Radiological risks of neutron interrogation of food

S Albright, R Seviour
2015 Journal of Radiological Protection  
Monte-Carlo simulations of neutron-induced activation in a Fast-Neutron and Gamma-Based Cargo Inspection System B Bromberger, D Bar, M Brandis et al. Spatial heterogeneity of tungsten transmutation in a fusion device M.R. Gilbert, J.-Ch. Sublet and S.L. Dudarev Production of medical isotopes from a thorium target irradiated by light charged particles up to 70 MeV C Duchemin, A Guertin, F Haddad et al. Enhancement of neutron radiation dose by the addition of sulphur-33 atoms I Porras Techniques
more » ... f in vivo neutron activation analysis D R Chettle and J H Fremlin Measurement of Neutrons in Different Pb/U Setups Irradiated by Relativistic Protons and Deuterons by means of Activation Samples V Wagner, O Svoboda, J Vrzalová et al. Beamed neutron emission driven by laser accelerated light ions S Kar, A Green, H Ahmed et al. Triple chamber system for mixed neutron/photon fields J Becker, E Brunckhorst, A Roca et al. Abstract In recent years there has been growing interest in the use of neutron scanning techniques for security. Neutron techniques with a range of energy spectra including thermal, white and fast neutrons have been shown to work in different scenarios. As international interest in neutron scanning increases the risk of activating cargo, especially foodstuffs must be considered. There has been a limited amount of research into the activation of foods by neutron beams and we have sought to improve the amount of information available. In this paper we show that for three important metrics; activity, ingestion dose and Time to Background there is a strong dependence on the food being irradiated and a weak dependence on the energy of irradiation. Previous studies into activation used results based on irradiation of pharmaceuticals as the basis for research into activation of food. The earlier work reports that Na 24 production is the dominant threat which motivated the search for 23 Na γ ( ) n, 24 Na in highly salted foods. We show that 42 K can be more significant than 24 Na in low sodium foods such as Bananas and Potatoes.
doi:10.1088/0952-4746/35/3/507 pmid:26083976 fatcat:firxlymufbcq7e6kwfj7p5tley