🇵🇱 GRUPA AZOTY PL

PCA AB 1164 • Tarnów, Poland • 53 methods

Food & beveragesMicrobiologyWater & wastewaterPetrochemistry & fuels

GRUPA AZOTY is a laboratory accredited by PCA under number AB 1164 (Tarnów, Poland). Its accreditation scope covers 53 test methods in the following areas: Food & beverages, Microbiology, Water & wastewater, Petrochemistry & fuels. Test objects include: Meat and meat products, Milk and dairy products, Soft drinks, Fruit…, Water, Water intended for human consumption, Swimming pool water, Meat and meat products, Frozen food, Ready meals, Poultry and poult…. Most frequently used techniques: Plate method (pour plate), Culture method with biochemical and serological confirmation, Membrane filtration method.

At a glance

  • Accreditation number: PCA AB 1164
  • Methods in scope: 53
  • Types of test objects: 18
  • Techniques used: 11
  • City: Tarnów, Poland
Accreditation number
AB 1164
Accreditation body
PCA
Address
JEDNOSTKA RATOWNICTWA CHEMICZNEGO Sp. z o.o., ul. Kwiatkowskiego 8, 33-101 Tarnów, LABORATORIUM DIAGNOSTYKI WETERYNARYJNEJ, I BADAŃ ŚRODKÓW SPOŻYWCZYCH
City
Tarnów, Poland

What this laboratory tests (18)

Analytical techniques used (11)

Laboratory sections (2)

Laboratory locations

Certificate information

Issue date
10.03.2026
Issue no.
19

Accreditation scope — test methods (53)

