Gyeonggi Institute of Health and Environment Confirms Safety of Kimchi Ingredients Distributed in the Province

The Gyeonggi Institute of Health and Environment announced on November 18 that, in preparation for the kimchi-making season, it conducted a safety inspection of 207 kimchi ingredients and found that all items met the required standards.

This inspection was carried out from October 20 to November 7 and covered a wide range of kimchi-related items, including major agricultural products, processed foods, and containers.

The collected items included a total of 207 samples distributed at large supermarkets, department stores, and food material marts in the province: 115 cases of agricultural products such as napa cabbage and radish, 47 cases of processed foods such as fish sauce, and 45 cases of utensils and containers such as kimchi storage containers and kimchi-making plastic bags.

Gyeonggi Provincial Government

The provincial Institute of Health and Environment tested each item for residual pesticides, total nitrogen, foreign substances, radioactive materials, and leaching standards.

In particular, in light of heightened concerns about radioactive contamination following the release of contaminated water from the Japanese nuclear power plant, a detailed inspection was conducted for cesium (134+137) and iodine (131), which are key radioactive indicators in food.

Do Youngsook, Head of the Agricultural and Marine Products Inspection Division at the provincial Institute of Health and Environment, stated, "We will continue to strengthen safety inspections of major items that see concentrated consumption during certain periods, not just during the kimchi-making season, to create a safe food environment that residents can trust."

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