🇵🇱 POWIATOWA STACJA SANITARNO-EPIDEMIOLOGICZNA PL
水与废水食品与饮料微生物制药与化妆品
POWIATOWA STACJA SANITARNO-EPIDEMIOLOGICZNA 是由 PCA 认可的实验室，认可编号 AB 560（Ciechanów，波兰）。认可范围涵盖 66 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：水、Meat and meat products;, Milk and milk products, Non-alcoholic beve…、游泳池水、Water, swimming pool water。最常用的技术：分光光度法、平板法（倾注培养）、膜过滤法。
要点速览
- 认可编号: PCA AB 560
- 认可范围内方法数: 66
- 检测对象种类: 20
- 所用技术数: 19
- 城市: Ciechanów, 波兰
- 认可编号
- AB 560
- 认可机构
- PCA
- 地址
- W CIECHANOWIE, ODDZIAŁ LABORATORYJNY, ul. Sienkiewicza 27
- 城市
- Ciechanów, 波兰
该实验室检测什么 (20)
- 水 — 25 项方法
- Meat and meat products;, Milk and milk products, Non-alcoholic beverages, juices, Fruit, vegetables and their preserves, Fish and fish products, Confectionery and pastry products, Coffee, tea and cocoa, Food concentrates, Herbal raw materials and spices, Foodstuffs for particular nutritional uses and food supplements, Animal and vegetable fats, Cereals and cereal-flour products, Frozen food, Delicatessen products, Eggs and egg products — 10 项方法
- 游泳池水 — 5 项方法
- Water, swimming pool water — 4 项方法
- Environmental samples from the food production and trade area: - swabs from a template-delimited surface - swabs from a surface not delimited by a template — 3 项方法
- Bacterial strain — 2 项方法
- Vegetable oils and fats, animal fats excluding milk fats — 2 项方法
- 地表水 — 2 项方法
- 粪便、肛拭子 — 2 项方法
- Bread, flour, breadcrumbs — 1 项方法
- Food with a water activity higher than 0,95: Fruits, vegetables and their preserves, Milk and milk products, Non-alcoholic beverages, juices, Frozen food — 1 项方法
- Food with a water activity lower than or equal to 0,95 : Herbal raw materials and spices, Foodstuffs for particular nutritional uses and dietary supplements, Food concentrates, Cereals and cereal-flour products, Animal and vegetable fats, Fruits (dried) — 1 项方法
- Fruit, Vegetables and their products — 1 项方法
- Meat and meat products, fish and fish products, milk and dairy products, fruit and fruit products, vegetables and vegetable products, cereals and cereal products, mushrooms and mushroom products, non-alcoholic beverages, food concentrates, confectionery products, herbs and spices, delicatessen products, coffee and tea, frozen food, mayonnaises, mustards, sauces fats, food supplements, food additives, alcoholic beverages — 1 项方法
- Meat products — 1 项方法
- 另有 5 项
所用检测技术 (19)
- 分光光度法 — 11 项方法
- 平板法（倾注培养） — 8 项方法
- 膜过滤法 — 8 项方法
- 滴定法 — 7 项方法
- 平板法（表面涂布） — 6 项方法
- Method: culture-biochemical-serological — 3 项方法
- 比色法 — 3 项方法
- 电位法 — 3 项方法
- Miniaturized method (MPN) — 2 项方法
- 培养法结合生化与血清学确认 — 2 项方法
- 气相色谱-电子捕获检测法（GC-ECD） — 2 项方法
- 电热原子化原子吸收光谱法（ETAAS） — 2 项方法
- 简化法，成对，非强制选择 — 2 项方法
- Method: slide agglutination test — 1 项方法
- 培养法结合生化确认 — 1 项方法
- 另有 4 项
认可范围 — 项检测方法 (66)
| 序号 | 检测对象 | 方法 / 参数 | 技术 | 依据文件 | |
|---|---|---|---|---|---|
| 检测方法 | |||||
| 1 | 生活饮用水 | Presence of foreign taste qualitative method – simple descriptive test Taste threshold number 范围 (1 - 8) TFN |
