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PD CEN/TS 15634-2:2012

PD CEN/TS 15634-2:2012

Foodstuffs. Detection of food allergens by molecular biological methods. Celery (Apium graveolens). Qualitative determination of a specific DNA sequence in cooked sausages by real-time PCR

Fecha Anulación:
2019-10-11 /Withdrawn
Equivalencias internacionales:

CEN/TS 15634-2:2012

Relación con otras normas BSI:

Reemplazada por: BS EN 15634-2:2019

This Technical Specification specifies a method for the qualitative detection of celery (Apium graveolens) in emulsion-type sausages (e.g. frankfurter, wiener). Real-time PCR detection of celery is based on a 101 bp (base pair) sequence from the gene of the mannitol dehydrogenase (GenBank acc. no. AF067082) of celery (Apium graveolens). The method has been validated on emulsion-type sausages (Bavarian "Leberkäse") spiked with celery. For this purpose meat batter containing mass fractions of 50 % pork meat, 25 % pork fat, 23 % crushed ice and 1,8 % of a mixture of sodium chloride, nitrite, nitrate, phosphates and ascorbates was prepared according to a standard procedure for emulsion-type sausage. The meat batter was spiked with ground celery seeds or alternatively celery root powder, both at a 1000 mg/kg level. Lower spiking levels were obtained by diluting with celery-free meat batter. The batter was stuffed into casings and heated at 65 °C for 60 min [2].
Allergies, Deoxyribonucleic acid, Food testing, Biochemical methods of analysis, Biochemistry, Food products, Qualitative analysis, Nucleic acids
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