Institute of Food Research, National Agriculture and Food Research Organization (NARO), 2-1-12 Kannondai, Tsukuba, Ibaraki 305-8642, Japan.
Institute for Agro-Environmental Sciences, NARO, 3-1-3 Kannondai, Tsukuba, Ibaraki 305-8604, Japan.
J Food Prot. 2023 Mar;86(3):100060. doi: 10.1016/j.jfp.2023.100060. Epub 2023 Feb 6.
Radiocesium dynamics data during food processing are required for the realistic estimation of internal radiation content in food. Radiocesium contamination of leafy vegetables can occur externally due to the adhesion of fallout and/or resuspension from the air, and internally from soil via the root transport. Information regarding the dynamics of both surface and internal radiocesium contamination during food processing is required; however, such information for leafy vegetables is limited compared to other major agricultural products. In this study, the effect of washing on the removal of surface radiocesium contamination by resuspended materials and that of cooking (grilling, boiling, and microwave heating) on internal radiocesium contamination were investigated using komatsuna (Brassica rapa var. perviridis), a leafy vegetable. The surface-contaminated samples were experimentally grown in a difficult-to-return area in Fukushima Prefecture, which has not yet been decontaminated. The internally contaminated komatsuna were obtained after experimental cultivation in a greenhouse with soil containing Cs and no surface contamination. The concentration of Cs in surface-contaminated komatsuna was reduced to approximately half (processing factor: 0.55) after washing with water. However, the annual processing factor ranged from 0.12 to 0.95, suggesting that the growing environment and climatic conditions may affect the removal rate of radiocesium by washing. Internal contamination of Cs was removed by 23% and 14% by boiling and grilling, respectively, but no effect was observed for microwaving. Moreover, the concentration of Cs decreased by 0.66-fold after boiling, while it increased by 1.19- and 1.20-fold after grilling and microwaving, respectively. Therefore, boiling was found to be preferable than grilling or microwaving for radiocesium removal.
在食品加工过程中需要放射性铯的动力学数据，以便对食品中的内部辐射含量进行真实估计。由于沉降物的附着和/或空气再悬浮，叶菜类蔬菜可能会受到外部放射性铯污染，并且还可能通过根部运输从土壤内部受到污染。需要了解食品加工过程中表面和内部放射性铯污染的动态信息；然而，与其他主要农产品相比，有关叶菜类蔬菜的此类信息有限。在这项研究中，使用一种叶菜类蔬菜——小松菜（Brassica rapa var. perviridis），研究了清洗对去除悬浮物质表面放射性铯污染的效果，以及烹饪（烧烤、煮沸和微波加热）对内部放射性铯污染的影响。受污染的表面样品是在福岛县一个尚未去污的难以返回的地区进行实验种植的。内部受污染的小松菜是在温室中用含有 Cs 的土壤进行实验种植获得的，没有表面污染。用自来水清洗后，表面受污染的小松菜中 Cs 的浓度降低到约一半（加工因子：0.55）。然而，年加工因子范围从 0.12 到 0.95，表明生长环境和气候条件可能会影响通过清洗去除放射性铯的速率。煮沸和烧烤分别可去除 Cs 的内部污染 23%和 14%，但微波处理没有效果。此外，煮沸后 Cs 的浓度降低了 0.66 倍，而烧烤和微波处理后分别增加了 1.19 倍和 1.20 倍。因此，与烧烤或微波处理相比，煮沸更有利于去除放射性铯。
