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[Radioactive caesium contamination in Inago and sustainability of Inago cuisine in Fukushima].

Authors
  • Mitsuhashi, Ryota
  • Mizuno, Hiroshi
  • Saeki, Shinjiro
  • Uchiyama, Sho-ichi
  • Yoshida, Makoto
  • Takamatsu, Yuki
  • Fugo, Hajime
Type
Published Article
Journal
Shokuhin eiseigaku zasshi. Journal of the Food Hygienic Society of Japan
Publication Date
Jan 01, 2013
Volume
54
Issue
6
Pages
410–414
Identifiers
PMID: 24389472
Source
Medline
License
Unknown

Abstract

Inago (edible grasshoppers, Oxya spp.) was a popular food in the Fukushima area, before the reactor accident at Fukushima Dai-ichi Nuclear Power Station in March 2011. We investigated the radioactivity of Cs-134 and Cs-137 contained in Inago captured in Sukagawa, Motomiya, Inawashiro, Date, and Iidate in Fukushima prefecture in 2011 and 2012. The maximum combined radioactivity of Cs-134 and Cs-137 in Inago was 60.7 Bq/kg, which is below the maximum permitted level (100 Bq/kg) in foods established by the government of Japan in April 2012. Furthermore, conventional cooking processes decreased the radioactivity in cooked Inago to under 15.8 Bq/kg, a quarter of that in uncooked Inago. Therefore, we concluded that the health risk of eating Inago is low.

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