Foodstuffs - Detection of food allergens by molecular biological methods - Part 3: Hazelnut (Corylus avellana) - Qualitative detection of a specific DNA sequence in chocolate by real-time PCR

This document specifies a method for the detection of hazelnut (Corylus avellana) in chocolate.
Real-time PCR (Polymerase chain reaction) detection of hazelnut is based on an152 bp (base pair) sequence from the corA 1 gene of hazelnut.

Lebensmittel - Nachweis von Lebensmittelallergenen mit molekularbiologischen Verfahren - Teil 3: Haselnuss (Corylus avellana) - Qualitativer Nachweis einer spezifischen DNA-Sequenz in Schokolade mittels Real-time PCR

Dieses Dokument legt ein Verfahren zum Nachweis von Haselnuss (Corylus avellana) in Schokolade fest.
Die Real time-PCR (Polymerase-Kettenreaktion) zum Nachweis von Haselnuss beruht auf einer 152 bp (Basenpaar) großen Sequenz des corA 1 Gens der Haselnuss.

Produits alimentaires - Détection des allergènes alimentaires par des méthodes d’analyse de biologie moléculaire - Partie 3 : Noisette (Corylus avellana) - Détection qualitative d’une séquence d’ADN spécifique dans du chocolat, par PCR en temps réel

Le présent document décrit une méthode de détection de la noisette (Corylus avellana) dans du chocolat.
La détection de la noisette par PCR (réaction de polymérisation en chaîne) en temps réel repose sur une séquence de 152 pb (paires de base) provenant du gène corA 1 de la noisette.

Živila - Določevanje alergenov v živilih z molekularno biološkimi metodami - 3. del: Lešnik (Corylus avellana) - Kvalitativno določanje specifičnega zaporedja DNK v čokoladi s PCR v realnem času

Ta metoda opisuje postopek za kvalitativno odkrivanje lešnikov (Corylus avellana) v
čokoladi. DNK se izvleče iz čokolade in specifičen niz DNK za lešnik
se ugotovi iz gena za corA 1.

General Information

Status
Published
Publication Date
21-Feb-2023
Current Stage
6060 - Definitive text made available (DAV) - Publishing
Start Date
22-Feb-2023
Due Date
15-Aug-2022
Completion Date
22-Feb-2023

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SLOVENSKI STANDARD
SIST EN 15634-3:2023
01-maj-2023
Živila - Določevanje alergenov v živilih z molekularno biološkimi metodami - 3. del:
Lešnik (Corylus avellana) - Kvalitativno določanje specifičnega zaporedja DNK v
čokoladi s PCR v realnem času
Foodstuffs - Detection of food allergens by molecular biological methods - Part 3:
Hazelnut (Corylus avellana) - Qualitative detection of a specific DNA sequence in
chocolate by real-time PCR
Lebensmittel - Nachweis von Lebensmittelallergenen mit molekularbiologischen
Verfahren - Teil 3: Haselnuss (Corylus avellana) - Qualitativer Nachweis einer
spezifischen DNA-Sequenz in Schokolade mittels Real-time PCR
Produits alimentaires - Détection des allergènes alimentaires par des méthodes
d’analyse de biologie moléculaire - Partie 3 : Noisette (Corylus avellana) - Détection
qualitative d’une séquence d’ADN spécifique dans du chocolat, par PCR en temps réel
Ta slovenski standard je istoveten z: EN 15634-3:2023
ICS:
07.100.30 Mikrobiologija živil Food microbiology
67.050 Splošne preskusne in General methods of tests and
analizne metode za živilske analysis for food products
proizvode
67.190 Čokolada Chocolate
SIST EN 15634-3:2023 en,fr,de
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.

---------------------- Page: 1 ----------------------
SIST EN 15634-3:2023

---------------------- Page: 2 ----------------------
SIST EN 15634-3:2023
EN 15634-3
EUROPEAN STANDARD
NORME EUROPÉENNE
February 2023
EUROPÄISCHE NORM
ICS 07.100.30; 67.190 Supersedes CEN/TS 15634-3:2016
English Version
Foodstuffs - Detection of food allergens by molecular
biological methods - Part 3: Hazelnut (Corylus avellana) -
Qualitative detection of a specific DNA sequence in
chocolate by real-time PCR
Produits alimentaires - Détection des allergènes Lebensmittel - Nachweis von Lebensmittelallergenen
alimentaires par des méthodes d'analyse de biologie mit molekularbiologischen Verfahren - Teil 3:
moléculaire - Partie 3 : Noisette (Corylus avellana) - Haselnuss (Corylus avellana) - Qualitativer Nachweis
Détection qualitative d'une séquence d'ADN spécifique einer spezifischen DNA-Sequenz in Schokolade mittels
dans du chocolat, par PCR en temps réel Real-time PCR
This European Standard was approved by CEN on 16 January 2023.
CEN members are bound to comply with the CEN/CENELEC Internal Regulations which stipulate the conditions for giving this
European Standard the status of a national standard without any alteration. Up-to-date lists and bibliographical references
concerning such national standards may be obtained on application to the CEN-CENELEC Management Centre or to any CEN
member.
This European Standard exists in three official versions (English, French, German). A version in any other language made by
translation under the responsibility of a CEN member into its own language and notified to the CEN-CENELEC Management
Centre has the same status as the official versions.
CEN members are the national standards bodies of Austria, Belgium, Bulgaria, Croatia, Cyprus, Czech Republic, Denmark, Estonia,
Finland, France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway,
Poland, Portugal, Republic of North Macedonia, Romania, Serbia, Slovakia, Slovenia, Spain, Sweden, Switzerland, Türkiye and
United Kingdom.
EUROPEAN COMMITTEE FOR STANDARDIZATION
COMITÉ EUROPÉEN DE NORMALISATION
EUROPÄISCHES KOMITEE FÜR NORMUNG
CEN-CENELEC Management Centre: Rue de la Science 23, B-1040 Brussels
© 2023 CEN All rights of exploitation in any form and by any means reserved Ref. No. EN 15634-3:2023 E
worldwide for CEN national Members.

