Smith, J.T.; Beresford, N.A.. 2003 Radionuclides in foods: the post-Chernobyl evidence. In: D’Mello, J.P.F., (ed.) Food safety: contaminants and toxins. CAB International, 373-390.
Abstract
This chapter discusses the radioactivity in foodstuffs after the Chernobyl accident: reference levels of radioactivity in foods (iodine-131, caesium-134, 137, strontium-90), time-dependent transfer of radiocaesium to foods, risk assessment and risk management. Studies prior to the accident are also presented.
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