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Distribution of Radioactive Cesium during Wild Boar Meat Processing
Mitsuru Yoshida1, Mayumi Hachinohe2, Takayuki Miura1
1Department of Food Science and Technology, Faculty of Applied Life Science, Nippon Veterinary and Life Science University, 1-7-1 Kyonancho, Musashino, Tokyo 180-8602, Japan.
Journal of Food Protection
|June 10, 2022
Summary
Boiled ham processing effectively reduced radioactive cesium (Cs) in wild boar meat. Other methods like smoking or steaming concentrated Cs due to moisture loss, highlighting boiling as the best method for Cs reduction.
Area of Science:
- Food Science
- Radiochemistry
- Environmental Health
Background:
- Wild boar meat can accumulate radioactive cesium (Cs) from environmental contamination.
- Understanding how food processing affects radioactive Cs levels is crucial for food safety.
Purpose of the Study:
- To quantify the changes in radioactive cesium (Cs) concentration and quantity in wild boar meat during various processing methods.
- To determine the effectiveness of different processing techniques in reducing radioactive Cs.
Main Methods:
- Wild boar meat with high radioactive Cs levels was processed into bacon, sausage, and ham.
- Processing factors (Pf) and food retention factors (Fr) were calculated to assess Cs changes.
- Methods included smoking, boiling, pickling, desalting, and steaming.
Main Results:
- Smoking and steaming did not reduce Cs quantity; moisture loss led to Cs condensation (e.g., bacon Pf=1.18).
- Liquid-based processes like boiling and pickling effectively removed Cs by leaching into water (e.g., boiled ham Fr=0.27).
- Boiled ham showed the highest reduction in radioactive Cs (Pf=0.30, Fr=0.27).
Conclusions:
- Processing wild boar meat into boiled ham is the most effective method for reducing radioactive cesium.
- Bacon and steamed sausage processing can lead to Cs concentration due to moisture loss.
- Liquid-immersion processing is key for effective radioactive Cs removal from contaminated meat.
