Details
| Originalsprache | Englisch |
|---|---|
| Seiten (von - bis) | 1995-1999 |
| Seitenumfang | 5 |
| Fachzeitschrift | Journal of food protection |
| Jahrgang | 79 |
| Ausgabenummer | 11 |
| Frühes Online-Datum | 1 Nov. 2016 |
| Publikationsstatus | Veröffentlicht - 1 Nov. 2016 |
Abstract
Many species of mushrooms are known accumulators of radioactive cesium (137Cs and 134Cs). Even years and decades after major nuclear accidents, especially those at Chernobyl and Fukushima, mushrooms exhibit high concentrations of these radionuclides. We investigated a simple method for reducing the activity of radiocesium in wild mushrooms (chanterelles, Cantharellus cibarius; and boleti, Boletus edulis) during cooking. The juice generated while cooking mushrooms contains a relatively high fraction of the total cesium. The amount of juice can be increased by washing the mushrooms with water prior to cooking. By removing the juice, up to 29% of the radiocesium can be easily removed from chanterelles. Because boleti have a lower affinity for cesium, activity levels were lower in boleti than in chanterelles. The fraction of radiocesium in the juice was lower in boleti than in chanterelles.
ASJC Scopus Sachgebiete
- Agrar- und Biowissenschaften (insg.)
- Lebensmittelwissenschaften
- Immunologie und Mikrobiologie (insg.)
- Mikrobiologie
Zitieren
- Standard
- Harvard
- Apa
- Vancouver
- BibTex
- RIS
in: Journal of food protection, Jahrgang 79, Nr. 11, 01.11.2016, S. 1995-1999.
Publikation: Beitrag in Fachzeitschrift › Artikel › Forschung › Peer-Review
}
TY - JOUR
T1 - A simple and rapid method for reducing radiocesium concentrations in wild mushrooms (Cantharellus and Boletus) in the course of cooking
AU - Steinhauser, Georg
AU - Steinhauser, Veronika
PY - 2016/11/1
Y1 - 2016/11/1
N2 - Many species of mushrooms are known accumulators of radioactive cesium (137Cs and 134Cs). Even years and decades after major nuclear accidents, especially those at Chernobyl and Fukushima, mushrooms exhibit high concentrations of these radionuclides. We investigated a simple method for reducing the activity of radiocesium in wild mushrooms (chanterelles, Cantharellus cibarius; and boleti, Boletus edulis) during cooking. The juice generated while cooking mushrooms contains a relatively high fraction of the total cesium. The amount of juice can be increased by washing the mushrooms with water prior to cooking. By removing the juice, up to 29% of the radiocesium can be easily removed from chanterelles. Because boleti have a lower affinity for cesium, activity levels were lower in boleti than in chanterelles. The fraction of radiocesium in the juice was lower in boleti than in chanterelles.
AB - Many species of mushrooms are known accumulators of radioactive cesium (137Cs and 134Cs). Even years and decades after major nuclear accidents, especially those at Chernobyl and Fukushima, mushrooms exhibit high concentrations of these radionuclides. We investigated a simple method for reducing the activity of radiocesium in wild mushrooms (chanterelles, Cantharellus cibarius; and boleti, Boletus edulis) during cooking. The juice generated while cooking mushrooms contains a relatively high fraction of the total cesium. The amount of juice can be increased by washing the mushrooms with water prior to cooking. By removing the juice, up to 29% of the radiocesium can be easily removed from chanterelles. Because boleti have a lower affinity for cesium, activity levels were lower in boleti than in chanterelles. The fraction of radiocesium in the juice was lower in boleti than in chanterelles.
KW - Cesium-137
KW - Food safety
KW - Fukushima nuclear accident
KW - Mushrooms
KW - Radioactive contamination
UR - http://www.scopus.com/inward/record.url?scp=84992699705&partnerID=8YFLogxK
U2 - 10.4315/0362-028X.JFP-16-236
DO - 10.4315/0362-028X.JFP-16-236
M3 - Article
C2 - 28221918
AN - SCOPUS:84992699705
VL - 79
SP - 1995
EP - 1999
JO - Journal of food protection
JF - Journal of food protection
SN - 0362-028X
IS - 11
ER -