Vitamin Content of Foods Exposed to Ionizing Radiations

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Abstract
In 8 foods analyzed, namely, haddock, beef, turkey, ham (fresh), bacon, peaches, powdered milk and beets, turkey showed a significant decrease in riboflavin, while the niacin content was reduced in peaches. Thiamine was destroyed to the extent of 70 to 95% in all foods tested except powdered milk. Comparison of these results with results previously published indicates that vitamins in foods are less radiosensitive than those in pure solution. The degradation of thiamine occurs by the splitting of the molecule into pyrimidine and thiazole moieties. The thiazole undergoes further degradative changes at higher doses of irradiation.