Pricelist

 

Price list from 01.07.2022 (1,4 MB) 

 

Packages of food analysis

 

Analyte Cost (€) VAT (20%) Total sum (€) 
Energy value of food (incl. energy content kJ/kcal, fats, hydrocarbons, proteins) 83,01 16,60 99,61
Nutritional information (energy content kJ/kcal, fats incl. saturated fats , hydrocarbons incl. sugars, proteins, salt (Na x 2,5)) 243,05 48,61 291,66
Minced meat control (incl. Protein, fat, collagen, collagen/meat protein ratio) 69,11 13,82 82,93

Microbiological analysis

 

Analyte Cost (€) VAT (20%) Total sum (€) 
Aerobic microorganisms 10,69 2,14 12,83
Aerobic microorganisms and Enterobacteriaceae in carcase samples (includes sampling devices) 13,05 2,61 15,66
Anaerobic microorganisms 21,54 4,31 25,85
Campylobacter spp. enumeration with species identification 32,55 6,51 39,06
Campylobacter spp. detection with species identification 46,28 9,26 55,54
Clostridium perfringens 22,47 4,49 26,96
Coliform bacteria  12,48 2,50 14,98
Coliform bacteria (detection) 11,59 2,32 13,91
Cronobacter spp. detection 21,56 4,31 25,87
Presumptive Bacillus cereus 16,64 3,33 19,97
Enterobacteriaceae    12,70 2,54 15,24
Enterobacteriaceae detection 12,12 2,42 14,54
Enterococcus spp 12,73 2,55 15,28
Escherichia coli  12,73 2,55 15,28
Escherichia coli detection 11,86 2,37 14,23
Coagulase-positive staphylococci 18,01 3,60 21,61
Coagulase-positive staphylococci (detection) 19,47 3,89 23,36
Sterility of canned food including 86,31 17,26 103,57
microbiological investigation 51,35 10,27 61,62
sensory analysis 26,51 5,30 31,81
pH  8,45 1,69 10,14
Listeria monocytogenes enumeration 18,90 3,78 22,68
Listeria monocytogenes detection in 25 g 21,71 4,34 26,05
Listeria monocytogenes detection in 125 g (5 x 25 g pooled sample) 46,10 9,22 55,32
Mesophilic and thermophilic spore-forming bacteria 17,30 3,46 20,76
Mesophilic lactic acid bacteria 17,46 3,49 20,95
Pseudomonas spp./Pseudomonas aeruginosa 14,77 2,95 17,72
Yeasts and moulds 14,82 2,96 17,78
Salmonella spp. detection in ≤ 25 g 16,65 3,33 19,98
Salmonella spp. detection in  > 25 g 21,71 4,34 26,05
Salmonella spp. detection in 125 g (5 x 25 g pooled sample) 23,95 4,79 28,74
Salmonella spp. Identification in carcase samples (includes sampling devices) 24,06 4,81 28,87
Shiga-toxins producing Escherichia coli (isolation) 64,09 12,82 76,91
Shigella spp. detection 42,80 8,56 51,36
Somatic cells count (Fossomatic) 1,50 0,30 1,80
Somatic cells count (Microscopy) 22,28 4,46 26,74
Staphylococcus aureus 24,89 4,98 29,87
Staphylococcus aureus detection 19,93 3,99 23,92
Sulphite-reducing anaerobes (clostridia)  17,29 3,46 20,75
Vibrio parahaemolyticus detection 23,35 4,67 28,02
Hydrogen sulphide (H2S) producing bacteria  12,67 2,53 15,20
Yersinia enterocolitica detection  41,37 8,27 49,64

General chemical analysis

 

