🇵🇱 POWIATOWA STACJA SANITARNO-EPIDEMIOLOGICZNA PL
水与废水微生物环境食品与饮料制药与化妆品
POWIATOWA STACJA SANITARNO-EPIDEMIOLOGICZNA 是由 PCA 认可的实验室，认可编号 AB 561（Grudziądz，波兰）。认可范围涵盖 48 项检测方法，涉及以下领域：水与废水、微生物、环境、食品与饮料。检测对象包括：水、生活饮用水、Meat, offal and meat products, Poultry, offal and poultry products,…、工作场所环境 — 空气、生活饮用水。最常用的技术：Plate method pour plate、分光光度法、膜过滤法。
要点速览
- 认可编号: PCA AB 561
- 认可范围内方法数: 48
- 检测对象种类: 11
- 所用技术数: 19
- 城市: Grudziądz, 波兰
- 认可编号
- AB 561
- 认可机构
- PCA
- 地址
- W GRUDZIĄDZU, ul. Kosynierów Gdyńskich 31, 86-300 Grudziądz
- 城市
- Grudziądz, 波兰
该实验室检测什么 (11)
- 水、生活饮用水 — 15 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, Cereal-flour products, Confectionery and pastry products, Sugar, Vegetables and vegetable preserves, Fruit and fruit preserves, Mushrooms, Non-alcoholic beverages, Vegetable fats, Food concentrates, Mayonnaises, mustards, sauces, Herbs, spices, Coffee, tea, cocoa, fruit and herbal teas, Delicatessen and culinary products, Foodstuffs for particular nutritional uses, Food supplements, Food additives — 11 项方法
- 工作场所环境 — 空气 — 5 项方法
- 生活饮用水 — 4 项方法
- Biological material- human faeces, Bacterial strain — 3 项方法
- Workplace environment indoor electric lighting — 2 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 — 手传振动 — 2 项方法
- Biological indicator for monitoring the effectiveness of the sterilisation process — 1 项方法
- 水、生活饮用水、游泳池水 — 1 项方法
所用检测技术 (19)
- Plate method pour plate — 5 项方法
- 分光光度法 — 5 项方法
- 膜过滤法 — 5 项方法
- 培养法 — 3 项方法
- Culture method with biochemical and serological confirmation — 2 项方法
- Direct measurement method; Sampling method — 2 项方法
- Plate method spread plate — 2 项方法
- 平板法（倾注培养） — 2 项方法
- 直接测量法 — 2 项方法
- 简化法，成对，非强制选择 — 2 项方法
- 重量法 — 2 项方法
- Latex method — 1 项方法
- 个体剂量测定法 — 1 项方法
- 培养法结合生化与血清学确认 — 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 (48)
| 序号 | 检测对象 | 方法 / 参数 | 技术 | 依据文件 | |
|---|---|---|---|---|---|
| 检测方法 | |||||
| 1 | Meat, offal and meat products, Poultry, offal and poultry products, eggs and egg products, Fish, seafood and their products, Milk and milk products, Cereal-flour products, Confectionery and pastry products, Sugar, Vegetables and vegetable preserves, Fruit and fruit preserves, Mushrooms, Non-alcoholic beverages, Vegetable fats, Food concentrates, Mayonnaises, mustards, sauces, Herbs, spices, Coffee, tea, cocoa, fruit and herbal teas, Delicatessen and culinary products, Foodstuffs for particular nutritional uses, Food supplements, Food additives | 肠杆菌科（Enterobacteriaceae）计数 | Plate method pour plate | PN-EN ISO 21528-2:2017-08 | |
| 2 | Meat, offal and meat products, Poultry, offal and poultry products, eggs and egg products, Fish, seafood and their products, Milk and milk products, Cereal-flour products, Confectionery and pastry products, Sugar, Vegetables and vegetable preserves, Fruit and fruit preserves, Mushrooms, Non-alcoholic beverages, Vegetable fats, Food concentrates, Mayonnaises, mustards, sauces, Herbs, spices, Coffee, tea, cocoa, fruit and herbal teas, Delicatessen and culinary products, Foodstuffs for particular nutritional uses, Food supplements, Food additives | 单核细胞增生李斯特氏菌计数 | Plate method spread plate | PN-EN ISO 11290-2:2017-07 | |
