🇵🇱 VET-LAB BRUDZEW PL
Food & beveragesMicrobiologyWater & wastewaterEnvironment
VET-LAB BRUDZEW is a laboratory accredited by PCA under number AB 924 (Brudzew, Poland). Its accreditation scope covers 86 test methods in the following areas: Food & beverages, Microbiology, Water & wastewater, Environment. Test objects include: Water, Water intended for human consumption, Food 1), Feed, Environmental samples from food production and food trade areas: sw…. Most frequently used techniques: Plate method (pour plate), Plate method (spread plate), Spectrophotometric method.
At a glance
- Accreditation number: PCA AB 924
- Methods in scope: 86
- Types of test objects: 21
- Techniques used: 21
- City: Brudzew, Poland
- Accreditation number
- AB 924
- Accreditation body
- PCA
- Address
- dr Piotr Kwieciński, LABORATORIUM WETERYNARYJNE, ul. Turkowska 58c, 62-720 Brudzew
- City
- Brudzew, Poland
What this laboratory tests (21)
- Water, Water intended for human consumption — 25 methods
- Food 1) — 16 methods
- Feed — 9 methods
- Environmental samples from food production and food trade areas: swabs from surfaces delimited and not delimited by a template, including from hands — 5 methods
- Meat and meat products, Poultry meat and poultry products, Milk and dairy products, Fruit, vegetables, fruit, vegetable and vegetable-meat preserves, Confectionery and bakery products, Fish and fish products, Spices, Grains, cereals, cereal products, Eggs and egg derivatives — 5 methods
- Environmental samples from food production and trade areas 1), Animal carcasses 1) — 4 methods
- Environmental samples from food production and food trade areas: swabs from surfaces delimited and not delimited by a template — 3 methods
- Poultry blood serum — 3 methods
- Domestic hot water — 2 methods
- Environmental samples from food production and food trade areas: surface imprint — 2 methods
- Environmental samples from the food production and trade area: swabs from template-delimited and non-delimited surfaces, including from hands — 2 methods
- Biological material 1), Environmental samples collected at the primary production stage 1) — 1 method
- Blood serum 1) — 1 method
- Food 1) with a water activity higher than 0,95 — 1 method
- Food 1) with a water activity lower than or equal to 0,95 — 1 method
- and 6 more
Analytical techniques used (21)
- Plate method (pour plate) — 15 methods
- Plate method (spread plate) — 13 methods
- Spectrophotometric method — 11 methods
- Culture method with biochemical and serological confirmation — 10 methods
- Culture method — 6 methods
- Membrane filtration method — 6 methods
- Culture method with biochemical confirmation — 4 methods
- Slide agglutination method (SPA) — 3 methods
- Contact plate method — 2 methods
- Culture method with biochemical and microscopic confirmation — 2 methods
- Triangle test method — 2 methods
- Colorimetric method — 1 method
- Conductometric method — 1 method
- Diffusion method — 1 method
- Enzyme immunoassay method (ELISA) 2) — 1 method
- and 6 more
Accreditation scope — test methods (86)
| No. | Test object | Methodology / Parameters | Technique | Reference document | |
|---|---|---|---|---|---|
| Test methods | |||||
| 1 | Feed | Total viable count at 30°C | Plate method (pour plate) | PN-EN ISO 4833-1:2013-12 | PN-EN ISO 4833-1:2013-12/A1:2022-06 | |
| 2 | Feed | Coagulase-positive staphylococci count (Staphylococcus aureus and other species) | Plate method (spread plate) | PN-ISO 6888-1:2022-03 | PN-EN ISO 6888-1:2022-03/A1:2024-02 | |
| 3 | Feed | Presumptive Bacillus cereus count at 30°C | Plate method (spread plate) | PN-EN ISO 7932:2005 | |