Analyte Cost (€) VAT (20%) Total sum (€) 
Benzoic and sorbic acid by HPLC in food 65,98 13,20 79,18
Benzoic and sorbic acid by HPLC in drinks 58,41 11,68 70,09
Essential oils in caraway by gas chromatography 80,90 16,18 97,08
Enanthic acid triglyceride (GTH) by gas chromatography 80,89 16,18 97,07
Gluten (gluten-free food, sandwich ELISA) 75,44 15,09 90,53
Gluten in beer (gluten-free food, compatative ELISA) 74,71 14,94 89,65
Chloride (salt content) 16,78 3,36 20,14
Chloride in yeast products 18,46 3,69 22,15
Average weight in food supplement for calculation of daily dose 4,83 0,97 5,80
Dietary fibers by enzymatic assay 75,84 15,17 91,01
Dietary fibers by enzymatic assay + HPLC 151,68 30,34 182,02
Caffeine in beverages by HPLC 62,75 12,55 75,30
Cholesterol by gas chromatography 82,16 16,43 98,59
Dry matter and moisture 12,11 2,42 14,53
Polyphosphates 18,99 3,80 22,79
Lactose from lactose-free products by enzymatoc assay 59,78 11,96 71,74
Food additives (acesulfam-K, saccharin) in beverages by HPLC 62,75 12,55 75,30
Foreign fat (non-milkfat) by gas chromatography 80,89 16,18 97,07
Nitrite 23,78 4,76 28,54
Nitrite and nitrate 31,61 6,32 37,93
pH in beverages 7,41 1,48 8,89
pH in food 8,45 1,69 10,14
Polyols by gas chromatography 89,20 17,84 107,04
Fat content by SBR or R-G method 30,14 6,03 36,17
Fatty acid composition by gas chromatography (additionally fat content analysis will apply to food products except oils and fats) 82,15 16,43 98,58
Determination of trans fats (industrial) 87,72 17,54 105,26
Sensory analyses 26,51 5,30 31,81
Citric acid by enzymatic assay 35,43 7,09 42,52
Salt (Na x 2,5) by AAS flame technique 34,03 6,81 40,84
Sterol tracers by gas chromatography 82,16 16,43 98,59
Sugars (incl. glucose, fructose, sucrose, lactose) in food by HPLC 70,58 14,12 84,70
Sugars (incl. glucose, fructose, sucrose, lactose) in drinks by HPLC  60,78 12,16 72,94
Sulphite (SO2) in food 25,87 5,17 31,04
Total radiactivity in food 6,94 1,39 8,33
Carbon dioxide 12,60 2,52 15,12
Density 10,33 2,07 12,40
Energy value of food (computational) 7,70 1,54 9,24
The weight of the drained product 10,57 2,11 12,68
The weight of product filling 8,76 1,75 10,51
Ash 13,09 2,62 15,71
Starch by HPLC 72,57 14,51 87,08
Protein by Kjeldahl method 31,49 6,30 37,79
Water activity 10,47 2,09 12,56
Dissolved solid content (Brix) 10,99 2,20 13,19
Vitamin A (retinol) by HPLC. NB! Method does not include beta-carotene! 96,03 19,21 115,24
Provitamin A (beta-carotene) by HPLC. NB! Method does not include retinol! 91,17 18,23 109,40
Vitamiin A (retinol + beta-careotene) by HPLC. Includes both parameters 140,40 28,08 168,48
Vitamin C (ascorbic acid) by HPLC 55,81 11,16 66,97
Vitamin D (calciferol) by HPLC  (NB! Price of average weight in food supplements for calculation of daily dose shall apply for e.g. capsules/tablets) 106,18 21,24 127,42
Vitamin E (tocoferols) by HPLC 100,35 20,07 120,42
Vitamin K1 by HPLC (from plant origin and infant food) 93,12 18,62 111,74
Vitamiin A (retinol) + vitamin E (tocopherol) by HPLC 116,95 23,39 140,34
Vitamiin B1, B3 and B6 by HPLC 98,06 19,61 117,67
Vitamin B2 and B5 by HPLC 93,09 18,62 111,71
Reference Intake (RI) 7,70 1,54 9,24
Nutrient Reference Value (NRV) 7,70 1,54 9,24
Total acidity 10,44 2,09 12,53
In addition, analyzes under metals      

