🇵🇱 POWIATOWA STACJA SANITARNO-EPIDEMIOLOGICZNA PL
Water & wastewaterFood & beveragesMicrobiologyPharma & cosmeticsPetrochemistry & fuelsMaterials & polymers
POWIATOWA STACJA SANITARNO-EPIDEMIOLOGICZNA is a laboratory accredited by PCA under number AB 521 (Częstochowa, Poland). Its accreditation scope covers 135 test methods in the following areas: Water & wastewater, Food & beverages, Microbiology, Pharma & cosmetics. Test objects include: Water intended for human consumption, Swimming pool water, Cosmetics Cosmetic products, Natural mineral water, Spring water, Table water. Most frequently used techniques: Flame atomic absorption spectrometry (FAAS), Membrane filtration method, Titrimetric method.
At a glance
- Accreditation number: PCA AB 521
- Methods in scope: 135
- Types of test objects: 64
- Techniques used: 30
- City: Częstochowa, Poland
- Accreditation number
- AB 521
- Accreditation body
- PCA
- Address
- W CZĘSTOCHOWIE, ul. Jasnogórska 15 A, 42-200 Częstochowa
- City
- Częstochowa, Poland
What this laboratory tests (64)
- Water intended for human consumption — 23 methods
- Swimming pool water — 13 methods
- Cosmetics Cosmetic products — 7 methods
- Natural mineral water, Spring water, Table water — 6 methods
- Meat and meat products, Poultry meat and poultry meat products, Milk and dairy products, Fruit and vegetables, Fruit, vegetable and vegetable-meat preserves, Fish and fish products, Sweets and confectionery (including bakery products), Spices, Foodstuffs for particular nutritional uses, Oils, animal and vegetable fats, Cereals and cereal products, Frozen food, Delicatessen products, Eggs and egg products, Dietary supplements — 5 methods
- Vegetable preserves, Fruit preserves, Cereals and cereal products, Mushroom preserves, Sweets and confectionery — 4 methods
- Dried herbs and spices — 3 methods
- Food supplements — 3 methods
- Meat and meat products, Poultry meat and poultry meat products, Milk and milk products, Fruit and vegetables, Fruit, vegetable and vegetable-meat preserves, Fish and fish products, Sweets and confectionery (including bakery products), Spices, Foodstuffs for particular nutritional uses, Oils, animal and vegetable fats, Cereals and cereal products, Frozen food, Delicatessen products, Eggs and egg products, Food supplements — 3 methods
- Bathing water, water at a site occasionally used for bathing — 2 methods
- Bread, breadcrumbs — 2 methods
- Canned fish hermetically sealed in metal packaging — 2 methods
- Canned meat hermetically sealed in metal packaging — 2 methods
- Dried mushrooms — 2 methods
- Faeces, rectal swab — 2 methods
- and 49 more
Analytical techniques used (30)
- Flame atomic absorption spectrometry (FAAS) — 20 methods
- Membrane filtration method — 13 methods
- Titrimetric method — 13 methods
- Descriptive method — 10 methods
- Spectrophotometric method — 10 methods
- Gravimetric method — 9 methods
- Plate method (pour plate) — 8 methods
- Culture method with biochemical confirmation — 7 methods
- MPN method — 5 methods
- Plate method (spread plate) — 5 methods
- Culture method with biochemical and serological confirmation — 4 methods
- Mercury cold vapour atomic absorption spectrometry (CVAAS) — 4 methods
- Atomic absorption spectrometry with amalgamation technique — 3 methods
- Potentiometric method — 3 methods
- Miniaturized MPN method — 2 methods
- and 15 more
Laboratory sections (4)
- Laboratory Division, Food and Food Contact Materials and Articles Testing Section — 83 methods
- Laboratory Division, Environmental Testing Section — 43 methods
- Laboratory Division, Environmental Testing Section, Food and Food Contact Materials and Articles Testing Section — 5 methods
- Laboratory Division, Infectious Diseases and Infections Testing Section — 4 methods
Laboratory locations
- POWIATOWA STACJA SANITARNO-EPIDEMIOLOGICZNA (main site) — ul. Jasnogórska 15 A, 42-200 Częstochowa
- Laboratory Department — ul. Jasnogórska 15 A, 42-200 Częstochowa
- Section for Testing Food, Food Contact Materials and Articles — ul. Jasnogórska 15 A, 42-200 Częstochowa
- Environmental Testing Section — ul. Jasnogórska 15 A, 42-200 Częstochowa
- Infectious Diseases and Infections Testing Section — ul. Jasnogórska 15 A, 42-200 Częstochowa
Certificate information
- Issue date
- 07.08.2026
- Issue no.
