Removal of Radiocesium from Food by Processing: Data Collected after the Fukushima Daiichi Nuclear Power Plant Accident - 13167

Uchida, Shigeo; Tagami, Keiko

Title: Removal of Radiocesium from Food by Processing: Data Collected after the Fukushima Daiichi Nuclear Power Plant Accident - 13167

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Abstract

Removal of radiocesium from food by processing is of great concern following the accident of TEPCO's Fukushima Daiichi Nuclear Power Plant accident. Foods in markets are monitored and recent monitoring results have shown that almost all food materials were under the standard limit concentration levels for radiocesium (Cs-134+137), that is, 100 Bq kg{sup -1} in raw foods, 50 Bq kg{sup -1} in baby foods, and 10 Bq kg{sup -1} in drinking water; those food materials above the limit cannot be sold. However, one of the most frequently asked questions from the public is how much radiocesium in food would be removed by processing. Hence, information about radioactivity removal by processing of food crops native to Japan is actively sought by consumers. In this study, the food processing retention factor, F{sub r}, which is expressed as total activity in processed food divided by total activity in raw food, is reported for various types of corps. For white rice at a typical polishing yield of 90-92% from brown rice, the F{sub r} value range was 0.42-0.47. For leafy vegetable (indirect contamination), the average F{sub r} values were 0.92 (range: 0.27-1.2) after washing and 0.55 (range: 0.22-0.93) after washing and boiling. The datamore »« less

Authors:

Uchida, Shigeo; Tagami, Keiko ^[1]

Office of Biospheric Assessment for Waste Disposal, National Institute of Radiological Sciences, Anagawa 4-9-1, Inage-ku, Chiba 263-8555 (Japan)

Publication Date:: Mon Jul 01 00:00:00 EDT 2013

Research Org.:: WM Symposia, 1628 E. Southern Avenue, Suite 9-332, Tempe, AZ 85282 (United States)

OSTI Identifier:: 22230949

Report Number(s):: INIS-US-13-WM-13167
TRN: US14V0377052034

Resource Type:: Conference

Resource Relation:: Conference: WM2013: Waste Management Conference: International collaboration and continuous improvement, Phoenix, AZ (United States), 24-28 Feb 2013; Other Information: Country of input: France; 9 refs.

Country of Publication:: United States

Language:: English

Subject:: 60 APPLIED LIFE SCIENCES; 12 MANAGEMENT OF RADIOACTIVE WASTES, AND NON-RADIOACTIVE WASTES FROM NUCLEAR FACILITIES; CESIUM 134; CONTAMINATION; CROPS; DATA PROCESSING; DRINKING WATER; FOOD PROCESSING; FUKUSHIMA DAIICHI NUCLEAR POWER STATION; JAPAN; RADIOACTIVITY; REMOVAL; WASHING

Citation Formats


                    Uchida, Shigeo, and Tagami, Keiko. Removal of Radiocesium from Food by Processing: Data Collected after the Fukushima Daiichi Nuclear Power Plant Accident - 13167.  United States: N. p., 2013. 
        Web.

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                    Uchida, Shigeo, & Tagami, Keiko. Removal of Radiocesium from Food by Processing: Data Collected after the Fukushima Daiichi Nuclear Power Plant Accident - 13167.  United States.

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                    Uchida, Shigeo, and Tagami, Keiko. 2013.  
        "Removal of Radiocesium from Food by Processing: Data Collected after the Fukushima Daiichi Nuclear Power Plant Accident - 13167".  United States.

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@article{osti_22230949,

  title        = {Removal of Radiocesium from Food by Processing: Data Collected after the Fukushima Daiichi Nuclear Power Plant Accident - 13167},

  author       = {Uchida, Shigeo and Tagami, Keiko},

  abstractNote = {Removal of radiocesium from food by processing is of great concern following the accident of TEPCO's Fukushima Daiichi Nuclear Power Plant accident. Foods in markets are monitored and recent monitoring results have shown that almost all food materials were under the standard limit concentration levels for radiocesium (Cs-134+137), that is, 100 Bq kg{sup -1} in raw foods, 50 Bq kg{sup -1} in baby foods, and 10 Bq kg{sup -1} in drinking water; those food materials above the limit cannot be sold. However, one of the most frequently asked questions from the public is how much radiocesium in food would be removed by processing. Hence, information about radioactivity removal by processing of food crops native to Japan is actively sought by consumers. In this study, the food processing retention factor, F{sub r}, which is expressed as total activity in processed food divided by total activity in raw food, is reported for various types of corps. For white rice at a typical polishing yield of 90-92% from brown rice, the F{sub r} value range was 0.42-0.47. For leafy vegetable (indirect contamination), the average F{sub r} values were 0.92 (range: 0.27-1.2) after washing and 0.55 (range: 0.22-0.93) after washing and boiling. The data for some fruits are also reported. (authors)},

  doi          = {},

  url          = {https://www.osti.gov/biblio/22230949},
  journal      = {},
number       = ,

  volume       = ,

  place        = {United States},

  year         = {Mon Jul 01 00:00:00 EDT 2013},

  month        = {Mon Jul 01 00:00:00 EDT 2013}

}

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