🇵🇱 POWIATOWA STACJA SANITARNO-EPIDEMIOLOGICZNA PL
Water & wastewaterFood & beveragesMicrobiologyPharma & cosmetics
POWIATOWA STACJA SANITARNO-EPIDEMIOLOGICZNA is a laboratory accredited by PCA under number AB 560 (Ciechanów, Poland). Its accreditation scope covers 66 test methods in the following areas: Water & wastewater, Food & beverages, Microbiology, Pharma & cosmetics. Test objects include: Water, Meat and meat products;, Milk and milk products, Non-alcoholic beve…, Swimming pool water, Water, swimming pool water. Most frequently used techniques: Spectrophotometric method, Membrane filtration method, Plate method (pour plate).
At a glance
- Accreditation number: PCA AB 560
- Methods in scope: 66
- Types of test objects: 20
- Techniques used: 19
- City: Ciechanów, Poland
- Accreditation number
- AB 560
- Accreditation body
- PCA
- Address
- W CIECHANOWIE, ODDZIAŁ LABORATORYJNY, ul. Sienkiewicza 27
- City
- Ciechanów, Poland
What this laboratory tests (20)
- Water — 25 methods
- Meat and meat products;, Milk and milk products, Non-alcoholic beverages, juices, Fruit, vegetables and their preserves, Fish and fish products, Confectionery and pastry products, Coffee, tea and cocoa, Food concentrates, Herbal raw materials and spices, Foodstuffs for particular nutritional uses and food supplements, Animal and vegetable fats, Cereals and cereal-flour products, Frozen food, Delicatessen products, Eggs and egg products — 10 methods
- Swimming pool water — 5 methods
- Water, swimming pool water — 4 methods
- Environmental samples from the food production and trade area: - swabs from a template-delimited surface - swabs from a surface not delimited by a template — 3 methods
- Bacterial strain — 2 methods
- Faeces, rectal swab — 2 methods
- Surface water — 2 methods
- Vegetable oils and fats, animal fats excluding milk fats — 2 methods
- Bread, flour, breadcrumbs — 1 method
- Food with a water activity higher than 0,95: Fruits, vegetables and their preserves, Milk and milk products, Non-alcoholic beverages, juices, Frozen food — 1 method
- Food with a water activity lower than or equal to 0,95 : Herbal raw materials and spices, Foodstuffs for particular nutritional uses and dietary supplements, Food concentrates, Cereals and cereal-flour products, Animal and vegetable fats, Fruits (dried) — 1 method
- Fruit, Vegetables and their products — 1 method
- Meat and meat products — 1 method
- Meat and meat products, fish and fish products, milk and dairy products, fruit and fruit products, vegetables and vegetable products, cereals and cereal products, mushrooms and mushroom products, non-alcoholic beverages, food concentrates, confectionery products, herbs and spices, delicatessen products, coffee and tea, frozen food, mayonnaises, mustards, sauces fats, food supplements, food additives, alcoholic beverages — 1 method
- and 5 more
Analytical techniques used (19)
- Spectrophotometric method — 11 methods
- Membrane filtration method — 8 methods
- Plate method (pour plate) — 8 methods
- Titrimetric method — 7 methods
- Plate method (spread plate) — 6 methods
- Colorimetric method — 3 methods
- Method: culture-biochemical-serological — 3 methods
- Potentiometric method — 3 methods
- Culture method with biochemical and serological confirmation — 2 methods
- Electrothermal atomization atomic absorption spectrometry (ETAAS) — 2 methods
- Gas chromatography with electron capture detection (GC-ECD) — 2 methods
- Miniaturized method (MPN) — 2 methods
- Simplified method, paired, non-forced choice — 2 methods
- Conductometric method — 1 method
- Culture method with biochemical confirmation — 1 method
- and 4 more
Certificate information
- Issue date
- 23.02.2026
- Issue no.
