🇵🇱 POWIATOWA STACJA SANITARNO-EPIDEMIOLOGICZNA PL
水与废水食品与饮料微生物
POWIATOWA STACJA SANITARNO-EPIDEMIOLOGICZNA 是由 PCA 认可的实验室，认可编号 AB 532（Bytom，波兰）。认可范围涵盖 73 项检测方法，涉及以下领域：水与废水、食品与饮料、微生物。检测对象包括：水、生活饮用水、游泳池水、Canned fish、Faeces, Faecal swab, Rectal swab。最常用的技术：分光光度法、Simple descriptive test、膜过滤法。
要点速览
- 认可编号: PCA AB 532
- 认可范围内方法数: 73
- 检测对象种类: 39
- 所用技术数: 20
- 城市: Bytom, 波兰
- 认可编号
- AB 532
- 认可机构
- PCA
- 地址
- W BYTOMIU, ul. Moniuszki 25, 41-902 Bytom
- 城市
- Bytom, 波兰
该实验室检测什么 (39)
- 水、生活饮用水 — 27 项方法
- 游泳池水 — 4 项方法
- Canned fish — 2 项方法
- Faeces, Faecal swab, Rectal swab — 2 项方法
- Fruit and vegetable juices — 2 项方法
- 灭菌效果监测用生物指示物 — 2 项方法
- 食品浓缩制品 — 2 项方法
- Biscuits — 1 项方法
- Bread — 1 项方法
- Canned fruit, vegetable and vegetable - meat products — 1 项方法
- Canned meat — 1 项方法
- Canned meat, poultry and canned products with added vegetables and other non-meat products — 1 项方法
- Cereal products, shelled nuts, spices, herbs, herb mixtures, spice mixtures, roasted coffee (ground and beans), cocoa, tea and herbal teas, dried fruit, oilseeds — 1 项方法
- Cereal products, shelled nuts, spices, herbs, herb mixtures, spice mixtures, roasted coffee (ground and beans), cocoa, tea and herbal teas, dried fruit, oilseeds, sweepings and shake-outs — 1 项方法
- Cereals and cereal products (including cereal-flour products), Delicatessen and culinary products, Meat and meat products (including offal and poultry meat), Eggs and egg products, Fish, seafood and their products, Milk and milk products, Sweets and confectionery and pastry products, Dietary supplements, Fruits, vegetables, fruit and vegetable preserves, Herbs and spices, Frozen products (including dairy ice cream, water ices and sorbets) — 1 项方法
- 另有 24 项
所用检测技术 (20)
- 分光光度法 — 13 项方法
- Simple descriptive test — 8 项方法
- 膜过滤法 — 7 项方法
- 平板法（倾注培养） — 6 项方法
- Point method — 5 项方法
- 培养法结合生化与血清学确认 — 4 项方法
- Culture method (incubation test) — 3 项方法
- Vacuum method — 3 项方法
- 平板法（表面涂布） — 3 项方法
- 滴定法 — 3 项方法
- 电位法 — 3 项方法
- Full, simplified, paired method, non-forced choice — 2 项方法
- 培养法 — 2 项方法
- 比色法 — 2 项方法
- 目视法 — 2 项方法
- 另有 5 项
实验室部门 (3)
- ODDZIAŁ LABORATORYJNY; Sekcja Badań Żywności — 38 项方法
- ODDZIAŁ LABORATORYJNY; Sekcja Badań Wody — 31 项方法
- ODDZIAŁ LABORATORYJNY; Sekcja Badań Chorób Zakaźnych i Zakażeń — 4 项方法
实验室地点
- ODDZIAŁ LABORATORYJNY — ul. Moniuszki 25, 41-902 Bytom
- Sekcja Badań Żywności — ul. Moniuszki 25, 41-902 Bytom
- Sekcja Badań Wody — ul. Moniuszki 25, 41-902 Bytom
- Sekcja Badań Chorób Zakaźnych i Zakażeń — ul. Moniuszki 25, 41-902 Bytom
认可范围 — 项检测方法 (73)
| 序号 | 检测对象 | 方法 / 参数 | 技术 | 依据文件 | |
|---|---|---|---|---|---|
| ODDZIAŁ LABORATORYJNY; Sekcja Badań Żywności | |||||
| 1 | 肉与肉制品 | Nitrite and nitrate content 范围 (1 – 252) mg/kg NO2- 范围 (6 – 419) mg/kg NO3- |
分光光度法 | PB-07 wyd. 3 z dnia 01.10.2024 | |
| 2 | Food containing meat and vegetables for infants and young children | Nitrite and nitrate content 范围 (1 – 7) mg/kg NO2- 范围 (6 – 50) mg/kg NO3- |
分光光度法 | PB-07 wyd. 3 z dnia 01.10.2024 | |
| 3 | 鱼与鱼制品 | 硝酸盐含量 范围 (6 – 452) mg/kg NO3- |
分光光度法 | PB-07 wyd. 3 z dnia 01.10.2024 | |
| 4 | Fruit, vegetables, fruit and vegetable products | 硝酸盐含量 范围 (6 – 12921) mg/kg NO3- |
分光光度法 | PB-26 wydanie 2 z dnia 09.01.2019 | |
