🇵🇱 EUROFINS POLSKA Sp. z. o. o. PL
Food & beveragesMicrobiologyEnvironmentPharma & cosmeticsPetrochemistry & fuelsWater & wastewater
EUROFINS POLSKA Sp. z. o. o. is a laboratory accredited by PCA under number AB 1334 (Malbork, Poland). Its accreditation scope covers 261 test methods in the following areas: Food & beverages, Microbiology, Environment, Pharma & cosmetics. Test objects include: Food E, Environmental samples from food production and food handling areas…, Feed E, Water E. Most frequently used techniques: Simple descriptive test, Potentiometric titration method, Plate method (pour plate).
At a glance
- Accreditation number: PCA AB 1334
- Methods in scope: 261
- Types of test objects: 112
- Techniques used: 45
- City: Malbork, Poland
- Accreditation number
- AB 1334
- Accreditation body
- PCA
- Address
- Al. Wojska Polskiego 90 A, 82-200 Malbork
- City
- Malbork, Poland
What this laboratory tests (112)
- Food E — 35 methods
- Environmental samples from food production and food handling areas – swab E — 15 methods
- Feed E — 15 methods
- Water E — 10 methods
- Agricultural products E, Feed E — 8 methods
- Cosmetics and household chemical products — 8 methods
- Environmental samples from food production and food handling areas - swab E, Environmental samples from production areas - swab E — 8 methods
- Raw milk — 6 methods
- Agricultural products E, Food E — 5 methods
- Carcasses of slaughter animals – swab E — 5 methods
- Feed and feed materials — 5 methods
- Agricultural products E, Feed E, Food E — 4 methods
- Cosmetics E — 4 methods
- Delicatessen products — 4 methods
- Milk and milk products — 4 methods
- and 97 more
Analytical techniques used (45)
- Simple descriptive test — 42 methods
- Potentiometric titration method — 21 methods
- Plate method (pour plate) — 20 methods
- Culture method with biochemical and serological confirmation — 19 methods
- Gravimetric method — 16 methods
- Culture method with biochemical confirmation — 12 methods
- Plate method (spread plate) — 11 methods
- Titrimetric method — 11 methods
- Immunochromatographic method — 9 methods
- Culture method — 8 methods
- Potentiometric method — 7 methods
- High-performance liquid chromatography with tandem mass spectrometry detection (LC-MS/MS) — 6 methods
- Real - time PCR method — 6 methods
- Culture method with biochemical and microscopic confirmation — 5 methods
- High-performance liquid chromatography with diode array detection (HPLC-DAD) — 5 methods
- and 30 more
Laboratory sections (9)
- Chemical Laboratory; Al. Wojska Polskiego 90 A, 82-200 Malbork — 76 methods
- Microbiological Laboratory; Al. Wojska Polskiego 90 A, 82-200 Malbork — 47 methods
- Microbiological Laboratory; ul. Dubois 118D, 93-465 Łódź — 37 methods
- Microbiological Laboratory; ul. Karoliny 4, 40-186 Katowice — 33 methods
- Sensory Laboratory; Al. Wojska Polskiego 90 A, 82-200 Malbork — 33 methods
- Chemical Laboratory; ul. Dubois 118D, 93-465 Łódź — 13 methods
- Sensory Laboratory; ul. Dubois 118D, 93-465 Łódź — 9 methods
- Raw Milk Laboratory; Al. Wojska Polskiego 90 A, 82-200 Malbork — 8 methods
- Logistics Department; Al. Wojska Polskiego 90 A, 82-200 Malbork — 5 methods
Laboratory locations
- EUROFINS POLSKA Sp. z. o. o. (main site) — Al. Wojska Polskiego 90 A, 82-200 Malbork
- Chemical Laboratory — Al. Wojska Polskiego 90 A, 82-200 Malbork
- Raw Milk Laboratory — Al. Wojska Polskiego 90 A, 82-200 Malbork
- Microbiological Laboratory — Al. Wojska Polskiego 90 A, 82-200 Malbork
- Logistics Department — Al. Wojska Polskiego 90 A, 82-200 Malbork
- Microbiological Laboratory — ul. Karoliny 4, 40-186 Katowice
- Sensory Laboratory — Al. Wojska Polskiego 90 A, 82-200 Malbork
- Microbiological Laboratory — ul. Dubois 118D, 93-465 Łódź
- Chemical Laboratory — ul. Dubois 118D, 93-465 Łódź
- Sensory Laboratory — ul. Dubois 118D, 93-465 Łódź
Certificate information
- Issue date
- 04.05.2026
- Issue no.
- 31
Accreditation scope — test methods (261)
| No. | Test object | Methodology / Parameters | Technique | Reference document | |
|---|---|---|---|---|---|
| Chemical Laboratory; Al. Wojska Polskiego 90 A, 82-200 Malbork | |||||
| 1 | Meat and meat products, fish and fish products, delicatessen products, mayonnaises and mayonnaise sauces, seafood | pH Range 2,0 – 10,0 |
Potentiometric method | PN-ISO 2917:2001 + Ap1:2002 | |
| 2 | Milk and dairy products | pH Range 2,0 – 10,0 |
Potentiometric method | PB/CH/11 issue 3 of 23.10.2018 | |
| 3 | Fruit and vegetables and fruit and vegetable products, juices, soft drinks | pH Range 2,0 – 10,0 |
Potentiometric method | PN-EN 1132:1999 | |
| 4 | Food concentrates | pH Range 2,0 – 10,0 |
Potentiometric method | PN-A-79011-10:1998+Az 1:2001 | |
| 5 | Marinated fish products | pH Range 2,0 – 10,0 |
Potentiometric method | PN-A-86782:1987 | |
| 6 | Butter and fat blends | pH Range 3,00 – 6,50 |
Potentiometric method | PN-ISO 7238:2013 | |
| 7 | Meat and meat products, fish and fish products, seafood, delicatessen products, cereals and cereal products, milk and dairy products, food concentrates, confectionery products, pastry products and semi-finished pastry products, vegetables, fruit and fruit and vegetable products, food supplements and nutritional preparations, animal and vegetable fats, non-alcoholic beverages, juices, oilseeds, mayonnaises and mayonnaise sauces, mushrooms and mushroom products, butter, bakery products | Fibre content Range (0,2 – 95,0) % |
Gravimetric method | PB/CH/10 issue 6 of 01.06.2023 | |
| 8 | Confectionery and pastry products | Acidity Range (0,1 – 10,0) normal degrees |
Potentiometric titration method | PN-A-88024:1979 cl. 2.3.6 | |
| 9 | Fish and fish products | Acidity Range (0,3 – 2,0) % |
Potentiometric titration method | PN-A-86746:1974 | |
| 10 | Milk and milk products | Acidity Range (5 – 110) °SH |
Potentiometric titration method | PB/CH/11 issue 3 of 23.10.2018 | |
| 11 | Bread | Acidity Range (2 – 11) degrees |
Potentiometric titration method | PN-A-74108:1996 | |
| 12 | Mayonnaises and mayonnaise sauces | Acidity expressed as acetic acid Range (0,40 – 1,40) % |
Potentiometric titration method | PN-A-86950:1995 + Ap1:2000 | |
| 13 | Food concentrates | Acidity Range (1,0 – 30,0) ° |
Potentiometric titration method | PN-A-79011-9:1998 | |
| 14 | Juices | Acidity Range (0,1 – 20,0) g/l |
Potentiometric titration method | PN-EN 12147:2000 | |
| 15 | Fruit and vegetables, fruit and vegetable preserves | Acidity Range (0,2 – 20,0)% |
Potentiometric titration method | PN-90/A-75101/04+Az1:2002 | |
| 16 | Non-alcoholic beverages | Acidity Range (0,1 – 1,0) % |
Potentiometric titration method | PN-A-79033:1985 | |
| 17 | Delicatessen products | Acidity Range (0,10 – 0,90) % |
Potentiometric titration method | PN-A-82100:1985 | |
| 18 | Oils, animal and vegetable fats | Acid value Range (0,04 – 28,00) mg KOH/g Acidity expressed as oleic acid (FFA) Range (0,02 – 14,00) % |
Titrimetric method | PN-EN ISO 660:2021-03 | |
| 19 | Oils, animal and vegetable fats | Peroxide value Range (0,1 – 19,0) meqO2/kg |
Potentiometric titration method | PN-EN ISO 27107:2012 | |
| 20 | Confectionery products | Acid value of the extracted fat Range (1,0 – 4,0) mg KOH/g Acidity expressed as oleic acid (FFA) Range (0,5 – 2,0)% |
Titrimetric method | PN-A-88024:1979 cl. 2.5 | |
| 21 | Mayonnaises and mayonnaise sauces | Acid value of the extracted fat Range (0,30 – 4,00) mg KOH/g Acidity expressed as oleic acid (FFA) Range (0,15 – 2,0)% |
Titrimetric method | PN-A-86950:1995/1+Ap1:2000P, cl. 5.3.6.; PN-EN ISO 660:2021-03 | |
| 22 | Fried potato snacks | Acid value of the extracted fat Range (0,3 – 3,0) mg KOH/g Acidity expressed as oleic acid (FFA) Range (0,15 – 1,5)% |
Titrimetric method | PN-A-74780:1996, cl. 5.3.6. | |
| 23 | Delicatessen products | Acid value of the extracted fat Range (0,5 – 7,0) mg KOH/g Acidity expressed as oleic acid (FFA) Range (0,25 – 3,50)% |
Titrimetric method | PN-A-82100:1985 cl. 2.13. | |
| 24 | Pre-fried potato semi-finished products | Acid value of the extracted fat Range (0,30 – 1,0) mg KOH/g Acidity expressed as oleic acid (FFA) Range (0,15 – 0,50)% |
Titrimetric method | PN-A-82350:1996, cl. 3.6.5. | |
| 25 | Fried potato snacks | Peroxide value of extracted fat Range (0,1 – 10,0) meqO2/kg |
Titrimetric method | PN-A-74780:1996, cl. 5.3.5. | |
| 26 | Delicatessen products | Peroxide value of extracted fat Range (0,1 – 10,0) meqO2/kg |
Titrimetric method | PN-A-82100:1985 cl. 2.14. | |
| 27 | Pre-fried potato semi-finished products | Peroxide value of extracted fat Range (0,1 – 10,0) meqO2/kg |
Titrimetric method | PN-A-82350:1996, cl. 3.6.6 | |
| 28 | Feed and feed materials | Peroxide value of the extracted fat Range (0,5-400,0) meqO2/kg |
Potentiometric titration method | PB/CH/59 issue 2 of 08.01.2024 | |
| 29 | Fish and fish products, seafood | Free fat content Range (0,2 – 60,0) % |
Gravimetric method | PN-A-86734:1967 | |
| 30 | Meat and meat products | Free fat content Range (0,2 – 75,0) % |
Gravimetric method | PN-ISO 1444:2000 | |
| 31 | Mayonnaises and mayonnaise sauces | Fat content Range (29,0 – 90,0) % |
Gravimetric method | PN-A-86950:1995 + Ap1:2000 | |
| 32 | Milk and milk products | Fat content after hydrolysis Range (0,10 – 99,00) % |
Gravimetric method | PN-ISO 8262-3:2011 | |
| 33 | Feed and feed materials | Crude oil and fat content (after hydrolysis) Range (0,2 – 98,0) % |
Gravimetric method | Commission Regulation (EC) No 152/2009 of 27 January 2009 | Commission Regulation (EC) No 152/2009 of 27 January 2009 | |
| 34 | Feed and feed materials | Crude oil and fat content (free) Range (2,0 – 98,0) % |
Gravimetric method | Commission Regulation (EC) No 152/2009 of 27 January 2009 | Commission Regulation (EC) No 152/2009 of 27 January 2009 | |
| 35 | Confectionery products, pastry products and semi-finished pastry products, delicatessen products, meat and meat products, fish and fish products, food concentrates, fruits, vegetables and fruit and vegetable preserves, cereals and cereal products, dietary supplements and nutritional preparations; oils, animal and vegetable fats, non-alcoholic beverages, juices, oilseeds, legumes, mayonnaises and mayonnaise sauces, seafood, mushrooms and mushroom products, spices, fat blends, bakery products | Nitrogen content Range (0,06 – 16,00) % Protein content (calculated) |
Potentiometric titration method | ISO 1871:2009 | |
| 36 | Milk and milk products | Nitrogen content Range (0,06 – 16,00) % Protein content (calculated) |
Potentiometric titration method | PN-EN ISO 8968-3:2008 | |
| 37 | Feed and feed materials | Nitrogen content Range (0,06–16,00) % Crude protein content (calculated) |
Potentiometric titration method | ISO 1871:2009 | |
| 38 | Confectionery, pastry products and semi-finished products, ready meals, meat and meat products, fish and fish products, food concentrates, fruit, vegetables and fruit and vegetable products, cereals and cereal products, dietary supplements and nutrients; oils, animal and vegetable fats, soft drinks, juices, oilseeds, legumes, mayonnaise and mayonnaise sauces, seafood, mushrooms and mushroom products, spices, fat blends, bakery products, milk and dairy products | Nitrogen content Range (0,06-16,00) % Protein content (calculated) |
Dumas thermal conductivity method (TCD) | PB/CH/63 issue 1 of 30.09.2025 | |
| 39 | Feed and feed materials | Nitrogen content Range (0,06-16,00) % Crude protein content (calculated) |
Dumas thermal conductivity method (TCD) | PB/CH/63 issue 1 of 30.09.2025 | |
| 40 | Cheeses | Sodium chloride content Range (0,10 – 20,00) % |
Potentiometric titration method | PN-EN ISO 5943:2007 | |
