The Health Administration Division of Yeoju City Public Health Center, Gyeonggi Province (Director Han Ji-yeon), announced on the 15th that they collected ingredients for kimchi-making, which see increased consumption during the kimchi-making season, and requested testing from the Gyeonggi-do Institute of Health and Environment.
Yeoju Public Health Center collected ingredients for kimchi-making, whose consumption increases during the kimjang season, and requested analysis from the Gyeonggi-do Institute of Health and Environment. Provided by Yeoju City
This inspection was conducted to ensure the safety management of seasonal foods during the kimchi-making season. Ingredients for kimchi-making (red pepper powder, fish sauce) distributed in supermarkets and chicken, which is often consumed as delivery food, were collected and tested by the Gyeonggi-do Institute of Health and Environment for coliform bacteria, Staphylococcus aureus, Salmonella, moisture content, and other factors.
Yeoju City emphasized that just as much attention should be paid to kimchi-making ingredients, kimchi-making utensils must also be carefully checked. Various rubber utensils such as rubber gloves, seasoning containers, and cutting boards are frequently used for making kimchi. However, non-food grade rubber products may contain additives and colorants, which can release harmful substances (such as heavy metals) during food preparation. To ensure safe use, it is essential to check whether rubber utensils are marked with the word ‘food grade’ or bear the ‘food utensil symbol’ before use.
The Yeoju City Public Health Center (Director Choi Young-sung) stated, “Rubber gloves and red rubber basins without food-grade markings are mostly manufactured for industrial use and may contain harmful heavy metals. When purchasing, please be sure to check for the ‘food grade’ word or symbol to use safe utensils and containers, so you can make even more delicious kimchi.”
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