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J Environ Radioact. 2014 Jul 15;137C:96-104. doi: 10.1016/j.jenvrad.2014.06.019. [Epub ahead of print]

An assessment of the 210Po ingestion dose due to the consumption of agricultural, marine, fresh water and forest foodstuffs in Gudalore (India).

Author information

  • Department of General Studies, Jubail University College, Jubail Industrial City, Jubail, Saudi Arabia. Electronic address: akshu.gaya@gmail.com.

Abstract

The activity concentration of 210Po in cereals, pulses, food materials of animal origin, vegetables and spices collected from Gudalore (India) has been estimated by radiochemical method. The activity concentration of 210Po in cereals is found to vary from 124 to 604 mBq kg-1. Raw rice registered the highest mean activity 504 ± 61 mBq kg-1. In pulses 210Po activity concentration varies from 42 to 320 mBq kg-1 and the highest activity is found in black lentil with the average value of 172 ± 38 mBq kg-1. Leafy vegetables registered the highest 210Po activity concentration (662-7336 mBq kg-1) and are followed by tuber vegetables (390-1269 mBq kg-1) and then by other vegetables (75-595 mBq kg-1). The higher concentration of 210Po observed in leafy vegetables may be attributed to the dry deposition of 210Po and other daughter products of 222Rn on large leaf surfaces from the air. Among animal products fish of marine origin registered the highest 210Po activity concentration 36,850-48,964 mBq kg-1. The mean 210Po activity concentration in coffee has been estimated as 7500 mBq kg-1. The activity concentration of 210Po in leaf and bark of tree Cinnamom zeylanicum, a popular spice, is found to vary from 3500 to 11,100 mBq kg-1 and 1600-3400 mBq kg-1. The consumption of marine and fresh water fish contribute 60.7% (506.1 μSv y-1) to the total ingestion dose received. Cereals being consumed in a large scale, contribute 23.4% (194.9 μSv y-1) of the total ingestion dose received. The contribution from spices and leafy vegetables consumed is 5.8% (48.1 μSv y-1) and 6.5% (54.3 μSv y-1), respectively. The remaining 3.6% (30.0 μSv y-1) contribution to the total ingestion dose comes from other food materials and vegetables.

Copyright © 2014 Elsevier Ltd. All rights reserved.

KEYWORDS:

(210)Po; Equivalent dose; Food materials; Leaf vegetables; Spices; Tuber vegetables

PMID:
25036917
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