ARCHIVED - Concentrations (pg/g wet wt.) of total PCBs in fatty foods from Total Diet Study in Halifax, 1994

Description Concentration
A01 Milk, whole 65
A02 Milk, 2% 867
A03 Milk, 1% 14
A04 Milk, skim 170
A05 Evaporated milk, canned 183
A06 Cream, 10-12% BF 234
A07 Ice cream 258
A08 Yogurt 217
A09 Cheese 1328
A10 Cheese, cottage 1589
A11 Cheese, processed, cheddar 1712
A12 Butter 2741
B01 Beef, steak 286
B02 Beef, roast and stewing 133
B03 Beef, ground 4138
B04 Pork, fresh 352
B05 Pork, cured 1218
B06 Veal 377
B07 Lamb 524
B08 Cold cuts and luncheon meats 1758
B09 Luncheon meats, canned 0
B10 Organ meats, liver and kidney 1281
B11 Wieners 1045
C01 Eggs 1719
C02 Poultry, chicken and turkey 387
D01 Fish, marine, fresh or frozen 2282
D02 Fish, fresh water  
D03 Fish, canned 4251
D04 Shellfish, fresh or frozen 274
E01 Soups, meat, canned 98
E02 Soups, cream 8
I01 Cooking fats and salad oils 546
I02 Margarine 452
L03 Dinners (cereal + vegetable + meat) 491
L04 Dinners (meat or poultry + vegetable) 383
L05 Formulae, milk base 17
L06 Formulae, soya base  
L08 Meat, poultry or eggs 212
M02 Frozen entrees (microwave or boil) 47
M03 Frozen entrees (microwave or boil) 48
M04 Frozen entrees (microwave or oven) 82
M05 Frozen entrees (microwave or oven) 404
M06 Frozen dinner, beef + veg + or -dessert 52
N01 Pizza 757
N02 French fries 111
N03 Hamburger 896
N04 Fish burger 591
N05 Chicken burger 409
N06 Hot dog 829
N07 Chicken (breaded, fried, nuggets) 408
N08 Egg breakfast on a bun 1424
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