- 27
Accreditation scope — test methods (135)
| No. | Test object | Methodology / Parameters | Technique | Reference document | |
|---|---|---|---|---|---|
| Laboratory Division, Food and Food Contact Materials and Articles Testing Section | |||||
| 1 | Bread | Shape, surface, colour, crust thickness, porosity, elasticity, sliceability of the crumb, odour and taste | Descriptive method | PN-A-74108:1996 cl. 2 | |
| 2 | Delicatessen products | Appearance, colour, consistency, odour, taste | Descriptive method | PN-A-82107:1996 cl. 2.2 | |
| 3 | Pasta | Colour, appearance, odour - before cooking - after cooking taste after cooking | Descriptive method | PN-93/A-74130 cl. 3.4 | |
| 4 | Confectionery products | External appearance of the product in primary or unit packaging, shape, colour, surface, cross-section, consistency, odour, taste, degree of filling of the product with the filling Range (1 – 5) points |
Grading method | PN-A-88032:1998 | PN-A-88032:1998/Ap1:2001 | |
| 5 | Bakery products | Uniformity of the batch, external appearance, structure and texture, odour and taste Range (8 – 20) points |
Point method | PN-A-74252:1998 | |
| 6 | Breadcrumbs | Colour, form, odour, taste | Descriptive method | PN-A-74113:1997 Annex A | |
| 7 | Mushroom products, marinated mushrooms, sterilised mushrooms, mushrooms in brine | Colour, odour, taste, appearance, consistency | Descriptive method | PN-A-78509:2007 cl. 6.3 | |
| 8 | Fruit products, vegetable products | Appearance, colour, consistency, taste, odour | Descriptive method | PN-ISO 6658:1998 cl. 5.4.2 | |
| 9 | Meat and meat products, Poultry meat and poultry meat products, Milk products, Fruit and vegetables, Fruit, vegetable and vegetable-meat preserves, Fish and fish products, Sweets and confectionery (including bakery products), Spices, Foodstuffs for particular nutritional uses, Oils, animal and vegetable fats, Cereals and cereal products, Frozen food, Delicatessen products, Eggs and egg products, Food supplements | Presence of Salmonella spp. | Culture method with biochemical and serological confirmation | PN-EN ISO 6579-1:2017-04 | PN-EN ISO 6579-1:2017-04/A1:2020-09 | |
| 10 | Meat and meat products, Poultry meat and poultry meat products, Milk products, Fruit and vegetables, Fruit, vegetable and vegetable-meat preserves, Fish and fish products, Sweets and confectionery (including bakery products), Spices, Foodstuffs for particular nutritional uses, Oils, animal and vegetable fats, Cereals and cereal products, Frozen food, Delicatessen products, Eggs and egg products, Food supplements | Count of coagulase-positive staphylococci (S. aureus and other species) | Plate method (spread plate) | PN-EN ISO 6888-1:2022-03 | PN-EN ISO 6888-1:2022-03/A1:2024-02 | |
| 11 | Meat and meat products, Poultry meat and poultry meat products, Milk and milk products, Fruit and vegetables, Fruit, vegetable and vegetable-meat preserves, Fish and fish products, Sweets and confectionery (including bakery products), Spices, Foodstuffs for particular nutritional uses, Oils, animal and vegetable fats, Cereals and cereal products, Frozen food, Delicatessen products, Eggs and egg products, Food supplements | Presence of Listeria monocytogenes | Culture method with biochemical confirmation | PN-EN ISO 11290-1:2017-07 | |
| 12 | Meat and meat products, Poultry meat and poultry meat products, Milk and milk products, Fruit and vegetables, Fruit, vegetable and vegetable-meat preserves, Fish and fish products, Sweets and confectionery (including bakery products), Spices, Foodstuffs for particular nutritional uses, Oils, animal and vegetable fats, Cereals and cereal products, Frozen food, Delicatessen products, Eggs and egg products, Food supplements | Microorganism count | Plate method (pour plate) | PN-EN ISO 4833-1:2013-12 | PN-EN ISO 4833-1:2013-12/A1:2022-06 | |
| 13 | Meat and meat products, Poultry meat and poultry meat products, Milk and milk products, Fruit and vegetables, Fruit, vegetable and vegetable-meat preserves, Fish and fish products, Sweets and confectionery (including bakery products), Spices, Foodstuffs for particular nutritional uses, Oils, animal and vegetable fats, Cereals and cereal products, Frozen food, Delicatessen products, Eggs and egg products, Food supplements | Listeria monocytogenes count | Plate method (spread plate) | PN-EN ISO 11290-2:2017-07 | |
| 14 | Meat and meat products, Poultry meat and poultry meat products, Dairy products, Fruit and vegetables, Fruit, vegetable and vegetable-meat products, Foodstuffs for particular nutritional uses, Dietary supplements, Delicatessen products | Yeast and mould count | Plate method (spread plate) | PN-ISO 21527-1:2009-06 | |
| 15 | Milk powder, Egg products, Confectionery products, Foodstuffs for particular nutritional uses, Herbs and spices, Cereal grains and cereal-flour products | Yeast and mould count | Plate method (spread plate) | PN-ISO 21527-2:2009-06 | |
