Earticle

초록

영어

Background: Several studies have reported that wild mushrooms contain high amounts of radioactive cesium (137Cs). After the Fukushima Daiichi Nuclear Power Plant Accident, a significantly high concentration of 137Cs has been detected in wild mushrooms, and their consumption may be the cause of the chronic internal exposure of local consumers to radioactivity. Therefore, an accurate evaluation of the internal radioactivity resulting from mushroom ingestion is needed. Materials and Methods: The 137Cs elution rate through the cooking and digestion stages was evaluated using in vitro experiments. The edible mushroom Pleurotus djamor was taken as a sample for the experiments. The mushrooms were cultivated onto solid media containing 137Cs. We evaluated the internal dose based on the actual conditions using the elution rate data. For various cooking methods, the results were compared with those of other wild edible mushrooms. Results and Discussion: From the elution experiment through cooking, we proved that 25%– 55% of the 137Cs in the mushrooms was released during soaking, boiling, or frying. The results of a simulated digestion experiment after cooking revealed that almost all the 137Cs in the ingested mushrooms eluted in the digestive juice, regardless of the cooking method. The committed effective dose was reduced by 20%–75% when considering the dissolution through the cooking process. Conclusion: We found that cooking lowers 137Cs concentration in mushrooms, therefore reducing the amount of radioactivity intake. Besides, since there were differences between mushroom types, we demonstrated that the internal exposure dose should be evaluated in detail considering the release of 137Cs during the cooking stages.

목차

ABSTRACT
Introduction
Materials and Methods
1. Samples
2. Cooking Procedures
3. In vitro Digestion
4. Determination of 137Cs Concentration and Calculation of the Elution Rate
Results and Discussion
1. Dissolution of 137Cs by Cooking in Water or Oil
2. Dissolution in the Digestive Juice of 137Cs in Cooked Mushrooms
3. Evaluation of the Dissolution Rate and the Digestion Effect at Different Digestion Stages
4. Comparison of the Dissolution Rate for Each Type of Mushroom
5. Estimation of the Committed Effective Dose after Mushroom Ingestion
Conclusion
References

키워드

저자

• Kanoko Nishiono [ Graduate School of Science and Engineering, KINDAI University, Osaka, Japan ] Corresponding Author
• Hirokuni Yamanishi [ Atomic Energy Research Institute, KINDAI University, Osaka, Japan ]

참고문헌

발행기관

간행물

표지보기 관심저널 등록

• 간행물명

  방사선방어학회지 [Journal of Radiation Protection and Research]

• 간기

  계간

• pISSN

  2508-1888

• 수록기간

  1976~2026

• 등재여부

  KCI 등재,SCOPUS

• 십진분류

  KDC 559 DDC 629