简化法，成对，非强制选择 | PN-EN 1622:2006 | |
| 2 | 水 | Presence of foreign odour qualitative method – simple descriptive test Threshold odour number 范围 (1 - 8) TON |
简化法，成对，非强制选择 | PN-EN 1622:2006 | |
| 3 | 水 | 钙与镁总量（总硬度） 范围 (5 - 900) mg/l CaCO3 |
滴定法 | PN-ISO 6059:1999 | |
| 4 | 水 | 亚硝酸盐浓度 范围 (0,020 - 0,82) mg/l |
分光光度法 | PN-EN 26777:1999 | |
| 5 | 水 | 铵离子浓度 范围 (0,13 - 1,80) mg/l |
分光光度法 | PN-C-04576-4:1994 | |
| 6 | 水 | 氯化物浓度 范围 (5,0 - 280) mg/l |
滴定法 | PN-ISO 9297:1994 | |
| 7 | 水 | 总铁浓度 范围 (30 - 2400) μg/l |
分光光度法 | PN-ISO 6332:2001+Ap1:2016-06 | |
| 8 | 水 | 色度 范围 (3,0 - 70) mg/l Pt |
分光光度法 | PN-EN ISO 7887:2012+Ap1:2015-06 Metoda C | |
| 9 | 游泳池水 | Oxidation-reduction (redox) potential vs. Ag/AgCl 3,5 mol/l KCl 范围 (260 - 850) mV |
电位法 | PB-HKL-30, wydanie 2 z dnia 01.07.2021 r. | |
| 10 | 游泳池水 | 游离氯浓度 范围 (0,04 - 4,00) mg/l |
比色法 | PB-HKL-31, wydanie 2 z dnia 01.07.2021 r. | na podstawie testu Hach Lange metoda 8021 | |
| 11 | 游泳池水 | 总氯浓度 范围 (0,04 - 4,00) mg/l |
比色法 | PB-HKL-31, wydanie 2 z dnia 01.07.2021 r. | na podstawie testu Hach Lange metoda 8167 | |
| 12 | 游泳池水 | 化合氯浓度（计算值） | PB-HKL-31, wydanie 2 z dnia 01.07.2021 r. | ||
| 13 | 游泳池水 | Trihalomethanes (THM) concentration Trichloromethane (2,5 - 100) μg/l Tribromomethane (2,5 - 100) μg/l Dichlorobromomethane (2,5 - 100) μg/l Dibromochloromethane (2,5 - 100) μg/l |
气相色谱-电子捕获检测法（GC-ECD） | PB-HKL-32, wydanie 3 z dnia 25.11.2024 r. | |
| 14 | Water, swimming pool water | 高锰酸盐指数 范围 (0,50 - 10,0) mg/l O2 |
滴定法 | PN-EN ISO 8467:2001 | |
| 15 | Water, swimming pool water | 硝酸盐浓度 范围 (0,9 - 110) mg/l |
分光光度法 | PN-82/C-04576/08 | |
| 16 | Water, swimming pool water | 浊度 范围 (0,20 - 100) NTU |
浊度法（散射法） | PN-EN ISO 7027-1:2016-09 | |
| 17 | Water, swimming pool water | pH 值 范围 4,0 - 12,5 |
电位法 | PN-EN ISO 10523:2012 | |
| 18 | 水 | 氟化物浓度 范围 (0,20 - 3,0) mg/l |
电位法 | PN-78/C-04588.03 | |
| 19 | 水 | Boron concentration 范围 (0,20 - 2,00) mg/l |
分光光度法 | PN-75/C-04563/01 | |
| 20 | 水 | Total cyanide concentration 范围 (15 - 80) μg/l |
分光光度法 | PN-80/C-04603.01 | |
| 21 | 水 | 硫酸盐浓度 范围 (10 - 500) mg/l |
浊度法 | PN-79/C-04566.10 | |
| 22 | 水 | 电导率 范围 (150 - 12800) μS/cm |
电导法 | PN-EN 27888:1999 | |
| 23 | 水 | 游离氯浓度 范围 (0,04 - 2,00) mg/l |
比色法 | PB-HKL-31, wydanie 2 z dnia 01.07.2021 r. | na podstawie testu Hach Lange metoda 8021 | |
| 24 | 水 | Metal concentrations: 镉 (0,5 - 5) μg/l 铅 (2,5 - 25) μg/l 镍 (2,5 - 25) μg/l 铬 (5 - 50) μg/l 铜 (5 - 2600) μg/l 砷 (1 - 20) μg/l 锑 (1 - 10) μg/l 硒 (1 - 10) μg/l Glin (20 - 200) μg/l 锰 (5 - 300) μg/l |
电热原子化原子吸收光谱法（ETAAS） | PN-EN ISO 15586:2005 | |
| 25 | 水 | 钠浓度 范围 (0,1 - 300) mg/l |
火焰原子吸收光谱法（FAAS） | PN-ISO 9964-1:1994+Ap1:2009 | |
| 26 | 水 | Concentration of highly volatile halogenated hydrocarbons Trichlorometan (2,5 - 100) μg/l Tribromometan (2,5 - 100) μg/l Dichlorobromometan (2,5 - 100) μg/l Dibromochlorometan (2,5 - 100) μg/l 范围 1,2 dichloroetan (0,9 - 100) μg/l Trichloroeten (1,0 - 100) μg/l Tetrachloroeten (1,0 - 100) μg/l |
