The California wine has twice the radiation it had before the Fukushima accident

The consequences of the 2011 Fukushima Daiichi nuclear disaster are still felt today: across the Pacific Ocean, wines from Northern California, from rosé to Cabernet Sauvignon, are more contaminated with radiation.

However, although the cabernet bottled after the 2011 disaster contains twice the amount of radiation prior to Fukushima, radioactive particles of cesium-137, researchers say the levels do not pose a health risk, according to a new study.

No risks

According to the study cited, currents and atmospheric patterns transported radioactive particles across the Pacific, where they settled in the vines that grow in California's wine regions. The bottles produced after the accident contain increased levels of cesium-137, and the cabernet reveals twice the amount of radiation prior to Fukushima.

The amount found in red wine was greater than that of rosé. However, don't panic: these levels are very low, well below the natural radioactivity found in many parts of the world.

Although ingestion of cesium 137 may raise people's risk of cancer, the World Health Organization states that the levels of Fukushima radioactive materials found in food and beverages outside of Japan are too low to represent a danger to Public health

Video: Radioactive Wine? Some red wines in Napa have traces from Fukushima disaster (November 2019).