+1 888 608-7511
Need help finding a standard?
Help Desk
This Document Has Been Superseded
A newer publication replaces it: BSI BS EN 15634-5
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
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 %.
Failed to load document history.
| Publish Date | Document Id | Type | View |
|---|