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

Available format(s)

Hardcopy , PDF

Language(s)

English

Published date

10-11-2019

Publisher

British Standards Institution

This document specifies a method for the detection of celery (Apium graveolens) in emulsion-type sausages (e.g. Frankfurter, Wiener).

This document specifies a method for the detection of celery (Apium graveolens) in emulsion-type sausages (e.g. Frankfurter, Wiener).Real-time PCR (polymerase chain reaction) detection of celery is based on an 101bp (base pair) sequence from the gene of the mannitol dehydrogenase (GenBank Acc. No. AF067082 1) 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 either ground celery seeds or celery root powder to 1000mg/kg. Lower spiking levels were obtained by diluting with celery-free meat batter. The batter was stuffed into casings and heated at 65°C for 60min [1].This document is intended to be used in addition to EN15842 and EN15634?1.

Committee	AW/275
DocumentType	Standard
ISBN	9780580996467
Pages	24
ProductNote	THIS STANDARD ALSO REFERS TO BS EN 15634-1.
PublisherName	British Standards Institution
Status	Current
Supersedes	PD CEN/TS 15634-2:2012

Standards	Relationship
EN 15634-2:2019	Identical

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BS EN 15634-2:2019

Current

Abstract

Scope

General Product Information

International Equivalents

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