Proficiency testing catalogue: food and feed
Name | Planned shipping method | Start Date | ||
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Pseudomonas spp. ground meat Parameters (quantitative): Pseudomonas spp. [cfu/g], aerobic total count [cfu/g] Article Number: 2010174 Description: Possible methods for participation, e.g.: ISO 13720; §64 LFGB L06.00-43 Category: immunological, molecular biological and microbiological testing food and feed meat products Accreditation: This proficiency test is within the scope of the A2LA and the DAkkS accreditation. risk group 2 Is currently underway. Can still be booked. |
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May 2025 | Add to cart | |
Pseudomonas spp. ground meat Article Number: 2010174 |
June 2026 | Add to cart | ||
Pseudomonas spp. milk powder qualitative Parameters (qualitative): Pseudomonas spp. qualitative Article Number: 2010938 Category: immunological, molecular biological and microbiological testing food and feed milk powder Accreditation: This proficiency test is within the scope of the A2LA and the DAkkS accreditation. risk group 2 |
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November 2025 | Add to cart | |
Pseudomonas spp. milk powder qualitative Parameters (qualitative): Pseudomonas spp. qualitative Article Number: 2010938 |
June 2026 | Add to cart | ||
Psychrotrophic bacteria milk Parameters (quantitative): psychrotrophic total count (7°C) [cfu/g], psychrotrophic total count (21°C) [cfu/g] Article Number: 2010546 Description: Possible methods for participation, e.g.: ISO 6730 Category: immunological, molecular biological and microbiological testing food and feed milk and cream Accreditation: This proficiency test is within the scope of the A2LA and the DAkkS accreditation. risk group 1 |
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November 2025 | Add to cart | |
Psychrotrophic bacteria milk Article Number: 2010546 |
November 2026 | Add to cart | ||
Pudding - dessert Parameters (quantitative): fat [g/100g], dry matter [g/100g], protein (N x 6,38) [g/100g], lactose (monohydrate) [g/100g], pH value [-] Article Number: 2010087 Description: Additives for stabilisation in dessert can lead to incorrect interpretation in the analyse of fat, dry matter and protein, e.g. in the IR-spectroscopy. This proficiency testing is suitable to demonstrate your competence. Category: chemical-physical testing food and feed milk products (other) Accreditation: This proficiency test is within the scope of the A2LA and the DAkkS accreditation. |
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November 2025 | Add to cart | |
Pudding - dessert Article Number: 2010087 |
November 2026 | Add to cart | ||
Pyrrolizidine alkaloids in honey Parameters (quantitative): Screening for at least 9 different pyrrolizidine alkaloids, e.g. monocrotaline, heliotrine, retrorsine Article Number: 2011006 Description: Honey is one of the major sources for consuming toxic pyrrolizidine alkaloids (PA). PA are present in over 6000 plant species and function as protecting agents against predators. PA are liver-damaging and most likely carcinogen. Therefore, honey with high PA levels should not be sold. Category: chemical-physical testing food and feed honey and beeswax Accreditation: This proficiency test is within the scope of the A2LA and the DAkkS accreditation. |
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July 2025 | Add to cart | |
Pyrrolizidine alkaloids in honey Article Number: 2011006 |
June 2026 | Add to cart | ||
Pyrrolizidine alkaloids in spices and tea Parameters (quantitative): Screening for at least 9 different pyrrolizidine alkaloids, e.g. monocrotaline, heliotrine, retrorsine Article Number: 2010347 Category: chemical-physical testing food and feed food matrices (other) Accreditation: This proficiency test is within the scope of the A2LA and the DAkkS accreditation. |
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October 2025 | Add to cart | |
Pyrrolizidine alkaloids in spices and tea Article Number: 2010347 |
October 2026 | Add to cart | ||
Qualitative detection of insects in flour Parameters (qualitative): identification of the animal species Tenebrio molitor Article Number: 2011108 Description: The EU has approved the first insect species as food. Therefore, it is becoming increasingly relevant to be able to detect insects in food. Category: immunological, molecular biological and microbiological testing food and feed cereals, cereal products Accreditation: This proficiency test is not included in the scope of the accreditation. |
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November 2025 | Add to cart | |
Qualitative detection of insects in flour Parameters (qualitative): identification of the animal species Tenebrio molitor Article Number: 2011108 |
November 2026 | Add to cart | ||
Quinolizidine alkaloids in Lupins Drink Parameters (quantitative): lupinine (CAS 486-70-4) [mg/kg], cytisine (CAS 485-35-8) [mg/kg], sparteine (CAS 90-39-1) [mg/kg] Article Number: 2010502 Category: chemical-physical testing food and feed vegan and vegetarian substitutes Accreditation: This proficiency test is within the scope of the A2LA and the DAkkS accreditation. |
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December 2025 | Add to cart | |
Quinolizidine alkaloids in Lupins Drink Article Number: 2010502 |
December 2026 | Add to cart | ||
Raw cream 1 Parameters (quantitative): fat [g/100g], dry matter [g/100g], protein (N x 6,38) [g/100g] Article Number: 2010003 Description: This proficiency testing scheme covers the value-assessing parameters in raw cream which are of great importance for dairy plants, veterinary and customs inspection service as well as for all food testing laboratories which cover the chemical raw cream testing in the scope of its test program. Category: chemical-physical testing food and feed milk and cream Accreditation: This proficiency test is within the scope of the A2LA and the DAkkS accreditation. |
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February 2026 | Add to cart | |
Raw cream 2 Parameters (quantitative): fat [g/100g], dry matter [g/100g], protein (N x 6,38) [g/100g] Article Number: 2010374 Description: This proficiency testing scheme covers the value-assessing parameters in raw cream which are of great importance for dairy plants, veterinary and customs inspection service as well as for all food testing laboratories which cover the chemical raw cream testing in the scope of its test program. Category: chemical-physical testing food and feed milk and cream Accreditation: This proficiency test is within the scope of the A2LA and the DAkkS accreditation. |
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June 2025 | Add to cart | |
Raw cream 2 Article Number: 2010374 |
July 2026 | Add to cart | ||
Raw milk 1 Parameters (quantitative): fat [g/100g], dry matter [g/100g], protein (N x 6,38) [g/100g], lactose (monohydrate) [g/100g], freezing point [m°C], pH value [-], casein [g/100g] Article Number: 2010015 Description: This proficiency testing scheme covers the value-assessing parameters in raw milk which are of great importance for dairy plants, veterinary and customs inspection service as well as for all food testing laboratories which cover the chemical raw milk testing in the scope of its test program. Category: chemical-physical testing food and feed milk and cream Accreditation: This proficiency test is within the scope of the A2LA and the DAkkS accreditation. New parameter selection |
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January 2026 | Add to cart |
Unter Umständen kann es vorkommen, dass dieser Parameter im Ringversuch nicht zur Verfügung steht.