| 5 | Food for infants and young children containing fruits and vegetables | 硝酸盐含量 范围 (6 – 471) mg/kg NO3- |
分光光度法 | PB-26 wydanie 2 z dnia 09.01.2019 | |
| 6 | Fruit and vegetable juices | Titratable acidity 范围 (10 – 220) mmol H+/l |
电位滴定法 | PN-EN 12147:2000 | |
| 7 | Fruit and vegetable juices | pH 值 范围 3,00 – 8,00 |
电位法 | PN-EN 1132:1999 | |
| 8 | Cereal products, shelled nuts, spices, herbs, herb mixtures, spice mixtures, roasted coffee (ground and beans), cocoa, tea and herbal teas, dried fruit, oilseeds, sweepings and shake-outs | Presence of biological impurities, Presence of pests and their residues, Presence of flour mites | 目视法 | PB – 31 wyd. 1 z dnia 01.10.2024 | |
| 9 | Cereal products, shelled nuts, spices, herbs, herb mixtures, spice mixtures, roasted coffee (ground and beans), cocoa, tea and herbal teas, dried fruit, oilseeds | Presence of physical and ferromagnetic impurities | 目视法 | PB – 32 wyd. 1 z dnia 01.10.2024 | |
| 10 | Hermetically sealed canned meat | Tightness of canned products | Vacuum method | PN-A-82055-4:1997+Az1:2002 | |
| 11 | Hermetically sealed canned fish | Tightness of canned products | Vacuum method | PN-92/A-86732 | |
| 12 | Hermetically sealed canned fruit, vegetable and vegetable-meat products | Tightness of canned products | Vacuum method | PN-90/A-75052/02 | |
| 13 | Bread | External appearance, crust colour, crust thickness, appearance of the crust surface, crumb elasticity, crumb porosity, other crumb characteristics (colour, moisture, stickiness), taste and odour | Simple descriptive test | PN-A-74108:1996 | |
| 14 | 熟食制品 | Appearance, consistency, odour, taste | Simple descriptive test | PN-A-82107:1996 | |
| 15 | 糖果制品 | Colour, consistency, odour, taste, appearance, shape, surface, cross-section 范围 (1 – 5) pkt |
Point method | PN-A-88032:1998+Ap1:2001 | |
| 16 | Margarines | Colour, palatability, meltability in the mouth and spreadability 范围 (1 – 5) pkt |
Point method | PN-A-86936:1997 | |
| 17 | Vegetable and animal oils and fats | Palatability 范围 (1 – 5) pkt |
Point method | PN-A-86935:1996 | |
| 18 | 食品浓缩制品 | Wygląd, barwa, konsystencja, zapach - przed przyrządzeniem | Simple descriptive test | PN-A-79011-2:1998+Az1:2000 | |
| 19 | 食品浓缩制品 | Wygląd, barwa, zapach, konsystencja, smak - po przyrządzeniu 范围 (1 – 5) pkt |
Point method | PN-A-79011-2:1998+Az1:2000 | |
| 20 | Potato products | Form, colour, odour | Simple descriptive test | PN-A-74702-1:1998 | |
| 21 | Canned fish | Odour, consistency, colour, palatability, texture, appearance of the surface layer, correctness of arrangement | Simple descriptive test | PN-92/A-86732 | |
| 22 | Canned meat, poultry and canned products with added vegetables and other non-meat products | Appearance, colour, consistency, taste, odour, texture | Simple descriptive test | PN-85/A-82056 | |
| 23 | Pasta | Appearance, colour and odour before cooking, Odour, taste and appearance after cooking | Simple descriptive test | PN-93-A-74130 | |
| 24 | Biscuits | Uniformity of the batch, external appearance, structure and texture, taste and odour 范围 (1 – 5) pkt |
Point method | PN-A-74252:1998 | |
| 25 | Milk and dairy products (milk, fermented milk products, butter, sour cream and cream) | Appearance, colour, palatability, odour, consistency | Simple descriptive test | PN-ISO 22935-2:2013-07 | |