| 16 | Meat and meat products, Poultry meat and poultry meat products, Milk and dairy products, Fruit and vegetables, Fruit, vegetable and vegetable-meat preserves, Fish and fish products, Sweets and confectionery (including bakery products), Spices, Foodstuffs for particular nutritional uses, Oils, animal and vegetable fats, Cereals and cereal products, Frozen food, Delicatessen products, Eggs and egg products, Dietary supplements | Presumptive Bacillus cereus count | Plate method (spread plate) | PN-EN ISO 7932:2005 | PN-EN ISO 7932:2005/A1:2020-09 excluding cl. 9.5 | |
| 17 | Meat and meat products, Poultry meat and poultry meat products, Milk and dairy products, Fruit and vegetables, Fruit, vegetable and vegetable-meat preserves, Fish and fish products, Sweets and confectionery (including bakery products), Spices, Foodstuffs for particular nutritional uses, Oils, animal and vegetable fats, Cereals and cereal products, Frozen food, Delicatessen products, Eggs and egg products, Dietary supplements | Count of β-glucuronidase-positive Escherichia coli | Plate method (pour plate) | PN-ISO 16649-2:2004 | |
| 18 | Meat and meat products, Poultry meat and poultry meat products, Milk and dairy products, Fruit and vegetables, Fruit, vegetable and vegetable-meat preserves, Fish and fish products, Sweets and confectionery (including bakery products), Spices, Foodstuffs for particular nutritional uses, Oils, animal and vegetable fats, Cereals and cereal products, Frozen food, Delicatessen products, Eggs and egg products, Dietary supplements | Enterobacteriaceae count at 37ºC | Plate method (pour plate) | PN-EN ISO 21528-2:2017-08 | |
| 19 | Meat and meat products, Poultry meat and poultry meat products, Milk and dairy products, Fruit and vegetables, Fruit, vegetable and vegetable-meat preserves, Fish and fish products, Sweets and confectionery (including bakery products), Spices, Foodstuffs for particular nutritional uses, Oils, animal and vegetable fats, Cereals and cereal products, Frozen food, Delicatessen products, Eggs and egg products, Dietary supplements | Coliform bacteria count at 37ºC | Plate method (pour plate) | PN-ISO 4832:2007 | |
| 20 | Meat and meat products, Poultry meat and poultry meat products, Milk and dairy products, Fruit and vegetables, Fruit, vegetable and vegetable-meat preserves, Fish and fish products, Sweets and confectionery (including bakery products), Spices, Foodstuffs for particular nutritional uses, Oils, animal and vegetable fats, Cereals and cereal products, Frozen food, Delicatessen products, Eggs and egg products, Dietary supplements | Presence of Salmonella spp. | Enzyme-linked fluorescent immunoassay method (ELFA) using the VIDAS instrument | Manufacturer's instructions for the VIDAS system qualitative test, edition of 2018/06 | |
| 21 | Milk and dairy products Infant formulae, including initial milk formula, and follow-on formulae, including follow-on milk | Presence of Cronobacter spp. | Culture method with biochemical confirmation | PN-EN ISO 22964:2017-06 | |
| 22 | Canned fish hermetically sealed in metal packaging | Durability | Thermostatic method | PN-92/A-86732 cl. 2.3.11 | |
| 23 | Canned fish hermetically sealed in metal packaging | Leak tightness | Vacuum method | PN-92/A-86732 cl. 2.3.10 | |
| 24 | Canned meat hermetically sealed in metal packaging | Durability | Thermostatic method | PN-A-82055-5:1994 | |
| 25 | Canned meat hermetically sealed in metal packaging | Leak tightness | Vacuum method | PN-A-82055-4:1997 cl. 2.4.1.1, 2.4.1.2, 2.5 | PN-A-82055-4:1997/Az1:2002 cl. 2.4.1.1, 2.4.1.2, 2.5 | |
| 26 | Environmental samples from food production and food trade areas: - swab | Presence of Salmonella spp. | Culture method with biochemical and serological confirmation | PN-EN ISO 6579-1:2017-04 | PN-EN ISO 6579-1:2017-04/A1:2020-09 | |
| 27 | Cosmetics Cosmetic products | Presence of Staphylococcus aureus | Culture method with biochemical confirmation | PN-EN ISO 22718:2016-01 | PN-EN ISO 22718:2016-01/A1:2023-01 | |
| 28 | Cosmetics Cosmetic products | Presence of Pseudomonas aeruginosa | Culture method with biochemical confirmation | PN-EN ISO 22717:2016-01 | PN-EN ISO 22717:2016-01/A1:2023-03 | |
| 29 | Cosmetics Cosmetic products | Mesophilic aerobic bacteria count | Plate method (pour plate) | PN-EN ISO 21149:2017-07 | PN-EN ISO 21149:2017-07/A1:2023-01 | |
| 30 | Cosmetics Cosmetic products | Presence of Candida albicans | Culture method with biochemical confirmation | PN-EN ISO 18416:2016-01 | PN-EN ISO 18416:2016-01/A1:2023-03 | |
| 31 | Cosmetics Cosmetic products | Presence of Escherichia coli | Culture method with biochemical confirmation | PN-EN ISO 21150:2016-01 | PN-EN ISO 21150:2016-01/A1:2023-03 | |
| 32 | Cosmetics Cosmetic products | Yeast and mould count | Plate method (pour plate) | PN-EN ISO 16212:2017-08 | PN-EN ISO 16212:2017-08/A1:2023-01 | |
| 33 | Fruit preserves | Sulfur dioxide content Range (2 – 2500) mg/kg |
