🇵🇱 POWIATOWA STACJA SANITARNO-EPIDEMIOLOGICZNA PL
水与废水食品与饮料微生物制药与化妆品石油化工与燃料材料与高分子
POWIATOWA STACJA SANITARNO-EPIDEMIOLOGICZNA 是由 PCA 认可的实验室，认可编号 AB 521（Częstochowa，波兰）。认可范围涵盖 135 项检测方法，涉及以下领域：水与废水、食品与饮料、微生物、制药与化妆品。检测对象包括：生活饮用水、游泳池水、Cosmetics Cosmetic products、Natural mineral water, Spring water, Table water。最常用的技术：火焰原子吸收光谱法（FAAS）、滴定法、膜过滤法。
要点速览
- 认可编号: PCA AB 521
- 认可范围内方法数: 135
- 检测对象种类: 64
- 所用技术数: 30
- 城市: Częstochowa, 波兰
- 认可编号
- AB 521
- 认可机构
- PCA
- 地址
- W CZĘSTOCHOWIE, ul. Jasnogórska 15 A, 42-200 Częstochowa
- 城市
- Częstochowa, 波兰
该实验室检测什么 (64)
- 生活饮用水 — 23 项方法
- 游泳池水 — 13 项方法
- Cosmetics Cosmetic products — 7 项方法
- Natural mineral water, Spring water, Table water — 6 项方法
- Meat and meat products, Poultry meat and poultry meat products, Milk and dairy products, Fruit and vegetables, Fruit, vegetable and vegetable-meat preserves, Fish and fish products, Sweets and confectionery (including bakery products), Spices, Foodstuffs for particular nutritional uses, Oils, animal and vegetable fats, Cereals and cereal products, Frozen food, Delicatessen products, Eggs and egg products, Dietary supplements — 5 项方法
- Vegetable preserves, Fruit preserves, Cereals and cereal products, Mushroom preserves, Sweets and confectionery — 4 项方法
- Dried herbs and spices — 3 项方法
- Meat and meat products, Poultry meat and poultry meat products, Milk and milk products, Fruit and vegetables, Fruit, vegetable and vegetable-meat preserves, Fish and fish products, Sweets and confectionery (including bakery products), Spices, Foodstuffs for particular nutritional uses, Oils, animal and vegetable fats, Cereals and cereal products, Frozen food, Delicatessen products, Eggs and egg products, Food supplements — 3 项方法
- 膳食补充剂 — 3 项方法
- Bathing water, water at a site occasionally used for bathing — 2 项方法
- Bread, breadcrumbs — 2 项方法
- Canned fish hermetically sealed in metal packaging — 2 项方法
- Canned meat hermetically sealed in metal packaging — 2 项方法
- Dried mushrooms — 2 项方法
- Fish and fish products, seafood and seafood products — 2 项方法
- 另有 49 项
所用检测技术 (30)
- 火焰原子吸收光谱法（FAAS） — 20 项方法
- 滴定法 — 13 项方法
- 膜过滤法 — 13 项方法
- 分光光度法 — 10 项方法
- 描述法 — 10 项方法
- 重量法 — 9 项方法
- 平板法（倾注培养） — 8 项方法
- 培养法结合生化确认 — 7 项方法
- 平板法（表面涂布） — 5 项方法
- 最可能数法（MPN） — 5 项方法
- 培养法结合生化与血清学确认 — 4 项方法
- 汞冷蒸气原子吸收光谱法（CVAAS） — 4 项方法
- 原子吸收光谱法（汞齐化技术） — 3 项方法
- 电位法 — 3 项方法
- Miniaturized MPN method — 2 项方法
- 另有 15 项
实验室部门 (4)
- 实验室分部，食品及食品接触材料与制品检测科 — 83 项方法
- 实验室分部，环境检测科 — 43 项方法
- Laboratory Division, Environmental Testing Section, Food and Food Contact Materials and Articles Testing Section — 5 项方法
- Laboratory Division, Infectious Diseases and Infections Testing Section — 4 项方法
实验室地点
- Oddział Laboratoryjny — ul. Jasnogórska 15 A, 42-200 Częstochowa
- Sekcja Badań Żywności, Materiałów i Wyrobów do Kontaktu z Żywnością — ul. Jasnogórska 15 A, 42-200 Częstochowa
- Sekcja Badań Środowiskowych — ul. Jasnogórska 15 A, 42-200 Częstochowa
- Sekcja Badań Chorób Zakaźnych i Zakażeń — ul. Jasnogórska 15 A, 42-200 Częstochowa
认可范围 — 项检测方法 (135)
| 序号 | 检测对象 | 方法 / 参数 | 技术 | 依据文件 | |
|---|---|---|---|---|---|
| 实验室分部，食品及食品接触材料与制品检测科 | |||||
| 1 | Bread | Shape, surface, colour, crust thickness, porosity, elasticity, sliceability of the crumb, odour and taste | 描述法 | PN-A-74108:1996 pkt 2 | |
| 2 | 熟食制品 | Appearance, colour, consistency, odour, taste | 描述法 | PN-A-82107:1996 pkt 2.2 | |
| 3 | Pasta | Colour, appearance, odour - before cooking - after cooking taste after cooking | 描述法 | PN-93/A-74130 pkt 3.4 | |
| 4 | 糖果制品 | External appearance of the product in primary or unit packaging, shape, colour, surface, cross-section, consistency, odour, taste, degree of filling of the product with the filling 范围 (1 – 5) pkt |
Grading method | PN-A-88032:1998 | PN-A-88032:1998/Ap1:2001 | |
| 5 | Bakery products | Uniformity of the batch, external appearance, structure and texture, odour and taste 范围 (8 – 20) pkt |
Point method | PN-A-74252:1998 | |
| 6 | Breadcrumbs | Colour, form, odour, taste | 描述法 | PN-A-74113:1997 Załącznik A | |
| 7 | Mushroom products, marinated mushrooms, sterilised mushrooms, mushrooms in brine | Colour, odour, taste, appearance, consistency | 描述法 | PN-A-78509:2007 pkt 6.3 | |
