Technological meat processing (production of raw sausages, canned food) and fish (cold smoking, canning and preserves) based on the possibility of long-term storage of finished products to the decay of short-lived radionuclides of iodine, ruthenium, 90Sr, etc.
Culinary processing of certain foods also reduces the level of contamination by heavy meals. So, cleaning the fish from the scales, the removal of fins, head and internal organs, cutting into pieces (50 - 100 g) and soaked in 4 - 6% solution of sodium if, within 20 - 24 hours with repeated change of the solution reduces the cesium content in the carcass fish on 87 - 99%.
By cooking meat may be several times lower concentrations in the muscle part by shifting them to the broth. Long-term brining meat from the brine can also change in 2 - 3 times smaller contsentration of Cs in meat. However, the bulkiness and the duration of this method of decontamination can not use it extensively.
To reduce the cesium content in fresh mushrooms should be thoroughly cleaned of earth and forest floor, wash in running water (or in a tank with 3 - 4 times the change of water), then boil for 45 - 60 minutes, changing the water every 10 - 15 min This way of cooking mushrooms may be in the 25 - 30 times to reduce their radioactivity. Dried mushrooms should be washed, and then otmochite within 10 - 12 hours in cold salted water. Pressing out mushrooms after a soaking, they can also be boiled for 15 - 30 minutes, changing the water twice. Radioactivity mushrooms will decrease by at least 100 times.