| 4 | Feed | Presence of coagulase-positive staphylococci (Staphylococcus aureus and other species) | Culture method | PN-EN ISO 6888-3:2004 | PN-EN ISO 6888-3:2004/AC:2005 excluding cl. 9.2 | |
| 5 | Feed | Yeast and mould count | Plate method (spread plate) | PN-ISO 21527-2:2009 | |
| 6 | Feed | Presence of anaerobic spore-forming bacteria | Culture method | PN-R-64791:1994 cl. 3.3.4.1 | |
| 7 | Raw milk, Milk powder | Presence of residues of β-lactam antibiotics and tetracyclines | Receptor method | PB-06 issue B of 2017-01-11, developed on the basis of the Twinsensor BT test manufacturer's instructions | |
| 8 | Muscle tissue of poultry, cattle, pigs, Eggs, Fish, Feed | Presence of residues of antibiotics and other antibacterial substances | Diffusion method | PB-07 issue C of 2017-01-11, developed on the basis of the Premi®Test manufacturer's instructions | |
| 9 | Meat and meat products, Poultry meat and poultry products, Milk and dairy products, Vegetables and vegetable products and vegetable-meat products, Fish and fish products, Spices, Eggs and egg products | Listeria spp. count | Plate method (spread plate) | PN-EN ISO 11290-2:2017-07 | |
| 10 | Environmental samples from food production and food trade areas: swabs from surfaces delimited and not delimited by a template | Presence of Listeria spp. | Culture method with biochemical confirmation | PN-EN ISO 11290-1:2017-07 | |
| 11 | Environmental samples from food production and food trade areas: swabs from surfaces delimited and not delimited by a template | Presence of Campylobacter spp. | Culture method with biochemical and microscopic confirmation | PN-EN ISO 10272-1:2017-08 | |
| 12 | Environmental samples from food production and food trade areas: swabs from surfaces delimited and not delimited by a template | Presence of presumptive, Escherichia coli | Culture method | PN-ISO 7251:2006 | |
| 13 | Meat and meat products, Poultry meat and poultry products, Milk and dairy products, Fruit, vegetables, fruit, vegetable and vegetable-meat preserves, Confectionery and bakery products, Fish and fish products, Spices, Grains, cereals, cereal products, Eggs and egg derivatives | Presence of coliform bacteria at 30°C | Culture method | PN-ISO 4831:2007 | |
| 14 | Meat and meat products, Poultry meat and poultry products, Milk and dairy products, Fruit, vegetables, fruit, vegetable and vegetable-meat preserves, Confectionery and bakery products, Fish and fish products, Spices, Grains, cereals, cereal products, Eggs and egg derivatives | Mesophilic lactic acid bacteria count | Plate method (pour plate) | PN-ISO 15214:2002 | |
| 15 | Meat and meat products, Poultry meat and poultry products, Milk and dairy products, Fruit, vegetables, fruit, vegetable and vegetable-meat preserves, Confectionery and bakery products, Fish and fish products, Spices, Grains, cereals, cereal products, Eggs and egg derivatives | Presence of presumptive, Escherichia coli | Culture method | PN-ISO 7251:2006 | |
| 16 | Meat and meat products, Poultry meat and poultry products, Milk and dairy products, Fruit, vegetables, fruit, vegetable and vegetable-meat preserves, Confectionery and bakery products, Fish and fish products, Spices, Grains, cereals, cereal products, Eggs and egg derivatives | Clostridium perfringens count | Plate method (pour plate) | PN-EN ISO 15213-2:2024-05 | |
