本文件规定了乳状香肠（如法兰克福香肠、香肠）中芹菜（芹菜）的检测方法。芹菜的实时PCR（聚合酶链反应）检测基于芹菜（芹菜）甘露醇脱氢酶（GenBank Acc.No.AF067082）基因的101 bp（碱基对）序列。该方法已在添加芹菜的乳化型香肠（巴伐利亚“Leberkäse”）上得到验证。为此，根据乳化香肠的标准程序，制备了含有50%猪肉、25%猪肉脂肪、23%碎冰和1,8%氯化钠、亚硝酸盐、硝酸盐、磷酸盐和抗坏血酸混合物的肉糜。肉糊中加入磨碎的芹菜籽或芹菜根粉至1000毫克\/公斤。用不含芹菜的肉面糊稀释，可获得较低的峰值水平。将面糊塞进肠衣，在65℃下加热60分钟[1]。本文件除EN 15842和FprEN 15634 1外，还将使用。

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 ) 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 FprEN 15634 1.