| 8 | Fruit products, vegetable products | Appearance, colour, consistency, taste, odour | 描述法 | PN-ISO 6658:1998 pkt 5.4.2 | |
| 9 | Meat and meat products, Poultry meat and poultry meat products, Milk products, Fruit and vegetables, Fruit, vegetable and vegetable-meat preserves, Fish and fish products, Sweets and confectionery (including bakery products), Spices, Foodstuffs for particular nutritional uses, Oils, animal and vegetable fats, Cereals and cereal products, Frozen food, Delicatessen products, Eggs and egg products, Food supplements | 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 | |
| 10 | Meat and meat products, Poultry meat and poultry meat products, Milk products, Fruit and vegetables, Fruit, vegetable and vegetable-meat preserves, Fish and fish products, Sweets and confectionery (including bakery products), Spices, Foodstuffs for particular nutritional uses, Oils, animal and vegetable fats, Cereals and cereal products, Frozen food, Delicatessen products, Eggs and egg products, Food supplements | Count of coagulase-positive staphylococci (S. 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 | |
| 11 | Meat and meat products, Poultry meat and poultry meat products, Milk and milk products, Fruit and vegetables, Fruit, vegetable and vegetable-meat preserves, Fish and fish products, Sweets and confectionery (including bakery products), Spices, Foodstuffs for particular nutritional uses, Oils, animal and vegetable fats, Cereals and cereal products, Frozen food, Delicatessen products, Eggs and egg products, Food supplements | 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 | |
| 12 | Meat and meat products, Poultry meat and poultry meat products, Milk and milk products, Fruit and vegetables, Fruit, vegetable and vegetable-meat preserves, Fish and fish products, Sweets and confectionery (including bakery products), Spices, Foodstuffs for particular nutritional uses, Oils, animal and vegetable fats, Cereals and cereal products, Frozen food, Delicatessen products, Eggs and egg products, Food supplements | 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 | |
| 13 | Meat and meat products, Poultry meat and poultry meat products, Milk and milk products, Fruit and vegetables, Fruit, vegetable and vegetable-meat preserves, Fish and fish products, Sweets and confectionery (including bakery products), Spices, Foodstuffs for particular nutritional uses, Oils, animal and vegetable fats, Cereals and cereal products, Frozen food, Delicatessen products, Eggs and egg products, Food supplements | 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 | |
| 14 | Meat and meat products, Poultry meat and poultry meat products, Dairy products, Fruit and vegetables, Fruit, vegetable and vegetable-meat products, Foodstuffs for particular nutritional uses, Dietary supplements, Delicatessen products | 酵母菌与霉菌计数 | 平板法（表面涂布） | PN-ISO 21527-1:2009-06 | |
| 15 | Milk powder, Egg products, Confectionery products, Foodstuffs for particular nutritional uses, Herbs and spices, Cereal grains and cereal-flour products | 酵母菌与霉菌计数 | 平板法（表面涂布） | PN-ISO 21527-2:2009-06 | |
| 16 | Meat and meat products, Poultry meat and poultry meat products, Milk and dairy products, Fruit and vegetables, Fruit, vegetable and vegetable-meat preserves, Fish and fish products, Sweets and confectionery (including bakery products), Spices, Foodstuffs for particular nutritional uses, Oils, animal and vegetable fats, Cereals and cereal products, Frozen food, Delicatessen products, Eggs and egg products, Dietary supplements | 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 z wyłączeniem punktu 9.5 | |
| 17 | Meat and meat products, Poultry meat and poultry meat products, Milk and dairy products, Fruit and vegetables, Fruit, vegetable and vegetable-meat preserves, Fish and fish products, Sweets and confectionery (including bakery products), Spices, Foodstuffs for particular nutritional uses, Oils, animal and vegetable fats, Cereals and cereal products, Frozen food, Delicatessen products, Eggs and egg products, Dietary supplements | Count of β-glucuronidase-positive Escherichia coli | 平板法（倾注培养） | PN-ISO 16649-2:2004 | |
