🇵🇱 NIEZALEŻNE LABORATORIUM BADAWCZE PL

PCA AB 819 • Nakło nad Notecią, 波兰 • 204 项方法

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)

所用检测技术 (40)

实验室部门 (2)

实验室地点

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

引用标准 (113)

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
PN-79/C-04566.10
PN-82/C-04576.08
PN-A-04018:1975 + Az3:2002
PN-A-04018:1975+Az3:2002
PN-A-74252:1998 pkt. 3.2
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
PN-A-82100:1985 pkt. 2.2.4
PN-A-82100:1985 pkt. 2.3.2
PN-A-82100:1985 pkt. 2.4
PN-A-82100:1985 pkt. 2.5
PN-A-82100:1985 pkt. 2.6
PN-A-86734:1967
PN-A-86783:1962
PN-A-88022:1959 pkt. 5
PN-C-04554-4:1999
PN-EN 12856:2002
PN-EN 15633-1:2020-03
PN-EN 26777:1999
PN-EN 27888:1999
PN-EN ISO 10272-1:2017-08 + A1:2023-08
PN-EN ISO 10272-2:2017-10 + A1:2023-08
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
PN-EN ISO 21528-2:2017-08 + I 10/PN-EN ISO 21528-2:2017-08 edycja 3 z dnia 11.12.2017
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
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
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
PN-ISO 15214:2002 + I 13/PN-ISO 15214:2002 edycja 2 z dnia 01.09.2016
PN-ISO 16649-2:2004
PN-ISO 16649-2:2004 + I 12/PN-ISO 16649-2:2004 edycja 2 z dnia 01.09.2016
PN-ISO 21527-1:2009
PN-ISO 21527-2:2009
PN-ISO 21807:2005 + I 17/PN-ISO 21807:2005 edycja 2 z dnia 01.09.2016
PN-ISO 2917:2001 + Ap1:2002
PN-ISO 3496:2000
PN-ISO 4832:2007
PN-ISO 5667-5:2017-10
PN-ISO 6058:1999
PN-ISO 6059:1999
PN-ISO 6332:2001 + Ap1:2016-06
PN-ISO 7150-1:2002
PN-ISO 7251:2006
PN-ISO 7954:1999
PN-ISO 7954:1999 + I 15/PN-ISO 7954:1999 edycja 2 z dnia 01.09.2016
PN-ISO 9297:1994
PN-ISO 936:2000
PN-R-64791:1994
Rozporządzenie Komisji WE - nr 152/2009 z dnia 27 stycznia 2009 r., zał. III, A
Rozporządzenie Komisji WE - nr 152/2009 z dnia 27 stycznia 2009 r., zał. III, G
Rozporządzenie Komisji WE - nr 152/2009 z dnia 27 stycznia 2009 r., zał. III, L
Rozporządzenie Parlamentu Europejskiego i Rady (UE) nr 1169/2011 z dnia 25.10.2011
Rozporządzenie Wykonawcze Komisji (UE) 2019/627 z dnia 15 marca 2019 r. (Załącznik VI, rozdział II)
Rozporządzenie wykonawcze Komisji (UE) nr 2026/344 z dnia 6 października 2025 r., zał. II