气相色谱-电子捕获检测法（GC-ECD） | PB-HKL-32, wydanie 3 z dnia 25.11.2024 r. | |
| 27 | 水 | 微生物总数 | 平板法（倾注培养） | PN-EN ISO 6222:2004 | |
| 28 | 水 | 铜绿假单胞菌计数 | 膜过滤法 | PN-EN ISO 16266:2009 | |
| 29 | 水 | 粪肠球菌计数 | 膜过滤法 | PN-EN ISO 7899-2:2004 | |
| 30 | 水 | 凝固酶阳性葡萄球菌计数 | 膜过滤法 | Metodyka PZH ZHK:2007 | |
| 31 | 水 | 军团菌属细菌计数 Matryca A: Procedura 5 (pożywka A), 7 (pożywka C – GVPC) Matryca B: 7 (pożywka C – GVPC) 范围 od 1 jtk/100 ml, 1/1000 ml |
膜过滤法 | PN-EN ISO 11731:2017-08 +Ap1:2019-12 | |
| 32 | 水 | Count of spores of sulphite-reducing anaerobes (Clostridia) | 膜过滤法 | PN-EN 26461-2:2001 | |
| 33 | 水 | 大肠菌群计数 | 膜过滤法 | PN-EN ISO 9308-1:2014-12 +A1:2017-04 | |
| 34 | 水 | 大肠埃希氏菌（Escherichia coli）计数 | 膜过滤法 | PN-EN ISO 9308-1:2014-12 +A1:2017-04 | |
| 35 | 水 | Clostridium perfringens count | 膜过滤法 | PN-EN ISO 14189:2016-10 | |
| 36 | 地表水 | Most probable number, E. coli | Miniaturized method (MPN) | PN-EN ISO 9308-3:2002 | |
| 37 | 地表水 | Most probable number of intestinal enterococci | Miniaturized method (MPN) | PN-EN ISO 7899-1:2002 | |
| 38 | Fruit, Vegetables and their products | Nitrate and nitrite content NO3 (11,2 - 7000) mg/kg NO2 (0,75 - 15) mg/kg |
分光光度法 | PN-92/A-75112 | |
| 39 | Vegetable products, fruit products, concentrates, delicatessen products, vegetable fats, mayonnaises, mustards, sauces, dairy products, non-alcoholic beverages | Sorbic acid content 范围 (10 - 2000) mg/kg |
分光光度法 | PN-90/A-75101/25 | |
| 40 | Vegetable products, fruit products, concentrates, delicatessen products, mayonnaises, mustards, sauces, vinegar, mushrooms and mushroom products | Sulfur dioxide content 范围 (9,0 - 4000) mg/kg |
滴定法 | PN-90/A-75101/23 pkt.3 | |
| 41 | Vegetable products, concentrates, delicatessen products, mayonnaises , sauces, non-alcoholic beverages, fruit and fruit products | Benzoic acid content 范围 (40,0 - 5000) mg/kg |
分光光度法 | PN-90/A-75101/24 pkt.3 | |
| 42 | Vegetable oils and fats, animal fats excluding milk fats | 酸值 范围 (0,06 - 75) mg/g KOH |
滴定法 | PN-EN ISO 660:2021-03 bez pkt.9.1 i 9.2 | |
| 43 | Vegetable oils and fats, animal fats excluding milk fats | Peroxide value 范围 (0,1 - 7,0) milirównoważników aktywnego tlenu/kg |
滴定法 | PB-HZL-11, wydanie 4 z dnia 18.07.2025 r. | |
| 44 | Bread, flour, breadcrumbs | 酸度 范围 (0,2 - 40) ° |
滴定法 | PN-A-74108:1996 pkt.3.4 | |
| 45 | Meat products | Nitrate and nitrite content Nitrites (3,0 - 268) mg/kg of NO2 ion Nitrates (4,4 - 360) mg/kg of NO3 ion |
分光光度法 | PB-HZL-03, wydanie 4 z dnia 17.07.2025 r. | |
| 46 | Meat and meat products, fish and fish products, milk and dairy products, fruit and fruit products, vegetables and vegetable products, cereals and cereal products, mushrooms and mushroom products, non-alcoholic beverages, food concentrates, confectionery products, herbs and spices, delicatessen products, coffee and tea, frozen food, mayonnaises, mustards, sauces fats, food supplements, food additives, alcoholic beverages | Cadmium and lead content / concentration Cadmium (0,0012 – 5,0) mg/kg / mg/l Lead (0,0065 – 5,0) mg/kg / mg/l |
