Nội dung toàn văn Circular No. 32/2010/TT-BYT national technical regulation on cheese products
THE MINISTRY OF HEALTH | SOCIALIST REPUBLIC OF VIETNAM |
No. 32/2010/TT-BYT | Hanoi, June 02, 2010 |
CIRCULAR
NATIONAL TECHNICAL REGULATION ON CHEESE PRODUCTS
THE MINISTER OF HEALTH
Pursuant to the Law on Technical regulations and standards dated June 29, 2006 and the Government’s Decree No. 127/2007/ND-CP dated August 01, 2007 detailing the implementation of a number of articles of the Law on Technical regulations and standards;
Pursuant to the Ordinance on food safety and hygiene dated August 07, 2003 and the Government’s Decree No. 163/2004/ND-CP dated September 07, 2004 detailing the implementation of a number of articles of the Ordinance on food safety and hygiene;
Pursuant to the Government's Decree No. 188/2007/ND-CP dated December 27th 2007, defining the functions, tasks, powers and organizational structure of the Ministry of Health;
At the request of general director of Agency for Food Safety and Hygiene, general director of the Science and Education Department, general director of the Legal Department,
HEREBY DECIDE:
Article 1. Enclosed herewith is the National Technical Regulation on Cheese Products QCVN 5-3:2010/BYT.
Article 2. This Circular takes effect since January 01, 2011.
Article 3. General director of Agency for Food Safety and Hygiene, heads of units affiliated to the Ministry of Health; directors of services of health of central-affiliated cities and provinces and other relevant organizations, individuals shall be responsible for executing this Circular./.
| PP THE MINISTER |
QCVN 5-3:2010/BYT
NATIONAL TECHNICAL REGULATION FOR CHEESE PRODUCTS
Foreword
QCVN 5-3:2010/BYT compiled by Drafting Board of National technical regulation on food safety and hygiene for milk and milk products, submitted for approval by food safety and hygiene agency and enclosed with the Minister of Health’s Circular No. 32/2010/TT-BYT dated June 02, 2010.
NATIONAL TECHNICAL REGULATION FOR CHEESE PRODUCTS
1. GENERAL PROVISIONS
1.1. Governing scope
This Regulation provides instructions on food safety norms and management requirements for cheese products.
1.2. Regulated entities
This Regulation applies to:
a) Organizations and individuals importing, exporting and trading in cheese products in Vietnam;
b) Relevant organizations and individuals;
1.3. Interpretation of terms
In this Regulation, some terms are construed as follows:
1.3.1. Cheese
Cheese can be made from raw milk, UHT milk, whey, milk or whey and other raw cheese.
Forms of products maybe very hard, hard, partially hard or soft with or without going through the process of ripening, to be collected by:
a) Coagulating whole or part of following ingredients: milk and/or milk products under the effect of yeast or other appropriate coagulants. Whey is separated after the process of coagulation.
b) Processing techniques comprise the process of coagulating milk and/or milk products to give end-products with organoleptic, chemical and physical characteristics of each type of cheese.
2. TECHNICAL REGULATIONS
2.1. Food safety norms for cheese products
2.1.1. Physical and chemical indicators prescribed in Annex I hereof;
2.1.2. Maximum limits on contaminants as prescribed in Annex II hereof;
2.1.3. Microbial indicators as prescribed in Annex III hereof;
2.1.4. Lists of permissible food additives in accordance with applicable regulations;
2.1.5. Test methods with accuracy equivalent to the prescribed methods along with indicators in the annexes I, II and II hereof may be applied.
2.1.6. Number signs and full names of sampling methods and test methods are instructed in Annex IV hereof.
2.2. Labeling
Labeling of cheese products should be in strict compliance with the Government’s Decree No. 89/2006/NĐ-CP dated August 30, 2006 on goods labels and guiding documents.
3. REGULATIONS ON MANAGEMENT
3.1. Declaration of conformity
3.1.1. Cheese products imported, exported and traded in the country should have a Declaration of Conformity in accordance with this Regulation.
3.1.2. Manners, sequence and procedures on declaration of conformity should accord with Regulations on certificates of conformity, declaration of conformity enclosed with the Minister of Science and Technology’s Decision No. 24/2007/QĐ-BKHCN dated September 28, 2007 and other law provisions.
3.2. Inspection of cheese products
Quality and food safety inspection for cheese products is instructed in law provisions.
