Norm

NEN-EN 15634-2:2019 en

Voedingsmiddelen - Detectie van allergenen in voeding met behulp van moleculair-biologische methoden - Deel 2: Selderij (Apium graveolens) - Detectie van een specifieke DNA sequentie in gekookte worst met real-time PCR

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Over deze norm

Status Definitief
Aantal pagina's 20
Gepubliceerd op 01-10-2019
Taal Engels
NEN-EN 15634-2 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 101 bp (base pair) sequence from the gene of the mannitol dehydrogenase (GenBank Acc. No. AF0670821) 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 1000 mg/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 60 min [1]. This document is intended to be used in addition to EN 15842 and EN 15634-1.

Details

ICS-code 07.100.30
67.120.10
Nederlandse titel Voedingsmiddelen - Detectie van allergenen in voeding met behulp van moleculair-biologische methoden - Deel 2: Selderij (Apium graveolens) - Detectie van een specifieke DNA sequentie in gekookte worst met real-time PCR
Engelse titel Foodstuffs - Detection of food allergens by molecular biological methods - Part 2: Celery (Apium graveolens) - Detection of a specific DNA sequence in cooked sausages by real-time PCR
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