Cooking of the dried mushrooms as an effective solution for the reduction of the 137Cs concentration
https://doi.org/10.21514/1998-426X-2019-12-4-82-88
Abstract
The aim of the current study was to evaluate the effectiveness of cooking (washing, soaking and boiling) of the mushrooms to reduce the 137Cs concentration. The following tubular dried mushrooms were selected for the study: Boletus edilus (cepe), porcini lurid boletus, annulated boletus, orange-cup boletus, variegated boletus and bay bolete. The mushrooms were collected in 2016 in the Bryansk region areas (Gordeevsky, Klintzovsky and Krasnogorskiy districts) with the maximum contamination after the Chernobyl NPP accident. The activity concentration of 137Cs was determined by gamma-spectrometry. Effectiveness of cooking was assessed by calculating the coefficient of cooking reduction equal to the ratio of the activity of 137Cs in water fraction to the activity in the initial dried mushroom sample. The results of the study indicated that the most effective way of cooking the mushrooms was washing, allowing reducing the concentration of 137Cs by 49%. The major part of 137Cs was transferred to the water fraction with the first decanting – 32%; with the consecutive two decantings – 11% and 6%, respectively. During the soaking of mushrooms, 26% of 137Cs is transferred into the water fraction within the first 3 hours: 14% – during the first hour, 9% – in the second and 3% – in the third. Increase in the soaking time had low effect on the reduction of the concentration of 137Cs and reduced the taste characteristics of the meal. The complex use of all three stages of cooking (washing, soaking and boiling) allows reducing the concentration of 137Cs up to 75% in the mushroom broth.
About the Author
Kseniya V. Varfolomeeva
Saint-Petersburg Research Institute of Radiation Hygiene after Professor P.V. Ramzaev, Federal Service for Surveillance on Consumer Rights Protection and Human Well-Being
Russian Federation
Russian Federation
Junior Researcher, Laboratory of Ecology
Mira Str., 8, Saint-Petersburg, 197101
References
1. Mamikhin S.V. the role of macromyceta as the collectors of 137Cs in forest ecosystems. Radiation biology. Radioecolgy, 2012, vol. 52, No 5, pp. 546-552. (In Russian)
2. Kaduka M.V., Shutov V.N. Dynamics of the concentration of the radioactive cesium in the food products. Radiationhygienic aspects of the negotiation of the consequences of the Chernobyl NPP accident. Ed. By academic of RAS G.G. Onishenko and prof. A.Yu. Popova. St-Petersburg, NIIRG after prof. P.V. Pamzaev, 2016, vol. 1, pp. 143-157. (In Russian)
3. Ponomarenko V.V., Panov A.V., Gordienko E.V. Contribution of the forest products to the doses from internal exposure of the public residing on the radioactively contaminated areas. Actual problems of the forest system. Ed. By E.A. Pamphylov. Proceedings. Bryansk, BGITA, 2015, Issue 41, pp. 141-144. (In Russian)
4. Shabaleva M.A., Bulko N.I., Kozlov A.K. Comparative analysis of the forest food products and its contribution to the dose from internal exposure of the residents of Gomel and Mogilev regions. Problemy zdorovya i ekologii = Issues of health and ecology, 2016, pp. 91-95. (In Russian)
5. Varfolomeeva K.V. The role of mushrooms as a long-term source of doses of the internal exposure of the public residing on the contaminated areas of the South-Western areas of Bryansk regions. Materials of the All-Russian scientificpractical conference on the 150 year anniversary of the cathedra of the common and military hygiene with the course of navy and radiation hygiene of the Military Medical Academy after S.M. Kirov. St-Petersburg, VMA, 2015, pp.119-120. (In Russian)
6. Shutov V.N., Kaduka M.V., Kravtsova O.S. [et al.] Protection from radiation: a handbook, 2011, 88 p. (In Russian)
7. Varfolomeeva K.V. Content of Cs-137 in homemade preserves of mushrooms picked in 2014 by local residents in areas affected by radioactive contamination after Chernobyl NPP accident. Radiatsionnaya Gygiena = Radiation Hygiene. 2015;8(3):47-55. (In Russian)
8. Kaduka M.V., Shutov V.N. recommendations on the reduction of the concentration of the radionuclides in food products in the distant post-accidental period. Radiationhygienic aspects of the negotiation of the consequences of the Chernobyl NPP accident. Ed. By academic of RAS G.G. Onischenko and prof. A.Yu. Popova. St-Petersburg, NIIRG after prof. P.V. Pamzaev, 2016, Vol. 1, pp. 277-290. (In Russian)
9. Dvornik A.M., Zhuchenko T.A. The model Forestdose-internal of the internal dose from the forest. Problems of the ecology of the forest in the Polesye region of Ukraine, Vol. 1(7), Zhitomir, Volin, 2000, pp. 139-148. (In Ukrainian)
10. A report. Experimental studies on the reduction of 137Cs concentration in the forest food products (mushrooms) by cooking. Governmental facility of the radiation control and radiation safety “BELLESRAD”. International state university after A.D. Sakharov, Minsk, 2005, 25 p. (In Russian)
11. Bakaytis V.I., Che S.N. Impact of soaking on the reduction of the concentration of heavy metals in mushrooms. Equipment and technology of the food production, 2012, No.4, pp. 1-3. (In Russian)
12. Korzun, V.N. Approaches to the reduction of the doses from internal exposure of the public (a meta-analysis). Environment and health, 2012, № 1, pp. 13-20. (In Ukrainian)
13. The rules of the forestry activities in the zones of the radioactive contamination. Official webpage of the State forestry facility “Novogrudsky forestry”. – Available on: http://novogrudokleshoz.by/?s=Правила+ведения+лесного+хозяйства+в+зонах+радиоактивного+загрязнения (Accessed: 15.03.2019) (In Russian)
14. Korzun V.N. Hygienic problems of the prophylactics of the internal exposure of the individual from chronic exposure by cesium and strontium. Abstract of thesis. Kiev, 1995, 40 p. (In Ukrainian)
15. Korzun V.N. Rational diet and cooking technology considering the radioactive contamination of the environment. Zdorovie i pitanie = Health and diet, 1998, No.2, pp. 12-13. (In Russian)
16. Gminder A., Bening T. Mushroom. An illustrated compendium. Translated from German by N. Liliental. Mitischi, ZAO “BMM”, 2007, 318 p. (In Russian)
17. Acivity concentration of 137Cs and 90Sr in the samples of food and agriculture products, soil and other environmental objects. Method of measurement. St-Petersburg, FGUN NIIRG, 2008, 21 p. (In Russian)
Review
For citations:
Varfolomeeva K.V. Cooking of the dried mushrooms as an effective solution for the reduction of the 137Cs concentration. Radiatsionnaya Gygiena = Radiation Hygiene. 2019;12(4):82-88. (In Russ.) https://doi.org/10.21514/1998-426X-2019-12-4-82-88
Views:
1369
Email this article 