Italy

VOLTAN S.P.A.

Via delle Industrie 50, 30020, Marcon, Italy

ACCREDIA 00565ISO/IEC 17025Register refreshed 2026-11-06

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Accredited standards: 22
ACCREDIA certificate: 1
Site in our directory: 1

ACCREDIA accredited scope

What this lab is accredited for

Our reading of the ACCREDIA scope: each standard once, with its official name where we have checked it.

Search this lab’s scope for a standard or test

Only this lab. Searches the 22 standard numbers and the 20 official names we hold. When no standard matches, it searches the method text of every scope line.

ISO20

ISO 712-1Cereals and cereal products - Determination of moisture content - Part 1: Reference method

ISO 1871Food and feed products - General guidelines for the determination of nitrogen by the Kjeldahl method

ISO 2171Cereals, pulses and by-products - Determination of ash yield by incineration

ISO 4832Microbiology of food and animal feeding stuffs - Horizontal method for the enumeration of coliforms - Colony-count technique

ISO 4833-1Microbiology of the food chain - Horizontal method for the enumeration of microorganisms - Part 1: Colony count at 30 °C by the pour plate technique

ISO 4833-2Microbiology of the food chain - Horizontal method for the enumeration of microorganisms - Part 2: Colony count at 30 °C by the surface plating technique

ISO 6571Spices, condiments and herbs - Determination of volatile oil content (hydrodistillation method)

ISO 6579-1Microbiology of the food chain - Horizontal method for the detection, enumeration and serotyping of Salmonella - Part 1: Detection of Salmonella spp.

ISO 6888-1Microbiology of the food chain - Horizontal method for the enumeration of coagulase-positive staphylococci (Staphylococcus aureus and other species) - Part 1: Method using Baird-Parker agar medium

ISO 7932Microbiology of food and animal feeding stuffs - Horizontal method for the enumeration of presumptive Bacillus cereus - Colony-count technique at 30 degrees C

ISO 11290-1Microbiology of the food chain - Horizontal method for the detection and enumeration of Listeria monocytogenes and of Listeria spp. - Part 1: Detection method

ISO 11290-2Microbiology of the food chain - Horizontal method for the detection and enumeration of Listeria monocytogenes and of Listeria spp. - Part 2: Enumeration method

Show all 20

ISO 15213-1Microbiology of the food chain - Horizontal method for the detection and enumeration of Clostridium spp. - Part 1: Enumeration of sulfite-reducing Clostridium spp. by colony-count technique

ISO 16649-2Microbiology of food and animal feeding stuffs - Horizontal method for the enumeration of beta-glucuronidase-positive Escherichia coli - Part 2: Colony-count technique at 44 degrees C using 5-bromo-4-chloro-3-indolyl beta-D-glucuronide

ISO 17410Microbiology of the food chain - Horizontal method for the enumeration of psychrotrophic microorganisms

ISO 21415-2Wheat and wheat flour - Gluten content - Part 2: Determination of wet gluten and gluten index by mechanical means

ISO 21415-4Wheat and wheat flour - Gluten content - Part 4: Determination of dry gluten from wet gluten by a rapid drying method

ISO 21527-1Microbiology of food and animal feeding stuffs - Horizontal method for the enumeration of yeasts and moulds - Part 1: Colony count technique in products with water activity greater than 0,95

ISO 21527-2Microbiology of food and animal feeding stuffs - Horizontal method for the enumeration of yeasts and moulds - Part 2: Colony count technique in products with water activity less than or equal to 0,95

ISO 21528-2Microbiology of the food chain - Horizontal method for the detection and enumeration of Enterobacteriaceae - Part 2: Colony-count technique

Other standards2

AOAC 985.29

AOAC 2007.06

Read from the scope as published by ACCREDIA. Register refreshed 2026-11-06.