| 17 | Meat and meat products, Poultry meat and poultry products, Milk and dairy products, Fruit, vegetables, fruit, vegetable and vegetable-meat preserves, Confectionery and bakery products, Fish and fish products, Spices, Grains, cereals, cereal products, Eggs and egg derivatives | Count of sulphate (IV) reducing Clostridium spp. | Plate method (pour plate) | PN-EN ISO 15213-1:2023-08 | PN-EN ISO 15213-1:2023-08/Ap1:2024-02 | |
| 18 | Environmental samples from the food production and trade area: swabs from template-delimited and non-delimited surfaces, including from hands | Presumptive count, Pseudomonas spp. | Plate method (spread plate) | PN-ISO 13720:2010 | |
| 19 | Environmental samples from the food production and trade area: swabs from template-delimited and non-delimited surfaces, including from hands | Count of β-glucuronidase-positive, Escherichia coli | Plate method (pour plate) | PN-ISO 16649-2:2004 | |
| 20 | Food 1) | Presence of Salmonella Enteritidis and, Salmonella Typhimurium | Culture method with biochemical and serological confirmation | Standards 2) | |
| 21 | Food 1) | Presence of Salmonella spp. | Culture method with biochemical and serological confirmation | Standards 2) | |
| 22 | Food 1) | Presence and identification of Salmonella spp. | Culture method with biochemical and serological confirmation | Standards 2) | |
| 23 | Food 1) | Presence of Listeria monocytogenes | Culture method with biochemical confirmation | Standards 2) | |
| 24 | Food 1) | Total viable count at 30°C | Plate method (pour plate) | Standards 2) | |
| 25 | Food 1) | Coagulase-positive staphylococci count (Staphylococcus aureus and other species) | Plate method (spread plate) | Standards 2) | |
| 26 | Food 1) | Coliform bacteria count at 30°C | Plate method (pour plate) | Standards 2) | |
| 27 | Food 1) | Listeria monocytogenes count | Plate method (spread plate) | Standards 2) | |
| 28 | Food 1) | Count of Enterobacteriaceae at 30°C | Plate method (pour plate) | Standards 2) | |
| 29 | Food 1) | Count of β-glucuronidase-positive, Escherichia coli | Plate method (pour plate) | Standards 2) | |
| 30 | Food 1) | Presumptive Bacillus cereus count at 30°C | Plate method (spread plate) | Standards 2) | |
| 31 | Food 1) | Presence of coagulase-positive staphylococci (Staphylococcus aureus and other species) | Culture method | Standards 2) | |
| 32 | Food 1) | Presumptive count, Pseudomonas spp. | Plate method (spread plate) | Standards 2) | |
| 33 | Food 1) | Campylobacter spp. count | Plate method (spread plate) | Standards 2) | |
| 34 | Food 1) | Presence of Campylobacter spp. | Culture method with biochemical and microscopic confirmation | Standards 2) | |
| 35 | Food 1) | Presence of Listeria spp. | Culture method with biochemical confirmation | Standards 2) | |
| 36 | Food 1) with a water activity higher than 0,95 | Yeast and mould count | Plate method (spread plate) | Standards 2) | |
| 37 | Food 1) with a water activity lower than or equal to 0,95 | Yeast and mould count | Plate method (spread plate) | Standards 2) | |
| 38 | Environmental samples from food production and food trade areas: swabs from surfaces delimited and not delimited by a template, including from hands | Presence of Salmonella spp. | Culture method with biochemical and serological confirmation | Standards 2) | |
| 39 | Environmental samples from food production and food trade areas: swabs from surfaces delimited and not delimited by a template, including from hands | Presence and identification, Salmonella spp. | Culture method with biochemical and serological confirmation | Standards 2) | |
| 40 | Environmental samples from food production and food trade areas: swabs from surfaces delimited and not delimited by a template, including from hands | Total viable count at 30°C | Plate method (pour plate) | Standards 2) | |
