Vietnam Introduces National Standard for Citrinin Detection in Food Safety
As the risk of mold toxin contamination in food continues to rise and remains difficult to detect by sensory means, standardized analytical methods are becoming crucial in ensuring food safety.
Citrinin — a toxin produced by certain molds — is commonly found in cereals, red yeast rice, and some dietary supplements. Known for its potential to cause kidney damage when accumulated in the body, citrinin is notoriously hard to identify without advanced analytical techniques. This makes the establishment of a unified standard for its detection and quantification more urgent than ever.
The release of TCVN 14434:2025 directly addresses this need by introducing a method for citrinin determination in food using high-performance liquid chromatography coupled with tandem mass spectrometry (HPLC-MS/MS). Beyond describing the technical approach, the standard harmonizes the entire process — from sample preparation, extraction, and purification to analysis and result calculation. This ensures laboratories can apply consistent procedures, minimizing discrepancies and improving comparability across test results.
TCVN 14434:2025 is aligned with the European standard BS EN 17203:2021, reflecting Vietnam’s effort to harmonize national standards with international benchmarks. For domestic businesses, adopting such advanced standards provides a faster pathway to meeting global market requirements without reinventing testing protocols, thereby easing export challenges.
Technically, HPLC-MS/MS is regarded as one of the most advanced tools in food testing today. With its high sensitivity and precise molecular identification capabilities, the method can detect citrinin at extremely low levels — just a few micrograms per kilogram of sample. Moreover, it is versatile enough to be applied across diverse food matrices, from cereals and fermented products to dietary supplements, while maintaining accuracy.
TCVN 14434:2025 also strengthens Vietnam’s broader framework for controlling foodborne toxins. When combined with standards for aflatoxin, ochratoxin, and other mycotoxins, it forms a comprehensive “technical barrier” that enhances market surveillance and consumer protection.
For producers, compliance with this standard not only safeguards product quality but also boosts brand credibility. In an era where consumers are increasingly attentive to food safety, products tested under rigorous standards gain a clear competitive edge. At the same time, the standard serves as a “technical passport,” enabling Vietnamese goods to meet the stringent requirements of international markets.