- 23
Accreditation scope — test methods (66)
| No. | Test object | Methodology / Parameters | Technique | Reference document | |
|---|---|---|---|---|---|
| Test methods | |||||
| 1 | Water intended for human consumption | Presence of foreign taste qualitative method – simple descriptive test Taste threshold number Range (1 - 8) TFN |
Simplified method, paired, non-forced choice | PN-EN 1622:2006 | |
| 2 | Water | Presence of foreign odour qualitative method – simple descriptive test Threshold odour number Range (1 - 8) TON |
Simplified method, paired, non-forced choice | PN-EN 1622:2006 | |
| 3 | Water | Total content of calcium and magnesium (total hardness) Range (5 - 900) mg/l CaCO3 |
Titrimetric method | PN-ISO 6059:1999 | |
| 4 | Water | Nitrite concentration Range (0,020 - 0,82) mg/l |
Spectrophotometric method | PN-EN 26777:1999 | |
| 5 | Water | Ammonium ion concentration Range (0,13 - 1,80) mg/l |
Spectrophotometric method | PN-C-04576-4:1994 | |
| 6 | Water | Chloride concentration Range (5,0 - 280) mg/l |
Titrimetric method | PN-ISO 9297:1994 | |
| 7 | Water | Total iron concentration Range (30 - 2400) μg/l |
Spectrophotometric method | PN-ISO 6332:2001+Ap1:2016-06 | |
| 8 | Water | Colour Range (3,0 - 70) mg/l Pt |
Spectrophotometric method | PN-EN ISO 7887:2012+Ap1:2015-06 Method C | |
| 9 | Swimming pool water | Oxidation-reduction (redox) potential vs. Ag/AgCl 3,5 mol/l KCl Range (260 - 850) mV |
Potentiometric method | PB-HKL-30, issue 2 of 01.07.2021 | |
| 10 | Swimming pool water | Free chlorine concentration Range (0,04 - 4,00) mg/l |
Colorimetric method | PB-HKL-31, issue 2 of 01.07.2021 | based on the Hach Lange test, method 8021 | |
| 11 | Swimming pool water | Total chlorine concentration Range (0,04 - 4,00) mg/l |
Colorimetric method | PB-HKL-31, issue 2 of 01.07.2021 | based on Hach Lange test Method 8167 | |
| 12 | Swimming pool water | Combined chlorine concentration (calculated) | PB-HKL-31, issue 2 of 01.07.2021 | ||
| 13 | Swimming pool water | Trihalomethanes (THM) concentration Trichloromethane (2,5 - 100) μg/l Tribromomethane (2,5 - 100) μg/l Dichlorobromomethane (2,5 - 100) μg/l Dibromochloromethane (2,5 - 100) μg/l |
Gas chromatography with electron capture detection (GC-ECD) | PB-HKL-32, issue 3 of 25.11.2024 | |
| 14 | Water, swimming pool water | Permanganate index Range (0,50 - 10,0) mg/l O2 |
Titrimetric method | PN-EN ISO 8467:2001 | |
| 15 | Water, swimming pool water | Nitrate concentration Range (0,9 - 110) mg/l |
Spectrophotometric method | PN-82/C-04576/08 | |
| 16 | Water, swimming pool water | Turbidity Range (0,20 - 100) NTU |
Nephelometric method | PN-EN ISO 7027-1:2016-09 | |
| 17 | Water, swimming pool water | pH Range 4,0 - 12,5 |
Potentiometric method | PN-EN ISO 10523:2012 | |
| 18 | Water | Fluoride concentration Range (0,20 - 3,0) mg/l |
Potentiometric method | PN-78/C-04588.03 | |
| 19 | Water | Boron concentration Range (0,20 - 2,00) mg/l |
Spectrophotometric method | PN-75/C-04563/01 | |
| 20 | Water | Total cyanide concentration Range (15 - 80) μg/l |
Spectrophotometric method | PN-80/C-04603.01 | |
| 21 | Water | Sulfate concentration Range (10 - 500) mg/l |
Turbidimetric method | PN-79/C-04566.10 | |
| 22 | Water | Electrical conductivity Range (150 - 12800) μS/cm |
Conductometric method | PN-EN 27888:1999 | |
| 23 | Water | Free chlorine concentration Range (0,04 - 2,00) mg/l |