| 41 | Environmental samples from food production and food trade areas: swabs from surfaces delimited and not delimited by a template, including from hands | Presence of Listeria monocytogenes | Culture method with biochemical confirmation | Standards 2) | |
| 42 | Environmental samples from food production and food trade areas: swabs from surfaces delimited and not delimited by a template, including from hands | Enterobacteriaceae count at 37°C | Plate method (pour plate) | Standards 2) | |
| 43 | Environmental samples from food production and trade areas 1), Animal carcasses 1) | Presence of Salmonella spp. | Culture method with biochemical and serological confirmation | Standards 2) | |
| 44 | Environmental samples from food production and trade areas 1), Animal carcasses 1) | Presence and identification, Salmonella spp. | Culture method with biochemical and serological confirmation | Standards 2) | |
| 45 | Environmental samples from food production and trade areas 1), Animal carcasses 1) | Total viable count at 30°C | Plate method (pour plate) | Standards 2) | |
| 46 | Environmental samples from food production and trade areas 1), Animal carcasses 1) | Enterobacteriaceae count at 37°C | Plate method (pour plate) | Standards 2) | |
| 47 | Environmental samples from food production and food trade areas: surface imprint | Total viable count at 30°C | Contact plate method | Standards 2) | |
| 48 | Environmental samples from food production and food trade areas: surface imprint | Enterobacteriaceae count at 37°C | Contact plate method | Standards 2) | |
| 49 | Feed | Presence of Salmonella spp. | Culture method with biochemical and serological confirmation | Standards 2) | |
| 50 | Feed | Presence and identification, Salmonella spp. | Culture method with biochemical and serological confirmation | Standards 2) | |
| 51 | Feed | Count of Enterobacteriaceae at 30°C | Plate method, pour plate | Standards 2) | |
| 52 | Food 1), Feed, Environmental samples from food production and food trade areas 1) | Presence of DNA of pathogenic microorganisms 3) | PCR method (SureTectTM System ) | Test procedures 2) | |
| 53 | Water, Water intended for human consumption | Total viable count at 36°C | Plate method (pour plate) | PN-EN ISO 6222:2004 | |
| 54 | Water, Water intended for human consumption | Total viable count at 22°C | Plate method (pour plate) | PN-EN ISO 6222:2004 | |
| 55 | Water, Water intended for human consumption | Escherichia coli count | Membrane filtration method | PN-EN ISO 9308-1:2014-12 | PN-EN ISO 9308-1:2014-12/ A1:2017-04 | |
| 56 | Water, Water intended for human consumption | Coliform bacteria count | Membrane filtration method | PN-EN ISO 9308-1:2014-12 | PN-EN ISO 9308-1:2014-12/ A1:2017-04 | |
| 57 | Water, Water intended for human consumption | Count of bacteria, Pseudomonas aeruginosa | Membrane filtration method | PN-EN ISO 16266:2009 | |
| 58 | Water, Water intended for human consumption | Intestinal enterococci count | Membrane filtration method | PN-EN ISO 7899-2:2004 | |
| 59 | Water, Water intended for human consumption | Clostridium perfringens count together with spores | Membrane filtration method | PN-EN ISO 14189:2016-10 | |
| 60 | Water, Water intended for human consumption | Presence and identification of Salmonella spp. | Membrane filtration / culture method with biochemical and serological confirmation | PN-EN ISO 19250:2013-07; White–Kauffmann–Le Minor scheme:2007 | |
| 61 | Water intended for human consumption | Sampling for chemical and physical testing | PN-ISO 5667-5:2017-10 excluding cl. 6.5 | ||
