Food safety control from the aspect of contamination by radionuclides | Kontrola zdravstvene ispravnosti hrane sa aspekta kontaminacije radionuklidima
2009
Dragović, S., Institut za primenu nuklearne energije - INEP, Beograd - Zemun (Serbia)
This work summarizes the sources of radioactivity in food, biological effects of the most significant radionuclides and emphasizes the significance of systematic investigation of radionuclide content in food as important element in the system of food safety control. A review of activity levels of radionuclides in food determined by alpha, beta or gamma sprectrometry are reported. As a consequence of the accident at nuclear plant in Chernobyl, activity levels of biologically significant radionuclides in food were found to be much higher than before the accident. During the last several years activity levels were the same as before the accident. Radionuclides ingested with contaminated food and water may inflict significant biological effects. Ingestion of radionuclides is one of the most significant route of contamination, contributing to the total dose received. The assessment of population exposure to ionizing radiation and planning appropriate protection measures the control of food safety is a necessary procedure.
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