ARCHIVED - Concentrations of nitrosamines, nitrite, and nitrate in foods from Total Diet Study in St. John's (NF), 2001

Sample
code
Description Nitrosamines
(ppb)
NO2
(ppm)
NO3
(ppm)
AA09 Cheese Neg. Neg 1.173
AA10 Cheese, cottage Neg. Neg. 1.676
AA11 Cheese, processed Neg. Neg. 5.11
AA12 Butter Neg. 0.171 2.35
BB08 Luncheon meats, cold cuts DMN-0.15 ppb 6.777 4.461
BB11 Wieners and sausages DMN-0.5 ppb 5.194 0.661
DD02 Fish, fresh water Neg. 0.047 1.353
DD03 Fish, canned Neg. 0.13 2.06
DD04 Shellfish Neg. 0.438 2.603
FF15 Pancakes and waffles Neg. 0.119 2.388
II02 Margarine Neg. Neg. 2.089
LL01 Cereals, mixed Neg. 0.134 1.052
LL02 Desserts Neg. 0.085 3.541
LL03 Dinners, cereal + vegetable + meat Neg. Neg. 3.893
LL04 Dinners, meat or poultry + vegetable Neg. Neg. 3.893
LL05 Formulae, milk base Neg. 0.297 0.894
LL06 Formulae, soya base DMN-0.2 ppb 0.334 1.858
LL07 Fruit, apple or peach Neg. 0.167 2.799
LL08 Meat, poultry or eggs Neg. Neg. 2.199
LL09 Vegetable, peas Neg. 0.057 2.48
MM02 Frozen Entrees DMN-0.4 ppb Neg. 6.68
NN03 Hamburger DMN-0.2 ppb Neg. 2.05
NN04 Chicken burger DMN-0.2 ppb Neg. 2.234
NN05 Hot dog DMN-0.2 ppb 0.99 2.874
NN06 Chicken, nuggets Neg. 0.373 1.382
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