| 62 | Water intended for human consumption, Domestic hot water, Process water | Sampling for microbiological testing | PN- EN ISO 19458:2007 | ||
| 63 | Domestic hot water | Count of bacteria of the genus Legionella Matrix A procedure 7 medium C (GVPC) procedure 5 medium A (BCYE) |
Membrane filtration method | PN-EN ISO 11731:2017-08 | PN-EN ISO 11731:2017-08/ Ap1:2019-12 | |
| 64 | Domestic hot water | Count of bacteria of the genus Legionella Matrix A procedure 1 medium A (BCYE) and B (BCYE AB) |
Plate method (spread plate) | PN-EN ISO 11731:2017-08 | PN-EN ISO 11731:2017-08/ Ap1:2019-12 | |
| 65 | Water, Water intended for human consumption | Colour Range (5,0 – 70,0) mg/l Pt |
Spectrophotometric method | PN-EN 7887:2012 Method C | PN-EN ISO 7887:2012/Ap1:2015-06 | |
| 66 | Water, Water intended for human consumption | Electrical conductivity Range (100 – 2 500) μS/cm |
Conductometric method | PN-EN 27888:1999 | |
| 67 | Water, Water intended for human consumption | pH Range 4,0 – 10,0 |
Potentiometric method | PN-EN ISO 10523:2012 | |
| 68 | Water, Water intended for human consumption | Turbidity Range (0,20 – 100) NTU |
Nephelometric method | PN-EN ISO 7027-1:2016-09 | |
| 69 | Water, Water intended for human consumption | Iron concentration Range (20 – 6000) μg/l |
Spectrophotometric method | PB-23 issue A of 2019-09-18 | based on the Hach Lange tests No. LCK 521, 8008 | |
| 70 | Water, Water intended for human consumption | Manganese concentration Range (10 – 500) μg/l |
Spectrophotometric method | PB-24 issue B of 2024-02-01 | based on Hach Lange test LCW 532 | |
| 71 | Water, Water intended for human consumption | Ammonium ion concentration Range (0,10 – 5,0) mg/l |
Spectrophotometric method | PB-22 issue A of 2019-09-18 | based on Hach Lange test No. LCK 304 | |
| 72 | Water, Water intended for human consumption | Nitrate concentration Range (1,0 – 100) mg/l |
Spectrophotometric method | PB-20 issue A of 2019-09-18 | based on Hach Lange test No. LCK 339 | |
| 73 | Water, Water intended for human consumption | Nitrite concentration Range (0,010 – 1,00) mg/l |
Spectrophotometric method | PB-21 issue B of 2024-02-01 | based on Hach Lange test No. 8507 | |
| 74 | Water, Water intended for human consumption | Sulfate concentration Range (10 – 500) mg/l |
Spectrophotometric method | PB-19 issue A of 2019-09-18 based on Hach Lange test No. 8051 | |
| 75 | Water, Water intended for human consumption | Total hardness Range (50,0 – 500) mg/l CaCO3 |
Spectrophotometric method | PB-18 issue A of 2019-09-18 | based on the Hach Lange test No. LCK 327 | |
| 76 | Water, Water intended for human consumption | Calcium concentration Range (5,0 – 200) mg/l |
Spectrophotometric method | PB-18 issue A of 2019-09-18 | based on the Hach Lange test No. LCK 327 | |
| 77 | Water, Water intended for human consumption | Magnesium concentration Range (5,0 – 200) mg/l |
Spectrophotometric method | PB-18 issue A of 2019-09-18 | based on the Hach Lange test No. LCK 327 | |
| 78 | Water, Water intended for human consumption | Free chlorine concentration range 0,10 – 1,50 mg/l |
Colorimetric method | PB-31 issue A of 2024-06-03 developed on the basis of the test manufacturer's instructions VISOCOLOR ECO No. 931215 | |
| 79 | Water, Water intended for human consumption | Chloride concentration Range (1,0 – 1000) mg/l |
Spectrophotometric method | PB-26 issue A of 2019-09-18 | based on Hach Lange test No. LCK 311 | |
| 80 | Water, Water intended for human consumption | Determination of the presence of foreign odour | Triangle test method | PB-27 issue B of 2020-08-24 | |