Scope as published by ACCREDIA

3 lines

ACCREDIA

ISO/IEC 17025

Active

00565

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Accredited scope, certificate 00565

Line	Method	Matrix	Range
1	ISO 21527-2:2008; ISO 21527-1:2008; MP15 Ed.1 Rev.3 2019; ISO 1871:2009; UNI EN ISO 7932:2020; ISO 15213-1:2023; ISO 4832:2006; UNI EN ISO 21528-2:2017/EC 1:2018; ISO 16649-2:2001; AFNOR BIO 12/18-03/06; UNI EN ISO 11290-2:2017; ISO 4833-1:2013/Amd 1:2022; ISO 17410:2019; AFNOR BIO 12/10-09/02; UNI EN ISO 6579-1:2020; Rapporti ISTISAN 1996/34 pag 41 Met A; UNI EN ISO 6888-1:2023; AOAC 985.29 1986; AOAC 2007.06 2010; UNI EN ISO 11290-1:2017; MP60 Ed 0 Rev 6 2022; MP58 Ed 1 Rev 3 2022; MP79 Ed 0 Rev 8	Alimenti con aw<=0.95/Food with aw<=0.95; Alimenti con aw>0.95/Food with aw>0.95; Alimenti/Food; Alimenti/Food - solo/only Cereali e derivati/Cereal and derivatives; Alimenti/Food - solo/only Pasta all'uovo/Egg pasta; Alimenti/Food, Supporti da campionamento superfici ambienti del settore alimentare/Samples from surface sampling of food industry environment; Carne avicola/Poultry meat, Prodotti ittici/Seafood; Carne/Meat, Derivati della carne/Meat products; Carne/Meat, Prodotti a base di carne/Meat products	0.4 to 1
2	Rapporti ISTISAN 1996/34 pag 7 Met C (DM 27/05/1985 suppl 3 GU n 145 21/06/1985 All); MP70 Ed.1 Rev.0 2022; MP52 Ed 1 Rev 1 2020; MP53 Ed 1 Rev 5 2023; MP43 Ed.1 Rev.0 2022; UNI EN ISO 712-1:2024 + UNI EN ISO 2171:2023; MP80 Ed.0 Rev.1 2022; ISO 21415-2:2015 + ISO 21415-4:2006; MP85 Ed. 0 Rev. 9 2024; MP45 ED.1 REV.1 2025; MP42 Ed.1 Rev.1 2024; MP44 Ed.1 Rev.3 2021; MP39 Ed.1 Rev.2 2025	Cereali in granella/Cereal grains; Derivati dei cereali/Cereal products; Farine/Flours; Pasta alimentare/Alimentary Pasta; Cereali/Cereals; Derivati dei cereali/Cereal products; Pomodori/ Tomatoes; Prodotti ittici/Seafood; Spezie/Spices; Cereali/Cereals; Pane/Bread; Piante aromatiche e loro trasformati/Aromatic plants and their products; Spezie/Spices; Derivati dei cereali/Cereal products - solo/only farine e semole; Derivati del grano /Wheat derivatives; Farina di grano tenero/Wheat flour; Farina di mais/Corn flour; Semola di grano duro/Durum wheat semolina; Farina di grano duro/Durum wheat flour; Farina di grano tenero/Wheat flour; Frumento / Wheat; Farine/Flours; Gnocchi/Potato dumplings; Pasta fresca/Fresh pasta; Grassi di origine animale/Animal fats; Grassi di origine vegetale/Vegetable fats; Oli di origine animale/Animal oils; Oli di origine vegetale/Vegetable oils; Ovoprodotti/Egg products; Pasta all'uovo/Egg pasta; Uova/Eggs; Pasta fresca/Fresh pasta; Piatti pronti surgelati o refrigerati/Frozen or refrigerated ready food; Peperoncino/Chili pepper; Salsa a base di pomodoro/Tomato sauce; Spezie/Spices	0.1 to 100 %
3	UNI CEI EN ISO/IEC 17025:2018; EN ISO 6571:2009/A1:2017; ISO 4833-2:2013/Cor 1:2014/Amd1:2022	Food industry environment samples	See scope document

Ranges are reproduced from the accredited scope document as published, and only where we found that range printed in the document for the line. Otherwise the cell reads “See scope document”. An absent range means the register did not state one. Line numbers are ours, for cross-reference; they follow the order of the scope document.

Location

Via delle Industrie 50, Marcon, 30020, IT

45.54796, 12.29405

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