Exposure Due to Radionuclides in Food Other Than During a Nuclear or Radiological Emergency. Part 1, Technical Material / IAEA, issuing body.

Format:

Book

Contributor:

IAEA, issuing body.

Series:

Safety reports series ; Volume 114.

Safety Reports Series ; Volume 114

Language:

English

Subjects (All):

Radioactive contamination of food.

Radioactive substances.

Physical Description:

1 online resource (147 pages)

Edition:

First edition.

Place of Publication:

Vienna, Austria : International Atomic Energy Agency, [2023]

Summary:

This Safety Report, published by the International Atomic Energy Agency, provides technical information on exposure to radionuclides in food under non-emergency conditions. It focuses on natural radionuclides and their contribution to internal radiation doses through ingestion. The report is designed to help Member States assess and manage such exposures, incorporating dietary surveys and statistical analyses. It also references international standards and guidelines for managing radionuclide contamination in food. The publication is jointly sponsored by the Food and Agriculture Organization of the United Nations and the World Health Organization, aiming to establish effective practices for radiation safety in food consumption. Generated by AI.

Contents:

Intro

1. INTRODUCTION

1.1. Background

1.1.1. Radionuclides in food

1.1.2. IAEA Safety Standards

1.1.3. Exposure situations

1.1.4. Existing international guidance

1.1.5. Justification of protective actions and optimization of protection and safety

1.2. Objective

1.3. Scope

1.4. Structure

2. RADIONUCLIDES IN FOOD

2.1. Sources of radionuclides in food

2.1.1. Cosmogenic and primordial radionuclides

2.1.2. Authorized discharges

2.1.3. Nuclear fallout

2.1.4. Unregulated activities

2.1.5. Large scale accidental releases

2.2. National and international reviews

2.2.1. Natural radionuclides

2.2.2. Human‑made radionuclides

2.3. Summary

3. ESTIMATION OF DIETARY INTAKES

3.1. Introduction

3.2. Food consumption data

3.2.1. Indirect methods

3.2.2. Direct methods

3.2.3. International food consumption data

3.3. Dietary sampling methods

3.3.1. Total diet and market basket studies

3.3.2. Duplicate diet and canteen meal studies

3.3.3. Monitoring of individual food products

3.3.4. Summary of dietary sampling methods

3.3.5. Other approaches

3.3.6. Discussion

4. ANALYSIS OF DIETARY EXPOSURE STUDIES AND PATHWAYS

4.1. Introduction

4.2. Dietary dose studies

4.2.1. Literature survey

4.2.2. Total doses

4.2.3. Doses as a function of radionuclide

4.2.4. Comparison with UNSCEAR estimates

4.2.5. Doses as a function of age

4.2.6. Doses as a function of dietary survey type

4.2.7. Discussion

4.3. Natural radionuclides in natural mineral water

4.3.1. Literature survey

4.3.2. Results

4.3.3. Dose from natural mineral waters

4.3.4. Discussion

4.4. Aquaculture

4.4.1. Fishery products

4.4.2. Aquatic plants

4.4.3. Discussion

4.5. Wild foods

4.5.1. Natural radionuclides in terrestrial wild foods.

4.5.2. Human‑made radionuclides in wild foods

4.5.3. Discussion

5. STATISTICAL ANALYSIS OF MEASUREMENT DATA for NATURAL radionuclides in food

5.1. Introduction

5.1.1. Background

5.1.2. Data description

5.2. Data collection

5.2.1. Published data from scientific literature

5.2.2. Monitoring programme data from Member States

5.3. Statistical analysis

5.3.1. Statistical analysis of published and Member State datasets

5.3.2. Statistical analysis of merged datasets

5.3.3. Results of statistical analyses

6. SUMMARY

6.1. Introduction

6.2. Potassium‑40

6.3. Uranium and thorium series radionuclides in food

6.4. Other radionuclides in food

6.5. Activity concentrations in individual foods

6.6. Dietary studies

6.7. Knowledge gaps

AppendixLITERATURE REVIEW AND DATA COMPILATION

REFERENCES

Annex I ANALYTICAL TECHNIQUES TO IDENTIFY AND QUANTIFY RADIONUCLIDES IN FOOD

Annex II STATISTICAL ANALYSES OF NATURAL RADIONUCLIDES IN FOOD

Annex III EXPLORING THE DISTRIBUTION OF 210Po IN MOLLUSCS

LIST OF ABBREVIATIONS

CONTRIBUTORS TO DRAFTING AND REVIEW.

Notes:

Description based on publisher supplied metadata and other sources.

Part of the metadata in this record was created by AI, based on the text of the resource.

Description based on print version record.

Includes bibliographical references.

Other Format:

Print version: Exposure Due to Radionuclides in Food Other Than During a Nuclear or Radiological Emergency

ISBN:

9789201113238

9201113234

OCLC:

1409030577