| 81 | Water, Water intended for human consumption | Determination of the presence of foreign taste | Triangle test method | PB-27 issue B of 2020-08-24 | |
| 82 | Biological material 1), Environmental samples collected at the primary production stage 1) | Presence and identification, Salmonella spp. | Culture method with biochemical and serological confirmation | Standards 2) | |
| 83 | Poultry blood serum | Presence of antibodies against, Mycoplasma gallisepticum | Slide agglutination method (SPA) | PB-05 issue C of 2023-10-02, developed on the basis of Instruction of the Chief Veterinary Officer No. GIWpr02010-5/2015 of 30 July 2015 | |
| 84 | Poultry blood serum | Presence of antibodies against, Mycoplasma synoviae | Slide agglutination method (SPA) | PB-11 issue C of 2023-10-02, developed on the basis of Instruction of the Chief Veterinary Officer No. GIWpr02010-5/2015 of 30 July 2015 | |
| 85 | Poultry blood serum | Presence of antibodies against, Salmonella Pullorum Gallinarum | Slide agglutination method (SPA) | PB-12 issue C of 2023-10-02 developed on the basis of the test manufacturer's instructions BIOVAC | |
| 86 | Blood serum 1) | Presence of antibodies | Enzyme immunoassay method (ELISA) 2) | Test procedures developed… | based on the test manufacturer's instructions 3) | |
Reference standards (63)
Standards 2)
Standards 2)
PB-05 issue C of 2023-10-02, developed on the basis of Instruction of the Chief Veterinary Officer No. GIWpr02010-5/2015 of 30 July 2015
PB-06 issue B of 2017-01-11, developed on the basis of the Twinsensor BT test manufacturer's instructions
PB-07 issue C of 2017-01-11, developed on the basis of the Premi®Test manufacturer's instructions
PB-11 issue C of 2023-10-02, developed on the basis of Instruction of the Chief Veterinary Officer No. GIWpr02010-5/2015 of 30 July 2015
PB-12 issue C of 2023-10-02 developed on the basis of the test manufacturer's instructions BIOVAC
PB-18 issue A of 2019-09-18
PB-19 issue A of 2019-09-18 based on Hach Lange test No. 8051
PB-20 issue A of 2019-09-18
PB-21 issue B of 2024-02-01
PB-22 issue A of 2019-09-18
PB-23 issue A of 2019-09-18
PB-24 issue B of 2024-02-01
PB-26 issue A of 2019-09-18
PB-27 issue B of 2020-08-24
PB-31 issue A of 2024-06-03 developed on the basis of the test manufacturer's instructions VISOCOLOR ECO No. 931215
PN- EN ISO 19458:2007
PN-EN 27888:1999
PN-EN 7887:2012 Method C
PN-EN ISO 10272-1:2017-08
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 14189:2016-10
PN-EN ISO 15213-1:2023-08
PN-EN ISO 15213-1:2023-08/Ap1:2024-02
PN-EN ISO 15213-2:2024-05
PN-EN ISO 16266:2009
PN-EN ISO 19250:2013-07; White–Kauffmann–Le Minor scheme:2007
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 6888-1:2022-03/A1:2024-02
PN-EN ISO 6888-3:2004
PN-EN ISO 6888-3:2004/AC:2005 excluding cl. 9.2
PN-EN ISO 7027-1:2016-09
PN-EN ISO 7887:2012/Ap1:2015-06
PN-EN ISO 7899-2:2004
PN-EN ISO 7932:2005
PN-EN ISO 9308-1:2014-12
PN-EN ISO 9308-1:2014-12/ A1:2017-04
PN-ISO 13720:2010
PN-ISO 15214:2002
PN-ISO 16649-2:2004
PN-ISO 21527-2:2009
PN-ISO 4831:2007
PN-ISO 5667-5:2017-10 excluding cl. 6.5
PN-ISO 6888-1:2022-03
PN-ISO 7251:2006
PN-R-64791:1994 cl. 3.3.4.1
Test procedures 2)
Test procedures developed…
based on the test manufacturer's instructions 3)
based on Hach Lange test LCW 532
based on Hach Lange test No. 8507
based on Hach Lange test No. LCK 304
based on Hach Lange test No. LCK 311
based on the Hach Lange test No. LCK 327
based on Hach Lange test No. LCK 339
based on the Hach Lange tests No. LCK 521, 8008