 

 

Fish and fish products

 

Analyte Unit Cost (€) VAT (20%) Total sum (€) 
Histamine by HPLC    68,16 13,63 81,79
Histamine by HPLC  9 subsample 361,95 72,39 434,34
Total volatile basic nitrogen (TVB-N)   23,30 4,66 27,96
In addition, analyzes under general analyzes and metals    

 

 

Meat and meat products

 

Analyte Cost (€) VAT (20%) Total sum (€) 
Hydroxyproline 23,97 4,79 28,76
Species identification from raw meat 63,93 12,79 76,72
Species identification from cooked meat products 63,93 12,79 76,72
Meat freshness 22,83 4,57 27,40
Volatile fatty acids 20,78 4,16 24,94
In addition, analyzes under general analyzes and metals    

Honey

 

Analyte Cost (€) VAT (20%) Total sum (€) 
Moisture 8,06 1,61 9,67
Diastase activity 23,65 4,73 28,38
Invertase value 20,87 4,17 25,04
Hydroxymethylfurfural (HMF) by HPLC 62,17 12,43 74,60
Hydroxymethylfurfural (HMF) by spectrophotometrical method 15,99 3,20 19,19
Free acids 10,90 2,18 13,08
Electrical conductivity of honey 10,19 2,04 12,23
Sugars (glycose, fructose, sucrose) by HPLC 70,58 14,12 84,70

Milk and milk products

 

Analyte Cost (€) VAT (20%) Total sum (€) 
Alkaline phosphatase test for pasteurized milk 10,34 2,07 12,41
Ketone bodies 10,34 2,07 12,41
Scorched particles in milk powder 10,62 2,12 12,74
Freezing point of milk, thermistor cryoscope method 13,42 2,68 16,10
Solubility of milk powders 10,22 2,04 12,26
Peroxidase test in milk 12,08 2,42 14,50
Lactates (enzymatic method) 31,40 6,28 37,68
Non-protein nitrogen 55,42 11,08 66,50
Casein content of milk 55,42 11,08 66,50
Whey protein content of milk 110,84 22,17 133,01
Urea 13,38 2,68 16,06
Undenatured whey protein in powders  13,69 2,74 16,43
Skimmed milk adulteration with rennet whey by HPLC 95,82 19,16 114,98
Skimmed milk adulteration with buttermilk by HPLC 106,67 21,33 128,00
Unbound fat in powders 25,07 5,01 30,08
Antioxidants (gallates, hydroquinones) in butter by HPLC 101,70 20,34 122,04
Ethyl ester of carotenic acid content in butter by spectrophotometric method 27,19 5,44 32,63
Peroxide value of butter 18,92 3,78 22,70
Non-fat dry matter of butter 19,37 3,87 23,24
Free fatty acids (FFA) of butter 18,76 3,75 22,51
Vanillin in butter by HPLC 87,08 17,42 104,50
Water dispersion value of butter 9,73 1,95 11,68
In addition, analyzes under general analyzes and metals    

 

Oils and fats

 

Oil analysis from seeds, flour and other solid samples only by prior arrangement with the laboratory.

Analyte Cost (€) VAT (20%) Total sum (€) 
Specific gravity 15,71 3,14 18,85
Acid value 10,41 2,08 12,49
Iodine value 13,06 2,61 15,67
Amount of unsaponifiable matter 24,03 4,81 28,84
Peroxide value 10,44 2,09 12,53
Saponification value 15,15 3,03 18,18
Carotenoids 9,45 1,89 11,34
Insoluble impurities 13,12 2,62 15,74

Sensory evaluation

 

Analyte Cost (€) VAT (20%) Total sum (€) 
Sensory analyses 26,51 5,30 31,81

Parasitological examinations

 

