Development and validation of a real-time PCR method for the simultaneous detection of black mustard (Brassica nigra) and brown mustard (Brassica juncea) in food

► Simultaneous detection of black and brown mustard in food. ► First PCR method for black and brown mustard. ► The method does not show any cross-reactivity with other Brassicaceae. ► The method allows the detection of traces of both species in raw and brewed sausages.