ARCHIVED - Concentrations (pg/g wet wt.) of total PCBs in fatty foods from Total Diet Study in Montreal, 1993

Food code Description Concentration (ppt)
A01 Milk, whole 184
A02 Milk, 2% 105
A03 Milk, 1% 52
A04 Milk, skim 48
A05 Evaporated milk, canned 344
A06 Cream, 10-12% BF 657
A07 Ice cream 335
A08 Yogurt 55
A09 Cheese 1614
A10 Cheese, cottage 302
A11 Cheese, processed, cheddar 975
A12 Butter 3341
B01 Beef, steak 396
B02 Beef, roast and stewing 123
B03 Beef, ground 908
B04 Pork, fresh 575
B05 Pork, cured 755
B06 Veal 333
B07 Lamb 275
B08 Cold cuts and luncheon meats 972
B09 Luncheon meats, canned 587
B10 Organ meats, liver and kidney 1119
B11 Wieners 899
C01 Eggs 888
C02 Poultry, chicken and turkey 627
D01 Fish, marine, fresh or frozen 5315
D02 Fish, fresh water 13440
D03 Fish, canned 3217
D04 Shellfish, fresh or frozen 4558
E01 Soups, meat, canned 103
E02 Soups, cream 457
I01 Cooking fats and salad oils 347
I02 Margarine 224
L03 Dinners (cereal + vegetable + meat) 260
L04 Dinners (meat or poultry + vegetable) 399
L05 Formulae, milk base 149
L06 Formulae, soya base  
L08 Meat, poultry or eggs 471
M02 Frozen entrees (microwave or boil) 311
M03 Frozen entrees (microwave or boil) 240
M04 Frozen entrees (microwave or oven) 548
M05 Frozen entrees (microwave or oven) 1185
M06 Frozen dinner, beef + veg + or -dessert 211
N01 Pizza 372
N02 French fries 290
N03 Hamburger 463
N04 Fish burger 717
N05 Chicken burger 641
N06 Hot dog 567
N07 Chicken (breaded, fried, nuggets) 434
N08 Egg breakfast on a bun 394
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