Name Planned shipping method Start Date  
Enterobacteriaceae milk powder
Parameters (quantitative): Enterobacteriaceae [cfu/g], aerobic total count [cfu/g]
Article Number: 2010477
Description: Possible methods for participation, e.g.: ISO 21528-2, §64 LFGB 00.00-133/2, ISO 4833, §35 LMBG 00.00-88
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 1
Frozen shipping January 2026 Add to cart
Enterococcus milk powder
Parameters (quantitative): Enterococcus [cfu/g], aerobic total count [cfu/g]
Article Number: 2010095
Description: Possible methods for participation, e.g.: DIN 10106
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 1
Frozen shipping March 2025 Add to cart
Enterococcus milk powder
Article Number: 2010095
March 2026 Add to cart
Enumeration Campylobacter spp. poultry
Parameters (quantitative): Campylobacter spp. quantitative [CFU/g]
Article Number: 2011313
Description: Possible methods for participation, e.g: ISO 10272-2; § 64 LFGB L00.00-107-2
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
New proficiency testing
Frozen shipping May 2025 Add to cart
Enumeration Campylobacter spp. poultry
Article Number: 2011313
May 2026 Add to cart
Ergot alkaloids in flour
Parameters (quantitative): At least 3 different ergot alkaloids quantitatively, e.g. ergotamine, ergometrine, ergosine, ergocristine, ergocryptine and ergocornine
Article Number: 2010939
Category: chemical-physical testing food and feed cereals, cereal products
Accreditation: This proficiency test is within the scope of the A2LA and the DAkkS accreditation.
Frozen shipping December 2025 Add to cart
Ergot alkaloids in flour
Article Number: 2010939
December 2026 Add to cart
Ethylene oxide in spices
Parameters (quantitative): ethylene oxide (CAS 75-21-8) [µg/kg], ethylene chlorohydrin (CAS 107-07-3) [µg/kg]
Article Number: 2011095
Category: chemical-physical testing food and feed food matrices (other)
Accreditation: This proficiency test is not included in the scope of the accreditation.
Frozen shipping November 2025 Add to cart
Ethylene oxide in spices
Article Number: 2011095
November 2026 Add to cart
Evaporated milk
Parameters (quantitative): fat [g/100g], dry matter [g/100g], protein (N x 6,38) [g/100g], ash [g/100g], phosphorus (P) [mg/100g]
Article Number: 2010041
Description: This proficiency testing scheme is designed for all laboratories which do chemical testing of evaporated milk within the scope of their 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.
Shipping at room temperature July 2025 Add to cart
Evaporated milk
Article Number: 2010041
July 2026 Add to cart
Falsification beeswax
Parameters (quantitative): paraffin wax [g/100 g], stearic acid [g/100 g]
Article Number: 2011018
Description: Recently, there was an enhanced level of falsification of beeswax with paraffin wax and stearin in the international trade. This can influence the development of bees negatively and embedded honey can be contaminated. Therefore, it is important to be able to determine the quality of beeswax.
Category: chemical-physical testing food and feed honey and beeswax
Accreditation: This proficiency test is not included in the scope of the accreditation.
Shipping at room temperature December 2025 Add to cart
Falsification beeswax
Article Number: 2011018
December 2026 Add to cart
Falsification honey
Parameters (qualitative): Identification of rice syrup, Identification of sugar beet syrup
Article Number: 2011014
Description: Recently, there was a dramatic increase of falsification in the international honey trade, i.a. the honey is often mixed with industrial sugar syrup. With this proficiency testing the comparability of detecting sugar syrup in honey can be determined.
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.
Refrigerated shipping July 2025 Add to cart
Falsification honey
Parameters (qualitative): Identification of rice syrup, Identification of sugar beet syrup
Article Number: 2011014
July 2026 Add to cart
Fish paste 1
Parameters (quantitative): moisture content [g/ 100 g], total fat [g/ 100 g], crude protein (N x 6,25) [g/ 100 g], ash [g/ 100 g], sodium chloride [g/ 100 g], arsenic (As) [µg/ 100 g], iodine (I) [µg/ 100 g]
Article Number: 2010421
Category: chemical-physical testing food and feed fish & seafood
Accreditation: This proficiency test is within the scope of the A2LA and the DAkkS accreditation.
Frozen shipping December 2025 Add to cart
Fish paste 1
Article Number: 2010421
December 2026 Add to cart
Fish paste 2
Parameters (quantitative): total fat [g/ 100 g], sorbic acid [mg/ 100 g], benzoic acid [mg/ 100 g], saccharin as free imide [mg/ 100 g], cyclamate [mg/ 100 g], citric acid (anhydrous) [mg/ 100 g]
Article Number: 2010423
Category: chemical-physical testing food and feed fish & seafood
Accreditation: This proficiency test is within the scope of the A2LA and the DAkkS accreditation.
Frozen shipping December 2025 Add to cart
Fish paste 2
Article Number: 2010423
December 2026 Add to cart
Flour
Parameters (quantitative): moisture content [g/100 g], crude protein (N x 5,7) [g/100 g], ash [g/100 g], starch [g/100 g], wet gluten [g/100 g], falling number [s], titratable acid 1 [g/100 g]
Article Number: 2010427
Category: chemical-physical testing food and feed cereals, cereal products
Accreditation: This proficiency test is within the scope of the A2LA and the DAkkS accreditation.
Shipping at room temperature September 2025 Add to cart
1 Parameter mit dieser Kennzeichnung sind abhangig von der Teilnehmerzahl und/oder der Materialauswahl.
Unter Umständen kann es vorkommen, dass dieser Parameter im Ringversuch nicht zur Verfügung steht.