| 41 | Meat and meat products | Sodium chloride content Range (0,10 – 20,00) % |
Potentiometric titration method | PN-ISO 1841-2:2002 | |
| 42 | Fruit, vegetables and fruit and vegetable products | Sodium chloride content Range (0,10 – 20,00) % |
Potentiometric titration method | PN-A-75101-10:1990 | PN-EN 12133:2001 | |
| 43 | Delicatessen products, food concentrates, salt, oils, animal and vegetable fats, cereals and cereal products, fish and fish products, confectionery and pastry products, milk and milk products, seafood, herbal raw materials and preparations, spices, mayonnaises and mayonnaise sauces, feed and feed materials | Sodium chloride content Range (0,10 – 99,80) % |
Potentiometric titration method | AOAC 971.27 | |
| 44 | Butter, fat emulsions, fat blends | Sodium chloride content Range (0,10 – 10) % |
Potentiometric titration method | PN-ISO 15648:2015-07 | |
| 45 | Butter and fat blends, margarines | Fat-free dry matter content Range (0,10 – 5,00) % |
Gravimetric method | PN-EN ISO 3727-2:2004 | |
| 46 | Confectionery products, pastry products and semi-finished pastry products, delicatessen products, cereals and cereal products, fruits, vegetables and fruit and vegetable preserves, food concentrates, fish and fish products, meat and meat products, oils, animal and vegetable fats, non-alcoholic beverages, juices, oilseeds, mayonnaises and mayonnaise sauces, seafood, dietary supplements and nutritional preparations, herbal raw materials and preparations, spices, mushrooms and mushroom products, margarines, bakery products | Energy value (calculated) | Annex XIV Regulation (EU) No 1169/2011 of 25.10.2011 (L 304/18) | ||
| 47 | Fish and fish products, fish salads | Histamine content Range (10,0 – 400) mg/kg |
High-performance liquid chromatography with diode array detection (HPLC-DAD) | PN-EN ISO 19343:2017-08 | |
| 48 | Meat, fish, animal feed | Biogenic amine content Histamine (1,0 – 500) mg/kg Cadaverine (1,0 – 500) mg/kg Tyramine (1,0 – 500) mg/kg Tryptamine (5,0 – 500) mg/kg Putrescine (1,0 – 500) mg/kg Spermidine (1,0 – 500) mg/kg Spermine (1,0 – 500) mg/kg Range 2-phenylethylamine (1,0 – 500) mg/kg Biogenic amine index (calculated) |
High-performance liquid chromatography with diode array detection (HPLC-DAD) | PB/CH/44 issue 2 of 03.03.2022 | |
| 49 | Fish and fish products | Total volatile basic nitrogen content TVB-N Range (5,0 – 100,0) mg/100g |
Potentiometric titration method | Commission Implementing Regulation (EU) 2019/627 of 15 March 2019 (Annex VI, chapter II) | |
| 50 | Confectionery products, pastry products and semi-products, delicatessen products, food concentrates, spices, fruit, vegetables and fruit and vegetable products, non-alcoholic beverages, juices, cereals and cereal products, meat and meat products, fish and fish products, seafood, herbal raw materials and products, vegetable and animal oils and fats, mayonnaises and mayonnaise sauces, milk and milk products | Sorbic acid content Range (20 – 3000) mg/kg Sorbic acid concentration Range (1,0 – 2500) mg/l Sorbic acid salt content (calculated) |
High-performance liquid chromatography with diode array detection (HPLC-DAD) | PB/CH/41 issue 1 of 31.10.2019 | |
| 51 | Confectionery products, pastry products and semi-products, delicatessen products, food concentrates, spices, fruit, vegetables and fruit and vegetable products, non-alcoholic beverages, juices, cereals and cereal products, meat and meat products, fish and fish products, seafood, herbal raw materials and products, vegetable and animal oils and fats, mayonnaises and mayonnaise sauces, milk and milk products | Benzoic acid content Range (20 – 3000) mg/kg Benzoic acid concentration Range (1,0 – 2000) mg/l Benzoic acid salt content (calculated) |
High-performance liquid chromatography with diode array detection (HPLC-DAD) | PB/CH/41 issue 1 of 31.10.2019 | |
| 52 | Milk and dairy products, fish and fish products, seafood, confectionery products, bakery products and semi-finished products, juices and non-alcoholic beverages, oils, animal and vegetable fats, fruit, vegetables and fruit and vegetable preserves, oilseeds, cereals and cereal products, food supplements and nutritional preparations, mushrooms and mushroom preserves, butter, margarines, bread products | Sodium content Range (0,002 – 30,0) g/100g |
Flame atomic absorption spectrometry (FAAS) | PB/CH/62 issue 1 of 28.03.2025 | |
| 53 | Milk and dairy products, fish and fish products, seafood, confectionery products, bakery products and semi-finished products, juices and non-alcoholic beverages, oils, animal and vegetable fats, fruit, vegetables and fruit and vegetable preserves, oilseeds, cereals and cereal products, food supplements and nutritional preparations, mushrooms and mushroom preserves, butter, margarines, bread products | Salt content (NaCl) (calculated) | Annex I Regulation (EU) No 1169/2011 of 25.10.2011 (L 304/18) | ||
| 54 | Meat and meat products, delicatessen products, mayonnaises and mayonnaise sauces, herbs and herbal raw materials, spices, food concentrates | Sodium content Range (0,1 – 30,0) g/100g |
Flame atomic absorption spectrometry (FAAS) | PB/CH/62 issue 1 of 28.03.2025 | |
| 55 | Meat and meat products, delicatessen products, mayonnaises and mayonnaise sauces, herbs and herbal raw materials, spices, food concentrates | Salt content (NaCl) (calculated) | Annex I Regulation (EU) No 1169/2011 of 25.10.2011 (L 304/18) | ||
| 56 | Fish and other aquatic animals | Glaze content Range (2,5 – 40,0) % |
Gravimetric method | PN-A-86767:1986 | |
| 57 | Milk and dairy products, alcoholic beverages, non-alcoholic beverages, liquid food concentrates, liquid food supplements, fruit and vegetable juices, nectars | Volume measurement Range (50-2000) ml |
Volumetric method | PB/CH/60 issue 01 of 02.09.2024 | |
| 58 | Milk and dairy products, confectionery products, pastry products and semi-finished pastry products, fish and fish products, meat and meat products, food concentrates, sauces, mayonnaises and mayonnaise sauces, delicatessen products, bakery products, beverages | Lactose content Range (0,01- 1,00)% |
Gas chromatography with flame ionization detection (GC-FID) | PB/CH/61 issue 01 of 11.10.2024 | |
| 59 | Cosmetics and household chemical products | Content of anionic surfactants Range (0,45 – 50,00) % |
Titrimetric method | PN-ISO 2271:2000 | |
| 60 | Cosmetics and household chemical products | pH Range 2,0 – 13,0 |
Potentiometric method | PN-C-04963:1989 | |
| 61 | Cosmetics and household chemical products | Chloride content Range (1,50 – 13,00) % |
Titrimetric method | PB/CH/08 NF, issue 3 of 10.02.2023 | |
| 62 | Cosmetics and household chemical products | Dry matter content Range (0,3 – 99,0) % |
Gravimetric method | PB/CH/07 NF, issue 3 of 10.02.2023 | |
| 63 | Cosmetics and household chemical products | Viscosity Range (40 – 6500 ) cP |
Viscometric method | PB/CH/02 NF, issue 2 of 25.11.2022 | |
| 64 | Confectionery products, pastry products and semi-finished pastry products, delicatessen products, cereals and cereal products, fruits, vegetables and fruit and vegetable preserves, food concentrates, fish and fish products, meat and meat products, oils, animal and vegetable fats, non-alcoholic beverages, juices, oilseeds, mayonnaises and mayonnaise sauces, seafood, dietary supplements and nutritional preparations, herbal raw materials and preparations, spices, mushrooms and mushroom products, margarines, bakery products, feed and feed materials | Net weight Range (1,5 – 1100,0) g |
Gravimetric method | PB/CH/22 issue 1 of 29.05.2012 | |
| 65 | Cosmetics and household chemicals, Confectionery, pastry products and semi-finished pastry products, ready meals, food concentrates, spices, dietary supplements and nutrients, fruit, vegetables and fruit and vegetable preserves, soft drinks, juices, mushrooms and mushroom products, cereals and cereal products, meat and meat products, fish and fish products, seafood, butter, fat blends, margarines, bakery products, herbal raw materials and products, vegetable and animal oils and fats, legume seeds, oilseeds, mayonnaise and mayonnaise sauces, milk and dairy products, feed and feed materials | Water activity Range 0,250 – 0,995 |
Method using a capacitive sensor | PB/CH/54 issue 2 of 27.11.2023 | |
| 66 | Paper, board, plastic and rubber products, wood for contact with food, packaging materials | Dimensions Range (0,2- 5000) cm |
Direct measurement method | PB/CH/18 NF issue 01 of 02.09.2024 | |
| 67 | Cosmetics and household chemical products | Net weight Range (1,5 – 1100,0) g |
Gravimetric method | PB/CH/22 issue 1 of 29.05.2012 | |
| 68 | Cosmetics and household chemical products | Density Range (0,830 – 1,500 ) g/ml |
Pycnometric method | PN-C-04504:1992 | |
| 69 | Cosmetics and household chemical products | Volume Range (2,00- 1100,00) ml |
Calculation method | PB/CH/19 NF issue 01 of 02.09.2024 | |
| 70 | Food E, Feed E | Sugar content Regulated area: E – Flexible scope of accreditation. Flexible scope includes the elements indicated in document DA-10 for the scope of accreditation of testing laboratories. A list of activities conducted under the flexible scope of accreditation shall be made publicly available by the accredited body. |
High-performance liquid chromatography with refractive index detection (HPLC-RID) | Test procedures | |
| 71 | Food E, Feed E | Content of water and volatile substances (dry matter) Regulated area: E – Flexible scope of accreditation. Flexible scope includes the elements indicated in document DA-10 for the scope of accreditation of testing laboratories. A list of activities conducted under the flexible scope of accreditation shall be made publicly available by the accredited body. |
Gravimetric method | Standards test procedures Legal regulations | |
| 72 | Food E, Environmental samples from food production and handling areas E | Allergen content Regulated area: E – Flexible scope of accreditation. Flexible scope includes the elements indicated in document DA-10 for the scope of accreditation of testing laboratories. A list of activities conducted under the flexible scope of accreditation shall be made publicly available by the accredited body. |
Enzyme immunoassay method - ELISA | Test procedures | |
| 73 | Food E | Fat content Regulated area: E – Flexible scope of accreditation. Flexible scope includes the elements indicated in document DA-10 for the scope of accreditation of testing laboratories. A list of activities conducted under the flexible scope of accreditation shall be made publicly available by the accredited body. |
Gravimetric method | Standards | |
| 74 | Food E | Total fat content Regulated area: E – Flexible scope of accreditation. Flexible scope includes the elements indicated in document DA-10 for the scope of accreditation of testing laboratories. A list of activities conducted under the flexible scope of accreditation shall be made publicly available by the accredited body. |
Gravimetric method | PB/CH/51 | |
| 75 | Food E, Feed1) | Fatty acid composition Regulated area: E – Flexible scope of accreditation. Flexible scope includes the elements indicated in document DA-10 for the scope of accreditation of testing laboratories. A list of activities conducted under the flexible scope of accreditation shall be made publicly available by the accredited body. |
Gas chromatography with flame ionization detection (GC-FID) | Standards | |
