Standard Svensk standard · SS-EN 15634-2:2019

Livsmedel - Detektion av livsmedelallergener med molekylärbiologiska metoder - Del 2: Selleri (Apiumgraveolens) - Detektion av en specifik DNA-sekvens i kokta korv genom realtids-PCR

Status: Gällande

Omfattning
This document specifies a method for the detection of celery (Apium graveolens) in emulsion-type sausages (e.g. Frankfurter, Wiener). Real-time PCR (polymerase chain reaction) detection of celery is based on an 101 bp (base pair) sequence from the gene of the mannitol dehydrogenase (GenBank Acc. No. AF067082 ) of celery (Apium graveolens). The method has been validated on emulsion-type sausages (Bavarian “Leberkäse”) spiked with celery. For this purpose meat batter containing mass fractions of 50 % pork meat, 25 % pork fat, 23 % crushed ice and 1,8 % of a mixture of sodium chloride, nitrite, nitrate, phosphates and ascorbates was prepared according to a standard procedure for emulsion-type sausage. The meat batter was spiked with either ground celery seeds or celery root powder to 1000 mg/kg. Lower spiking levels were obtained by diluting with celery-free meat batter. The batter was stuffed into casings and heated at 65 °C for 60 min [1]. This document is intended to be used in addition to EN 15842 and FprEN 15634 1.

Ämnesområden

Livsmedelsmikrobiologi Kött och köttprodukter


Produktinformation

Språk: Engelska

Framtagen av: Livsmedelsanalyser, SIS/TK 435/AG 05

Internationell titel: 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

Artikelnummer: STD-80017489

Utgåva: 1

Fastställd: 2019-10-10

Antal sidor: 32