No. Test object Methodology / Parameters Technique Reference document
Veterinary Diagnostics and Foodstuffs Testing Laboratory; Foodstuffs Testing Unit
1 Carcasses of slaughter animals Sampling for microbiological testing PN-EN ISO 17604:2015-10
2 Slaughter animal carcasses (swabs) Presence of Salmonella spp. Culture method with biochemical and serological confirmation PN- EN ISO 6579-1:2017-04 + A1:2020-09
3 Slaughter animal carcasses (soft tissue excised samples) Total viable count Plate method (pour plate) PN-EN ISO 4833-1:2013-12 +A1:2022-06
4 Slaughter animal carcasses (soft tissue excised samples) Enterobacteriaceae count Plate method (pour plate) PN-EN ISO 21528-2:2017-08
5 Samples from food production areas: - swab, - imprint Total viable count Plate method (pour plate) PN-EN ISO 4833-1:2013-12 + A1:2022-06
6 Samples from food production areas: - swab, - imprint Total viable count Contact plate method PB-NL-7 issue II of 05.09.2014
7 Samples from food production areas: - swab, - imprint Enterobacteriaceae count Plate method (pour plate) PN-EN ISO 21528-2:2017-08
8 Samples from food production areas: - swab, - imprint Enterobacteriaceae count Contact plate method PB-NL-7 issue II of 05.09.2014
9 Samples from food production areas: - swab Presence of Listeria monocytogenes Culture method with biochemical confirmation PN-EN ISO 11290-1:2017-07
10 Samples from food production areas: - swab Presence of Salmonella spp. Culture method with biochemical and serological confirmation PN- EN ISO 6579-1:2017-04 + A1:2020-09
11 Meat and meat products - poultry Presence and identification of Salmonella Enteritidis Culture method with biochemical and serological confirmation PN-EN ISO 6579-1:2017-04 + A1:2020-09 | White–Kauffmann–Le Minor scheme
12 Meat and meat products - poultry Presence and identification of Salmonella Typhimurium Culture method with biochemical and serological confirmation PN-EN ISO 6579-1:2017-04 + A1:2020-09 | White–Kauffmann–Le Minor scheme
13 Meat and meat products Presence of E. coli serogroup O157 Culture method with biochemical and serological confirmation PB-NL-19 of 31.03.2016 issue I
14 Meat and meat products Presence of Shiga toxin-producing Escherichia coli (STEC) and serogroups O157, O111, O26, O103, O145, O45, O104, O121 Real Time PCR method ISO/TS 13136:2012 | Manufacturer's instructions Foodproof STEC, Version 5, February 2022
15 Meat and meat products, Frozen food, Ready meals, Poultry and poultry products Presence of DNA specific for Listeria monocytogenes Real Time PCR method Manufacturer's instructions iQ-Check Listeria monocytogenes II, cat. No. 357-8124
16 Meat and meat products, Frozen food, Ready meals, Poultry and poultry products Presence of DNA specific for Salmonella spp. Real Time PCR method Manufacturer's instructions iQ-Check Salmonella II, cat. No. 357-8123
17 Meat and meat products, Frozen food, Ready meals, Poultry and poultry products Campylobacter spp. count Plate method (spread plate) PN-EN ISO 10272-2:2017-10 +A1:2023-08
18 Meat and meat products, Frozen food, Ready meals, Poultry and poultry products Presence of Campylobacter spp. Culture method with biochemical and microscopic confirmation PN-EN ISO 10272-1:2017-08
19 Meat and meat products, Milk and dairy products, Soft drinks, Fruit and vegetables and fruit, vegetable and vegetable-meat preserves, Fish and fish products, Sweets and confectionery, Herbal raw materials and products, spices, Oils, animal and vegetable fats, Cereals and cereal products, frozen food, Ready meals, Poultry and poultry products, Eggs and egg products Presence of Listeria monocytogenes Culture method with biochemical confirmation PN-EN ISO 11290-1:2017-07
20 Meat and meat products, Milk and dairy products, Soft drinks, Fruit and vegetables and fruit, vegetable and vegetable-meat preserves, Fish and fish products, Sweets and confectionery, Herbal raw materials and products, spices, Oils, animal and vegetable fats, Cereals and cereal products, frozen food, Ready meals, Poultry and poultry products, Eggs and egg products Presence of coagulase-positive staphylococci Culture method with biochemical confirmation PN-EN ISO 6888-3:2004+AC:2005
21 Meat and meat products, Milk and dairy products, Soft drinks, Fruit and vegetables and fruit, vegetable and vegetable-meat preserves, Fish and fish products, Sweets and confectionery, Herbal raw materials and products, spices, Oils, animal and vegetable fats, Cereals and cereal products, frozen food, Ready meals, Poultry and poultry products, Eggs and egg products Presence of Escherichia coli Culture method with biochemical confirmation PN- ISO 7251:2006
22 Meat and meat products, Milk and dairy products, Soft drinks, Fruit and vegetables and fruit, vegetable and vegetable-meat preserves, Fish and fish products, Sweets and confectionery, Herbal raw materials and products, spices, Oils, animal and vegetable fats, Cereals and cereal products, frozen food, Ready meals, Poultry and poultry products, Eggs and egg products Total viable count Plate method (pour plate) PN-EN ISO 4833-1:2013-12 + A1:2022-06
23 Meat and meat products, Milk and dairy products, Soft drinks, Fruit and vegetables and fruit, vegetable and vegetable-meat preserves, Fish and fish products, Sweets and confectionery, Herbal raw materials and products, spices, Oils, animal and vegetable fats, Cereals and cereal products, frozen food, Ready meals, Poultry and poultry products, Eggs and egg products Total viable count Plate method (spread plate) PN-EN ISO 4833-2:2013-12 + A1:2022-06
24 Meat and meat products, Milk and dairy products, Soft drinks, Fruit and vegetables and fruit, vegetable and vegetable-meat preserves, Fish and fish products, Sweets and confectionery, Herbal raw materials and products, spices, Oils, animal and vegetable fats, Cereals and cereal products, frozen food, Ready meals, Poultry and poultry products, Eggs and egg products Enterobacteriaceae count Plate method (pour plate) PN-EN ISO 21528-2:2017-08