Colorimetric method | PB-HKL-31, issue 2 of 01.07.2021 | based on the Hach Lange test, method 8021 | |
| 24 | Water | Metal concentrations: Cadmium (0,5 - 5) μg/l Lead (2,5 - 25) μg/l Nickel (2,5 - 25) μg/l Chromium (5 - 50) μg/l Copper (5 - 2600) μg/l Arsenic (1 - 20) μg/l Antimony (1 - 10) μg/l Selenium (1 - 10) μg/l Aluminium (20 - 200) μg/l Manganese (5 - 300) μg/l |
Electrothermal atomization atomic absorption spectrometry (ETAAS) | PN-EN ISO 15586:2005 | |
| 25 | Water | Sodium concentration Range (0,1 - 300) mg/l |
Flame atomic absorption spectrometry (FAAS) | PN-ISO 9964-1:1994+Ap1:2009 | |
| 26 | Water | Concentration of highly volatile halogenated hydrocarbons Trichloromethane (2,5 - 100) μg/l Tribromomethane (2,5 - 100) μg/l Dichlorobromomethane (2,5 - 100) μg/l Dibromochloromethane (2,5 - 100) μg/l Range 1,2-dichloroethane (0,9 - 100) μg/l Trichloroethene (1,0 - 100) μg/l Tetrachloroethene (1,0 - 100) μg/l |
Gas chromatography with electron capture detection (GC-ECD) | PB-HKL-32, issue 3 of 25.11.2024 | |
| 27 | Water | Total viable count | Plate method (pour plate) | PN-EN ISO 6222:2004 | |
| 28 | Water | Pseudomonas aeruginosa count | Membrane filtration method | PN-EN ISO 16266:2009 | |
| 29 | Water | Intestinal enterococci count | Membrane filtration method | PN-EN ISO 7899-2:2004 | |
| 30 | Water | Coagulase-positive staphylococci count | Membrane filtration method | PZH methodology ZHK:2007 | |
| 31 | Water | Count of bacteria of the genus Legionella Matrix A: Procedure 5 (medium A), 7 (medium C – GVPC) Matrix B: 7 (medium C – GVPC) Range from 1 CFU/100 ml, 1/1000 ml |
Membrane filtration method | PN-EN ISO 11731:2017-08 +Ap1:2019-12 | |
| 32 | Water | Count of spores of sulphite-reducing anaerobes (Clostridia) | Membrane filtration method | PN-EN 26461-2:2001 | |
| 33 | Water | Coliform bacteria count | Membrane filtration method | PN-EN ISO 9308-1:2014-12 +A1:2017-04 | |
| 34 | Water | Escherichia coli count | Membrane filtration method | PN-EN ISO 9308-1:2014-12 +A1:2017-04 | |
| 35 | Water | Clostridium perfringens count | Membrane filtration method | PN-EN ISO 14189:2016-10 | |
| 36 | Surface water | Most probable number, E. coli | Miniaturized method (MPN) | PN-EN ISO 9308-3:2002 | |
| 37 | Surface water | Most probable number of intestinal enterococci | Miniaturized method (MPN) | PN-EN ISO 7899-1:2002 | |
| 38 | Fruit, Vegetables and their products | Nitrate and nitrite content NO3 (11,2 - 7000) mg/kg NO2 (0,75 - 15) mg/kg |
Spectrophotometric method | PN-92/A-75112 | |
| 39 | Vegetable products, fruit products, concentrates, delicatessen products, vegetable fats, mayonnaises, mustards, sauces, dairy products, non-alcoholic beverages | Sorbic acid content Range (10 - 2000) mg/kg |
Spectrophotometric method | PN-90/A-75101/25 | |
| 40 | Vegetable products, fruit products, concentrates, delicatessen products, mayonnaises, mustards, sauces, vinegar, mushrooms and mushroom products | Sulfur dioxide content Range (9,0 - 4000) mg/kg |
Titrimetric method | PN-90/A-75101/23 cl. 3 | |
| 41 | Vegetable products, concentrates, delicatessen products, mayonnaises , sauces, non-alcoholic beverages, fruit and fruit products | Benzoic acid content Range (40,0 - 5000) mg/kg |
Spectrophotometric method | PN-90/A-75101/24 cl. 3 | |
| 42 | Vegetable oils and fats, animal fats excluding milk fats | Acid value Range (0,06 - 75) mg/g KOH |
Titrimetric method | PN-EN ISO 660:2021-03 without cl. 9.1 and 9.2 | |
