prEN 15634-6
Foodstuffs - Detection of food allergens by molecular biological methods - Part 6: Wheat (Triticum L.) and Rye (Secale cereale) - Qualitative detection of a specific DNA sequence in cooked sausages by real-time PCR
Draft Public enquiryProject stage codes
1. Decision on WI Proposal
2. Projektas
3. Viešoji apklausa
From 2026-01-30
till 2026-03-31
4. Closure of enquiry
5. Submission to Formal Vote
Organisation
CEN Europos standartizacijos komitetasICS
67.060 - Cereals, pulses and derived productsTechnical Committee
TK 51 Food analysis- Horizontal methodsForeignTC'S
CEN/TC 275Number of comments
0Comment start date
2026-01-30Scope
This document specifies a method for the qualitative detection of DNA of the general wheat and rye in cooked sausages using real-time PCR based on the glutenin gene, in the context of allergen analyses. This document does not apply to differentiating between wheat (Triticum L.) and rye (Secale cereale). The method was previously validated in an interlaboratory study (ring trial). The limit of detection of the wheat and rye real-time PCR has been determined experimentally to be around 80 mg wheat or rye per kg for the matrix ‘cooked sausage’. For autoclaved material the detection limit can increase significantly.