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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.
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