Foodstuffs. Detection of food allergens by molecular biological methods - Celery (Apium graveolens). Detection of a specific DNA sequence in cooked sausages by real-time PCR
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...