Radioactivity in honey of the central Italy. (1st July 2016)

• Record Type: Journal Article
• Authors: Meli, Maria Assunta; Desideri, Donatella; Roselli, Carla; Feduzi, Laura; Benedetti, Claudio
• Is Part Of: Food chemistry. Volume 202(2016)
• Page Start: 349
• Page End: 355
• Publication Date: 2016-07-01
• Subjects: Italian honeys -- Natural and artificial radionuclides -- Alpha and gamma spectrometry; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2016.02.010
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Natural radionuclides and 137 Cs in Italian honey were determined by α and γ spectrometry. The mean activity concentration resulted very low for natural radionuclides. 137 Cs was below the minimum detectable activity concentration in all samples. The doses due to 210 Po ingestion account for 0.002–5.1% of the natural radiation exposure in Italy. The honeys produced in Central Italy were of good quality. Abstract: Natural radionuclides and 137 Cs in twenty seven honeys produced in a region of the Central Italy were determined by alpha ( 235 U, 238 U, 210 Po, 232 Th and 228 Th) and gamma spectrometry ( 137 Cs, 40 K, 226 Ra and 228 Ra). The study was carried out in order to estimate the background levels of natural ( 40 K, 238 U and 232 Th and their progeny) and artificial radionuclides ( 137 Cs) in various honey samples, as well as to compile a data base for radioactivity levels in that region. 40 K showed a mean activity of 28.1 ± 23.0 Bq kg −1 with a range of 7.28–101 Bq kg −1 . The mean of 210 Po activity resulted 0.40 ± 0.46 Bq kg −1 with a range of 0.03–1.98 Bq kg −1 . The mean of 238 U activity resulted 0.020 ± 0.010 Bq kg −1 . 226 Ra and 228 Ra resulted always <0.34 and <0.57 Bq kg −1 respectively, 235 U, 228 Th and 232 Th were always <0.007 Bq kg −1 . 137 Cs resulted <0.10 Bq kg −1 in all samples. The committed effective doses due to 210 Po from ingestion of honey for infants, children and adults account for 0.002–5.13% of the natural radiation exposure in Italy. The honeys produced in Central Italy were of good quality in relation to the studied parameters, confirming the general image of a genuine and healthy food associated to this traditional products.