EXPOSURE OF FOODS AND FOODSTUFFS TO NUCLEAR EXPLOSIONS (A SUMMARY OF RESULTS),

Abstract

Over 100 different foods frequently used in the American diet were exposed to the effects of an atomic explosion. In addition 19 elements known to occur in food were exposed as pure salts, dry and in aqueous solutions. Exposure stations represented a variety of storage conditions and ranged from 1050 to 15,000 ft. from Ground Zero. All foods and their containers became more or less radioactive when exposed within one-fourth mile of Ground Zero.

Document Details

Document Type
Technical Report
Publication Date
May 01, 1956
Accession Number
AD0611327

Entities

People

  • Edwin P. Laug

Organizations

  • Food and Drug Administration

Tags

DTIC Thesaurus Topics

  • Aqueous Solutions
  • Containers
  • Explosions
  • Ground Zero
  • Nuclear Explosions

Readers

  • Gender and Food Studies
  • Nuclear and Radiation Engineering.
  • Organic Chemistry