4. RESPONSIBILITY OF ORGANIZATIONS, INDIVIDUALS
4.1. Organizations, individuals importing and exporting cheese products should declare conformity in accordance with technical regulations prescribed in this Regulation, register declaration of conformity with competent state agencies decentralized by the Ministry of Health, and ensure quality and safety hygiene according to the declared information.
4.2. Organizations, individuals shall be permitted to import, export or trade in cheese products only when they have completed the registration for declaration of conformity, ensured quality and safety hygiene accord with law provisions.
5. IMPLEMENTATION
5.1. Food safety and hygiene agency shall be tasked with presiding over and cooperating with relevant functional agencies in providing instructions on deployment and implementation of this Regulation.
5.2. Based on requirements for management, Food Safety and Hygiene Agency shall be responsible for making requests to the Ministry of Health for amendments and supplements to this Regulation.
5.3. If any standard and provision cited in this Regulation is subject to replacement, supplement or amendment, new documents shall be used instead of previous ones.
ANNEX I
PHYSICAL AND CHEMICAL INDICATORS OF CHEESE PRODUCTS
Indicators | Limits | Test method | Classification 1) |
1. Fat content of milk, % of non-fat solids |
| TCVN 8181:2009 (ISO 1735:2004); TCVN 8173:2009 (ISO 3433:2008); ISO 1854:2008 (with respect to whey cheese) | A |
- Cheese having high fat content | At least 60 |
| |
- Cheese having relatively high fat content | From 45 – to below 60 |
| |
- Cheese having medium fat content | From 25 – to below 45 |
| |
- Semi-skimmed cheese | From 10 – to below 25 |
| |
- Skimmed cheese | Below 10 |
| |
1) Class A: Test is compulsory to assess conformity. | |||
ANNEX II
LIMITS ON CONTAMINANTS FOR CHEESE PRODUCTS
Indicators | Maximum limits | Test method | 2 Classification |
I. Heavy metal |
|
|
|
1. Lead, mg/kg | 0.02 | TCVN 7933:2008 (ISO 6733:2006), TCVN 7929:2008 (EN 14083:2003) | A |
2. Tin (for products contained in tin-coated packages), mg/kg | 250 | TCVN 7730:2007 (ISO/TS 9941:2005), TCVN 8110:2009, TCVN 7788:2007 | A |
3. Antimony, mg/kg | 1.0 | TCVN 8132:2009 | B |
4. Arsen, mg/kg | 0.5 | TCVN 7601:2007 | B |
5. Cadmium, mg/kg | 1.0 | TCVN 7603:2007, TCVN 7929:2008 (EN 14083:2003) | B |
6. Mercury, mg/kg | 0.05 | TCVN 7993:2008 (EN 13806:2002) | B |
II. Fungal toxins |
|
|
|
1. Aflatoxin M1, mg/kg | 0.5 | TCVN 6685:2009 (ISO 14501:2007) | A |
III. Melamine |
|
|
|
1. Melamine, mg/kg | 2.5 | Technical regular quantification of melamine in food (Decision No. 4143/QĐ-BYT) | B |
IV. Veterinary drug residues, mg/kg |
|
| |
1. Benzylpenicilin/Procain benzylpenicilin | 4 | TCVN 8106:2009 (ISO/TS 26844:2006); AOAC 988.08 | A |
2. Clortetracycline/Oxytetracycline/ Tetracycline | 100 | TCVN 8106:2009 (ISO/TS 26844:2006); AOAC 995.04 | A |
3. Dihydrostreptomycin/Streptomycin | 200 | TCVN 8106:2009 (ISO/TS 26844:2006); AOAC 988.08; | A |
