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Radioactivity in foods
Radionuclides have partly chemical features as nutrients. Therefore, together with the nutrients they need for growth, plants and animals also take take up radionuclides. The activity level in foods depend on
- the radioactivity content of the source media (soils, water),
- the availability of the nutrients and the other substances contained in the soil and water as well as on
- other conditions prevailing in the habitat of the animals and plants.
Foods can also be radioactively contaminated via the air. For example, the decay products of the gaseous radon-222 may deposit on the surface of foliage and be taken in by the leaves. In addition to the natural radioactivity, also radionuclides of artificial origin may get into the food chain, for example via the global fallout from atmospheric nuclear weapons tests or as a result of reactor accidents.
Within the framework of the Integrated Measuring and Information System for the Surveillance of Environmental Radioactivity (IMIS), agricultural products produced in Germany and drinking water are sampled on a regular basis.