| 18 | Meat and meat products, Poultry meat and poultry meat products, Milk and dairy products, Fruit and vegetables, Fruit, vegetable and vegetable-meat preserves, Fish and fish products, Sweets and confectionery (including bakery products), Spices, Foodstuffs for particular nutritional uses, Oils, animal and vegetable fats, Cereals and cereal products, Frozen food, Delicatessen products, Eggs and egg products, Dietary supplements | Enterobacteriaceae count at 37ºC | 平板法（倾注培养） | PN-EN ISO 21528-2:2017-08 | |
| 19 | Meat and meat products, Poultry meat and poultry meat products, Milk and dairy products, Fruit and vegetables, Fruit, vegetable and vegetable-meat preserves, Fish and fish products, Sweets and confectionery (including bakery products), Spices, Foodstuffs for particular nutritional uses, Oils, animal and vegetable fats, Cereals and cereal products, Frozen food, Delicatessen products, Eggs and egg products, Dietary supplements | Coliform bacteria count at 37ºC | 平板法（倾注培养） | PN-ISO 4832:2007 | |
| 20 | Meat and meat products, Poultry meat and poultry meat products, Milk and dairy products, Fruit and vegetables, Fruit, vegetable and vegetable-meat preserves, Fish and fish products, Sweets and confectionery (including bakery products), Spices, Foodstuffs for particular nutritional uses, Oils, animal and vegetable fats, Cereals and cereal products, Frozen food, Delicatessen products, Eggs and egg products, Dietary supplements | 沙门氏菌属（Salmonella spp.）的检出 | Enzyme-linked fluorescent immunoassay method (ELFA) using the VIDAS instrument | Instrukcja producenta testu jakościowego systemu VIDAS Wydanie z 2018/06 | |
| 21 | Milk and dairy products Infant formulae, including initial milk formula, and follow-on formulae, including follow-on milk | Presence of Cronobacter spp. | 培养法结合生化确认 | PN-EN ISO 22964:2017-06 | |
| 22 | Canned fish hermetically sealed in metal packaging | 耐久性 | Thermostatic method | PN-92/A-86732 pkt 2.3.11 | |
| 23 | Canned fish hermetically sealed in metal packaging | Leak tightness | Vacuum method | PN-92/A-86732 pkt 2.3.10 | |
| 24 | Canned meat hermetically sealed in metal packaging | 耐久性 | Thermostatic method | PN-A-82055-5:1994 | |
| 25 | Canned meat hermetically sealed in metal packaging | Leak tightness | Vacuum method | PN-A-82055-4:1997 pkt. 2.4.1.1, 2.4.1.2, 2.5 | PN-A-82055-4:1997/Az1:2002 pkt. 2.4.1.1, 2.4.1.2, 2.5 | |
| 26 | Environmental samples from food production and food trade areas: - swab | 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 | |
| 27 | Cosmetics Cosmetic products | 金黄色葡萄球菌（Staphylococcus aureus）检出 | 培养法结合生化确认 | PN-EN ISO 22718:2016-01 | PN-EN ISO 22718:2016-01/A1:2023-01 | |
| 28 | Cosmetics Cosmetic products | 铜绿假单胞菌（Pseudomonas aeruginosa）检出 | 培养法结合生化确认 | PN-EN ISO 22717:2016-01 | PN-EN ISO 22717:2016-01/A1:2023-03 | |
| 29 | Cosmetics Cosmetic products | 嗜温需氧菌计数 | 平板法（倾注培养） | PN-EN ISO 21149:2017-07 | PN-EN ISO 21149:2017-07/A1:2023-01 | |
| 30 | Cosmetics Cosmetic products | 白色念珠菌（Candida albicans）检出 | 培养法结合生化确认 | PN-EN ISO 18416:2016-01 | PN-EN ISO 18416:2016-01/A1:2023-03 | |
| 31 | Cosmetics Cosmetic products | 大肠埃希氏菌（Escherichia coli）检出 | 培养法结合生化确认 | PN-EN ISO 21150:2016-01 | PN-EN ISO 21150:2016-01/A1:2023-03 | |
| 32 | Cosmetics Cosmetic products | 酵母菌与霉菌计数 | 平板法（倾注培养） | PN-EN ISO 16212:2017-08 | PN-EN ISO 16212:2017-08/A1:2023-01 | |
| 33 | 水果腌渍制品 | 二氧化硫含量 范围 (2 – 2500) mg/kg |
滴定法 | PN-90/A-75101/23 pkt 3 | PN-90/A-75101/23/Az2:2002 pkt 3 | |
| 34 | 蔬菜腌渍制品 | 二氧化硫含量 范围 (2 – 1500) mg/kg |
滴定法 | PN-90/A-75101/23 pkt 3 | PN-90/A-75101/23/Az2:2002 pkt 3 | |
| 35 | Wines | 二氧化硫含量 范围 (1 – 400) mg/l |
滴定法 | PN-90/A-79120/10 | |
| 36 | Vinegar | 二氧化硫含量 范围 (7 – 200) mg/l |
滴定法 | PN-90/A-75101/23 pkt 2 | PN-90/A-75101/23/Az2:2002 pkt 2 | |
| 37 | Mushroom preparations, products and preserves | 二氧化硫含量 范围 (3 – 200) mg/kg |
滴定法 | PN-90/A-75101/23 pkt 3 | PN-90/A-75101/23/Az2:2002 pkt 3 | |
| 38 | Mustard | 二氧化硫含量 范围 (2 – 800) mg/kg |
滴定法 | PN-90/A-75101/23 pkt 3 | PN-90/A-75101/23/Az2:2002 pkt 3 | |
| 39 | Bread, breadcrumbs | 酸度 bread (1 − 15) stopni breadcrumbs (0,2 − 6,0) stopni |
滴定法 | PN-A-74108:1996 pkt 3.4 | |
| 40 | Bread, breadcrumbs | 湿度 范围 (5 − 50) % |
重量法 | PN-A-74108:1996 pkt 3.3.2 | |
| 41 | Dried mushrooms | Content of primarily maggot-infested mushrooms 范围 (1 – 100) % |
重量法 | PN-A-78509:2007 pkt 6.3.12 | |
