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
ADOPTED_FROM:CEN/TS 15634-5:2016
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 %.
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
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