Microbial Control

Microbial quality control in food safety followed National Technical Regulation for Food Safety. Vietnam Technical Regulation for Food Safety was developed based on ISO or AOAC International Standard specific to its matrix and method.

Major Food manufacturing companies for domestic use and export have to follow the above regulations. Besides, each export market has its technical regulations, thus, microbiology control must follow the export country’s regulations.

  • Some microbiology parameters to be controlled in food safety: 

+ Foodborne Pathogens: Salmonella, Listeria, E.coli O157, Staph enterotoxin,…

+  Quality Indicators: Total aerobic count, E.coli, coliforms,…

Besides, some parameters for specific matrix and regulations:

+ GMO Screening

+ Aminal Identification

+ Microbial Identification

  •  Workflow for microbiology control in food safety: