ČSN EN 15634-2   (560671) Potraviny - Detekce potravinových alergenů molekulárně biologickými metodami - Část 2: Celer (Apium graveolens) - Detekce specifické sekvence DNA pomocí PCR v reálném čase v tepelně opracovaných uzeninách

Anotace textu normy ČSN EN 15634-2   (560671)

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. 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 [1].

This document is intended to be used in addition to EN 15842 and EN 15634 1.