| 76 | Food E, Feed E | Total/ crude ash content Regulated area: E – Flexible scope of accreditation. Flexible scope includes the elements indicated in document DA-10 for the scope of accreditation of testing laboratories. A list of activities conducted under the flexible scope of accreditation shall be made publicly available by the accredited body. |
Gravimetric method | Standards Legal regulations | |
| Raw Milk Laboratory; Al. Wojska Polskiego 90 A, 82-200 Malbork | |||||
| 77 | Raw milk | Total viable count Range (1x103 – 3x106) CFU/ml |
Flow cytometry method | PB/MS/07 issue 01 of 01.10.2015 based on the instructions for the Bactoscan FC instrument | |
| 78 | Raw milk, Heat-treated milk | Freezing point of milk Range (-0,600 – 0,000)oC |
Cryoscopic method | PN-EN ISO 5764:2010 using the Cryostar instrument | |
| 79 | Raw milk, Heat-treated milk, Milk powder, Acid casein, Milk and fermented liquid dairy products | Presence of antibiotics and other inhibitory substances, Microbiological diffusion method | PB/MS/05 issue 4 of 22.01.2015 based on the test instructions Delvotest SP NT MCS and Delvotest T MCS | ||
| 80 | Raw milk | Somatic cell count, Range (1x104-4x106) cells /ml |
Flow cytometry method | PN-EN ISO 13366-2:2007 using the Fossomatic 5000 instrument | |
| 81 | Raw milk | Protein content Range (1,0-4,5) % |
Infrared spectrometry method | PN-ISO 9622:2015-09 using the Milkoscan 6000 instrument | |
| 82 | Raw milk | Fat content Range (0,3-6,8) % |
Infrared spectrometry method | PN-ISO 9622:2015-09 using the Milkoscan 6000 instrument | |
| 83 | Raw milk | Freezing point of milk Range (-0,200÷-0,700)°C |
Conductivity method | PB/MS/08 issue 1 of 04.06.2021 based on the instructions for the Milkoscan 6000 instrument | |
| 84 | Raw milk | Urea content Range (100-1000)mg/l |
Infrared spectrometry method | PB/MS/08 issue 1 of 04.06.2021 based on the instructions for the Milkoscan 6000 instrument | |
| Microbiological Laboratory; Al. Wojska Polskiego 90 A, 82-200 Malbork | |||||
| 85 | Food E | Presence of microorganisms Regulated area: E – Flexible scope of accreditation. Flexible scope includes the elements indicated in document DA-10 for the scope of accreditation of testing laboratories. A list of activities conducted under the flexible scope of accreditation shall be made publicly available by the accredited body. |
Culture method with biochemical and serological confirmation | Standards | |
| 86 | Food E | Presence of microorganisms Regulated area: E – Flexible scope of accreditation. Flexible scope includes the elements indicated in document DA-10 for the scope of accreditation of testing laboratories. A list of activities conducted under the flexible scope of accreditation shall be made publicly available by the accredited body. |
Culture method with biochemical confirmation | Standards | |
| 87 | Food E | Presence of microorganisms Regulated area: E – Flexible scope of accreditation. Flexible scope includes the elements indicated in document DA-10 for the scope of accreditation of testing laboratories. A list of activities conducted under the flexible scope of accreditation shall be made publicly available by the accredited body. |
Culture method with biochemical and microscopic confirmation | Standards | |
| 88 | Food E | Presence of microorganisms Regulated area: E – Flexible scope of accreditation. Flexible scope includes the elements indicated in document DA-10 for the scope of accreditation of testing laboratories. A list of activities conducted under the flexible scope of accreditation shall be made publicly available by the accredited body. |
Culture method with biochemical confirmation | Test procedures | |
| 89 | Food E | Presence of microorganisms Regulated area: E – Flexible scope of accreditation. Flexible scope includes the elements indicated in document DA-10 for the scope of accreditation of testing laboratories. A list of activities conducted under the flexible scope of accreditation shall be made publicly available by the accredited body. |
Culture method | Standards | |
| 90 | Food E | Presence of microorganisms Regulated area: E – Flexible scope of accreditation. Flexible scope includes the elements indicated in document DA-10 for the scope of accreditation of testing laboratories. A list of activities conducted under the flexible scope of accreditation shall be made publicly available by the accredited body. |
Immunochromatographic method | Test procedures | |
| 91 | Food E | Presence of microorganism-specific DNA Regulated area: E – Flexible scope of accreditation. Flexible scope includes the elements indicated in document DA-10 for the scope of accreditation of testing laboratories. A list of activities conducted under the flexible scope of accreditation shall be made publicly available by the accredited body. |
Real - time PCR method | Test procedures | |
| 92 | Food E | Microorganism count Regulated area: E – Flexible scope of accreditation. Flexible scope includes the elements indicated in document DA-10 for the scope of accreditation of testing laboratories. A list of activities conducted under the flexible scope of accreditation shall be made publicly available by the accredited body. |
Plate method (spread plate) | Standards | |
| 93 | Food E | Microorganism count Regulated area: E – Flexible scope of accreditation. Flexible scope includes the elements indicated in document DA-10 for the scope of accreditation of testing laboratories. A list of activities conducted under the flexible scope of accreditation shall be made publicly available by the accredited body. |
Plate method (pour plate) | Standards | |
| 94 | Food E | Microorganism count Regulated area: E – Flexible scope of accreditation. Flexible scope includes the elements indicated in document DA-10 for the scope of accreditation of testing laboratories. A list of activities conducted under the flexible scope of accreditation shall be made publicly available by the accredited body. |
Plate method (spread plate) | Standards test procedures | |
| 95 | Food E | Microorganism count Regulated area: E – Flexible scope of accreditation. Flexible scope includes the elements indicated in document DA-10 for the scope of accreditation of testing laboratories. A list of activities conducted under the flexible scope of accreditation shall be made publicly available by the accredited body. |
Plate method (pour plate) | Test procedures | |
| 96 | Fruit, vegetables, fruit, vegetable and vegetable-meat preserves E | Package tightness Regulated area: E – Flexible scope of accreditation. Flexible scope includes the elements indicated in document DA-10 for the scope of accreditation of testing laboratories. A list of activities conducted under the flexible scope of accreditation shall be made publicly available by the accredited body. |
Vacuum method | Standards | |
| 97 | Canned fish E | Package tightness Regulated area: E – Flexible scope of accreditation. Flexible scope includes the elements indicated in document DA-10 for the scope of accreditation of testing laboratories. A list of activities conducted under the flexible scope of accreditation shall be made publicly available by the accredited body. |
Vacuum method | Standards | |
| 98 | Meat and meat products E | Package tightness Regulated area: E – Flexible scope of accreditation. Flexible scope includes the elements indicated in document DA-10 for the scope of accreditation of testing laboratories. A list of activities conducted under the flexible scope of accreditation shall be made publicly available by the accredited body. |
Vacuum method | Standards | |
| 99 | Fruit, vegetables, fruit, vegetable and vegetable-meat preserves E | Durability Regulated area: E – Flexible scope of accreditation. Flexible scope includes the elements indicated in document DA-10 for the scope of accreditation of testing laboratories. A list of activities conducted under the flexible scope of accreditation shall be made publicly available by the accredited body. |
Thermostatic test method | Standards | |
| 100 | Canned fish E | Durability Regulated area: E – Flexible scope of accreditation. Flexible scope includes the elements indicated in document DA-10 for the scope of accreditation of testing laboratories. A list of activities conducted under the flexible scope of accreditation shall be made publicly available by the accredited body. |
Thermostatic test method | Standards | |
| 101 | Meat and meat products E | Durability Regulated area: E – Flexible scope of accreditation. Flexible scope includes the elements indicated in document DA-10 for the scope of accreditation of testing laboratories. A list of activities conducted under the flexible scope of accreditation shall be made publicly available by the accredited body. |
Thermostatic test method | Standards | |
| 102 | Feed E | Presence of microorganisms Regulated area: E – Flexible scope of accreditation. Flexible scope includes the elements indicated in document DA-10 for the scope of accreditation of testing laboratories. A list of activities conducted under the flexible scope of accreditation shall be made publicly available by the accredited body. |
Culture method with biochemical and serological confirmation | Standards | |
| 103 | Feed E | Presence of microorganisms Regulated area: E – Flexible scope of accreditation. Flexible scope includes the elements indicated in document DA-10 for the scope of accreditation of testing laboratories. A list of activities conducted under the flexible scope of accreditation shall be made publicly available by the accredited body. |
Culture method with biochemical confirmation | Standards | |
| 104 | Feed E | Presence of microorganisms Regulated area: E – Flexible scope of accreditation. Flexible scope includes the elements indicated in document DA-10 for the scope of accreditation of testing laboratories. A list of activities conducted under the flexible scope of accreditation shall be made publicly available by the accredited body. |
Culture method | Standards | |
| 105 | Feed E | Presence of microorganisms Regulated area: E – Flexible scope of accreditation. Flexible scope includes the elements indicated in document DA-10 for the scope of accreditation of testing laboratories. A list of activities conducted under the flexible scope of accreditation shall be made publicly available by the accredited body. |
Immunochromatographic method | Test procedures | |
| 106 | Feed E | Presence of microorganism-specific DNA Regulated area: E – Flexible scope of accreditation. Flexible scope includes the elements indicated in document DA-10 for the scope of accreditation of testing laboratories. A list of activities conducted under the flexible scope of accreditation shall be made publicly available by the accredited body. |
Real - time PCR method | Test procedures | |
| 107 | Feed E | Microorganism count Regulated area: E – Flexible scope of accreditation. Flexible scope includes the elements indicated in document DA-10 for the scope of accreditation of testing laboratories. A list of activities conducted under the flexible scope of accreditation shall be made publicly available by the accredited body. |
Plate method (spread plate) | Standards | |
| 108 | Feed E | Microorganism count Regulated area: E – Flexible scope of accreditation. Flexible scope includes the elements indicated in document DA-10 for the scope of accreditation of testing laboratories. A list of activities conducted under the flexible scope of accreditation shall be made publicly available by the accredited body. |
Plate method (pour plate) | Standards | |
