🇵🇱 CONTROL FOOD Sp. z o.o. PL
Food & beveragesMicrobiologyEnvironmentWater & wastewater
CONTROL FOOD Sp. z o.o. is a laboratory accredited by PCA under number AB 483 (Mysiadło, Poland). Its accreditation scope covers 72 test methods in the following areas: Food & beverages, Microbiology, Environment, Water & wastewater. Test objects include: Meat and meat products, Meat and meat products, Delicatessen products, Environmental samples from food production and food trade areas: -…, Delicatessen products. Most frequently used techniques: Plate method (pour plate), Enzyme immunoassay method ELISA, Plate method (spread plate).
At a glance
- Accreditation number: PCA AB 483
- Methods in scope: 72
- Types of test objects: 37
- Techniques used: 19
- City: Mysiadło, Poland
- Accreditation number
- AB 483
- Accreditation body
- PCA
- Address
- Nowa Iwiczna ul. Różana 12, 05-500 Mysiadło, LABORATORIUM, Al. 550-lecia 1
- City
- Mysiadło, Poland
What this laboratory tests (37)
- Meat and meat products — 10 methods
- Meat and meat products, Delicatessen products — 10 methods
- Environmental samples from food production and food trade areas: - swab from a template-delimited surface - swab from a surface not delimited by a template, including from hands — 9 methods
- Delicatessen products — 3 methods
- Environmental samples from food production and food trade areas – swabs — 3 methods
- Carcasses of slaughter animals - excised samples — 2 methods
- Environmental samples from food production and food trade areas: - surface imprint — 2 methods
- Milk and dairy products, Dairy products, Meat and meat products, Delicatessen products, Flour and cereal products, Fish, Beverages — 2 methods
- Milk and dairy products, Meat and meat products, Fish and fish products, Fruit, vegetables and fruit-vegetable products, Dried fruit, nuts, flakes, seeds and vegetables, Bakery and confectionery products, Ready meals, Pet food — 2 methods
- Pork and pork meat products — 2 methods
- Carcasses of slaughter animals - excised samples - swabs — 1 method
- Carcasses of slaughter animals - swabs - rinse liquids — 1 method
- Carcasses of slaughter animals: - swabs — 1 method
- Carcasses of slaughter animals: - swabs from an area delimited by a template — 1 method
- 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 — 1 method
- and 22 more
Analytical techniques used (19)
- Plate method (pour plate) — 11 methods
- Enzyme immunoassay method ELISA — 6 methods
- Plate method (spread plate) — 6 methods
- Culture method with biochemical and serological confirmation — 5 methods
- Culture method with biochemical confirmation — 4 methods
- Gravimetric method — 4 methods
- Real-time PCR method — 4 methods
- Culture method — 3 methods
- Culture method with biochemical and microscopic confirmation — 3 methods
- Spectrophotometric method — 3 methods
- Titrimetric method — 3 methods
- Contact plate method — 2 methods
- Extraction-gravimetric method — 2 methods
- Plate method (Petrifilm) — 2 methods
- Electrochemical method — 1 method
- and 4 more
Laboratory sections (2)
- Microbiology Laboratory; Al. 550-lecia 1, 08-300 Sokołów Podlaski — 42 methods
- Chemical Laboratory; Al. 550-lecia 1, 08-300 Sokołów Podlaski — 30 methods
Laboratory locations
- CONTROL FOOD Sp. z o.o. (main site) — Nowa Iwiczna ul. Różana 12, 05-500 Mysiadło
- Chemical Laboratory — Al. 550-lecia 1, 08-300 Sokołów Podlaski
- Microbiological Laboratory — Al. 550-lecia 1, 08-300 Sokołów Podlaski
- Chemical Laboratory; Al. 550-lecia 1, 08-300 Sokołów Podlaski
- Microbiology Laboratory; Al. 550-lecia 1, 08-300 Sokołów Podlaski
Certificate information
- Issue date
- 04.05.2026
- Issue no.
