Hazard Information
Elevating Kimchi Research, Expanding Global ValueBank of Kimchi Resources and Information
Hazard Information
Information on potential hazards in kimchi
Easily access statistical data on the major causes that threaten the hygienic safety of kimchi!
Hazard resource information integrates dataon the hygiene levels and safety evaluations of both domestically produced and imported (Chinese) kimchi, as well as its raw materials.
Kimchi hazard information refers to a data resource that analyzes the main factors threatening the hygienic safety of kimchi, provides quarterly monitoring updates each year, and integrates them into a big data management system.
To ensure sustainable hazard monitoring, the World Institute of Kimchi has integrated and analyzed its research data to establish a classification system for kimchi hazards.
Establishment of a Hazard Classification System for Sustainable Monitoring
| Main Category1) | Domestic | Imported(China) | ||
|---|---|---|---|---|
| Subcategory2) | Detailed Category3) | Subcategory2) | Detailed Category3) | |
| Kimchi Products |
Baechu Kimchi | E. coli, Enterohemorrhagic E. coli (EHEC), Yersinia enterocolitica, Preservatives, Pesticide Residues, Cyclamate, Fungal Count (Yeasts and Molds) |
Baechu Kimchi | E. coli, Enterohemorrhagic E. coli (EHEC), Yersinia enterocolitica, Preservatives, Pesticide Residues, Cyclamate, Fungal Count (Yeasts and Molds) |
| Processed Ingredients |
Red Pepper Powder | E. coli, Mycotoxins, Pesticide Residues, Foreign Substances, Fungal Count (Yeasts and Molds) |
Red Pepper Powder | E. coli, Mycotoxins, Pesticide Residues, Foreign Substances, Fungal Count (Yeasts and Molds) |
| Kimchi Seasoning | E. coli, Yersinia enterocolitica, Fungal Count (Yeasts and Molds) |
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| Brined Cabbage | E. coli, Yersinia enterocolitica, Fungal Count (Yeasts and Molds) |
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| Agricultural Products |
Kimchi Cabbage | Pectobacterium carotovorum | ||
Accredited Test and Analysis Services (2017–2022 Database), Major Research Projects (2015–2021 Database)
Monitoring information derived from scientific data and based on the hazard classification system can serve as fundamental resources for analyzing the hygienic safety status of kimchi—supporting universities, research institutes, and even general consumers.
The World Institute of Kimchi will perform sustainable monitoring by integrating and managing hygienic safety information on kimchi, a traditional fermented food, so that all citizens of Korea can consume it with confidence.