| 42 | Dried herbs and spices | Content of physical impurities: − mineral impurities 范围 (0,01 – 20) % |
重量法 | PN-ISO 1208:2001 | |
| 43 | Dried herbs and spices | Content of physical impurities: - impurities of animal origin - foreign bodies | 描述法 | PN-ISO 1208:2001 | |
| 44 | Dried herbs and spices | Content of ferromagnetic impurities 范围 (1 – 100) mg/kg |
重量法 | PN-74/A-74016 pkt 2.5.2 | |
| 45 | Food concentrates, Vegetable preserves, Fruit preserves, Cereals and cereal products, Objects from the food production area: sweepings and siftings | Presence of food pests and their residues | 描述法 | OL-Ż/PB-01 wydanie III z dn. 02.01.2025 r. | |
| 46 | Food concentrates, Vegetable preserves, Fruit preserves, Cereals and cereal products, Objects from the food production area: sweepings and siftings | Content of moth webbing 范围 (0,0 – 10) % |
重量法 | OL-Ż/PB-01 wydanie III z dn. 02.01.2025 r. | |
| 47 | Vegetable preserves, Fruit preserves, Cereals and cereal products, Mushroom preserves, Sweets and confectionery | Presence of physical impurities – mineral impurities | 描述法 | OL-Ż/PB-01 wydanie III z dn. 02.01.2025 r. | |
| 48 | Vegetable preserves, Fruit preserves, Cereals and cereal products, Mushroom preserves, Sweets and confectionery | Presence of physical impurities – organic impurities | 描述法 | OL-Ż/PB-01 wydanie III z dn. 02.01.2025 r. | |
| 49 | Vegetable preserves, Fruit preserves, Cereals and cereal products, Mushroom preserves, Sweets and confectionery | Content of physical impurities – mineral impurities 范围 (0,0 – 10) % |
重量法 | OL-Ż/PB-01 wydanie III z dn. 02.01.2025 r. | |
| 50 | Vegetable preserves, Fruit preserves, Cereals and cereal products, Mushroom preserves, Sweets and confectionery | Content of physical impurities – organic impurities 范围 (0,0 – 10) % |
重量法 | OL-Ż/PB-01 wydanie III z dn. 02.01.2025 r. | |
| 51 | Meat and meat products, Poultry meat, poultry offal, poultry products, Milk and milk products, Fruit and vegetables and fruit and vegetable preserves and vegetable-meat preserves, Fresh mushrooms and mushroom preserves, Herbal raw materials and preparations, spices, Cereals and cereal products | 汞含量 范围 (0,005 – 0,1) mg/kg |
汞冷蒸气原子吸收光谱法（CVAAS） | OL-Ż/PB-06 wydanie I z dn. 03.02.2026 r. | |
| 52 | Fish and fish products, seafood and seafood products | 汞含量 范围 (0,1 – 1,3) mg/kg |
汞冷蒸气原子吸收光谱法（CVAAS） | OL-Ż/PB-06 wydanie I z dn. 03.02.2026 r. | |
| 53 | 膳食补充剂 | 汞含量 范围 (0,01 – 0,2) mg/kg |
汞冷蒸气原子吸收光谱法（CVAAS） | OL-Ż/PB-06 wydanie I z dn. 03.02.2026 r. | |
| 54 | Dried mushrooms | 汞含量 范围 (0,1 – 7,0) mg/kg |
汞冷蒸气原子吸收光谱法（CVAAS） | OL-Ż/PB-06 wydanie I z dn. 03.02.2026 r. | |
| 55 | Meat and meat products, Poultry meat, poultry offal, poultry products, Milk and milk products, Fruit and vegetables and fruit and vegetable preserves and vegetable-meat preserves, Fresh mushrooms and mushroom preserves, Herbal raw materials and preparations, spices, Cereals and cereal products | 汞含量 范围 (0,005 – 0,1) mg/kg |
原子吸收光谱法（汞齐化技术） | OL-Ż/PB-02 wydanie II z dn. 02.01.2025 r. | |
| 56 | Fish and fish products, seafood and seafood products | 汞含量 范围 (0,05 – 1,5) mg/kg |
原子吸收光谱法（汞齐化技术） | OL-Ż/PB-02 wydanie II z dn. 02.01.2025 r. | |
| 57 | 膳食补充剂 | 汞含量 范围 (0,01 – 0,2) mg/kg |
原子吸收光谱法（汞齐化技术） | OL-Ż/PB-02 wydanie II z dn. 02.01.2025 r. | |
| 58 | Food concentrates, Meat and meat products, Milk and dairy products, Non-alcoholic beverages, Fruit and vegetables and fruit and vegetable products and vegetable-meat products, Sweets and confectionery, Foodstuffs for particular nutritional uses, Cereals and cereal products, Dietary supplements | Magnesium, calcium, potassium and sodium content 镁 (50 – 350 000) mg/kg 钙 (50 – 650 000) mg/kg 钾 (10 – 200 000) mg/kg 钠 (10 – 250 000) mg/kg |
火焰原子吸收光谱法（FAAS） | PN-EN 1134:1999 | |
| 59 | Canned non-alcoholic beverages and juices | Tin content 范围 (10 – 250) mg/kg |
火焰原子吸收光谱法（FAAS） | OL-Ż/PB-03 wydanie I z dnia 02.01.2025 r. | |
| 60 | Coffee and tea, Food concentrates, Non-alcoholic beverages | Cadmium and lead content 镉 (0,005 – 0,15) mg/kg 铅 (0,01 – 1,0) mg/kg |
火焰原子吸收光谱法（FAAS） | Wydawnictwo Metodyczne PZH 1996 Metoda oznaczania zawartości ołowiu, kadmu, miedzi i cynku w produktach spożywczych techniką płomieniowej absorpcyjnej spektrometrii atomowej | |
| 61 | Milk products | 铅含量 范围 (0,01 – 1,0) mg/kg |