4. Gentamicin | 200 | TCVN 8106:2009 (ISO/TS 26844:2006) | A |
5. Spiramycin | 200 | TCVN 8106:2009 (ISO/TS 26844:2006) | A |
6. Ceftiofur | 100 | TCVN 8106:2009 (ISO/TS 26844:2006) | B |
7. Clenbuterol | 50 |
| B |
8. Cyfluthrin 3) | 40 | TCVN 8101:2009 (ISO 8260:2008) | B |
9. Cyhalothrin 3) | 30 | AOAC 998.01 | B |
10. Cypermethrin and alpha-cypermethrin | 100 | US FDA PAM, Vol. I, Section 304, E4/C2, C4; TCVN 8101:2009 (ISO 8260:2008) | B |
11. Deltamethrin 3) | 30 | TCVN 8101:2009 (ISO 8260:2008) | B |
12. Diminazene | 150 |
| B |
13. Doramectin | 15 |
| B |
14. Eprinomectin | 20 |
| B |
15. Febantel/ Fenbendazole/ Oxfendazole | 100 |
| B |
16. Imidocarb | 50 |
| B |
17. Isometamidium | 100 |
| B |
18. Ivermectin | 10 |
| B |
19. Lincomycin | 150 | AOAC 988.08 | B |
20. Neomycin | 1500 | TCVN 8106:2009 (ISO/TS 26844:2006) | B |
21. Pirlimycin | 200 |
| B |
22. Spectinomycin | 200 |
| B |
23. Sulfadimidin | 25 | AOAC 992.21 | B |
24. Thiabendazole 3) | 100 |
| B |
25. Triclorfon (Metrifonate) 3) | 50 |
| B |
V. Pesticide residues 4), mg/kg | |||
V.1. Water-soluble or partially fat-soluble pesticides | |||
1. Endosulfan | 0.01 | TCVN 7082:2002 (ISO 3890:2000), Parts 1 and 2; TCVN 8170:2009 (EN 1528:1996), Parts 1, 2, 3, 4 | A |
2. 2,4-D | 0.01 | US FDA PAM, Vol. I, Section 402, E1 | B |
a. Abamectin | 0.005 |
| B |
3. Acephate | 0.02 | AOAC 970.52 | B |
4. Aldicarb | 0.01 | US FDA PAM, Vol. I, Section 401, E1+DL1 | B |
5. Aminopyralid | 0.02 |
| B |
6. Amitraz | 0,01 |
| B |
7. Bentazone | 0.05 |
| B |
8. Bifenazate | 0.01 |
| B |
9. Bifenthrin | 0.05 | AOAC 970.52 | B |
10. Bitertanol | 0.05 |
| B |
11. Carbaryl | 0.05 | AOAC 964.18; US FDA PAM, Vol. I, Section 401, E1+DL1 | B |
12. Carbendazim | 0.05 |
| B |
13. Carbofuran | 0.05 | US FDA PAM, Vol. I, Section 401, E1, DL1 | B |
14. Carbosulfan | 0.03 |
| B |
15. Clormequat | 0.5 |
| B |
16. Clorpropham | 0.0005 | US FDA PAM, Vol. I, Section 304, E4, C1-C4 | B |
17. Clorpyrifos | 0.02 | TCVN 8101:2009 (ISO 8260:2008) | B |
18. Clorpyrifos-methyl | 0.01 | TCVN 8101:2009 (ISO 8260:2008) | B |
19. Clethodim | 0.05 |
| B |
20. Clofentezin | 0.05 |
| B |
21. Cyhexatin | 0.05 |
| B |
22. Cyprodinil | 0.0004 |
| B |
23. Cyromazin | 0.01 |
| B |
24. Diclorvos | 0.02 | TCVN 8101:2009 (ISO 8260:2008) | B |
25. Difenoconazole | 0.005 |
| B |
26. Dimethenamid-p | 0.01 |
| B |
27. Dimethipin | 0.01 |
| B |
28. Dimethoat | 0.05 | AOAC 970.52 | B |
29. Dimethomorph | 0.01 |
| B |
30. Diquat | 0.01 |
| B |
31. Disulfoton | 0.01 |
| B |
32. Dithiocarbamate | 0.05 |
| B |
33. Ethephon | 0.05 |
| B |
34. Ethoprophos | 0.01 | US FDA PAM, Vol. I, Section 304, E4, C1, C3 | B |
35. Fenamiphos | 0.005 |
| B |
36. Fenbuconazole | 0.05 |
| B |
37. Fenbutatin oxide | 0.05 |
| B |
38. Fenpropimorph | 0.01 |
| B |
39. Fipronil | 0.02 | US FDA PAM, Vol. I, Section 304, E4, C1-C4 | B |
40. Fludioxonil | 0.01 |
| B |
41. Flutolanil | 0.05 |
| B |
42. Glufosinat-amoni | 0.02 |
