DIN EN 15634-5:2023-05
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; German version EN 15634-5:2023
| Fecha edición: |
2023-05-01
En Vigor
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| Idiomas disponibles: | Inglés, Alemán |
| Resumen: | This document specifies a procedure for the qualitative detection of species specific DNA fromwhite mustard (Sinapis alba) and soya (Glycine max) in cooked sausages using singleplex realtimePCR based on the genes MADS-D (mustard) and lectin (soya). 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 %. |
| Keywords: | Allergens|Content|DNA|Food inspection|Food products|Hot sausage|Investigations|Meat|Microbiological analysis|Microbiology|Mustard|PCR|Polymerase chain reaction|Procedures|Quality|Sausages|Soya|Verification |
| ICS: | 07.100.30 - Microbiología de los alimentos, 67.120.10 - Carne y productos cárnicos |
| CTN: | |
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Equivalencia Internacional |
Idéntica EN 15634-5:2023 |
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Reemplazo Normas |
Reemplaza a DIN EN 15634-5:2021-11 Reemplaza a DIN CEN/TS 15634-5:2016-11;DIN SPEC 10701-4:2016-11 |
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