🇵🇱 POWIATOWA STACJA SANITARNO-EPIDEMIOLOGICZNA PL
Water & wastewaterFood & beveragesMicrobiologyPharma & cosmeticsPetrochemistry & fuels
POWIATOWA STACJA SANITARNO-EPIDEMIOLOGICZNA is a laboratory accredited by PCA under number AB 520 (Dąbrowa Górnicza, Poland). Its accreditation scope covers 70 test methods in the following areas: Water & wastewater, Food & beverages, Microbiology, Pharma & cosmetics. Test objects include: Water, Water, Water intended for human consumption, Milk and dairy products, Ready meals, Confectionery and pastry prod…, Infant formulae and follow-on formulae, Processed cereal-based prod…. Most frequently used techniques: Descriptive method, simple, Membrane filtration method, Plate method (pour plate).
At a glance
- Accreditation number: PCA AB 520
- Methods in scope: 70
- Types of test objects: 26
- Techniques used: 18
- City: Dąbrowa Górnicza, Poland
- Accreditation number
- AB 520
- Accreditation body
- PCA
- Address
- W DĄBROWIE GÓRNICZEJ, ul. Dąbrowskiego 9 a, 41-300 Dąbrowa Górnicza
- City
- Dąbrowa Górnicza, Poland
What this laboratory tests (26)
- Water — 13 methods
- Water, Water intended for human consumption — 13 methods
- Milk and dairy products, Ready meals, Confectionery and pastry products, Herbs and spices, Meat and meat products, Poultry and poultry products, Eggs and egg products, Fish and fish products, Cereal grain and cereal-flour products, Fruit and vegetables and their products, Coffee, tea, cocoa, Food for specific groups, Dietary supplements — 8 methods
- Infant formulae and follow-on formulae, Processed cereal-based products and other baby food, Food for special medical purposes, Total diet replacement foods for weight control, Food for sportspeople, Dietary supplements, Meat and flour-based delicatessen products, Food concentrates, meals — 6 methods
- Swimming pool water — 4 methods
- Vegetable and animal oils and fats — 4 methods
- Food concentrates — 2 methods
- Water intended for human consumption — 2 methods
- Animal fats, Lard — 1 method
- Biological indicator of the sterilization process Sporal A — 1 method
- Biological indicator of the sterilization process Sporal S — 1 method
- Bread — 1 method
- Breadcrumbs — 1 method
- Canned peas — 1 method
- Canned vegetables — 1 method
- and 11 more
Analytical techniques used (18)
- Descriptive method, simple — 11 methods
- Membrane filtration method — 9 methods
- Plate method (pour plate) — 6 methods
- Titrimetric method — 6 methods
- Spectrophotometric method — 5 methods
- Gravimetric method — 4 methods
- Point method — 4 methods
- Colorimetric method — 2 methods
- Culture method — 2 methods
- Culture method confirmed by biochemical and serological tests — 2 methods
- MPN method — 2 methods
- Plate method (spread plate) — 2 methods
- Potentiometric method — 2 methods
- Simplified and full paired method, non-forced choice — 2 methods
- Conductometric method — 1 method
- and 3 more
Laboratory sections (2)
- Laboratory Department, Physico-Chemical and Environmental Testing Section — 46 methods
- Laboratory Department, Microbiological, Infectious Diseases and Infections Testing Section — 24 methods
Laboratory locations
- POWIATOWA STACJA SANITARNO-EPIDEMIOLOGICZNA (main site) — ul. Dąbrowskiego 9 a, 41-300 Dąbrowa Górnicza
- Laboratory Department — ul. Kościuszki 58, 42-500 Będzin
- Physicochemical and Environmental Testing Section — ul. Kościuszki 58, 42-500 Będzin
- Microbiological, Infectious Disease and Infection Testing Section — ul. Kościuszki 58, 42-500 Będzin
Certificate information
- Issue date
- 08.07.2026
- Issue no.
