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Normas DIN – AENOR
DIN CEN/TS 15634-5:2016-11;DIN SPEC 10701-4:2016-11

DIN CEN/TS 15634-5:2016-11;DIN SPEC 10701-4:2016-11

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; German version CEN/TS 15634-5:2016

Produits alimentaires - Détection d´allergènes alimentaires par des méthodes de biologie moléculaire - Partie 5 : Moutarde (Sinapis alba) et soja (Glycine max) - Détection qualitative d´une séquence d´ADN spécifique dans des saucisses cuites, par PCR en temps réel; Version allemande CEN/TS 15634-5:2016

Lebensmittel - Nachweis von Lebensmittelallergenen mit molekularbiologischen Verfahren - Teil 5: Senf (Sinapis alba) sowie Soja (Glycine max) - Qualitativer Nachweis einer spezifischen DNA-Sequenz in Brühwürsten mittels Real-time PCR; Deutsche Fassung CEN/TS 15634-5:2016

2016-11 /Active
Equivalencias internacionales:

CEN/TS 15634-5 (2016-06)

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 %.
Allergens, Content, DNA, Food inspection, Food products, Hot sausage, Investigations, Meat, Microbiological analysis, Microbiology, Mustard, PCR, Polymerase chain reaction, Procedures, Quality, Soya, Verification
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