Ensure safety, traceability, and quality for meat and meat products

Eurofins Food and Feed Testing in Vietnam supports businesses in the meat and meat products sector in controlling quality and ensuring food safety throughout the supply chain. From fresh meat to processed items such as sausages, cold cuts, and canned goods, these products carry a high risk of microbiological contamination, veterinary drug residues, additive issues, and food fraud if not strictly controlled.

Quality testing parameters for meat and meat products

The regulations and standards applicable to the testing of meat and meat products in Vietnam include:

• Circular No. 24/2013/TT-BYT – Regulation on Maximum Residue Limits of Veterinary Drug Residues in Food.
• Circular No. 18/2024/TT-BNNPTNT – List of Veterinary Drugs Permitted and Prohibited for Use in Vietnam.
• QCVN 8-2:2011/BYT – National Technical Regulation on the Limits of Heavy Metal Contamination in Food.
• QCVN 8-3:2012/BYT – National Technical Regulation on the Limits of Microbiological Contamination in Food.
• TCVN 7046:2019 – Fresh Meat.
• TCVN 7047:2020 – Frozen Meat.
• TCVN 7050:2020 – Processed Meat Products Without Heat Treatment.
• TCVN 7049:2020 – Heat-Treated Processed Meat Products.
• TCVN 7048:2020 – Canned Meat.
• TCVN 12429-1:2018 – Chilled Meat, Part 1: Pork.
• TCVN 12429-2:2020 – Chilled Meat, Part 2: Buffalo and Beef.
• TCVN 12429-3:2021 – Chilled Meat, Part 3: Poultry.

Meat quality testing will be conducted based on a wide range of criteria, depending on requirements:

• Sensory parameters (appearance, colour, odour, taste, foreign matter)
• Physicochemical parameters (ammonia, peroxide value, pH, H2S test)
• Benzo(a)pyrene
• Heavy metal parameters (Pb, Cd, Hg)
• Microbiological parameters (TPC, E. coli, Salmonella, C. perfringens, C. botulinum)
• Parasite parameters (Cysticercus bovis/cellulosae, Trichinella spiralis)

Quality testing of meat and meat products 

Eurofins Food and Feed Testing in Vietnam is a pioneer in providing comprehensive Farm-to-Fork solutions, supporting livestock producers, slaughterhouses, meat processors, importers, exporters, distributors, retailers, and brand owners through integrated testing, inspection, auditing, and certification services to ensure product quality, food safety, regulatory compliance, and market access.

Sensory and physicochemical analysis

Assess the overall quality of meat and meat products through sensory and physicochemical parameters such as appearance, color, odor, texture, moisture content, water activity (aw), pH, fat content, protein content, salt content, and other quality indicators relevant to each product category.

Microbiological testing

Detect and control pathogenic and indicator microorganisms such as Salmonella, Listeria monocytogenes, E. coli, Staphylococcus aureus, total aerobic microbial count, and other relevant microbiological parameters to support quality control, ensure food safety, and meet applicable requirements.

Residue and Contaminant Analysis

Determine residues of veterinary drugs, antibiotics, hormones, pesticides, mycotoxins, heavy metals, and other chemical contaminants in meat and meat products to support food safety control, regulatory compliance, and market access requirements. Analysis may include:

• β-agonists (e.g. salbutamol, clenbuterol, and ractopamine)
• Hormones (e.g. diethylstilbestrol (DES), testosterone, and estradiol)
• Chloramphenicol
• Nitrofurans and their metabolites
• Veterinary drug residues
• Pesticide residues
• Mycotoxins
• Heavy metals
• Other contaminants of concern

Analysis of additives and preservatives

Determine and verify the presence of additives, preservatives, and other functional ingredients used in meat and meat products to support compliance with applicable regulations and product specifications. Analysis may include:

• Nitrite and nitrate
• Borax (boric acid)
• Polyphosphates
• Kreiss test
• Colorants
• Preservatives
• Flavorings
• Antioxidants
• Acidity regulators
• Stabilizers
• Kreiss test
• Other food additives relevant to product formulation and regulatory requirements

Processing and packaging contaminant analysis

Testing for acrylamide, PAHs (where applicable), MOSH/MOAH, packaging migrants, and other contaminants that may arise during manufacturing, processing, storage, or packaging.

Allergen testing

Determine the presence of allergens such as gluten, milk, soy, eggs, and other allergenic substances to support cross-contact risk management, labeling compliance, and market requirements.

Nutritional analysis

Assess nutritional components such as energy, protein, fat, carbohydrates, sodium, and other nutritional parameters to support product labeling, quality declarations, and market requirements.

Traceability and species identification

Utilize DNA technology to identify species, verify the origin of raw materials, and detect food fraud practices, thereby enhancing transparency throughout the supply chain and supporting the authentication of meat and meat products.

Food Safety Solutions

• Support for shelf-life and stability studies, product declaration and regulatory compliance, export market requirements
• Nutrition labeling review,
• Customized technical and regulatory workshops, and implementation of GMP, HACCP, ISO 22000, FSSC 22000, BRCGS, and customer-specific food safety requirements.

Environmental compliance testing and consulting services supporting food manufacturing operations

• Environmental monitoring programs,
• Industrial hygiene sampling, 
• Water quality assessment,
• Production environment monitoring, sanitation verification,
• Environmental compliance testing and consulting services supporting confectionery manufacturing operations.