电热原子化原子吸收光谱法（ETAAS） | PN-EN 14082:2004 | |
| 47 | Meat and meat products;, Milk and milk products, Non-alcoholic beverages, juices, Fruit, vegetables and their preserves, Fish and fish products, Confectionery and pastry products, Coffee, tea and cocoa, Food concentrates, Herbal raw materials and spices, Foodstuffs for particular nutritional uses and food supplements, Animal and vegetable fats, Cereals and cereal-flour products, Frozen food, Delicatessen products, Eggs and egg products | 微生物总数 | 平板法（倾注培养） | PN-EN ISO 4833-1:2013-12 +A1:2022-06 | |
| 48 | Meat and meat products;, Milk and milk products, Non-alcoholic beverages, juices, Fruit, vegetables and their preserves, Fish and fish products, Confectionery and pastry products, Coffee, tea and cocoa, Food concentrates, Herbal raw materials and spices, Foodstuffs for particular nutritional uses and food supplements, Animal and vegetable fats, Cereals and cereal-flour products, Frozen food, Delicatessen products, Eggs and egg products | 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 | |
| 49 | Meat and meat products;, Milk and milk products, Non-alcoholic beverages, juices, Fruit, vegetables and their preserves, Fish and fish products, Confectionery and pastry products, Coffee, tea and cocoa, Food concentrates, Herbal raw materials and spices, Foodstuffs for particular nutritional uses and food supplements, Animal and vegetable fats, Cereals and cereal-flour products, Frozen food, Delicatessen products, Eggs and egg products | 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 | |
| 50 | Meat and meat products;, Milk and milk products, Non-alcoholic beverages, juices, Fruit, vegetables and their preserves, Fish and fish products, Confectionery and pastry products, Coffee, tea and cocoa, Food concentrates, Herbal raw materials and spices, Foodstuffs for particular nutritional uses and food supplements, Animal and vegetable fats, Cereals and cereal-flour products, Frozen food, Delicatessen products, Eggs and egg products | Count of β-glucuronidase-positive Escherichia coli | 平板法（倾注培养） | PN-ISO 16649-2:2004 | |
| 51 | Meat and meat products;, Milk and milk products, Non-alcoholic beverages, juices, Fruit, vegetables and their preserves, Fish and fish products, Confectionery and pastry products, Coffee, tea and cocoa, Food concentrates, Herbal raw materials and spices, Foodstuffs for particular nutritional uses and food supplements, Animal and vegetable fats, Cereals and cereal-flour products, Frozen food, Delicatessen products, Eggs and egg products | 大肠菌群计数 | 平板法（倾注培养） | PN-ISO 4832:2007 | |
| 52 | Meat and meat products;, Milk and milk products, Non-alcoholic beverages, juices, Fruit, vegetables and their preserves, Fish and fish products, Confectionery and pastry products, Coffee, tea and cocoa, Food concentrates, Herbal raw materials and spices, Foodstuffs for particular nutritional uses and food supplements, Animal and vegetable fats, Cereals and cereal-flour products, Frozen food, Delicatessen products, Eggs and egg products | 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 | |
