What is BS EN 15634‑2-Celery (Apium graveolens) detection in cooked sausages about?
BS EN 15634 discusses the detection of food allergens in foodstuffs. BS EN 15634‑2 is a European standard on celery (Apium graveolens) detection in cooked sausages.
BS EN 15634‑2 is the second part of the BS EN 15634 series that specifies a method for the detection of celery (Apium graveolens) in emulsion-type sausages (e.g., Frankfurter, Wiener).
The method specified under BS EN 15634‑2 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
BS EN 15634‑2 is intended to be used in addition to EN 15842 and EN 15634-1.
Who is BS EN 15634‑2-Celery (Apium graveolens) detection in cooked sausages for?
BS EN 15634‑2 on celery (Apium graveolens) detection in cooked sausages is useful for:
- Food scientists
- Food technologists
- Food laboratories
- Food safety and health departments
Why should you use BS EN 15634‑2-Celery (Apium graveolens) detection in cooked sausages?
Medical diagnosis is used to find which foods cause an individual to have an allergic reaction to strictly avoid those foods is important ways to prevent serious adverse health effects.
BS EN 15634‑2 provides you with methods, procedures, and real-time PCR to detect a celery-specific sequence. The real-time PCR method involves fluorescence detection with a sequence-specific hydrolysis probe.
The methods and procedures provided by BS EN 15634‑2 assists you in the detection of a specific DNA sequence in cooked sausages by real-time PCR to extract knowledge about its properties, biological function, structure, and evolution and help you to understand the risks from cross-contact or other exposures in cooked sausages.
What is changed since the last update?
BS EN 15634‑2:2019 supersedes CEN/TS 15634-2:2012, which is withdrawn. The main changes with respect to the previous edition are:
- The document was converted from a Technical Specification into a European Standard
- Addition of normative references
- Expression of results (8) updated
- Requirements regarding the test report have been added