Titrimetric method | PN-90/A-75101/23 cl. 3 | PN-90/A-75101/23/Az2:2002 cl. 3 | |
| 34 | Vegetable preserves | Sulfur dioxide content Range (2 – 1500) mg/kg |
Titrimetric method | PN-90/A-75101/23 cl. 3 | PN-90/A-75101/23/Az2:2002 cl. 3 | |
| 35 | Wines | Sulfur dioxide content Range (1 – 400) mg/l |
Titrimetric method | PN-90/A-79120/10 | |
| 36 | Vinegar | Sulfur dioxide content Range (7 – 200) mg/l |
Titrimetric method | PN-90/A-75101/23 cl. 2 | PN-90/A-75101/23/Az2:2002 cl. 2 | |
| 37 | Mushroom preparations, products and preserves | Sulfur dioxide content Range (3 – 200) mg/kg |
Titrimetric method | PN-90/A-75101/23 cl. 3 | PN-90/A-75101/23/Az2:2002 cl. 3 | |
| 38 | Mustard | Sulfur dioxide content Range (2 – 800) mg/kg |
Titrimetric method | PN-90/A-75101/23 cl. 3 | PN-90/A-75101/23/Az2:2002 cl. 3 | |
| 39 | Bread, breadcrumbs | Acidity bread (1 − 15) degrees breadcrumbs (0,2 − 6,0) degrees |
Titrimetric method | PN-A-74108:1996 cl. 3.4 | |
| 40 | Bread, breadcrumbs | Humidity Range (5 − 50) % |
Gravimetric method | PN-A-74108:1996 cl. 3.3.2 | |
| 41 | Dried mushrooms | Content of primarily maggot-infested mushrooms Range (1 – 100) % |
Gravimetric method | PN-A-78509:2007 cl. 6.3.12 | |
| 42 | Dried herbs and spices | Content of physical impurities: − mineral impurities Range (0,01 – 20) % |
Gravimetric method | PN-ISO 1208:2001 | |
| 43 | Dried herbs and spices | Content of physical impurities: - impurities of animal origin - foreign bodies | Descriptive method | PN-ISO 1208:2001 | |
| 44 | Dried herbs and spices | Content of ferromagnetic impurities Range (1 – 100) mg/kg |
Gravimetric method | PN-74/A-74016 cl. 2.5.2 | |
| 45 | Food concentrates, Vegetable preserves, Fruit preserves, Cereals and cereal products, Objects from the food production area: sweepings and siftings | Presence of food pests and their residues | Descriptive method | OL-Ż/PB-01 issue III of 02.01.2025 | |
| 46 | Food concentrates, Vegetable preserves, Fruit preserves, Cereals and cereal products, Objects from the food production area: sweepings and siftings | Content of moth webbing Range (0,0 – 10) % |
Gravimetric method | OL-Ż/PB-01 issue III of 02.01.2025 | |
| 47 | Vegetable preserves, Fruit preserves, Cereals and cereal products, Mushroom preserves, Sweets and confectionery | Presence of physical impurities – mineral impurities | Descriptive method | OL-Ż/PB-01 issue III of 02.01.2025 | |
| 48 | Vegetable preserves, Fruit preserves, Cereals and cereal products, Mushroom preserves, Sweets and confectionery | Presence of physical impurities – organic impurities | Descriptive method | OL-Ż/PB-01 issue III of 02.01.2025 | |
| 49 | Vegetable preserves, Fruit preserves, Cereals and cereal products, Mushroom preserves, Sweets and confectionery | Content of physical impurities – mineral impurities Range (0,0 – 10) % |
Gravimetric method | OL-Ż/PB-01 issue III of 02.01.2025 | |
| 50 | Vegetable preserves, Fruit preserves, Cereals and cereal products, Mushroom preserves, Sweets and confectionery | Content of physical impurities – organic impurities Range (0,0 – 10) % |
Gravimetric method | OL-Ż/PB-01 issue III of 02.01.2025 | |
| 51 | Meat and meat products, Poultry meat, poultry offal, poultry products, Milk and milk products, Fruit and vegetables and fruit and vegetable preserves and vegetable-meat preserves, Fresh mushrooms and mushroom preserves, Herbal raw materials and preparations, spices, Cereals and cereal products | Mercury content Range (0,005 – 0,1) mg/kg |
Mercury cold vapour atomic absorption spectrometry (CVAAS) | OL-Ż/PB-06 issue I of 03.02.2026 | |
| 52 | Fish and fish products, seafood and seafood products | Mercury content Range (0,1 – 1,3) mg/kg |
Mercury cold vapour atomic absorption spectrometry (CVAAS) | OL-Ż/PB-06 issue I of 03.02.2026 | |
| 53 | Food supplements | Mercury content Range (0,01 – 0,2) mg/kg |
Mercury cold vapour atomic absorption spectrometry (CVAAS) | OL-Ż/PB-06 issue I of 03.02.2026 | |
| 54 | Dried mushrooms | Mercury content Range (0,1 – 7,0) mg/kg |
Mercury cold vapour atomic absorption spectrometry (CVAAS) | OL-Ż/PB-06 issue I of 03.02.2026 | |
| 55 | Meat and meat products, Poultry meat, poultry offal, poultry products, Milk and milk products, Fruit and vegetables and fruit and vegetable preserves and vegetable-meat preserves, Fresh mushrooms and mushroom preserves, Herbal raw materials and preparations, spices, Cereals and cereal products | Mercury content Range (0,005 – 0,1) mg/kg |
Atomic absorption spectrometry with amalgamation technique | OL-Ż/PB-02 issue II of 02.01.2025 | |
| 56 | Fish and fish products, seafood and seafood products | Mercury content Range (0,05 – 1,5) mg/kg |
Atomic absorption spectrometry with amalgamation technique | OL-Ż/PB-02 issue II of 02.01.2025 | |
| 57 | Food supplements | Mercury content Range (0,01 – 0,2) mg/kg |
Atomic absorption spectrometry with amalgamation technique | OL-Ż/PB-02 issue II of 02.01.2025 | |