| 43 | Vegetable oils and fats, animal fats excluding milk fats | Peroxide value Range (0,1 - 7,0) milliequivalents active oxygen/kg |
Titrimetric method | PB-HZL-11, issue 4 of 18.07.2025 | |
| 44 | Bread, flour, breadcrumbs | Acidity Range (0,2 - 40) ° |
Titrimetric method | PN-A-74108:1996 cl. 3.4 | |
| 45 | Meat products | Nitrate and nitrite content Nitrites (3,0 - 268) mg/kg of NO2 ion Nitrates (4,4 - 360) mg/kg of NO3 ion |
Spectrophotometric method | PB-HZL-03, issue 4 of 17.07.2025 | |
| 46 | Meat and meat products, fish and fish products, milk and dairy products, fruit and fruit products, vegetables and vegetable products, cereals and cereal products, mushrooms and mushroom products, non-alcoholic beverages, food concentrates, confectionery products, herbs and spices, delicatessen products, coffee and tea, frozen food, mayonnaises, mustards, sauces fats, food supplements, food additives, alcoholic beverages | Cadmium and lead content / concentration Cadmium (0,0012 – 5,0) mg/kg / mg/l Lead (0,0065 – 5,0) mg/kg / mg/l |
Electrothermal atomization atomic absorption spectrometry (ETAAS) | PN-EN 14082:2004 | |
| 47 | Meat and meat products;, Milk and milk products, Non-alcoholic beverages, juices, Fruit, vegetables and their preserves, Fish and fish products, Confectionery and pastry products, Coffee, tea and cocoa, Food concentrates, Herbal raw materials and spices, Foodstuffs for particular nutritional uses and food supplements, Animal and vegetable fats, Cereals and cereal-flour products, Frozen food, Delicatessen products, Eggs and egg products | Total viable count | Plate method (pour plate) | PN-EN ISO 4833-1:2013-12 +A1:2022-06 | |
| 48 | Meat and meat products;, Milk and milk products, Non-alcoholic beverages, juices, Fruit, vegetables and their preserves, Fish and fish products, Confectionery and pastry products, Coffee, tea and cocoa, Food concentrates, Herbal raw materials and spices, Foodstuffs for particular nutritional uses and food supplements, Animal and vegetable fats, Cereals and cereal-flour products, Frozen food, Delicatessen products, Eggs and egg products | Presence of Listeria monocytogenes | Culture method with biochemical confirmation | PN-EN ISO-11290-1:2017-07 | |
| 49 | Meat and meat products;, Milk and milk products, Non-alcoholic beverages, juices, Fruit, vegetables and their preserves, Fish and fish products, Confectionery and pastry products, Coffee, tea and cocoa, Food concentrates, Herbal raw materials and spices, Foodstuffs for particular nutritional uses and food supplements, Animal and vegetable fats, Cereals and cereal-flour products, Frozen food, Delicatessen products, Eggs and egg products | Presence of Salmonella spp. | Culture method with biochemical and serological confirmation | PN-EN ISO 6579-1:2017-04 +A1:2020-09 | |
| 50 | Meat and meat products;, Milk and milk products, Non-alcoholic beverages, juices, Fruit, vegetables and their preserves, Fish and fish products, Confectionery and pastry products, Coffee, tea and cocoa, Food concentrates, Herbal raw materials and spices, Foodstuffs for particular nutritional uses and food supplements, Animal and vegetable fats, Cereals and cereal-flour products, Frozen food, Delicatessen products, Eggs and egg products | Count of β-glucuronidase-positive Escherichia coli | Plate method (pour plate) | PN-ISO 16649-2:2004 | |
