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Shokuhin Eiseigaku Zasshi. 2013;54(1):65-70.

[Variation in amount of radioactive cesium before and after cooking dry shiitake and beef].

[Article in Japanese]

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National Institute of Health Sciences, Setagaya-ku, Tokyo, Japan.


We investigated the change of radioactive cesium content in food due to cooking in order to estimate the internal radiation exposure due to from radioactive materials in food. Our results revealed that soaking dry shiitake in water decreased the radioactive cesium content by about 50%, compared with that present in uncooked shiitake. Radioactive cesium in beef was decreased by about 10%, 12%, 60-65% and 80% by grilling, frying, boiling and stewing, respectively, compared to uncooked beef. For cooked beef, the decrease in the ratio of radioactive cesium was significantly different among the types of cooking. The decrease ratio of radioactive cesium in boiled and stewed beef was 8 times higher than that in grilled and fried beef.

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