What is PD CEN/TS 15634-5-Detection of mustard and soya in cooked sausages by real-time PCR about?
PD CEN/TS 15634 is a technical specification on the detection of food allergens by molecular biological methods. PD CEN/TS 15634-5 provides the best industry guidance on qualitative detection of mustard and soya in cooked sausages by real-time PCR to ensure they safe for consumption.
PD CEN/TS 15634-5 is the fifth in a multi-series that 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). 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 %.
Under PD CEN/TS 15634-5 the DNA of the sample is extracted and is set to a definite concentration after photometric measurement.
Who is PD CEN/TS 15634-5-Detection of mustard and soya in cooked sausages by real-time PCR for?
PD CEN/TS 15634-5 on the detection of mustard and soya in cooked sausages by real-time PCR is useful for:
- Food scientists
- Food technologists
- Food laboratories
- Food health and safety departments
Why should you use PD CEN/TS 15634-5-Detection of mustard and soya in cooked sausages by real-time PCR?
Food allergy is an immune system reaction that occurs soon after eating a certain food. Even a tiny amount of the allergy-causing food can trigger signs and symptoms such as digestive problems, hives, or swollen airways.
PD CEN/TS 15634-5 provides you with apparatus and equipment, procedures, validation status and performance criteria, general information on the interpretation of the real-time PCR, and much more.
The methods and procedures provided by PD CEN/TS 15634-5, assist you in detecting a specific DNA sequence in cooked sausages by real-time PCR, improving its quality and ensuring the protection of consumer health.
With obedience and compliance to PD CEN/TS 15634-5, you can enhance the efficacy of the cooked sausages to prevent food allergies and manufacture a standardized product that is safe for consumption.