| B |
43. Imidacloprid | 0.02 |
| B |
44. Indoxacarb | 0.1 |
| B |
45. Kresoxim-methyl | 0.01 |
| B |
46. Lindan | 0.01 | AOAC 970.52 | B |
47. Methamidophos | 0.02 |
| B |
48. Methidathion | 0.001 | US FDA PAM, Vol. I, Section 304, E4, C2, C4 | B |
49. Methomyl | 0.02 | US FDA PAM, Vol. I, Section 401, E1, DL1 | B |
50. Methoxyfenozide | 0.01 |
| B |
51. Myclobutanil | 0.01 |
| B |
52. Novaluron | 0.4 |
| B |
53. Oxamyl | 0.02 | US FDA PAM, Vol. I, Section 401, E1, DL1 | B |
54. Oxydemeton-methyl | 0.01 |
| B |
55. Paraquat | 0.005 |
| B |
56. Penconazole | 0.01 |
| B |
57. Pirimicarb | 0.01 |
| B |
58. Pirimiphos-methyl | 0.01 | TCVN 8101:2009 (ISO 8260:2008) | B |
59. Procloraz | 0.05 |
| B |
60. Profenofos | 0.01 | US FDA PAM, Vol. I, Section 304, E4, C1, C3 | B |
61. Propamocarb | 0.01 |
| B |
62. Propiconazole | 0.01 |
| B |
63. Pyraclostrobin | 0.03 |
| B |
64. Pyrimethanil | 0.01 | US FDA PAM, Vol. I, Section 304, E4, C1-C4 | B |
65. Quinoxyfen | 0.01 |
| B |
66. Spinosad | 1 |
| B |
67. Tebuconazole | 0.01 |
| B |
68. Tebufenozid | 0.01 |
| B |
69. Terbufos | 0.01 | US FDA PAM, Vol. I, Section 304, C1-C4 | B |
70. Thiacloprid | 0.05 |
| B |
71. Triadimefon | 0.01 | US FDA PAM, Vol. I, Section 304, C1, C3 | B |
72. Triadimenol | 0.01 |
| B |
73. Trifloxystrobin | 0.02 |
| B |
74. Vinclozolin | 0.05 | US FDA PAM, Vol. I, Section 304, C1-C3; E1-E5+C6 | B |
V.2. Fat-soluble pesticides 5) | |||
1. Aldrin and dieldrin | 0.006 | TCVN 7082:2002 (ISO 3890:2000), Parts 1, 2; TCVN 8101:2009 (ISO 8260:2008); TCVN 8170:2009 (EN 1528:1996), Parts 1, 2, 3, 4 | A |
2. Cyfluthrin 6) | 0.04 | TCVN 8101:2009 (ISO 8260:2008) | A |
3. Clordane | 0.002 | TCVN 7082:2002 (ISO 3890:2000), Parts 1, 2; TCVN 8170:2009 (EN 1528:1996), Parts 1, 2, 3, 4 | B |
4. Cypermethrin | 0.05 | US FDA PAM, Vol. I, Section 304, E4/C2, C4; TCVN 8101:2009 (ISO 8260:2008) | B |
5. DDT | 0.02 | TCVN 7082:2002 (ISO 3890:2000), Parts 1, 2; TCVN 8170:2009 (EN 1528:1996), Parts 1, 2, 3, 4 | A |
6. Deltamethrin 6) | 0.05 | TCVN 8101:2009 (ISO 8260:2008) | B |
7. Diazinon | 0.02 | TCVN 8101:2009 (ISO 8260:2008) | B |
8. Dicofol | 0.1 | TCVN 8101:2009 (ISO 8260:2008) | B |
9. Diflubenzuron | 0.02 |
| B |
10. Diphenylamine | 0.0004 |
| B |
11. Famoxadone | 0.03 |
| B |
12. Fenhexamid | 0.01 |
| B |
13. Fenpropathrin | 0.1 | US FDA PAM Vol. I, Section 304, E4, C1-C4 | B |
14. Fenpyroximate | 0.005 |
| B |
15. Fenvalerate | 0.1 | TCVN 8101:2009 (ISO 8260:2008); AOAC 998.01 | B |
16. Flumethrin | 0,05 |
| B |
17. Flusilazole | 0.05 |
| B |
18. Heptachlor | 0.006 | TCVN 7082:2002 (ISO 3890:2000), Parts 1, 2; TCVN 8170:2009 (EN 1528:1996), Parts 1, 2, 3, 4 | B |
19. Methoprene | 0.1 |
| B |
20. Permethrin | 0.1 | TCVN 8101:2009 (ISO 8260:2008) | B |
21. Phorate | 0.01 | US FDA PAM Vol. I, Section 304, C2, C4 | B |
22. Piperonyl butoxide | 0.05 | US FDA PAM Vol. I, Section 401, E1, DL2 | B |
23. Propargite | 0.1 | US FDA PAM Vol. I, Section 304, E4+C6 | B |
