VietNamNet Bridge – Raw meat preserved at room temperature will only be allowed to be sold within eight hours of the time of slaughtering, according to a new circular issued by the Ministry of Agriculture and Rural Development.

A woman sells pork on the pavement of a street

in the southern province of Binh Thuan. -- Photo: baobinhthuan

The rule, targeting raw meat processing and trading facilities, is intended to increase food hygiene and safety, and will take effect September 3, said deputy minister Diep Kinh Tan.

In case the meat is preserved under 0 – 5 degrees Celsius, the time limit is 72 hours.

Food by-products such as pig’s tripe and stomach should be sold within 24 hours after slaughtering, and no preservative chemicals are allowed to be used on fresh meat.

Fresh meat is required to be wrapped in packaging made from safe, non-toxic materials.

The circular also stipulates that meat traders should acquire health certification from local medical care agencies.

In Vietnam, it is common for pig and poultry products to be sold on street stands. In some areas they are sold from early morning to late in the afternoon, with almost no adequate preservation methods used.

VietNamNet/Tuoi Tre