ARCHIVED - Concentrations of nitrosamines, nitrite, and nitrate in foods from Total Diet Study in Ottawa, 2000

Sample
code
Description Nitrosamines
(ppb)
NO2
(ppm)
NO3
(ppm)
AA09 Cheese Neg. Neg 22.2
AA10 Cheese, cottage Neg. Neg. 16.33
AA11 Cheese, processed Neg. 0.34 5.86
AA12 Butter Neg. Neg 8.8
BB08 Luncheon meats, cold cuts Neg. 11.57 41.24
BB11 Wieners and sausages Neg. 15.1 34.7
DD02 Fish, fresh water Neg. -
DD03 Fish, canned Neg.
DD04 Shellfish Neg.
FF15 Pancakes and waffles Neg. 6.1 4.11
II02 Margarine Neg. Neg 5.74
LL01 Cereals, mixed 1.9 7.29
LL02 Desserts 2.58 24.4
LL03 Dinners, cereal + vegetable + meat Neg. 2.4 33.7
LL04 Dinners, meat or poultry + vegetable Neg. 0.624 43.7
LL05 Formulae, milk base Neg. 1.55 4.56
LL06 Formulae, soya base Neg. 1.55 45.9
LL07 Fruit, apple or peach 0.814 1.3
LL08 Meat, poultry or eggs Neg. 0.328 17.38
LL09 Vegetable, peas 8.8 7.82
MM02 Frozen Entrees Neg. 2.28 22.5
NN03 Hamburger Neg. 1.47 6.35
NN04 Chicken burger Neg. 2.17 8.45
NN05 Hot dog Neg. 11.09 23.15
NN06 Chicken, nuggets Neg. 2.11 3.53
PP08 Water Neg 7.66
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