Radionuclides in the Food Chain

517 Pages·1988·16.013 MB·English

by  M. Zifferero (auth.), John H. Harley Ph.D., Gail D. Schmidt M.Sc., Giovanni Silini Ph.D. (eds.)

Radionuc1ides in the Food Chain
ILSI
Sponsored by
the International
MONOGRAPHS Life Sciences Institute
M.W. Carter
Editor -in-Chief
Radionuclides
in the
Food Chain
J.H. Harley G.D. Schmidt G. Silini
Editors
Springer-Verlag
Berlin Heidelberg New York
London Paris Tokyo
Melvin W. Carter, Ph.D., International Radiation Protection Consultant
4621 Ellisbury Drive, Atlanta, GA 30338, USA
John H. Harley, Ph.D., Consultant
P.O. Box M-268, Hoboken, NJ 07030, USA
Gail D. Schmidt, M.Sc.
Health Physicist, US Food and Drug Administration, Center for Devices and RadiologiCal Health,
Rockville, MD 20857 USA (presently retired and residing at 10025 Lloyd Road, Potomac, MD
20854)
Giovanni Silini, Ph.D.
Secretary, United Nations Scientific Committee on the Effects of Atomic Radiation (UNSCEAR),
Vienna International Center, A-1400 Vienna, Austria
Library of Congress Cataloging-in-Publication Data
Radionuclides in the food chainl[edited by] Melvin W. Carter ... ret al.].
p. cm.
Bibliography: p.
ISBN 0-387-19511-4
1. Radioactive contamination of food. 2. Radioactive pollution.
I. Carter, Melvin W.
TX571.R3R34 1988
363.1'92-dc 19 88-23255
Printed on acid-free paper
© 1988 by Springer-Verlag New York Inc.
Softcover reprint of the hardcover I st edition 1988
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Typeset by Arcata Graphics/Kingsport Press, Kingsport, Tennessee.
9 8 765 432 1
ISB'l-13: 978-1-4471-1612-7 e-ISBN-13: 978-1-4471-1610-3
DOl: 10.1007/978-1-4471-1610-3
Preface
The Symposium on Radionuclides in the Food Chain, sponsored by the Interna
tional Life Sciences Institute in association with the International Institute for
Applied Systems Analysis, was intended to bring together policymakers and
other representatives of the food industry with radiation experts involved in
measuring and assessing radioactivity in foodstuffs. The symposium was made
timely by the problems arising from the nuclear reactor accident at Chernobyl,
in the USSR, which brought out the lack of international agreement on guidance
for responding to such radionuclide contamination of food and foodstuffs.
The presentations by the radiation experts covered the sources of radionu
clides-natural radioactivity, fallout from nuclear weapons tests, routine releases
from nuclear facilities, and various nuclear accidents. The speakers represented
a broad distribution in both scientific disciplines and international geographic
origin. They summarized the available data on measurements and indicated
the current procedures for assessing radiation exposure. It was hoped that the
food industry representatives would bring out the problems posed to industry
and governments by the presence of radioactivity in food.
Because of the diverse sources of data and backgrounds of the speakers,
there was not complete uniformity in the units used in the presentations. The
conversions are not complex and are summarized here to allow the reader to
have the data in the Systeme International (SI) units. For the amount of a
radionuclide, 1 picocurie (pCi), or 10-12 curie, is equal to about 0.04 becquerels
(Bq) in SI units. For absorbed dose of radiation in air or tissue, 100 rads is
equal to 1 gray (Gy) in SI units. External radiation exposure has also been
reported in terms of the roentgen (R), which can be considered to be numerically
equal to the rad. To allow for the different biological effects of alpha, beta,
and gamma irradiation, the dose equivalent replaces the absorbed dose in most
of the data summaries presented here. The SI unit for dose equivalent is the
sievert (Sv), which is equal to 100 rem. An absorbed dose of 1 Gy from beta
or gamma radiation is 1 Sv, whereas for alpha radiation, 1 Gy = 20 Sv. Because
of the magnitudes of the dose equivalents listed, they are usually reported in
mSv, or thousandths of a sievert.
Basic guidance for addressing the accidental contamination of food exists in
vi Preface
the recommendations of the International Commission on Radiological Protec
tion and the several international organizations. The computation of concentra
tions permitted in food, referred to as derived intervention levels (DILs), involves
many assumptions on the extent of contamination and dietary habits of a given
population.
