DIN Standards Committee Food and Agricultural Products
DIN CEN/TS 15634-5
; DIN SPEC 10701-4:2016-11
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 CEN/TS 15634-5:2016
Lebensmittel - Nachweis von Lebensmittelallergenen mit molekularbiologischen Verfahren - Teil 5: Senf (Sinapis alba) sowie Soja (Glycine max) - Qualitativer Nachweis einer spezifischen DNA-Sequenz in Brühwürsten mittels Real-time PCR; Deutsche Fassung CEN/TS 15634-5:2016
Procedure
VN
Overview
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). 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 %. This document (CEN/TS 15634-5:2016) has been prepared by Technical Committee CEN/TC 275 "Food analysis - Horizontal methods", the secretariat of which is held by DIN (Germany). The responsible German standardization committee is Working Committee NA 057-01-05 AA "Lebensmittelallergene" ("Food allergens") at DIN Standards Committee Food and Agricultural Products (NAL).
Document: references other documents
Responsible national committee
NA 057-01-05 AA - Food allergens
