Probi AB
Accreditation no: 1624
- Org no:
- 556417-7540
- Phone:
- 046-286 89 20
- Postal and visiting address:
- Ideongatan 1, 223 70 Lund · Show on map
Testing, SS-EN ISO/IEC 17025:2018
Latest decision date: 2024-04-12
| Teknikområde | Metod/procedur | Provtyp/System/Produkt | Parameter/Egenskaper | Flex |
|---|---|---|---|---|
| Food analysis | NMKL 168 | Food | Water activity |
| Teknikområde | Metod/procedur | Provtyp/System/Produkt | Parameter/Egenskaper | Flex |
|---|---|---|---|---|
| - | Intern metod; QM-010 (API 50CH-kit) | Bacterial culture | Fermenting pattern | |
| - | Intern metod; QM-010 (API 50CH-kit) | Beverages | Fermenting pattern | |
| - | Intern metod; QM-010 (API 50CH-kit) | Vegetable products | Fermenting pattern | |
| - | Intern metod; QM-011 (Randomly Amplified Polymorphic DNA analys) | Bacterial culture | Genetic identification | |
| - | Intern metod; QM-011 (Randomly Amplified Polymorphic DNA analys) | Beverages | Genetic identification | |
| - | Intern metod; QM-011 (Randomly Amplified Polymorphic DNA analys) | Vegetable products | Genetic identification | |
| - | Intern metod; QM-012 | Bacterial culture | Mannos-inhibited agglutination to Saccharomyces cerevisiae | |
| - | Intern metod; QM-012 | Beverages | Mannos-inhibited agglutination to Saccharomyces cerevisiae | |
| - | Intern metod; QM-012 | Vegetable products | Mannos-inhibited agglutination to Saccharomyces cerevisiae | |
| Food analysis | Intern metod; QM-002B | Bacterial culture | Aerobic microorganisms | |
| Food analysis | Intern metod; QM-002B | Beverages | Aerobic microorganisms | |
| Food analysis | Intern metod; QM-002B | Vegetable products | Aerobic microorganisms | |
| Food analysis | Intern metod; QM-005b | Bacterial culture | Gramnegative bacteria at 30°C | |
| Food analysis | Intern metod; QM-005b | Beverages | Gramnegative bacteria at 30°C | |
| Food analysis | Intern metod; QM-005b | Vegetable products | Gramnegative bacteria at 30°C | |
| Food analysis | Intern metod; QM-006b | Bacterial culture | Presumptive staphylococci | |
| Food analysis | Intern metod; QM-006b | Beverages | Presumptive staphylococci | |
| Food analysis | Intern metod; QM-006b | Vegetable products | Presumptive staphylococci | |
| Food analysis | Intern metod; QM-014 | Beverages | Lactic acid bacteria | |
| Food analysis | NMKL 140, mod | Bacterial culture | Lactic acid bacteria | |
| Food analysis | NMKL 140, mod | Beverages | Lactic acid bacteria | |
| Food analysis | NMKL 140, mod | Vegetable products | Lactic acid bacteria | |
| Food analysis | NMKL 144, mod | Bacterial culture | Enterobacteriaceae | |
| Food analysis | NMKL 144, mod | Beverages | Enterobacteriaceae | |
| Food analysis | NMKL 144, mod | Vegetable products | Enterobacteriaceae | |
| Food analysis | NMKL 67 | Bacterial culture | Presumptive Bacillus cereus | |
| Food analysis | NMKL 68, mod | Beverages | Enterococcus | |
| Food analysis | NMKL 98, mod | Bacterial culture | Moulds and yeasts | |
| Food analysis | NMKL 98, mod | Beverages | Moulds and yeasts | |
| Food analysis | NMKL 98, mod | Vegetable products | Moulds and yeasts |
- The accredited body has been granted flexible scope. The body shall be able to provide an updated list of the current scope of accreditation upon request.
Regulations
- ILAC G17:01/2021
- ILAC Guidelines for Measurement Uncertainty in Testing
- STAFS 2020:1
- Swedacs föreskrifter och allmänna råd om ackreditering