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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