BS EN 15634-2:2019 - Detection of Food Allergens by Molecular Biological Methods

In the ever-evolving world of food safety and quality assurance, the BS EN 15634-2:2019 standard stands as a pivotal resource for professionals in the food industry. This comprehensive document provides a detailed methodology for the detection of food allergens, specifically focusing on celery (Apium graveolens), using advanced molecular biological methods. The standard is particularly significant for its application in detecting a specific DNA sequence in cooked sausages through real-time PCR (Polymerase Chain Reaction).

Key Features of BS EN 15634-2:2019

• Standard Number: BS EN 15634-2:2019
• Pages: 24
• Release Date: October 11, 2019
• ISBN: 978 0 580 99646 7
• Status: Standard

Why This Standard is Essential

Food allergies are a growing concern worldwide, affecting millions of individuals and posing significant health risks. The ability to accurately detect allergens in food products is crucial for ensuring consumer safety and compliance with regulatory requirements. The BS EN 15634-2:2019 standard provides a scientifically validated approach to allergen detection, offering a reliable method for identifying the presence of celery DNA in food products.

Advanced Detection Techniques

The standard employs real-time PCR, a cutting-edge technique that allows for the precise detection and quantification of specific DNA sequences. This method is renowned for its sensitivity and specificity, making it an ideal choice for allergen detection in complex food matrices such as cooked sausages. By utilizing this technique, food manufacturers can ensure that their products are free from undeclared allergens, thereby protecting consumers and maintaining brand integrity.

Comprehensive Coverage

Spanning 24 pages, the BS EN 15634-2:2019 standard offers a thorough exploration of the methodologies and protocols necessary for effective allergen detection. It provides detailed instructions on sample preparation, DNA extraction, and PCR setup, ensuring that users can implement the standard with confidence and precision. The document also includes guidance on interpreting results and troubleshooting common issues, making it an invaluable resource for laboratory technicians and quality assurance professionals.

Applications in the Food Industry

The BS EN 15634-2:2019 standard is applicable across a wide range of food products, with a particular focus on processed meats such as sausages. By adhering to this standard, food manufacturers can demonstrate their commitment to safety and quality, providing assurance to consumers and regulatory bodies alike. The ability to detect celery allergens is especially important for producers catering to markets with stringent allergen labeling requirements, such as the European Union and the United States.

Ensuring Compliance and Consumer Trust

Compliance with food safety standards is not only a legal obligation but also a key factor in building consumer trust. By implementing the BS EN 15634-2:2019 standard, food producers can ensure that their products meet the highest safety standards, reducing the risk of allergen-related incidents and potential recalls. This proactive approach to allergen management can enhance brand reputation and foster consumer loyalty, ultimately contributing to business success.

Conclusion

In summary, the BS EN 15634-2:2019 standard is an essential tool for food industry professionals seeking to enhance their allergen detection capabilities. With its focus on celery allergens and the use of real-time PCR, this standard offers a robust and reliable method for ensuring food safety and compliance. By adopting this standard, food manufacturers can protect consumers, meet regulatory requirements, and uphold their commitment to quality and safety.

For those in the food industry, the BS EN 15634-2:2019 standard is more than just a document; it is a vital component of a comprehensive food safety strategy. Embrace the power of advanced molecular biological methods and ensure that your products are safe, compliant, and trusted by consumers worldwide.

BS EN 15634-2:2019

This standard BS EN 15634-2:2019 Foodstuffs. Detection of food allergens by molecular biological methods is classified in these ICS categories:

• 67.120.10 Meat and meat products
• 07.100.30 Food microbiology

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 ¹⁾ 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.