Radiological Analysis of 137Cs and 90Sr in Wine and Cider from the Fukushima Prefecture

The Fukushima Daiichi Nuclear Power Plant accident in 2011 released substantial amounts of radiocesium (137Cs, 134Cs) and smaller amounts of radiostrontium (90Sr) into the environment. Despite extensive remediation, consumer hesitancy to consume agricultural products from the region persists. This study presents a radioanalytical assessment for a selection of wines and ciders produced in the Fukushima Prefecture. Measurements of 137Cs and 90Sr were performed to allow comparison with national and international food safety regulations and to support efforts aimed at revitalizing local agriculture and public confidence. Results indicate that radionuclide levels in all tested beverages were well below applicable regulatory limits, indicating a correspondingly low potential radiological risk associated with their consumption.