- 26
Accreditation scope — test methods (72)
| No. | Test object | Methodology / Parameters | Technique | Reference document | |
|---|---|---|---|---|---|
| Chemical Laboratory; Al. 550-lecia 1, 08-300 Sokołów Podlaski | |||||
| 1 | Meat and meat products | Chloride content (NaCl) Range (0,25 - 10,00) % |
Potentiometric titration method | PN-ISO 1841-2:2002 | |
| 2 | Meat and meat products | Water content Range (7,00 - 80,00) % |
Gravimetric method | PN-ISO 1442:2000 | |
| 3 | Meat and meat products | Total phosphorus content Range (0,30 - 0,80) % Range (3,0 – 8,0) g/kg Added phosphorus content (calculated) |
Gravimetric method | PN-A-82060:1999 | |
| 4 | Meat and meat products | Hydroxyproline content Range (0,03 - 0,50) % |
Spectrophotometric method | PN-ISO 3496:2000 | |
| 5 | Meat and meat products | Collagen content (calculated), Ratio of collagen content to protein content (calculated) | Regulation (EU) No 1169/2011 of the European Parliament and of the Council of 25.10.2011 (OJ L 304 of 22.11.2011, p. 18, as amended) | ||
| 6 | Meat and meat products | Free fat content Range (1,0 - 85,0) % |
Extraction-gravimetric method | PN-ISO 1444:2000 | |
| 7 | Meat and meat products | Nitrite content Range (5– 125) mg/kg |
Spectrophotometric method | PN-EN 12014-3:2006 +Ap1:2008 | |
| 8 | Meat and meat products | Nitrate content Range (5– 125) mg/kg |
Spectrophotometric method | PN-EN 12014-3:2006 +Ap1:2008 | |
| 9 | Meat and meat products, Protein preparations, Delicatessen products | Kjeldahl nitrogen content Range (0,2 - 15,00) % Protein content (calculated) |
Titrimetric method | PN-75/A-04018+Az3:2002 | |
| 10 | Meat and meat products, Delicatessen products | Total ash content Range (0,3 - 7,0) % |
Gravimetric method | PN-ISO 936:2000 | |
| 11 | Meat and meat products, Delicatessen products, Cereal products | Fibre content Range (0,5 -8,5)% |
Enzymatic-gravimetric method | AOAC 991.43:1994 | |
| 12 | Meat and meat products, Delicatessen products | Sugar content Range (0,1 – 12,0) % Luff-Schoorl |
Titrimetric method | PN-85/A-82100 cl. 2.5 | |
| 13 | Meat and meat products, Delicatessen products | Starch content Range (0,4 - 16,0) % Luff-Schoorl |
Titrimetric method | PN-85/A-82100 cl. 2.6 | |
| 14 | Meat and meat products, Delicatessen products | Available carbohydrate content (calculated) | Regulation (EU) No 1169/2011 of the European Parliament and of the Council of 25.10.2011(OJ L 304 of 22.11.2011, p. 18, as amended) | ||
| 15 | Meat and meat products, Delicatessen products | Total carbohydrate content (calculated) | PB-22 issue 2 of 09.12.2024 | ||
| 16 | Meat and meat products, Delicatessen products | Energy value (calculated) | PB-22 issue 2 of 09.12.2024 | ||
| 17 | Meat and meat products, Delicatessen products | Water activity Range 0,560 – 0,993 |
Electrochemical method | PN-ISO 21807:2005 | |
| 18 | Delicatessen products | Water content Range (23,0 – 90,0) % |
Gravimetric method | PN-85/A-82100 cl. 2.2 | |
| 19 | Delicatessen products | Total fat content (after hydrolysis) Range (0,3 – 75,0)% |
Extraction-gravimetric method | PN-85/A-82100 cl. 2.3.2 | |
| 20 | Delicatessen products | Sodium chloride content Range (0,5 – 3,5)% |
Titrimetric method (Mohr) | PN-85/A-82100 cl. 2.7 | |
| 21 | Meat and meat products | pH Range 4,00 – 8,00 |
Potentiometric method | PN-ISO 2917:2001 +Ap1:2002 | |
| 22 | Meat and meat products, Delicatessen products | Gliadin content Range (2,5 – 80,0) mg/kg Gluten protein content Range (5,0 – 160,0) mg/kg (calculated) |
Enzyme immunoassay method ELISA | PB-26 issue 2 of 29.09.2023 | based on the manufacturer's instructions for the R-Biopharm RIDASCREEN Gliadin ELISA test | |