| 3 | Meat, offal and meat products, Poultry, offal and poultry products, eggs and egg products, Fish, seafood and their products, Milk and milk products, Cereal-flour products, Confectionery and pastry products, Sugar, Vegetables and vegetable preserves, Fruit and fruit preserves, Mushrooms, Non-alcoholic beverages, Vegetable fats, Food concentrates, Mayonnaises, mustards, sauces, Herbs, spices, Coffee, tea, cocoa, fruit and herbal teas, Delicatessen and culinary products, Foodstuffs for particular nutritional uses, Food supplements, Food additives | 单核细胞增生李斯特氏菌的检出 | 培养法结合生化确认 | PN-EN ISO 11290-1:2017-07 | |
| 4 | Meat, offal and meat products, Poultry, offal and poultry products, eggs and egg products, Fish, seafood and their products, Milk and milk products, Cereal-flour products, Confectionery and pastry products, Sugar, Vegetables and vegetable preserves, Fruit and fruit preserves, Mushrooms, Non-alcoholic beverages, Vegetable fats, Food concentrates, Mayonnaises, mustards, sauces, Herbs, spices, Coffee, tea, cocoa, fruit and herbal teas, Delicatessen and culinary products, Foodstuffs for particular nutritional uses, Food supplements, Food additives | Presence of coagulase-positive staphylococci | 培养法 | PN-EN ISO 6888-3:2004 + AC:2005 | |
| 5 | Meat, offal and meat products, Poultry, offal and poultry products, eggs and egg products, Fish, seafood and their products, Milk and milk products, Cereal-flour products, Confectionery and pastry products, Sugar, Vegetables and vegetable preserves, Fruit and fruit preserves, Mushrooms, Non-alcoholic beverages, Vegetable fats, Food concentrates, Mayonnaises, mustards, sauces, Herbs, spices, Coffee, tea, cocoa, fruit and herbal teas, Delicatessen and culinary products, Foodstuffs for particular nutritional uses, Food supplements, Food additives | 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 | |
| 6 | Meat, offal and meat products, Poultry, offal and poultry products, eggs and egg products, Fish, seafood and their products, Milk and milk products, Cereal-flour products, Confectionery and pastry products, Sugar, Vegetables and vegetable preserves, Fruit and fruit preserves, Mushrooms, Non-alcoholic beverages, Vegetable fats, Food concentrates, Mayonnaises, mustards, sauces, Herbs, spices, Coffee, tea, cocoa, fruit and herbal teas, Delicatessen and culinary products, Foodstuffs for particular nutritional uses, Food supplements, Food additives | Presence of coliform bacteria | 培养法 | PN-ISO 4831:2007 | |
| 7 | Meat, offal and meat products, Poultry, offal and poultry products, eggs and egg products, Fish, seafood and their products, Milk and milk products, Cereal-flour products, Confectionery and pastry products, Sugar, Vegetables and vegetable preserves, Fruit and fruit preserves, Mushrooms, Non-alcoholic beverages, Vegetable fats, Food concentrates, Mayonnaises, mustards, sauces, Herbs, spices, Coffee, tea, cocoa, fruit and herbal teas, Delicatessen and culinary products, Foodstuffs for particular nutritional uses, Food supplements, Food additives | 大肠菌群计数 | Plate method pour plate | PN-ISO 4832:2007 | |
| 8 | Meat, offal and meat products, Poultry, offal and poultry products, eggs and egg products, Fish, seafood and their products, Milk and milk products, Cereal-flour products, Confectionery and pastry products, Sugar, Vegetables and vegetable preserves, Fruit and fruit preserves, Mushrooms, Non-alcoholic beverages, Vegetable fats, Food concentrates, Mayonnaises, mustards, sauces, Herbs, spices, Coffee, tea, cocoa, fruit and herbal teas, Delicatessen and culinary products, Foodstuffs for particular nutritional uses, Food supplements, Food additives | Total viable count at 30°C | Plate method pour plate | 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, Cereal-flour products, Confectionery and pastry products, Sugar, Vegetables and vegetable preserves, Fruit and fruit preserves, Mushrooms, Non-alcoholic beverages, Vegetable fats, Food concentrates, Mayonnaises, mustards, sauces, Herbs, spices, Coffee, tea, cocoa, fruit and herbal teas, Delicatessen and culinary products, Foodstuffs for particular nutritional uses, Food supplements, Food additives | 凝固酶阳性葡萄球菌计数 | Plate method pour plate | PN-EN ISO 6888-2:2022-03+A1:2024-02 | |
