🇵🇱 NIEZALEŻNE LABORATORIUM BADAWCZE PL
食品与饮料水与废水微生物石油化工与燃料环境
NIEZALEŻNE LABORATORIUM BADAWCZE 是由 PCA 认可的实验室,认可编号 AB 819(Nakło nad Notecią,波兰)。认可范围涵盖 204 项检测方法,涉及以下领域:食品与饮料、水与废水、微生物、石油化工与燃料。检测对象包括:肉与肉制品、Delicatessen products, ready-made products、Meat and meat products, Fish and fish products, Semi-finished and d…、生活饮用水。最常用的技术:平板法(倾注培养)、重量法、平板法(表面涂布)。
要点速览
- 认可编号: PCA AB 819
- 认可范围内方法数: 204
- 检测对象种类: 26
- 所用技术数: 40
- 城市: Nakło nad Notecią, 波兰
- 认可编号
- AB 819
- 认可机构
- PCA
- 地址
- STANLAB Sp. z o.o., ul. Puchacza 1, Bielawy, 89-100 Nakło nad Notecią
- 城市
- Nakło nad Notecią, 波兰
该实验室检测什么 (26)
- 肉与肉制品 — 42 项方法
- Delicatessen products, ready-made products — 30 项方法
- Meat and meat products, Fish and fish products, Semi-finished and delicatessen products, Sweets and confectionery products and semi-products, Milk and milk products, Seafood, Fruit and vegetables, Fruit, vegetable and fruit-vegetable preserves, Meat-vegetable preserves, Fats and oils, Cereals and cereal products, Eggs and egg products, Herbs and spices, Food concentrates, Alcoholic beverages, Non-alcoholic beverages — 27 项方法
- 生活饮用水 — 23 项方法
- Fish, Fish products, Seafood — 16 项方法
- Pastry products and semi-products — 13 项方法
- 动物饲料 — 12 项方法
- Environmental samples from food production and food trade areas: - swab — 9 项方法
- Slaughter animal carcasses: - swab — 4 项方法
- 鱼与鱼制品 — 3 项方法
- Canned meat — 2 项方法
- Feed with water activity higher than 0,95 — 2 项方法
- Feed with water activity lower than or equal to 0,95 — 2 项方法
- Meat and meat products, Fish and fish products, Semi-products and delicatessen products, Sweets and confectionery products and semi-products, Seafood, Fruit and vegetables, Fruit, vegetable and fruit-vegetable products, Meat-vegetable products, Cereals and cereal products, Herbs and spices — 2 项方法
- Meat and meat products, Fruit, vegetable, fruit-vegetable and meat-vegetable products, Herbs and spices, Food concentrates — 2 项方法
- 另有 11 项
所用检测技术 (40)
- 平板法(倾注培养) — 18 项方法
- 重量法 — 16 项方法
- 平板法(表面涂布) — 15 项方法
- Plate method (spiral plating) — 10 项方法
- 分光光度法 — 10 项方法
- 培养法结合生化确认 — 10 项方法
- 滴定法 — 10 项方法
- 电热原子化原子吸收光谱法(ETAAS) — 6 项方法
- 培养法结合生化与血清学确认 — 5 项方法
- 电位滴定法 — 5 项方法
- 膜过滤法 — 5 项方法
- Metoda enzymatyczno-grawimetryczna — 4 项方法
- Spectrophotometric method (flow analysis) — 4 项方法
- Titrimetric method (Luff-Schoorl) — 4 项方法
- 火焰光度法 — 4 项方法
- 另有 25 项
实验室部门 (2)
- Pracownia Chemiczna — 120 项方法
- Pracownia Mikrobiologiczna — 84 项方法
实验室地点
- Pracownia Chemiczna — ul. Puchacza 1, Bielawy, 89-100 Nakło nad Notecią
- Pracownia Mikrobiologiczna — ul. Puchacza 1, Bielawy, 89-100 Nakło nad Notecią
认可范围 — 项检测方法 (204)
| 序号 | 检测对象 | 方法 / 参数 | 技术 | 依据文件 | |
|---|---|---|---|---|---|
| Pracownia Chemiczna | |||||
| 1 | Meat and meat products, Delicatessen products, Finished products (excluding milk and milk products and fats of milk origin), Pastry products and semi-finished pastry products, Fish, Fish products, seafood | Udział procentowy kwasów tłuszczowych: C4:0 kwas masłowy C6:0 kwas kapronowy C8:0 kwas kaprylowy C10:0 kwas kaprynowy C11:0 kwas undekanowy C12:0 kwas laurynowy C13:0 kwas tridekanowy C14:0 kwas mirystynowy C14:1 kwas mirystooleinowy C15:0 kwas pentadekanowy C15:1 kwas cis-10-pentadekenowy C16:0 kwas palmitynowy C16:1 kwas palmitooleinowy C17:0 kwas heptadekanowy C17:1 kwas cis-10-heptadekenowy C18:0 kwas stearynowy C18:1n9t kwas elaidynowy C18:1n9c kwas oleinowy C18:2n6t kwas linolelaidonowy C18:2n6c kwas linolowy C20:0 kwas arachidowy C18:3n6 kwas γ-linolenowy C18:3n3t kwas α-linolenowy C20:1 kwas cis-11-eikozenowy C18:3n3c kwas α-linolenowy C21:0 kwas heneikozanowy C20:2 kwas cis-11,14-eikozadienowy C22:0 kwas behenowy C20:3n3 kwas cis-11,14,17-eikozatrienowy C22:1n9 kwas erukowy C20:3n6 kwas cis-8,11,14-eikozatrienowy C20:4n6 kwas arachidonowy C23:0 kwas trikozanowy C22:2 kwas cis-13,16-dokozadienowy C24:0 kwas lignocerynowy C20:5n3 kwas cis-5,8,11,14,17-eikozapentaenowy C24:1 kwas nerwonowy C22:6n3 kwas cis-4,7,10,13,16,19-dokozaheksaenowy 范围 (0,1 - 75,0) % (m/m) Suma/Udział procentowy kwasów tłuszczowych nasyconych Suma/Udział procentowy kwasów tłuszczowych jednonienasyconych Suma/Udział procentowy kwasów tłuszczowych wielonasyconych Suma/Udział procentowy izomerów trans kwasów tłuszczowych z obliczeń |
气相色谱-氢火焰离子化检测法(GC-FID) | PN-EN ISO 12966-1:2015-01 + AC:2015-06 | PN-EN ISO 12966-2:2017-05 pkt. 5.3 | PN-EN ISO 12966-4:2015-07 | |
| 2 | 肉与肉制品 | 凯氏氮含量 范围 (0,32 - 8,00)% (m/m) Zawartość białka z obliczeń |
滴定法 | PN-A-04018:1975 + Az3:2002 | |
| 3 | 肉与肉制品 | Table salt content 范围 (0,10 - 9,00) % (m/m) |
电位滴定法 | PB 16 edycja 7 z dnia 12.04.2021 | |
| 4 | 肉与肉制品 | 亚硝酸盐含量 范围 (2,00 - 230) mg/kg jako NaNO2 Zawartość azotynów jako jon NO2 mg/kg z obliczeń |
Spectrophotometric method (flow analysis) | PB 10 edycja 7 z dnia 02.02.2026 | |
| 5 | 肉与肉制品 | Total nitrite and nitrate content 范围 (5,00 - 830) mg/kg jako KNO3 Sumaryczna zawartość azotynów i azotanów jako jon NO3 mg/kg z obliczeń |
Spectrophotometric method (flow analysis) | PB 11 edycja 7 z dnia 02.02.2026 | |
| 6 | 肉与肉制品 | Zawartość azotanów mg/kg jako, NaNO3 oraz jako jon NO3 z obliczeń | PB 11 edycja 7 z dnia 02.02.2026 | ||
| 7 | 肉与肉制品 | Total sugar content after inversion 范围 (0,1 - 5,5) % (m/m) |
Titrimetric method (Luff-Schoorl) | PN-A-82100:1985 pkt. 2.5 | |
| 8 | 肉与肉制品 | Lactose content Lactose (10 - 500) mg/100g |
Metoda enzymatyczno-spektrofotometryczna | PB 45 edycja 7 z dnia 17.03.2026 | |
| 9 | 肉与肉制品 | Total phosphorus content calculated as P2O5 范围 (0,06 - 0,90) % (m/m) |
重量法 | PN-A-82060:1999 | |
| 10 | 肉与肉制品 | Content of added phosphorus calculated as P2O5 calculated | PN-A-82060:1999 | ||
| 11 | 肉与肉制品 | Hydroxyproline content 范围 (0,02 - 1,00) % (m/m) |
分光光度法 | PN-ISO 3496:2000 | |
| 12 | 肉与肉制品 | Total ash content 范围 (0,70 - 9,50) % (m/m) |
重量法 | PN-ISO 936:2000 | |
| 13 | 肉与肉制品 | 淀粉含量 范围 (0,1 - 6,0) % (m/m) |
