Decontamination of radioactive milk--a review

Elution of Radioactive Cesium from Tofu by Water Soaking

Elution of cesium-137 (¹³⁷Cs) from tofu into water was investigated to know the behavior of ¹³⁷Cs during preservation and cooking. The food processing retention factor (Fr) reached 0.55 when tofu was soaked in water at a ratio of 1:2 w/w for 24 h at 4°C. Doubling the amount of water did not further significantly decrease Fr. When tofu was held in water at a ration of 1:2 w/w at a temperature of 80℃ for 50 min, Fr was 0.72. Increasing the amount of water to 10 times the tofu weight did not further reduce Fr significantly. Cesium-137 is mostly bound to tofu and does not freely diffuse into water. Tofu was then soaked in water at a ratio of 1:2 w/w at 4℃ for 24 h, placed in new water at a ratio of 1:2 w/w, and held at 80℃ for 50 min, resulting in an Fr 0.33. This value is close to an estimated Fr calculated by multiplying the Fr of 0.55 from soaking at 4°C by the Fr of 0.72 from the hot water treatment. The calculated Fr from soybeans sequentially processing into tofu, soaking tofu at 4°C for 24 h and in hot water at 80°C for 50 min was about 0.1, indicating 90% removal of ¹³⁷Cs. Degree of decrease in ¹³⁷Cs during preservation and cooking of tofu demonstrated in this study will be useful for exposure assessment of ¹³⁷Cs through oral intake of contaminated soybeans after processing and cooking.

Reduction in the Radiocesium in Meats of the Sika Deer and Wild Boar by Cooking

ABSTRACT

The behavior of radiocesium in wild animal meats upon cooking was investigated. The ratio of the concentration change (processing factor, Pf), remaining ratio (food processing retention factor, Fr), and removal ratio of radiocesium in the meats by grilling, boiling, and steaming were determined. Differences in cooking methods, rather than differences in meat parts or animal species, clearly influenced the Pf, Fr, and removal ratios. The mean Fr values were 0.9 (range, 0.7 to 1.0) for grilling, 0.6 (range, 0.4 to 0.7) for boiling, and 0.5 (range, 0.4 to 0.7) for steaming. The removal effect of grilling (11%) was lower than that of boiling (41%) or steaming (47%). The mean value of Pf was 1.2 (range, 1.1 to 1.6) for grilling, 0.8 (range, 0.6 to 0.9) for boiling, and 0.8 (range, 0.7 to 1.0) for steaming. The radiocesium concentration in the meats increased only upon grilling, but not by boiling or steaming. This difference is due to the lower removal effect of grilling than that of boiling and steaming. Therefore, boiling and steaming were more effective than grilling for removing radiocesium and reducing its concentration in wild animal meats. Furthermore, the ratio of water content fluctuations due to boiling was negatively correlated with Pf and Fr. It was evident that greater reductions in water content resulted in lower concentrations and improved radiocesium removal in the meats. These results suggest that some of the radiocesium naturally present in the meats is soluble in water and that the radiocesium dissolved in water can be removed from the meat with the release of water from the tissue.

HIGHLIGHTS

Nutrition in emergencies: Issues involved in ensuring proper nutrition in post-chemical, biological, radiological, and nuclear disaster

Accidental or deliberate exposure to chemical, biological, radiological, and nuclear (CBRN) agents poses considerable threat throughout the world. Under such conditions, ensuring proper nutrition is a difficult task due to contamination of food available in the affected area. Generally, food is not prepared or served in an environment contaminated by CBRN agents. Foods that are properly packed need to be decontaminated from outside before use. These agents get incorporated in to food chain. Therefore, especially the foliage vegetables, milk and meat products from affected area are not fit for consumption. Potassium iodide has protective role, as radioiodine uptake into the thyroid can be blocked by its pharmacological doses. This is most effective when taken before exposure, but still has significant effects up to five to six hours postexposure. The antioxidant vitamins and minerals may be included in therapeutic feeding programs, as they are known to protect against oxidative stress. Minimum requirement of calories and nutrients are similar to other disasters and are discussed in the present review.

The influence of major components on the direct chromatographic recovery of a protein from transgenic milk

This work presents a systematic evaluation of the influence of lipids and casein on the performance of a chromatographic capture step for the recovery of a target protein from transgenic milk. Lactoperoxidase (LPO) was spiked at concentrations typical of those to be expected for transgenic proteins in commercial bovine milk and the dynamic adsorption of LPO to fixed beds of SP Sepharose FF studied in frontal analysis experiments. By removing successively selected components from whole milk, their individual influence on the dynamic adsorption behaviour of LPO could be studied. A mathematical model, fitted to the breakthrough curves of LPO, provided a quantitative measure of parameters describing mass transfer and adsorption in the column. A significant reduction in column capacity for LPO in the presence of milk or whey was recorded, which could be attributed to competing adsorption of alkaline earth metal ions to the cation exchange resin. While the high concentrations of lipids present in whole milk did strongly reduce the column permeability, no significant influence of either casein or low concentrations of lipids on the hydraulic properties of columns or on the adsorption of LPO could be detected. The results indicate that chromatography, which forms an essential part of all current large-scale processes for the recovery of proteins from transgenic milk, could potentially be moved further upstream. Alternatively, existing operations for the removal of lipid and casein could be re-designed so as to maximise product yields. This suggests that significant product losses during current pre-chromatography milk purification could be reduced or potentially even avoided.

90Sr, 238U, 234U, 137Cs, 40K and 239/240Pu in Emmental type cheese produced in different regions of Western Europe

A method is presented for the determination of (90)Sr and uranium in Emmental type cheese collected in dairy plants from different European countries. Results display a significant correlation (r = 0.708 Student t-test = 6.02) between the (90)Sr content of the cheese and the altitude of grazing. The highest (90)Sr activity is 1.13 Bq kg(-1) of cheese and the lowest is 0.29 Bq kg(-1). Uranium activity is very low with a highest (238)U value of 27 mBq kg(-1). In addition, (234)U/(238)U ratio shows a large enrichment in (234)U for every location. Without any significant indication of the geographic origin of the cheese, this enrichment is believed to be due to the geological features of the pasture, soil and underground water. These results tend to prove that the contamination of milk by uranium originates principally from the water that the cows drink instead of the forage. This finding may have a great importance in models dealing with dairy food contamination by radionuclides following a nuclear accident. Also, the (90)Sr content and to a lesser extent the (234)U/(238)U ratio could be used to trace the authenticity of the origin of the cheese. (137)Cs activity is lower than the detection limit of 0.1 Bq kg(-1) in all the samples collected (n = 20). Based on natural (40)K activity in cheese (15-21 Bq kg(-1)), the decontamination factor for the alkaline cations from milk to cheese is about 20. Plutonium activity stays below the detection limit of 0.3 mBq kg(-1).