| 26 | Canned meat | Shelf stability of canned products | Culture method (incubation test) | PN-A-82055-5:1994 | |
| 27 | Canned fish | Shelf stability of canned products | Culture method (incubation test) | PN-92/A-86732 | |
| 28 | Canned fruit, vegetable and vegetable - meat products | Shelf stability of canned products | Culture method (incubation test) | PN-90/A-75052/03 | |
| 29 | Milk and dairy products, Meat and meat products (including offal and poultry meat), Eggs and egg products, Cereals and cereal products (including cereal and flour products), Foodstuffs for particular nutritional uses | 微生物总数 | 平板法（倾注培养） | PN EN ISO 4833-1:2013-12 + Ap1:2016-11+A1:2022-06 | |
| 30 | Milk and dairy products, Sweets, confectionery and pastry products, Cereals and cereal products (including cereal and flour products), Meat and meat products (including offal and poultry meat), Eggs and egg products, Delicatessen and culinary products | Coagulase-positive staphylococci count (Staphylococcus aureus) | 平板法（表面涂布） | PN-EN ISO 6888-1:2022-03 + A1:2024-02 | |
| 31 | Cereals and cereal products (including cereal-flour products), Delicatessen and culinary products, Meat and meat products (including offal and poultry meat), Eggs and egg products, Fish, seafood and their products, Milk and milk products, Sweets and confectionery and pastry products, Dietary supplements, Fruits, vegetables, fruit and vegetable preserves, Herbs and spices, Frozen products (including dairy ice cream, water ices and sorbets) | Count of Listeria monocytogenes and Listeria spp. | 平板法（表面涂布） | PN-EN ISO 11290-2:2017-07 | |
| 32 | Cereals and cereal products (including cereal-flour products), Delicatessen and culinary products, Meat and meat products (including offal and poultry meat), Eggs and egg products, Milk and milk products, Dietary supplements, Herbs and spices, Sweets and confectionery and pastry products, Foodstuffs for particular nutritional uses | Presence of Listeria monocytogenes and Listeria spp | 培养法结合生化确认 | PN-EN ISO 11290-1:2017-07 | |
| 33 | Milk and dairy products, Cereals and cereal products (including cereal and flour products), Foodstuffs for particular nutritional uses, Meat and meat products (including offal and poultry meat), Eggs and egg products | 肠杆菌科（Enterobacteriaceae）计数 | 平板法（倾注培养） | PN-EN ISO 21528-2:2017-08 | |
| 34 | Milk and dairy products, Delicatessen and culinary products, Sweets, confectionery and pastry products, Cereals and cereal products (including cereal and flour products), Meat and meat products (including offal and poultry meat), Eggs and egg products, Fish, seafood and their products, Herbs and spices, Food supplements, Coffee, tea, cocoa, fruit and herbal teas, Fruit, vegetables, fruit and vegetable products, Foodstuffs for particular nutritional uses, Frozen products (including dairy ice cream, water ices and sorbets) | Presence of 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 | |
| 35 | Environmental samples from food production and distribution areas: - swab from an area delimited by a template, Swab from an area not delimited by a template (including hands) | Presence of 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 | |