| 23 | Meat and meat products, Delicatessen products | Soy protein content Range (1,3 – 25,0) mg/kg |
Enzyme immunoassay method ELISA | PB-29 issue 1 of 25.07.2025 | based on the manufacturer's instructions | |
| 24 | Environmental samples from food production and food trade areas | Presence of soy proteins on the swabbed surface | Enzyme immunoassay method ELISA | PB-29 issue 1 of 25.07.2025 | based on the manufacturer's instructions | |
| 25 | Meat and meat products, Delicatessen products | Milk protein content Range (2,5 – 25,0) mg/kg |
Enzyme immunoassay method ELISA | PB-30 issue 1 of 25.07.2025 | based on the manufacturer's instructions | |
| 26 | Environmental samples from food production and food trade areas – swabs | Gliadin protein content Range (0,05 – 25,0) mg/swab area Gluten protein content Range (0,1 – 50,0) mg/tested area (calculated) |
Enzyme immunoassay method ELISA | PB-26 issue 2 of 29.09.2023 | based on the manufacturer's instructions for the R-Biopharm RIDASCREEN Gliadin ELISA test | |
| 27 | Environmental samples from food production and food trade areas – swabs | Presence of milk proteins on the swabbed surface | Enzyme immunoassay method ELISA | PB-30 issue 1 of 25.07.2025 | based on the manufacturer's instructions | |
| 28 | Environmental samples from food production and food trade areas – swabs | Sampling for biological testing (allergens) | PN-EN ISO 18593:2018-08 | ||
| 29 | Pork and pork meat products | Meat content (calculated) | Commission Regulation (EC) No 2004/2002 of 8 November 2002 (OJ L 308 of 09.11.2002) | ||
| 30 | Pork and pork meat products | Content of added water (calculated) | Regulation (EU) No 1169/2011 of the European Parliament and of the Council of 25.10.2011(OJ L 304 of 22.11.2011, p. 18, as amended) | ||
| Microbiology Laboratory; Al. 550-lecia 1, 08-300 Sokołów Podlaski | |||||
| 31 | Milk and dairy products, Dairy products, Beverages, Vegetables and vegetable products, Fruit products, Flour and cereal products, Meat and meat products, Delicatessen products, Fish, Confectionery products, Spices, Dry and freeze-dried products | Coagulase-positive staphylococci count (Staphylococcus aureus and other species) | Plate method (spread plate) | PN-EN ISO 6888-1:2022-03 +A1:2024-02 | |
| 32 | Milk and dairy products, Dairy products, Beverages, Vegetables and vegetable products, Fruit products, Cereal and cereal products, Meat and meat products, Delicatessen products, Confectionery products, Fish, Spices, Dry and freeze-dried products | Coagulase-positive staphylococci count (Staphylococcus aureus and other species) | Plate method (pour plate) | PN-EN ISO 6888-2:2022-03 +A1:2024-02 | |
| 33 | Milk and dairy products, Dairy products, Vegetables and vegetable products, Fruit and fruit products, Meat and meat products, Delicatessen products, Herbs and spices | Presence of Salmonella spp. | Culture method with biochemical and serological confirmation | PN-EN ISO 6579-1:2017-04 +A1:2020-09 | |
| 34 | Milk and dairy products, Dairy products, Beverages, Vegetables and vegetable products, Fruit products, Cereal and cereal products, Meat and meat products, Delicatessen products, Fish, Spices and herbs, Dry and freeze-dried products | Escherichia coli count | Plate method (pour plate) | PN-ISO 16649-2:2004 | |
| 35 | Milk and dairy products, Dairy products, Beverages, Fruit products, Vegetables and vegetable products, Cereal and cereal products, Meat and meat products, Delicatessen products, Fish, Herbs and spices, Confectionery products, Dry and freeze-dried products | Enterobacteriaceae count | Plate method (pour plate) | PN-ISO 21528-2:2017-08 | |
