Reduction of cesium levels in the diet through management of food

Several processes influence the radionuclide concentration of food products during processing: dilution, losses, concentration. Boiling of leaf vegetables yields a decontamination effect of up to 80% in the case of radioiodine. Peeling of potato tubers results in a reduction of the cesium concentration of 30%. The cesium and strontium concentration of flour is a factor of two lower as compared to the corresponding cereal grain due to the milling process. Significant discrimination occurs during the milk processing. The skimmed milk is significantly richer in cesium, iodine and especially in strontium than the cream. It follows that butter is depleted in its radionuclide contents as compared to other milk produce. Strontium is concentrated in the casein. Pressurized cooking in combination with salting or a treatment with acetic acid results in an Cs-activity loss of beef, veal and lamb meat of 50 to 90%. (Author) 3 figs., 7 tabs., 13 refs