| 36 | Milk and dairy products, Sweets, confectionery and pastry products, Delicatessen and culinary products, Foodstuffs for particular nutritional uses, Cereals and cereal products (including cereal and flour products) | 大肠菌群计数 | 平板法（倾注培养） | PN-ISO 4832:2007 | |
| 37 | Mleko i przetwory mleczne, Słodycze i wyroby cukiernicze oraz ciastkarskie, Zboża i przetwory zbożowe (w tym przetwory zbożowo-mączne), Suplementy diety, Żywność dla określonych grup, Żywność złożona (wieloskładnikowa) lub składniki posiłków, dania gotowe, zioła i przyprawy, owoce, warzywa, przetwory owocowe i warzywne, ryby, owoce morza i ich przetwory, mięso i produkty mięsne (w tym podroby i mięso drobiowe), jaja i produkty jajeczne | 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 | |
| 38 | Milk and dairy products, Sweets, confectionery and pastry products, Meat and meat products (including offal and poultry meat), Eggs and egg products, Delicatessen and culinary products, Fish, seafood and their products, Vegetables, fruit, fruit and vegetable products, Foodstuffs for particular nutritional uses | Liczba β-glukoronidazo-dodatnich Escherichia coli | 平板法（倾注培养） | PN-ISO 16649-2:2004 | |
| ODDZIAŁ LABORATORYJNY; Sekcja Badań Wody | |||||
| 39 | 水、生活饮用水 | 浊度 范围 (0,20 – 20) NTU |
浊度法（散射法） | PN-EN ISO 7027-1:2016-09 | |
| 40 | 水、生活饮用水 | Permanganate index (oxidisability) 范围 (1,1 – 10) mg/l O2 |
滴定法 | PN-EN ISO 8467:2001 | |
| 41 | 水、生活饮用水 | 锰浓度 范围 (15 – 1000) μg/l |
分光光度法 | PN-92/C-04590/03 | |
| 42 | 水、生活饮用水 | pH 值 范围 4,0 – 10,0 |
电位法 | PN-EN ISO 10523:2012 | |
| 43 | 水、生活饮用水 | 电导率 范围 (147 – 3000) µS/cm |
电导法 | PN-EN 27888:1999 | |
| 44 | 水、生活饮用水 | 铵离子浓度 范围 (0,15 – 2,6) mg/l |
分光光度法 | PN-C-04576-4:1994 | |
| 45 | 水、生活饮用水 | Total calcium and magnesium concentration − total hardness 范围 (5,0 – 800) mg/l CaCO3 |
滴定法 | PN-ISO 6059:1999 | |
| 46 | 水、生活饮用水 | 铁浓度 范围 (20 − 5000) μg/l |
分光光度法 | PN-ISO 6332:2001+Ap1:2016-06 | |
| 47 | 水、生活饮用水 | 氯化物浓度 范围 (5,0 – 400) mg/l |
Titrimetric method (Mohr) | PN-ISO 9297:1994 | |
| 48 | 水、生活饮用水 | 硝酸盐浓度 范围 (0,44 − 110)mg/l |
分光光度法 | PN-82/C-04576/08 | |
| 49 | 水、生活饮用水 | 亚硝酸盐浓度 范围 (0,020 − 0,80) mg/l |
分光光度法 | PN-EN 26777:1999 | |
| 50 | 水、生活饮用水 | 钙浓度 范围 (2,0 – 320) mg/l |
滴定法 | PN-ISO 6058:1999 | |
| 51 | 水、生活饮用水 | 镁浓度（计算值） | PN-C-04554-4:1999 | ||
| 52 | 水、生活饮用水 | 铝浓度 范围 (60 – 600) μg/l |
分光光度法 | PN-92/C-04605/02 | |
| 53 | 水、生活饮用水 | 色度 范围 (2 – 70) mg/l Pt |
分光光度法 | PN-EN ISO 7887:2012 +Ap1:2015-06 Metoda C | |
| 54 | 水、生活饮用水 | 铵离子浓度 范围 (0,08 - 2,6) mg/l |
分光光度法 | PN- ISO 7150-1:2002 | |
| 55 | 游泳池水 | 游离氯浓度 范围 (0,05 – 2,00) mg/l Cl2 范围 (0,0 – 4,0) mg/l Cl2 |
比色法 | PB-29 wydanie 1 z dnia 11.08.2022 r. Aplikacja HACH: Metoda 8021 | |
| 56 | 游泳池水 | 总氯浓度 范围 (0,05 – 2,00) mg/l Cl2 范围 (0,0 – 4,0) mg/l Cl2 |
比色法 | PB-29 wydanie 1 z dnia 11.08.2022 r. Aplikacja HACH: Metoda 8167 | |
| 57 | 游泳池水 | 化合氯浓度（计算值） | PB-29 wydanie 1 z dnia 11.08.2022 r. Aplikacja HACH: Metoda 8021 i Metoda 8167 | ||
| 58 | 游泳池水 | Oxidation-reduction (redox) potential vs. Ag/AgCl 3,5 mol/l KCl 范围 (223 – 900) mV |
电位法 | PB-30 wydanie 1 z dnia 15.09.2022 r. | |
| 59 | 水、生活饮用水 | 嗅阈值 TON 范围 (1 – 4) |