| 10 | Meat, offal and meat products, Poultry, offal and poultry products, eggs and egg products, Fish, seafood and their products, Milk and milk products, Cereal-flour products, Confectionery and pastry products, Sugar, Vegetables and vegetable preserves, Fruit and fruit preserves, Mushrooms, Non-alcoholic beverages, Vegetable fats, Food concentrates, Mayonnaises, mustards, sauces, Herbs, spices, Coffee, tea, cocoa, fruit and herbal teas, Delicatessen and culinary products, Foodstuffs for particular nutritional uses, Food supplements, Food additives | Count of β-glucuronidase-positive E. coli | Plate method pour plate | PN-ISO 16649-2:2004 | |
| 11 | Meat, offal and meat products, Poultry, offal and poultry products, eggs and egg products, Fish, seafood and their products, Milk and milk products, Cereal-flour products, Confectionery and pastry products, Sugar, Vegetables and vegetable preserves, Fruit and fruit preserves, Mushrooms, Non-alcoholic beverages, Vegetable fats, Food concentrates, Mayonnaises, mustards, sauces, Herbs, spices, Coffee, tea, cocoa, fruit and herbal teas, Delicatessen and culinary products, Foodstuffs for particular nutritional uses, Food supplements, Food additives | 蜡样芽孢杆菌推定计数 | Plate method spread plate | PN-EN ISO 7932:2005 | |
| 12 | 生活饮用水 | 微生物检测用样品采集 | PN-EN ISO 19458:2007 | ||
| 13 | 生活饮用水 | 化学与物理检测用样品采集 | PN-ISO 5667-5:2017-10 | ||
| 14 | 水、生活饮用水 | 36 °C 微生物总数 | 平板法（倾注培养） | PN-EN ISO 6222:2004 | |
| 15 | 水、生活饮用水 | 22 °C 微生物总数 | 平板法（倾注培养） | PN-EN ISO 6222:2004 | |
| 16 | 水、生活饮用水 | 大肠菌群计数 | 膜过滤法 | PN-EN ISO 9308-1:2014-12 +A1:2017-04 | |
| 17 | 水、生活饮用水 | 大肠埃希氏菌（Escherichia coli）计数 | 膜过滤法 | PN-EN ISO 9308-1:2014-12 +A1:2017-04 | |
| 18 | 水、生活饮用水 | 粪肠球菌计数 | 膜过滤法 | PN-EN ISO 7899-2:2004 | |
| 19 | 水、生活饮用水 | 铜绿假单胞菌计数 | 膜过滤法 | PN-EN ISO 16266:2009 | |
| 20 | 水、生活饮用水、游泳池水 | Legionella sp. count, Matrix A, Procedure 5 (BCYE medium), Procedure 7 (GVPC medium) | 膜过滤法 | PN-EN ISO 11731:2017-08+Ap1:2019-12 | |
| 21 | Biological material- human faeces, Bacterial strain | Presence and identification of rods of the genus Salmonella | Culture method with biochemical and serological confirmation | PB-01/LEP wydanie 4 z dnia 02.08.2021 r. | |
| 22 | Biological material- human faeces, Bacterial strain | Presence and identification of rods of the genus Shigella | Culture method with biochemical and serological confirmation | PB-01/LEP wydanie 4 z dnia 02.08.2021 r. | |
| 23 | Biological material- human faeces, Bacterial strain | Presence of Salmonella | Latex method | PB-02/L.EP wydanie 3 z dnia 02.08.2021 r. | |
| 24 | Biological indicator for monitoring the effectiveness of the sterilisation process | Presence of indicator microorganisms Geobacillus stearothermophillus | 培养法 | PB-03/LEP wydanie 2 z dnia 02.08.2021 r. | |
| 25 | 水、生活饮用水 | 亚硝态氮浓度 范围 (0,005 – 0,250) mg/l 亚硝酸盐浓度 范围 (0,016 – 0,800) mg/l |
分光光度法 | PN-EN 26777:1999 | |
| 26 | 水、生活饮用水 | 硝态氮浓度 范围 (0,04 – 50) mg/l 硝酸盐浓度 范围 (0,18 – 221) mg/l |
分光光度法 | PN-82/C-04576-08 | |