滴定法 | PN-A-82059:1985 | |
| 14 | 肉与肉制品 | Milk protein content 范围 (0,5 - 5,5) % (m/m) |
分光光度法 | PB 57 edycja 3 z dnia 01.09.2016 | |
| 15 | 肉与肉制品 | Free fat content 范围 (0,2 - 55,0) % (m/m) |
Extraction - gravimetric method | PN-ISO 1444:2000 | |
| 16 | 肉与肉制品 | Total fat content 范围 (0,2 - 98,0 ) % (m/m) |
Extraction-gravimetric method (Weibull-Stoldt) | PN-A-82100:1985 pkt. 2.3.2 | |
| 17 | 肉与肉制品 | 脂肪含量 范围 (0,2 - 55,0) % (m/m) |
Gerber method | PB 01 edycja 9 z dnia 01.09.2016 | |
| 18 | 肉与肉制品 | 水分含量 范围 (10,0 - 80,0) % (m/m) Zawartość suchej masy z obliczeń |
重量法 | PN-ISO 1442:2000 | |
| 19 | 肉与肉制品 | Dietary fibre content 范围 (0,10 - 2,60) % (m/m) |
Metoda enzymatyczno-grawimetryczna | PB 23 edycja 4 z dnia 01.09.2016 | |
| 20 | 肉与肉制品 | Total carbohydrate content calculated | PB 07 edycja 9 z dnia 01.09.2016 | ||
| 21 | 肉与肉制品 | Available carbohydrate content calculated | PB 07 edycja 9 z dnia 01.09.2016 | ||
| 22 | 肉与肉制品 | Energy value (for total carbohydrates) calculated | Rozporządzenie Parlamentu Europejskiego i Rady (UE) nr 1169/2011 z dnia 25.10.2011 | ||
| 23 | 肉与肉制品 | Energy value (for available carbohydrates) calculated | Rozporządzenie Parlamentu Europejskiego i Rady (UE) nr 1169/2011 z dnia 25.10.2011 | ||
| 24 | 肉与肉制品 | Content of foreign (added) water calculated | PB 12 edycja 6 z dnia 01.09.2016 | ||
| 25 | 肉与肉制品 | Water content inside the sample 范围 (39,0 - 77,0) % (m/m) |
重量法 | PN-ISO 1442:2000 | |
| 26 | 肉与肉制品 | Sodium content 范围 (450 - 27 000) mg/kg |
火焰光度法 | PB 43 edycja 4 z dnia 01.09.2016 | |
| 27 | 肉与肉制品 | 钙含量 范围 (30 - 3500) mg/kg |
火焰原子吸收光谱法(FAAS) | PB 50 edycja 2 z dnia 01.09.2016 | |
| 28 | 肉与肉制品 | Benzo(a)pyrene, benzo(a)anthracene, benzo(b)fluoroanthene, chrysene content 范围 (0,9 - 40,0) μg/kg Suma 4 WWA z obliczeń |
高效液相色谱-荧光检测法(HPLC-FLD) | PB 60 edycja 3 z dnia 10.01.2022 | |
| 29 | 肉与肉制品 | Benzoic acid content 范围 (5 - 2000) mg/kg |
高效液相色谱-分光光度检测法(HPLC-UV) | PN-EN 12856:2002 | |
| 30 | 肉与肉制品 | Sorbic acid content 范围 (5 - 2000) mg/kg |
高效液相色谱-分光光度检测法(HPLC-UV) | PN-EN 12856:2002 | |
| 31 | 肉与肉制品 | 铅含量 范围 (0,02 - 3,00) mg/kg |
电热原子化原子吸收光谱法(ETAAS) | PB 79 edycja 2 z dnia 19.01.2024 | |
| 32 | 肉与肉制品 | 镉含量 范围 (0,02 - 3,00) mg/kg |
电热原子化原子吸收光谱法(ETAAS) | PB 79 edycja 2 z dnia 19.01.2024 | |
| 33 | 肉与肉制品 | Coefficients meat protein free from connective tissue [%] starch protein (foreign plant or animal) [%] meat protein [%] meat protein free from starch protein (foreign plant or animal) [%] connective tissue protein [%] meat protein free from connective tissue protein in relation to the meat protein part [%] connective tissue protein in relation to meat protein [%] meat protein in the fat-free part [%] connective tissue protein in the fat-free part [%] fat/meat protein ratio [%] fat in dry matter [% d.m.] protein in dry matter [% d.m.] table salt in dry matter [% d.m.] water/meat protein ratio [%] water/total protein ratio [%] water/connective tissue protein ratio in the fat-free part [%] starch/meat protein ratio [%] starch in dry matter [% d.m.] fat/total protein ratio [%] phosphorus added to the product (PZ) [%] meat content [%] excess fat [%] excess collagen [%] calculated |
PB 13 edycja 10 z dnia 10.03.2022 | ||
| 34 | 肉与肉制品 | Salt content calculated | Rozporządzenie Parlamentu Europejskiego i Rady (UE) nr 1169/2011 z dnia 25.10.2011 | ||
| 35 | 肉与肉制品 | Collagen, for minced meat calculated | Rozporządzenie Parlamentu Europejskiego i Rady (UE) nr 1169/2011 z dnia 25.10.2011 | ||
| 36 | 肉与肉制品 | Collagen/protein ratio, for minced meat calculated | Rozporządzenie Parlamentu Europejskiego i Rady (UE) nr 1169/2011 z dnia 25.10.2011 | ||
| 37 | 肉与肉制品 | Water/protein ratio, for poultry meat calculated | Rozporządzenie wykonawcze Komisji (UE) nr 2026/344 z dnia 6 października 2025 r., zał. II | ||
| 38 | Delicatessen products, ready-made products | 凯氏氮含量 范围 (0,16 - 3,20)% (m/m) Zawartość białka z obliczeń |
滴定法 | PN-A-82100:1985 pkt. 2.4 | |
| 39 | Delicatessen products, ready-made products | Table salt content 范围 (0,50 - 2,40) % (m/m) |
电位滴定法 | PB 16 edycja 7 z dnia 12.04.2021 | |
| 40 | Delicatessen products, ready-made products | 亚硝酸盐含量 范围 (2,00 - 80,0) mg/kg jako NaNO2 Zawartość azotynów jako jon NO2 mg/kg z obliczeń |
Spectrophotometric method (flow analysis) | PB 10 edycja 7 z dnia 02.02.2026 | |
| 41 | Delicatessen products, ready-made products | Total nitrite and nitrate content 范围 (5,00 - 90,0) mg/kg jako KNO3 Sumaryczna zawartość azotynów i azotanów jako jon NO3 mg/kg z obliczeń |
Spectrophotometric method (flow analysis) | PB 11 edycja 7 z dnia 02.02.2026 | |
| 42 | Delicatessen products, ready-made products | Zawartość azotanów mg/kg jako, NaNO3 oraz jako jon NO3 z obliczeń | PB 11 edycja 7 z dnia 02.02.2026 | ||
| 43 | Delicatessen products, ready-made products | Total sugar content after inversion 范围 (0,1 - 6,0) % (m/m) |
Titrimetric method (Luff -Schoorl) | PN-A-82100:1985 pkt. 2.5 | |
| 44 | Delicatessen products, ready-made products | Lactose content 范围 (10 - 500) mg/100g |
Metoda enzymatyczno-spektrofotometryczna | PB 45 edycja 7 z dnia 17.03.2026 | |
| 45 | Delicatessen products, ready-made products | Total phosphorus content calculated as P2O5 范围 (0,05 - 0,50) % (m/m) |
重量法 | PN-A-82060:1999 | |
| 46 | Delicatessen products, ready-made products | Content of added phosphorus calculated as P2O5 calculated | PN-A-82060:1999 | ||
| 47 | Delicatessen products, ready-made products | Hydroxyproline content 范围 (0,02 - 0,15) % (m/m) |
分光光度法 | PN-ISO 3496:2000 | |
| 48 | Delicatessen products, ready-made products | Total ash content 范围 (1,00 - 10,00) % (m/m) |
重量法 | PN-ISO 936:2000 | |
| 49 | Delicatessen products, ready-made products | Milk protein content 范围 (0,5 - 4,0) % (m/m) |
分光光度法 | PB 57 edycja 3 z dnia 01.09.2016 | |
| 50 | Delicatessen products, ready-made products | 淀粉含量 范围 (0,5 - 20,0) % (m/m) |
