NA 057
DIN Standards Committee Food and Agricultural Products
Project
Foodstuffs - Detection of food allergens by molecular biological methods - Part 6: Wheat (Triticum L.) and Rye (Secale cereale) - Qualitative detection of a specific DNA sequence in cooked sausages by real-time PCR
Abstract
This document specifies a method for the qualitative detection of DNA of the genera wheat and rye in cooked sausages using real-time PCR-based on the glutenin gene, in the context of allergen analyses. This document does not apply to differentiating between wheat (Triticum L.) and rye (Secale cereale). The method was tested in a method validating interlaboratory study (ring trial).
Begin
2025-02-20
WI
00275388
Planned document number
prEN 15634-6
Responsible national committee
NA 057-01-05 AA - Food allergens
