List of accredited sampling methods:
| Serial number | The name of the method | Type of sample |
| 1 | SRPS EN ISO 18593: 2018 | Samples from surfaces in the food production and food handling area |
| 2 | SRPS EN ISO 17604:2016. | Samples from carcasses of slaughtered animals |
List of accredited methods for foodstuffs and food testing:
| Serial number | The name of the method | Type of sample |
| 1 | Examination of the presence of ingredients of animal origin in animal feed (microscopy) | Food for animals |
| 2 | Examination of the presence of ruminant DNA (real time PCR) | Food for animals |
| 3 | Examining the presence of pig DNA (real time PCR) | Food for animals |
| 4 | Examination of the presence of DNA of poultry origin (real time PCR) | Food for animals |
| 5 | Determination of aflatoxin B1 content (ELISA) | Food for animals and food of plant origin |
| 6 | Determination of ochratoxin content (ELISA) | Food for animals and food of plant origin |
| 7 | Determination of zearalenone content (ELISA) | Food for animals and food of vegetable origin |
| 8 | Determination of deoxynivalenol content (ELISA) | Food for animals and food of plant origin |
| 9 | Determination of fumonisin content (ELISA) | Food for animals and food of vegetable origin |
| 10 | Determination of T-2/HT-2 toxin content (ELISA) | Food for animals and food of plant origin |
| 11 | Determination of aflatoxin M1 content (ELISA) | Milk and milk products |
| 12 | Determining the origin of animal proteins in food
(beef, pork, poultry, sheep protein) (ELISA) |
Meat and meat products |
| 13 | Examination of the presence of norovirus (real time PCR) | Food |
| 14 | Examination of the presence of the hepatitis A virus ( real time PCR ) | Food |
| 15 | Examination of the presence of African swine fever virus ( real time PCR ) | Food |
| 16 | Detection of genetic modification by determining the presence of CaMV35S promoter and NOS
terminator by the Real Time PCR method |
Food and animal feed |
| 17 | Sensory evaluation | Food for animals |
| 18 | Calculation of metabolic energy | Food for animals |
| 19 | Preparation of the declaration proposal | Food for animals |
| 20 | An opinion | Food for animals |
| 21 | Horizontal method for determining the number
of microorganisms — Part 1: Colony counting at 30 °C by the technique of pouring the plate |
Food for animals |
| 22 | Horizontal Method for Enumeration of Yeasts and Molds – Part 2: Colony Counting Technique in
products with activity less than 0.95 or equal to 0.95 |
Food for animals |
| 23 | Horizontal method for detection, determination
number and serotyping Salmonella — Part 1: Detection of Salmonella spp. SRPS EN ISO6579-1:2017/A1:2020
|
Food for animals |
| 24 | Horizontal method for determining the number
Clostridium perfringens (quantitative method) |
Food for animals |
| 25 | Horizontal method for detection and determination
of Enterobacteriaceae – Part 2: Colony counting technique |
Food for animals |
| 26 | Horizontal method for determining the number of coagulase –
positive staphylococci Staphylococcus aureus and other species |
Food for animals |
| 27 | Horizontal method for determining the number of β-glucuronidase positive E.coli | Food for animals |
| 28 | Horizontal method for detection and determination
number of Listeria monocytogenes and Listeria spp. – Part 1: Discovery method |
Food for animals |
| 29 | Horizontal method for
determining the number sulfite-reducing bacteria that grow in anaerobic conditions |
Food for animals |
| 30 | Genetic detection
modifications by determining the presence CaMV35S promoter and NOS terminator using the Real method Thus PCR |
Food and animal feed |
| 31 | Creating a sustainability study | Food |
| 32 | Horizontal method for
determination of the number of coagulase-positive staphylococci (Staphylococcus aureus and other types) – Part 1: Method of agar use according to Baird Parker |
Food |
| 33 | Horizontal method for the detection, enumeration and serotyping of Salmonella – Part 1: Detection of Salmonella spp | Food |
| 34 | Horizontal method for detection and enumeration of Enterobacteriaceae – Part 2: Colony counting technique | Food |
| 35 | Horizontal method for enumerating ß[1]glucuronidase positive Escherichia coli – Part 2: 440S colony counting technique using 5-bromo-4-chloro-3-indolyl ß-D[1]glucuronide | Food |
| 36 | Horizontal method for detecting and determining the number of Listeria monocytogenes and Listeria spp. – Part 1: Discovery method | Food |
| 37 | Horizontal method for detecting and determining the number of Listeria monocytogenes and Listeria spp. – Part 2: Number determination method | Food |
| 38 | Horizontal method for the determination of the number of microorganisms – Part 1: Colony counting at 30°C by the plate pouring technique – Amendment 1: Clarification of the subject and field of application | Food |
| 39 | Horizontal method for detection and enumeration of Campylobacter spp – Part 1: Detection method | Food |
| 40 | Horizontal method for detection and enumeration of Campylobacter spp – Part 2: Colony counting technique | Food |
| 41 | Horizontal method for the enumeration of yeasts and molds – Part 2: Colony counting technique in products with a water activity less than or equal to 0.95 | Food |
| 42 | Horizontal method for determining the number of sulfite-reducing bacteria growing under anaerobic conditions | Food |
| 43 | Detection of antibiotic and sulfonamide residues microbiological method | Food |
| 44 | Sensory evaluation of foods of animal origin | Food |
| 45 | Microbiology of the food chain – Detection of Trichinella larvae in meat by artificial digestion method | Food (meat and meat products) |
| 46 | Determining the presence of Antibiotic Residues and Sulfonamides using the DELVOTEST® SP NT method | Food (milk and milk products) |
| 47 | Isolation of Anisakidae L3 larvae from fish and fish products (artificial digestion method) | Food (fish and fishery products) |
| 48 | Horizontal method for the enumeration of microorganisms – Part 1: Colony counting at 30°C by the plate pouring technique – Amendment 1: Clarification of subject matter and field of application | Samples from carcasses of slaughtered animals, samples from surfaces, work surfaces, equipment, tools and hands of workers (objects and surfaces that come into contact with food) |
| 49 | Horizontal method for detection and enumeration of Enterobacteriaceae – Part 2: Colony count method | |
| 50 | Horizontal method for detecting and determining the number of Listeria monocytogenes and Listeria spp. – Part 1: Discovery method | |
| 51 | Horizontal method for the detection, enumeration and serotyping of Salmonella – Part 1: Detection of Salmonella spp. | |
| 52 | Horizontal method for detection and enumeration of Campylobacter spp. – Part 1: Detection method |