- 26
Accreditation scope — test methods (70)
| No. | Test object | Methodology / Parameters | Technique | Reference document | |
|---|---|---|---|---|---|
| Laboratory Department, Physico-Chemical and Environmental Testing Section | |||||
| 1 | Bread | External appearance, crust assessment, crumb assessment, taste and odour | Descriptive method, simple | PN-A-74108:1996 cl. 2 | |
| 2 | Breadcrumbs | Colour, form, odour and taste | Descriptive method, simple | PN-A-74113:1997+Az1:1999 cl. 4.1 Annex A | |
| 3 | Salads | Appearance, consistency, colour, odour and taste | Descriptive method, simple | PN-A-77750:1997 | |
| 4 | Pickled vegetables and fruit | Appearance, consistency, odour and taste | Descriptive method, simple | PN-A-77806:1997 cl. 2.4.1, 2.4.4, 2.4.8, 3.2.2 | |
| 5 | Canned vegetables | Appearance (of vegetables and brine), consistency, taste and odour | Descriptive method, simple | PN-A-77807:1997+Az1:2004 cl. 2.3.2.4, 2.3.2.6, 2.3.2.10, 3.2.1 | |
| 6 | Canned peas | Colour and appearance of the pea grains, appearance of the brine, consistency, taste and odour, uniformity of grain size | Descriptive method, simple | PN-A-77803:2007 | |
| 7 | Wines and meads | Colour, clarity, aroma and taste Range (4-20) points |
Point method | PN-90/A-79120/02 | |
| 8 | Juices | Odour, taste, appearance and colour | Descriptive method, simple | PN-A-75951:1994 cl. 3.2, 5.3.1, 5.3.2, 5.3.3 | PN-A-75958:1996 cl. 3.2, 5.3.1, 5.3.2, 5.3.3 | PN-A-75959:1997 cl. 2.3.1, 3.2.2, 3.2.3, 3.2.4 | PN-A-75965:1998 cl. 2.3.1, 3.2.2, 3.2.3 | |
| 9 | Olive oil | Clarity, colour, odour and taste | Descriptive method, simple | BN-91/8052-01 cl. 3.2.1 Annex A | |
| 10 | Animal fats, Lard | Colour, consistency, structure, taste and odour | Descriptive method, simple | PN-84/A-85803 cl. 2 | |
| 11 | Margarines | Colour, palatability, spreadability and meltability in the mouth Range (1-5) points |
Point method | PN-A-86936:1997 | |
| 12 | Vegetable and animal oils and fats | Palatability Range (1-5) points |
Point method | PN-A-86935:1996 | |
| 13 | Food salt (sodium chloride) | Appearance, colour, odour and taste | Descriptive method, simple | PN-80/C-84081/11 | |
| 14 | Food concentrates | Appearance, colour, odour, consistency - before preparation | Descriptive method, simple | PN-A-79011-2:1998 cl. 2.2 + Az1:2000 | |
| 15 | Food concentrates | Appearance and colour, odour, consistency, taste – after preparation Range (1-5) points |
Point method | PN-A-79011-2:1998 cl. 2.2 + Az1:2000 | |
| 16 | Vegetable and animal oils and fats | Acid value Range (0,06 – 2) mg/g |
Titrimetric method | PN-EN ISO 660:2021-03, cl. 9.1. | |
| 17 | Vegetable and animal oils and fats | Acidity (calculated) | PN-EN ISO 660:2021-03, cl. 9.1. | ||
| 18 | Vegetable and animal oils and fats | Peroxide value Range (0,70 − 20,0) meq/kg |
Titrimetric method | PN-EN ISO 3960:2017-03 | |
| 19 | Food salt | Potassium iodide content Range (3,3 − 45,8) mg/kg |
Spectrophotometric method | OL/FŚ-PB-08 issue 2 of 04.01.2021 | |
| 20 | Infant formulae and follow-on formulae, Processed cereal-based products and other baby food, Food for special medical purposes, Total diet replacement foods for weight control, Food for sportspeople, Dietary supplements, Meat and flour-based delicatessen products, Food concentrates, meals | Fat content Range (0,5 – 12,9) % |
