ARCHIVED - Concentrations (pg/g wet wt.) of total PCBs in fatty foods from Total Diet Study in Toronto, 1992

Food code Description Concentration (ppt)
A01 Milk, whole 86
A02 Milk, 2% 2
A03 Milk, 1% 1
A04 Milk, skim 0
A05 Evaporated milk, canned 9
A06 Cream, 10-12% BF 482
A07 Ice cream 307
A08 Yogurt 2
A09 Cheese 1407
A10 Cheese, cottage 46
A11 Cheese, processed, cheddar 1193
A12 Butter 6837
B01 Beef, steak 1378
B02 Beef, roast and stewing 339
B03 Beef, ground 637
B04 Pork, fresh 1324
B05 Pork, cured 2362
B06 Veal 167
B07 Lamb 652
B08 Cold cuts and luncheon meats 734
B09 Luncheon meats, canned 978
B10 Organ meats, liver and kidney 592
B11 Wieners 1178
C01 Eggs 1004
C02 Poultry, chicken and turkey 160
D01 Fish, marine, fresh or frozen 8832
D02 Fish, fresh water 14114
D03 Fish, canned 3442
D04 Shellfish, fresh or frozen 330
E01 Soups, meat, canned 0
E02 Soups, cream 1
I01 Cooking fats and salad oils 501
I02 Margarine 945
L03 Dinners (cereal + vegetable + meat) 2
L04 Dinners (meat or poultry + vegetable) 0
L05 Formulae, milk base 0
L06 Formulae, soya base  
L08 Meat, poultry or eggs 335
M02 Frozen entrees (microwave or boil) 146
M03 Frozen entrees (microwave or boil) 2
M04 Frozen entrees (microwave or oven) 88
M05 Frozen entrees (microwave or oven) 277
M06 Frozen dinner, beef + veg + or -dessert 973
N01 Pizza 279
N02 French fries 137
N03 Hamburger 433
N04 Fish burger 1734
N05 Chicken burger 154
N06 Hot dog 821
N07 Chicken (breaded, fried, nuggets) 161
N08 Egg breakfast on a bun 154
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