| 27 | 水、生活饮用水 | 锰浓度 范围 (30 – 3000) μg/l |
分光光度法 | PN-92/C-04590/02 | |
| 28 | 水、生活饮用水 | 总铁浓度 范围 (30 – 4000) μg/l |
分光光度法 | PN-ISO 6332:2001+Ap1:2016-06 | |
| 29 | 水、生活饮用水 | 氨氮浓度 范围 (0,05 – 2,00) mg/l |
分光光度法 | PN-ISO 7150-1:2002 | |
| 30 | 水、生活饮用水 | pH 值 范围 4,0 – 10,0 metoda potencjometryczna |
PN-EN ISO 10523:2012 | ||
| 31 | 水、生活饮用水 | 色度 范围 (5 – 50) mg/l Pt |
目视法 | PN-EN ISO 7887:2012+Ap1:2015-06 pkt 7 | |
| 32 | 水、生活饮用水 | 电导率 范围 (100 – 2500) μS/cm |
电导法 | PN-EN 27888:1999 | |
| 33 | 水、生活饮用水 | 浊度 范围 (0,10 – 40) NTU |
浊度法（散射法） | PN-EN ISO 7027-1:2016-09 | |
| 34 | 生活饮用水 | 嗅阈值 TON 范围 1 |
简化法，成对，非强制选择 | PN-EN 1622:2006 | |
| 35 | 生活饮用水 | 味阈值 TFN 范围 1 |
简化法，成对，非强制选择 | PN-EN 1622:2006 | |
| 36 | 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 |
个体剂量测定法 | PN-Z-04008-7:2002+Az1:2004 | |
| 37 | 工作场所环境 — 空气 | 暴露指数（计算得出） | PN-Z-04008-7:2002+Az1:2004 | ||
| 38 | 工作场所环境 — 空气 | 有害粉尘因素浓度 — 可吸入组分： 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 范围 (0,2 – 17,69) mg/m3 |
重量法 | PN-Z-04507:2022-05 | PN-Z-04507:2022-05/Ap1:2022-08 | |
| 39 | 工作场所环境 — 空气 | Concentration of harmful dust agents - respirable fraction: 动植物来源有机粉尘，木粉和面粉除外 范围 (0,2 – 18,09) mg/m3 |
重量法 | PN-Z-04508:2022-05 | PN-Z-04508:2022-05/Ap1:2022-08 | |
| 40 | 工作场所环境 — 空气 | 一氧化碳浓度 范围 (2,32 – 232) mg/m3 范围 (2,0-200) ppm |
电化学法 | PB-02/LHŚ wydanie 6 z 03.01.2024 r. | |
| 41 | 工作场所环境 — 噪声 | A 计权等效声级 A 计权最大声级 范围 (50 – 135) dB C 计权峰值声级 范围 (60 – 135) dB |
直接测量法 | PN-N-01307:1994 | PN-EN ISO 9612:2011 z wyłączeniem metody obejmującej strategię 3 – p. 11 | |
| 42 | 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-N-01307:1994 | PN-EN ISO 9612:2011 z wyłączeniem metody obejmującej strategię 3 – p. 11 | ||
| 43 | Workplace environment indoor electric lighting | 照度 范围 (5 – 5000) lx |
直接测量法 | PN-E-04040-3:1983 | |
| 44 | Workplace environment indoor electric lighting | 照度均匀度（计算值） | PN-E-04040-3:1983 | ||
| 45 | 工作场所环境 — 手传振动 | 频率计权振动加速度有效值 范围 (0,3 – 60) m/s2 |
Direct measurement method; Sampling method | PN-EN ISO 5349-1:2004 | PN-EN ISO 5349-2:2004 | PN-EN ISO 5349-2:2004/A1:2015-11 | |
| 46 | 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) (calculated), 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 | ||
| 47 | 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 – 35,00) m/s2 |
Direct measurement method; Sampling method | PN-EN 14253+A1:2011 | |
| 48 | 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 (1,4awx,1,4awy,awz) (calculated ), 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 (1,4awx,1,4awy,awz ) (calculated) | PN-EN 14253+A1:2011 | ||
引用标准 (44)
PB-01/LEP wydanie 4 z dnia 02.08.2021 r.
PB-02/L.EP wydanie 3 z dnia 02.08.2021 r.
PB-02/LHŚ wydanie 6 z 03.01.2024 r.
PB-03/LEP wydanie 2 z dnia 02.08.2021 r.
PN-82/C-04576-08
PN-92/C-04590/02
PN-E-04040-3:1983
PN-EN 14253+A1:2011
PN-EN 1622:2006
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 16266:2009
PN-EN ISO 19458:2007
PN-EN ISO 21528-2:2017-08
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 +A1:2020-09
PN-EN ISO 6888-2:2022-03+A1:2024-02
PN-EN ISO 6888-3:2004 + AC:2005
PN-EN ISO 7027-1:2016-09
PN-EN ISO 7887:2012+Ap1:2015-06 pkt 7
PN-EN ISO 7899-2:2004
PN-EN ISO 7932:2005
PN-EN ISO 9308-1:2014-12 +A1:2017-04
PN-EN ISO 9612:2011 z wyłączeniem metody obejmującej strategię 3 – p. 11
PN-ISO 16649-2:2004
PN-ISO 4831:2007
PN-ISO 4832:2007
PN-ISO 5667-5:2017-10
PN-ISO 6332:2001+Ap1:2016-06
PN-ISO 7150-1:2002
PN-N-01307:1994
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