Radiocesium activity reduction in mushrooms by heat treatment

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F16%3A43874246" target="_blank" >RIV/62157124:16270/16:43874246 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Result language
angličtina
Original language name
Radiocesium activity reduction in mushrooms by heat treatment
Original language description
The total activity of radiocesium is decreasing in forest ecosystems more slowly than it was expected. Hence it is topical to find technology that reduces the radiocesium content in foodstuffs. Some kinds of mushrooms including consumable ones cumulate significant amount of radiocesium (137Cs) from the environment. The 25 samples of edible boletus (Xerosomus badius) always originate from the same location, i.e. the Bohemian-Moravian Uplands, where the contamination of 137Cs has been monitored for a long time using a laboratory semiconductor gamma-spectrometry. To reduce the radiocesium content in the wet samples a pressure cooker was applied with the boiling time of 15 minutes. After cooling juice was separated from the samples. This technology offers 62 percent activity reduction on average in boiled mushrooms.
Czech name
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Czech description
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Publication year
2016
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Article name in the collection
Zborník prednášok a posterových príspevkov Hygiena Alimentorum XXXVII.
ISBN
978-80-8077-486-8
ISSN
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e-ISSN
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Number of pages
4
Pages from-to
196-199
Publisher name
Univerzita veterinárskeho lekárstva a farmácie v Košiciach
Place of publication
Košice
Event location
Štrbské Pleso
Event date
May 18, 2016
Type of event by nationality
EUR - Evropská akce
UT code for WoS article
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