Titrimetric method (Luff-Schoorl) | PN-A-82100:1985 pkt. 2.6 | |
| 51 | Delicatessen products, ready-made products | 脂肪含量 范围 (4,0 - 25,0) % (m/m) |
Gerber method | PB 01 edycja 9 z dnia 01.09.2016 | |
| 52 | Delicatessen products, ready-made products | Free fat content 范围 (1,0 - 62,0) % (m/m) |
Extraction - gravimetric method | PN-ISO 1444:2000 | |
| 53 | Delicatessen products, ready-made products | Total fat content 范围 (1,0 - 25,0) % (m/m) |
Extraction - gravimetric method (Weibull-Stoldt) | PN-A-82100:1985 pkt. 2.3.2 | |
| 54 | Delicatessen products, ready-made products | 水分含量 范围 (45,0 - 92,0) % (m/m) |
重量法 | PN-A-82100:1985 pkt. 2.2.1 | |
| 55 | Delicatessen products, ready-made products | Dry matter content calculated | PN-A-82100:1985 pkt. 2.2.4 | ||
| 56 | Delicatessen products, ready-made products | Dietary fibre content 范围 (0,10 - 3,60) % (m/m) |
Metoda enzymatyczno-grawimetryczna | PB 23 edycja 4 z dnia 01.09.2016 | |
| 57 | Delicatessen products, ready-made products | Total carbohydrate content calculated | PB 07 edycja 9 z dnia 01.09.2016 | ||
| 58 | Delicatessen products, ready-made products | Available carbohydrate content calculated | PB 07 edycja 9 z dnia 01.09.2016 | ||
| 59 | Delicatessen products, ready-made products | Energy value (for total carbohydrates) calculated | Rozporządzenie Parlamentu Europejskiego i Rady (UE) nr 1169/2011 z dnia 25.10.2011 | ||
| 60 | Delicatessen products, ready-made products | Energy value (for available carbohydrates) calculated | Rozporządzenie Parlamentu Europejskiego i Rady (UE) nr 1169/2011 z dnia 25.10.2011 | ||
| 61 | Delicatessen products, ready-made products | Salt content calculated | Rozporządzenie Parlamentu Europejskiego i Rady (UE) nr 1169/2011 z dnia 25.10.2011 | ||
| 62 | Delicatessen products, ready-made products | Sodium content 范围 (2400 - 9200) mg/kg |
火焰光度法 | PB 43 edycja 4 z dnia 01.09.2016 | |
| 63 | Delicatessen products, ready-made products | Content of foreign (added) water calculated (for meat) | PB 12 edycja 6 z dnia 01.09.2016 | ||
| 64 | Delicatessen products, ready-made products | Benzoic acid content 范围 (5 - 2000) mg/kg |
高效液相色谱-分光光度检测法(HPLC-UV) | PN-EN 12856:2002 | |
| 65 | Delicatessen products, ready-made products | Sorbic acid content 范围 (5 - 2000) mg/kg |
高效液相色谱-分光光度检测法(HPLC-UV) | PN-EN 12856:2002 | |
| 66 | Delicatessen products, ready-made products | 铅含量 范围 (0,02 - 3,00) mg/kg |
电热原子化原子吸收光谱法(ETAAS) | PB 79 edycja 2 z dnia 19.01.2024 | |
| 67 | Delicatessen products, ready-made products | 镉含量 范围 (0,02 - 3,00) mg/kg |
电热原子化原子吸收光谱法(ETAAS) | PB 79 edycja 2 z dnia 19.01.2024 | |
| 68 | Pastry products and semi-products | 凯氏氮含量 范围 (0,64 - 1,60) % (m/m) Zawartość białka z obliczeń |
滴定法 | PN-A-04018:1975 + Az3:2002 | |
| 69 | Pastry products and semi-products | 水分含量 范围 (2,4 - 31,0) % (m/m) Zawartość suchej masy z obliczeń |
重量法 | PN-A-74252:1998 pkt. 3.2 | |
| 70 | Pastry products and semi-products | Total fat content 范围 (6,0 - 26,0) % (m/m) Zawartość tłuszczu całkowitego w suchej masie z obliczeń |
Extraction - gravimetric method (Weibull-Stoldt) | PN-A-74252:1998 pkt. 3.4.1 | |
| 71 | Pastry products and semi-products | Total ash content 范围 (0,30 - 1,90) % (m/m) Zawartość popiołu całkowitego w suchej masie z obliczeń |
重量法 | PN-A-88022:1959 pkt. 5 | |
| 72 | Pastry products and semi-products | Table salt content 范围 (0,10 - 0,70) % (m/m) |
电位滴定法 | PB 16 edycja 7 z dnia 12.04.2021 | |
| 73 | Pastry products and semi-products | Dietary fibre content 范围 (0,30 - 6,60) % (m/m) |
Metoda enzymatyczno-grawimetryczna | PB 23 edycja 4 z dnia 01.09.2016 | |
| 74 | Pastry products and semi-products | Total carbohydrate content calculated | PB 07 edycja 9 z dnia 01.09.2016 | ||
| 75 | Pastry products and semi-products | Available carbohydrate content calculated | PB 07 edycja 9 z dnia 01.09.2016 | ||
| 76 | Pastry products and semi-products | Energy value (for total carbohydrates) calculated | Rozporządzenie Parlamentu Europejskiego i Rady (UE) nr 1169/2011 z dnia 25.10.2011 | ||
| 77 | Pastry products and semi-products | Energy value (for available carbohydrates) calculated | Rozporządzenie Parlamentu Europejskiego i Rady (UE) nr 1169/2011 z dnia 25.10.2011 | ||
| 78 | Pastry products and semi-products | Salt content calculated | Rozporządzenie Parlamentu Europejskiego i Rady (UE) nr 1169/2011 z dnia 25.10.2011 | ||
| 79 | Pastry products and semi-products | Total sugar content after inversion 范围 (21,0 - 53,0) % (m/m) |
Titrimetric method (Luff-Schoorl) | PN-A-74252:1998 pkt. 3.5.2 | |
| 80 | Pastry products and semi-products | Sodium content 范围 (500 - 5000) mg/kg |
火焰光度法 | PB 43 edycja 4 z dnia 01.09.2016 | |
| 81 | Fish, Fish products, Seafood | 凯氏氮含量 范围 (0,40 - 6,00) % (m/m) Zawartość białka z obliczeń |
滴定法 | PN-A-04018:1975 + Az3:2002 | |
| 82 | Fish, Fish products, Seafood | 水分含量 范围 (0,2 - 90,0) % (m/m) Zawartość suchej masy z obliczeń |
重量法 | PN-A-86783:1962 | |
| 83 | Fish, Fish products, Seafood | Free fat content 范围 (0,1 - 68,0) % (m/m) |
萃取-重量法 | PN-A-86734:1967 | |
| 84 | Fish, Fish products, Seafood | Total fat content 范围 (0,2 - 75,0) % (m/m) |
Extraction-gravimetric method (Weibull-Stoldt) | PN-A-82100:1985 pkt. 2.3.2 | |
| 85 | Fish, Fish products, Seafood | Total ash content 范围 (0,02 - 9,50) % (m/m) |
重量法 | PN-ISO 936:2000 | |
| 86 | Fish, Fish products, Seafood | Total sugar content after inversion 范围 (0,1 - 15,0) % (m/m) |
Titrimetric method (Luff-Schoorl) | PN-A-82100:1985 pkt. 2.5 | |
| 87 | Fish, Fish products, Seafood | Dietary fibre content 范围 (0,05 - 5,00) % (m/m) |
Metoda enzymatyczno-grawimetryczna | PB 23 edycja 4 z dnia 01.09.2016 | |
| 88 | Fish, Fish products, Seafood | Sodium content 范围 (191 - 38 000) mg/kg |
火焰光度法 | PB 43 edycja 4 z dnia 01.09.2016 | |
