ARCHIVED - Concentrations (pg/g wet wt.) of total PCBs in fatty foods from Total Diet Study in Ottawa, 1995

Food code Description Concentration (ppt)
A01 Milk, whole 143
A02 Milk, 2% 173
A03 Milk, 1% 211
A04 Milk, skim 107
A05 Evaporated milk, canned 333
A06 Cream, 10-12% BF 666
A07 Ice cream 377
A08 Yogurt 174
A09 Cheese 2234
A10 Cheese, cottage 288
A11 Cheese, processed, cheddar 1420
A12 Butter 3980
B01 Beef, steak 719
B02 Beef, roast and stewing 831
B03 Beef, ground 1416
B04 Pork, fresh 1127
B05 Pork, cured 1233
B06 Veal 592
B07 Lamb 1114
B08 Cold cuts and luncheon meats 845
B09 Luncheon meats, canned 814
B10 Organ meats, liver and kidney 1237
B11 Wieners 960
C01 Eggs 462
C02 Poultry, chicken and turkey 753
D01 Fish, marine, fresh or frozen 3300
D02 Fish, fresh water 32158
D03 Fish, canned 2421
D04 Shellfish, fresh or frozen 968
E01 Soups, meat, canned 343
E02 Soups, cream 240
I01 Cooking fats and salad oils 1628
I02 Margarine 3431
L03 Dinners (cereal + vegetable + meat) 230
L04 Dinners (meat or poultry + vegetable) 223
L05 Formulae, milk base 150
L06 Formulae, soya base  
L08 Meat, poultry or eggs 562
M02 Frozen entrees (microwave or boil) 52
M03 Frozen entrees (microwave or boil) 152
M04 Frozen entrees (microwave or oven) 210
M05 Frozen entrees (microwave or oven) 190
M06 Frozen dinner, beef + veg + or -dessert 1112
N01 Pizza 823
N02 French fries 1105
N03 Hamburger 534
N04 Fish burger 836
N05 Chicken burger 783
N06 Hot dog 1106
N07 Chicken (breaded, fried, nuggets) 1135
N08 Egg breakfast on a bun 1217
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