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Kimchi-Making Season Produce Residue Testing Confirms All 103 Samples Safe

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Busan Metropolitan City Institute of Health & Environment announced that it conducted pesticide residue safety inspections on produce commonly used for kimchi-making and distributed within the city. All 103 items tested were found to comply with the permissible pesticide residue standards.

The inspections were carried out from November 12 to November 26 and targeted produce delivered to the Eomgung and Banyeo Agricultural Wholesale Markets, as well as items distributed at traditional markets and supermarkets. The sampling focused on ingredients commonly used in kimchi.

A total of 103 samples were tested, consisting of 89 vegetable samples across 15 categories and 14 fruit samples across 2 categories. The detailed breakdown includes:
▲ Heading vegetables (napa cabbage) 12 samples;
▲ Root vegetables (radish roots 12, garlic 5, ginger 5, carrot 4, onion 3, deodeok 1) 30 samples;
▲ Leaf–stem vegetables (green onion 18, water dropwort 3, chives 1) 22 samples;
▲ Leafy vegetables (mustard leaf 10, radish leaf 3, young napa cabbage 3) 16 samples;
▲ Cucurbit fruit vegetables (cucumber) 5 samples;
▲ Non-cucurbit fruit vegetables (chili pepper) 4 samples;
▲ Fruits (apple 10, pear 4) 14 samples.

Among the 103 samples inspected, pesticide residues were detected in 50 samples (a detection rate of 48.5 percent); however, all detected levels complied with safety standards and were deemed safe.

Detailed inspection results are available on the institute’s website at busan.go.kr/ihe.

Lee Yong-ju, Director General of the Busan Metropolitan City Institute of Health & Environment, stated, “Our institute will continue to conduct regular safety inspections on produce with high seasonal or periodical demand, and we will promptly disclose the results to ensure a reliable and safe food environment for all citizens.”