火焰原子吸收光谱法（FAAS） | Wydawnictwo Metodyczne PZH 1996 Metoda oznaczania zawartości ołowiu, kadmu, miedzi i cynku w produktach spożywczych techniką płomieniowej absorpcyjnej spektrometrii atomowej | |
| 62 | Sweets and confectionery | Cadmium and lead content 镉 (0,005 – 2,0) mg/kg 铅 (0,01 – 1,0) mg/kg |
火焰原子吸收光谱法（FAAS） | Wydawnictwo Metodyczne PZH 1996 Metoda oznaczania zawartości ołowiu, kadmu, miedzi i cynku w produktach spożywczych techniką płomieniowej absorpcyjnej spektrometrii atomowej | |
| 63 | Herbal raw materials and products, spices | Cadmium and lead content 镉 (0,005 – 0,15) mg/kg 铅 (0,01 – 3,0) mg/kg |
火焰原子吸收光谱法（FAAS） | Wydawnictwo Metodyczne PZH 1996 Metoda oznaczania zawartości ołowiu, kadmu, miedzi i cynku w produktach spożywczych techniką płomieniowej absorpcyjnej spektrometrii atomowej | |
| 64 | Fresh and dried mushrooms and mushroom products | Cadmium and lead content 镉 (0,005 – 3,0) mg/kg 铅 (0,01 – 3,0) mg/kg |
火焰原子吸收光谱法（FAAS） | Wydawnictwo Metodyczne PZH 1996 Metoda oznaczania zawartości ołowiu, kadmu, miedzi i cynku w produktach spożywczych techniką płomieniowej absorpcyjnej spektrometrii atomowej | |
| 65 | 鱼与鱼制品 | Cadmium and lead content 镉 (0,005 – 0,5) mg/kg 铅 (0,01 – 3,0) mg/kg |
火焰原子吸收光谱法（FAAS） | Wydawnictwo Metodyczne PZH 1996 Metoda oznaczania zawartości ołowiu, kadmu, miedzi i cynku w produktach spożywczych techniką płomieniowej absorpcyjnej spektrometrii atomowej | |
| 66 | Cereals and cereal products | Cadmium and lead content 镉 (0,005 – 1,4) mg/kg 铅 (0,01 – 1,5) mg/kg |
火焰原子吸收光谱法（FAAS） | Wydawnictwo Metodyczne PZH 1996 Metoda oznaczania zawartości ołowiu, kadmu, miedzi i cynku w produktach spożywczych techniką płomieniowej absorpcyjnej spektrometrii atomowej | |
| 67 | 膳食补充剂 | Cadmium and lead content 镉 (0,005 – 6,0) mg/kg 铅 (0,01 – 6,0) mg/kg |
火焰原子吸收光谱法（FAAS） | Wydawnictwo Metodyczne PZH 1996 Metoda oznaczania zawartości ołowiu, kadmu, miedzi i cynku w produktach spożywczych techniką płomieniowej absorpcyjnej spektrometrii atomowej | |
| 68 | Seafood and seafood products | Cadmium and lead content 镉 (0,005 – 3,2) mg/kg 铅 (0,01 – 2,8) mg/kg |
火焰原子吸收光谱法（FAAS） | Wydawnictwo Metodyczne PZH 1996 Metoda oznaczania zawartości ołowiu, kadmu, miedzi i cynku w produktach spożywczych techniką płomieniowej absorpcyjnej spektrometrii atomowej | |
| 69 | Meat and meat products, Poultry meat, poultry products, Fruit and vegetables and fruit and vegetable products and vegetable-meat products | Cadmium and lead content 镉 (0,005 – 0,30) mg/kg 铅 (0,01 – 3,0) mg/kg |
火焰原子吸收光谱法（FAAS） | Wydawnictwo Metodyczne PZH 1996 Metoda oznaczania zawartości ołowiu, kadmu, miedzi i cynku w produktach spożywczych techniką płomieniowej absorpcyjnej spektrometrii atomowej | |
| 70 | Milk | 铅含量 范围 (0,01 – 1,0) mg/kg |
火焰原子吸收光谱法（FAAS） | Wydawnictwo Metodyczne PZH 1996 Metoda oznaczania zawartości ołowiu, kadmu, miedzi i cynku w produktach spożywczych techniką płomieniowej absorpcyjnej spektrometrii atomowej | |
| 71 | Offal | Cadmium and lead content 镉 (0,005 – 3,0) mg/kg 铅 (0,01 – 3,5) mg/kg |
火焰原子吸收光谱法（FAAS） | Wydawnictwo Metodyczne PZH 1996 Metoda oznaczania zawartości ołowiu, kadmu, miedzi i cynku w produktach spożywczych techniką płomieniowej absorpcyjnej spektrometrii atomowej | |
| 72 | Materials and articles intended to come into contact with food | Odour and taste transferred on direct contact | Multi-comparative method | DIN 10955:2024-01 | |
| 73 | Paper and paperboard intended to come into contact with food | Odour and taste transferred on direct contact | Multi-comparative method | PN-EN 1230-1:2009 | PN-EN 1230-2:2009 | |
| 74 | 拟与食品接触的塑料材料及制品 | Overall migration into aqueous food simulants and substitute media - water - 3 % acetic acid - 10 % ethanol - 20 % ethanol - 50 % ethanol - 95 % ethanol - isooctane 范围 (1,0 – 25,0) mg/dm2 |
重量法 | Rozporządzenie Komisji (UE) nr 10/2011 z dnia 14.01.2011 r. z późn. zm. | PN-EN 1186-3:2023-01 | |
| 75 | 拟与食品接触的塑料材料及制品 | Migration of formaldehyde into food simulants - 3 % acetic acid 范围 (3 – 30) mg/kg |
分光光度法 | Rozporządzenie Komisji (UE) nr 10/2011 z dnia 14.01.2011 r. z późn. zm. | CEN/TS 13130-23:2005 | |
| 76 | Paper and paperboard intended to come into contact with food | Formaldehyde content in the water extract 范围 (0,001 – 0,02) mg/dm2 范围 (1 – 20) mg/kg |