Analyte Unit Cost (€) VAT (20%) Total sum (€) 
Detection of Trichinella spp. from individual / pooled samples (up to 50 g) by artificial digestion   21,02 4,20 25,22
Detection of Trichinella spp. from individual / pooled samples (51-100 g) by artificial digestion   24,61 4,92 29,53
* In the case of a positive aggregate sample, the cost of additional tests required to find a positive individual sample shall be added to the price.
Parasitological examination of meat, organs and meat products from slaughter animals (morphological examination of cysticerci and echinococci)   8,61 1,72 10,33
Detection of Anisakidae by artificial digestion (up to 100 g)   26,72 5,34 32,06
Detection of fish parasites up tp 5 fishes 25,63 5,13 30,76
Detection of fish parasites from mechanically separated fishery product up to 0,5 kg 16,15 3,23 19,38
Detection of fish parasites from mechanically separated fishery product 0,5 - 1,0 kg
each subsequent kg
21,20 4,24 25,44

 

Molecular biological testing

 

Analyte Cost (€) VAT (20%) Total sum (€) 
Detection of Salmonella spp. by real-time PCR  32,71 6,54 39,25
Detection of toxin genes stx1 and stx2 of Shiga toxin-producing Escherichia coli by real-time PCR  37,19 7,44 44,63
Detection of eae gene of Shiga toxin-producing Escherichia coli  by real-time PCR (testing from purified DNA) 17,24 3,45 20,69
Detection of Escherichia coli by real-time PCR, price per one serogroup (O157, O26, O103, O111, O103; O145, O104:H4) (testing from purified DNA)  17,24 3,45 20,69
Detection of Escherichia coli by real-time PCR, price for one serogroup (O157, O26, O103, O111, O103; O145, O104:H4) (sample preparation inluded) 30,04 6,01 36,05
Detection of ail gene of Yersinia enterocolitica by real-time PCR  46,34 9,27 55,61
Detection of Trichinella spp. in larvae by real-time PCR 111,30 22,26 133,56
Species identification of Anisikidae by multiplex PCR 123,37 24,67 148,04
Species identification of Anisikidae by rea-time PCR 158,22 31,64 189,86

Analysis of veterinary medicinal products

 

Analyte Unit Cost (€) VAT (20%) Total sum (€) 
Chloramphenicol screening  by EIA   92,04 18,41 110,45
Chloramphenicol  by LC-MS/MS (confirmatory method)   197,29 39,46 236,75
Beta-agonists  by LC-MS/MS (confirmatory method)   294,19 58,84 353,03
A-group substances by LC-MS/MS (screening and confirmatory method)   325,16 65,03 390,19
Colistin by LC-MS/MS (screening + confirmatory method)   212,27 42,45 254,72
Antibacterials (B-group substances) incl sulphonamides, beta-lactams, macrolides, quinolones by LC-MS/MS (screening + confirmatory method) 1 group 239,14 47,83 286,97
each subsequent group 214,85 42,97 257,82
Tetracyclines by LC-MS/MS (screening + confirmatory method)   216,44 43,29 259,73
Dyes in aquaculture  by LC-MS/MS (screening +confirmatory method)   197,04 39,41 236,45
MICROBIAL SCREENING TESTS FOR THE DETECTION OF ANTIMICROBIAL RESIDUES
Antimicrobial residues in milk (Delvotest T)   15,70 3,14 18,84
Aantimicrobial residues in slaughter animals (NAT-screening)   39,25 7,85 47,10

Metal analysis

 

Analyte Cost (€) VAT (20%) Total sum (€) 
One chemical element (Fe, Cu, Zn, K, Na) by AAS flame technique in food 34,03 6,81 40,84
DEERMINATION OF METALS IN FOOD AND FEED BY ICP-MS METHOD(As, Cd, Pb, Hg, Cr, Ni, Se, Ca, Na, K, Mg, Mn, Sn, Cu, Fe, Zn, Al*, P* jm)
first element 53,23 10,65 63,88
each additional element from the same sample 11,38 2,28 13,66

Assessing shelf-life of ready-to-eat food

 

Challenge test

 

Analyte Unit Cost (€) VAT (20%) Total sum (€) 
Challenge test. Quantification of growth potential for 1 batch* 1 patch 378,3 75,66 453,96
* the test includes mathematical modeling, physico-chemical parameters of the product, determination of the microbiota and identification of the test micro-organism in two and quantification at five time points.

