BAS CEN/TS 15634-5:2017
Foodstuffs - Detection of food allergens by molecular biological methods - Part 5: Mustard (Sinapis alba) and soya (Glycine max) - Qualitative detection of a specific DNA sequence in cooked sausages by real-time PCR
General Information
Status: Published
No. of pages: 13
Language: English
Edition: 1.
Adoption method: Endorsment
Publication date: 23.08.2017
Technical committee:
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Abstract
This Technical Specification specifies a procedure for the qualitative detection of species specific DNA from white mustard (Sinapis alba) and soya (Glycine max) in cooked sausages using singleplex real-time PCR based on the genes MADS-D (mustard) and lectin (soya) [1]. A mustard content of 10 mg/kg or greater and a soya content of 10 mg/kg or greater can be detected with a probability of > 95 %.
Lifecycle
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Original document and degree of correspondence
- CEN/TS 15634-5:2016, identical