| 89 | Fish, Fish products, Seafood | Total carbohydrate content calculated | PB 07 edycja 9 z dnia 01.09.2016 | ||
| 90 | Fish, Fish products, Seafood | Available carbohydrate content calculated | PB 07 edycja 9 z dnia 01.09.2016 | ||
| 91 | Fish, Fish products, Seafood | Energy value (for total carbohydrates) calculated | Rozporządzenie Parlamentu Europejskiego i Rady (UE) nr 1169/2011 z dnia 25.10.2011 | ||
| 92 | Fish, Fish products, Seafood | Energy value (for available carbohydrates) calculated | Rozporządzenie Parlamentu Europejskiego i Rady (UE) nr 1169/2011 z dnia 25.10.2011 | ||
| 93 | Fish, Fish products, Seafood | Salt content calculated | Rozporządzenie Parlamentu Europejskiego i Rady (UE) nr 1169/2011 z dnia 25.10.2011 | ||
| 94 | Fish, Fish products, Seafood | Volatile ammonium base nitrogen content (N-LZA) 范围 (5,0 - 150,0) mg/100 g |
滴定法 | Rozporządzenie Wykonawcze Komisji (UE) 2019/627 z dnia 15 marca 2019 r. (Załącznik VI, rozdział II) | |
| 95 | Fish, Fish products, Seafood | 铅含量 范围 (0,02 - 3,00) mg/kg |
电热原子化原子吸收光谱法(ETAAS) | PB 79 edycja 2 z dnia 19.01.2024 | |
| 96 | Fish, Fish products, Seafood | 镉含量 范围 (0,02 - 3,00) mg/kg |
电热原子化原子吸收光谱法(ETAAS) | PB 79 edycja 2 z dnia 19.01.2024 | |
| 97 | Fish products, seafood | Benzo(a)pyrene, benzo(a)anthracene, benzo(b)fluoranthene, chrysene content. 范围 (0,9 - 40,0) μg/kg Suma 4 WWA z obliczeń |
高效液相色谱-荧光检测法(HPLC-FLD) | PB 60 edycja 3 z dnia 10.01.2022 | |
| 98 | Fish | Table salt content 范围 (0,20 - 5,20) % (m/m) |
电位滴定法 | PB 16 edycja 7 z dnia 12.04.2021 | |
| 99 | 食品 | Sample masses: gross mass, tare 范围 (5,0 - 4000,0) g Masa netto z obliczeń |
重量法 | PB 42 edycja 7 z dnia 01.09.2016 | |
| 100 | 动物饲料 | Water-soluble chloride content calculated as NaCl 范围 (0,10 - 3,10) % (m/m) |
电位滴定法 | PB 16 edycja 7 z dnia 12.04.2021 | |
| 101 | 动物饲料 | Crude fibre content 范围 (0,10 - 35,00) % (m/m) |
重量法 | PB 08 edycja 5 z dnia 01.09.2016 | |
| 102 | 动物饲料 | 凯氏氮含量 范围 (0,40 - 13,00) % (m/m) Zawartość białka surowego z obliczeń |
滴定法 | PN-A-04018:1975+Az3:2002 | |
| 103 | 动物饲料 | Moisture content 范围 (0,5 - 90,0) % (m/m) Zawartość suchej masy z obliczeń |
重量法 | Rozporządzenie Komisji WE - nr 152/2009 z dnia 27 stycznia 2009 r., zał. III, A | |
| 104 | 动物饲料 | Crude ash content 范围 (0,03 - 50,00) % (m/m) |
重量法 | Rozporządzenie Komisji WE - nr 152/2009 z dnia 27 stycznia 2009 r., zał. III, L | |
| 105 | 动物饲料 | Crude oil and fat content 范围 (0,2 - 98,0) % (m/m) |
Extraction-gravimetric method after hydrolysis | Rozporządzenie Komisji WE - nr 152/2009 z dnia 27 stycznia 2009 r., zał. III, G | |
| 106 | 生活饮用水 | 色度 范围 (2 - 40) mg/l Pt |
分光光度法 | PN-EN ISO 7887:2012 pkt. 6 + Ap1:2015-06 | |
| 107 | 生活饮用水 | 浊度 范围 (0,10 - 20) NTU |
浊度法(散射法) | PN-EN ISO 7027-1:2016-09 | |
| 108 | 生活饮用水 | pH 值 范围 4,0 - 10,0 |
电位法 | PN-EN ISO 10523:2012 | |
| 109 | 生活饮用水 | 电导率 范围 (10 - 2700) μS/cm |
电导法 | PN-EN 27888:1999 | |
| 110 | 生活饮用水 | 亚硝酸盐浓度 范围 (0,020 - 0,822) mg/l |
分光光度法 | PN-EN 26777:1999 | |
| 111 | 生活饮用水 | 硝酸盐浓度 范围 (0,45 - 60) mg/l |
分光光度法 | PN-82/C-04576.08 | |
| 112 | 生活饮用水 | 铵离子浓度 范围 (0,06 - 1,30) mg/l |
分光光度法 | PN-ISO 7150-1:2002 | |
| 113 | 生活饮用水 | 锰浓度 范围 (5 - 1000) μg/l |
Electrothermal atomization atomic absorption spectrometry (ETAAS) | PN-EN ISO 15586:2005 | |
| 114 | 生活饮用水 | 铁浓度 范围 (0,030 - 5,00) mg/l |
分光光度法 | PN-ISO 6332:2001 + Ap1:2016-06 | |
| 115 | 生活饮用水 | 氯化物浓度 范围 (5 - 250) mg/l |
滴定法 | PN-ISO 9297:1994 | |
| 116 | 生活饮用水 | 钙与镁总量(总硬度) 范围 (50 - 500) mg/l CaCO3 |
滴定法 | PN-ISO 6059:1999 | |
| 117 | 生活饮用水 | 钙浓度 范围 (30 - 160) mg/l |
滴定法 | PN-ISO 6058:1999 | |
| 118 | 生活饮用水 | Magnesium concentration calculated | PN-C-04554-4:1999 | ||
| 119 | 生活饮用水 | 硫酸盐浓度 范围 (5,5 - 250) mg/l |
分光光度法 | PN-79/C-04566.10 | |
| 120 | 生活饮用水 | 化学与物理检测用样品采集 | PN-ISO 5667-5:2017-10 | ||
| Pracownia Mikrobiologiczna | |||||
| 121 | Meat and meat products, Fish and fish products, Semi-finished and delicatessen products, Sweets and confectionery products and semi-products, Milk and milk products, Seafood, Fruit and vegetables, Fruit, vegetable and fruit-vegetable preserves, Meat-vegetable preserves, Fats and oils, Cereals and cereal products, Eggs and egg products, Herbs and spices, Food concentrates, Alcoholic beverages, Non-alcoholic beverages | 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 | |
| 122 | Meat and meat products, Fish and fish products, Semi-finished and delicatessen products, Sweets and confectionery products and semi-products, Milk and milk products, Seafood, Fruit and vegetables, Fruit, vegetable and fruit-vegetable preserves, Meat-vegetable preserves, Fats and oils, Cereals and cereal products, Eggs and egg products, Herbs and spices, Food concentrates, Alcoholic beverages, Non-alcoholic beverages | 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 | |
| 123 | Meat and meat products, Fish and fish products, Semi-finished and delicatessen products, Sweets and confectionery products and semi-products, Milk and milk products, Seafood, Fruit and vegetables, Fruit, vegetable and fruit-vegetable preserves, Meat-vegetable preserves, Fats and oils, Cereals and cereal products, Eggs and egg products, Herbs and spices, Food concentrates, Alcoholic beverages, Non-alcoholic beverages | Presence of Listeria spp. | 培养法结合生化确认 | PN-EN ISO 11290-1:2017-07 | |
| 124 | Meat and meat products, Fish and fish products, Semi-finished and delicatessen products, Sweets and confectionery products and semi-products, Milk and milk products, Seafood, Fruit and vegetables, Fruit, vegetable and fruit-vegetable preserves, Meat-vegetable preserves, Fats and oils, Cereals and cereal products, Eggs and egg products, Herbs and spices, Food concentrates, Alcoholic beverages, Non-alcoholic beverages | Presence of coagulase-positive staphylococci (Staphylococcus aureus and other species) | 培养法结合生化确认 | PN-EN ISO 6888-3:2004 + AC:2005 | |
