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Radionuclides in the Food Chain

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Cover of 'Radionuclides in the Food Chain'

Table of Contents

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    Book Overview
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    Chapter 1 A Post-Chernobyl View
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    Chapter 2 Structural Problems in Large-Scale Crisis-Management Systems
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    Chapter 3 Links in the Transmission of Radionuclides Through Food Chains
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    Chapter 4 Biological Effects of Ionizing Radiation
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    Chapter 5 Assessment of Dose From Man-Made Sources
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    Chapter 6 Naturally Occurring Sources of Radioactive Contamination
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    Chapter 7 International Recommendations on Radiation Protection
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    Chapter 8 Airborne Contamination
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    Chapter 9 Radionuclides in the Aquatic Environment
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    Chapter 10 Soil-Borne Radionuclides
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    Chapter 11 Effect of Local Conditions on Coefficient of Radionuclide Transfer Through Food Chains
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    Chapter 12 Long-Lived Man-Made Radionuclides in the Soil—Plant System
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    Chapter 13 Experience at Windscale—1957
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    Chapter 14 The Accident at Three Mile Island—1979
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    Chapter 15 Food-Chain Contamination From Testing Nuclear Devices
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    Chapter 16 The Removal and/or Reduction of Radionuclides in the Food Chain
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    Chapter 17 Long-Term Health Effects of Radionuclides in Food and Water Supplies
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    Chapter 18 Radionuclides and Genetic Risks
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    Chapter 19 Evaluation Procedures
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    Chapter 20 Procedures on Assessment and Measures of Safety for the Population After the Chernobyl Accident
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    Chapter 21 Radioactivity in Food: Surveillance Procedures in the United Kingdom
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    Chapter 22 Methodology for Surveillance of the Food Chain as Conducted by the United States
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    Chapter 23 Identification and Reliability of Parameters for the Assessment of Derived Intervention Levels for Control of Contaminated Foodstuffs
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    Chapter 24 Use of Mathematical Models in Risk Assessment and Risk Management
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    Chapter 25 Development of Guidelines for Safety Evaluation of Food and Water After Nuclear Accidents: Procedures in North America
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    Chapter 26 The Development of WHO’s Approach to DILs
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    Chapter 27 FAO Recommended Limits for Radionuclide Contamination of Food
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    Chapter 28 Radionuclides in Food: Radiation Protection Considerations
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    Chapter 29 Radionuclides: Regulatory and Control Programs
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    Chapter 30 Regulation and Control of Radionuclides in Food in a European Socialist Country— Hungary
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    Chapter 31 Control of Radioactivity in Foodstuffs in the European Economic Community
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    Chapter 32 Derived Intervention Levels in Food: The Canadian Approach
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    Chapter 33 Perceived Risks of Radionuclides: Understanding Public Understanding
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    Chapter 34 Radionuclides in the Food Chain
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Title
Radionuclides in the Food Chain
Published by
Springer London, December 2012
DOI 10.1007/978-1-4471-1610-3
ISBNs
978-1-4471-1612-7, 978-1-4471-1610-3
Editors

Harley, John H., Schmidt, Gail D., Silini, Giovanni

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