ARCHIVED - Concentrations (pg/g wet wt.) of total PCBs in fatty foods from Total Diet Study in St. John's, 2001

Food code Description Concentration (ppt)
AA01 Whole Milk 116.9
AA02 2% Milk 40.4
AA03 1% Milk 55.5
AA04 Skim Milk 6.8
AA05 Evaporated milk, canned 72.7
AA06 Cream 217.9
AA07 Ice cream 241.3
AA08 Yogurt 215.4
AA09 Cheddar Cheese 515.4
AA10 Cottage Cheese 50.0
AA11 Processed Cheese 384.8
AA12 Butter 1513.6
BB01 Beef steak 244.5
BB02 Beef roast 194.6
BB03 Ground Beef 582.4
BB04 Fresh pork 419.4
BB05 Pork cured 415.0
BB06 Veal 113.8
BB07 Lamb 206.4
BB08 Cold cuts 328.8
BB09 Luncheon meats, canned 270.5
BB10 Organ meats 660.8
BB11 Wieners 421.2
CC01 Eggs 165.5
CC02 Poultry, chicken and turkey 168.9
CC03 Liver pate 299.0
DD01 Marine Fish 1307.9
DD02 Fresh water fish 16201.5
DD03 Canned fish 943.2
DD04 Shell fish 300.9
EE01 Soups, meat, canned 41.2
EE03 Soups, broth, canned 10.0
EE04 Soups, dehydrated 26.5
II01 Cooking fats and salad oils 158.6
II02 Margarine 132.2
II04 Mayonnaise 125.9
JJ01 Chocolate bars 388.6
LL03 Dinner, cereal + veg + meat 35.1
LL04 Dinner, meat or poultry + vegetable 57.1
LL05 Formulae, milk base 16.1
LL06 Formulae, soya base n/a
LL08 Meat, poultry or eggs 151.0
MM02 Frozen entrees 82.9
NN01 Pizza 305.0
NN02 French fries 96.8
NN03 Hamburger 280.2
NN04 Chicken burger 142.2
NN05 Hot dog 657.0
NN06 Chicken nuggets 148.6

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