ARCHIVED - Concentrations (ppt, based on wet wt.) of polybrominated biphenyl ethers (PBDEs) from Total Diet Study in Whitehorse, 1998

Food code Description Concentration (ppt)
A01 Whole milk 0
A02 2% milk 0
A03 1% milk 0
A04 Skim milk 0
A05 Evap. Milk 24.44
A06 Cream 24.19
A07 Ice cream 60.35
A08 Yogurt 5.66
A09 Cheddar cheese 67.21
A10 Cottage cheese 1.61
A11 Processed cheese 62.35
A12 Butter 55.5
B01 Beef steak 150.97
B02 Beef roast 48.07
B03 Ground beef 227.55
B04 Fresh pork 143.53
B05 Pork cured 72.76
B06 Veal n/a
B07 Lamb 50.84
B08 Cold cuts 195.13
B09 Luncheon meat 99.13
B10 Organ meats 31.38
B11 Weiner 1188.74
C01 Eggs 333.43
C02 Poultry 79.41
C03 Liver pate n/a
D01 Marine fish 101.23
D02 Fresh water fish 374.88
D03 Fish canned n/a
D04 Shell fish 101.64
E01 Meat soups 21.6
E03 Soup broth n/a
E04 Soups dehydrated 1.51
I01 Cooking fat 121.44
I02 Margarine 6.59
I04 Mayonnaise n/a
J01 Chocolate n/a
L03 Baby dinner n/a
L04 Baby dinner 43.36
L05 Baby formula, milk 14.48
L06 Baby formula, soya n/a
L08 Baby dinner, meat 152.68
M02 Frozen entrée n/a
M04 Frozen entrée 210.05
M06 Frozen dinner 13.35
N01 Pizza 71.05
N02 French fries 104.22
N03 Hamburger 21.76
N04 Fish burger 14.03

n/a: not available

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