| 109 | Environmental samples from food production and food handling areas – swab E | Presence of microorganisms Regulated area: E – Flexible scope of accreditation. Flexible scope includes the elements indicated in document DA-10 for the scope of accreditation of testing laboratories. A list of activities conducted under the flexible scope of accreditation shall be made publicly available by the accredited body. |
Culture method with biochemical and serological confirmation | Standards | |
| 110 | Environmental samples from food production and food handling areas – swab E | Presence of microorganisms Regulated area: E – Flexible scope of accreditation. Flexible scope includes the elements indicated in document DA-10 for the scope of accreditation of testing laboratories. A list of activities conducted under the flexible scope of accreditation shall be made publicly available by the accredited body. |
Culture method with biochemical confirmation | Standards | |
| 111 | Environmental samples from food production and food handling areas – swab E | Presence of microorganisms Regulated area: E – Flexible scope of accreditation. Flexible scope includes the elements indicated in document DA-10 for the scope of accreditation of testing laboratories. A list of activities conducted under the flexible scope of accreditation shall be made publicly available by the accredited body. |
Culture method | Standards | |
| 112 | Environmental samples from food production and food handling areas – swab E | Presence of microorganisms Regulated area: E – Flexible scope of accreditation. Flexible scope includes the elements indicated in document DA-10 for the scope of accreditation of testing laboratories. A list of activities conducted under the flexible scope of accreditation shall be made publicly available by the accredited body. |
Immunochromatographic method | Test procedures | |
| 113 | Environmental samples from food production and food handling areas – swab E | Presence of microorganism-specific DNA Regulated area: E – Flexible scope of accreditation. Flexible scope includes the elements indicated in document DA-10 for the scope of accreditation of testing laboratories. A list of activities conducted under the flexible scope of accreditation shall be made publicly available by the accredited body. |
Real - time PCR method | Test procedures | |
| 114 | Environmental samples from food production and food handling areas – swab E | Microorganism count Regulated area: E – Flexible scope of accreditation. Flexible scope includes the elements indicated in document DA-10 for the scope of accreditation of testing laboratories. A list of activities conducted under the flexible scope of accreditation shall be made publicly available by the accredited body. |
Plate method (spread plate) | Standards | |
| 115 | Environmental samples from food production and food handling areas – swab E | Microorganism count Regulated area: E – Flexible scope of accreditation. Flexible scope includes the elements indicated in document DA-10 for the scope of accreditation of testing laboratories. A list of activities conducted under the flexible scope of accreditation shall be made publicly available by the accredited body. |
Plate method (pour plate) | Standards | |
| 116 | Environmental samples from food production and food handling areas - surface imprint E | Microorganism count Regulated area: E – Flexible scope of accreditation. Flexible scope includes the elements indicated in document DA-10 for the scope of accreditation of testing laboratories. A list of activities conducted under the flexible scope of accreditation shall be made publicly available by the accredited body. |
Contact plate method | Test procedures | |
| 117 | Air E | Microorganism count Regulated area: E – Flexible scope of accreditation. Flexible scope includes the elements indicated in document DA-10 for the scope of accreditation of testing laboratories. A list of activities conducted under the flexible scope of accreditation shall be made publicly available by the accredited body. |
Plate method | Test procedures | |
| 118 | Carcasses of slaughter animals – swab E | Presence of microorganisms Regulated area: E – Flexible scope of accreditation. Flexible scope includes the elements indicated in document DA-10 for the scope of accreditation of testing laboratories. A list of activities conducted under the flexible scope of accreditation shall be made publicly available by the accredited body. |
Culture method with biochemical and serological confirmation | Standards | |
| 119 | Carcasses of slaughter animals – swab E | Presence of microorganisms Regulated area: E – Flexible scope of accreditation. Flexible scope includes the elements indicated in document DA-10 for the scope of accreditation of testing laboratories. A list of activities conducted under the flexible scope of accreditation shall be made publicly available by the accredited body. |
Culture method with biochemical confirmation | Standards | |
| 120 | Carcasses of slaughter animals – swab E | Microorganism count Regulated area: E – Flexible scope of accreditation. Flexible scope includes the elements indicated in document DA-10 for the scope of accreditation of testing laboratories. A list of activities conducted under the flexible scope of accreditation shall be made publicly available by the accredited body. |
Plate method (petrifilm) | Test procedures | |
| 121 | Carcasses of slaughter animals – excision samplesE | Microorganism count | Plate method (pour plate) | Standards | |
| 122 | Water E | Presence of microorganisms Regulated area: E – Flexible scope of accreditation. Flexible scope includes the elements indicated in document DA-10 for the scope of accreditation of testing laboratories. A list of activities conducted under the flexible scope of accreditation shall be made publicly available by the accredited body. |
Culture method with biochemical and serological confirmation | Standards | |
| 123 | Water E | Presence of microorganisms Regulated area: E – Flexible scope of accreditation. Flexible scope includes the elements indicated in document DA-10 for the scope of accreditation of testing laboratories. A list of activities conducted under the flexible scope of accreditation shall be made publicly available by the accredited body. |
Culture method with biochemical confirmation | Standards | |
| 124 | Water E | Microorganism count Regulated area: E – Flexible scope of accreditation. Flexible scope includes the elements indicated in document DA-10 for the scope of accreditation of testing laboratories. A list of activities conducted under the flexible scope of accreditation shall be made publicly available by the accredited body. |
Plate method (pour plate) | Standards | |
| 125 | Water E | Microorganism count Regulated area: E – Flexible scope of accreditation. Flexible scope includes the elements indicated in document DA-10 for the scope of accreditation of testing laboratories. A list of activities conducted under the flexible scope of accreditation shall be made publicly available by the accredited body. |
Membrane filtration method | Standards | |
| 126 | Water E | Count of bacteria of the genus Legionella from 1 cfu/100ml, from 1 cfu/1000ml Regulated area: E – Flexible scope of accreditation. Flexible scope includes the elements indicated in document DA-10 for the scope of accreditation of testing laboratories. A list of activities conducted under the flexible scope of accreditation shall be made publicly available by the accredited body. |
Membrane filtration method | Standards | |
| 127 | Cosmetics E | Presence of microorganisms Regulated area: E – Flexible scope of accreditation. Flexible scope includes the elements indicated in document DA-10 for the scope of accreditation of testing laboratories. A list of activities conducted under the flexible scope of accreditation shall be made publicly available by the accredited body. |
Culture method with biochemical confirmation | Standards | |
| 128 | Cosmetics E | Microorganism count Regulated area: E – Flexible scope of accreditation. Flexible scope includes the elements indicated in document DA-10 for the scope of accreditation of testing laboratories. A list of activities conducted under the flexible scope of accreditation shall be made publicly available by the accredited body. |
Plate method (spread plate) | Standards | |
| 129 | Cosmetics E | Microorganism count Regulated area: E – Flexible scope of accreditation. Flexible scope includes the elements indicated in document DA-10 for the scope of accreditation of testing laboratories. A list of activities conducted under the flexible scope of accreditation shall be made publicly available by the accredited body. |
Plate method (pour plate) | Standards | |
| 130 | Cosmetics E | Preservation efficacy test - Regulated area: E – Flexible scope of accreditation. Flexible scope includes the elements indicated in document DA-10 for the scope of accreditation of testing laboratories. A list of activities conducted under the flexible scope of accreditation shall be made publicly available by the accredited body. |
Plate method (pour plate) | Standards | |
| 131 | Poultry and poultry products E | Presence and identification of Salmonella Typhimurium and Salmonella Enteritidis rods in up to 25g/ml Regulated area: E – Flexible scope of accreditation. Flexible scope includes the elements indicated in document DA-10 for the scope of accreditation of testing laboratories. A list of activities conducted under the flexible scope of accreditation shall be made publicly available by the accredited body. |
Culture method with biochemical and serological confirmation | Standards | |
| Logistics Department; Al. Wojska Polskiego 90 A, 82-200 Malbork | |||||
| 132 | Water intended for human consumption | Sampling for chemical and physical testing | PN-ISO 5667-5:2017-10 | ||
| 133 | Water | Sampling for microbiological testing | PN-EN ISO 19458:2007 excluding cl. 4.4.3, 4.4.4, 4.4.5, 4.4.6 | ||
| 134 | Environmental samples from food production and distribution areas - swab from an area delimited by a template, - swab from an area not delimited by a template, including from hands - surface imprint | Surface sampling for microbiological testing | PN-EN ISO 18593:2018-08 | ||
| 135 | Air | Sampling for microbiological testing | Aspiration method | Manufacturer's instructions for the SAS Super IAQ air sampler; issue 1.2; date of issue: July 2016 | |
| 136 | Air | Sampling for microbiological testing | Sedimentation method | Instruction IT/L/08 issue 02 of 24.11.2023 | |
| Microbiological Laboratory; ul. Karoliny 4, 40-186 Katowice | |||||
| 137 | Food E | Presence of DNA specific for microorganisms Regulated area: E – Flexible scope of accreditation. Flexible scope includes the elements indicated in document DA-10 for the scope of accreditation of testing laboratories. A list of activities conducted under the flexible scope of accreditation shall be made publicly available by the accredited body. |
PCR method | Test procedures | |
| 138 | Food E | Presence of microorganisms Regulated area: E – Flexible scope of accreditation. Flexible scope includes the elements indicated in document DA-10 for the scope of accreditation of testing laboratories. A list of activities conducted under the flexible scope of accreditation shall be made publicly available by the accredited body. |
Culture method with biochemical and microscopic confirmation | Standards | |
| 139 | Food E | Presence of microorganisms Regulated area: E – Flexible scope of accreditation. Flexible scope includes the elements indicated in document DA-10 for the scope of accreditation of testing laboratories. A list of activities conducted under the flexible scope of accreditation shall be made publicly available by the accredited body. |
