Evaluation of gross radioactivity in foodstuffs

Zorer Ö., OTER Ç.

KERNTECHNIK, vol.80, no.2, pp.174-180, 2015 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 80 Issue: 2
  • Publication Date: 2015
  • Doi Number: 10.3139/124.110492
  • Journal Name: KERNTECHNIK
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.174-180
  • Van Yüzüncü Yıl University Affiliated: Yes


The paper presents the results of radiological investigations of food products sampled in the summer and fall of 2011 and 2012 in different parts of Van, Turkey. Gross radioactivity measurements in food products were evaluated. Food items were divided into eight groups: (1) water, (2) fish, (3) cheese products, (4) fruits, (5) vegetables, (6) herbs, (7) walnut and (8) rock salt. The levels of the gross alpha and gross beta radioactivity in all food samples varied widely ranging from 0.070 to 10.885 Bq/g and from 0.132 to 48.285 Bq/g on dry mass basis, respectively. In one sample, gross alpha and gross beta activity concentrations were found to be relatively high according to the other samples and in all samples, the gross alpha radioactivity was measured lower than the gross beta radioactivity. The gross a and gross beta activities were measured by using alpha/beta counter of the multi-detector low background system (PIC MPC-9604).