Measure the concentration of radon in fresh milk and compare it with radon values in samples of pasteurized milk

Radon is one of the most important radioactive gases.Radon emits alpha particles and ultimately,it can cause genetic disorders.There are many reports of carcinogenesis and its harmful effects.One way to get this gas into the body is by eating and drinking.In the meantime,milk is one of the most consuming foods that can be contaminated with radon.In this study, the concentration of radon gas was investigated in two samples of fresh milk in Mahan city in Kerman, and finally,it was compared with the amounts of radon in pasteurized milk.Radon detection was performed by Rad 7 and due to the sensitivity of Rad 7 and the probability of occurrence, only two samples were studied. The average radon concentration in ten samples of pasteurized milk was 105.32±64.89 Bq m-3, while radon concentration in two samples of fresh milk was 3350±422 Bq m-3 and 315±129 Bq m-3.The value of 315±129 Bq m-3can be due to device error,because studies indicate that radon in fresh milk should be much higher than 315±129 Bq m-3.Finally, it was observed that radon concentration in fresh milk is higher than that of radon in pasteurized milk.Because in the stages of transfer, boiling, pasteurization and packaging of milk, a large amount of radon in the milk comes out, the lower the concentration of radon gas, the lesser its effect on eating milk.