The analysis of food safety incidents in South Korea, 1998–2016 |
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| Affiliation: | 1. Laboratory of Food Microbiology and Food Preservation, Department of Food Safety and Food Quality, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Ghent, Belgium;2. Department of Personnel Management, Work and Organizational Psychology, Faculty of Psychology and Educational Sciences, Ghent University, H. Dunantlaan 2, 9000 Ghent, Belgium;1. Laboratory of Food Microbiology and Food Preservation, Department of Food Safety and Food Quality, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Ghent, Belgium;2. Department of Personnel Management, Work and Organizational Psychology, Faculty of Psychology and Educational Sciences, Ghent University, H. Dunantlaan 2, 9000 Ghent, Belgium;1. School of Agricultural Economics and Rural Development, Renmin University of China, Beijing 100872, PR China;2. Department of Human Resources, Beijing Hualian Group Investment Holding Co., LTD, Beijing 100037, PR China;1. The European Association for Food Safety, SAFE consortium, Brussels, Belgium;2. AZTI, Bilbao, Spain;3. Matís Ltd, Reykjavík, Iceland;4. Institute of Sciences of Food Production, National Research Council of Italy, CNR-ISPA, Bari, Italy;5. National Institute of Research and Development for Food Bioresources– IBA, Bucharest, Romania;6. Catholic University of Portugal, CBQF - Centro de Biotecnologia e Química Fina, School of Biotechnology, Porto, Portugal |
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| Abstract: | This study uses media reports to analyze food safety incidents in South Korea that occurred between January 1998 and March 2016. The total number of incidents during this period was 975, with an average of 51.3 per year and 4.3 per month. The top five types of food involved were fruits and vegetables, fish and fish products, meat and meat products, beverages, and confectionery. Of the 975 incidents, 406 (41.6%) were related to chemical hazards—such as food additives and pesticides—221 (22.7%) were due to biological hazards, and 199 (20.4%) were due to physical hazards. Through analysis, this study determines at what stage a breakdown in food safety is likely to occur: primary production is the most common stage with 615 (63.1%) incidents, followed by incidents during the handling and distribution stages, at 240 (24.6%) and 65 (6.7%), respectively. The results of this study can be used as data for risk analysis or food safety strategies. |
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| Keywords: | Food safety incident Food type Food chain Food hazard South Korea |
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