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BSI PD CEN/TS 15634-5:2016

Foodstuffs. Detection of food allergens by molecular biological methods -- 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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BSI PD CEN/TS 15634-5:2016

Foodstuffs. Detection of food allergens by molecular biological methods -- Mustard (Sinapis alba) and soya (Glycine max). Qualitative detection of a specific DNA sequence in cooked sausages by real-time PCR

PUBLISH DATE 2016
PAGES 18
BSI PD 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 %.

SDO BSI: British Standards Institution
Document Number CEN/TS 15634-5
Publication Date July 31, 2016
Language en - English
Page Count
Revision Level
Supercedes
Committee AW/275
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