| 53 | Meat and meat products;, Milk and milk products, Non-alcoholic beverages, juices, Fruit, vegetables and their preserves, Fish and fish products, Confectionery and pastry products, Coffee, tea and cocoa, Food concentrates, Herbal raw materials and spices, Foodstuffs for particular nutritional uses and food supplements, Animal and vegetable fats, Cereals and cereal-flour products, Frozen food, Delicatessen products, Eggs and egg products | 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 | |
| 54 | Meat and meat products;, Milk and milk products, Non-alcoholic beverages, juices, Fruit, vegetables and their preserves, Fish and fish products, Confectionery and pastry products, Coffee, tea and cocoa, Food concentrates, Herbal raw materials and spices, Foodstuffs for particular nutritional uses and food supplements, Animal and vegetable fats, Cereals and cereal-flour products, Frozen food, Delicatessen products, Eggs and egg products | 单核细胞增生李斯特氏菌计数 | 平板法（表面涂布） | PN-EN ISO-11290-2:2017-07 | |
| 55 | Meat and meat products;, Milk and milk products, Non-alcoholic beverages, juices, Fruit, vegetables and their preserves, Fish and fish products, Confectionery and pastry products, Coffee, tea and cocoa, Food concentrates, Herbal raw materials and spices, Foodstuffs for particular nutritional uses and food supplements, Animal and vegetable fats, Cereals and cereal-flour products, Frozen food, Delicatessen products, Eggs and egg 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 wył. pkt. 9.5 | |
| 56 | Meat and meat products;, Milk and milk products, Non-alcoholic beverages, juices, Fruit, vegetables and their preserves, Fish and fish products, Confectionery and pastry products, Coffee, tea and cocoa, Food concentrates, Herbal raw materials and spices, Foodstuffs for particular nutritional uses and food supplements, Animal and vegetable fats, Cereals and cereal-flour products, Frozen food, Delicatessen products, 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 | |
| 57 | 肉与肉制品 | Campylobacter spp. count | 平板法（表面涂布） | PN-EN ISO 10272-2:2017-10 + A1:2023-08 | |
| 58 | Food with a water activity higher than 0,95: Fruits, vegetables and their preserves, Milk and milk products, Non-alcoholic beverages, juices, Frozen food | 酵母菌与霉菌计数 | 平板法（表面涂布） | PN ISO 21527-1:2009 | |
| 59 | Food with a water activity lower than or equal to 0,95 : Herbal raw materials and spices, Foodstuffs for particular nutritional uses and dietary supplements, Food concentrates, Cereals and cereal-flour products, Animal and vegetable fats, Fruits (dried) | 酵母菌与霉菌计数 | 平板法（表面涂布） | PN ISO 21527-2:2009 | |
