Do you need control materials to validate your methods or carry out your quality control?

In addition to organizing proficiency testing schemes, we provide you with leftover samples from proficiency testing rounds in the agri-food and environmental fields. These are available for laboratories that wish to develop internal quality controls with safe samples. All of them come with a certificate that includes:

Assigned value and associated uncertainty, and the number of laboratories assigning it
Details about the nature of the sample, representative of the matrices commonly analyzed

Do you need control materials to validate your methods or carry out your quality control?

FILTERS

GSC JUICE/2024

Orange juice

JUICE

M1A: Total acidity (g citric acid/100 mL)(1), Total sugars (%)(1), Density (20ºC/20ºC)(1), Fructose (mg/100 mL)(1), Glucose (mg/100 mL)(1), Brix degrees at 20ºC (°Brix), Sucrose (mg/100 mL)(1)

M1B: Sulfur dioxide (mg/L)(1)

GSCCER 2024

Whole Wheat Pasta

Nutritional Composition in Food

M1: ASH AT 550ºC (% w/w), DIETARY FIBER (% w/w), FAT (% w/w), SATURATED FAT (%), METABOLIZABLE CARBOHYDRATES (% w/w) (TOTAL CARBOHYDRATES (% w/w)), MOISTURE AT 130ºC (% w/w), PROTEIN (N% x 6.25) (% w/w), SALT (%), SODIUM (% Na), ENERGY VALUE (kcal/100g)

GSCMIA-6 2024

M1: Cured Cheese M2: Canned Tuna

M1: DETECTION OF STAPHYLOCOCCAL ENTEROTOXIN (P/N IN 25G)

M2: DETECTION OF STAPHYLOCOCCAL ENTEROTOXIN (P/N IN 25G)

GSCSLU/2024

Sludge

M1: Total calcium (% (CaO) d.w.)* Conductivity at 25ºC (1:5) (µS/cm)* Total phosphorus (% (P2O5) d.w.)* Iron (mg/kg d.w.)* Total magnesium (% (MgO) d.w.)* Organic matter (% d.w.) Dry matter (%) Kjeldahl nitrogen* (% d.w.)* pH (1:5) (in aqueous extract) (pH units)* Total potassium (% (K2O) d.w.)*

GSCTOX-7/2024

Corn-Based Breakfast Cereals

MYCOTOXINS IN FOOD

M1: Deoxynivalenol (DON) (µg/kg), Fumonisin B1 (µg/kg), Fumonisin B2 (µg/kg), Sum of Fumonisins B1 and B2 (µg/kg)

Do you need control materials to validate your methods or carry out your quality control?

FILTERS

GSC JUICE/2024

Orange juice

JUICE

M1A: Total acidity (g citric acid/100 mL)(1), Total sugars (%)(1), Density (20ºC/20ºC)(1), Fructose (mg/100 mL)(1), Glucose (mg/100 mL)(1), Brix degrees at 20ºC (°Brix), Sucrose (mg/100 mL)(1) M1B: Sulfur dioxide (mg/L)(1)

GSCCER 2024

Whole Wheat Pasta

Nutritional Composition in Food

M1: ASH AT 550ºC (% w/w), DIETARY FIBER (% w/w), FAT (% w/w), SATURATED FAT (%), METABOLIZABLE CARBOHYDRATES (% w/w) (TOTAL CARBOHYDRATES (% w/w)), MOISTURE AT 130ºC (% w/w), PROTEIN (N% x 6.25) (% w/w), SALT (%), SODIUM (% Na), ENERGY VALUE (kcal/100g)

GSCMIA-6 2024

M1: Cured Cheese M2: Canned Tuna

M1: DETECTION OF STAPHYLOCOCCAL ENTEROTOXIN (P/N IN 25G) M2: DETECTION OF STAPHYLOCOCCAL ENTEROTOXIN (P/N IN 25G)

GSCSLU/2024

Sludge

M1: Total calcium (% (CaO) d.w.)* Conductivity at 25ºC (1:5) (µS/cm)* Total phosphorus (% (P2O5) d.w.)* Iron (mg/kg d.w.)* Total magnesium (% (MgO) d.w.)* Organic matter (% d.w.) Dry matter (%) Kjeldahl nitrogen* (% d.w.)* pH (1:5) (in aqueous extract) (pH units)* Total potassium (% (K2O) d.w.)*

GSCTOX-7/2024

Corn-Based Breakfast Cereals

MYCOTOXINS IN FOOD

M1: Deoxynivalenol (DON) (µg/kg), Fumonisin B1 (µg/kg), Fumonisin B2 (µg/kg), Sum of Fumonisins B1 and B2 (µg/kg)

M1A: Total acidity (g citric acid/100 mL)(1), Total sugars (%)(1), Density (20ºC/20ºC)(1), Fructose (mg/100 mL)(1), Glucose (mg/100 mL)(1), Brix degrees at 20ºC (°Brix), Sucrose (mg/100 mL)(1)

M1B: Sulfur dioxide (mg/L)(1)

M1: DETECTION OF STAPHYLOCOCCAL ENTEROTOXIN (P/N IN 25G)

M2: DETECTION OF STAPHYLOCOCCAL ENTEROTOXIN (P/N IN 25G)