SREL Reprint #2441

Radionuclide content of selected root vegetables as influenced by culinary preparation

D. C. Adriano1, A. C. Doswell2, T. G. Ciravolo1, J. E. Pinder III1, and K. W. McLeod1

1University of Georgia, Savannah River Ecology Laboratory, Drawer E, Aiken, SC 29802, USA
2U.S. Department of Energy, Savannah River Operations Office, SRS, Aiken, SC 29802, USA

Abstract: A greenhouse study involving root vegetables (carrot, red beet, and turnips) was conducted primarily to evaluate the effect of culinary processing (light washing, scrubbing, and peeling) on the radionuclide content of the edible portions. In terms of concentration ratio of the radionuclides left in roots after peeling, the trend follows: 90Sr > 137Cs » 234U ≅ 238U ≥ 238Pu. The actinide contents in the roots were apparently due to surface adherence of the contaminated soil particulates as indicated by the diminution of the contents upon brushing the surface, which were further decreased by peeling the skin. Rigorous culinary processing of roots, such as scrubbing or peeling, could substantially diminish the contents of the actinides, but not of the more mobile 90Sr and 137Cs.

Keywords: Radionuclides; Vegetables; Culinary preparation; Scrubbing; Peeling; Radiocesium; Strontium; Plutonium

SREL Reprint #2441

Adriano, D. C., A. C. Doswell, T. G. Ciravolo, J. E. Pinder, III., and K. W. McLeod. 2000. Radionuclide content of selected root vegetables as influenced by culinary preparation. Journal of Environmental Radioactivity 49:307-317.

This information was provided by the University of Georgia's Savannah River Ecology Laboratory (srel.uga.edu).