---------------------- Page: 3 ----------------------
SIST EN 15634-3:2023
EN 15634-3:2023 (E)
Contents Page
European foreword .3
Introduction .4
1 Scope .5
2 Normative references .5
3 Terms and definitions .5
4 Principle .5
5 Reagents .5
5.1 General .
...

SLOVENSKI STANDARD
oSIST prEN 15634-3:2022
01-januar-2022
Živila - Določevanje alergenov v živilih z molekularno biološkimi metodami - 3. del:
Lešnik (Corylus avellana) - Kvalitativno določanje specifičnega zaporedje DNK v
čokoladi s PCR v realnem času
Foodstuffs - Detection of food allergens by molecular biological methods - Part 3:
Hazelnut (Corylus avellana) - Qualitative detection of a specific DNA sequence in
chocolate by real-time PCR
Lebensmittel - Nachweis von Lebensmittelallergenen mit molekularbiologischen
Verfahren - Teil 3: Haselnuss (Corylus avellana) - Qualitativer Nachweis einer
spezifischen DNA-Sequenz in Schokolade mittels Real-time PCR
Produits alimentaires - Détection des allergènes alimentaires par des méthodes
d'analyse de biologie moléculaire - Partie 3: Noisette (Corylus avellana) - Détection
qualitative d'une séquence d'ADN spécifique dans du chocolat, par PCR en temps reel
Ta slovenski standard je istoveten z: prEN 15634-3
ICS:
07.100.30 Mikrobiologija živil Food microbiology
67.050 Splošne preskusne in General methods of tests and
analizne metode za živilske analysis for food products
proizvode
67.190 Čokolada Chocolate
oSIST prEN 15634-3:2022 en,fr,de
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.

---------------------- Page: 1 ----------------------
oSIST prEN 15634-3:2022

---------------------- Page: 2 ----------------------
oSIST prEN 15634-3:2022


DRAFT
EUROPEAN STANDARD
prEN 15634-3
NORME EUROPÉENNE

EUROPÄISCHE NORM

November 2021
ICS 07.100.30; 67.190 Will supersede CEN/TS 15634-3:2016
English Version

Foodstuffs - Detection of food allergens by molecular
biological methods - Part 3: Hazelnut (Corylus avellana) -
Qualitative detection of a specific DNA sequence in
chocolate by real-time PCR
Produits alimentaires - Détection des allergènes Lebensmittel - Nachweis von Lebensmittelallergenen
alimentaires par des méthodes d'analyse de biologie mit molekularbiologischen Verfahren - Teil 3:
moléculaire - Partie 3: Noisette (Corylus avellana) - Haselnuss (Corylus avellana) - Qualitativer Nachweis
Détection qualitative d'une séquence d'ADN spécifique einer spezifischen DNA-Sequenz in Schokolade mittels
dans du chocolat, par PCR en temps reel Real-time PCR
This draft European Standard is submitted to CEN members for enquiry. It has been drawn up by the Technical Committee
CEN/TC 275.

If this draft becomes a European Standard, CEN members are bound to comply with the CEN/CENELEC Internal Regulations
which stipulate the conditions for giving this European Standard the status of a national standard without any alteration.

This draft European Standard was established by CEN in three official versions (English, French, German). A version in any other
language made by translation under the responsibility of a CEN member into its own language and notified to the CEN-CENELEC
Management Centre has the same status as the official versions.

CEN members are the national standards bodies of Austria, Belgium, Bulgaria, Croatia, Cyprus, Czech Republic, Denmark, Estonia,
Finland, France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway,
Poland, Portugal, Republic of North Macedonia, Romania, Serbia, Slovakia, Slovenia, Spain, Sweden, Switzerland, Turkey and
United Kingdom.

Recipients of this draft are invited to submit, with their comments, notification of any relevant patent rights of which they are
aware and to provide supporting documentation.

Warning : This document is not a European Standard. It is distributed for review and comments. It is subject to change without
notice and shall not be referred to as a European Standard.


EUROPEAN COMMITTEE FOR STANDARDIZATION
COMITÉ EUROPÉEN DE NORMALISATION

EUROPÄISCHES KOMITEE FÜR NORMUNG

CEN-CENELEC Management Centre: Rue de la Science 23, B-1040 Brussels
© 2021 CEN All rights of exploitation in any form and by any means reserved Ref. No. prEN 15634-3:2021 E
worldwide for CEN national Members.

---------------------- Page: 3 ----------------------
oSIST prEN 15634-3:2022
prEN 15634-3:2021 (E)
Contents Page

European foreword .3
Introduction .4
1 Scope .5
2 Normative references .5
3 Terms and definitions .
...

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