| 58 | Food concentrates, Meat and meat products, Milk and dairy products, Non-alcoholic beverages, Fruit and vegetables and fruit and vegetable products and vegetable-meat products, Sweets and confectionery, Foodstuffs for particular nutritional uses, Cereals and cereal products, Dietary supplements | Magnesium, calcium, potassium and sodium content Magnesium (50 – 350 000) mg/kg calcium (50 – 650 000) mg/kg potassium (10 – 200 000) mg/kg sodium (10 – 250 000) mg/kg |
Flame atomic absorption spectrometry (FAAS) | PN-EN 1134:1999 | |
| 59 | Canned non-alcoholic beverages and juices | Tin content Range (10 – 250) mg/kg |
Flame atomic absorption spectrometry (FAAS) | OL-Ż/PB-03 issue I of 02.01.2025 | |
| 60 | Coffee and tea, Food concentrates, Non-alcoholic beverages | Cadmium and lead content cadmium (0,005 – 0,15) mg/kg lead (0,01 – 1,0) mg/kg |
Flame atomic absorption spectrometry (FAAS) | PZH Methodological Publishing 1996: Method for the determination of lead, cadmium, copper and zinc in foodstuffs by flame atomic absorption spectrometry | |
| 61 | Milk products | Lead content Range (0,01 – 1,0) mg/kg |
Flame atomic absorption spectrometry (FAAS) | PZH Methodological Publishing 1996: Method for the determination of lead, cadmium, copper and zinc in foodstuffs by flame atomic absorption spectrometry | |
| 62 | Sweets and confectionery | Cadmium and lead content cadmium (0,005 – 2,0) mg/kg lead (0,01 – 1,0) mg/kg |
Flame atomic absorption spectrometry (FAAS) | PZH Methodological Publishing 1996: Method for the determination of lead, cadmium, copper and zinc in foodstuffs by flame atomic absorption spectrometry | |
| 63 | Herbal raw materials and products, spices | Cadmium and lead content cadmium (0,005 – 0,15) mg/kg lead (0,01 – 3,0) mg/kg |
Flame atomic absorption spectrometry (FAAS) | PZH Methodological Publishing 1996: Method for the determination of lead, cadmium, copper and zinc in foodstuffs by flame atomic absorption spectrometry | |
| 64 | Fresh and dried mushrooms and mushroom products | Cadmium and lead content cadmium (0,005 – 3,0) mg/kg lead (0,01 – 3,0) mg/kg |
Flame atomic absorption spectrometry (FAAS) | PZH Methodological Publishing 1996: Method for the determination of lead, cadmium, copper and zinc in foodstuffs by flame atomic absorption spectrometry | |
| 65 | Fish and fish products | Cadmium and lead content cadmium (0,005 – 0,5) mg/kg lead (0,01 – 3,0) mg/kg |
Flame atomic absorption spectrometry (FAAS) | PZH Methodological Publishing 1996: Method for the determination of lead, cadmium, copper and zinc in foodstuffs by flame atomic absorption spectrometry | |
| 66 | Cereals and cereal products | Cadmium and lead content cadmium (0,005 – 1,4) mg/kg lead (0,01 – 1,5) mg/kg |
Flame atomic absorption spectrometry (FAAS) | PZH Methodological Publishing 1996: Method for the determination of lead, cadmium, copper and zinc in foodstuffs by flame atomic absorption spectrometry | |
| 67 | Food supplements | Cadmium and lead content cadmium (0,005 – 6,0) mg/kg lead (0,01 – 6,0) mg/kg |
Flame atomic absorption spectrometry (FAAS) | PZH Methodological Publishing 1996: Method for the determination of lead, cadmium, copper and zinc in foodstuffs by flame atomic absorption spectrometry | |
| 68 | Seafood and seafood products | Cadmium and lead content cadmium (0,005 – 3,2) mg/kg lead (0,01 – 2,8) mg/kg |
Flame atomic absorption spectrometry (FAAS) | PZH Methodological Publishing 1996: Method for the determination of lead, cadmium, copper and zinc in foodstuffs by flame atomic absorption spectrometry | |
| 69 | Meat and meat products, Poultry meat, poultry products, Fruit and vegetables and fruit and vegetable products and vegetable-meat products | Cadmium and lead content cadmium (0,005 – 0,30) mg/kg lead (0,01 – 3,0) mg/kg |
Flame atomic absorption spectrometry (FAAS) | PZH Methodological Publishing 1996: Method for the determination of lead, cadmium, copper and zinc in foodstuffs by flame atomic absorption spectrometry | |
| 70 | Milk | Lead content Range (0,01 – 1,0) mg/kg |
Flame atomic absorption spectrometry (FAAS) | PZH Methodological Publishing 1996: Method for the determination of lead, cadmium, copper and zinc in foodstuffs by flame atomic absorption spectrometry | |
| 71 | Offal | Cadmium and lead content cadmium (0,005 – 3,0) mg/kg lead (0,01 – 3,5) mg/kg |
Flame atomic absorption spectrometry (FAAS) | PZH Methodological Publishing 1996: Method for the determination of lead, cadmium, copper and zinc in foodstuffs by flame atomic absorption spectrometry | |
| 72 | Materials and articles intended to come into contact with food | Odour and taste transferred on direct contact | Multi-comparative method | DIN 10955:2024-01 | |
| 73 | Paper and paperboard intended to come into contact with food | Odour and taste transferred on direct contact | Multi-comparative method | PN-EN 1230-1:2009 | PN-EN 1230-2:2009 | |
