | PB nr LB/PB-04 wydanie 4 z dnia 02.01.2023 | |
| 84 | Biological indicators for sterilization process efficacy control – (Sporal S) | Presence of Bacillus subtilis | 培养法 | PB nr LB/PB-04 wydanie 4 z dnia 02.01.2023 | |
引用标准 (81)
Metodyka PZH ZHK:2007
PB nr LB/PB-01 wydanie 6 z dnia 01.02.2023 r.
PB nr LB/PB-04 wydanie 4 z dnia 02.01.2023
PB nr LŚ/PB-03 wydanie 4 z dnia 11.07.2019 r.
PB nr LŻ/PB-03 wydanie 6 z dnia 30.01.2025 r.
PB nr LŻ/PB-04 wydanie 5 z dnia 30.01.2025 r.
PB nr LŻ/PB-05 wydanie 5 z dnia 30.01.2025 r.
PB nr LŻ/PB-07 wydanie 5 z dnia 30.01.2025 r.
PN ISO 6059:1999
PN-82/C-04576/08
PN-83/E-04040.03
PN-85/A-79033 pkt. 3.4 i pkt. 3.5
PN-A-74108:1996 pkt. 3.3.2
PN-A-74108:1996 pkt. 3.4.4
PN-A-74108:1996 pkt. 4
PN-A-74108:1996 pkt.2
PN-A-74252:1998 pkt. 4
PN-A-75100:1994 pkt. 5.3.1 +Az1:2000
PN-A-75958:2002 pkt. 4.1
PN-A-79011-2:1998 pkt. 2.2 +Az1:2000+Az2:2008
PN-A-79033:1985 pkt. 3.8.2.
PN-A-82107:1996 pkt. 2.2
PN-A-86951:2006
PN-A-88032:1998+Ap1:2001
PN-C-04576-4:1994
PN-EN 14253+A1:2011
PN-EN 1622:2006
PN-EN 26461-2:2001
PN-EN 26461-2:2001 z wyłączeniem pkt. 9.2
PN-EN 26777:1999
PN-EN 27888:1999
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 11731:2017-08/ Ap1:2019-12
PN-EN ISO 14189:2016-10
PN-EN ISO 14673-1:2004+Ap1:2007
PN-EN ISO 16266:2009
PN-EN ISO 21528-2:2017-08
PN-EN ISO 4833-1:2013-12
PN-EN ISO 4833-1:2013-12/ A1:2022-06
PN-EN ISO 5349-1:2004
PN-EN ISO 5349-2:2004
PN-EN ISO 5349-2:2004/A1:2015-11
PN-EN ISO 6222:2004
PN-EN ISO 6579-1:2017-04
PN-EN ISO 6579-1:2017-04 / A1:2020-09
PN-EN ISO 6579-1:2017-04 /A1:2020-09
PN-EN ISO 6888-1:2022-03
PN-EN ISO 6888-1:2022-03/ A1:2024-02
PN-EN ISO 6888-3:2004 pkt. 9.1
PN-EN ISO 6888-3:2004/AC:2005
PN-EN ISO 7027-1:2016-09 pkt. 5.3
PN-EN ISO 7887:2012, metoda C
PN-EN ISO 7899-2:2004
PN-EN ISO 7932:2005
PN-EN ISO 7932:2005 / A1:2020-09
PN-EN ISO 8467:2001
PN-EN ISO 9308-1:2014-12
PN-EN ISO 9308-1:2014-12/A1:2017-04
PN-EN ISO 9612:2011 z wyłączeniem metody obejmującej strategię 2 i 3 – punkty 10 i 11
PN-ISO 16649-2:2004
PN-ISO 21527-1:2009
PN-ISO 21527-2:2009
PN-ISO 4831:2007 pkt. 9.1
PN-ISO 4832:2007
PN-ISO 6332:2001
PN-ISO 9297:1994
PN-ISO 9308-1:1999
PN-N-01307:1994
PN-Z-04008-7:2002
PN-Z-04008-7:2002/Az1:2004
PN-Z-04507:2022-05
PN-Z-04507:2022-05/Ap1:2022-08
PN-Z-04508:2022-05
PN-Z-04508:2022-05/Ap1:2022-08
Procedura badawcza nr LW/PB-06 wydanie 3 z dnia 11.07.2019 r.
Procedura badawcza nr LW/PB-07 wydanie 3 z dnia 11.07.2019 r. Aplikacja HACH: Metoda 8021
Procedura badawcza nr LW/PB-07 wydanie 3 z dnia 11.07.2019 r. Aplikacja HACH: Metoda 8021 i Metoda 8167
Procedura badawcza nr LW/PB-07 wydanie 3 z dnia 11.07.2019 r. Aplikacja HACH: Metoda 8167