CEN/TS 15634-2:2012

Foreword
1 Scope
2 Principle
3 Reagents
4 Apparatus and equipment
5 Analysis steps
6 Validation status and performance criteria
7 Sample type and amounts
8 Limit of detection
9 Interferences
10 Test report
11 Method performance studies
Bibliography

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].