| 36 | Milk and dairy products, Dairy products, Beverages, Fruit products, Vegetables and vegetable products, Cereals and cereal products, Meat and meat products, Delicatessen products, Herbs and spices, Dry and freeze-dried products | Total viable count | Plate method (pour plate) | PN-EN ISO 4833 – 1:2013-12 +Ap1:2016-11 +A1:2022-06 | |
| 37 | Milk and dairy products, Dairy products, Meat and meat products, Delicatessen products, Flour and cereal products, Fish, Beverages | Presence of Listeria monocytogenes | Culture method with biochemical confirmation | PN-EN ISO 11290-1:2017-07 | |
| 38 | Milk, milk products and preparations, Beverages, Cereal and cereal products, Meat and meat products, Delicatessen products, Fruit and fruit products, Vegetables and vegetable products, Confectionery products, Fish, Powdered and freeze-dried products | Listeria monocytogenes count | Plate method (spread plate) | PN-EN ISO 11290-2:2017-07 | |
| 39 | Milk, Dairy products, Beverages, Cereals and cereal products, Vegetables and vegetable products, Fruit products, Meat and meat products, Delicatessen products, Fish, Spices, Confectionery products | Mesophilic lactic acid bacteria count | Plate method (pour plate) | PN-ISO 15214:2002 | |
| 40 | Products with water activity aw ≤ 0,6, Milk, Spices, Herbs, Additives, Flour, Dry and freeze-dried products | Mould and yeast count | Plate method (pour plate) | PN-ISO 7954:1999 | |
| 41 | Milk and dairy products, Meat and meat products, Delicatessen products, Spices | Presence of coagulase-positive staphylococci | Culture method | PN-EN ISO 6888-3 :2004 cl. 9.1 +AC:2005 | |
| 42 | Meat and meat products | Presence of anaerobic spore-forming bacteria and anaerobic sulfite (IV)-reducing spore-forming bacteria | Culture method | PN-A-82055-12:1997 cl. 2 | |
| 43 | Poultry meat | Presence of Salmonella Typhimurium, Salmonella Enteritidis | Culture method with biochemical and serological confirmation | PN-EN ISO 6579-1:2017-04 +A1:2020-09 + Kauffmann–White–Le Minor scheme (2007) | |
| 44 | Products with water activity aw >0,95, Milk and milk products, Dairy preparations, Beverages, Fruit, Vegetables and vegetable products, Meat and meat products, Delicatessen products, Cereal products | Mould and yeast count | Plate method (spread plate) | PN-ISO 21527-1:2009 | |
| 45 | Products with water activity 0,6˂ aw ≤0,95, Milk product, Juices, Fruit and fruit products, Seeds, Cereals and cereal products, Meat preparations and products, Seasoning, Dough and confectionery products | Mould and yeast count | Plate method (spread plate) | PN – ISO 21527-2:2009 | |
| 46 | Milk and dairy products, Dairy products, Beverages, Vegetables and vegetable products, Fruit products, Flour and cereal products, Meat and meat products, Delicatessen products, Fish, Spices, Dry and freeze-dried products | Coliform bacteria count | Plate method (pour plate) | PN-ISO 4832:2007 | |
| 47 | Raw meat, Vegetables | Presence of Escherichia coli O157 | Culture method with biochemical and serological confirmation | PN-EN ISO 16654:2002 +A1:2017-06 +A2:2023-08 | |
| 48 | Milk and dairy products, Meat and meat products, Fish and fish products, Fruit, vegetables and fruit-vegetable products, Dried fruit, nuts, flakes, seeds and vegetables, Bakery and confectionery products, Ready meals, Pet food | Presence of Salmonella DNA | Real-time PCR method | PB-27 issue 1 of 05.02.2025 | based on the test manufacturer's instructions | |
