@inproceedings{oai:repo.qst.go.jp:00054443,
 author = {Uchida, Shigeo and Tagami, Keiko and 内田 滋夫 and 田上 恵子},
 book = {Waste Management Symposium Proceedings},
 month = {Jul},
 note = {Removal of radiocesium from food by processing is of great concern following the accident of TEPCO’s Fukushima Daiichi Nuclear Power Plant accident. Foods in markets are monitored and recent monitoring results have shown that almost all food materials were under the standard limit concentration levels for radiocesium (Cs-134+137), that is, 100 Bq kg-1 in raw foods, 50 Bq kg-1 in baby foods, and 10 Bq kg-1 in drinking water; those food materials above the limit cannot be sold. However, one of the most frequently asked questions from the public is how much radiocesium in food would be removed by processing. Hence, information about radioactivity removal by processing of food crops native to Japan is actively sought by consumers. In this study, the food processing retention factor, Fr, which is expressed as total activity in processed food divided by total activity in raw food, is reported for various types of corps. For white rice at a typical polishing yield of 90-92% from brown rice, the Fr value range was 0.42-0.47. For leafy vegetable (indirect contamination), the average Fr values were 0.92 (range: 0.27-1.2) after washing and 0.55 (range: 0.22-0.93) after washing and boiling. The data for some fruits are also reported.},
 title = {Removal of Radiocesium from Food by Processing: Data Collected after the Fukushima Daiichi Nuclear Power Plant Accident},
 year = {2013}
}