| 51 | Meat and meat products;, Milk and milk products, Non-alcoholic beverages, juices, Fruit, vegetables and their preserves, Fish and fish products, Confectionery and pastry products, Coffee, tea and cocoa, Food concentrates, Herbal raw materials and spices, Foodstuffs for particular nutritional uses and food supplements, Animal and vegetable fats, Cereals and cereal-flour products, Frozen food, Delicatessen products, Eggs and egg products | Coliform bacteria count | Plate method (pour plate) | PN-ISO 4832:2007 | |
| 52 | Meat and meat products;, Milk and milk products, Non-alcoholic beverages, juices, Fruit, vegetables and their preserves, Fish and fish products, Confectionery and pastry products, Coffee, tea and cocoa, Food concentrates, Herbal raw materials and spices, Foodstuffs for particular nutritional uses and food supplements, Animal and vegetable fats, Cereals and cereal-flour products, Frozen food, Delicatessen products, Eggs and egg products | Coagulase-positive staphylococci count | Plate method (spread plate) | PN-EN ISO 6888-1:2022-03 +A1:2024-02 | |
| 53 | Meat and meat products;, Milk and milk products, Non-alcoholic beverages, juices, Fruit, vegetables and their preserves, Fish and fish products, Confectionery and pastry products, Coffee, tea and cocoa, Food concentrates, Herbal raw materials and spices, Foodstuffs for particular nutritional uses and food supplements, Animal and vegetable fats, Cereals and cereal-flour products, Frozen food, Delicatessen products, Eggs and egg products | Coagulase-positive staphylococci count | Plate method (pour plate) | PN-EN ISO 6888-2:2022-03 +A1:2024-02 | |
| 54 | Meat and meat products;, Milk and milk products, Non-alcoholic beverages, juices, Fruit, vegetables and their preserves, Fish and fish products, Confectionery and pastry products, Coffee, tea and cocoa, Food concentrates, Herbal raw materials and spices, Foodstuffs for particular nutritional uses and food supplements, Animal and vegetable fats, Cereals and cereal-flour products, Frozen food, Delicatessen products, Eggs and egg products | Listeria monocytogenes count | Plate method (spread plate) | PN-EN ISO-11290-2:2017-07 | |
| 55 | Meat and meat products;, Milk and milk products, Non-alcoholic beverages, juices, Fruit, vegetables and their preserves, Fish and fish products, Confectionery and pastry products, Coffee, tea and cocoa, Food concentrates, Herbal raw materials and spices, Foodstuffs for particular nutritional uses and food supplements, Animal and vegetable fats, Cereals and cereal-flour products, Frozen food, Delicatessen products, Eggs and egg products | Presumptive Bacillus cereus count | Plate method (spread plate) | PN-EN ISO 7932:2005 +A1:2020-09 excluding cl. 9.5 | |
| 56 | Meat and meat products;, Milk and milk products, Non-alcoholic beverages, juices, Fruit, vegetables and their preserves, Fish and fish products, Confectionery and pastry products, Coffee, tea and cocoa, Food concentrates, Herbal raw materials and spices, Foodstuffs for particular nutritional uses and food supplements, Animal and vegetable fats, Cereals and cereal-flour products, Frozen food, Delicatessen products, Eggs and egg products | Enterobacteriaceae count | Plate method (pour plate) | PN-EN ISO 21528-2:2017-08 | |
| 57 | Meat and meat products | Campylobacter spp. count | Plate method (spread plate) | PN-EN ISO 10272-2:2017-10 + A1:2023-08 | |