Full, simplified, paired method, non-forced choice | PN-EN 1622:2006 | |
| 60 | 水、生活饮用水 | 味阈值 TFN 范围 (1 – 4) |
Full, simplified, paired method, non-forced choice | PN-EN 1622:2006 | |
| 61 | 水、生活饮用水 | Coliform bacteria and E. coli count | 膜过滤法 | PN-EN ISO 9308-1:2014-12 +A1:2017-04 | |
| 62 | 水、生活饮用水 | 粪肠球菌计数 | 膜过滤法 | PN-EN ISO 7899-2:2004 | |
| 63 | 水、生活饮用水 | Ogólna liczba mikroorganizmów w temp. 22 ºC | 平板法（倾注培养） | PN-EN ISO 6222:2004 | |
| 64 | 水、生活饮用水 | Ogólna liczba mikroorganizmów w temp. 36 ºC | 平板法（倾注培养） | PN-EN ISO 6222:2004 | |
| 65 | 水、生活饮用水 | 铜绿假单胞菌计数 | 膜过滤法 | PN-EN ISO 16266:2009 | |
| 66 | 水、生活饮用水 | Count of spores of sulphite-reducing anaerobes (clostridia) | 膜过滤法 | PN-EN 26461-2:2001 | |
| 67 | 水、生活饮用水 | Clostridium perfingens count (including spores) | 膜过滤法 | PN-EN ISO 14189:2016-10 | |
| 68 | 水、生活饮用水 | 军团菌属细菌计数 Matrix A: Procedure 5 (medium A), 7 (medium C-GVPC) |
膜过滤法 | PN-EN ISO 11731:2017-08 + Ap1:2019-12 | |
| 69 | 水、生活饮用水 | 军团菌属细菌计数 Matrix B: Procedure 7 (medium C–GVPC) |
膜过滤法 | PN-EN ISO 11731:2017-08 + Ap1:2019-12 | |
| ODDZIAŁ LABORATORYJNY; Sekcja Badań Chorób Zakaźnych i Zakażeń | |||||
| 70 | 灭菌效果监测用生物指示物 | Presence of Geobacillus stearothermophilus | 培养法 | PB-09 wydanie 3 z dnia 10.02.2026 r. Na podstawie instrukcji producenta testów | |
| 71 | 灭菌效果监测用生物指示物 | Presence of Bacillus subtilis | 培养法 | PB-09 wydanie 3 z dnia 10.02.2026 r. Na podstawie instrukcji producenta testów | |
| 72 | Faeces, Faecal swab, Rectal swab | Obecność bakterii z rodzaju Salmonella i Shigella | 培养法结合生化与血清学确认 | PB-02 wydanie 4 z dnia 12.12.2022 r. | |
| 73 | Faeces, Faecal swab, Rectal swab | Presence of Escherichia coli rods | 培养法结合生化与血清学确认 | PB-28 wydanie 2 z dnia 12.12.2022 r. | |
引用标准 (62)
PB – 31 wyd. 1 z dnia 01.10.2024
PB – 32 wyd. 1 z dnia 01.10.2024
PB-02 wydanie 4 z dnia 12.12.2022 r.
PB-07 wyd. 3 z dnia 01.10.2024
PB-09 wydanie 3 z dnia 10.02.2026 r. Na podstawie instrukcji producenta testów
PB-26 wydanie 2 z dnia 09.01.2019
PB-28 wydanie 2 z dnia 12.12.2022 r.
PB-29 wydanie 1 z dnia 11.08.2022 r. Aplikacja HACH: Metoda 8021
PB-29 wydanie 1 z dnia 11.08.2022 r. Aplikacja HACH: Metoda 8021 i Metoda 8167
PB-29 wydanie 1 z dnia 11.08.2022 r. Aplikacja HACH: Metoda 8167
PB-30 wydanie 1 z dnia 15.09.2022 r.
PN EN ISO 4833-1:2013-12 + Ap1:2016-11+A1:2022-06
PN- ISO 7150-1:2002
PN-82/C-04576/08
PN-85/A-82056
PN-90/A-75052/02
PN-90/A-75052/03
PN-92/A-86732
PN-92/C-04590/03
PN-92/C-04605/02
PN-93-A-74130
PN-A-74108:1996
PN-A-74252:1998
PN-A-74702-1:1998
PN-A-79011-2:1998+Az1:2000
PN-A-82055-4:1997+Az1:2002
PN-A-82055-5:1994
PN-A-82107:1996
PN-A-86935:1996
PN-A-86936:1997
PN-A-88032:1998+Ap1:2001
PN-C-04554-4:1999
PN-C-04576-4:1994
PN-EN 1132:1999
PN-EN 12147:2000
PN-EN 1622:2006
PN-EN 26461-2:2001
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 + Ap1:2019-12
PN-EN ISO 14189:2016-10
PN-EN ISO 16266:2009
PN-EN ISO 21528-2:2017-08
PN-EN ISO 6222:2004
PN-EN ISO 6579-1:2017-04 +A1:2020-09
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 7899-2:2004
PN-EN ISO 7932:2005+A1:2020-09
PN-EN ISO 8467:2001
PN-EN ISO 9308-1:2014-12 +A1:2017-04
PN-ISO 16649-2:2004
PN-ISO 22935-2:2013-07
PN-ISO 4832:2007
PN-ISO 6058:1999
PN-ISO 6059:1999
PN-ISO 6332:2001+Ap1:2016-06
PN-ISO 9297:1994