| 74 | Plastic materials and articles intended to come into contact with food | Overall migration into aqueous food simulants and substitute media - water - 3 % acetic acid - 10 % ethanol - 20 % ethanol - 50 % ethanol - 95 % ethanol - isooctane Range (1,0 – 25,0) mg/dm2 |
Gravimetric method | Commission Regulation (EU) No 10/2011 of 14.01.2011 as amended | PN-EN 1186-3:2023-01 | |
| 75 | Plastic materials and articles intended to come into contact with food | Migration of formaldehyde into food simulants - 3 % acetic acid Range (3 – 30) mg/kg |
Spectrophotometric method | Commission Regulation (EU) No 10/2011 of 14.01.2011 as amended | CEN/TS 13130-23:2005 | |
| 76 | Paper and paperboard intended to come into contact with food | Formaldehyde content in the water extract Range (0,001 – 0,02) mg/dm2 Range (1 – 20) mg/kg |
Spectrophotometric method | PN-EN 1541:2003 | |
| 77 | Ceramic articles intended to come into contact with food | Migration of lead into the food simulant Migration of cadmium into the food simulant Range (0,2 – 10) mg/l Range (0,02 – 1) mg/dm2 Range (0,02 – 1,00) mg/l Range (0,002 – 0,1) mg/dm2 |
Flame atomic absorption spectrometry (FAAS) | PN-EN 1388-1:2000 | PN-EN 1388-1:2000/Ap1:2002 | |
| 78 | Glass articles intended to come into contact with food | Migration of lead into the food simulant Migration of cadmium into the food simulant Range (0,2 – 10) mg/l Range (0,02 – 1) mg/dm2 Range (0,02 – 1,00) mg/l Range (0,002 – 0,1) mg/dm2 |
Flame atomic absorption spectrometry (FAAS) | PN-EN 1388-2:2000 | |
| 79 | Cosmetics | Formaldehyde content Range (0,001 – 0,4) % |
Spectrophotometric method | Annex to the Regulation of the Minister of Health of 19 March 2020 (Journal of Laws 2020, item 931) | |
| 80 | Cosmetics Cosmetic products | Free formaldehyde content Range (0,0005 – 0,1) % |
High-performance liquid chromatography with diode array detection (HPLC-DAD) | OL-Ż/PB-04 issue II of 02.01.2025 | |
| 81 | Toothpaste | Fluorine content Range (0,01 – 0,30) % |
Gas chromatography with flame ionization detection (GC-FID) | Annex to the Regulation of the Minister of Health of 19 March 2020 (Journal of Laws 2020, item 931) | |
| 82 | Permanent waving preparations and hair dyes | Hydrogen peroxide content Range (0,03 – 15) % |
Titrimetric method | Annex to the Regulation of the Minister of Health of 19 March 2020 (Journal of Laws 2020, item 931) | |
| 83 | Cold permanent waving preparations | Thioglycolic acid content Range (0,1 – 15) % |
Titrimetric method | Annex to the Regulation of the Minister of Health of 19 March 2020 (Journal of Laws 2020, item 931) | |
| Laboratory Division, Environmental Testing Section | |||||
| 84 | Water intended for human consumption | Most probable number of coliform bacteria, Escherichia coli | MPN method | PN-EN ISO 9308-2:2014-06 | |
| 85 | Water intended for human consumption | Most probable number of intestinal enterococci | MPN method | PN-EN ISO 7899-3:2025-11 | |
| 86 | Water intended for human consumption | Coliform bacteria count, Escherichia coli | Membrane filtration method | PN-EN ISO 9308-1:2014-12 | PN-EN ISO 9308-1:2014-12/A1:2017-04 | |
| 87 | Water intended for human consumption | Intestinal enterococci count | Membrane filtration method | PN-EN ISO 7899-2:2004 | |
| 88 | Water intended for human consumption | Total bacterial count at: 36°C, 22°C | Plate method (pour plate) | PN-EN ISO 6222:2004 | |
| 89 | Water intended for human consumption | Pseudomonas aeruginosa count | Membrane filtration method | PN-EN ISO 16266:2009 | |
| 90 | Water intended for human consumption | Most probable number of Pseudomonas aeruginosa | MPN method | PN-EN ISO 16266-2:2022-04 | |
| 91 | Water intended for human consumption – including domestic hot water | Count of bacteria of the genus Legionella Matrix B: Procedure 7 – Medium C – GVPC | Membrane filtration method with serological confirmation | PN-EN ISO 11731:2017-08 | PN-EN ISO 11731:2017-08/Ap1:2019-12 | OXOID methodology – Legionella Latex Test, symbol: DR 800M | |
| 92 | Natural mineral water, Spring water, Table water | Coliform bacteria count, | Membrane filtration method | PN-EN ISO 9308-1:2014-12 | PN-EN ISO 9308-1:2014-12/A1:2017-04 | |
| 93 | Natural mineral water, Spring water, Table water | Escherichia coli count | Membrane filtration method | OL-K/PB-01 issue I of 02.01.2025 | |
| 94 | Natural mineral water, Spring water, Table water | Intestinal enterococci count | Membrane filtration method | PN-EN ISO 7899-2:2004 | |
| 95 | Natural mineral water, Spring water, Table water | Pseudomonas aeruginosa count | Membrane filtration method | PN-EN ISO 16266:2009 | |
| 96 | Natural mineral water, Spring water, Table water | Count of sulfite-reducing clostridia | Membrane filtration method | PN-EN 26461-2:2001 excluding cl. 9.2 | |
| 97 | Natural mineral water, Spring water, Table water | Count of spores of sulphite-reducing anaerobes (Clostridia) | Membrane filtration method | PN-EN 26461-2:2001 | |
| 98 | Swimming pool water | Coagulase-positive staphylococci count | Membrane filtration method | PN-Z 11001-3:2000 Annex A excluding cl. A.5.2.1, with aminopeptidase confirmation | |