2) Class A: Test is compulsory to assess conformity. Class B: Test is not compulsory but organizations, individuals producing, importing or processing liquid milk products should meet requirements of Class B. 3) Also used as pesticides; 4) Refer to test methods in TCVN 5142:2008 (CODEX STAN 229-1993, Rev.1-2003) Pesticide residue analysis – recommended methods. 5) This limit applies to pasteurized milk products For cheese products, limits are 25 times this regulation based on fat level. 6) Also used as veterinary drugs; | |||
ANNEX III
MICROBIAL INDICATORS OF CHEESE PRODUCTS
Indicators | Sampling plan | Limits | Test method | 11)Classification | ||
n 7) | c 8) | m 9) | M 10) | |||
I. Cheese made from raw milk | ||||||
Coagulase-Positive Staphylococci | 5 | 2 | 1x104 CFU/g | 1x105 CFU/g | TCVN 4830-2:2005 (ISO 6888-2:1999, With amd.1:2003) | A |
1. Staphylococcal enterotoxin | 5 | 0 | Undetectable in 25g | AOAC 993.06; AOAC 976.31; AOAC 980.32 | B | |
2. L. monocytogenes (for instant products) | 5 | 0 | 100 CFU/g | TCVN 7700-2:2007 (ISO 11290-2:1998, With amd.1:2004) | A | |
3. Salmonella | 5 | 0 | Undetectable in 25g | TCVN 4829:2005 (ISO 6579:2002, With amd.1:2004) | A | |
II. Cheese is produced from UHT milk | ||||||
1. E. coli | 5 | 2 | 100 CFU/g | 1000 CFU/g | TCVN 7924-1:2008 (ISO 16649-1:2001); TCVN 7924-2:2008 (ISO 16649-2:2001) | A |
2. Coagulase-positive Staphylococci | 5 | 2 | 100 CFU/g | 1000 CFU/g | TCVN 4830-1:2005 (ISO 6888-1:1999, With amd.1:2003); TCVN 4830-2:2005 (ISO 6888-2:1999, With amd.1:2003) | A |
3. Staphylococcal enterotoxin | 5 | 0 | Undetectable in 25g | AOAC 993.06; AOAC 976.31; AOAC 980.32 | B | |
4. L. monocytogenes (for instant products) | 5 | 0 | 100 CFU/g | TCVN 7700-2:2007 (ISO 11290-2:1998, With amd.1:2004) | A | |
4. Salmonella | 5 | 0 | Undetectable in 25g | TCVN 4829:2005 (ISO 6579:2002, With amd.1:2004) | A | |
III. Whey cheese (produced from UHT whey) | ||||||
1. E. coli | 5 | 2 | 100 CFU/g | 1000 CFU/g | TCVN 7924-1:2008 (ISO 16649-1:2001); TCVN 7924-2:2008 (ISO 16649-2:2001) | A |
2. Coagulase-positive Staphylococci | 5 | 2 | 100 CFU/g | 1000 CFU/g | TCVN 4830-1:2005 (ISO 6888-1:1999, With amd.1:2003); TCVN 4830-2:2005 (ISO 6888-2:1999, With amd.1:2003) | A |
3. Staphylococcal enterotoxin | 5 | 0 | Undetectable in 25g | AOAC 993.06; AOAC 976.31; AOAC 980.32 | B | |
4. L. monocytogenes (for instant products) | 5 | 0 | 100 CFU/g | TCVN 7700-2:2007 (ISO 11290-2:1998, With amd.1:2004) | A | |
IV. Cheese is produced from milk or whey (UTH whey or milk) | ||||||
1. Coagulase-positive Staphylococci | 5 | 2 | 10 CFU/g | 100 CFU/g | TCVN 4830-1:2005 (ISO 6888-1:1999, With amd.1:2003); TCVN 4830-2:2005 (ISO 6888-2:1999, With amd.1:2003) | A |
2. Staphylococcal enterotoxin | 5 | 0 | Undetectable in 25g | AOAC 993.06; AOAC 976.31; AOAC 980.32 | B | |
3. L. monocytogenes (for ready-to-eat products) | 5 | 0 | 100 CFU/g | TCVN 7700-2:2007 (ISO 11290-2:1998, With amd.1:2004) | A | |
V. Other cheese products | ||||||