Gravimetric method | OL/FŚ-PB-03 issue 2 of 04.01.2021 | |
| 21 | Infant formulae and follow-on formulae, Processed cereal-based products and other baby food, Food for special medical purposes, Total diet replacement foods for weight control, Food for sportspeople, Dietary supplements, Meat and flour-based delicatessen products, Food concentrates, meals | Water content Range (0,1 − 89,2) % |
Gravimetric method | OL/FŚ-PB-01 issue 2 of 04.01.2021 | |
| 22 | Infant formulae and follow-on formulae, Processed cereal-based products and other baby food, Food for special medical purposes, Total diet replacement foods for weight control, Food for sportspeople, Dietary supplements, Meat and flour-based delicatessen products, Food concentrates, meals | Total ash content Range (0,1 − 1,5) % |
Gravimetric method | OL/FŚ-PB-02 issue 2 of 04.01.2021 | |
| 23 | Infant formulae and follow-on formulae, Processed cereal-based products and other baby food, Food for special medical purposes, Total diet replacement foods for weight control, Food for sportspeople, Dietary supplements, Meat and flour-based delicatessen products, Food concentrates, meals | Caloric value, Carbohydrates (calculated) | OL/FŚ-PB-04 issue 2 of 04.01.2021 | ||
| 24 | Infant formulae and follow-on formulae, Processed cereal-based products and other baby food, Food for special medical purposes, Total diet replacement foods for weight control, Food for sportspeople, Dietary supplements, Meat and flour-based delicatessen products, Food concentrates, meals | Kjeldahl nitrogen content Range (0,1 − 12,2) % |
Titrimetric method | OL/FŚ-PB-19 issue 1 of 12.12.2025 | |
| 25 | Infant formulae and follow-on formulae, Processed cereal-based products and other baby food, Food for special medical purposes, Total diet replacement foods for weight control, Food for sportspeople, Dietary supplements, Meat and flour-based delicatessen products, Food concentrates, meals | Protein content (calculated) | OL/FŚ-PB-19 issue 1 of 12.12.2025 | ||
| 26 | Cereal products | Mineral and organic impurities | Gravimetric method | PN-74/A-74016 cl. 2.6 | |
| 27 | Foodstuffs and sweepings and shake-outs | Presence of biological impurities | Visual method | OL/FŚ-PB-05 issue 2 of 04.01.2021 | |
| 28 | Water | Colour Range (1 − 50) mg/l Pt |
Spectrophotometric method | PN-EN ISO 7887:2012+Ap1:2015-06 Method C | |
| 29 | Water | Turbidity Range (0,10 – 10) NTU |
Nephelometric method | PN-EN ISO 7027-1:2016-09 | |
| 30 | Water | pH Range 4 – 10 |
Potentiometric method | PN-EN ISO 10523:2012 | |
| 31 | Water | Electrical conductivity Range (50 − 2500) μS/cm |
Conductometric method | PN-EN 27888:1999 | |
| 32 | Water | Ammonium nitrogen concentration Range (0,06 − 3,0) mg/l NNH4 |
Spectrophotometric method | PN-C-04576-4:1994 | |
| 33 | Water | Ammonia concentration, Ammonium ion concentration (calculated) | PN-C-04576-4:1994 | ||
| 34 | Water | Nitrate nitrogen concentration Range (0,02 − 20,0) mg/l NNO3 |
Spectrophotometric method | PN-C-04576.08:1982 | |
| 35 | Water | Nitrate concentration (calculated) | PN-C-04576.08:1982 | ||