分光光度法 | PN-EN 1541:2003 | |
| 77 | Ceramic articles intended to come into contact with food | Migration of lead into the food simulant Migration of cadmium into the food simulant 范围 (0,2 – 10) mg/l 范围 (0,02 – 1) mg/dm2 范围 (0,02 – 1,00) mg/l 范围 (0,002 – 0,1) mg/dm2 |
火焰原子吸收光谱法（FAAS） | PN-EN 1388-1:2000 | PN-EN 1388-1:2000/Ap1:2002 | |
| 78 | Glass articles intended to come into contact with food | Migration of lead into the food simulant Migration of cadmium into the food simulant 范围 (0,2 – 10) mg/l 范围 (0,02 – 1) mg/dm2 范围 (0,02 – 1,00) mg/l 范围 (0,002 – 0,1) mg/dm2 |
火焰原子吸收光谱法（FAAS） | PN-EN 1388-2:2000 | |
| 79 | 化妆品 | 甲醛含量 范围 (0,001 – 0,4) % |
分光光度法 | Załącznik do rozporządzenia Ministra Zdrowia z dnia 19 marca 2020 r. (Dz.U. 2020, poz. 931) | |
| 80 | Cosmetics Cosmetic products | Free formaldehyde content 范围 (0,0005 – 0,1) % |
高效液相色谱-二极管阵列检测法（HPLC-DAD） | OL-Ż/PB-04 wydanie II z dnia 02.01.2025 r. | |
| 81 | Toothpaste | Fluorine content 范围 (0,01 – 0,30) % |
气相色谱-氢火焰离子化检测法（GC-FID） | Załącznik do rozporządzenia Ministra Zdrowia z dnia 19 marca 2020 r. (Dz.U. 2020, poz. 931) | |
| 82 | Permanent waving preparations and hair dyes | Hydrogen peroxide content 范围 (0,03 – 15) % |
滴定法 | Załącznik do rozporządzenia Ministra Zdrowia z dnia 19 marca 2020 r. (Dz.U. 2020, poz. 931) | |
| 83 | Cold permanent waving preparations | Thioglycolic acid content 范围 (0,1 – 15) % |
滴定法 | Załącznik do rozporządzenia Ministra Zdrowia z dnia 19 marca 2020 r. (Dz.U. 2020, poz. 931) | |
| 实验室分部，环境检测科 | |||||
| 84 | 生活饮用水 | Most probable number of coliform bacteria, Escherichia coli | 最可能数法（MPN） | PN-EN ISO 9308-2:2014-06 | |
| 85 | 生活饮用水 | Most probable number of intestinal enterococci | 最可能数法（MPN） | PN-EN ISO 7899-3:2025-11 | |
| 86 | 生活饮用水 | Coliform bacteria count, Escherichia coli | 膜过滤法 | PN-EN ISO 9308-1:2014-12 | PN-EN ISO 9308-1:2014-12/A1:2017-04 | |
| 87 | 生活饮用水 | Intestinal enterococci count | 膜过滤法 | PN-EN ISO 7899-2:2004 | |
| 88 | 生活饮用水 | Total bacterial count at: 36°C, 22°C | 平板法（倾注培养） | PN-EN ISO 6222:2004 | |
| 89 | 生活饮用水 | 铜绿假单胞菌计数 | 膜过滤法 | PN-EN ISO 16266:2009 | |
| 90 | 生活饮用水 | Most probable number of Pseudomonas aeruginosa | 最可能数法（MPN） | PN-EN ISO 16266-2:2022-04 | |
| 91 | Water intended for human consumption – including domestic hot water | Count of bacteria of the genus Legionella Matrix B: Procedure 7 – Medium C – GVPC | Membrane filtration method with serological confirmation | PN-EN ISO 11731:2017-08 | PN-EN ISO 11731:2017-08/Ap1:2019-12 | Metodyka OXOID – Legionella Latex Test Symbol: DR 800M | |
| 92 | Natural mineral water, Spring water, Table water | Coliform bacteria count, | 膜过滤法 | PN-EN ISO 9308-1:2014-12 | PN-EN ISO 9308-1:2014-12/A1:2017-04 | |
| 93 | Natural mineral water, Spring water, Table water | 大肠埃希氏菌（Escherichia coli）计数 | 膜过滤法 | OL-K/PB-01 wydanie I z dnia 02.01.2025 r. | |
| 94 | Natural mineral water, Spring water, Table water | 粪肠球菌计数 | 膜过滤法 | PN-EN ISO 7899-2:2004 | |
| 95 | Natural mineral water, Spring water, Table water | 铜绿假单胞菌计数 | 膜过滤法 | PN-EN ISO 16266:2009 | |
| 96 | Natural mineral water, Spring water, Table water | Count of sulfite-reducing clostridia | 膜过滤法 | PN-EN 26461-2:2001 z wyłączeniem pkt. 9.2 | |
| 97 | Natural mineral water, Spring water, Table water | Count of spores of sulphite-reducing anaerobes (Clostridia) | 膜过滤法 | PN-EN 26461-2:2001 | |
| 98 | 游泳池水 | 凝固酶阳性葡萄球菌计数 | 膜过滤法 | PN-Z 11001-3:2000 Załącznik A z wyłączeniem punktu A.5.2.1. z potwierdzeniem aminopeptydazy | |
| 99 | 游泳池水 | Most probable number of Escherichia coli | 最可能数法（MPN） | PN-EN ISO 9308-2:2014-06 | |
| 100 | 游泳池水 | 大肠埃希氏菌（Escherichia coli）计数 | 膜过滤法 | PN-EN ISO 9308-1:2014-12 | PN-EN ISO 9308-1:2014-12/A1:2017-04 | |
| 101 | 游泳池水 | Total bacterial count at 36°C | 平板法（倾注培养） | PN-EN ISO 6222:2004 | |
| 102 | 游泳池水 | 铜绿假单胞菌计数 | 膜过滤法 | PN-EN ISO 16266:2009 | |
| 103 | 游泳池水 | Most probable number of Pseudomonas aeruginosa | 最可能数法（MPN） | PN-EN ISO 16266-2:2022-04 | |
| 104 | 游泳池水 | Count of bacteria of the genus Legionella Matrix B: Procedure 7 – Medium C – GVPC | 膜过滤法 | PN-EN ISO 11731:2017-08 | PN-EN ISO 11731:2017-08/Ap1:2019-12 | |
| 105 | Bathing water, water at a site occasionally used for bathing | Most probable number of Escherichia coli | Miniaturized MPN method | PN-EN ISO 9308-3:2002 | |