Culture method with biochemical and serological confirmation | Standards | |
| 140 | Food E | Presence and identification of microorganisms Regulated area: E – Flexible scope of accreditation. Flexible scope includes the elements indicated in document DA-10 for the scope of accreditation of testing laboratories. A list of activities conducted under the flexible scope of accreditation shall be made publicly available by the accredited body. |
Culture method with biochemical and serological confirmation | Standards test procedures | |
| 141 | Food E | Presence of microorganisms Regulated area: E – Flexible scope of accreditation. Flexible scope includes the elements indicated in document DA-10 for the scope of accreditation of testing laboratories. A list of activities conducted under the flexible scope of accreditation shall be made publicly available by the accredited body. |
Culture method with biochemical confirmation | Standards | |
| 142 | Food E | Presence of microorganisms Regulated area: E – Flexible scope of accreditation. Flexible scope includes the elements indicated in document DA-10 for the scope of accreditation of testing laboratories. A list of activities conducted under the flexible scope of accreditation shall be made publicly available by the accredited body. |
Culture method | Standards | |
| 143 | Food E | Presence of microorganisms Regulated area: E – Flexible scope of accreditation. Flexible scope includes the elements indicated in document DA-10 for the scope of accreditation of testing laboratories. A list of activities conducted under the flexible scope of accreditation shall be made publicly available by the accredited body. |
Immunochromatographic method | Test procedures | |
| 144 | Food E | Number of microorganisms Regulated area: E – Flexible scope of accreditation. Flexible scope includes the elements indicated in document DA-10 for the scope of accreditation of testing laboratories. A list of activities conducted under the flexible scope of accreditation shall be made publicly available by the accredited body. |
Plate method (spread plate) | Standards | |
| 145 | Food E | Number of microorganisms Regulated area: E – Flexible scope of accreditation. Flexible scope includes the elements indicated in document DA-10 for the scope of accreditation of testing laboratories. A list of activities conducted under the flexible scope of accreditation shall be made publicly available by the accredited body. |
Plate method (pour plate) | Standards test procedures | |
| 146 | Food E | Number of microorganisms Regulated area: E – Flexible scope of accreditation. Flexible scope includes the elements indicated in document DA-10 for the scope of accreditation of testing laboratories. A list of activities conducted under the flexible scope of accreditation shall be made publicly available by the accredited body. |
Plate method (petrifilm) | Test procedures | |
| 147 | Agricultural products E, Feed E | Presence of DNA specific for microorganisms Regulated area: E – Flexible scope of accreditation. Flexible scope includes the elements indicated in document DA-10 for the scope of accreditation of testing laboratories. A list of activities conducted under the flexible scope of accreditation shall be made publicly available by the accredited body. |
PCR method | Test procedures | |
| 148 | Agricultural products E, Feed E | Presence of microorganisms Regulated area: E – Flexible scope of accreditation. Flexible scope includes the elements indicated in document DA-10 for the scope of accreditation of testing laboratories. A list of activities conducted under the flexible scope of accreditation shall be made publicly available by the accredited body. |
Culture method with biochemical and serological confirmation | Standards | |
| 149 | Agricultural products E, Feed E | Presence of microorganisms Regulated area: E – Flexible scope of accreditation. Flexible scope includes the elements indicated in document DA-10 for the scope of accreditation of testing laboratories. A list of activities conducted under the flexible scope of accreditation shall be made publicly available by the accredited body. |
Culture method with biochemical confirmation | Standards | |
| 150 | Agricultural products E, Feed E | Presence of microorganisms Regulated area: E – Flexible scope of accreditation. Flexible scope includes the elements indicated in document DA-10 for the scope of accreditation of testing laboratories. A list of activities conducted under the flexible scope of accreditation shall be made publicly available by the accredited body. |
Culture method | Standards | |
| 151 | Agricultural products E, Feed E | Presence of microorganisms Regulated area: E – Flexible scope of accreditation. Flexible scope includes the elements indicated in document DA-10 for the scope of accreditation of testing laboratories. A list of activities conducted under the flexible scope of accreditation shall be made publicly available by the accredited body. |
Immunochromatographic method | Test procedures | |
| 152 | Agricultural products E, Feed E | Number of microorganisms Regulated area: E – Flexible scope of accreditation. Flexible scope includes the elements indicated in document DA-10 for the scope of accreditation of testing laboratories. A list of activities conducted under the flexible scope of accreditation shall be made publicly available by the accredited body. |
Plate method (spread plate) | Standards | |
| 153 | Agricultural products E, Feed E | Number of microorganisms Regulated area: E – Flexible scope of accreditation. Flexible scope includes the elements indicated in document DA-10 for the scope of accreditation of testing laboratories. A list of activities conducted under the flexible scope of accreditation shall be made publicly available by the accredited body. |
Plate method (pour plate) | Standards test procedures | |
| 154 | Agricultural products E, Feed E | Number of microorganisms Regulated area: E – Flexible scope of accreditation. Flexible scope includes the elements indicated in document DA-10 for the scope of accreditation of testing laboratories. A list of activities conducted under the flexible scope of accreditation shall be made publicly available by the accredited body. |
Plate method (petrifilm) | Test procedures | |
| 155 | Environmental samples from food production and food handling areas - swab E, Environmental samples from production areas - swab E | Presence of DNA specific for microorganisms Regulated area: E – Flexible scope of accreditation. Flexible scope includes the elements indicated in document DA-10 for the scope of accreditation of testing laboratories. A list of activities conducted under the flexible scope of accreditation shall be made publicly available by the accredited body. |
PCR method | Test procedures | |
| 156 | Environmental samples from food production and food handling areas - swab E, Environmental samples from production areas - swab E | Presence of microorganisms Regulated area: E – Flexible scope of accreditation. Flexible scope includes the elements indicated in document DA-10 for the scope of accreditation of testing laboratories. A list of activities conducted under the flexible scope of accreditation shall be made publicly available by the accredited body. |
Culture method with biochemical and microscopic confirmation | Standards | |
| 157 | Environmental samples from food production and food handling areas - swab E, Environmental samples from production areas - swab E | Presence of microorganisms Regulated area: E – Flexible scope of accreditation. Flexible scope includes the elements indicated in document DA-10 for the scope of accreditation of testing laboratories. A list of activities conducted under the flexible scope of accreditation shall be made publicly available by the accredited body. |
Culture method with biochemical and serological confirmation | Standards | |
| 158 | Environmental samples from food production and food handling areas - swab E, Environmental samples from production areas - swab E | Presence of microorganisms Biochemical Regulated area: E – Flexible scope of accreditation. Flexible scope includes the elements indicated in document DA-10 for the scope of accreditation of testing laboratories. A list of activities conducted under the flexible scope of accreditation shall be made publicly available by the accredited body. |
Culture method with confirmation | Standards | |
| 159 | Environmental samples from food production and food handling areas - swab E, Environmental samples from production areas - swab E | Presence of microorganisms Regulated area: E – Flexible scope of accreditation. Flexible scope includes the elements indicated in document DA-10 for the scope of accreditation of testing laboratories. A list of activities conducted under the flexible scope of accreditation shall be made publicly available by the accredited body. |
Culture method | Standards | |
| 160 | Environmental samples from food production and food handling areas - swab E, Environmental samples from production areas - swab E | Presence of microorganisms Regulated area: E – Flexible scope of accreditation. Flexible scope includes the elements indicated in document DA-10 for the scope of accreditation of testing laboratories. A list of activities conducted under the flexible scope of accreditation shall be made publicly available by the accredited body. |
Immunochromatographic method | Test procedures | |
| 161 | Environmental samples from food production and food handling areas - swab E, Environmental samples from production areas - swab E | Number of microorganisms Regulated area: E – Flexible scope of accreditation. Flexible scope includes the elements indicated in document DA-10 for the scope of accreditation of testing laboratories. A list of activities conducted under the flexible scope of accreditation shall be made publicly available by the accredited body. |
Plate method (spread plate) | Standards | |
| 162 | Environmental samples from food production and food handling areas - swab E, Environmental samples from production areas - swab E | Number of microorganisms Regulated area: E – Flexible scope of accreditation. Flexible scope includes the elements indicated in document DA-10 for the scope of accreditation of testing laboratories. A list of activities conducted under the flexible scope of accreditation shall be made publicly available by the accredited body. |
Plate method (pour plate) | Standards test procedures | |
| 163 | Environmental samples from the food production and handling area-surface imprint E, Environmental samples from production areas-surface imprint E | Number of microorganisms Regulated area: E – Flexible scope of accreditation. Flexible scope includes the elements indicated in document DA-10 for the scope of accreditation of testing laboratories. A list of activities conducted under the flexible scope of accreditation shall be made publicly available by the accredited body. |
Contact plate method | Test procedures | |
| 164 | Air E | Microorganism count Regulated area: E – Flexible scope of accreditation. Flexible scope includes the elements indicated in document DA-10 for the scope of accreditation of testing laboratories. A list of activities conducted under the flexible scope of accreditation shall be made publicly available by the accredited body. |
Plate method | Test procedures | |
