Proficiency testing catalogue
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Antibiotics in liquid egg Parameters (quantitative): Chloramphenicol (CAS 56-75-7) [µg/kg], Tetracycline (CAS 60-54-8) [µg/kg], Sulfadimidine (CAS 57-68-1) [µg/kg], Nitrofurantoin (CAS 67-20-9) [µg/kg] Article Number: 2010706 Category: immunological, molecular biological and microbiological testing food and feed egg products Accreditation: This proficiency test is not included in the scope of the accreditation. |
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May 2026 | Add to cart | |
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Antibiotics in liquid egg Article Number: 2010706 |
May 2027 | Add to cart | ||
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Detection of Salmonella spp. in egg products Parameters (qualitative): Salmonella spp. Article Number: 2010530 Description: Possible methods for participation, e.g.: ISO 6579, §64 LFGB L00.00-20 Category: immunological, molecular biological and microbiological testing food and feed egg products Accreditation: This proficiency test is within the scope of the A2LA and the DAkkS accreditation. risk group 2 |
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December 2026 | Add to cart | |
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Detection of Salmonella spp. in egg products Parameters (qualitative): Salmonella spp. Article Number: 2010530 |
December 2027 | Add to cart | ||
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Egg pasta Parameters (quantitative): total fat [g/100 g], crude protein (N x 6,25) [g/100 g], dry matter [g/100 g], ash [g/100 g], sodium chloride [g/100 g], cholesterol [mg/100 g], total sterols [mg/100 g], egg content [g/100 g], fibre [g/100 g] Article Number: 2010413 Category: chemical-physical testing food and feed egg products Accreditation: This proficiency test is within the scope of the A2LA and the DAkkS accreditation. |
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December 2026 | Add to cart | |
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Egg pasta Article Number: 2010413 |
December 2027 | Add to cart | ||
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Egg powder Parameters (quantitative): total lipids [g/100 g], ash [g/100 g], pH value [-], dry matter [g/100 g], sodium chloride [g/100 g], L-lactic acid [mg/kg], D-3-hydroxybutyric acid [mg/kg], crude protein (N x 6,25) [g/100 g] Article Number: 2010155 Category: chemical-physical testing food and feed egg products Accreditation: This proficiency test is within the scope of the A2LA and the DAkkS accreditation. New parameter selection |
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November 2025 | Add to cart | |
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Egg powder Article Number: 2010155 |
November 2026 | Add to cart | ||
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Egg powder Article Number: 2010155 |
November 2027 | Add to cart | ||
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Egg products Parameters (quantitative): total lipids [g/100 g], crude protein (N x 6,25) [g/100 g], dry matter [g/100 g], pH value [-], cholesterol [mg/100 g], α-linolenic acid methyl ester [g/100 g total fatty acid methyl ester], eicosapentaenoic acid methyl ester [g/100 g total fatty acid methyl ester], docosahexaenoic acid methyl ester [g/100 g total fatty acid methyl ester], sodium chloride [g/100 g] Article Number: 2010056 Category: chemical-physical testing food and feed egg products Accreditation: This proficiency test is not included in the scope of the accreditation. |
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December 2025 | Add to cart | |
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Egg products Article Number: 2010056 |
December 2026 | Add to cart | ||
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Egg products Article Number: 2010056 |
December 2027 | Add to cart | ||
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Enumeration of E. coli in egg products Parameters (quantitative): E.coli [cfu/g], aerobic total count [cfu/g] Article Number: 2010532 Description: Possible methods for participation, e.g.: ISO 16649-2, §64 LFGB 00.00-132/2, ISO 4833, §35 LMBG 00.00-88 Category: immunological, molecular biological and microbiological testing food and feed egg products Accreditation: This proficiency test is within the scope of the A2LA and the DAkkS accreditation. risk group 1 |
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December 2026 | Add to cart | |
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Enumeration of E. coli in egg products Article Number: 2010532 |
December 2027 | Add to cart | ||
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Enumeration of Enterobacteriaceae in egg products Parameters (quantitative): Enterobacteriaceae [cfu/g], aerobic total count [cfu/g] Article Number: 2010495 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 egg products Accreditation: This proficiency test is within the scope of the A2LA and the DAkkS accreditation. risk group 1 |
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December 2026 | Add to cart | |
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Enumeration of Enterobacteriaceae in egg products Article Number: 2010495 |
December 2027 | Add to cart | ||
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Mayonnaise Parameters (quantitative): total acid (pH 8.1) calculated as acetic acid [g/100 g], dry matter [g/100 g], total fat [g/100 g], cholesterol [mg/100 g], egg yolk content [g/100 g], sorbic acid [g/kg], benzoic acid [g/kg], sodium chloride [g/100 g], pH value [-] Article Number: 2010415 Description: With the three PT-schemes mayonnaise, tomato ketchup and mustard we offer a high quality assurance program for the most popular sauces and basic ingredients for many further foodstuff throughout the world. The requested parameters are the most important value-determining attributes like the egg content in mayonnaise as well as technologically relevant parameters like preservatives. Category: chemical-physical testing food and feed egg products Accreditation: This proficiency test is within the scope of the A2LA and the DAkkS accreditation. |
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April 2026 | Add to cart | |
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Mayonnaise Article Number: 2010415 |
April 2027 | Add to cart | ||
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Nicotine in liquid egg Parameters (quantitative): nicotine (CAS 54-11-5) [µg/kg], cotinine (CAS 486-56-6) [µg/kg] Article Number: 2011120 Category: chemical-physical testing food and feed egg products Accreditation: This proficiency test is within the scope of the A2LA and the DAkkS accreditation. |
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May 2026 | Add to cart | |
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Nicotine in liquid egg Article Number: 2011120 |
May 2027 | Add to cart | ||
Under certain circumstances, this parameter may not be available in the proficiency test.
