Abstract
One of the first questions often asked about irradiated food is whether it is radioactive. Not many people understand that food and any natural substance contains natural radioactivity which can be measurable. It is therefore important to put the issue on natural radioactivity and possible induced radioactivity in food in perspective. While there is a clear consensus among the scientific community that no radioactivity is induced when food is irradiated by gamma rays from cobalt-60 or cesium-137, electron generated by a machine with energy less than 10 million electron volt (MeV) or X rays produced generated by a machine with energy less than 5 MeV. However, data to this effect were published many years ago and are not easy to find. As food irradiation is gaining wide acceptance in many countries, it was considered timely to compile data on natural and induced radioactivity in food into one document. We are grateful to A. Brynjolfsson, one of the few experts who have the knowledge on this subject as well as wide experience on food irradiation, who collected, compiled and evaluated all data on this subject into one report. This publication provides clear explanations not only why radioactivity cannot be induced in
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Citation Formats
None.
Natural and induced radioactivity in food.
IAEA: N. p.,
2002.
Web.
None.
Natural and induced radioactivity in food.
IAEA.
None.
2002.
"Natural and induced radioactivity in food."
IAEA.
@misc{etde_20264213,
title = {Natural and induced radioactivity in food}
author = {None}
abstractNote = {One of the first questions often asked about irradiated food is whether it is radioactive. Not many people understand that food and any natural substance contains natural radioactivity which can be measurable. It is therefore important to put the issue on natural radioactivity and possible induced radioactivity in food in perspective. While there is a clear consensus among the scientific community that no radioactivity is induced when food is irradiated by gamma rays from cobalt-60 or cesium-137, electron generated by a machine with energy less than 10 million electron volt (MeV) or X rays produced generated by a machine with energy less than 5 MeV. However, data to this effect were published many years ago and are not easy to find. As food irradiation is gaining wide acceptance in many countries, it was considered timely to compile data on natural and induced radioactivity in food into one document. We are grateful to A. Brynjolfsson, one of the few experts who have the knowledge on this subject as well as wide experience on food irradiation, who collected, compiled and evaluated all data on this subject into one report. This publication provides clear explanations not only why radioactivity cannot be induced in food irradiated by radiation sources mentioned above but to what extent the increase in dose or energy level of radiation sources would induce significantly radioactivity in food. The compilation of such data was prompted by a desire to increase the energy limit and the absorbed dose based on the need to irradiate thicker samples of food and to use sterilizing dose up to 60 kGy. This publication concluded that the increase in radiation background dose from consumption of food irradiated to an average dose up to 60 kGy with gamma rays from cobalt- 60 or cesium-137, with 10 MeV electrons or with 5 MeV X rays is insignificant. In addition, food irradiated with X ray with energy up to 7.5 MeV to a dose of 30 kGy has radioactivity well below natural radioactivity in unirradiated food. There are no adverse effect from consumption of irradiated food which contains radioactivity well below background level. This publication should provide valuable information to anyone who has interest in food irradiation especially regulatory authorities for food safety and radiation applications as well as to consumers who might be interested in scientific matters of irradiated food.}
place = {IAEA}
year = {2002}
month = {Apr}
}
title = {Natural and induced radioactivity in food}
author = {None}
abstractNote = {One of the first questions often asked about irradiated food is whether it is radioactive. Not many people understand that food and any natural substance contains natural radioactivity which can be measurable. It is therefore important to put the issue on natural radioactivity and possible induced radioactivity in food in perspective. While there is a clear consensus among the scientific community that no radioactivity is induced when food is irradiated by gamma rays from cobalt-60 or cesium-137, electron generated by a machine with energy less than 10 million electron volt (MeV) or X rays produced generated by a machine with energy less than 5 MeV. However, data to this effect were published many years ago and are not easy to find. As food irradiation is gaining wide acceptance in many countries, it was considered timely to compile data on natural and induced radioactivity in food into one document. We are grateful to A. Brynjolfsson, one of the few experts who have the knowledge on this subject as well as wide experience on food irradiation, who collected, compiled and evaluated all data on this subject into one report. This publication provides clear explanations not only why radioactivity cannot be induced in food irradiated by radiation sources mentioned above but to what extent the increase in dose or energy level of radiation sources would induce significantly radioactivity in food. The compilation of such data was prompted by a desire to increase the energy limit and the absorbed dose based on the need to irradiate thicker samples of food and to use sterilizing dose up to 60 kGy. This publication concluded that the increase in radiation background dose from consumption of food irradiated to an average dose up to 60 kGy with gamma rays from cobalt- 60 or cesium-137, with 10 MeV electrons or with 5 MeV X rays is insignificant. In addition, food irradiated with X ray with energy up to 7.5 MeV to a dose of 30 kGy has radioactivity well below natural radioactivity in unirradiated food. There are no adverse effect from consumption of irradiated food which contains radioactivity well below background level. This publication should provide valuable information to anyone who has interest in food irradiation especially regulatory authorities for food safety and radiation applications as well as to consumers who might be interested in scientific matters of irradiated food.}
place = {IAEA}
year = {2002}
month = {Apr}
}