| 36 | Water | Chloride concentration Range (6,0− 400) mg/l |
Titrimetric method | PN-ISO 9297:1994 | |
| 37 | Water | Total content of calcium and magnesium (total hardness) Range (4,0− 600) mg/l CaCO3 |
Titrimetric method | PN-ISO 6059:1999 | |
| 38 | Water | Iron concentration Range (40 – 4000) μg/l |
Spectrophotometric method | PN-ISO 6332:2001 | |
| 39 | Water | Calcium concentration Range (1,57 − 160) mg/l |
Titrimetric method | PN-ISO 6058:1999 | |
| 40 | Water | Magnesium concentration (calculated) | PN-C-04554-4:1999 Annex A | ||
| 41 | Water intended for human consumption | Odour threshold number TON Range (1 - 4) |
Simplified and full paired method, non-forced choice | OL/FŚ-PB-10 issue 2 of 04.01.2021 | |
| 42 | Water intended for human consumption | Taste threshold number TFN Range (1 - 4) |
Simplified and full paired method, non-forced choice | OL/FŚ-PB-10 issue 2 of 04.01.2021 | |
| 43 | Swimming pool water | Free chlorine concentration Range (0,1 - 1,8) mg/l |
Colorimetric method | OL/FŚ-PB-17 issue 2 of 04.01.2021 | |
| 44 | Swimming pool water | Total chlorine concentration Range (0,1 – 1,2) mg/l |
Colorimetric method | OL/FŚ-PB-17 issue 2 of 04.01.2021 | |
| 45 | Swimming pool water | Combined chlorine concentration (calculated) | OL/FŚ-PB-17 issue 2 of 04.01.2021 | ||
| 46 | Swimming pool water | Oxidation-reduction (redox) potential Range (200 – 1000) mV |
Potentiometric method | OL/FŚ-PB-16 issue 2 of 04.01.2021 | |
| Laboratory Department, Microbiological, Infectious Diseases and Infections Testing Section | |||||
| 47 | Milk and dairy products, Ready meals, Confectionery and pastry products, Herbs and spices, Meat and meat products, Poultry and poultry products, Eggs and egg products, Fish and fish products, Cereal grain and cereal-flour products, Fruit and vegetables and their products, Coffee, tea, cocoa, Food for specific groups, Dietary supplements | Presence of Salmonella spp. in up to 25 g or 25 ml | Culture method confirmed by biochemical and serological tests | PN-EN ISO 6579-1:2017-04 +A1:2020-09 | |
| 48 | Milk and dairy products, Ready meals, Confectionery and pastry products, Herbs and spices, Meat and meat products, Poultry and poultry products, Eggs and egg products, Fish and fish products, Cereal grain and cereal-flour products, Fruit and vegetables and their products, Coffee, tea, cocoa, Food for specific groups, Dietary supplements | Presence of Listeria monocytogenes in up to 25 g or 25 ml | Culture method confirmed with biochemical tests | PN-EN ISO 11290-1:2017-07 | |
| 49 | Milk and dairy products, Ready meals, Confectionery and pastry products, Herbs and spices, Meat and meat products, Poultry and poultry products, Eggs and egg products, Fish and fish products, Cereal grain and cereal-flour products, Fruit and vegetables and their products, Coffee, tea, cocoa, Food for specific groups, Dietary supplements | Listeria monocytogenes count | Plate method (spread plate) | PN-EN ISO 11290-2:2017-07 | |
