Despite scientific consensus that Japan’s plan to discharge treated water from the Fukushima nuclear plant into the ocean poses no risk to public health, concerns about potential radiation contamination have shaken many South Koreans’ confidence in the safety of seafood.
A recent survey by Consumers Korea found that 92.4% of respondents said they intended to reduce their seafood consumption following the announcement of the release of treated water. This sentiment has particularly affected businesses within the seafood industry, with concerns about negative perceptions leading to a decline in seafood consumption across the board.
The unease surrounding the issue was palpable at South Korea’s largest seafood hub, the Noryangjin wholesale fish market, on the first day of Japan’s treated water discharge. Banners proclaiming the safety of seafood were displayed to reassure consumers, but traders were reluctant to engage with the media, citing the negative impact of media coverage on their businesses.
While the International Atomic Energy Agency (IAEA) supports Japan’s plan, citing compliance with international safety standards and minimal environmental impact, public scepticism remains high. Japan’s efforts include diluting the water to reduce levels of tritium, a radioactive isotope of hydrogen, to a fraction of the World Health Organisation’s limit for safe drinking water. Current tritium levels are reportedly 50 times lower than the WHO limit.
Despite these assurances, the South Korean government has been cautious. Officials have said they see no scientific or technical problems with the plan, but have warned of legal action if discharge standards fall below acceptable levels. The government is also maintaining import restrictions on fishery products from Japanese prefectures, including Fukushima.
South Korea’s own analysis has shown that the plan meets international standards, and the city of Seoul has vowed to conduct daily tests on all seafood sold at wholesale markets. Despite the scientific support, addressing public concerns and restoring consumer confidence remains a major challenge for the seafood industry in South Korea.
