226Ra content in select food produce in the South Bohemian Region

The content of 226Ra in milk was in the range 7.8 to 29 mBq.l-1, the mean value 16.5 mBq.l-1. The values concern average samples taken in a larger area thus obscuring possible higher local values. The 226Ra content in the egg yolk and white was in the range 110 to 250 mBq.kg-1, the mean value being 172 mBq.kg-1, the value for egg shell being in the range 1410 to 3780 mBq.kg-1, with the mean value 2350 mBq.kg-1. The egg shell may be considered as a biological concentrator of 226Ra. The content of 226Ra in vegetables was found in the range 15 to 400 mBq.kg-1 of fresh material, the mean value being 96 mBq.kg-1. The content found corresponds to data presented in the literature. However, local influence was more manifest here than it was with milk. It may be concluded that the content of 226Ra found in the observed food, produced in the South-Bohemian region, was not markedly different from values presented in the literature and the results of the present work were mostly similar to lower data reported in the literature. (author)