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SRPS CEN/TS 15634-2:2012

Status: Повучен
Lang: English
Pages: 17
Published: 23.05.2012
Date withdrawn: 29.11.2019
National registry:
Number of decision: 4216/43-51-02/2019
Edition: 1 ED
Related international standards
This standard is identical to:
CEN/TS 15634-2:2012   CEN/TC 275
Price: 2225 RSD

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Serbian title

Prehrambeni proizvodi — Detekcija alergena u hrani metodama molekularne biologije — Deo 2: Celer (Apium graveolens) — Kvalitativno određivanje specifičnih DNK sekvenci u kuvanim kobasicama, PCR-om u realnom vremenu

English title

Foodstuffs - Detection of food allergens by molecular biological methods - Part 2: Celery (Apium graveolens) - Qualitative determination of a specific DNA sequence in cooked sausages by real-time PCR

Serbian scope

Ovom tehničkom specifikacijom se utvrđuje metoda za kvalitativnu detekciju celera (Apium graveolens) u kobasicama emulzionog tipa (npr. frankfurter, wiener). Detekcija celera PCR-om u realnom vremenu se zasniva na sekvenci 101 bp (bazni par) iz gena manitol-dehidrogenaze (GenBank acc. broj AF067082) iz celera (Apium graveolens). Ova metoda je validovana na kobasicama emulzionog tipa (Bavarian "Leberkäse") koje su “spajkovane” celerom.

English scope

This Technical Specification specifies a method for the qualitative detection of celery (Apium graveolens) in emulsion-type sausages (e.g. frankfurter, wiener). Real-time PCR detection of celery is based on a 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 ground celery seeds or alternatively celery root powder, both at a 1000 mg/kg level. 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 [2].

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National action


allergenic, allergies, celery, consumer protection, determination procedures, DNA, food products, food testing, hot sausage, methods of analysis, molecular structure, spices, testing