Radioactivity
and Food
An
annual report is published jointly by MAFF and the Scottish Environment
Protection Agency (SEPA) showed that consumers' exposure to radioactivity
via the food-chain in 1999 remained well below nationally and internationally
recommended limits of 1 millisievert
per year. An American study
found that radioactivity of food is due mainly to accumulations of Ra226,
Th232, K40, C14 and H3. These
contribute about 0.2 mSv to the total annual dose from natural radiation
sources. Public water supplies are unlikely to contain significant amounts of radon. However, private supplies (such as from wells or boreholes) can contain high levels of dissolved radon. This can happen if ground waters have filtered though uranium or radium rich rocks. This is rare but can result in high levels of dissolved radon. Radon released from water usage in these cases then contributes to room air concentrations of the gas and may also increase intestinal cancer risks though direct ingestion of the water. Radioactive Isotopes
in food due to human activity The accident at the Chernobyl nuclear plant made us very aware of how quickly radioisotopes are incorporated into the food chain. Almost immediately increased radiation levels were found in leafy green vegetables growing in contaminated fields and in cows' milk (due to the 'radioactive grass'). Radioactive particles that went up into the atmosphere fell down to Earth dissolved in raindrops, steadily increasing the radioactivity of the soil for several weeks. Early estimates of how quickly radiation levels would drop were found to be wrong. Instead of decreasing levels of radioactivity crops were found to have successively increased levels. Animals grazing on contaminated fields concentrated radioisotopes in their tissues, and passed them on to the carnivore that eats them. Humans eating the
animals or vegetation that are contaminated then get a larger than normal
dose of radioisotopes that produce ionizing
radiation within their bodies. This can lead to DNA
damage and mutations and cancers. Discharges from nuclear power plants are carefully monitored and restricted by the Government departments that have responsibility for the environment and food. The highest estimated level of exposure to consumers from artificially produced radionuclides in food from around the Sellafield area is only 10% of the recommended limit compared to 14% in 1996. This is mainly due to the decreased consumption of some shellfish. However the report also demonstrates that natural radionuclides such as lead-210, polonium-210 and carbon-14 are by far the most important source of exposure in the average diet of consumers.
: Useful URLs : http://www.foodstandards.gov.uk/surv/rifeprevious.htm |
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