BS EN 15634-5:2023 – TC

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Tracked Changes. 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

Published By	Publication Date	Number of Pages
BSI	2023	48

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Categories: 67.120.10 - Meat and meat products, BSI

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Description

This document 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).

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PDF Pages	PDF Title
30	undefined
35	1 Scope 2 Normative references 3 Terms and definitions 4 Principle 5 Reagents 5.1 General 5.2 Extraction reagents
36	5.3 DNA purification by means of solid phase extraction
37	5.4 Real-time PCR reagents 6 Apparatus and equipment 6.1 General 6.2 DNA extraction
38	6.3 PCR 7 Procedure 7.1 General 7.2 Sample preparation 7.3 Preparation of extracts 7.3.1 DNA extraction with CTAB and DNA purification
39	7.3.2 Quantification and normalization of DNA concentration
40	7.4 Real-time PCR set-up 7.4.1 Reaction mix for real-time PCR
41	7.4.2 Amplification reagent control 7.4.3 Extraction blank control 7.4.4 Positive extraction control 7.4.5 Temperature/time programme (real-time PCR) 7.4.6 Accept/Reject criteria 7.4.7 Identification
42	8 Validation 8.1 General 8.2 Specificity 8.3 Ring trial validation study 8.3.1 Setup of the ring trial study
43	8.3.2 Ring trial validation results 8.3.2.1 General 8.3.2.2 Results for the positive control dilution series
44	8.3.3 Qualitative interpretation 8.3.3.1 General
46	8.3.3.2 Limit of detection 9 Test report

Additional information

Status	Definitive
Pages	48
Publication Date	2023-05-24
ISBN	978 0 539 27006 8
Standard Number	BS EN 15634-5:2023 – TC
Title	Tracked Changes. 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
Descriptors	Qualitative analysis, Mustard, Sausages, Deoxyribonucleic acid, Biochemistry, Food testing, Nucleic acids, Biochemical methods of analysis, Allergies, Food products
Publisher	BSI
Committee	AW/275
ICS Codes	67.120.10 - Meat and meat products

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BS EN 15634-5:2023 – TC

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