Evaluation of Radiation Hazards in Some Flour Samples Consumed by the Iraqi Population Using Gamma Spectrometry | Chapter 6 | New Horizons of Science, Technology and Culture Vol. 5

Flour represents one of the most widely consumed food commodities in Iraq, serving as a staple dietary component across all age groups. Given its importance in daily nutrition, the assessment of naturally occurring radionuclides in flour is essential for evaluating potential radiological health risks. In this study, the specific activities of the long-lived gamma-emitting radionuclides uranium-238 (^238U), thorium-232 (^232Th), and potassium-40 (^40K) were determined in 15 commercially available flour types from the Iraqi market. Radiometric measurements were performed using a NaI (Tl) gamma-ray spectrometry system under controlled laboratory conditions. The activity concentrations of ^238U ranged from 2.60 ± 0.30 to 13.73 ± 1.89 Bq·kg⁻¹, with an average value of 8.75 Bq·kg⁻¹. For ^232Th, the values varied between 9.96 ± 0.14 and 67.79 ± 0.44 Bq·kg⁻¹, yielding a mean of 21.88 Bq·kg⁻¹. In the case of ^40K, a markedly higher variation was observed, with values extending from 283.70 ± 3.41 to 2680.74 ± 23.60 Bq·kg⁻¹ and a mean of 133.09 Bq·kg⁻¹.

 

To evaluate the radiological implications, several exposure indices were calculated, including the internal hazard index, the outdoor and indoor annual effective dose rates, and the annual committed effective dose. The estimated values indicated an outdoor annual effective dose of 0.302 ± 0.014 mSv·y⁻¹ and an average committed effective dose of 0.2205 ± 0.030 mSv·y⁻¹ for flour consumption. Furthermore, the lifetime cancer risk assessment demonstrated that the radiological impact associated with flour consumption in Iraq remains within internationally accepted safety limits.

 

Overall, the results confirm that the levels of natural radioactivity in the analysed flour samples are relatively low and do not pose a significant radiological hazard to consumers. These findings provide a baseline reference for food safety monitoring in Iraq and highlight the importance of continued surveillance of radionuclide concentrations in essential dietary products to ensure long-term public health protection.

 

 

Author(s) Details

Shaymaa Awad Kadhim
Department of Physics, Faculty of Science, University of Kufa, Iraq.

 

Shatha F. Alhous
Department of Physics, Faculty of Education for Girls, University of Kufa, Najaf, Iraq.

 

Ali Jaafar Azeez
Department of Physics, Faculty of Science, University of Kufa, Iraq.

 

Adnan Hassoon Oraibi
Department of Physics, Faculty of Science, University of Kufa, Iraq.

 

Ahmed Shaker Hussein
Department of Physics, Faculty of Science, University of Kufa, Iraq.

 

Hayder H. Hussein
Department of Physics, Faculty of Science, University of Kufa, Iraq.

 

Azhar S. Alaboodi
Department of Physics, Faculty of Science, University of Kufa, Iraq.

 

Jawad Kazem Wawi Mashi
Department of Basic Science, College of Dentistry, University of Babylon, Iraq.

 

Please see the book here :- https://doi.org/10.9734/bpi/nhstc/v5/6414

Influence of Pre-drying and Drying Treatments on the Physicochemical and Functional Properties of Purple Sweet Potato Flour | Chapter 1 | Current Perspectives in Agriculture and Food Science Vol. 5

 The study was attended to determine the belongings of pre-drying and drying treatments on purple sweet vegetable flour's physicochemical, working, antioxidant activity, and phytochemical components (PSPF). The flours were groomed from purple-fleshed sweet vegetable slices soaked in water, 1% citric acid solution, and steam for 15 min before drying. The piping hot process increased the antioxidant project of raw purple-fleshed sweet vegetable roots by 28.56% and presented PSPF with intense color attributes, an nearly neutral pH, the maximal total soluble complete content, highest water absorption index, water-dissolved index, swelling ability, gelation capacity, and antioxidant activity but shortest fat absorption competency values compared to added pre-drying treatments. pH was shortest, and total phenolic, flavonoid, and anthocyanidin contents were best in samples soaked in 1% citric acid solution before drying. Based on b*/a* percentages, all flours were red main and were more peonidin rich. Therefore, the best quality crush into fine grains was produced when sweet vegetable slices were steamed before drying.

