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Effect of drying, blanching, pickling and maceration on the fate of 40K, total K and 137Cs in bolete mushrooms and dietary intake

Summary

This study examined how different cooking methods affect radioactive caesium and potassium levels in wild bolete mushrooms collected from the Baltic Sea coast. The researchers found that blanching alone removes only about 15% of radioactive caesium, while blanching followed by pickling in vinegar removes about 55%. Despite the contamination concerns, a typical 100-gram serving of processed mushrooms provides only low levels of radiation exposure while still delivering about 7% of the daily recommended potassium intake.

Background

Edible wild mushrooms are efficient bio-accumulators of mineral constituents and bioactive compounds. Radiocaesium (137Cs) from nuclear contamination also bio-accumulates in mushrooms in certain areas. Traditional processing methods may affect the concentration of radioactive and nutritional elements in mushrooms.

Objective

To investigate the effects of blanching, blanching and pickling, and maceration on the leaching of 137Cs and 40K from three edible bolete mushroom species and to assess potential dietary intake and associated health implications.

Results

Blanching decreased 137Cs and 40K activity by 15±13% and 16±7% respectively. Blanching and pickling reduced 137Cs by 55±8% and 40K by 40±20%. Maceration of dried powdered mushrooms reduced 137Cs and 40K by 38±11% and 35±14%. Estimated 137Cs activity in processed mushroom meals ranged from 0.51 to 12 Bq/kg wet weight, resulting in low effective doses of 0.001 to 0.010 μSv.

Conclusion

Traditional domestic processing methods may be less efficient at excluding 137Cs radioactivity than previously reported. Blanching and pickling retain nutritionally important potassium while reducing radioactive contamination. A 100g portion of processed mushrooms would provide approximately 7% of the recommended daily potassium intake with low dietary radiation exposure.
  • Published in:Environmental Science and Pollution Research International,
  • Study Type:Experimental Study,
  • Source: PMID: 34338984, DOI: 10.1007/s11356-021-15523-9
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