{"created":"2023-05-15T13:41:37.595448+00:00","id":6805,"links":{},"metadata":{"_buckets":{"deposit":"0195cf52-cfd5-4980-b954-ada5f6f5f55e"},"_deposit":{"created_by":11,"id":"6805","owners":[11],"pid":{"revision_id":0,"type":"depid","value":"6805"},"status":"published"},"_oai":{"id":"oai:repository.naro.go.jp:00006805","sets":["1706970004180:1:420:555"]},"author_link":["372","2588","371"],"item_7_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2021-10-31","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"133","bibliographicPageStart":"125","bibliographicVolumeNumber":"8","bibliographic_titles":[{"bibliographic_title":"農研機構研究報告"},{"bibliographic_title":"Journal of the NARO Research and Development","bibliographic_titleLang":"en"}]}]},"item_7_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":" A decade has passed since the radioactive contamination of domestic agricultural, livestock and fishery products were caused by the accident at Tokyo Electric Power Company’s Fukushima Daiichi Nuclear Power Station. The major radionuclides contaminating domestic food products were radioactive iodine (131I) and radioactive cesium (134Cs and 137Cs). The Japanese government immediately set provisional regulation values for controlling the contamination level of these radioactive substances in food, and the inspection\nof radioactive substances in domestic food products was commenced. Due to these efforts, the contamination level of these radionuclides in food offered for sale, except for some natural foods, has been maintained at a low level since immediately after the accident. After the accident, consumer concern about the safety of radioactively-contaminated food grew rapidly. In response to\nthis, since 2011, the results of radioactive cesium dynamics related to processing/cooking for domestic agricultural, livestock and fishery products have been actively acquired, primarily by domestic researchers. Here we review the government’s response to the radioactive contamination of foods immediately after the accident and outline the studies of the dynamics of radioactive cesium in the processing or cooking of domestic agricultural products.\n","subitem_description_type":"Abstract"},{"subitem_description":"　東京電力福島第一原子力発電所事故は，環境中に放射性物質を放出し，国内産の農畜水産物に対する放射性物質汚染を引き起こした．国内農産物の放射性物質汚染は我が国にとってこれまでに経験のない事態であったが，食品中の放射性物質に対して，暫定規制値・基準値設定や食品中の放射性物質検査等の早急な行政対策が実施された．さらに，農地の除染対策や放射性物質の吸収抑制対策等により，市場に流通する農畜水産物の放射性物質汚染レベルは，一部の天然食材を除き事故直後から低い水準が維持されている．農畜水産物が加工・調理された食品は，原材料と比較して形態や状態が変化するだけでなく，汚染した放射性物質の濃度や含有量も変化する．今回の原子力発電所事故後には，直接口に入る食品の安全性に関する消費者の関心が高まり，国内の研究者を中心に国内農畜水産物を対象とした加工・調理に関する放射性セシウム動態研究の成果が盛んに蓄積されてきた．野菜や野草の表面に付着した放射性セシウムは水またはお湯による洗浄，茹で調理により除去される．さらに，内部汚染された穀類，豆類，肉類，山菜・キノコ類においても，特別な処理ではなく普段一般的に用いられている加工・調理による放射性セシウムの低減効果が示されている．","subitem_description_type":"Abstract"}]},"item_7_description_6":{"attribute_name":"内容記述","attribute_value_mlt":[{"subitem_description":"3章: 畑作物，草地，果樹における放射性セシウム移行抑制技術，および農産物の加工・調理による放射性セシウムの低減効果 /総説\nChapter3: Technologies to reduce radiocesium in upland crops, grass, forage crops, fruit trees and domestic agricultural products /Review","subitem_description_type":"Other"}]},"item_7_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.24514/00006660","subitem_identifier_reg_type":"JaLC"}]},"item_7_link_24":{"attribute_name":"関連リンク","attribute_value_mlt":[{"subitem_link_text":"J-Stage https://doi.org/10.34503/naroj.2021.8_125","subitem_link_url":"https://doi.org/10.34503/naroj.2021.8_125"}]},"item_7_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"国立研究開発法人 農業・食品産業技術総合研究機構"},{"subitem_publisher":"National Agriculture and Food Research Organization, Japan (NARO)"}]},"item_7_relation_14":{"attribute_name":"DOI","attribute_value_mlt":[{"subitem_relation_type_id":{"subitem_relation_type_id_text":"10.34503/naroj.2021.8_125","subitem_relation_type_select":"DOI"}}]},"item_7_relation_16":{"attribute_name":"情報源","attribute_value_mlt":[{"subitem_relation_name":[{"subitem_relation_name_text":"本文はJ-Stageよりご利用いただけます。"}]},{"subitem_relation_name":[{"subitem_relation_name_text":"This article full-text PDF is available at J-Stage."}]}]},"item_7_relation_18":{"attribute_name":"他の資源との関係","attribute_value_mlt":[{"subitem_relation_name":[{"subitem_relation_name_text":"2022.2 J-Stageへ移管しました"}]},{"subitem_relation_name":[{"subitem_relation_name_text":"We changed the journal platform to J-Stage.　2022.2 -"}]}]},"item_7_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"2434-9909","subitem_source_identifier_type":"ISSN"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"八戸, 真弓"},{"creatorName":"ハチノヘ, マユミ","creatorNameLang":"ja-Kana"},{"creatorName":"HACHINOHE, Mayumi","creatorNameLang":"en"}],"nameIdentifiers":[{},{},{}]},{"creatorNames":[{"creatorName":"濱松, 潮香"},{"creatorName":"ハママツ, シオカ","creatorNameLang":"ja-Kana"},{"creatorName":"HAMAMATSU, Shioka","creatorNameLang":"en"}],"nameIdentifiers":[{},{},{}]},{"creatorNames":[{"creatorName":"川本, 伸一"},{"creatorName":"カワモト, シンイチ","creatorNameLang":"ja-Kana"},{"creatorName":"KAWAMOTO, Shin-ichi","creatorNameLang":"en"}],"nameIdentifiers":[{},{},{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_login","displaytype":"detail","filename":"10.24514-00006660_DOI_moved.pdf","filesize":[{"value":"208.3 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"10.24514-00006660_DOI_moved","url":"https://repository.naro.go.jp/record/6805/files/10.24514-00006660_DOI_moved.pdf"},"version_id":"166646b3-6478-490b-ba07-ba393ef35ef0"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"放射性セシウム","subitem_subject_scheme":"Other"},{"subitem_subject":"食品","subitem_subject_scheme":"Other"},{"subitem_subject":"加工","subitem_subject_scheme":"Other"},{"subitem_subject":"調理","subitem_subject_scheme":"Other"},{"subitem_subject":"radioactive cesium","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"domestic product","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"food processing","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"cooking","subitem_subject_language":"en","subitem_subject_scheme":"Other"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"jpn"}]},"item_resource_type":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"resourcetype":"departmental bulletin paper","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"国内産農産物・食品中の放射性セシウムの加工・調理による低減","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"国内産農産物・食品中の放射性セシウムの加工・調理による低減"},{"subitem_title":"Review of studies on the behavior of radioactive cesium in the processing/cooking of domestic agricultural products","subitem_title_language":"en"}]},"item_type_id":"7","owner":"11","path":["555"],"pubdate":{"attribute_name":"公開日","attribute_value":"2021-11-22"},"publish_date":"2021-11-22","publish_status":"0","recid":"6805","relation_version_is_last":true,"title":["国内産農産物・食品中の放射性セシウムの加工・調理による低減"],"weko_creator_id":"11","weko_shared_id":-1},"updated":"2023-12-19T03:27:36.255041+00:00"}