Decontamination of radionuclides in food

The release of radionuclides arising from the Chernobyle accident led to widespread contamination of the northern hemisphere through fallout. This accident provided again an opportunity to investigate how and to what extent the radionuclides contamination in crops and animal derived foods could be reduced. The following topics are included in this paper. (1) How to reduce the transfer of radiostrontium and/or cesium from soil to crops: A pH increase of soil is effective for reducing their plant uptake. (2) How to reduce the transfer of radiocesium to animal derived foods: Ammonium-ferric-cyanoferrate (AFCF) should be the most effective compound for radiocesium excretion in the feces. Experiments with lactating cows and/or poultry gave extremely good results with respect to low radiocesium concentrations in milk, meat and eggs. (3) Removal coefficients of radiostrontium, cesium and iodine from contaminated leaf vegetables and cereals during food processing and culinary preparation: Though different by species, more than 80% of cesium and about 50% of strontium and iodine can be removed during culinary preparation of washing and boiling. (4) Simultaneous decontamination of radiocesium and iodine from drinking water and liquid milk: Metal ferrocyanide-anion exchange resin, specifically Fe ferrocyanide one, was successfully used for a rapid and simple decontamination of radiocesium and iodine in the liquid samples arising from the Chernobyle accident. (5) Removal of radiocesium from meat: The meat structurally contaminated with radiocesium is easily and very successfully decontaminated by pickling in NaCl solution and the decontamination is much speeded up by freezing meat before pickling. (author)