| 125 | Meat and meat products, Fish and fish products, Semi-finished and delicatessen products, Sweets and confectionery products and semi-products, Milk and milk products, Seafood, Fruit and vegetables, Fruit, vegetable and fruit-vegetable preserves, Meat-vegetable preserves, Fats and oils, Cereals and cereal products, Eggs and egg products, Herbs and spices, Food concentrates, Alcoholic beverages, Non-alcoholic beverages | Presence of presumptive, Escherichia coli | Culture method (tube) | PN-ISO 7251:2006 | |
| 126 | Meat and meat products, Fish and fish products, Semi-finished and delicatessen products, Sweets and confectionery products and semi-products, Milk and milk products, Seafood, Fruit and vegetables, Fruit, vegetable and fruit-vegetable preserves, Meat-vegetable preserves, Fats and oils, Cereals and cereal products, Eggs and egg products, Herbs and spices, Food concentrates, Alcoholic beverages, Non-alcoholic beverages | 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 | |
| 127 | Meat and meat products, Fish and fish products, Semi-finished and delicatessen products, Sweets and confectionery products and semi-products, Milk and milk products, Seafood, Fruit and vegetables, Fruit, vegetable and fruit-vegetable preserves, Meat-vegetable preserves, Fats and oils, Cereals and cereal products, Eggs and egg products, Herbs and spices, Food concentrates, Alcoholic beverages, Non-alcoholic beverages | Listeria spp. count | 平板法(表面涂布) | PN-EN ISO 11290-2:2017-07 | |
| 128 | Meat and meat products, Fish and fish products, Semi-finished and delicatessen products, Sweets and confectionery products and semi-products, Milk and milk products, Seafood, Fruit and vegetables, Fruit, vegetable and fruit-vegetable preserves, Meat-vegetable preserves, Fats and oils, Cereals and cereal products, Eggs and egg products, Herbs and spices, Food concentrates, Alcoholic beverages, Non-alcoholic beverages | Coagulase-positive staphylococci count (Staphylococcus aureus and other species) | 平板法(表面涂布) | PN-EN ISO 6888-1:2022-03 + A1:2024-02 | |
| 129 | Meat and meat products, Fish and fish products, Semi-finished and delicatessen products, Sweets and confectionery products and semi-products, Milk and milk products, Seafood, Fruit and vegetables, Fruit, vegetable and fruit-vegetable preserves, Meat-vegetable preserves, Fats and oils, Cereals and cereal products, Eggs and egg products, Herbs and spices, Food concentrates, Alcoholic beverages, Non-alcoholic beverages | Coagulase-positive staphylococci count (Staphylococcus aureus and other species) | Plate method (spiral plating) | PN-EN ISO 6888-1:2022-03 + A1:2024-02 + I 08/PN-EN ISO 6888-1:2022-03 + A1:2024-02 edycja 5 z dnia 07.05.2024 | |
| 130 | Meat and meat products, Fish and fish products, Semi-finished and delicatessen products, Sweets and confectionery products and semi-products, Milk and milk products, Seafood, Fruit and vegetables, Fruit, vegetable and fruit-vegetable preserves, Meat-vegetable preserves, Fats and oils, Cereals and cereal products, Eggs and egg products, Herbs and spices, Food concentrates, Alcoholic beverages, Non-alcoholic beverages | Coagulase-positive staphylococci count (Staphylococcus aureus and other species) | 平板法(倾注培养) | PN-EN ISO 6888-2:2022-03 + A1:2024-02 | |
| 131 | Meat and meat products, Fish and fish products, Semi-finished and delicatessen products, Sweets and confectionery products and semi-products, Milk and milk products, Seafood, Fruit and vegetables, Fruit, vegetable and fruit-vegetable preserves, Meat-vegetable preserves, Fats and oils, Cereals and cereal products, Eggs and egg products, Herbs and spices, Food concentrates, Alcoholic beverages, Non-alcoholic beverages | Aerobic microorganism count | 平板法(倾注培养) | PN-EN ISO 4833-1:2013-12 + A1:2022-06 | |
| 132 | Meat and meat products, Fish and fish products, Semi-finished and delicatessen products, Sweets and confectionery products and semi-products, Milk and milk products, Seafood, Fruit and vegetables, Fruit, vegetable and fruit-vegetable preserves, Meat-vegetable preserves, Fats and oils, Cereals and cereal products, Eggs and egg products, Herbs and spices, Food concentrates, Alcoholic beverages, Non-alcoholic beverages | Aerobic microorganism count | Plate method (spiral plating) | PN-EN ISO 4833-2:2013-12 + A1:2022-06 | |
| 133 | Meat and meat products, Fish and fish products, Semi-finished and delicatessen products, Sweets and confectionery products and semi-products, Milk and milk products, Seafood, Fruit and vegetables, Fruit, vegetable and fruit-vegetable preserves, Meat-vegetable preserves, Fats and oils, Cereals and cereal products, Eggs and egg products, Herbs and spices, Food concentrates, Alcoholic beverages, Non-alcoholic beverages | 肠杆菌科(Enterobacteriaceae)计数 | 平板法(倾注培养) | PN-EN ISO 21528-2:2017-08 | |
| 134 | Meat and meat products, Fish and fish products, Semi-finished and delicatessen products, Sweets and confectionery products and semi-products, Milk and milk products, Seafood, Fruit and vegetables, Fruit, vegetable and fruit-vegetable preserves, Meat-vegetable preserves, Fats and oils, Cereals and cereal products, Eggs and egg products, Herbs and spices, Food concentrates, Alcoholic beverages, Non-alcoholic beverages | 肠杆菌科(Enterobacteriaceae)计数 | Plate method (spiral plating) | PN-EN ISO 21528-2:2017-08 + I 10/PN-EN ISO 21528-2:2017-08 edycja 3 z dnia 11.12.2017 | |
| 135 | Meat and meat products, Fish and fish products, Semi-finished and delicatessen products, Sweets and confectionery products and semi-products, Milk and milk products, Seafood, Fruit and vegetables, Fruit, vegetable and fruit-vegetable preserves, Meat-vegetable preserves, Fats and oils, Cereals and cereal products, Eggs and egg products, Herbs and spices, Food concentrates, Alcoholic beverages, Non-alcoholic beverages | 大肠菌群计数 | 平板法(倾注培养) | PN-ISO 4832:2007 | |