Predictive microbiology

 

Analyte Unit Cost (€) VAT (20%) Total sum (€) 
Mathematical modelling (predictive microbiology) product 18,70 3,74 22,44

 

ALCOHOL

Chemical analysis of alcohol

 

Analyte Cost (€) VAT (20%) Total sum (€) 
Alcoholic strength (distillation + densitometry) 25,54 5,11 30,65
Original extract  (distillation + densitometry) 24,20 4,84 29,04
Alcoholic strength and density of ethanol (densitometry) 10,33 2,07 12,40
Density (densitometry) 10,33 2,07 12,40
Alcoholic strength, density, specific gravity original extract, real extract, apparent extract, real degree of fermentation (RDF), apparent degree of fermentation (ADF) 13,51 2,70 16,21
Each subsequent analysis - alcoholic strength, density, specific gravity, original extract, real extract, apparent extract, real degree of fermentation (RDF), apparent degree of fermentation (ADF) 2,24 0,45 2,69
Total dry matter in light alcoholic beverages and liqueurs (previously a alcoholic strength analysis is needed) 4,22 0,84 5,06
Sugar free extract in wine (computational, previously total sugar and total dry extract or total dry matter analysis is needed) 4,57 0,91 5,48
Total dry extract (ethanol and strong spirits, except liqueurs) 9,92 1,98 11,90
Total alcoholic strength (computational, previously a total sugar analysis is needed) 4,57 0,91 5,48
pH 6,71 1,34 8,05
Total acidity 8,74 1,75 10,49
Volatile acidity 20,45 4,09 24,54
Citric acid 35,43 7,09 42,52
Benzoic-, sorbic acid by HPLC in drinks 53,57 10,71 64,28
Vitamin C (ascorbic acid) by HPLC 55,81 11,16 66,97
Sugars (incl glucose, fructose, sucrose) and glycerol by HPLC in drinks 60,78 12,16 72,94
Free sulphur dioxide (free SO2) 20,10 4,02 24,12
Total sulphur dioxide (total SO2) 20,10 4,02 24,12
Volatile compounds (incl esters, aldehydes, higher alcohols) and methanol by GC 79,74 15,95 95,69
Methanol by GC 63,15 12,63 75,78
Furfural in spirits by HPLC 59,78 11,96 71,74
Total volatile basic nitrogen (TVB-N) in ethanol 18,99 3,80 22,79
Carbon dioxide 12,60 2,52 15,12
Bitterness of beer 21,51 4,30 25,81
Color index 14,49 2,90 17,39
Eqq content on egg liqueurs 31,92 6,38 38,30
Hydrocyanic acid 37,10 7,42 44,52
Determination of denaturation in spirits by GC 103,85 20,77 124,62
Ester-adehyde fraction determination by GC 87,31 17,46 104,77

 

WATER

Microbiological analysis of water

 

Analyte Cost (€) VAT (20%) Total sum (€) 
Colony count 22 oC 6,97 1,39 8,36
Colony count 37 oC 6,97 1,39 8,36
Coliform bacteria (filtration) 10,39 2,08 12,47
Escherichia coli (filtration) 10,39 2,08 12,47
Coliform bacteria and Escherichia coli (filtration) 10,39 2,08 12,47
Coliform bacteria (MPN) 11,12 2,22 13,34
Escherichia coli (MPN) 11,12 2,22 13,34
Coliform bacteria and Escherichia coli (MPN) 11,12 2,22 13,34
Enterococci 8,48 1,70 10,18
Pseudomonas aeruginosa 10,90 2,18 13,08
Sulphite-reducing clostridia 14,71 2,94 17,65
Clostridium perfringens 17,60 3,52 21,12
Staphylococci 13,71 2,74 16,45