25 Meat and meat products, Milk and dairy products, Soft drinks, Fruit and vegetables and fruit, vegetable and vegetable-meat preserves, Fish and fish products, Sweets and confectionery, Herbal raw materials and products, spices, Oils, animal and vegetable fats, Cereals and cereal products, frozen food, Ready meals, Poultry and poultry products, Eggs and egg products Coagulase-positive staphylococci count Plate method (pour plate) PN-EN ISO 6888-2:2022-03
26 Meat and meat products, Milk and dairy products, Soft drinks, Fruit and vegetables and fruit, vegetable and vegetable-meat preserves, Fish and fish products, Sweets and confectionery, Herbal raw materials and products, spices, Oils, animal and vegetable fats, Cereals and cereal products, frozen food, Ready meals, Poultry and poultry products, Eggs and egg products Presence of Salmonella spp. Culture method with biochemical and serological confirmation PN-EN ISO 6579-1:2017-04 + A1:2020-09
27 Meat and meat products, Milk and dairy products, Soft drinks, Fruit and vegetables and fruit, vegetable and vegetable-meat preserves, Fish and fish products, Sweets and confectionery, Herbal raw materials and products, spices, Oils, animal and vegetable fats, Cereals and cereal products, frozen food, Ready meals, Poultry and poultry products, Eggs and egg products Number of ß-glucuronidase-positive Escherichia coli Plate method (pour plate) PN-ISO 16649-2:2004
28 Meat and meat products, Milk and dairy products, Soft drinks, Fruit and vegetables and fruit, vegetable and vegetable-meat preserves, Fish and fish products, Sweets and confectionery, Herbal raw materials and products, spices, Oils, animal and vegetable fats, Cereals and cereal products, Frozen food, Ready meals, Poultry and poultry products, Eggs and egg products Coliform bacteria count Plate method (pour plate) PN-ISO 4832:2007
29 Meat and meat products, Milk and dairy products, Soft drinks, Fruit and vegetables and fruit, vegetable and vegetable-meat preserves, Fish and fish products, Sweets and confectionery, Herbal raw materials and products, spices, Oils, animal and vegetable fats, Cereals and cereal products, Frozen food, Ready meals, Poultry and poultry products, Eggs and egg products Listeria monocytogenes count Plate method (spread plate) PN-EN ISO 11290-2:2017-07
30 Meat and meat products, Milk and dairy products, Soft drinks, Fruit and vegetables and fruit, vegetable and vegetable-meat preserves, Fish and fish products, Sweets and confectionery, Herbal raw materials and products, spices, Oils, animal and vegetable fats, Cereals and cereal products, Frozen food, Ready meals, Poultry and poultry products, Eggs and egg products Yeast and mould count Plate method (pour plate) PN-ISO 7954:1999
31 Meat and meat products, Milk and dairy products, Soft drinks, Fruit and vegetables and fruit, vegetable and vegetable-meat preserves, Fish and fish products, Sweets and confectionery, Herbal raw materials and products, spices, Oils, animal and vegetable fats, Cereals and cereal products, Frozen food, Ready meals, Poultry and poultry products, Eggs and egg products Presence of coliform bacteria Culture method with biochemical confirmation PN-ISO 4831:2007
32 Sweets and confectionery Presumptive Bacillus cereus count Plate method (spread plate) PN-EN ISO 7932:2005
33 Meat and meat products, Frozen food, Ready meals Number of presumptive Pseudomonas sp. Plate method (spread plate) PN-EN ISO 13720:2010
34 Water intended for human consumption Water sampling for microbiological testing PN-EN ISO 19458:2007
35 Water intended for human consumption Sampling for chemical and physical testing PN-ISO 5667-5:2017-10
36 Swimming pool water Sampling for chemical and physical testing PN-ISO 5667-5:2017-10 | IR-NL-26 issue 3 of 03.01.2025
37 Water, Water intended for human consumption Count of coliform bacteria and Escherichia coli Membrane filtration method PN-EN ISO 9308-1:2014-12 +A1:2017-04
38 Water, Water intended for human consumption Enterococci count Membrane filtration method PN-EN ISO 7899-2:2004
39 Water, Water intended for human consumption Total bacterial count at 22°C Plate method (pour plate) PN-EN ISO 6222:2004
40 Water, Water intended for human consumption Total count of microorganisms at 36˚C Plate method (pour plate) PN-EN ISO 6222:2004
41 Water, Water intended for human consumption Clostridium perfringens count including spores Membrane filtration method PN-EN ISO 14189:2016-10
42 Water, Water intended for human consumption Pseudomonas aeruginosa count Membrane filtration method PN-EN ISO 16266:2009
43 Water, Water intended for human consumption Count of bacteria of the genus Legionella
Matrix A Procedure 5 medium A (BCYE) Procedure 7 medium C (GVPC) Matrix B Procedure 7 medium C (GVPC) Range from 1 CFU/100 ml Range from 1 CFU/1000 ml
Membrane filtration method PN ISO 11731:2017-08+Ap1:2019-12
44 Water, Water intended for human consumption Coagulase-positive staphylococci count Membrane filtration method PB-NL-5 of 27.11.2015 issue II
45 Swimming pool water, Water intended for human consumption pH
Range 4,0-10,0
Potentiometric method PN-EN ISO 10523:2012
46 Swimming pool water Free chlorine concentration
Range (0,03- 6,0) mg/l
Spectrophotometric method PN-EN ISO 7393-2:2018-04
47 Swimming pool water Total chlorine concentration
Range (0,03- 6,0) mg/l
Spectrophotometric method PN-EN ISO 7393-2:2018-04
48 Swimming pool water Combined chlorine (calculated) PN-EN ISO 7393-2:2018-04
49 Swimming pool water Oxidation-reduction (redox) potential vs. Ag/AgCl 3,5 mol/l KCl
Range (200-1000) mV
Potentiometric method PB-NL-2 issue 2 of 06.06.2025
50 Water intended for human consumption Electrical conductivity
Range (100-2500) µS/cm
Conductometric method PN-EN 27888:1999
51 Feed Presence of Salmonella spp. Culture method with biochemical and serological confirmation PN-EN ISO 6579-1:2017-04 + A1:2020-09
52 Feed Total viable count Plate method (pour plate) PN-EN ISO 4833-1:2013-12 + A1:2022-06
Veterinary Diagnostics and Foodstuffs Testing Laboratory; Veterinary Diagnostics Unit
53 Biological material of animal origin, Environmental samples from primary production Presence and identification of Salmonella spp. Culture method with biochemical and serological confirmation PN-EN ISO 6579:2003+A1:2007 | PN-EN ISO 6579-1:2017-04 +A1:2020-09 | White–Kauffmann–Le Minor scheme