| 106 | Bathing water, water at a site occasionally used for bathing | Most probable number of intestinal enterococci | Miniaturized MPN method | PN-EN ISO 7899-1:2002 | |
| 107 | 生活饮用水 | 亚硝酸盐浓度 范围 (0,01 – 0,80) mg/l |
分光光度法 | PN-EN 26777:1999 | |
| 108 | 生活饮用水 | 总硬度 范围 (6 – 600) mg/l |
滴定法 | PN-ISO 6059:1999 | |
| 109 | 生活饮用水 | 总铁浓度 范围 (40 – 4000) μg/l |
分光光度法 | PN-ISO 6332:2001 | PN-ISO 6332:2001/Ap1:2016-06 | |
| 110 | 生活饮用水 | 电导率 范围 (5 – 3000) µS/cm |
电导法 | PN-EN 27888:1999 | |
| 111 | 生活饮用水 | 色度 范围 (5 – 70) mg/l |
分光光度法 | PN EN ISO 7887:2012 Metoda C | PN-EN ISO 7887:2012/Ap1:2015-06 Metoda C | |
| 112 | 生活饮用水 | 浊度 范围 (0,1 – 50) NTU |
浊度法（散射法） | PN-EN ISO 7027-1:2016-09 | |
| 113 | 生活饮用水 | 高锰酸盐指数 范围 (0,5 - 10,0) mg/l |
滴定法 | PN-EN ISO 8467:2001 | |
| 114 | 生活饮用水 | pH 值 范围 4,0 – 10,0 |
电位法 | PN-EN ISO 10523:2012 | |
| 115 | 生活饮用水 | 硝酸盐浓度 范围 (0,6 – 100) mg/l |
分光光度法 | PN-82/C-04576/08 | |
| 116 | 生活饮用水 | Ammonia concentration Ammonium ion concentration (calculated) 范围 (0,1 – 2,5) mg/l |
分光光度法 | PN-C-04576-4:1994 | |
| 117 | 生活饮用水 | 氯化物浓度 范围 (4 – 500) mg/l |
滴定法 | PN-ISO 9297:1994 | |
| 118 | 生活饮用水 | Threshold flavour number (TFN) Threshold odour number (TON) 范围 1 – 2 |
Paired comparison method with non-forced choice, simplified | PN-EN 1622:2006 | |
| 119 | 游泳池水 | Free chlorine concentration Total chlorine concentration Combined chlorine concentration (calculated) – tests / measurements performed outside the laboratory premises 范围 (0,1 – 3,0) mg/l 范围 (0,1 – 3,0) mg/l |
比色法 | OL-K/PB-02 wydanie I z dnia 02.01.2025 r. | |
| 120 | 游泳池水 | Oxidation-reduction (redox) potential referred to Ag/AgCl 3,5 mol/l KCl – tests / measurements performed outside the laboratory premises 范围 (200 – 1000) mV |
电位法 | OL-K/PB-03 wydanie I z dnia 02.01.2025 r. | |
| 121 | 游泳池水 | 浊度 范围 (0,07 – 50) NTU |
浊度法（散射法） | PN-EN ISO 7027-1:2016-09 | |
| 122 | 游泳池水 | pH – tests / measurements performed outside the laboratory premises 范围 4,0 – 10,0 |
电位法 | PN-EN ISO 10523:2012 | |
| 123 | 游泳池水 | Permanganate index (oxidisability) 范围 (0,5 - 10,0) mg/l |
滴定法 | PN-EN ISO 8467:2001 | |
| 124 | 游泳池水 | 硝酸盐浓度 范围 (0,6 – 100) mg/l |
分光光度法 | PN-82/C-04576/08 | |
| 125 | 污水 | 总悬浮物 范围 (2 – 500) mg/l |
重量法 | PN-EN 872:2007 | PN-EN 872:2007/Ap1:2007 | |
| 126 | 污水 | 总铁浓度 范围 (0,1 – 15,0) mg/l |
分光光度法 | PN-ISO 6332:2001 | PN-ISO 6332:2001/Ap1:2016-06 | |
| Laboratory Division, Environmental Testing Section, Food and Food Contact Materials and Articles Testing Section | |||||
| 127 | 生活饮用水 | 锰浓度 范围 (15 – 2000) μg/l |
火焰原子吸收光谱法（FAAS） | OL-K/PB-06 wydanie X z dn. 02.01.2025 r. | |
| 128 | 生活饮用水 | Copper concentration 范围 (0,26 – 4,0) mg/l |
火焰原子吸收光谱法（FAAS） | PN-ISO 8288:2002 | |
| 129 | 生活饮用水 | 钠浓度 范围 (5-250) mg/l |
火焰原子吸收光谱法（FAAS） | PN-ISO 9964-1:1994 | PN-ISO 9964-1:1994/Ap1:2009 | |
| 130 | 生活饮用水 | Chromium concentration 范围 (15-300) μg/l |
火焰原子吸收光谱法（FAAS） | PN-EN 1233:2000 | |
| 131 | Swimming pool water Water intended for human consumption | Concentration of highly volatile halogenated hydrocarbon derivatives (THM) Sum of THM (calculated) trichlorometan (0,0014 – 0,4) mg/l 一溴二氯甲烷 (0,0014 – 0,4) mg/l 二溴一氯甲烷 (0,0014 – 0,4) mg/l tribromometan (0,0014 – 0,4) mg/l |
气相色谱-电子捕获检测法（GC-ECD） | PN-EN ISO 10301:2002; rozdział 2 | |
| Laboratory Division, Infectious Diseases and Infections Testing Section | |||||
| 132 | 粪便、肛拭子 | Presence of rods of the genus Salmonella and Shigella | 培养法结合生化与血清学确认 | OL-ChZZ/PB-06 wydanie I z dn. 02.01.2025 r. | |
| 133 | Bacterial strain | Presence and identification of strains of Salmonella and Shigella rods | 培养法结合生化与血清学确认 | OL-ChZZ/PB-06 wydanie I z dn. 02.01.2025 r. | |
| 134 | 灭菌过程效果监测用生物指示物 | Presence of the indicator microorganism Geobacillus stearothermophilus, presence of the indicator microorganism Bacillus subtilis | 培养法 | OL-ChZZ/PB-01 wydanie I z dn. 02.01.2025 r. | |
| 135 | 粪便、肛拭子 | Presence and identification of rods of the genus Yersinia | 培养法结合生化确认 | OL-ChZZ/PB-04 wydanie I z dn. 28.08.2025 r. | |
引用标准 (115)
CEN/TS 13130-23:2005
DIN 10955:2024-01
Instrukcja producenta testu jakościowego systemu VIDAS Wydanie z 2018/06
Metodyka OXOID – Legionella Latex Test Symbol: DR 800M
OL-ChZZ/PB-01 wydanie I z dn. 02.01.2025 r.
