Regional Laboratory of Vidzeme

Head of the Laboratory: Anita Škuta
Phone: +371 64207370,
e-mail: anita.skuta@bior.gov.lv .

The Regional Laboratory of Vidzeme has its history since 1947, when Valmiera inter-district Veterinary bacteriology laboratory was founded.  During these years the laboratory has undergone many changes. There are high skilled specialists working in the laboratory, it is equipped with modern testing equipment and samples are tested with the customer's requested testing methods. The quality system of the laboratory has been accredited according to LVS EN ISO / IEC 17025:2005 standard.

The Regional Laboratory provides laboratorial services in the whole area of Vidzeme region.

The main activities of the Laboratory are:

  • laboratorial testing of samples in microbiology, chemistry and parasitology;
  • customer service;
  • organizing of trainings.


Laboratory investigations

The laboratory provides:

  • microbiological testing of food and environmental samples, feed samples, water samples, samples of surface swabs as well as diagnostics of animal bacterial diseases;
  • chemical and physical-chemical testing of various types of water samples, samples of food, environment and air;
  • parasitological testing of fish, wild and domestic pigs (for trichinosis), and diagnostics of bacterial and parasitic animal diseases.


Customer service

The laboratory provides client with a full range of laboratory services:

  • opportunity to submit samples for testing in sample reception offices all across the region (in Cesis, Limbazi, Gulbene, Madona, Aluksne,Valmiera);
  • sampling for any type of analysis (even those which are tested in foreign laboratories);
  • expert opinions on the testing results;
  • rides to customers to provide sampling services;
  • free advices on laboratory issues.


Organizing of trainings:

The Regional Laboratory of Latgale organizes and manages trainings for food chain employees on following themes:

  • "The minimum hygiene requirements for food company";
  • "Basic principles for establishing the self-control system (HACCP) in food chain companies.  Professional hygiene. ";
  • etc. courses on clients’ request.

 

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