| 60 | Environmental samples from the food production and trade area: - swabs from a template-delimited surface - swabs from a surface not delimited by a template | 微生物总数 | 平板法（倾注培养） | PN-EN ISO 4833-1:2013-12 +A1:2022-06 | |
| 61 | Environmental samples from the food production and trade area: - swabs from a template-delimited surface - swabs from a surface not delimited by a template | 沙门氏菌属（Salmonella spp.）的检出 | 培养法结合生化与血清学确认 | PN-EN ISO 6579-1:2017-04 +A1:2020-09 | |
| 62 | Environmental samples from the food production and trade area: - swabs from a template-delimited surface - swabs from a surface not delimited by a template | 肠杆菌科（Enterobacteriaceae）计数 | 平板法（倾注培养） | PN-EN ISO 21528-2:2017-08 | |
| 63 | 粪便、肛拭子 | Presence and identification of rods, Salmonella and Shigella in healthy persons | Method: culture-biochemical-serological | PB-EPL-02 wydanie 4 z dnia 20.09.2019 r. | |
| 64 | 粪便、肛拭子 | Presence and identification of rods, Salmonella and Shigella in convalescents, carriers, contacts and sick persons | Method: culture-biochemical-serological | PB-EPL-04 wydanie 5 z dnia 20.09.2019 r. | |
| 65 | Bacterial strain | Serological identification of bacilli, Salmonella-Shigella | Method: slide agglutination test | PB-EPL-07 wydanie 3 z dnia 20.09.2019 r. | |
| 66 | Bacterial strain | Biochemical and serological identification of Salmonella | Method: culture-biochemical-serological | PB-EPL-08 wydanie 4 z dnia 20.09.2019 r. | |
引用标准 (59)
Metodyka PZH ZHK:2007
PB-EPL-02 wydanie 4 z dnia 20.09.2019 r.
PB-EPL-04 wydanie 5 z dnia 20.09.2019 r.
PB-EPL-07 wydanie 3 z dnia 20.09.2019 r.
PB-EPL-08 wydanie 4 z dnia 20.09.2019 r.
PB-HKL-30, wydanie 2 z dnia 01.07.2021 r.
PB-HKL-31, wydanie 2 z dnia 01.07.2021 r.
PB-HKL-32, wydanie 3 z dnia 25.11.2024 r.
PB-HZL-03, wydanie 4 z dnia 17.07.2025 r.
PB-HZL-11, wydanie 4 z dnia 18.07.2025 r.
PN ISO 21527-1:2009
PN ISO 21527-2:2009
PN-75/C-04563/01
PN-78/C-04588.03
PN-79/C-04566.10
PN-80/C-04603.01
PN-82/C-04576/08
PN-90/A-75101/23 pkt.3
PN-90/A-75101/24 pkt.3
PN-90/A-75101/25
PN-92/A-75112
PN-A-74108:1996 pkt.3.4
PN-C-04576-4:1994
PN-EN 14082:2004
PN-EN 1622:2006
PN-EN 26461-2:2001
PN-EN 26777:1999
PN-EN 27888:1999
PN-EN ISO 10272-2:2017-10 + A1:2023-08
PN-EN ISO 10523:2012
PN-EN ISO 11731:2017-08 +Ap1:2019-12
PN-EN ISO 14189:2016-10
PN-EN ISO 15586:2005
PN-EN ISO 16266:2009
PN-EN ISO 21528-2:2017-08
PN-EN ISO 4833-1:2013-12 +A1:2022-06
PN-EN ISO 6222:2004
PN-EN ISO 6579-1:2017-04 +A1:2020-09
PN-EN ISO 660:2021-03 bez pkt.9.1 i 9.2
PN-EN ISO 6888-1:2022-03 +A1:2024-02
PN-EN ISO 6888-2:2022-03 +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 7932:2005 +A1:2020-09 z wył. pkt. 9.5
PN-EN ISO 8467:2001
PN-EN ISO 9308-1:2014-12 +A1:2017-04
PN-EN ISO 9308-3:2002
PN-EN ISO-11290-1:2017-07
PN-EN ISO-11290-2:2017-07
PN-ISO 16649-2:2004
PN-ISO 4832:2007
PN-ISO 6059:1999
PN-ISO 6332:2001+Ap1:2016-06
PN-ISO 9297:1994
PN-ISO 9964-1:1994+Ap1:2009
na podstawie testu Hach Lange metoda 8021
na podstawie testu Hach Lange metoda 8167