OL-ChZZ/PB-04 wydanie I z dn. 28.08.2025 r.
OL-ChZZ/PB-06 wydanie I z dn. 02.01.2025 r.
OL-K/PB-01 wydanie I z dnia 02.01.2025 r.
OL-K/PB-02 wydanie I z dnia 02.01.2025 r.
OL-K/PB-03 wydanie I z dnia 02.01.2025 r.
OL-K/PB-06 wydanie X z dn. 02.01.2025 r.
OL-Ż/PB-01 wydanie III z dn. 02.01.2025 r.
OL-Ż/PB-02 wydanie II z dn. 02.01.2025 r.
OL-Ż/PB-03 wydanie I z dnia 02.01.2025 r.
OL-Ż/PB-04 wydanie II z dnia 02.01.2025 r.
OL-Ż/PB-06 wydanie I z dn. 03.02.2026 r.
PN EN ISO 7887:2012 Metoda C
PN-74/A-74016 pkt 2.5.2
PN-82/C-04576/08
PN-90/A-75101/23 pkt 2
PN-90/A-75101/23 pkt 3
PN-90/A-75101/23/Az2:2002 pkt 2
PN-90/A-75101/23/Az2:2002 pkt 3
PN-90/A-79120/10
PN-92/A-86732 pkt 2.3.10
PN-92/A-86732 pkt 2.3.11
PN-93/A-74130 pkt 3.4
PN-A-74108:1996 pkt 2
PN-A-74108:1996 pkt 3.3.2
PN-A-74108:1996 pkt 3.4
PN-A-74113:1997 Załącznik A
PN-A-74252:1998
PN-A-78509:2007 pkt 6.3
PN-A-78509:2007 pkt 6.3.12
PN-A-82055-4:1997 pkt. 2.4.1.1, 2.4.1.2, 2.5
PN-A-82055-4:1997/Az1:2002 pkt. 2.4.1.1, 2.4.1.2, 2.5
PN-A-82055-5:1994
PN-A-82107:1996 pkt 2.2
PN-A-88032:1998
PN-A-88032:1998/Ap1:2001
PN-C-04576-4:1994
PN-EN 1134:1999
PN-EN 1186-3:2023-01
PN-EN 1230-1:2009
PN-EN 1230-2:2009
PN-EN 1233:2000
PN-EN 1388-1:2000
PN-EN 1388-1:2000/Ap1:2002
PN-EN 1388-2:2000
PN-EN 1541:2003
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 872:2007
PN-EN 872:2007/Ap1:2007
PN-EN ISO 10301:2002; rozdział 2
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 16212:2017-08
PN-EN ISO 16212:2017-08/A1:2023-01
PN-EN ISO 16266-2:2022-04
PN-EN ISO 16266:2009
PN-EN ISO 18416:2016-01
PN-EN ISO 18416:2016-01/A1:2023-03
PN-EN ISO 21149:2017-07
PN-EN ISO 21149:2017-07/A1:2023-01
PN-EN ISO 21150:2016-01
PN-EN ISO 21150:2016-01/A1:2023-03
PN-EN ISO 21528-2:2017-08
PN-EN ISO 22717:2016-01
PN-EN ISO 22717:2016-01/A1:2023-03
PN-EN ISO 22718:2016-01
PN-EN ISO 22718:2016-01/A1:2023-01
PN-EN ISO 22964:2017-06
PN-EN ISO 4833-1:2013-12
PN-EN ISO 4833-1:2013-12/A1:2022-06
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 6888-1:2022-03
PN-EN ISO 6888-1:2022-03/A1:2024-02
PN-EN ISO 7027-1:2016-09
PN-EN ISO 7887:2012/Ap1:2015-06 Metoda C
PN-EN ISO 7899-1:2002
PN-EN ISO 7899-2:2004
PN-EN ISO 7899-3:2025-11
PN-EN ISO 7932:2005
PN-EN ISO 7932:2005/A1:2020-09 z wyłączeniem punktu 9.5
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 9308-2:2014-06
PN-EN ISO 9308-3:2002
PN-ISO 1208:2001
PN-ISO 16649-2:2004
PN-ISO 21527-1:2009-06
PN-ISO 21527-2:2009-06
PN-ISO 4832:2007
PN-ISO 6059:1999
PN-ISO 6332:2001
PN-ISO 6332:2001/Ap1:2016-06
PN-ISO 6658:1998 pkt 5.4.2
PN-ISO 8288:2002
PN-ISO 9297:1994
PN-ISO 9964-1:1994
PN-ISO 9964-1:1994/Ap1:2009
PN-Z 11001-3:2000 Załącznik A z wyłączeniem punktu A.5.2.1. z potwierdzeniem aminopeptydazy
Rozporządzenie Komisji (UE) nr 10/2011 z dnia 14.01.2011 r. z późn. zm.
Wydawnictwo Metodyczne PZH 1996 Metoda oznaczania zawartości ołowiu, kadmu, miedzi i cynku w produktach spożywczych techniką płomieniowej absorpcyjnej spektrometrii atomowej
Załącznik do rozporządzenia Ministra Zdrowia z dnia 19 marca 2020 r. (Dz.U. 2020, poz. 931)