In response to the Chernobyl Nuclear Reactor accident, the levels and actions
adopted by various countries, both in Europe and in the rest of the world,
varied quite widely. This resulted in considerable concern by the public and
political leaders as to the safety of the food supply. Certainly some of the
response and concern was an overreaction and resulted in unnecessary actions
and costs to society.
In response to this situation, the various international organizations (Commis
sion of the European Communities, International Atomic Energy Agency, World
Health Organization, Food and Agricultural Organization, and Nuclear Energy
Agency) have initiated (or continued) efforts to develop guidance on acceptable
levels of radionuclides in food (or DILs) resulting from accidental radionuclide
contamination. As reported in various papers presented at this international
conference, these efforts have resulted in different values for the DILs. Uncer
tainty as to the appropriate values still exists.
This conference has made it clear that there is an urgent need for harmonization
of such levels (or DILs) to assure credibility and public safety worldwide and
as a basis for the accommodation of world trade. The conference has highlighted
the issues, and it now remains for the international organizations to agree on
harmonized or generic DILs for radioactive contamination of food resulting
from nuclear accidents and to establish effective procedures for dealing with
radionuclides in the food chain.
It is of interest to note that in October 1988, some two and one half years
subsequent to the Chernobyl Nuclear Reactor accident, problems are continuing
to occur with regard to radionuclide contamination of certain foods in locations
such as the United Kingdom, Europe, Scandinavia, Lapland, and the Middle
East. The continuing strict controls are deemed warranted by national authorities
to ensure the safety of foodstuffs for human consumption. This contamination
resulted from fallout from the Chernobyl accident.
Atlanta, Georgia Melvin W. Carter
Editor-in-Chief
Hoboken, New Jersey John H. Harley
Rockville, Maryland Gail D. Schmidt
Vienna, Austria Giovanni Silini
Contents
Preface v
Contributors xi
Acronyms and Abbreviations xiii
Part I. Introduction
Chapter 1. A Post-Chernobyl View 3
M. Zifferero
Chapter 2. Structural Problems in Large-Scale Crisis-Management
Systems . . . . . . . . . . . . . . . . . . . . . 10
B. Segerstahl
Chapter 3. Links in the Transmission of Radionuclides Through Food
Chains . . . . . . . . . . . . . . . . . . . . . .. 22
E.E. Pochin
Part II. Fundamental Information
Chapter 4. Biological Effects of Ionizing Radiation 35
G. Silini
Chapter 5. Assessment of Dose From Man-Made Sources 45
w. Jacobi
Chapter 6. Naturally Occurring Sources of Radioactive Contamination 58
J.H. Harley
Chapter 7. International Recommendations on Radiation Protection 72
B. Lindell
viii Contents
Part III. Environmental Pathways Critical to Humans
Chapter 8. Airborne Contamination 87
Yu.A. Izrael and V.N. Petrov
Chapter 9. Radionuclides in the Aquatic Environment 99
R.J. Pentreath
Chapter 10. Soil-Borne Radionuclides 120
Y. Yamamoto
Chapter 11. Effect of Local Conditions on Coefficient of Radionuclide
Transfer Through Food Chains .......... 133
R.M. Barkhudarov, V.A. Knizhnikov, N.Y. Novikova,
and E. V. Petukhova
Chapter 12. Long-Lived Man-Made Radionuclides in the Soil-Plant
System . . . . . . . . . . . . . . . . . . . 136
F.A. Tikhomirov
Part IV. Consequences of Radionuclide Release to Health, Safety,
and the Environment
Chapter 13. Experience at Windscale-1957 147
H.J. Dunster
Chapter 14. The Accident at Three Mile Island-1979 157
T.M. Gerusky
Chapter 15. Food-Chain Contamination From Testing Nl,lclear Devices 172
M. W. Carter and L. Hanley
Chapter 16. The Removal and/or Reduction of Radionuclides in the
Food Chain ..................... 195
M.J. Arnaud
