抄録
The Tokyo Electric Power Company (TEPCO) Fukushima Daiichi nuclear power plant accident resulted in the release of large amounts of radioactive materials into the environment. Agricultural and livestock products were widely contaminated, mainly in the eastern region of Japan. The Japanese government immediately established provisional regulatory values for radioactive cesium (Cs) in foods after the accident, and requested local governments to implement the inspection of foods based on the values. The inspection has continued since the accident, so that the radioactivity level in all foods provided for consumption has been managed to be lower than the regulatory values. Information on the behavior of radioactive Cs during food processing and cooking is extremely useful for proper risk management by the government, the manufacturing management of the food industry, and risk communication with consumers. Numerous studies have been conducted on the behavior of radioactive Cs during food processing and cooking of domestic agricultural foods in Japan after the nuclear power plant accident. This report provides information based on the research results in which the radioactive Cs contained in foods was removed or diluted by processing or cooking methods that we usually perform in our kitchen.