| 50 | Milk and dairy products, Ready meals, Confectionery and pastry products, Herbs and spices, Meat and meat products, Poultry and poultry products, Eggs and egg products, Fish and fish products, Cereal grain and cereal-flour products, Fruit and vegetables and their products, Coffee, tea, cocoa, Food for specific groups, Dietary supplements | Presumptive Bacillus cereus count | Plate method (spread plate) | PN-EN ISO 7932:2005 + A1:2020-09 | |
| 51 | Milk and dairy products, Ready meals, Confectionery and pastry products, Herbs and spices, Meat and meat products, Poultry and poultry products, Eggs and egg products, Fish and fish products, Cereal grain and cereal-flour products, Fruit and vegetables and their products, Coffee, tea, cocoa, Food for specific groups, Dietary supplements | Enterobacteriaceae count | Plate method (pour plate) | PN-EN ISO 21528-2:2017-08 | |
| 52 | Milk and dairy products, Ready meals, Confectionery and pastry products, Herbs and spices, Meat and meat products, Poultry and poultry products, Eggs and egg products, Fish and fish products, Cereal grain and cereal-flour products, Fruit and vegetables and their products, Coffee, tea, cocoa, Food for specific groups, Dietary supplements | Total viable count | Plate method (pour plate) | PN-EN ISO 4833-1:2013-12 +A1:2022-06 | |
| 53 | Milk and dairy products, Ready meals, Confectionery and pastry products, Herbs and spices, Meat and meat products, Poultry and poultry products, Eggs and egg products, Fish and fish products, Cereal grain and cereal-flour products, Fruit and vegetables and their products, Coffee, tea, cocoa, Food for specific groups, Dietary supplements | Count of β-glucuronidase-positive Escherichia coli | Plate method (pour plate) | PN-ISO 16649-2:2004 | |
| 54 | Milk and dairy products, Ready meals, Confectionery and pastry products, Herbs and spices, Meat and meat products, Poultry and poultry products, Eggs and egg products, Fish and fish products, Cereal grain and cereal-flour products, Fruit and vegetables and their products, Coffee, tea, cocoa, Food for specific groups, Dietary supplements | Count of coagulase-positive staphylococci (S. aureus and other species) | Plate method (pour plate) | PN-EN ISO 6888-2:2022-03 +A1:2024-02 | |
| 55 | Water, Water intended for human consumption | Presence and number of coliform bacteria and Escherichia coli | Membrane filtration method | PN-ISO 9308-1:1999 | |
| 56 | Water, Water intended for human consumption | Presence and count of Escherichia coli | Membrane filtration method | PN-ISO 9308-1:1999 | |
| 57 | Water, Water intended for human consumption | Presence and number of enterococci (faecal streptococci) | Membrane filtration method | PN-EN ISO 7899-2:2004 | |
| 58 | Water, Water intended for human consumption | Colony count on nutrient agar at 36°C | Plate method (pour plate) | PN-EN ISO 6222:2004 | |
| 59 | Water, Water intended for human consumption | Colony count on nutrient agar at 22°C | Plate method (pour plate) | PN-EN ISO 6222:2004 | |
| 60 | Water, Water intended for human consumption | Presence and count of coagulase-positive staphylococci | Membrane filtration method | PZH methodology ZHK 2007 | |
| 61 | Water, Water intended for human consumption | Presence and number of Clostridium perfringens (including spores) | Membrane filtration method | PN-EN ISO 14189:2016-10 | |
