Ingredients Used in Jjamppong and Tangsuyuk
MFDS "Immediate Recall and Sales Suspension Ordered"
Residual pesticides exceeding the standard by 238 times were detected in Chinese dried wood ear mushrooms sold on the market. Dried wood ear mushrooms are widely used ingredients in dishes such as Malatang, Jjamppong, and Tangsuyuk. The Ministry of Food and Drug Safety (MFDS) immediately halted sales and issued a recall.
According to the MFDS on the 25th, the products in which residual pesticides were detected were Chinese dried wood ear mushroom products imported by K-Food Co., Ltd. located in Namdong-gu, Incheon, and repackaged and sold by BS in Gangseo-gu, Busan. A total of 6,853 kg was imported with a packaging date of September 29, 2022. The repackaged products were labeled with an expiration date of December 25, 2023.
These products contained 2.38 mg/kg of carbendazim, a systemic fungicide used to control insects on grains, fruits, and vegetables, which far exceeded the standard limit of 0.01 mg/kg.
The MFDS requested, "Consumers who purchased these products should stop consumption and return them to the place of purchase." The detected products were imported before the importer inspection order was implemented, and non-compliance was confirmed through sampling inspections during distribution.
As cases of residual pesticide non-compliance repeatedly occurred in Chinese dried wood ear mushrooms widely used in Malatang and Jjamppong, the MFDS implemented an importer inspection order starting December last year. Accordingly, Chinese dried wood ear mushrooms can only be imported into the country if the importer proves safety through prior inspection.
Meanwhile, ingredients used in Malatang are prone to exposure to food poisoning bacteria due to their characteristics, so it is advisable to check the hygiene status of restaurants in advance.
In addition to wood ear mushrooms, most major ingredients such as dried tofu (Fuzhu), fermented tofu, Chinese vermicelli, and Fenmoza are prepared by soaking in water. If these ingredients are soaked in water at room temperature for a long time, food poisoning bacteria can rapidly multiply. Most bacteria that cause food poisoning can grow in the temperature range of 5 to 60℃, with particularly active growth occurring between 20 and 45℃.
Protein-rich foods like tofu provide ideal nutrients for microorganisms, making it easy for bacteria to proliferate. When preparing related ingredients at home, it is recommended to store them in sealed containers under refrigeration and change the water frequently. Also, instead of lightly blanching the ingredients, they should be cooked in boiling water for several minutes and thoroughly cooked before consumption.
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