| 165 | Water E | Number of microorganisms Regulated area: E – Flexible scope of accreditation. Flexible scope includes the elements indicated in document DA-10 for the scope of accreditation of testing laboratories. A list of activities conducted under the flexible scope of accreditation shall be made publicly available by the accredited body. |
Membrane filtration method | Standards | |
| 166 | Water E | Number of microorganisms Regulated area: E – Flexible scope of accreditation. Flexible scope includes the elements indicated in document DA-10 for the scope of accreditation of testing laboratories. A list of activities conducted under the flexible scope of accreditation shall be made publicly available by the accredited body. |
Plate method (pour plate) | Standards test procedures | |
| 167 | Carcasses of slaughter animals - swab E | Microorganism count Regulated area: E – Flexible scope of accreditation. Flexible scope includes the elements indicated in document DA-10 for the scope of accreditation of testing laboratories. A list of activities conducted under the flexible scope of accreditation shall be made publicly available by the accredited body. |
Plate method (pour plate) | Standards | |
| 168 | Carcasses of slaughter animals - swab E | Presence of microorganisms Regulated area: E – Flexible scope of accreditation. Flexible scope includes the elements indicated in document DA-10 for the scope of accreditation of testing laboratories. A list of activities conducted under the flexible scope of accreditation shall be made publicly available by the accredited body. |
Culture method with biochemical and serological confirmation | Standards | |
| 169 | Carcasses of slaughter animals - excisions E | Microorganism count Regulated area: E – Flexible scope of accreditation. Flexible scope includes the elements indicated in document DA-10 for the scope of accreditation of testing laboratories. A list of activities conducted under the flexible scope of accreditation shall be made publicly available by the accredited body. |
Plate method (pour plate) | Standards | |
| Sensory Laboratory; Al. Wojska Polskiego 90 A, 82-200 Malbork | |||||
| 170 | Milk and milk products | Appearance, odour, taste, consistency/texture | Simple descriptive test | PN-ISO 22935-2:2013-07 | |
| 171 | Fish and seafood | Muscling, appearance, colour, odour, taste, texture, damage, appearance of the body cavity interior, dressing | Simple descriptive test | PN-A-86767:1986 | |
| 172 | Canned fish | Appearance of the surface and correctness of arrangement, odour, colour and consistency of liquid components, correctness of dressing and preparation of fish, colour and texture of solid components, taste, culinary readiness, internal condition of the packaging | Simple descriptive test | PN-A-86732:1992 | |
| 173 | Smoked fish products | Appearance, surface condition, damage to skin, tissue and belly condition, colour of skin and flesh, odour, taste, texture | Simple descriptive test | PN-A-86772:1985 | |
| 174 | Meat products - cured meats | External appearance, shape and size, type and quality of casing, correct filling of casings, external consistency of the sausage, external colour, odour, appearance of the cross-section, colour of the cross-section, binding and consistency, taste, tenderness and juiciness | Simple descriptive test | PN-A-82062:1988 | |
| 175 | Meat products - canned goods | External appearance of the canned block, shape, colour, consistency, odour, appearance of the canned block in cross-section, colour, degree of binding, arrangement and quality of ingredients, taste, tenderness and juiciness | Simple descriptive test | PN-A-82056:1985 | |
| 176 | Meat and offal of slaughter animals | Appearance – processing, surface condition, cleanliness, colour, odour, consistency | Simple descriptive test | PN-A-82000:1965 | |
| 177 | Poultry meat cuts | Appearance, colour, odour | Simple descriptive test | PN-A-86524:1994 | PN-A-86524:1994/A1:1998 | |
| 178 | Delicatessen products | Assessment before and after preparation: general appearance (surface and cross-section), consistency/texture, odour, taste | Simple descriptive test | PN-A-82107:1996 | |
| 179 | Jams | Appearance, colour, odour, taste, consistency | Simple descriptive test | PN-A-75100:1994 | PN-A-75100:1994/ Az1:2000 | |
| 180 | Bread | External appearance, crust (colour, thickness, other characteristics), crumb (elasticity, porosity, other characteristics), odour, taste | Simple descriptive test | PN-A-74108:1996 | |
| 181 | Pastry products and semi-finished pastry products | External appearance (colour, surface, fracture/cross-section), odour, taste, structure and texture | Simple descriptive test | PN-A-74252:1998 excluding cl. 4.4, 4.5 | |
| 182 | Food concentrates: - dinner concentrate - beverage concentrates - dessert concentrates - cereal coffee extracts and coffee beverages | Organoleptic characteristics: Concentrates: before preparation (consistency, appearance, colour) after preparation (appearance, colour, odour, taste, consistency) Instant coffee: appearance, colour, odour, solubility in water, clarity of the infusion, colour of the infusion, taste and odour of the infusion |
Simple descriptive test | PN-A-79011-2:1998 | PN-A-79011-2:1998/Az1:2000 | PN-A-79011-2:1998/Az2:2008 | |
| 183 | Fruit products, Tropical fruit juices | Colour, odour and taste, appearance | Simple descriptive test | PN-A-75959:1997 | PN-A-75959:1997/Az1:2001 | |
| 184 | Fruit products, Forest fruit juices | Colour, odour and taste, appearance | Simple descriptive test | PN-A-75965:1998 | |
| 185 | Fruit products, Nectars | Colour, odour and taste, appearance | Simple descriptive test | PN-A-75956:1994 | |
| 186 | Vegetable and fruit-vegetable products. Juices | Colour, odour and taste, appearance | Simple descriptive test | PN-A-75958:2002 | |
| 187 | Pasta | Appearance of uncooked pasta, odour of uncooked pasta, appearance of cooked pasta, odour and taste of cooked pasta, minimum cooking time | Simple descriptive test | PN-A-74130:1993 | |
| 188 | Fresh mushrooms | Appearance, presence of impurities, presence of rotten, steamed, slimy, mouldy mushrooms, presence of damaged mushrooms, shape, colour, odour, taste, processing, firmness | Simple descriptive test | PN-A-78509:2007 | |
| 189 | Mushroom products | Appearance of mushrooms, appearance of brine, colour, odour, taste, firmness, presence of impurities, presence of damaged mushrooms | Simple descriptive test | PN-A-78509:2007 | |
| 190 | Food / Non-alcoholic beverages | Clarity, taste, odour, saturation, CO2 | Simple descriptive test | PN-A-79033:1985 | |
| 191 | Food / Poultry products, Poultry offal | Appearance, colour, odour | Simple descriptive test | PN-A-86523:1995 | |
| 192 | Food / Poultry products, Poultry carcasses | Appearance, colour, odour | Simple descriptive test | PN-A-86520:1998 | |
| 193 | Food / Meat and meat products, Minced meat | Appearance, colour, odour | Simple descriptive test | PN-A-82009:1997 | |
| 194 | Food / Mechanically separated poultry meat | Appearance, colour, odour, consistency | Simple descriptive test | PN-A-86522:1992 | |
| 195 | Cereal products – flours, groats | Appearance, colour, odour, taste, moisture, heating, granulation, presence of sand, presence of pests. | Simple descriptive test | PN-A-74013:1964 | |
| 196 | Canned vegetables | Appearance, colour, odour, consistency, taste | Simple descriptive test | PN-A-77807:1997 | PN-A-77807:1997/Az1:2004 | |
| 197 | Vegetable and vegetable-mushroom products- Salads | Appearance and consistency, colour, odour, taste | Simple descriptive test | PN-A-77750:1997 | |
| 198 | Mayonnaise | Consistency, colour, odour, taste | Simple descriptive test | PN-A-86950:1995 | |
| 199 | Mustard | Condition of packaging, appearance and colour, consistency, odour, taste | Simple descriptive test | PN-A-86964:2002 | |
| 200 | Vegetable, fruit, vegetable-fruit and vegetable-mushroom products. Sauces | Appearance and consistency, colour, odour, taste | Simple descriptive test | PN-A-86951:2006 | |
| 201 | Confectionery products | External appearance of the product in the packaging, shape, surface, fracture, degree of filling, colour, odour, taste, consistency | Simple descriptive test | PN-A-88032:1998 excluding cl. 4.10, 4.11, 5 | |
| 202 | Pickled vegetables and fruit | Appearance, colour, consistency, odour, taste | Simple descriptive test | PN-A-77806:1997 | |
| Microbiological Laboratory; ul. Dubois 118D, 93-465 Łódź | |||||
| 203 | Food E | Presence of microorganisms Regulated area: E – Flexible scope of accreditation. Flexible scope includes the elements indicated in document DA-10 for the scope of accreditation of testing laboratories. A list of activities conducted under the flexible scope of accreditation shall be made publicly available by the accredited body. |
Culture method with biochemical and serological confirmation | Standards | |
| 204 | Food E | Presence and identification of microorganisms Regulated area: E – Flexible scope of accreditation. Flexible scope includes the elements indicated in document DA-10 for the scope of accreditation of testing laboratories. A list of activities conducted under the flexible scope of accreditation shall be made publicly available by the accredited body. |
Culture method with biochemical and serological confirmation | Standards | |
| 205 | Food E | Presence of microorganisms Regulated area: E – Flexible scope of accreditation. Flexible scope includes the elements indicated in document DA-10 for the scope of accreditation of testing laboratories. A list of activities conducted under the flexible scope of accreditation shall be made publicly available by the accredited body. |
Culture method with biochemical and microscopic confirmation | Standards | |
| 206 | Food E | Presence of microorganisms Regulated area: E – Flexible scope of accreditation. Flexible scope includes the elements indicated in document DA-10 for the scope of accreditation of testing laboratories. A list of activities conducted under the flexible scope of accreditation shall be made publicly available by the accredited body. |
Culture method with biochemical confirmation | Standards test procedures | |
| 207 | Food E | Presence of microorganism-specific DNA Regulated area: E – Flexible scope of accreditation. Flexible scope includes the elements indicated in document DA-10 for the scope of accreditation of testing laboratories. A list of activities conducted under the flexible scope of accreditation shall be made publicly available by the accredited body. |
Real - time PCR method | Test procedures | |
| 208 | Food E | Presence of microorganisms Regulated area: E – Flexible scope of accreditation. Flexible scope includes the elements indicated in document DA-10 for the scope of accreditation of testing laboratories. A list of activities conducted under the flexible scope of accreditation shall be made publicly available by the accredited body. |
Immunochromatographic method | Test procedures | |
| 209 | Food E | Presence of microorganisms Regulated area: E – Flexible scope of accreditation. Flexible scope includes the elements indicated in document DA-10 for the scope of accreditation of testing laboratories. A list of activities conducted under the flexible scope of accreditation shall be made publicly available by the accredited body. |
Culture method | Test procedures | |
| 210 | Food E | Microorganism count Regulated area: E – Flexible scope of accreditation. Flexible scope includes the elements indicated in document DA-10 for the scope of accreditation of testing laboratories. A list of activities conducted under the flexible scope of accreditation shall be made publicly available by the accredited body. |
