Gyeonggi Health and Environment Research Institute Conducts Safety Tests on 293 Lunar New Year Seasonal Food Items... All but One Passed

The Gyeonggi-do Institute of Health and Environment conducted safety inspections on a total of 293 seasonal food products from the 6th to the 17th ahead of the Lunar New Year holiday, and found that all foods except for one non-compliant case met safety standards.

This inspection targeted foods distributed in large supermarkets and traditional markets within the province to ensure the safety of agricultural and marine products, processed foods, and prepared foods consumed as gifts or for ancestral rites.

The detailed categories included ▲traditional liquor, edible oils, and other processed foods (126 cases) ▲health functional foods such as red ginseng (23 cases) ▲prepared foods including those for ancestral rites (45 cases) ▲agricultural products such as spinach (75 cases) ▲marine products and processed foods such as yellow croaker (24 cases).

The main inspection items were harmful substances in food such as heavy metals, preservatives, acidity, food poisoning bacteria including Staphylococcus aureus, radioactive substances such as cesium and iodine, and 475 types of residual pesticides.

Gyeonggi-do Institute of Health and Environment is conducting safety inspections on a total of 293 Seongsu food products from the 6th to the 17th ahead of the Lunar New Year holiday. Provided by Gyeonggi-do Institute of Health and Environment

The inspection results showed that one eggplant sample contained 3.4 mg/kg of the residual pesticide chlorothalonil, exceeding the standard limit of 3.0 mg/kg.

The provincial Institute of Health and Environment seized and disposed of the entire batch of the eggplants (24 kg) before distribution and requested administrative action from the Korea Food and Drug Administration and other relevant authorities.

Chlorothalonil is an organochlorine fungicide widely used on crops, and washing fruits thoroughly under running water with friction before consumption can reduce residues and allow safe intake.

A representative from the provincial Institute of Health and Environment stated, "We proactively conducted detailed safety inspections on seasonal foods so that residents can celebrate the holiday with peace of mind," adding, "We will continue to do our best to create a safe food environment for the residents."

This content was produced with the assistance of AI translation services.