Abstract
The effect of cooking in natural radioactivity was studied in different items used as human diet. The samples of
meat and vegetables used in the Faisalabad City were collected from various places and markets. The detection
was made after different processing conditions including washed, peel off, fried (hot) and fried (cold) for chicken,
beef and mutton by using Geiger Muller Radalert 100 detector available in the Nuclear Institute of Agriculture &
Biology NIAB, Faisalabad. The activity concentration decreases from fried (hot) to fried cold for both meat and
vegetables. From the above study it was clear that only washing can reduce the level of activity. Relatively high
level of natural radioactivity was observed in the chicken (43.33+0.87 Bq/kg) developed under controlled diet than
the desi chicken showing the activity concentration (40.27+0.27 Bq/kg) for fried cold condition. Among white meat,
fish (39.24+0.27 Bq/kg) having least activity concentration in fried cold condition. From the data it is observed that
fish can be used as a human diet to control the activity level. More over activity level can be controlled by taking
diet that is not to hot.