L. monocytogenes (for ready-to-eat products) | 5 | 0 | 100 CFU/g | TCVN 7700-2:2007 (ISO 11290-2:1998, With amd.1:2004) | A | |
7) n: Number of sample units taken from a batch to be inspected. 8) c: Maximum number of sample units acceptable or permissible to exceed the microorganism indicator m. The batch shall be considered as unsatisfactory if exceeding this number. 9) m: Maximum amount or limits on bacteria in a gram of product; value exceeding this limit can be acceptable and unacceptable. 10) M: Maximum limits on microorganisms used to ascertain that product quality is satisfactory and unsatisfactory. 11) Class A: Test is compulsory to assess conformity. Class B: Test is not compulsory but organizations, individuals producing, importing or processing liquid milk products should meet requirements of Class B. | ||||||
ANNEX IV
LISTS OF TEST METHODS FOR FOOD SAFETY NORMS FOR CHEESE PRODUCTS
I. Sampling
1. TCVN 6400 (ISO 707) Milk and milk products – instructions on sampling
II. Test methods for physical and chemical criteria
1. ISO 1854:2008 Whey cheese – Determination of fat content – Gravimetric method (Reference method)
2. TCVN 8173:2009 (ISO 3433:2008) Cheese - Determination of fat content – Van Gulik method
3. TCVN 8181:2009 (ISO 1735:2004) Cheese and cheese products - Determination of fat content – Gravimetric method (Reference method)
III. Test methods for contaminants
III. 1. Heavy metal
1. TCVN 7601:2007 Food - Determination of arsen content – Silver Diethyldithiocarbamate method
2. TCVN 7603:2007 Food - Determination of cadmium content – Atomic Absorption Spectrophotometric method
3. TCVN 7730:2007 (ISO/TS 9941:2005) Canned milk and condensed milk- Determination of tin content – spectrometric method
4. TCVN 7788:2007 Canned food - Determination of cadmium content – Atomic Absorption Spectrophotometric Method
5. TCVN 7929:2008 (EN 14083:2003) Food - Determination of trace elements – Determination of lead, cadmium, chrome, molybdenum by atomic absorption spectrophotometry method using graphite furnace (GFASS) after pressure digestion.
6. TCVN 7933:2008 (ISO 6733:2006) Milk and milk products – Determination of lead - Atomic Absorption Spectrophotometric method using graphite furnace.
7. TCVN 7993:2008 (EN 13806:2002) Food - Determination of trace elements – Determination of mercury by cold vapor atomic absorption spectrophotometry method (CVAAS) after pressure digestion.
III.2. Fungal toxins
1. TCVN 6685:2009 (ISO 14501:2007) Milk and powder milk – Determination of aflatoxin M1 content – sample clean-up by immunoaffinity chromatography and determination by high-performance liquid chromatography.
III.3. Melamine
1. Technical regular quantification of melamine in food, enclosed with Decision No. 4143/QĐ-BYT dated October 22, 2008
III.4. Veterinary drug residues
1. TCVN 8101:2009 (ISO 8260:2008) Milk and milk products – Determination of organochlorine and polychlorinated biphenyl pesticides – Capillary gas-liquid chromatographic with electron capture detector.