| 136 | Meat and meat products, Fish and fish products, Semi-finished and delicatessen products, Sweets and confectionery products and semi-products, Milk and milk products, Seafood, Fruit and vegetables, Fruit, vegetable and fruit-vegetable preserves, Meat-vegetable preserves, Fats and oils, Cereals and cereal products, Eggs and egg products, Herbs and spices, Food concentrates, Alcoholic beverages, Non-alcoholic beverages | 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 | |
| 137 | Meat and meat products, Fish and fish products, Semi-finished and delicatessen products, Sweets and confectionery products and semi-products, Milk and milk products, Seafood, Fruit and vegetables, Fruit, vegetable and fruit-vegetable preserves, Meat-vegetable preserves, Fats and oils, Cereals and cereal products, Eggs and egg products, Herbs and spices, Food concentrates, Alcoholic beverages, Non-alcoholic beverages | β-葡萄糖醛酸酶阳性大肠埃希氏菌计数 | Plate method (spiral plating) | PN-ISO 16649-2:2004 + I 12/PN-ISO 16649-2:2004 edycja 2 z dnia 01.09.2016 | |
| 138 | Meat and meat products, Fish and fish products, Semi-finished and delicatessen products, Sweets and confectionery products and semi-products, Milk and milk products, Seafood, Fruit and vegetables, Fruit, vegetable and fruit-vegetable preserves, Meat-vegetable preserves, Fats and oils, Cereals and cereal products, Eggs and egg products, Herbs and spices, Food concentrates, Alcoholic beverages, Non-alcoholic beverages | Mould count | Plate method (spiral plating) | PN-ISO 7954:1999 + I 15/PN-ISO 7954:1999 edycja 2 z dnia 01.09.2016 | |
| 139 | Meat and meat products, Fish and fish products, Semi-finished and delicatessen products, Sweets and confectionery products and semi-products, Milk and milk products, Seafood, Fruit and vegetables, Fruit, vegetable and fruit-vegetable preserves, Meat-vegetable preserves, Fats and oils, Cereals and cereal products, Eggs and egg products, Herbs and spices, Food concentrates, Alcoholic beverages, Non-alcoholic beverages | Yeast count | Plate method (spiral plating) | PN-ISO 7954:1999 + I 15/PN-ISO 7954:1999 edycja 2 z dnia 01.09.2016 | |
| 140 | Meat and meat products, Fish and fish products, Semi-finished and delicatessen products, Sweets and confectionery products and semi-products, Milk and milk products, Seafood, Fruit and vegetables, Fruit, vegetable and fruit-vegetable preserves, Meat-vegetable preserves, Fats and oils, Cereals and cereal products, Eggs and egg products, Herbs and spices, Food concentrates, Alcoholic beverages, Non-alcoholic beverages | Lactic acid bacteria count | 平板法(倾注培养) | PN-ISO 15214:2002 | |
| 141 | Meat and meat products, Fish and fish products, Semi-finished and delicatessen products, Sweets and confectionery products and semi-products, Milk and milk products, Seafood, Fruit and vegetables, Fruit, vegetable and fruit-vegetable preserves, Meat-vegetable preserves, Fats and oils, Cereals and cereal products, Eggs and egg products, Herbs and spices, Food concentrates, Alcoholic beverages, Non-alcoholic beverages | Lactic acid bacteria count | Plate method (spiral plating) | PN-ISO 15214:2002 + I 13/PN-ISO 15214:2002 edycja 2 z dnia 01.09.2016 | |
| 142 | Meat and meat products, Fish and fish products, Semi-finished and delicatessen products, Sweets and confectionery products and semi-products, Milk and milk products, Seafood, Fruit and vegetables, Fruit, vegetable and fruit-vegetable preserves, Meat-vegetable preserves, Fats and oils, Cereals and cereal products, Eggs and egg products, Herbs and spices, Food concentrates, Alcoholic beverages, Non-alcoholic beverages | 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 | |
| 143 | Meat and meat products, Fish and fish products, Semi-finished and delicatessen products, Sweets and confectionery products and semi-products, Milk and milk products, Seafood, Fruit and vegetables, Fruit, vegetable and fruit-vegetable preserves, Meat-vegetable preserves, Fats and oils, Cereals and cereal products, Eggs and egg products, Herbs and spices, Food concentrates, Alcoholic beverages, Non-alcoholic beverages | 蜡样芽孢杆菌推定计数 | Plate method (spiral plating) | PN-EN ISO 21871:2007 + I 16/PN-EN ISO 21871:2007 edycja 2 z dnia 01.09.2016 | |
| 144 | Meat and meat products, Fish and fish products, Semi-finished and delicatessen products, Sweets and confectionery products and semi-products, Milk and milk products, Seafood, Fruit and vegetables, Fruit, vegetable and fruit-vegetable preserves, Meat-vegetable preserves, Fats and oils, Cereals and cereal products, Eggs and egg products, Herbs and spices, Food concentrates, Alcoholic beverages, Non-alcoholic beverages | Count of anaerobic bacteria reducing sulphates (IV) | 平板法(倾注培养) | PN-EN ISO 15213-1:2023-08 + Ap1:2024-02 | |
| 145 | Meat and meat products, Fish and fish products, Semi-finished and delicatessen products, Sweets and confectionery products and semi-products, Milk and milk products, Seafood, Fruit and vegetables, Fruit, vegetable and fruit-vegetable preserves, Meat-vegetable preserves, Fats and oils, Cereals and cereal products, Eggs and egg products, Herbs and spices, Food concentrates, Alcoholic beverages, Non-alcoholic beverages | Clostridium perfringens count | 平板法(倾注培养) | PN-EN ISO 15213-2:2024-05 | |
| 146 | Meat and meat products, Fish and fish products, Semi-finished and delicatessen products, Sweets and confectionery products and semi-products, Milk and milk products, Seafood, Fruit and vegetables, Fruit, vegetable and fruit-vegetable preserves, Meat-vegetable preserves, Fats and oils, Cereals and cereal products, Eggs and egg products, Herbs and spices, Food concentrates, Alcoholic beverages, Non-alcoholic beverages | Determination of O2 and CO2 content in packages O2 (0 - 100) % CO2 (0 - 100) % |
