Retention and Removal of 131I from Contaminated Vegetables

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Abstract
Iodine-131 was applied as a spray (NaI solution) to various edible food plants to examine retention and removal characteristics under controlled conditions as a guide in developing potential countermeasures for radioactive releases from nuclear reactors, fuel reprocessing plants or other sources. Leafy plants were highest in retention capability and would warrant greatest concern in any release. Seventy-five to ninety per cent of the 131I deposited on most vegetables can be removed by ordinary household preparation practices; thus it would seem that extremely high contamination levels would have to occur before usage would be completely restricted. Solving the problem of 131I intake during major releases may be as simple as converting to processed foods during the emergency period but the implications on public, agricultural and industrial interests cannot be overlooked. Knowledge of the comparative 131I removal characteristics for various plant foods would aid in determining appropriate courses of action.

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