2. TCVN 8106:2009 (ISO/TS 26844:2006) Milk and milk products - Determination of antibiotics residues – tube diffusion test
3. AOAC 988.08 Antimicrobial Drugs in Milk. Microbial Receptor Assay
4. AOAC 992.21 Sulfamethazine Residues in Raw Bovine Milk
5. AOAC 995.04 Multiple Tetracycline Residues in Milk. Metal Chelate Affinity-Liquid Chromatographic Method Metal chelate affinity chromatography
6. AOAC 995.09 Chlortetracycline, Oxytetracycline, and Tetracycline in Edible Animal Tissues. Liquid Chromatographic Method (Chlortetracycline, oxytetracycline and tetracycline in animal meat) Liquid chromatography
7. AOAC 998.01 Synthetic Pyrethroids in Agricultural Products Multiresidue. GC Method (synthetic pyrethroid in agricultural products) Gas chromatography
8. Pesticide Analytical Manual (PAM), Food and Drug Administration, Washington, D.C., USA, Vol. I, 3rd edition, Section 304
9. Pesticide Analytical Manual (PAM), Food and Drug Administration, Washington, D.C., USA, Vol. I, 3rd edition, Section 401
10. Pesticide Analytical Manual (PAM), Food and Drug Administration, Washington, D.C., USA, Vol. I, 3rd edition, Section 402
III.5. Pesticide residues
1. TCVN 5142:2008 (CODEX STAN 229-1993, Rev.1-2003) Pesticide residue analysis – recommended methods.
2. TCVN 7082-1:2002 (ISO 3890-1:2000) Milk and milk products – Determination of residues organochlorine compounds (pesticides) – Part 1: General considerations and extraction methods
3. TCVN 7082-2:2002 (ISO 3890-2:2000) Milk and milk products -- Determination of residues of organochlorine compounds (pesticides) -- Part 2: Test methods for crude extract purification and confirmation
4. Milk and milk products -- Determination of organochlorine pesticides and polychlorobiphenyls -- Method using capillary gas-liquid chromatography with electron-capture detection.
5. TCVN 8170-1:2009 (EN 1528-1:1996) – Fatty food - Determination of pesticides and polychlorinated biphenyls (PCB) – Part 1: General requirements
6. TCVN 8170-2:2009 (EN 1528-2:1996) – Fatty food - Determination of pesticides and polychlorinated biphenyls (PCB) – Part 2: Fat extract, pesticides, PCB and determination of fat content
7. TCVN 8170-3:2009 (EN 1528-3:1996) – Fatty Food - Determination of Pesticides and Polychlorinated Biphenyls (PCB) - Part 3: Clean-up Methods
8. TCVN 8170-4:2009 (EN 1528-4:1996) – Fatty food - Determination of pesticides and polychlorinated biphenyls (PCB) – Part 4: Determination, confirmation and other processes
9. AOAC 964.18 Carbaryl Pesticide Residues Colorimetric Method (Carbaryl pesticide residues) Color measurement
10. AOAC 970.52 Organochlorine and Organophosphorus Pesticide Residues General Multiresidue Method (organochlorine and organophosphorus pesticide residues) Multiresidue method
IV. Test methods for microbial indicators
1. TCVN 4829:2005 (ISO 6579:2002, With amd.1:2004) Microbiology of food and animal feeding stuffs -- Horizontal method for the detection of Salmonella spp
2. TCVN 4830-1:2005 (ISO 6888-1:1999, With amd.1:2003) Microbiology of food and animal feeding stuffs -- Horizontal method for the enumeration of coagulase-positive staphylococci (Staphylococcus aureus and other species) – Part 1: Technique using Baird-Parker agar medium.
3. TCVN 4830-2:2005 (ISO 6888-2:1999, With amd.1:2003) Microbiology of food and animal feeding stuffs -- Horizontal method for the enumeration of coagulase-positive staphylococci (Staphylococcus aureus and other species) -- Part 2: Technique using rabbit plasma fibrinogen agar medium.
4. TCVN 5518-1:2007 (ISO 21528-1:2004) Microbiology of food and animal feeding stuffs -- Horizontal methods for the detection and enumeration of Enterobacteriaceae -- Part 1: Detection and enumeration by MPN technique with pre-enrichment.
5. TCVN 7700-2:2007 (ISO 11290-2:1998, With amd.1:2004) Microbiology of food and animal feeding stuffs – Method of detection and enumeration of Enterobactericeae – Part 2: Enumeration method
6. TCVN 7924-1:2008 (ISO 16649-1:2001) Microbiology of food and animal feeding stuffs – Enumeration of b-glucuronidaza -positive Escherichia coli – Part 1: Colony count technique at 44 oC using membrane filtration and 5-bromo-4-clo-3-indolyl b-D-glucuronid.
7. TCVN 7924-2:2008 (ISO 16649-2:2001) Microbiology of food and animal feeding stuffs – Enumeration of b-glucuronidaza -positive Escherichia coli – Part 2: Colony count technique at 44oC using 5-bromo-4-clo-3-indolyl b-D-glucuronid.
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