Chemical analysis of water

 

Analyte Cost (€) VAT (20%) Total sum (€) 
Ammonium 10,71 2,14 12,85
Conductivity 6,71 1,34 8,05
Fluorides 10,93 2,19 13,12
Phosphates 10,84 2,17 13,01
Turbity 6,51 1,30 7,81
Total chlorine 8,21 1,64 9,85
Free chlorine 8,21 1,64 9,85
Combined chlorine 16,42 3,28 19,70
Free chlorine + combined chlorine 16,42 3,28 19,70
Iron 19,19 3,84 23,03
Calcium 9,40 1,88 11,28
Magnesium  18,80 3,76 22,56
Total hardness 9,40 1,88 11,28
Calcium + magnesium 18,80 3,76 22,56
Calcium + magnesium + hardness 18,80 3,76 22,56
Magnesium + hardness 18,80 3,76 22,56
Chlorides 10,35 2,07 12,42
Dry extract 9,27 1,85 11,12
Odour and taste 7,46 1,49 8,95
pH  6,71 1,34 8,05
Nitrates 17,78 3,56 21,34
Nitrites 11,80 2,36 14,16
Permanganate index 12,47 2,49 14,96
Sulphates 11,50 2,30 13,80
Cyanides 19,91 3,98 23,89
Colour 6,01 1,20 7,21
Hydrogen sulfide (H2S) 13,40 2,68 16,08
Total alkalinity (mmol/l) 9,40 1,88 11,28
Hydrogen carbonate (HCO3-) 9,40 1,88 11,28
DETERMINATION OF METALS BY AAS METHOD      
One chemical element (Fe, Cu, Zn, K, Na) by AAS flame technique in water 19,03 3,81 22,84
DETERMINATION OF METALS BY ICP-MS METHOD (As, Cd, Pb, Hg, Cr, Ni, Se, Ca, Na, K, Mg, Mn, Sn, Cu, Fe, Zn, Al, P, B ...)
first element 31,62 6,32 37,94
each additional element from the same sample 9,65 1,93 11,57

Water packages

 

Analyte Cost (€) VAT (20%) Total sum (€) 
Package 1. Microbiological control of drinking water  16,28 3,26 19,54
Package 2. Routine control of drinking water  46,34 9,27 55,61
Package 3. Control of borehole and well water 221,08 44,22 265,29
Package 4. Pool water control 104,28 20,86 125,14
Package 5. Wastewater control 121,03 24,21 145,24

 

 

Hügieeniproovid

 

Hinnad alates 01.02.2022

Hinnad sisaldavad proovivõtukomplekte

Uuringu, analüüsi nimetus Hind km-ta (EUR) Km (EUR) Hind km-ga (EUR) 
PINNAPROOVID      
Aeroobsed mesofiilsed mikroorganismid 9,80 1,96 11,76
Coli-laadsed bakterid tuvastamine 11,43 2,29 13,72
Enterobacteriaceae 12,04 2,41 14,45
Escherichia coli tuvastamine 11,53 2,31 13,84
Koagulaaspositiivsed stafülokokid tuvastamine 14,62 2,92 17,54
Listeria monocytogenes 23,75 4,75 28,50
Salmonella spp.  24,06 4,81 28,87
Pärm- ja hallitusseened 12,53 2,51 15,04
ÕHUPROOVID      
Analüüsi nimetus Hind (EUR) Käibemaks (EUR) Hind km-ga (EUR) 
Aeroobsed mesofiilsed mikroorganismid õhust lihtsadestusmeetodil 5,55 1,11 6,66
Pärm- ja hallitusseened õhust lihtsadestusmeetodil 5,97 1,19 7,16