Analysis of Foods for Radioactivity

Radioactivity is always present to some degree in foods. Nowadays, the issue has become more noticeable as consumers become more aware and start to do research on radioactivity.

Foodstuffs are exposed to radioactivity from four sources in total, one natural and three artificial.
- The natural source of radioactivity, potassium-40 (40K), an isotope of potassium, is naturally radioactive.
- Industrial radioactivity originates from Nuclear energy, fuel production and reprocessing facilities, fossil fuel power plants, laboratories and even hospitals.
- Weapons testing, as it is known, airborne residues from atmospheric weapons tests conducted in the 1960s caused relatively large contamination of crops and other foodstuffs.
- The accident that occurred in Fukushima Daiichi after the Chernobyl and Japan earthquake can be given as examples of accidents involving radioactivity.

Strict control and effective analysis are required to detect radioactive substances in food. Control of radionuclides in foods can be achieved by using Germanium Semiconductor Detector.

• The weight of a chopped food sample is measured. It is taken roughly.
• It is placed inside a box-shaped detector covered with a thick layer of lead.
• The amount of radioactive cesium is measured.
• Finally, the measurement results are evaluated.