Effect of cooking on radionuclide concentrations in waterfowl tissues

Twenty-four commercially raised mallard ducks ( Anas platyrhynchos) were released at reactor radioactive leaching ponds in southeastern Idaho and subsequently collected 56 to 188 days later. Liver, gizzard and carcass were analyzed for radionuclide concentrations before and after cooking. Significan...

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Bibliographic Details
Published in:Journal of environmental radioactivity 1987, Vol.5 (3), p.229-233
Main Author: Halford, Douglas K.
Format: Article
Language:English
Subjects:
Biological and medical sciences
Food industries
Fundamental and applied biological sciences. Psychology
Meat and meat product industries
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Summary:Twenty-four commercially raised mallard ducks ( Anas platyrhynchos) were released at reactor radioactive leaching ponds in southeastern Idaho and subsequently collected 56 to 188 days later. Liver, gizzard and carcass were analyzed for radionuclide concentrations before and after cooking. Significant decreases ( P < 0·05) in 137Cs, 134Cs, 60Co and 110mAg concentrations in carcass and liver samples occurred after cooking. Radionuclide concentrations in gizzard showed no significant change in radionuclide concentrations after cooking. Cesium-134 and 137Cs concentrations decreased by 27% in carcass after cooking and reduced the dose commitment to man by that amount if only the carcass was consumed. No reduction in dose is expected if the carcass and juice were consumed.
ISSN:0265-931X
1879-1700
DOI:10.1016/0265-931X(87)90037-3