Literature DB >> 29631314

Radiostrontium accumulation in animal bones: development of a radiochemical method by ultra low-level liquid scintillation counting for its quantification.

Marco Iammarino1, Daniela Dell'Oro, Nicola Bortone, Michele Mangiacotti, Antonio Eugenio Chiaravalle.   

Abstract

Strontium-90 (90Sr) is a fission product, resulting from the use of uranium and plutonium in nuclear reactors and weapons. Consequently, it may be found in the environment as a consequence of nuclear fallouts, nuclear weapon testing, and not correct waste management. When present in the environment, strontium-90 may be taken into animal body by drinking water, eating food, or breathing air. The primary health effects are bone tumors and tumors of the blood-cell forming organs, due to beta particles emitted by both 90Sr and yttrium-90 (90Y). Moreover, another health concern is represented by inhibition of calcification and bone deformities in animals. Actually, radiometric methods for the determination of 90Sr in animal bones are lacking. This article describers a radiochemical method for the determination of 90Sr in animal bones, by ultra low-level liquid scintillation counting. The method precision and trueness have been demonstrated through validation tests (CV% = 12.4%; mean recovery = 98.4%). Detection limit and decision threshold corresponding to 8 and 3 mBecquerel (Bq) kg-1, respectively, represent another strong point of this analytical procedure. This new radiochemical method permits the selective extraction of 90Sr, without interferences, and it is suitable for radiocontamination surveillance programs, and it is also an improvement with respect to food safety controls.

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Year:  2018        PMID: 29631314     DOI: 10.12834/VetIt.803.3894.1

Source DB:  PubMed          Journal:  Vet Ital        ISSN: 0505-401X            Impact factor:   1.101


  1 in total

1.  Innovative approaches for identifying a mechanically separated meat: evaluation of radiostrontium levels and development of a new tool of investigation.

Authors:  Marco Iammarino; Oto Miedico; Antonio Petrella; Michele Mangiacotti; Antonio Eugenio Chiaravalle
Journal:  J Food Sci Technol       Date:  2019-09-03       Impact factor: 2.701

  1 in total

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