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Contamination of food and water with radioactive substances is a serious health problem. There are several methods to detect and measure radioactive materials, some of which have been developed in recent years. This paper aims to discuss the methods of detecting and measuring radioactive substances in food and water. The principles and the advantages and disadvantages of each method have been discussed. The results showed that some of these methods, such as spectrometry γ-ray high-purity germanium, portable radon gas surveyor SILENA, RAD7, and inductively coupled plasma mass spectrometry, have a higher sensitivity for detection and measurement. The spectrometry γ-ray high-purity germanium method has attracted more attention than other methods because it can measure a wide range of radionuclides with high resolution. [ABSTRACT FROM AUTHOR]

[Display omitted] • The importance of safety and increasing the shelf life of oil-in-water nanoemulsion. • Oxidative instability and toxic metabolites leads to the health related threats. • Stimulation of physical and oxidative instability by emulsifiers at the interface. • Dependence of emulsifier choice on chemical structure and functional properties. The thermodynamic instability of food nanoemulsions may occur during production and storage due to environmental stress or reaction with other constituents, appearing in the forms of sedimentation, creaming or oil oxidation. Such instabilities reduce the tendency to consumption and threaten consumers' health. The present study aimed to review the effects of emulsifiers on the physicochemical stability of oil-in-water nanoemulsions. Emulsifiers were selected considering several factors, including the preparation and processing methods, nature, concentration, hydrophilic-lipophilic balance, molecular weight, particle surface charge, ambient temperature, pro-oxidants and antioxidants, and type of the food matrix. Emulsifiers often include proteins, esters of polyoxyethylene (e.g., Tween), fatty acids, polysaccharides, and phospholipids, which play a key role in the formation and stability of food emulsions through adsorption at the oil–water interface. Determining the impact of emulsifiers on the control of instability at the interface contributes to the production of the healthiest, safest, and most stable nanoemulsion-based structures. Since emulsifiers have individual structures and different functional properties, they should be selected based on the desired product properties. Therefore further research is required to identify novel emulsifiers or a combination of emulsifiers with different properties for food applications. [ABSTRACT FROM AUTHOR]