| 62 | Water, Water intended for human consumption | Coliform bacteria count | Membrane filtration method | PN-EN ISO 9308-1:2014-12+ A1:2017-04 | |
| 63 | Water, Water intended for human consumption | Escherichia coli count | Membrane filtration method | PN-EN ISO 9308-1:2014-12+ A1:2017-04 | |
| 64 | Water, Water intended for human consumption | Pseudomonas aeruginosa bacteria count | Membrane filtration method | PN-EN ISO 16266:2009 | |
| 65 | Water, Water intended for human consumption | Count of bacteria of the genus Legionella Matrix A, Procedure 5 (BCYE) Matrix A, Procedure 7 (GVPC) |
Membrane filtration method | PN-EN ISO 11731:2017-08+ Ap1:2019-12 | |
| 66 | Water, Water intended for human consumption | Most probable number of coliform bacteria | MPN method | PN- EN ISO 9308-2:2014-06 | |
| 67 | Water, Water intended for human consumption | Most probable number of Escherichia coli | MPN method | PN- EN ISO 9308-2:2014-06 | |
| 68 | Faeces, Rectal swab | Presence of Salmonella and Shigella rods | Culture method confirmed by biochemical and serological tests | OL/CHZ-PB-06 issue 3 of 23.05.2022 | |
| 69 | Biological indicator of the sterilization process Sporal A | Presence of indicator microorganisms Geobacillus stearothermophilus | Culture method | OL/CHZ-PB-10 issue 2 of 23.05.2022 | |
| 70 | Biological indicator of the sterilization process Sporal S | Presence of indicator microorganisms Bacillus subtilis | Culture method | OL/CHZ-PB-10 issue 2 of 23.05.2022 | |
Reference standards (60)
BN-91/8052-01 cl. 3.2.1 Annex A
PZH methodology ZHK 2007
OL/CHZ-PB-06 issue 3 of 23.05.2022
OL/CHZ-PB-10 issue 2 of 23.05.2022
OL/FŚ-PB-01 issue 2 of 04.01.2021
OL/FŚ-PB-02 issue 2 of 04.01.2021
OL/FŚ-PB-03 issue 2 of 04.01.2021
OL/FŚ-PB-04 issue 2 of 04.01.2021
OL/FŚ-PB-05 issue 2 of 04.01.2021
OL/FŚ-PB-08 issue 2 of 04.01.2021
OL/FŚ-PB-10 issue 2 of 04.01.2021
OL/FŚ-PB-16 issue 2 of 04.01.2021
OL/FŚ-PB-17 issue 2 of 04.01.2021
OL/FŚ-PB-19 issue 1 of 12.12.2025
PN- EN ISO 9308-2:2014-06
PN-74/A-74016 cl. 2.6
PN-80/C-84081/11
PN-84/A-85803 cl. 2
PN-90/A-79120/02
PN-A-74108:1996 cl. 2
PN-A-74113:1997+Az1:1999 cl. 4.1 Annex A
PN-A-75951:1994 cl. 3.2, 5.3.1, 5.3.2, 5.3.3
PN-A-75958:1996 cl. 3.2, 5.3.1, 5.3.2, 5.3.3
PN-A-75959:1997 cl. 2.3.1, 3.2.2, 3.2.3, 3.2.4
PN-A-75965:1998 cl. 2.3.1, 3.2.2, 3.2.3
PN-A-77750:1997
PN-A-77803:2007
PN-A-77806:1997 cl. 2.4.1, 2.4.4, 2.4.8, 3.2.2
PN-A-77807:1997+Az1:2004 cl. 2.3.2.4, 2.3.2.6, 2.3.2.10, 3.2.1
PN-A-79011-2:1998 cl. 2.2 + Az1:2000
PN-A-86935:1996
PN-A-86936:1997
PN-C-04554-4:1999 Annex A
PN-C-04576-4:1994
PN-C-04576.08:1982
PN-EN 27888:1999
PN-EN ISO 10523:2012
PN-EN ISO 11290-1:2017-07
PN-EN ISO 11290-2:2017-07
PN-EN ISO 11731:2017-08+ Ap1:2019-12
PN-EN ISO 14189:2016-10
PN-EN ISO 16266:2009
PN-EN ISO 21528-2:2017-08
PN-EN ISO 3960:2017-03
PN-EN ISO 4833-1:2013-12 +A1:2022-06
PN-EN ISO 6222:2004
PN-EN ISO 6579-1:2017-04 +A1:2020-09
PN-EN ISO 660:2021-03, cl. 9.1.
PN-EN ISO 6888-2:2022-03 +A1:2024-02
PN-EN ISO 7027-1:2016-09
PN-EN ISO 7887:2012+Ap1:2015-06 Method C
PN-EN ISO 7899-2:2004
PN-EN ISO 7932:2005 + A1:2020-09
PN-EN ISO 9308-1:2014-12+ A1:2017-04
PN-ISO 16649-2:2004
PN-ISO 6058:1999
PN-ISO 6059:1999
PN-ISO 6332:2001
PN-ISO 9297:1994
PN-ISO 9308-1:1999