N. Green et Bt. Wilkins, EFFECTS OF PROCESSING ON RADIONUCLIDE CONTENT OF FOOD - IMPLICATIONS FOR RADIOLOGICAL ASSESSMENTS, Radiation protection dosimetry, 67(4), 1996, pp. 281-286
Citations number
12
Categorie Soggetti
Radiology,Nuclear Medicine & Medical Imaging","Nuclear Sciences & Tecnology
Published information on the effects of processing on the radionuclide
content of food has been reviewed. Data are scarce; the majority of t
he available information concerns Cs-137, Sr-90 and I-131, with some d
ealing with S-35, Pb-210 and Po-210. For broad assessments of doses to
critical groups from controlled releases, processes that can be carri
ed out on a domestic or local scale are of greatest relevance. In this
case, food can be prepared in various ways and cooking liquors can al
so be consumed, either directly or in the form of sauces. Consequently
, when making estimates of intakes of activity, it would be reasonable
to assume that, for the majority of food items and most radionuclides
, effectively no loss occurs as a result of processing, provided that
the activity concentrations in the foodstuff relate to the edible port
ion. More information on the behaviour of potentially volatile radionu
clides during cooking would however be useful. Recommendations are mad
e about the presentation of data on food processing.