| 49 | Milk and dairy products, Meat and meat products, Fish and fish products, Fruit, vegetables and fruit-vegetable products, Dried fruit, nuts, flakes, seeds and vegetables, Bakery and confectionery products, Ready meals, Pet food | Presence of Listeria monocytogenes DNA | Real-time PCR method | PB-28 issue 1 of 05.02.2025 | based on the test manufacturer's instructions | |
| 50 | Milk and dairy products, Dairy products, Spices, Meat and meat products, Delicatessen products | Presence of coliform bacteria | Culture method | PN-ISO 4831:2007 | |
| 51 | Milk and dairy products, Dairy products, Meat and meat products, Delicatessen products, Flour and cereal products, Fish, Beverages | Presence of Listeria spp. | Culture method with biochemical confirmation | PN-EN ISO 11290-1:2017-07 | |
| 52 | Meat and meat products, Delicatessen products, Dairy products, Spices, Vegetables and vegetable products | Escherichia coli count | Plate method (Petrifilm) | PB-03 issue 8 of 25.11.2025 | based on the manufacturer's instructions | |
| 53 | Environmental samples from food production and food trade areas: - swab from a template-delimited surface - swab from a surface not delimited by a template, including from hands | Total viable count | Plate method (pour plate) | PN-EN ISO 4833-1:2013-12 +Ap1:2016-11+A1:2022-06 | |
| 54 | Environmental samples from food production and food trade areas: - swab from a template-delimited surface - swab from a surface not delimited by a template, including from hands | Enterobacteriaceae count | Plate method (pour plate) | PN-ISO 21528-2:2017-08 | |
| 55 | Environmental samples from food production and food trade areas: - swab from a template-delimited surface - swab from a surface not delimited by a template, including from hands | Presence of Salmonella spp. | Culture method with biochemical and serological confirmation | PN-EN ISO 6579-1:2017-04 +A1:2020-09 | |
| 56 | Environmental samples from food production and food trade areas: - swab from a template-delimited surface - swab from a surface not delimited by a template, including from hands | Presence of Listeria monocytogenes | Culture method with biochemical confirmation | PN-EN ISO 11290-1:2017-07 | |
| 57 | Environmental samples from food production and food trade areas: - swab from a template-delimited surface - swab from a surface not delimited by a template, including from hands | Presence of Listeria spp. | Culture method with biochemical confirmation | PN-EN ISO 11290-1:2017-07 | |
| 58 | Environmental samples from food production and food trade areas: - swab from a template-delimited surface - swab from a surface not delimited by a template, including from hands | Presence of Salmonella DNA | Real-time PCR method | PB-27 issue 1 of 05.02.2025 | based on the test manufacturer's instructions | |
| 59 | Environmental samples from food production and food trade areas: - swab from a template-delimited surface - swab from a surface not delimited by a template, including from hands | Presence of Listeria monocytogens DNA | Real-time PCR method | PB-28 issue 1 of 05.02.2025 | based on the test manufacturer's instructions | |
| 60 | Environmental samples from food production and food trade areas: - swab from a template-delimited surface - swab from a surface not delimited by a template, including from hands | Presence of Campylobacter spp. | Culture method with biochemical and microscopic confirmation | PN-EN ISO 10272-1:2017-08 +A1:2023-08 | |
| 61 | Environmental samples from food production and food trade areas: - swab from a template-delimited surface - swab from a surface not delimited by a template, including from hands | Campylobacter spp. count | Plate method (spread plate) | PN-EN ISO 10272-2:2017-10 +A1:2023-08 | |
