Jeonbuk Health and Environment Research Institute Conducts 'Pesticide Residue' Inspections on Kimchi Vegetables

Until the 21st... Vegetables such as napa cabbage, radish, chili peppers, and onions

Jeonbuk Health and Environment Research Institute will conduct safety inspections for pesticide residues on kimchi vegetables such as napa cabbage, radish, chili peppers, and onions until the 21st in preparation for the kimchi-making season.

Jeonbuk Health and Environment Research Institute will conduct a safety inspection for residual pesticides on kimchi vegetables such as napa cabbage, radish, chili peppers, and onions until the 21st in preparation for the kimchi-making season. Provided by Jeonbuk Province

According to the Jeonbuk Health and Environment Research Institute on November 11, this inspection will involve collecting vegetables from major distribution points, including public wholesale markets and large supermarkets, and conducting a detailed analysis for a total of 345 types of pesticide residues.

The institute plans to strengthen pre-distribution inspections of agricultural products during this peak demand period for kimchi ingredients, aiming to ensure food safety for local residents.

If any agricultural products are found to contain pesticide residues exceeding the permissible limits, the institute will immediately notify the relevant authorities, and the products in question will be seized and discarded. In addition, to prevent recurrence, guidance on the safe use of pesticides will be provided to producers in cooperation with city and county authorities.

Jeon Kyungsik, Director of the Health and Environment Research Institute, stated, "Proactive inspections of key ingredients for kimchi-making are highly effective in eliminating potential hazards in advance," adding, "We will strengthen the safety management of agricultural products so that residents can prepare for kimchi-making with peace of mind."

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