| 99 | Swimming pool water | Most probable number of Escherichia coli | MPN method | PN-EN ISO 9308-2:2014-06 | |
| 100 | Swimming pool water | Escherichia coli count | Membrane filtration method | PN-EN ISO 9308-1:2014-12 | PN-EN ISO 9308-1:2014-12/A1:2017-04 | |
| 101 | Swimming pool water | Total bacterial count at 36°C | Plate method (pour plate) | PN-EN ISO 6222:2004 | |
| 102 | Swimming pool water | Pseudomonas aeruginosa count | Membrane filtration method | PN-EN ISO 16266:2009 | |
| 103 | Swimming pool water | Most probable number of Pseudomonas aeruginosa | MPN method | PN-EN ISO 16266-2:2022-04 | |
| 104 | Swimming pool water | Count of bacteria of the genus Legionella Matrix B: Procedure 7 – Medium C – GVPC | Membrane filtration method | PN-EN ISO 11731:2017-08 | PN-EN ISO 11731:2017-08/Ap1:2019-12 | |
| 105 | Bathing water, water at a site occasionally used for bathing | Most probable number of Escherichia coli | Miniaturized MPN method | PN-EN ISO 9308-3:2002 | |
| 106 | Bathing water, water at a site occasionally used for bathing | Most probable number of intestinal enterococci | Miniaturized MPN method | PN-EN ISO 7899-1:2002 | |
| 107 | Water intended for human consumption | Nitrite concentration Range (0,01 – 0,80) mg/l |
Spectrophotometric method | PN-EN 26777:1999 | |
| 108 | Water intended for human consumption | Total hardness Range (6 – 600) mg/l |
Titrimetric method | PN-ISO 6059:1999 | |
| 109 | Water intended for human consumption | Total iron concentration Range (40 – 4000) μg/l |
Spectrophotometric method | PN-ISO 6332:2001 | PN-ISO 6332:2001/Ap1:2016-06 | |
| 110 | Water intended for human consumption | Electrical conductivity Range (5 – 3000) µS/cm |
Conductometric method | PN-EN 27888:1999 | |
| 111 | Water intended for human consumption | Colour Range (5 – 70) mg/l |
Spectrophotometric method | PN EN ISO 7887:2012 Method C | PN-EN ISO 7887:2012/Ap1:2015-06 Method C | |
| 112 | Water intended for human consumption | Turbidity Range (0,1 – 50) NTU |
Nephelometric method | PN-EN ISO 7027-1:2016-09 | |
| 113 | Water intended for human consumption | Permanganate index Range (0,5 - 10,0) mg/l |
Titrimetric method | PN-EN ISO 8467:2001 | |
| 114 | Water intended for human consumption | pH Range 4,0 – 10,0 |
Potentiometric method | PN-EN ISO 10523:2012 | |
| 115 | Water intended for human consumption | Nitrate concentration Range (0,6 – 100) mg/l |
Spectrophotometric method | PN-82/C-04576/08 | |
| 116 | Water intended for human consumption | Ammonia concentration Ammonium ion concentration (calculated) Range (0,1 – 2,5) mg/l |
Spectrophotometric method | PN-C-04576-4:1994 | |
| 117 | Water intended for human consumption | Chloride concentration Range (4 – 500) mg/l |
Titrimetric method | PN-ISO 9297:1994 | |
| 118 | Water intended for human consumption | Threshold flavour number (TFN) Threshold odour number (TON) Range 1 – 2 |
Paired comparison method with non-forced choice, simplified | PN-EN 1622:2006 | |
| 119 | Swimming pool water | Free chlorine concentration Total chlorine concentration Combined chlorine concentration (calculated) – tests / measurements performed outside the laboratory premises Range (0,1 – 3,0) mg/l Range (0,1 – 3,0) mg/l |
Colorimetric method | OL-K/PB-02 issue I of 02.01.2025 | |
| 120 | Swimming pool water | Oxidation-reduction (redox) potential referred to Ag/AgCl 3,5 mol/l KCl – tests / measurements performed outside the laboratory premises Range (200 – 1000) mV |
Potentiometric method | OL-K/PB-03 issue I of 02.01.2025 | |
| 121 | Swimming pool water | Turbidity Range (0,07 – 50) NTU |
Nephelometric method | PN-EN ISO 7027-1:2016-09 | |
| 122 | Swimming pool water | pH – tests / measurements performed outside the laboratory premises Range 4,0 – 10,0 |
Potentiometric method | PN-EN ISO 10523:2012 | |
| 123 | Swimming pool water | Permanganate index (oxidisability) Range (0,5 - 10,0) mg/l |
Titrimetric method | PN-EN ISO 8467:2001 | |
| 124 | Swimming pool water | Nitrate concentration Range (0,6 – 100) mg/l |
Spectrophotometric method | PN-82/C-04576/08 | |
| 125 | Wastewater | Total suspended solids (TSS) Range (2 – 500) mg/l |
Gravimetric method | PN-EN 872:2007 | PN-EN 872:2007/Ap1:2007 | |
| 126 | Wastewater | Total iron concentration Range (0,1 – 15,0) mg/l |
Spectrophotometric method | PN-ISO 6332:2001 | PN-ISO 6332:2001/Ap1:2016-06 | |
| Laboratory Division, Environmental Testing Section, Food and Food Contact Materials and Articles Testing Section | |||||
| 127 | Water intended for human consumption | Manganese concentration Range (15 – 2000) μg/l |
Flame atomic absorption spectrometry (FAAS) | OL-K/PB-06 issue X of 02.01.2025 | |
| 128 | Water intended for human consumption | Copper concentration Range (0,26 – 4,0) mg/l |
Flame atomic absorption spectrometry (FAAS) | PN-ISO 8288:2002 | |
| 129 | Water intended for human consumption | Sodium concentration Range (5-250) mg/l |
