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Lana H. Mohammed
Keywords:
Radon-222, Radium-226,Radon Activity ,Iraqi packaged foods, CR-39 Detector, Irradiation Chamber, Potato Chips, corn chips, Food Safety, Radon exhalation rate.
Abstract:
Radon (²²²Rn) is a naturally occurring radioactive gas and a significant contributor to human radiation exposure, yet limited attention has been given to its presence in food products. This study evaluated radon concentrations, exhalation rates, and radium content (²²⁶Ra) in potato and corn chip samples widely consumed in Iraq, using CR-39 solid-state nuclear track detectors. The measured radon concentrations inside the samples ranged from 3908.56 to 9510.83 Bq/m³ (mean: 6561.6 Bq/m³), while chamber air concentrations varied between 39.9 and 97.09 Bq/m³, especially when compared to its concentrations in indoor air or drinking water. For this reason, no reference values or permissible limits for radon in food have been issued by the World Health Organization (WHO), the International Atomic Energy Agency (IAEA), or any other international regulatory body. Radon activity (A_Rn) ranged from 27.46 to 66.84 Bq, consistent with the concentration values. Surface exhalation rates (EA) were 1.85–4.51 mBq/m²•h (mean: 3.11 mBq/m²•h), and mass exhalation rates (EM) were 0.43-2.29 mBq/kg•h (mean: 0.87 mBq/kg•h). Radium content ranged from 0.19 to 2.21 Bq/kg (mean: 1.28 Bq/kg).Potato-based samples, especially GP3 (Pringles), exhibited the highest radon and radium values, while corn-based samples such as GP6 (Dalya) showed the lowest. The strong correlation between radium content and radon release confirms that radium is the primary source of exhalation. Overall, all values were within international safety limits, indicating that these food products are radio logically safe for human consumption.
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International Journal of Recent Research and Review
ISSN: 2277-8322
Vol. XIX, Issue 1
March 2026
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PUBLISHED
March 2026
ISSUE
Vol. XIX, Issue 1
SECTION
Articles
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