Levels and Distributions of 210Pb and 210Po in Selected Seafood Samples in China and Assessment of Related Dose to Population

Determination of 90Sr and 210Pb in food samples by liquid scintillation counting after sequential separation with an extraction chromatographic column

90Sr and 210Pb are considered to be key radionuclides in internal exposure resulting from dietary intake, however, the established methods employed for their detection are time-comsuming. A method for the sequential separation of 90Sr and 210Pb using a Sr·spec resin by LSC measurement is developed, which is highly suitable for food safety monitoring as its minimal sample requirements. The sequential separation of Sr and Pb from the sample was using 0.05 mol/L HNO3 and 0.05 mol/L C6H5O7(NH4)3. The chemical recoveries of Sr and Pb measured using ICP-OES were 72-83% and 80-88%, respectively. The minimum detectable activities of 90Sr and 210Pb in the food sample were 36.2 mBq/kg and 28.6 mBq/kg, respectively, obtained from a 0.1 kg fresh sample and 300 min counting time. The method was validated using reference materials and compared with other methods. The feasibility of the developed method for other highly complex food matrices needs further investigation.

Theoretical Prediction of the 210 Pb Burden in the Skeleton from Radon Exposure and Other Intake Routes

ABSTRACT

The 210 Pb burden in the skeleton is a measurement value suitable for the estimation of the cumulative exposure to radon, based on which the resultant risk of lung cancer can be derived. There have been a handful of studies that successfully measured 210 Pb activity in the bones of volunteers who had chronic exposure to high concentrations of radon occupationally or in their residences. However, the quantitative relationship between measured 210 Pb activity and radon exposure remains elusive. Herein, we investigate the origin of the skeletal burden by employing the biokinetic model recommended by the International Commission on Radiological Protection and modeling various routes of intake. First, the baseline 210 Pb burden for the general public regarding eating assorted foodstuffs and breathing normal air is obtained. It is found that this baseline burden ranges between 7.3 to 46.5 Bq for a 50-y-old (male) person, which characterizes a large variance due to the uncertainty of each route of intake. Next, we concentrate on radon exposure by referring to two experimental studies where the accounts of exposure and the measured 210 Pb burden for each volunteer are documented in detail. From comparing our prediction and measurements, it is found that exposure to higher concentration of radon is the most significant source of 210 Pb intake, and the quantitative differences can be reasonably explained by the uncertainty resulting from regular intake routes. This study establishes the theoretical foundation for assessing one's risk of lung cancer due to radon exposure by measuring the 210 Pb burden in bones.

Seafood dose parameters: Updating 210Po retention factors for cooking, decay loss and mariculture

210Po has been identified as one of the main contributors to ingestion doses to humans, particularly from the consumption of seafood. The amount of 210Po activity concentration data for various types of seafood has increased greatly in recent times. However, to provide realistic seafood dose assessments, most 210Po data requires correction to account for losses that can occur before the seafood is actually consumed. Here we develop generic correction factors for the main processes associated with reduction of 210Po in seafood - leaching during cooking, radioactive decay between harvest and consumption, and sourcing from mariculture versus wild-caught. When seafood is cooked, the overall mean fraction of 210Po retained is 0.74 for all cooking and seafood types, with the means for various seafood types and cooking categories ranging from 0.56 to 1.03. When considering radioactive decay during the period between harvest and consumption, the overall mean fraction remaining is 0.81 across all seafood preservation/packaging types, with estimates ranging from 0.50 (canned seafood) to 0.98 (fresh seafood). Regarding mariculture influence, the available limited data suggest marine fish and crustaceans raised with processed feed have about one order of magnitude lower (×0.10) 210Po muscle content than wild-caught seafood of the same or similar species, although this ratio varies. Overall, this study concludes that 210Po activity concentrations in seafood at the time of ingestion may be reduced to only about 55% compared to when it was harvested. Therefore, correction factors must be applied to any data derived from environmental monitoring in order to achieve realistic dose estimates. The data also suggest lower 210Po ingestion doses for consumers who routinely favour cooked, long shelf-life and farmed fish/crustaceans. However, more data is needed in some categories, especially for cooking of molluscs and seaweed, and for the 210Po content in all farmed seafood.

Evaluation of the radiological dose due to 210Po in commercial clupeid fish collected in the near-shore environment of the high background natural radiation area (HBNRA) on the southwest coast of India

In this study, we quantified the tissue concentration of ²¹⁰Po in a variety of commercial sardine fish species of the family Clupeidae from an area of high background natural radiation area on the southwest coast of India. The smooth belly sardine Amblygaster leiogaster had the lowest ²¹⁰Po concentration in its muscle (45.6 ± 7.9 Bq kg^-1 fresh), while the goldstripe sardine Sardinella gibbosa had the highest (103.4 ± 10.1 Bq kg^-1 fresh). The Annual Committed Effective Dose (ACED) of fried sardine and sardine curry were 134.3-304.3 μSv y^-1 and 226.6-513.5 μSv y^-1, respectively. Of the ²¹⁰Po loss, 20 % was due to frying and 10 % to preparing sardine curry. The effective dose was found to be globally comparable and well below the world limit. Consumption of sardines containing ²¹⁰Po would not pose a health hazard to the residents of Manavalakurchi.