By means of a SPT it is possible to participate individually and flexibly at any time (and also in a shortened timescale) in a proficiency test format for a single participant laboratory. The consensus values of the SPT test materials are determined on the basis of known reference values from previous PTs / inter laboratory tests, contents of spiked analytes (reference standard) or by reference laboratories.
Available parameters
In the matrix Cooked Meat Product (Sausage Meat):
Beef, Pork, Turkey, Chicken, Goose, Duck (genus: anas or cairina), Horse, Donkey, Deer (capreolus capreolus), Sheep and Goat in the matrices Herder Cheese / Mozzarella Cheese / Milk Powder:
e.g. Buffalo, Cow, Goat, Sheep, Camel, Horse, Donkey in the area of seafood authentication (samples with 100% of one species and mixed samples available):
e.g. Black Halibut (Reinhardtius hippoglossoides), Saithe (Pollachius virens), Pangasius (Pangasianodon hypophthalmus), Black Tiger Prawn (Penaeus monodon), Scampi (Nephrops norvegicus), Bonito (Katsuwonus pelamis), Cod Fish (Gadus morhua), Rainbow Trout (Oncorhynchus mykiss), White Tiger Prawn (Penaeus vannamei), Octopus (Octopus vulgaris), Yellowfin Tuna (Thunnus albacares), Atlantic Halibut (Hippoglossus hippoglossus), Atlantic Salmon (Salmo salar), Japanese Scallop (Mizuhopecten yessoensis), Pilgrim's Scallop (Pecten jacobaeus, Pecten maximus), King Prawn (Pandalus borealis), Crab
(Cancer pagurus)
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