| 58 | Food with a water activity higher than 0,95: Fruits, vegetables and their preserves, Milk and milk products, Non-alcoholic beverages, juices, Frozen food | Yeast and mould count | Plate method (spread plate) | PN ISO 21527-1:2009 | |
| 59 | Food with a water activity lower than or equal to 0,95 : Herbal raw materials and spices, Foodstuffs for particular nutritional uses and dietary supplements, Food concentrates, Cereals and cereal-flour products, Animal and vegetable fats, Fruits (dried) | Yeast and mould count | Plate method (spread plate) | PN ISO 21527-2:2009 | |
| 60 | Environmental samples from the food production and trade area: - swabs from a template-delimited surface - swabs from a surface not delimited by a template | Total viable count | Plate method (pour plate) | PN-EN ISO 4833-1:2013-12 +A1:2022-06 | |
| 61 | Environmental samples from the food production and trade area: - swabs from a template-delimited surface - swabs from a surface not 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 | |
| 62 | Environmental samples from the food production and trade area: - swabs from a template-delimited surface - swabs from a surface not delimited by a template | Enterobacteriaceae count | Plate method (pour plate) | PN-EN ISO 21528-2:2017-08 | |
| 63 | Faeces, rectal swab | Presence and identification of rods, Salmonella and Shigella in healthy persons | Method: culture-biochemical-serological | PB-EPL-02 issue 4 of 20.09.2019 | |
| 64 | Faeces, rectal swab | Presence and identification of rods, Salmonella and Shigella in convalescents, carriers, contacts and sick persons | Method: culture-biochemical-serological | PB-EPL-04 issue 5 of 20.09.2019 | |
| 65 | Bacterial strain | Serological identification of bacilli, Salmonella-Shigella | Method: slide agglutination test | PB-EPL-07 issue 3 of 20.09.2019 | |
| 66 | Bacterial strain | Biochemical and serological identification of Salmonella | Method: culture-biochemical-serological | PB-EPL-08 issue 4 of 20.09.2019 | |
Reference standards (59)
PZH methodology ZHK:2007
PB-EPL-02 issue 4 of 20.09.2019
PB-EPL-04 issue 5 of 20.09.2019
PB-EPL-07 issue 3 of 20.09.2019
PB-EPL-08 issue 4 of 20.09.2019
PB-HKL-30, issue 2 of 01.07.2021
PB-HKL-31, issue 2 of 01.07.2021
PB-HKL-32, issue 3 of 25.11.2024
PB-HZL-03, issue 4 of 17.07.2025
PB-HZL-11, issue 4 of 18.07.2025
PN ISO 21527-1:2009
PN ISO 21527-2:2009
PN-75/C-04563/01
PN-78/C-04588.03
PN-79/C-04566.10
PN-80/C-04603.01
PN-82/C-04576/08
PN-90/A-75101/23 cl. 3
PN-90/A-75101/24 cl. 3
PN-90/A-75101/25
PN-92/A-75112
PN-A-74108:1996 cl. 3.4
PN-C-04576-4:1994
PN-EN 14082:2004
PN-EN 1622:2006
PN-EN 26461-2:2001
PN-EN 26777:1999
PN-EN 27888:1999
PN-EN ISO 10272-2:2017-10 + A1:2023-08
PN-EN ISO 10523:2012
PN-EN ISO 11731:2017-08 +Ap1:2019-12
PN-EN ISO 14189:2016-10
PN-EN ISO 15586:2005
PN-EN ISO 16266:2009
PN-EN ISO 21528-2:2017-08
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 without cl. 9.1 and 9.2
PN-EN ISO 6888-1:2022-03 +A1:2024-02
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 7899-1:2002
PN-EN ISO 7899-2:2004
PN-EN ISO 7932:2005 +A1:2020-09 excluding cl. 9.5
PN-EN ISO 8467:2001
PN-EN ISO 9308-1:2014-12 +A1:2017-04
PN-EN ISO 9308-3:2002
PN-EN ISO-11290-1:2017-07
PN-EN ISO-11290-2:2017-07
PN-ISO 16649-2:2004
PN-ISO 4832:2007
PN-ISO 6059:1999
PN-ISO 6332:2001+Ap1:2016-06
PN-ISO 9297:1994
PN-ISO 9964-1:1994+Ap1:2009
based on the Hach Lange test, method 8021
based on Hach Lange test Method 8167