Plate method (spread plate) | Standards test procedures | |
| 211 | Food E | Microorganism count Regulated area: E – Flexible scope of accreditation. Flexible scope includes the elements indicated in document DA-10 for the scope of accreditation of testing laboratories. A list of activities conducted under the flexible scope of accreditation shall be made publicly available by the accredited body. |
Plate method (pour plate) | Standards test procedures | |
| 212 | Food E | Microorganism count Regulated area: E – Flexible scope of accreditation. Flexible scope includes the elements indicated in document DA-10 for the scope of accreditation of testing laboratories. A list of activities conducted under the flexible scope of accreditation shall be made publicly available by the accredited body. |
Plate method (petrifilm) | Test procedures | |
| 213 | Food E | Package tightness Regulated area: E – Flexible scope of accreditation. Flexible scope includes the elements indicated in document DA-10 for the scope of accreditation of testing laboratories. A list of activities conducted under the flexible scope of accreditation shall be made publicly available by the accredited body. |
Vacuum method | Standards | |
| 214 | Food E | Durability Regulated area: E – Flexible scope of accreditation. Flexible scope includes the elements indicated in document DA-10 for the scope of accreditation of testing laboratories. A list of activities conducted under the flexible scope of accreditation shall be made publicly available by the accredited body. |
Thermostatic test method | Standards | |
| 215 | Feed E | Presence of microorganisms Regulated area: E – Flexible scope of accreditation. Flexible scope includes the elements indicated in document DA-10 for the scope of accreditation of testing laboratories. A list of activities conducted under the flexible scope of accreditation shall be made publicly available by the accredited body. |
Culture method with biochemical and serological confirmation | Standards | |
| 216 | Feed E | Presence of microorganisms Regulated area: E – Flexible scope of accreditation. Flexible scope includes the elements indicated in document DA-10 for the scope of accreditation of testing laboratories. A list of activities conducted under the flexible scope of accreditation shall be made publicly available by the accredited body. |
Culture method with biochemical confirmation | Standards test procedures | |
| 217 | Feed E | Presence of microorganism-specific DNA Regulated area: E – Flexible scope of accreditation. Flexible scope includes the elements indicated in document DA-10 for the scope of accreditation of testing laboratories. A list of activities conducted under the flexible scope of accreditation shall be made publicly available by the accredited body. |
Real - time PCR method | Test procedures | |
| 218 | Feed E | Presence of microorganisms Regulated area: E – Flexible scope of accreditation. Flexible scope includes the elements indicated in document DA-10 for the scope of accreditation of testing laboratories. A list of activities conducted under the flexible scope of accreditation shall be made publicly available by the accredited body. |
Immunochromatographic method | Test procedures | |
| 219 | Feed E | Presence of microorganisms Regulated area: E – Flexible scope of accreditation. Flexible scope includes the elements indicated in document DA-10 for the scope of accreditation of testing laboratories. A list of activities conducted under the flexible scope of accreditation shall be made publicly available by the accredited body. |
Culture method | Test procedures | |
| 220 | Feed E | Microorganism count Regulated area: E – Flexible scope of accreditation. Flexible scope includes the elements indicated in document DA-10 for the scope of accreditation of testing laboratories. A list of activities conducted under the flexible scope of accreditation shall be made publicly available by the accredited body. |
Plate method (spread plate) | Standards test procedures | |
| 221 | Feed E | Microorganism count Regulated area: E – Flexible scope of accreditation. Flexible scope includes the elements indicated in document DA-10 for the scope of accreditation of testing laboratories. A list of activities conducted under the flexible scope of accreditation shall be made publicly available by the accredited body. |
Plate method (pour plate) | Standards test procedures | |
| 222 | Feed E | Microorganism count Regulated area: E – Flexible scope of accreditation. Flexible scope includes the elements indicated in document DA-10 for the scope of accreditation of testing laboratories. A list of activities conducted under the flexible scope of accreditation shall be made publicly available by the accredited body. |
Plate method (petrifilm) | Test procedures | |
| 223 | Environmental samples from food production and food handling areas – swab E | Presence of microorganisms Regulated area: E – Flexible scope of accreditation. Flexible scope includes the elements indicated in document DA-10 for the scope of accreditation of testing laboratories. A list of activities conducted under the flexible scope of accreditation shall be made publicly available by the accredited body. |
Culture method with biochemical and serological confirmation | Standards | |
| 224 | Environmental samples from food production and food handling areas – swab E | Presence and identification of microorganisms Regulated area: E – Flexible scope of accreditation. Flexible scope includes the elements indicated in document DA-10 for the scope of accreditation of testing laboratories. A list of activities conducted under the flexible scope of accreditation shall be made publicly available by the accredited body. |
Culture method with biochemical and serological confirmation | Standards | |
| 225 | Environmental samples from food production and food handling areas – swab E | Presence of microorganisms Regulated area: E – Flexible scope of accreditation. Flexible scope includes the elements indicated in document DA-10 for the scope of accreditation of testing laboratories. A list of activities conducted under the flexible scope of accreditation shall be made publicly available by the accredited body. |
Culture method with biochemical and microscopic confirmation | Standards | |
| 226 | Environmental samples from food production and food handling areas – swab E | Presence of microorganisms Regulated area: E – Flexible scope of accreditation. Flexible scope includes the elements indicated in document DA-10 for the scope of accreditation of testing laboratories. A list of activities conducted under the flexible scope of accreditation shall be made publicly available by the accredited body. |
Culture method with biochemical confirmation | Standards test procedures | |
| 227 | Environmental samples from food production and food handling areas – swab E | Presence of microorganism-specific DNA Regulated area: E – Flexible scope of accreditation. Flexible scope includes the elements indicated in document DA-10 for the scope of accreditation of testing laboratories. A list of activities conducted under the flexible scope of accreditation shall be made publicly available by the accredited body. |
Real - time PCR method | Test procedures | |
| 228 | Environmental samples from food production and food handling areas – swab E | Presence of microorganisms Regulated area: E – Flexible scope of accreditation. Flexible scope includes the elements indicated in document DA-10 for the scope of accreditation of testing laboratories. A list of activities conducted under the flexible scope of accreditation shall be made publicly available by the accredited body. |
Immunochromatographic method | Test procedures | |
| 229 | Environmental samples from food production and food handling areas – swab E | Microorganism count Regulated area: E – Flexible scope of accreditation. Flexible scope includes the elements indicated in document DA-10 for the scope of accreditation of testing laboratories. A list of activities conducted under the flexible scope of accreditation shall be made publicly available by the accredited body. |
Plate method (spread plate) | Standards test procedures | |
| 230 | Environmental samples from food production and food handling areas – swab E | Microorganism count Regulated area: E – Flexible scope of accreditation. Flexible scope includes the elements indicated in document DA-10 for the scope of accreditation of testing laboratories. A list of activities conducted under the flexible scope of accreditation shall be made publicly available by the accredited body. |
Plate method (pour plate) | Standards test procedures | |
| 231 | Environmental samples from food production and food handling areas - surface imprint E | Microorganism count Regulated area: E – Flexible scope of accreditation. Flexible scope includes the elements indicated in document DA-10 for the scope of accreditation of testing laboratories. A list of activities conducted under the flexible scope of accreditation shall be made publicly available by the accredited body. |
Contact plate method | Test procedures | |
| 232 | Air E | Microorganism count Regulated area: E – Flexible scope of accreditation. Flexible scope includes the elements indicated in document DA-10 for the scope of accreditation of testing laboratories. A list of activities conducted under the flexible scope of accreditation shall be made publicly available by the accredited body. |
Plate method | Test procedures | |
| 233 | Carcasses of slaughter animals – swab E | Presence of microorganisms Regulated area: E – Flexible scope of accreditation. Flexible scope includes the elements indicated in document DA-10 for the scope of accreditation of testing laboratories. A list of activities conducted under the flexible scope of accreditation shall be made publicly available by the accredited body. |
Culture method with biochemical and serological confirmation | Standards | |
| 234 | Carcasses of slaughter animals – swab E | Microorganism count Regulated area: E – Flexible scope of accreditation. Flexible scope includes the elements indicated in document DA-10 for the scope of accreditation of testing laboratories. A list of activities conducted under the flexible scope of accreditation shall be made publicly available by the accredited body. |
Plate method (pour plate) | Standards | |
| 235 | Carcasses of slaughter animals – excision samplesE | Microorganism count | Plate method (pour plate) | Standards | |
| 236 | Water E | Presence of microorganisms Regulated area: E – Flexible scope of accreditation. Flexible scope includes the elements indicated in document DA-10 for the scope of accreditation of testing laboratories. A list of activities conducted under the flexible scope of accreditation shall be made publicly available by the accredited body. |
Culture method with biochemical and serological confirmation | Standards | |
| 237 | Water E | Microorganism count Regulated area: E – Flexible scope of accreditation. Flexible scope includes the elements indicated in document DA-10 for the scope of accreditation of testing laboratories. A list of activities conducted under the flexible scope of accreditation shall be made publicly available by the accredited body. |
Plate method (pour plate) | Standards | |