Method using a gas meter | PB 06 edycja 7 z dnia 01.09.2016 | |
| 147 | Meat and meat products, Fish and fish products, Semi-finished and delicatessen products, Sweets and confectionery products and semi-products, Milk and milk products, Seafood, Fruit and vegetables, Fruit, vegetable and fruit-vegetable preserves, Meat-vegetable preserves, Fats and oils, Cereals and cereal products, Eggs and egg products, Herbs and spices, Food concentrates, Alcoholic beverages, Non-alcoholic beverages | 水分活度 范围 0,1 - 0,999 |
Electrolyte electrical capacitance method | PN-ISO 21807:2005 + I 17/PN-ISO 21807:2005 edycja 2 z dnia 01.09.2016 | |
| 148 | Meat and meat products, Fish and fish products, Semi-finished and delicatessen products, Sweets and confectionery products and semi-finished confectionery products, Milk and dairy products, Seafood, Fruit and vegetables, Fruit, vegetable and fruit-vegetable products, Meat-vegetable products, Cereals and cereal products, Eggs and egg products, Herbs and spices, Food concentrates, Non-alcoholic beverages | Gliadin content 范围 (2,5 - 40) mg/kg Zawartość glutenu (z obliczeń) |
酶联免疫吸附法(ELISA) | PN-EN 15633-1:2020-03 | Instrukcja producenta RIDASCREEN® Gliadin 03.06.2024 | |
| 149 | Meat and meat products, Fish and fish products, Semi-products and delicatessen products, Sweets and confectionery products and semi-products, Seafood, Fruit and vegetables, Fruit, vegetable and fruit-vegetable products, Meat-vegetable products, Cereals and cereal products, Herbs and spices | Gravimetric preparation | Hot method | PB 05 edycja 7 z dnia 01.09.2016 | |
| 150 | Meat and meat products, Fish and fish products, Semi-products and delicatessen products, Sweets and confectionery products and semi-products, Seafood, Fruit and vegetables, Fruit, vegetable and fruit-vegetable products, Meat-vegetable products, Cereals and cereal products, Herbs and spices | Gravimetric preparation | Cold method | PB 05 edycja 7 z dnia 01.09.2016 | |
| 151 | Meat and meat products, Fruit, vegetable, fruit-vegetable and meat-vegetable products, Herbs and spices, Food concentrates | Presence of anaerobic spore-forming bacteria | 培养法结合生化确认 | PN-R-64791:1994 | |
| 152 | Meat and meat products, Fruit, vegetable, fruit-vegetable and meat-vegetable products, Herbs and spices, Food concentrates | Presence of Clostridium perfringens | 培养法结合生化确认 | PN-R-64791:1994 | |
| 153 | 肉与肉制品 | pH 值 范围 3,0 - 10,0 |
电位法 | PN-ISO 2917:2001 + Ap1:2002 | |
| 154 | 肉与肉制品 | Presumptive count, Pseudomonas sp. | 平板法(表面涂布) | PN-EN ISO 13720:2010 | |
| 155 | 肉与肉制品 | Presumptive count, Pseudomonas sp. | Plate method (spiral plating) | PN-EN ISO 13720:2010 + I 14/PN-EN ISO 13720:2010 edycja 2 z dnia 01.09.2016 | |
| 156 | 肉与肉制品 | Presence of Campylobacter spp. | 培养法(附生化与显微确证) | PN-EN ISO 10272-1:2017-08 + A1:2023-08 | |
| 157 | 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 | |
| 158 | 肉与肉制品 | Presence of Salmonella Typhimurium and Salmonella Enteritidis | 培养法结合生化与血清学确认 | PN-EN ISO 6579-1:2017-04 + A1:2020-09 + Schemat Whiteʼa-Kauffmanna-Le Minora:2007 | |
| 159 | Meat products | Presence of DNA specific for poultry | Real-time PCR method | Instrukcja producenta RapidFinderTM Poultry ID Kit | |
| 160 | Meat products | Presence of DNA specific for chicken | Real-time PCR method | Instrukcja producenta RapidFinderTM Chicken ID Kit | |
| 161 | Raw meat | Presence of antibodies against, Salmonella spp. | 酶联免疫吸附法(ELISA) | PB 17 edycja 7 z dnia 31.01.2019 opracowana na podstawie instrukcji producenta zestawu diagnostycznego | |
| 162 | Meat and meat products, Delicatessen products | Soybean protein content 范围 (2,5 - 6000) mg/kg |
酶联免疫吸附法(ELISA) | PN-EN 15633-1:2020-03 | Instrukcja producenta RIDASCREEN® FAST Soya 01.10.2025 | |
| 163 | Canned meat | Shelf stability of canned products | Thermostatic method | PN-A-82055-5:1994 | |
| 164 | Canned meat | Leak tightness of hermetically sealed packaging | PN-A-82055-4:1997 + Az1:2002 | ||
| 165 | 食品 | Sample masses: gross mass, tare 范围 (5,0 - 4000,0) g Masa netto z obliczeń |
重量法 | PB 42 edycja 7 z dnia 01.09.2016 | |
| 166 | 鱼与鱼制品 | pH 值 范围 3,0 - 7,0 |
电位法 | PN-ISO 2917:2001 + Ap1:2002 | |
| 167 | 鱼与鱼制品 | Presumptive count, Pseudomonas sp. | 平板法(表面涂布) | PN-EN ISO 13720:2010 | |
| 168 | 鱼与鱼制品 | Presumptive count, Pseudomonas sp. | Plate method (spiral plating) | PN-EN ISO 13720:2010 + I 14/PN-EN ISO 13720:2010 edycja 2 z dnia 01.09.2016 | |
| 169 | Products with water activity higher than 0,95 | Mould count | 平板法(表面涂布) | PN-ISO 21527-1:2009 | |
| 170 | Products with water activity higher than 0,95 | Yeast count | 平板法(表面涂布) | PN-ISO 21527-1:2009 | |
| 171 | Products with water activity lower than or equal to 0,95 | Mould count | 平板法(表面涂布) | PN-ISO 21527-2:2009 | |
| 172 | Products with water activity lower than or equal to 0,95 | Yeast count | 平板法(表面涂布) | PN-ISO 21527-2:2009 | |
| 173 | 生活饮用水 | 22°C 微生物总数 | 平板法(倾注培养) | PN-EN ISO 6222:2004 | |
| 174 | 生活饮用水 | 36°C 微生物总数 | 平板法(倾注培养) | PN-EN ISO 6222:2004 | |
| 175 | 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 | |
| 176 | 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 | |
| 177 | 生活饮用水 | 肠球菌计数 | 膜过滤法 | PN-EN ISO 7899-2:2004 | |
| 178 | 生活饮用水 | Clostridium perfringens count together with spores | 膜过滤法 | PN-EN ISO 14189:2016-10 | |
| 179 | 生活饮用水 | 军团菌属细菌计数 Matrix B; Procedure 7; (Medium C - GVPC) Range from: 1 CFU/100 ml 1 CFU/1000 ml |
膜过滤法 | PN-EN ISO 11731:2017-08 + Ap1:2019-12 | |
| 180 | 生活饮用水 | Water sampling for microbiological analyses | PN-EN ISO 19458:2007 z wyłączeniem pkt. 4.4.2÷4.4.6 | ||
| 181 | 动物饲料 | Aerobic microorganism count | 平板法(倾注培养) | PN-EN ISO 4833-1:2013-12 + A1:2022-06 | |
| 182 | 动物饲料 | 肠杆菌科(Enterobacteriaceae)计数 | 平板法(倾注培养) | PN-EN ISO 21528-2:2017-08 | |
| 183 | 动物饲料 | 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 | |