Part V. Effects of Radionuclides in Food and Water Supplies
Chapter 17. Long-Term Health Effects of Radionuclides in Food and
Water Supplies .................... 217
A.C. Upton and P. Linsalata
Contents ix
Chapter 18. Radionuclides and Genetic Risks 236
K. Sankaranarayanan
Chapter 19. Evaluation Procedures .................. 264
E.D. Rubery
Part VI. Risk Management of Food and Water Supplies
Chapter 20. Procedures on Assessment and Measures of Safety for the
Population After the Chernobyl Accident . . . . . . . .. 285
Yu.A. lzrael and V.N. Petrov
Chapter 21. Radioactivity in Food:
Surveillance Procedures in the United Kingdom ..... 291
G.F. Meekings
Chapter 22. Methodology for Surveillance of the Food Chain as
Conducted by the United States ..... . . .. 302
C.R. Porter, l.A. Broadway, and B. Kahn
Chapter 23. Identification and Reliability of Parameters for the
Assessment of Derived Intervention Levels for Control
of Contaminated Foodstuffs ............... 323
A. Kaul
Chapter 24. Use of Mathematical Models in Risk Assessment and Risk
Management ...................... 335
M.D. Hill
Part VII. Development of Guidelines for Safety Evaluation
of Food and Water After Nuclear Accidents
Chapter 25. Development of Guidelines for Safety Evaluation of Food
and Water After Nuclear Accidents:
Procedures in North America 365
G.D. Schmidt
Chapter 26. The Development of WHO's Approach to DILs ..... 381
P.l. Waight
Chapter 27. FAO Recommended Limits for Radionuclide Contamination
of Food ......................... 389
l.R. Lupien and A. W. Randell
x Contents
Chapter 28. Radionuclides in Food:
Radiation Protection Considerations 398
D.l. Beninson
Part VIII. Regulatory and Control Programs
Chapter 29. Radionuclides:
Regulatory and Control Programs ............ 409
R.i. Ronk and P. Thompson
Chapter 30. Regulation and Control of Radionuclides in Food in a
European Socialist Country-Hungary .......... 421
L.B. Sztanyik
Chapter 31. Control of Radioactivity in Foodstuffs in the European
Economic Community .................. 436
P.S. Gray and F. Luyckx
Chapter 32. Derived Intervention Levels in Food:
The Canadian Approach ................. 447
E. Somers, M.B. Cooper, and D.P. Meyerhof
Chapter 33. Perceived Risks of Radionuclides:
Understanding Public Understanding ........... 453
B. Fischhoff and o. Svenson
Part IX. Summary
Chapter 34. Radionuc1ides in the Food Chain ............ 475
W.K. Sinclair
Glossary Words . . . . . .. 485
Selected Glossary for the ILSI Monograph Radionuclides
in the Food Chain ................. . 487
Index 499
Contributors
The complete affiliations for all authors are given as footnotes to the opening
pages of their chapters. These page numbers are given in the list below.
M.J. Arnaud, Ph.D., Nestle Research Centre 195
R.M. Barkhudarov, Ministry of Health 133
D.l. Beninson, M.D., Ph.D., Comisi6n Nacional de Energia Atomica 398
1.A. Broadway, Ph.D., US Environmental Protection Agency 302
M.W. Carter, Ph.D., International Radiation Protection Consultant 172
M.B. Cooper, Australian Radiation Laboratory 447
H.l. Dunster, C.B., A.R.C.S., B.Sc., M.S.R.P., National Radiological Protec
tion Board 147
B. Fischhoff, Ph.D., Carnegie-Mellon University 453
T.M. Gerusky, B.S., C.H.P., Pennsylvania Department of Environmental Re
sources 157
P.S. Gray, B.Sc., M.Sc., F.R.S.C., Commission of the European Communi
ties 436
L. Hanley, M.Sc., Georgia Institute of Technology 172
1.H. Harley, Ph.D., Consultant, Hoboken, New Jersey 58
M.D. Hill, M.A., M.Sc., National Radiological Protection Board 335
Yu.A. Izrael, USSR Academy of Sciences, USSR State Committee for Hydro
meteorology 87, 285
W. lacobi, Professor, GSF, Institut fUr Strahlenschutz 45
B. Kahn, Ph.D., Georgia Institute of Technology 302
A. Kaul, Professor, Institute for Radiation Hygiene 323
V.A. Knizhnikov, Ministry of Health 133
B. Lindell, Dr.Sc., National Institute of Radiation Protection 72