Reference standards (43)

IR-NL-26 issue 3 of 03.01.2025
ISO/TS 13136:2012
Manufacturer's instructions Foodproof STEC, Version 5, February 2022
Manufacturer's instructions iQ-Check Listeria monocytogenes II, cat. No. 357-8124
Manufacturer's instructions iQ-Check Salmonella II, cat. No. 357-8123
PB-NL-19 of 31.03.2016 issue I
PB-NL-2 issue 2 of 06.06.2025
PB-NL-5 of 27.11.2015 issue II
PB-NL-7 issue II of 05.09.2014
PN ISO 11731:2017-08+Ap1:2019-12
PN- EN ISO 6579-1:2017-04 + A1:2020-09
PN- ISO 7251:2006
PN-EN 27888:1999
PN-EN ISO 10272-1:2017-08
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 13720:2010
PN-EN ISO 14189:2016-10
PN-EN ISO 16266:2009
PN-EN ISO 17604:2015-10
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 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
PN-EN ISO 6579:2003+A1:2007
PN-EN ISO 6888-2:2022-03
PN-EN ISO 6888-3:2004+AC:2005
PN-EN ISO 7393-2:2018-04
PN-EN ISO 7899-2:2004
PN-EN ISO 7932:2005
PN-EN ISO 9308-1:2014-12 +A1:2017-04
PN-ISO 16649-2:2004
PN-ISO 4831:2007
PN-ISO 4832:2007
PN-ISO 5667-5:2017-10
PN-ISO 7954:1999
White–Kauffmann–Le Minor scheme

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