STN EN 15634-2
| Name: | STN EN 15634-2 |
| Validity: | Valid |
| Number of pages: | 21 |
| Language: |
EN
|
| Paper: | 14,10€ |
| Electronic version |
a) Only read (without ability to print and copy)
12,69€ b) Without ability to print, with ability to copy (printscreen) 14,10€ c) With ability to print and copy (printscreen) 18,33€ |
| Slovak title | Potraviny. Dôkaz alergénov v potravinách molekulárno-biologickými metódami. Časť 2: Zeler (Apium graveolens). Dôkaz špecifickej sekvencie DNA vo varených párkoch metódou PCR s priebežnou analýzou |
| English title | 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 |
| Release Date: | 01. 04. 2020 |
| Date of withdrawal: | |
| ICS: | 07.100.30, 67.120.10 |
| Sorting character/National clasification code | 56 0133 |
| Level of incorporation: | idt EN 15634-2:2019 |
| Official Journal | 03/20 |
| Amendments | |
| Replaced by: | |
| Repleces: | STN P CEN/TS 15634-2:2012-04 (56 0133) |
| Note in Official Journal: | |
| Subject of the standard: | 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. |
| Preview: | Náhľad normy (PDF) |