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SRPS 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

Aug 30, 2016
95.99   Withdrawal of Standard   Apr 28, 2023

General information

95.99     Apr 28, 2023

ISS

E275

Technical Specification

07.100.30     67.120.10  

English  

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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 %.

Life cycle

NOW

WITHDRAWN
SRPS CEN/TS 15634-5:2016
95.99 Withdrawal of Standard
Apr 28, 2023

REVISED BY

PUBLISHED
SRPS EN 15634-5:2023

Related project

Adopted from CEN/TS 15634-5:2016