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CEN/TS 15634-5:2016

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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Kehtetu alates 01.03.2023
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CEN/TS 15634-5:2016
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Kuupäev
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Nimetus
01.03.2023
Põhitekst
05.07.2016
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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 %.
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CEN/TS 15634-3:2016

Foodstuffs - Detection of food allergens by molecular biological methods - Part 3: Hazelnut (Corylus avellana) - Qualitative detection of a specific DNA sequence in chocolate by real-time PCR
Kehtetu alates 01.03.2023
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CEN/TS 15634-4:2016

Foodstuffs - Detection of food allergens by molecular biological methods - Part 4: Peanut (Arachis hypogaea) - Qualitative detection of a specific DNA sequence in chocolate by real-time PCR
Kehtetu alates 01.03.2023
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EVS-EN 15634-1:2019

Foodstuffs - Detection of food allergens by molecular biological methods - Part 1: General considerations
Uusim versioon Kehtiv alates 15.10.2019
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EVS-EN 15634-2:2019

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
Uusim versioon Kehtiv alates 15.10.2019