SNV - SN EN 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
active, Most Current
| Organization: | SNV |
| Publication Date: | 1 March 2023 |
| Status: | active |
| Page Count: | 19 |
| ICS Code (Meat and meat products): | 67.120.10 |
| ICS Code (Food microbiology): | 07.100.30 |
scope:
This document 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).
Document History
SN EN 15634-5
March 1, 2023
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 document 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...