• September 2021

Sampling and Water Research intended to for human consumption

Dear Sir or Madam,
we would like to inform you that the Independent Research Laboratory STANLAB Sp. z o.o. once again, it was approved by the State District Sanitary Inspector in the field testing of water intended for human consumption and water samples in the field of research - in accordance with the Regulation of the Minister of Health of 07 December 2017.on the quality of water intended for human consumption (Dz. U. 2017. pos. 2294).

• Sierpień 2023

Legionella in water

Do you know that tap water can be a source of Legionella infection? Legionella pneumophila is a type of Gram-negative aerobic bacillus that causes legionellosis - a health and life-threatening respiratory disease whose main symptoms are fever, difficulty breathing and a dry, persistent cough. According to the Chief Sanitary Inspectorate, it is an infectious but non-contagious disease, i.e. Legionella cannot be contracted from another person. Legionella is not transmitted by food and is not dangerous to humans when it enters the digestive system with drinking water. Legionella infection, on the other hand, occurs as a result of inhalation of an aerosol containing bacteria (water mist created as a result of water spray).

It is therefore worth making sure that the water in our environment is safe by performing a microbiological test of water for the presence of Legionella bacteria. Such a test, as well as other water tests, are performed in our Laboratory. All information can be found on our website www.stanlab.pl
PLEASE CONTACT US.

• Sierpień 2023

Comans C., Schigulski S., Stanislawski D., 2023: „Leitsätze für Fleisch, Fleischerzeugnisse sowie vegane und vegetarische Lebensmittel mit Ähnlichkeit zu Lebensmitteln tierischen Ursprungs”

We would like to inform you that the book Comans C., Schigulski S., Stanislawski D., 2023: "Leitsätze für Fleisch, Fleischerzeugnisse sowie vegane und vegetarische Lebensmittel mit Ähnlichkeit zu Lebensmitteln tierischen Ursprungs", Deutscher Fachverlag GmbH, R&W Fachmedien Recht und Wirtscha, Frankfurt am Main has been published

The guidelines contained in the book concern meat and meat products, which are used on a daily basis by food inspection authorities and the food industry, as well as by other authorities related to the food industry and are an important source of determining the existing market perception. In particular, the meat and meat processed guidelines have undergone changes in recent years that have clarified issues discussed in the past, but have also raised new questions. Moreover, these guidelines are relevant not only for meat and meat products, but also for the labeling of vegan and vegetarian foods similar to foods of animal origin. Alternative vegetarian and vegan products are often based on labels intended for the meat sector. This paper is therefore intended to help guideline users answer selected questions that are frequently discussed in practice.

• July 2023

Article in the journal "Gospodarka Mięsna"

Due to the constantly growing awareness of the owners of companion animals, including dogs, more and more often food quality tests are performed in laboratories such as ours, where mainly the chemical composition, microbiological quality, as well as tissue composition are verified. FEDIAF (The European Pet Food Industry) has developed nutritional guidelines for pet foods. In Poland, the supervision over the production, marketing and use of feed is exercised by the Veterinary Inspection Authorities (IW), and the quality of pet food is also controlled by IJHARS. In the new issue of the magazine GOSPODARKA MIĘSNA, our article entitled "Dog food production technology - the effect of the extrusion process on the nutrients of the diet" was published, in which a synthetic description of the extrusion process for selected ingredients of dog food was made.

• March 2023

We are pleased to inform you that a new issue of the "Food Industry" magazine has been released, in which our article entitled "The use and comparison of chemical and histological methods in the evaluation of the content of meat and bone parts in meat products" has been published

• June 2023

NEW ISSUE OF THE SCOPE OF ACCREDITATION AB 819

Dear Sir or Madame, I am pleased to inform you that on June 19, 2023 at the Polish Center for Accreditation, a decision was made to update and extend the Scope of accreditation No. AB 819 for the Independent Research Laboratory STANLAB Sp. z o.o.

• April 2023

The Independent Research Laboratory STANLAB LLC belongs to the Ariana Holding GmbH group

Ladies and Gentlemen,
We kindly inform you that from April 21, 2023, in accordance with the entry in National Court Register, The Independent Research Laboratory STANLAB LLC belongs to the Ariana Holding GmbH group in Burglengenfeld (Germany).
The above change will not affect the terms of cooperation with you. The name of the laboratory does not change.
We also ensure that the people you know from our team will stay with you in touch. Thank you for your trust and we look forward to further cooperation.

• April 2023

Article in the journal "Gospodarka Mięsna"

We are pleased to inform you that a new issue of the journal "Gospodarka Mięsna" (4/2023) has been published, in which is our article entitled "Meat, meat preparations, meat products - correct classification". The publication attempts to explain the concepts of food law, which often differ from those that function in the minds of consumers.

• April 2023

Cooperation with the Institute of Veterinary Medicine of the NCU in Toruń

In February 2023 The Independent Research Laboratory STANLAB LLC started cooperation with the Institute of Veterinary Medicine of the Faculty of Biological and Veterinary Sciences of the Nicolaus Copernicus University in Toruń. The cooperation will include i.a. conducting scientific research and developing academic contacts. The first joint work concerned the assessment of the toxicity of salinomycin, which is an important compound used in poultry as a coccidiostat (NCN grant 2020/38/E/NZ7/00260 entitled: "Mechanism of salinomycin toxicity - the reasons for the differences in chickens' and turkeys' species susceptibility”, project manager: Dr. Małgorzata Olejnik, Prof. NCU). Below are pictures with histopathological changes in turkey organs caused by poisoning with low doses of salinomycin: A - in skeletal muscle (the arrow indicates muscle fiber necrosis); B - in the liver (fatty degeneration of hepatocytes).

• April 2023

Article in the magazine "Food Industry"

We arepleased to informyouthatourarticle in magazine "Food Industry" (vol. 77, no. 3-2023) entitled: „The use and comparisonof chemical and histologicalmethods in the evaluationof the content of meat and boneparts in meat products" hasbeenpublished.

• Januar 2023

Opinia, która doprowadziła do dyskusji...

Opinia, która doprowadziła do dyskusji na temat wykorzystania mięsa wieprzowego z obszarów objętych ASF

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