Name Planned shipping method Start Date  
Rubber - specific migration metals
Parameters (quantitative): zinc (Zn) (dist. water) [mg/kg], zinc (Zn) (acetic acid 3%) [mg/kg], aluminium (Al) (dist. water) [mg/kg], aluminium (Al) (acetic acid 3%) [mg/kg], lead (Pb) (dist. water) [mg/kg], lead (Pb) (acetic acid 3%) [mg/kg]
Article Number: 2011133
Description: possible materials used: natural latex, nitrile rubber (NBR)
Category: chemical-physical testing consumer goods and packaging rubber
Accreditation: This proficiency test is within the scope of the A2LA and the DAkkS accreditation.
Frozen shipping November 2026 Add to cart
S.aureus O W-emulsion
Parameters (qualitative): S.aureus
Article Number: 2010356
Description: Possible methods for participation, e.g.: ISO 22718, Pharm.Eur 2.6.13
Category: immunological, molecular biological and microbiological testing consumer goods and packaging cosmetic
Accreditation: This proficiency test is within the scope of the A2LA and the DAkkS accreditation.
risk group 2
Frozen shipping October 2025 Add to cart
S.aureus O W-emulsion
Parameters (qualitative): S.aureus
Article Number: 2010356
October 2026 Add to cart
Salmonella spp. chocolate
Parameters (qualitative): Salmonella spp.
Article Number: 2010144
Description: Possible methods for participation, e.g.: ISO 6579, §64 LFGB L00.00-20
Category: immunological, molecular biological and microbiological testing food and feed cocoa and chocolate
Accreditation: This proficiency test is within the scope of the A2LA and the DAkkS accreditation.
risk group 2
Frozen shipping March 2026 Add to cart
Salmonella spp. 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
Frozen shipping December 2025 Add to cart
Salmonella spp. egg products
Parameters (qualitative): Salmonella spp.
Article Number: 2010530
December 2026 Add to cart
Salmonella spp. ground meat 1
Parameters (qualitative): Salmonella spp.
Article Number: 2010140
Description: Possible methods for participation, e.g.: ISO 6579, §64 LFGB L00.00-20
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
Unfortunately, no further booking is possible this year.
Frozen shipping February 2025
Salmonella spp. ground meat 1
Parameters (qualitative): Salmonella spp.
Article Number: 2010140
March 2026 Add to cart
Salmonella spp. ground meat 2
Parameters (qualitative): Salmonella spp.
Article Number: 2010503
Description: Possible methods for participation, e.g.: ISO 6579, §64 LFGB L00.00-20
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
Frozen shipping November 2025 Add to cart
Salmonella spp. ground meat 2
Parameters (qualitative): Salmonella spp.
Article Number: 2010503
November 2026 Add to cart
Salmonella spp. Herbs
Parameters (qualitative): Salmonella spp.
Article Number: 2010542
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
Salmonella spp. Herbs
Parameters (qualitative): Salmonella spp.
Article Number: 2010542
December 2026 Add to cart
Salmonella spp. ice-cream
Parameters (qualitative): Salmonella spp.
Article Number: 2010550
Description: Possible methods for participation, e.g.: ISO 6579, §64 LFGB L00.00-20
Category: immunological, molecular biological and microbiological testing food and feed ice-cream
Accreditation: This proficiency test is within the scope of the A2LA and the DAkkS accreditation.
risk group 2
Frozen shipping July 2025 Add to cart
Salmonella spp. ice-cream
Parameters (qualitative): Salmonella spp.
Article Number: 2010550
July 2026 Add to cart
Salmonella spp. in feed stuff
Parameters (qualitative): Salmonella spp.
Article Number: 2010519
Description: Possible methods for participation, e.g.: ISO 6579, §64 LFGB L00.00-20
Category: immunological, molecular biological and microbiological testing food and feed animal feed
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
Salmonella spp. in feed stuff
Parameters (qualitative): Salmonella spp.
Article Number: 2010519
December 2026 Add to cart
Salmonella spp. milk powder 1
Parameters (qualitative): Salmonella spp.
Article Number: 2010148
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
Is currently underway. Can still be booked.
Frozen shipping February 2025 Add to cart
Salmonella spp. milk powder 1
Parameters (qualitative): Salmonella spp.
Article Number: 2010148
March 2026 Add to cart
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. milk powder 2
Parameters (qualitative): Salmonella spp.
Article Number: 2010485
November 2026 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.