Name Planned shipping method Start Date  
Porcine DNA in Candy
Parameters (quantitative): identification of the animal species pork
Article Number: 2010313
Description: Increased interest in the detection of animal species in food has been observed, in particular in highly sensitive analytical methods, especially for the species pig. The real-time molecular biological method based on the amplification of DNA allows specific detection of DNA and DNA fragments of the respective species. The sensitivity depends on the PCR system used, the matrix and the degree of processing of the food. A relative quantification is possible by determining the Ct values, but the systems are calibrated for raw muscle meat. In this proficiency testing, gums are used as matrix for the qualitative detection of low amounts of porcine DNA.
Category: immunological, molecular biological and microbiological testing food and feed food matrices (other)
Accreditation: This proficiency test is not included in the scope of the accreditation.
Shipping at room temperature December 2026 Add to cart
Porcine DNA in Candy
Article Number: 2010313
December 2027 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.
Refrigerated shipping December 2025 Add to cart
Pyrrolizidine alkaloids in spices and tea
Article Number: 2010347
October 2026 Add to cart
Pyrrolizidine alkaloids in spices and tea
Article Number: 2010347
October 2027 Add to cart
Ready to eat meals - enumeration coagulase pos. Staphylococcus
Parameters (quantitative): coagulase pos. Staphylococcus [cfu/g], aerobic total count [cfu/g]
Article Number: 2011344
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
New proficiency testing
Frozen shipping September 2026 Add to cart
Ready to eat meals - enumeration coagulase pos. Staphylococcus
Article Number: 2011344
September 2027 Add to cart
Ready to eat meals - enumeration of Coliform bacteria
Parameters (quantitative): Coliforms [cfu/g], aerobic total count [cfu/g]
Article Number: 2011343
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 1
New proficiency testing
Frozen shipping September 2026 Add to cart
Ready to eat meals - enumeration of Coliform bacteria
Article Number: 2011343
September 2027 Add to cart
Ready-to-eat meals - detection of Listeria
Parameters (qualitative): L. monocytogenes qualitative
Article Number: 2010513
Description: Possible methods for participation, e.g.: ISO 11290-1, §64LFGB L00.00-32
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 August 2026 Add to cart
Ready-to-eat meals - detection of Listeria
Parameters (qualitative): L. monocytogenes qualitative
Article Number: 2010513
August 2027 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
Is currently underway. Can still be booked.
Frozen shipping December 2025 Add to cart
Sudan dyes in spices
Parameters (qualitative): identification of sudan dyes
Article Number: 2011359
Category: chemical-physical testing food and feed food matrices (other)
Accreditation: This proficiency test is not included in the scope of the accreditation.
New proficiency testing
Shipping at room temperature December 2026 Add to cart
Sudan dyes in spices
Parameters (qualitative): identification of sudan dyes
Article Number: 2011359
December 2027 Add to cart
Sugar free candies
Parameters (quantitative): glucose (anhydrous) [g/100 g], fructose (anhydrous) [g/100 g], sucrose (anhydrous) [g/100 g], water content [g/100 g]
Article Number: 2010327
Category: chemical-physical testing food and feed food matrices (other)
Accreditation: This proficiency test is not included in the scope of the accreditation.
Shipping at room temperature December 2026 Add to cart
Sugar free candies
Article Number: 2010327
December 2027 Add to cart
Texture test (triangle test)
Parameters (qualitative): organoleptic testing - triangle test
Article Number: 3010054
Category: sensory testing food and feed food matrices (other)
Accreditation: This proficiency test is within the scope of the A2LA and the DAkkS accreditation.
The proficiency test price includes one test person; an additional sample set must be booked for each additional test person.
Refrigerated shipping April 2026 Add to cart
Texture test (triangle test)
Parameters (qualitative): organoleptic testing - triangle test
Article Number: 3010054
April 2027 Add to cart
Tuna (triangle test)
Parameters (qualitative): organoleptic testing - triangle test
Article Number: 3010004
Category: sensory testing food and feed food matrices (other)
Accreditation: This proficiency test is within the scope of the A2LA and the DAkkS accreditation.
The proficiency test price includes one test person; an additional sample set must be booked for each additional test person.
Shipping at room temperature June 2026 Add to cart
Tuna (triangle test)
Parameters (qualitative): organoleptic testing - triangle test
Article Number: 3010004
June 2027 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.