DS/CEN/TS 15634-5
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
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| Organization: | DS |
| Publication Date: | 1 July 2016 |
| Status: | active |
| Page Count: | 15 |
| ICS Code (Meat and meat products): | 67.120.10 |
| ICS Code (Food microbiology): | 07.100.30 |
scope:
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 %.
Document History
DS/CEN/TS 15634-5
July 1, 2016
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
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...
Foodstuffs - Detection of food allergens by molecular biological methods - Part 5: Mustard (Sinapis alba) and soya (Glycine max) - Qualitative dectection of a specific DNA sequence in cooked sausages by real-time PCR
This draft 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...