Name Planned shipping method Start Date  
Salmonella spp. milk powder 2
Parameters (qualitative): Salmonella spp.
Article Number: 2010485
Description: Possible methods for participation, e.g.: ISO 6579, §64 LFGB L00.00-20
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
Frozen shipping November 2025 Add to cart
Salmonella spp. spice powder
Parameters (qualitative): Salmonella spp.
Article Number: 2010515
Description: Possible methods for participation, e.g.: ISO 6579, §64 LFGB L00.00-20
Category: immunological, molecular biological and microbiological testing food and feed food matrices (other)
Accreditation: This proficiency test is within the scope of the A2LA and the DAkkS accreditation.
risk group 2
Frozen shipping December 2025 Add to cart
Sauerkraut
Parameters (quantitative): total ascorbic acid (vitamin C) [mg/100 mL], total acid (pH 8.2) calculated as acetic acid [g/100 mL], non volatile acid (pH 8.2) calculated as acetic acid [g/100 mL], total lactic acid [mg/100 mL], pH value [-], sodium chloride [g/100 mL]
Article Number: 2010384
Category: chemical-physical testing food and feed fruit & vegetables products
Accreditation: This proficiency test is within the scope of the A2LA and the DAkkS accreditation.
Frozen shipping December 2025 Add to cart
Sauerkraut
Article Number: 2010384
December 2026 Add to cart
Sauerkraut
Article Number: 2010384
December 2027 Add to cart
Sausage (simple descriptive testing)
Parameters (qualitative): Visual (Appearance), Olfactory (Smell/Odour), Gustatory (Taste/Flavour), Texture/Consistency/Mouthfeel
Article Number: 3010018
Category: sensory testing food and feed meat products
Accreditation: This proficiency test is within the scope of the DAkkS accreditation.
The proficiency testing price includes a sample set for one panel with a maximum of five test persons. For a higher number of test persons or additional panels, an additional sample set (including a maximum of five test persons) must be booked.
Refrigerated shipping July 2026 Add to cart
Sausage (simple descriptive testing)
Parameters (qualitative): Visual (Appearance), Olfactory (Smell/Odour), Gustatory (Taste/Flavour), Texture/Consistency/Mouthfeel
Article Number: 3010018
July 2027 Add to cart
Semi hard cheese
Parameters (quantitative): fat [g/100g], dry matter [g/100g], protein (N x 6,38) [g/100g], sodium chloride [g/100g], nitrate [mg/kg]
Article Number: 2010047
Description: Fat, dry matter and protein are the value-determining ingredients of cheese. The control of these parameters is important both for a cost-efficient use of raw material and the marketability.
Category: chemical-physical testing food and feed cheese
Accreditation: This proficiency test is within the scope of the A2LA and the DAkkS accreditation.
Frozen shipping May 2026 Add to cart
Semi hard cheese
Article Number: 2010047
May 2027 Add to cart
Simulated evaluation aerobic spore-forming bacteria
Parameters (quantitative): colony enumeration aerobic spore-forming bacteria, calculation of microbial load
Article Number: 2011199
Category: immunological, molecular biological and microbiological testing food and feed simulated microbiological evaluation
Accreditation: This proficiency test is within the scope of the A2LA and the DAkkS accreditation.
risk group 1
July 2026 Add to cart
Simulated evaluation aerobic spore-forming bacteria
Article Number: 2011199
July 2027 Add to cart
Simulated evaluation aerobic total count
Parameters (qualitative): calculation of microbial load [-]
Parameters (quantitative): colony enumeration aerobic total count [CFU]
Article Number: 2011198
Category: immunological, molecular biological and microbiological testing food and feed simulated microbiological evaluation
Accreditation: This proficiency test is within the scope of the A2LA and the DAkkS accreditation.
risk group 1
November 2025 Add to cart
Simulated evaluation aerobic total count
Parameters (qualitative): calculation of microbial load [-]
Article Number: 2011198
July 2026 Add to cart
Simulated evaluation aerobic total count
Parameters (qualitative): calculation of microbial load [-]
Article Number: 2011198
July 2027 Add to cart
Simulated evaluation E.coli and Coliforms
Parameters (qualitative): calculation of microbial load [-]
Parameters (quantitative): colony enumeration E.coli [CFU], colony enumeration Coliforms [CFU]
Article Number: 2011204
Category: immunological, molecular biological and microbiological testing food and feed simulated microbiological evaluation
Accreditation: This proficiency test is within the scope of the A2LA and the DAkkS accreditation.
risk group 1
July 2026 Add to cart
Simulated evaluation E.coli and Coliforms
Parameters (qualitative): calculation of microbial load [-]
Article Number: 2011204
July 2027 Add to cart
Simulated evaluation lactic acid bacteria
Parameters (quantitative): colony enumeration lactic acid bacteria, calculation of microbial load
Article Number: 2011202
Category: immunological, molecular biological and microbiological testing food and feed simulated microbiological evaluation
Accreditation: This proficiency test is within the scope of the A2LA and the DAkkS accreditation.
risk group 1
July 2026 Add to cart
Simulated evaluation lactic acid bacteria
Article Number: 2011202
July 2027 Add to cart
Simulated evaluation mould
Parameters (qualitative): calculation of microbial load [-]
Parameters (quantitative): colony enumeration moulds [CFU]
Article Number: 2011201
Category: immunological, molecular biological and microbiological testing food and feed simulated microbiological evaluation
Accreditation: This proficiency test is within the scope of the A2LA and the DAkkS accreditation.
risk group 1
November 2025 Add to cart
Simulated evaluation mould
Parameters (qualitative): calculation of microbial load [-]
Article Number: 2011201
July 2026 Add to cart
1 Parameters with this label depend on the number of participants and/or the choice of materials.
Under certain circumstances, this parameter may not be available in the proficiency test.