Seafood dose parameters: Updating 210Po retention factors for cooking, decay loss and mariculture

210Po has been identified as one of the main contributors to ingestion doses to humans, particularly from the consumption of seafood. The amount of 210Po activity concentration data for various types of seafood has increased greatly in recent times. However, to provide realistic seafood dose assessments, most 210Po data requires correction to account for losses that can occur before the seafood is actually consumed. Here we develop generic correction factors for the main processes associated with reduction of 210Po in seafood – leaching during cooking, radioactive decay between harvest and consumption, and sourcing from mariculture versus wild-caught.