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CEN/TS 15634-5:2016

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

Publication date:   Sep 19, 2016

General information

99.60 Withdrawal effective   Feb 22, 2023

CEN

CEN/TC 275 Food analysis - Horizontal methods

Technical Specification

07.100.30   Food microbiology | 67.120.10   Meat and meat products

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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 %.

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CEN/TS 15634-5:2016
99.60 Withdrawal effective
Feb 22, 2023

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EN 15634-5:2023