What is BS EN 17254 –Minimum performance requirements to determine gluten in foodstuffs about?
BS EN 17254 discusses minimum performance requirements for the determination of gluten in foodstuffs. BS EN 17254 is a European standard on the determination of gluten in foodstuffs that detect the side effects of gluten on the human body.
BS EN 17254 specifies minimum method performance requirements for enzyme-linked immunosorbent assays that quantify non-fragmented or fragmented gluten from wheat (e.g., Triticum aestivum), rye, and barley in raw and processed foodstuffs.
BS EN 17254 is intended to be used in addition to EN 15842.
Who is BS EN 17254 -Minimum performance requirements to determine gluten in foodstuffs for?
BS EN 17254 on minimum performance requirements to determine gluten in foodstuffs is useful for:
- Food scientists
- Food technologists
- Food laboratories
- Food health and safety departments
Why should you use BS EN 17254-Minimum performance requirements to determine gluten in foodstuffs?
Gluten in the starch industry refers to the protein-rich fraction that is separated from starch during the starch production process. Coeliac disease (CD) is an autoimmune disease of the small intestine, that affects genetically susceptible individuals. BS EN 17254 provides you with the minimum performance requirements for the determination of gluten by ELISA which can be found in wheat, rye, barley, oats, or their crossbred varieties and derivatives thereof, to which some persons are intolerant.
The performance requirements provided by BS EN 17254 assist you to detect gluten in foodstuffs that can affect the immunity of coeliac disease patients.
By adopting BS EN 17254 the user can detect the level of gluten in foodstuffs to prevent coeliac diseases (CD).