Flame atomic absorption spectrometry (FAAS) | PN-ISO 9964-1:1994 | PN-ISO 9964-1:1994/Ap1:2009 | |
| 130 | Water intended for human consumption | Chromium concentration Range (15-300) μg/l |
Flame atomic absorption spectrometry (FAAS) | PN-EN 1233:2000 | |
| 131 | Swimming pool water Water intended for human consumption | Concentration of highly volatile halogenated hydrocarbon derivatives (THM) Sum of THM (calculated) trichloromethane (0,0014 – 0,4) mg/l bromodichloromethane (0,0014 – 0,4) mg/l dibromochloromethane (0,0014 – 0,4) mg/l tribromomethane (0,0014 – 0,4) mg/l |
Gas chromatography with electron capture detection (GC-ECD) | PN-EN ISO 10301:2002; chapter 2 | |
| Laboratory Division, Infectious Diseases and Infections Testing Section | |||||
| 132 | Faeces, rectal swab | Presence of rods of the genus Salmonella and Shigella | Culture method with biochemical and serological confirmation | OL-ChZZ/PB-06 issue I of 02.01.2025 | |
| 133 | Bacterial strain | Presence and identification of strains of Salmonella and Shigella rods | Culture method with biochemical and serological confirmation | OL-ChZZ/PB-06 issue I of 02.01.2025 | |
| 134 | Biological indicators for the control of the effectiveness of the sterilization process | Presence of the indicator microorganism Geobacillus stearothermophilus, presence of the indicator microorganism Bacillus subtilis | Culture method | OL-ChZZ/PB-01 issue I of 02.01.2025 | |
| 135 | Faeces, rectal swab | Presence and identification of rods of the genus Yersinia | Culture method with biochemical confirmation | OL-ChZZ/PB-04 issue I of 28.08.2025 | |
Reference standards (115)
CEN/TS 13130-23:2005
DIN 10955:2024-01
Manufacturer's instructions for the VIDAS system qualitative test, edition of 2018/06
OXOID methodology – Legionella Latex Test, symbol: DR 800M
OL-ChZZ/PB-01 issue I of 02.01.2025
OL-ChZZ/PB-04 issue I of 28.08.2025
OL-ChZZ/PB-06 issue I of 02.01.2025
OL-K/PB-01 issue I of 02.01.2025
OL-K/PB-02 issue I of 02.01.2025
OL-K/PB-03 issue I of 02.01.2025
OL-K/PB-06 issue X of 02.01.2025
OL-Ż/PB-01 issue III of 02.01.2025
OL-Ż/PB-02 issue II of 02.01.2025
OL-Ż/PB-03 issue I of 02.01.2025
OL-Ż/PB-04 issue II of 02.01.2025
OL-Ż/PB-06 issue I of 03.02.2026
PN EN ISO 7887:2012 Method C
PN-74/A-74016 cl. 2.5.2
PN-82/C-04576/08
PN-90/A-75101/23 cl. 2
PN-90/A-75101/23 cl. 3
PN-90/A-75101/23/Az2:2002 cl. 2
PN-90/A-75101/23/Az2:2002 cl. 3
PN-90/A-79120/10
PN-92/A-86732 cl. 2.3.10
PN-92/A-86732 cl. 2.3.11
PN-93/A-74130 cl. 3.4
PN-A-74108:1996 cl. 2
PN-A-74108:1996 cl. 3.3.2
PN-A-74108:1996 cl. 3.4
PN-A-74113:1997 Annex A
PN-A-74252:1998
PN-A-78509:2007 cl. 6.3
PN-A-78509:2007 cl. 6.3.12
PN-A-82055-4:1997 cl. 2.4.1.1, 2.4.1.2, 2.5
PN-A-82055-4:1997/Az1:2002 cl. 2.4.1.1, 2.4.1.2, 2.5
PN-A-82055-5:1994
PN-A-82107:1996 cl. 2.2
PN-A-88032:1998
PN-A-88032:1998/Ap1:2001
PN-C-04576-4:1994
PN-EN 1134:1999
PN-EN 1186-3:2023-01
PN-EN 1230-1:2009
PN-EN 1230-2:2009
PN-EN 1233:2000
PN-EN 1388-1:2000
PN-EN 1388-1:2000/Ap1:2002
PN-EN 1388-2:2000
PN-EN 1541:2003
PN-EN 1622:2006
PN-EN 26461-2:2001
PN-EN 26461-2:2001 excluding cl. 9.2
PN-EN 26777:1999
PN-EN 27888:1999
PN-EN 872:2007
PN-EN 872:2007/Ap1:2007
PN-EN ISO 10301:2002; chapter 2
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
PN-EN ISO 11731:2017-08/Ap1:2019-12
PN-EN ISO 16212:2017-08
PN-EN ISO 16212:2017-08/A1:2023-01
PN-EN ISO 16266-2:2022-04
PN-EN ISO 16266:2009
PN-EN ISO 18416:2016-01
PN-EN ISO 18416:2016-01/A1:2023-03
PN-EN ISO 21149:2017-07
PN-EN ISO 21149:2017-07/A1:2023-01
PN-EN ISO 21150:2016-01
PN-EN ISO 21150:2016-01/A1:2023-03
PN-EN ISO 21528-2:2017-08
PN-EN ISO 22717:2016-01
PN-EN ISO 22717:2016-01/A1:2023-03
PN-EN ISO 22718:2016-01
PN-EN ISO 22718:2016-01/A1:2023-01
PN-EN ISO 22964:2017-06
PN-EN ISO 4833-1:2013-12
PN-EN ISO 4833-1:2013-12/A1:2022-06
PN-EN ISO 6222:2004
PN-EN ISO 6579-1:2017-04
PN-EN ISO 6579-1:2017-04/A1:2020-09
PN-EN ISO 6888-1:2022-03
PN-EN ISO 6888-1:2022-03/A1:2024-02
PN-EN ISO 7027-1:2016-09
PN-EN ISO 7887:2012/Ap1:2015-06 Method C
PN-EN ISO 7899-1:2002
PN-EN ISO 7899-2:2004
PN-EN ISO 7899-3:2025-11
PN-EN ISO 7932:2005
PN-EN ISO 7932:2005/A1:2020-09 excluding cl. 9.5
PN-EN ISO 8467:2001
PN-EN ISO 9308-1:2014-12
PN-EN ISO 9308-1:2014-12/A1:2017-04
PN-EN ISO 9308-2:2014-06
PN-EN ISO 9308-3:2002
PN-ISO 1208:2001
PN-ISO 16649-2:2004
PN-ISO 21527-1:2009-06
PN-ISO 21527-2:2009-06
PN-ISO 4832:2007
PN-ISO 6059:1999
PN-ISO 6332:2001
PN-ISO 6332:2001/Ap1:2016-06
PN-ISO 6658:1998 cl. 5.4.2
PN-ISO 8288:2002
PN-ISO 9297:1994
PN-ISO 9964-1:1994
PN-ISO 9964-1:1994/Ap1:2009
PN-Z 11001-3:2000 Annex A excluding cl. A.5.2.1, with aminopeptidase confirmation
Commission Regulation (EU) No 10/2011 of 14.01.2011 as amended
PZH Methodological Publishing 1996: Method for the determination of lead, cadmium, copper and zinc in foodstuffs by flame atomic absorption spectrometry
Annex to the Regulation of the Minister of Health of 19 March 2020 (Journal of Laws 2020, item 931)