| 62 | Environmental samples from food production and food trade areas: - surface imprint | Total viable count | Contact plate method | PB-04 issue 4 of 10.01.2019 | |
| 63 | Environmental samples from food production and food trade areas: - surface imprint | Enterobacteriaceae count | Contact plate method | PB-05 issue 5 of 10.01.2019 | |
| 64 | Raw meat | Presence of Campylobacter spp. | Culture method with biochemical and microscopic confirmation | PN-EN ISO 10272-1:2017-08 +A1:2023-08 | |
| 65 | Carcasses of slaughter animals: - swabs | Presence of Campylobacter spp. | Culture method with biochemical and microscopic confirmation | PN-EN ISO 10272-1:2017-08 +A1:2023-08 | |
| 66 | Raw poultry meat | Campylobacter spp. count | Plate method (spread plate) | PN-EN ISO 10272-2:2017-10 +A1:2023-08 | |
| 67 | Carcasses of slaughter animals - excised samples | Total viable count | Plate method (pour plate) | PN-EN ISO 4833-1:2013-12 +Ap1:2016-11+A1:2022-06 | |
| 68 | Carcasses of slaughter animals - excised samples | Enterobacteriaceae count | Plate method (pour plate) | PN-ISO 21528-2:2017-08 | |
| 69 | Carcasses of slaughter animals - swabs - rinse liquids | Escherichia coli count | Plate method (Petrifilm) | PB-03 issue 7 of 06.06.2022 | based on the manufacturer's instructions | |
| 70 | Carcasses of slaughter animals: - swabs from an area delimited by a template | Presence of Salmonella spp. | Culture method with biochemical and serological confirmation | PN-EN ISO 6579-1:2017-04 +A1:2020-09 | |
| 71 | Carcasses of slaughter animals - excised samples - swabs | Sampling for microbiological testing | PN-ISO 17604:2015-10 | ||
| 72 | 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 | Sampling for microbiological testing | PN-EN ISO 18593:2018-08 | ||
Reference standards (55)
AOAC 991.43:1994
PB-03 issue 7 of 06.06.2022
PB-03 issue 8 of 25.11.2025
PB-04 issue 4 of 10.01.2019
PB-05 issue 5 of 10.01.2019
PB-22 issue 2 of 09.12.2024
PB-26 issue 2 of 29.09.2023
PB-27 issue 1 of 05.02.2025
PB-28 issue 1 of 05.02.2025
PB-29 issue 1 of 25.07.2025
PB-30 issue 1 of 25.07.2025
PN – ISO 21527-2:2009
PN-75/A-04018+Az3:2002
PN-85/A-82100 cl. 2.2
PN-85/A-82100 cl. 2.5
PN-85/A-82100 cl. 2.6
PN-85/A-82100 cl. 2.3.2
PN-85/A-82100 cl. 2.7
PN-A-82055-12:1997 cl. 2
PN-A-82060:1999
PN-EN 12014-3:2006 +Ap1:2008
PN-EN ISO 10272-1:2017-08 +A1:2023-08
PN-EN ISO 10272-2:2017-10 +A1:2023-08
PN-EN ISO 11290-1:2017-07
PN-EN ISO 11290-2:2017-07
PN-EN ISO 16654:2002 +A1:2017-06 +A2:2023-08
PN-EN ISO 18593:2018-08
PN-EN ISO 4833 – 1:2013-12 +Ap1:2016-11 +A1:2022-06
PN-EN ISO 4833-1:2013-12 +Ap1:2016-11+A1:2022-06
PN-EN ISO 6579-1:2017-04 +A1:2020-09
PN-EN ISO 6579-1:2017-04 +A1:2020-09 + Kauffmann–White–Le Minor scheme (2007)
PN-EN ISO 6888-1:2022-03 +A1:2024-02
PN-EN ISO 6888-2:2022-03 +A1:2024-02
PN-EN ISO 6888-3 :2004 cl. 9.1 +AC:2005
PN-ISO 1442:2000
PN-ISO 1444:2000
PN-ISO 15214:2002
PN-ISO 16649-2:2004
PN-ISO 17604:2015-10
PN-ISO 1841-2:2002
PN-ISO 21527-1:2009
PN-ISO 21528-2:2017-08
PN-ISO 21807:2005
PN-ISO 2917:2001 +Ap1:2002
PN-ISO 3496:2000
PN-ISO 4831:2007
PN-ISO 4832:2007
PN-ISO 7954:1999
PN-ISO 936:2000
Commission Regulation (EC) No 2004/2002 of 8 November 2002 (OJ L 308 of 09.11.2002)
Regulation (EU) No 1169/2011 of the European Parliament and of the Council of 25.10.2011 (OJ L 304 of 22.11.2011, p. 18, as amended)
Regulation (EU) No 1169/2011 of the European Parliament and of the Council of 25.10.2011(OJ L 304 of 22.11.2011, p. 18, as amended)
based on the manufacturer's instructions
based on the test manufacturer's instructions
based on the manufacturer's instructions for the R-Biopharm RIDASCREEN Gliadin ELISA test