| 184 | 动物饲料 | Presence of anaerobic spore-forming bacilli | 培养法结合生化确认 | PN-R-64791:1994 | |
| 185 | 动物饲料 | Presence of Clostridium perfringens | 培养法结合生化确认 | PN-R-64791:1994 | |
| 186 | 动物饲料 | 水分活度 范围 0,300 - 0,800 |
Electrolyte electrical capacitance method | PN-ISO 21807:2005 + I 17/PN-ISO 21807:2005 edycja 2 z dnia 01.09.2016 | |
| 187 | Feed with water activity higher than 0,95 | Mould count | 平板法(表面涂布) | PN-ISO 21527-1:2009 | |
| 188 | Feed with water activity higher than 0,95 | Yeast count | 平板法(表面涂布) | PN-ISO 21527-1:2009 | |
| 189 | Feed with water activity lower than or equal to 0,95 | Mould count | 平板法(表面涂布) | PN-ISO 21527-2:2009 | |
| 190 | Feed with water activity lower than or equal to 0,95 | Yeast count | 平板法(表面涂布) | PN-ISO 21527-2:2009 | |
| 191 | Slaughter animal carcasses: - 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 + A1:2020-09 | |
| 192 | Slaughter animal carcasses: - swab | Aerobic microorganism count | 平板法(倾注培养) | PN-EN ISO 4833-1:2013-12 + A1:2022-06 | |
| 193 | Slaughter animal carcasses: - swab | 肠杆菌科(Enterobacteriaceae)计数 | 平板法(倾注培养) | PN-EN ISO 21528-2:2017-08 | |
| 194 | Slaughter animal carcasses: - swab | Sampling from carcasses for microbiological testing | PN-EN ISO 17604:2015-10 z wyłączeniem pkt. 8.2, 8.3.1, 8.4 | ||
| 195 | 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 + A1:2020-09 | |
| 196 | Environmental samples from food production and food trade areas: - swab | 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 | |
| 197 | Environmental samples from food production and food trade areas: - swab | Presence of Listeria spp. | 培养法结合生化确认 | PN-EN ISO 11290-1:2017-07 | |
| 198 | Environmental samples from food production and food trade areas: - swab | Aerobic microorganism count | 平板法(倾注培养) | PN-EN ISO 4833-1:2013-12 + A1:2022-06 | |
| 199 | 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 | |
| 200 | Environmental samples from food production and food trade areas: - swab | Presence of coagulase-positive staphylococci (Staphylococcus aureus and other species) | 培养法结合生化确认 | PN-EN ISO 6888-3:2004 + AC:2005 | |
| 201 | Environmental samples from food production and food trade areas: - swab | Yeast count | 平板法(倾注培养) | PN-ISO 7954:1999 | |
| 202 | Environmental samples from food production and food trade areas: - swab | Mould count | 平板法(倾注培养) | PN-ISO 7954:1999 | |
| 203 | Environmental samples from food production and food trade areas: - swab | 微生物检测用表面样品采集 | PN-EN ISO 18593:2018-08 | ||
| 204 | Food E, Environmental samples from food production and food trade areas: - swab E | Presence of DNA specific for microorganisms 法规领域: E — 灵活的认可范围。范围的灵活性涵盖 DA-10 文件中针对检测实验室认可范围所列的要素。在灵活认可范围内开展的活动清单由获认可机构公开提供,或应要求提供。 |
Real-time PCR method | Instrukcje producenta zestawu do izolacji i identyfikacji specyficznego DNA | |
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Instrukcja producenta RIDASCREEN® FAST Soya 01.10.2025
Instrukcja producenta RIDASCREEN® Gliadin 03.06.2024
Instrukcja producenta RapidFinderTM Chicken ID Kit
Instrukcja producenta RapidFinderTM Poultry ID Kit
Instrukcje producenta zestawu do izolacji i identyfikacji specyficznego DNA
PB 01 edycja 9 z dnia 01.09.2016
PB 05 edycja 7 z dnia 01.09.2016
PB 06 edycja 7 z dnia 01.09.2016
PB 07 edycja 9 z dnia 01.09.2016
PB 08 edycja 5 z dnia 01.09.2016
PB 10 edycja 7 z dnia 02.02.2026
PB 11 edycja 7 z dnia 02.02.2026
PB 12 edycja 6 z dnia 01.09.2016
PB 13 edycja 10 z dnia 10.03.2022
PB 16 edycja 7 z dnia 12.04.2021
PB 17 edycja 7 z dnia 31.01.2019 opracowana na podstawie instrukcji producenta zestawu diagnostycznego
PB 23 edycja 4 z dnia 01.09.2016
PB 42 edycja 7 z dnia 01.09.2016
PB 43 edycja 4 z dnia 01.09.2016
PB 45 edycja 7 z dnia 17.03.2026
PB 50 edycja 2 z dnia 01.09.2016
PB 57 edycja 3 z dnia 01.09.2016
PB 60 edycja 3 z dnia 10.01.2022
PB 79 edycja 2 z dnia 19.01.2024
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PN-82/C-04576.08
PN-A-04018:1975 + Az3:2002
PN-A-04018:1975+Az3:2002
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PN-A-74252:1998 pkt. 3.4.1
PN-A-74252:1998 pkt. 3.5.2
PN-A-82055-4:1997 + Az1:2002
PN-A-82055-5:1994
PN-A-82059:1985
PN-A-82060:1999
PN-A-82100:1985 pkt. 2.2.1
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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 12966-1:2015-01 + AC:2015-06
PN-EN ISO 12966-2:2017-05 pkt. 5.3
PN-EN ISO 12966-4:2015-07
PN-EN ISO 13720:2010
PN-EN ISO 13720:2010 + I 14/PN-EN ISO 13720:2010 edycja 2 z dnia 01.09.2016
PN-EN ISO 14189:2016-10
PN-EN ISO 15213-1:2023-08 + Ap1:2024-02
PN-EN ISO 15213-2:2024-05
PN-EN ISO 15586:2005
PN-EN ISO 17604:2015-10 z wyłączeniem pkt. 8.2, 8.3.1, 8.4
PN-EN ISO 18593:2018-08
PN-EN ISO 19458:2007 z wyłączeniem pkt. 4.4.2÷4.4.6
PN-EN ISO 21528-2:2017-08
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PN-EN ISO 21871:2007 + I 16/PN-EN ISO 21871:2007 edycja 2 z dnia 01.09.2016
PN-EN ISO 4833-1:2013-12 + A1:2022-06
PN-EN ISO 4833-2:2013-12 + A1:2022-06
PN-EN ISO 6222:2004
PN-EN ISO 6579-1:2017-04 + A1:2020-09
PN-EN ISO 6579-1:2017-04 + A1:2020-09 + Schemat Whiteʼa-Kauffmanna-Le Minora:2007
PN-EN ISO 6888-1:2022-03 + A1:2024-02
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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 pkt. 6 + Ap1:2015-06
PN-EN ISO 7899-2:2004
PN-EN ISO 7932:2005 + A1:2020-09
PN-EN ISO 9308-1:2014-12 + A1:2017-04
PN-ISO 1442:2000
PN-ISO 1444:2000
PN-ISO 15214:2002
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PN-ISO 16649-2:2004
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PN-ISO 4832:2007
PN-ISO 5667-5:2017-10
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PN-ISO 6059:1999
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PN-ISO 7251:2006
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PN-ISO 936:2000
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