| 238 | Water E | Microorganism count Regulated area: E – Flexible scope of accreditation. Flexible scope includes the elements indicated in document DA-10 for the scope of accreditation of testing laboratories. A list of activities conducted under the flexible scope of accreditation shall be made publicly available by the accredited body. |
Membrane filtration method | Standards | |
| 239 | Poultry and poultry products E | Identification of microorganisms Regulated area: E – Flexible scope of accreditation. Flexible scope includes the elements indicated in document DA-10 for the scope of accreditation of testing laboratories. A list of activities conducted under the flexible scope of accreditation shall be made publicly available by the accredited body. |
Culture method with biochemical and serological confirmation | Standards | |
| Chemical Laboratory; ul. Dubois 118D, 93-465 Łódź | |||||
| 240 | Fruit and vegetables (fresh or frozen) | Content of dithiocarbamate residues expressed as CS2 Range (0,025 – 7,500) mg/kg |
UV spectrophotometric method | PN-EN 12396- 3:2002 | |
| 241 | Agricultural products E, Feed E, Food E | Element content Regulated area: E – Flexible scope of accreditation. Flexible scope includes the elements indicated in document DA-10 for the scope of accreditation of testing laboratories. A list of activities conducted under the flexible scope of accreditation shall be made publicly available by the accredited body. |
Inductively coupled plasma mass spectrometry (ICP-MS) | Standards | |
| 242 | Agricultural products E, Food E | Pesticide residue content Regulated area: E – Flexible scope of accreditation. Flexible scope includes the elements indicated in document DA-10 for the scope of accreditation of testing laboratories. A list of activities conducted under the flexible scope of accreditation shall be made publicly available by the accredited body. |
High-performance liquid chromatography with tandem mass spectrometry detection (LC-MS/MS) | EURL-SRM QuPPe PO Method | |
| 243 | Agricultural products E, Food E | Pesticide residue content Regulated area: E – Flexible scope of accreditation. Flexible scope includes the elements indicated in document DA-10 for the scope of accreditation of testing laboratories. A list of activities conducted under the flexible scope of accreditation shall be made publicly available by the accredited body. |
High-performance liquid chromatography with tandem mass spectrometry detection (LC-MS/MS) | Standards | |
| 244 | Agricultural products E, Food E | Pesticide residue content Regulated area: E – Flexible scope of accreditation. Flexible scope includes the elements indicated in document DA-10 for the scope of accreditation of testing laboratories. A list of activities conducted under the flexible scope of accreditation shall be made publicly available by the accredited body. |
Gas chromatography with tandem mass spectrometry detection (GC-MS/MS ) | Standards | |
| 245 | Agricultural products E, Feed E, Food E | Acrylamide content Regulated area: E – Flexible scope of accreditation. Flexible scope includes the elements indicated in document DA-10 for the scope of accreditation of testing laboratories. A list of activities conducted under the flexible scope of accreditation shall be made publicly available by the accredited body. |
High-performance liquid chromatography with tandem mass spectrometry detection (LC-MS/MS) | PB/CHL/52 | |
| 246 | Agricultural products E, Feed E, Food E | Mycotoxin content Regulated area: E – Flexible scope of accreditation. Flexible scope includes the elements indicated in document DA-10 for the scope of accreditation of testing laboratories. A list of activities conducted under the flexible scope of accreditation shall be made publicly available by the accredited body. |
High-performance liquid chromatography with tandem mass spectrometry detection (LC-MS/MS) | PB/CHL/48 | |
| 247 | Milk and dairy products E | Aflatoxin M1 content Regulated area: E – Flexible scope of accreditation. Flexible scope includes the elements indicated in document DA-10 for the scope of accreditation of testing laboratories. A list of activities conducted under the flexible scope of accreditation shall be made publicly available by the accredited body. |
High-performance liquid chromatography with tandem mass spectrometry detection (LC-MS/MS) | PB/CHL/48 | |
| 248 | Agricultural products E, Feed E, Food E | Content of antioxidants Regulated area: E – Flexible scope of accreditation. Flexible scope includes the elements indicated in document DA-10 for the scope of accreditation of testing laboratories. A list of activities conducted under the flexible scope of accreditation shall be made publicly available by the accredited body. |
High-performance liquid chromatography with diode array detection (HPLC-DAD) | PB/53/CHL | |
| 249 | Agricultural products, including feed E, Food E | Element content Regulated area: E – Flexible scope of accreditation. Flexible scope includes the elements indicated in document DA-10 for the scope of accreditation of testing laboratories. A list of activities conducted under the flexible scope of accreditation shall be made publicly available by the accredited body. |
Inductively coupled plasma mass spectrometry method (ICP-MS) | Standards | |
| 250 | Agricultural products, including feed E, Food E | Polycyclic aromatic hydrocarbons (PAH) content Regulated area: E – Flexible scope of accreditation. Flexible scope includes the elements indicated in document DA-10 for the scope of accreditation of testing laboratories. A list of activities conducted under the flexible scope of accreditation shall be made publicly available by the accredited body. |
Gas chromatography with tandem mass spectrometry detection (GC-MS/MS) | Test procedures | |
| 251 | Agricultural products E, Food E | Content of ethylene oxide residues (sum of ethylene oxide and 2-chloroethanol expressed as ethylene oxide) Regulated area: E – Flexible scope of accreditation. Flexible scope includes the elements indicated in document DA-10 for the scope of accreditation of testing laboratories. A list of activities conducted under the flexible scope of accreditation shall be made publicly available by the accredited body. |
Gas chromatography with tandem mass spectrometry detection (GC-MS/MS) | Test procedures | |
| 252 | Agricultural products E, Food E | Pyrrolizidine alkaloid content Regulated area: E – Flexible scope of accreditation. Flexible scope includes the elements indicated in document DA-10 for the scope of accreditation of testing laboratories. A list of activities conducted under the flexible scope of accreditation shall be made publicly available by the accredited body. |
High-performance liquid chromatography with tandem mass spectrometry detection (LC-MS/MS) | Test procedures | |
| Sensory Laboratory; ul. Dubois 118D, 93-465 Łódź | |||||
| 253 | Meat and offal of slaughter animals | Appearance- processing, surface condition, cleanliness, colour, odour, consistency | Simple descriptive test | PN-A-82000:1965 | |
| 254 | Poultry meat cuts | Appearance, colour, odour | Simple descriptive test | PN-A-86524:1994 | PN-A-86524:1994/A1:1998 | |
| 255 | Poultry products, Poultry meat products | Appearance, colour, odour | Simple descriptive test | PN-A-86523:1995 | |
| 256 | Poultry products, Poultry carcasses | Appearance, colour, odour | Simple descriptive test | PN-A-86520:1998 | |
| 257 | Meat and meat products, Minced meat | Appearance, colour, odour | Simple descriptive test | PN-A-82009:1997 | |
| 258 | Meat products- cured meats | External appearance, shape and size, type and quality of casing, correct filling of casings, external consistency of the sausage, external colour, odour, appearance of the cross-section, colour of the cross-section, binding and consistency, taste, tenderness and juiciness | Simple descriptive test | PN-A-82062:1988 | |
| 259 | Delicatessen products- raw meats with additives/spices | Appearance and colour, odour, consistency, taste | Simple descriptive test | PB/SL/01 issue 1 of 07.11.2024 | |
| 260 | Raw, fresh vegetables | Appearance, colour, odour, consistency, taste | Simple descriptive test | PB/SL/02 issue 2 of 24.01.2025 | |
| 261 | Raw, fresh fruit | Appearance, colour, odour, consistency, taste | Simple descriptive test | PB/SL/03 issue 2 of 24.01.2025 | |
Reference standards (121)
AOAC 971.27
EURL-SRM QuPPe PO Method
ISO 1871:2009
Instruction IT/L/08 issue 02 of 24.11.2023
Manufacturer's instructions for the SAS Super IAQ air sampler; issue 1.2; date of issue: July 2016
Standards
Standards test procedures
Standards test procedures Legal regulations
Standards Legal regulations
PB/53/CHL
PB/CH/02 NF, issue 2 of 25.11.2022
PB/CH/07 NF, issue 3 of 10.02.2023
PB/CH/08 NF, issue 3 of 10.02.2023
PB/CH/10 issue 6 of 01.06.2023
PB/CH/11 issue 3 of 23.10.2018
PB/CH/18 NF issue 01 of 02.09.2024
PB/CH/19 NF issue 01 of 02.09.2024
PB/CH/22 issue 1 of 29.05.2012
PB/CH/41 issue 1 of 31.10.2019
PB/CH/44 issue 2 of 03.03.2022
PB/CH/51
PB/CH/54 issue 2 of 27.11.2023
PB/CH/59 issue 2 of 08.01.2024
PB/CH/60 issue 01 of 02.09.2024
PB/CH/61 issue 01 of 11.10.2024
PB/CH/62 issue 1 of 28.03.2025
PB/CH/63 issue 1 of 30.09.2025
PB/CHL/48
PB/CHL/52
PB/MS/05 issue 4 of 22.01.2015 based on the test instructions Delvotest SP NT MCS and Delvotest T MCS
PB/MS/07 issue 01 of 01.10.2015 based on the instructions for the Bactoscan FC instrument
PB/MS/08 issue 1 of 04.06.2021 based on the instructions for the Milkoscan 6000 instrument
PB/SL/01 issue 1 of 07.11.2024
PB/SL/02 issue 2 of 24.01.2025
PB/SL/03 issue 2 of 24.01.2025
PN-90/A-75101/04+Az1:2002
PN-A-74013:1964
PN-A-74108:1996
PN-A-74130:1993
PN-A-74252:1998 excluding cl. 4.4, 4.5
PN-A-74780:1996, cl. 5.3.5.
PN-A-74780:1996, cl. 5.3.6.
PN-A-75100:1994
PN-A-75100:1994/ Az1:2000
PN-A-75101-10:1990
PN-A-75956:1994
PN-A-75958:2002
PN-A-75959:1997
PN-A-75959:1997/Az1:2001
PN-A-75965:1998
PN-A-77750:1997
PN-A-77806:1997
PN-A-77807:1997
PN-A-77807:1997/Az1:2004
PN-A-78509:2007
PN-A-79011-10:1998+Az 1:2001
PN-A-79011-2:1998
PN-A-79011-2:1998/Az1:2000
PN-A-79011-2:1998/Az2:2008
PN-A-79011-9:1998
PN-A-79033:1985
PN-A-82000:1965
PN-A-82009:1997
PN-A-82056:1985
PN-A-82062:1988
PN-A-82100:1985
PN-A-82100:1985 cl. 2.13.
PN-A-82100:1985 cl. 2.14.
PN-A-82107:1996
PN-A-82350:1996, cl. 3.6.5.
PN-A-82350:1996, cl. 3.6.6
PN-A-86520:1998
PN-A-86522:1992
PN-A-86523:1995
PN-A-86524:1994
PN-A-86524:1994/A1:1998
PN-A-86732:1992
PN-A-86734:1967
PN-A-86746:1974
PN-A-86767:1986
PN-A-86772:1985
PN-A-86782:1987
PN-A-86950:1995
PN-A-86950:1995 + Ap1:2000
PN-A-86950:1995/1+Ap1:2000P, cl. 5.3.6.; PN-EN ISO 660:2021-03
PN-A-86951:2006
PN-A-86964:2002
PN-A-88024:1979 cl. 2.3.6
PN-A-88024:1979 cl. 2.5
PN-A-88032:1998 excluding cl. 4.10, 4.11, 5
PN-C-04504:1992
PN-C-04963:1989
PN-EN 1132:1999
PN-EN 12133:2001
PN-EN 12147:2000
PN-EN 12396- 3:2002
PN-EN ISO 13366-2:2007 using the Fossomatic 5000 instrument
PN-EN ISO 18593:2018-08
PN-EN ISO 19343:2017-08
PN-EN ISO 19458:2007 excluding cl. 4.4.3, 4.4.4, 4.4.5, 4.4.6
PN-EN ISO 27107:2012
PN-EN ISO 3727-2:2004
PN-EN ISO 5764:2010 using the Cryostar instrument
PN-EN ISO 5943:2007
PN-EN ISO 660:2021-03
PN-EN ISO 8968-3:2008
PN-ISO 1444:2000
PN-ISO 15648:2015-07
PN-ISO 1841-2:2002
PN-ISO 2271:2000
PN-ISO 22935-2:2013-07
PN-ISO 2917:2001 + Ap1:2002
PN-ISO 5667-5:2017-10
PN-ISO 7238:2013
PN-ISO 8262-3:2011
PN-ISO 9622:2015-09 using the Milkoscan 6000 instrument
Test procedures
Commission Regulation (EC) No 152/2009 of 27 January 2009
Commission Implementing Regulation (EU) 2019/627 of 15 March 2019 (Annex VI, chapter II)
Annex I Regulation (EU) No 1169/2011 of 25.10.2011 (L 304/18)
Annex XIV Regulation (EU) No 1169/2011 of 25.10.2011 (L 304/18)