REDUCING THE RISKS OF CONSUMING THE GIFTS OF THE FOREST
Keywords:
safety, specific activity, mushrooms, radionuclides, cooking technology, cesium-137.
Abstract
After the accident at the Chernobyl nuclear power plant, the forests of the affected areas of the Polissky region remained a radiological landscape factor in the formation of significant doses of internal exposure to the population, because 75-85% of the dose of radiation exposure a person receives through the consumption of food products contaminated with radionuclides, and the situation in the forests remains critical. Despite the fact that forest mushrooms are the most intensive accumulators of radionuclides, they are collected and used. One of the most common methods of storing mushrooms is drying. According to the results of our research, the specific activity of porcini mushrooms and real chanterelles when dried increases by 7-21 times, common buttercups – by 7-17 times, cartilage and porcini mushrooms – by 14 times, porcini mushrooms – by 11-16 times, birch trees – by 14 -15 times, Polish mushrooms – 17-25 times, pork – 21 times. Taking into account the significant mosaic of radioactive contamination of "mushroom areas", as well as the diet of local residents who eat mushrooms throughout the year, the goal of our research was to solve the issue of reducing the risks of dangerous consumption of forest gifts by determining the technology of culinary processing. Radiometric studies of samples of fresh and dry mushrooms were carried out in the radiological laboratory of the Zhytomyr Regional Laboratory Center of the Ministry of Health of Ukraine on gamma spectrometers SEG-001, AKP-S No. 64, SEG-002, AKP-S No. 08500, AKP-S No. 08300. The conducted studies have established that the simplest and optimal method of processing fresh mushrooms is boiling for 10 minutes in a 1:10 ratio of mushrooms and 3% common salt solution, which reduces the content of 137Cs by 2.0-2.4 times. An effective method of processing dry mushrooms is soaking in water for 12 hours, which reduces their specific activity by 5.9-6.3 times, depending on the species. Additional boiling in 3% saline solution (1:10) for 10-15 minutes. reduces the content of 137Cs by another 1.8-2.1 times. This double processing of dry mushrooms at home makes it possible to reduce their specific activity to the level of the regulatory requirements of DR-2006. To reduce the risks of dangerous consumption of forest gifts, it is necessary to ensure a strict system of control by specialists of the State Production and Consumer Service for their safety on the entire food chain from the forest to the table, remove dangerous products from circulation, constantly conduct monitoring studies, inform the population about their danger, culinary processing technologies and limit their use even in areas with a low level of radiation pollution.
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Published
2023-11-20
How to Cite
Kotelevich, V. A., Huralska, S. V., & Honcharenko, V. V. (2023). REDUCING THE RISKS OF CONSUMING THE GIFTS OF THE FOREST. Bulletin of Sumy National Agrarian University. The Series: Veterinary Medicine, (3(62), 50-60. https://doi.org/10.32782/bsnau.vet.2023.3.7
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