Author(s) Details:

Queenie Ann L. Curayag,
Department of Food Science, College of Human Ecology, Central Mindanao University, University Town, Musuan, Bukidnon 8714, Philippines.

Erlinda I. Dizon,
Institute of Food Science and Technology, Food Science Cluster, College of Agriculture, University of the Philippines Los Baños, College, Laguna 4031, Philippines.

Please see the link here: https://stm.bookpi.org/CPAFS-V5/article/view/11743

Cocoa Shells Flour for Human Consumption| Chapter 3 | Current Perspectives in Agriculture and Food Science Vol. 1

 The coverings of cocoa beans are considered as new agro-industrial waste. In Ecuador skilled are several cocoa labors, which generate important amounts of this waste. In this research, the coverings were coming from the National Arriba cocoa almonds were secondhand for the production of smash by beating in order to analyze allure nutritional characteristics, place the important digestive value of the same was rooted, for its use in the bakery manufacturing, as a food supplement or for added uses for human consumption in baked device.

Author(s) Details:

Ahmed El-Salous,
Universidad Agraria del Ecuador, Guayaquil, Ecuador.

Alina Pascual,
UNINI, Mexico.

Please see the link here: https://stm.bookpi.org/CPAFS-V1/article/view/8913

Essential Oils against Salmonella Spp. in the Food | Book Publisher International

The primary objective of the study was to ascertain the antimicrobial effect of various concentrations of basil and thyme essential oils (1. 2.5 and 5%) on growth of two strains of bacteria from the genus Salmonella: Salmonella enteritidis (group D) - epidemic strain and Salmonella enteritidis (subsp. enterica subsp. ebterica serovar Enteritidis (D) ATCC 13076 - reference strain (S. enteritidis ES). The bacteria were introduced into the flour and chicken eggs used to make the pasta with eggs, under laboratory circumstances and in a mimicked industrial manufacturing process. used as ingredients to make the dough for pasta that uses eggs (the samples were exposed at 370C and 460C: the temperature of 370C was chosen because according to the literature data the ideal temperature for growth of bacterial cells of the genus Salmonella is 35 - 370C and 460C was pasta drying temperature applied in the industrial production of pasta and applied in the first phase of research in conditions of simulated production process).

In spite of the samples' enhanced basil and thyme essential oil concentrations. From the control to the target samples, the quantity of S. enteritidis RS and S. enteritidis ES bacterial cells steadily reduced at each subsequent stage of the manufacturing process. On the number of S. enteritidis RS and S. enteritidis ES bacterial cells in the pasta, the effect of the added concentrations of basil and thyme essential oils and the simulated process of pasta production demonstrated a high statistical significance at level p 0.001, while their interaction demonstrated a statistically significant influence at level p 0.01. The number of S. eteritidis RS and S. enteritidis ES bacteria in basic solution (physiological solution plus various concentrations of basil and thyme essential oils) in flour and eggs with micellar solution was statistically significantly impacted by the concentrations of basil and thyme essential oils, according to statistical models.

Author(s) Details:

Jasmina Stojiljkovic

Department Modern Food Technology, Faculty of Applied Sciences, University 'Nikola Tesla', Belgrade, Nis, Dusana Popovica 22a, 18000 Nis, Serbia.

Dragutin Djukic

Faculty of Agronomy, University in Kragujevac, Cara Dusana 34, 32000 Cacak, Serbia.

Zoran Stojiljkovic

Interspajs D.O.O., Sutjeskina 31, 17500 Vranje, Serbia.

View Book: https://stm.bookpi.org/EOSSF/article/view/7414