Singapore to Enhance Scrutiny of Chinese Cabbage Amid Chemical Preservative Concerns

Singapore's Agri-Food and Veterinary Authority (SFA) announced on September 1, 2026, that it will increase inspections on Chinese cabbage imported from China, following reports of the vegetable being soaked in formaldehyde for freshness and preservation. This was reported by Channel News Asia (CNA). The SFA stated that it is closely monitoring the situation and has intensified surveillance and testing as part of its food safety assurance program. This development follows South Korea's announcement on August 24 of increased inspections on Chinese cabbage imports. Food safety scandals in China, particularly involving the use of formaldehyde in cabbage, have raised regional concerns. Taiwan is also taking measures to ensure consumer confidence by investigating whether potentially contaminated cabbage could indirectly enter its territory. China has been conducting nationwide checks on perishable vegetables after authorities in Hebei province confirmed on August 22 that formaldehyde, a chemical linked to cancer, was illegally used to preserve cabbage during transportation. The scandal first surfaced when a Chinese environmental influencer posted a video on Douyin, claiming that workers in Tunken township, Kangbao county, Hebei province, were soaking cabbage in suspected formaldehyde-laced water before loading it onto trucks for transport. When asked how long this method kept the vegetables fresh, a worker responded, "two to three days," adding that the cabbage was destined for Suqian city in Jiangsu province. The accusations gained traction on social media, and the China Daily later reported that local authorities had confirmed the preliminary investigation showed the activities depicted in the video had indeed occurred. Formaldehyde is classified as a carcinogen by the International Agency for Research on Cancer (IARC). It is used in various industries, including plastic manufacturing, and is a common organic chemical used for embalming. Source: Koh Santepheap Khmer