ARCHIVED - Concentrations (pg/g wet wt.) of total PCBs in fatty foods from Total Diet Study in Ottawa, 2000 Food code Description Concentration (ppt)

Food code Description Concentration (ppt)
AA01 Whole milk 71.1
AA02 2% milk 37.5
AA03 1% milk 16.0
AA04 Skim milk 0.2
AA05 Evaporated milk, canned 121.9
AA06 Cream 248.6
AA07 Ice cream 346.3
AA08 Yogurt 61.1
AA09 Cheddar cheese 605.4
AA10 Cottage cheese 63.3
AA11 Processed cheese 357.3
AA12 Butter 1648.8
BB01 Beef steak 206.0
BB02 Beef roast 231.0
BB03 Ground beef 447.4
BB04 Fresh pork 310.2
BB05 Pork cured 502.6
BB06 Veal 118.9
BB07 Lamb 399.5
BB08 Cold cuts 359.8
BB09 Luncheon meats, canned 269.9
BB10 Organ meats 292.8
BB11 Wieners 393.8
CC01 Eggs 393.5
CC02 Poultry, chicken and turkey 116.8
CC03 Liver pate 539.0
DD01 Marine fish 1002.0
DD02 Fresh water fish 12428.6
DD03 Canned fish 1507.5
DD04 Shell fish 165.6
EE01 Soups, meat, canned 8.5
EE03 Soups, broth, canned 4.7
EE04 Soups, dehydrated 5.0
II01 Cooking fats and salad oils 342.0
II02 Margarine 16.0
II04 Mayonnaise n/a
JJ01 Chocolate bars 499.0
LL03 Dinner, cereal + vegetable + meat 48.5
LL04 Dinner, meat or poultry + vegetable 62.6
LL05 Formulae, milk base 33.4
LL06 Formulae, soya base n/a
LL08 Meat, poultry or eggs 193.0
MM02 Frozen entrees 31.6
NN01 Pizza 266.1
NN02 French fries n/a
NN03 Hamburger 159.4
NN04 Chicken burger 151.2
NN05 Hot dog 899.4
NN06 Chicken nuggets 150.0

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