ARCHIVED - Concentrations (pg/g wet wt.) of total PCBs in fatty foods from Total Diet Study in Vancouver, 2002

Code Description Concentration (ppt)
AA01 Whole milk 98.1
AA02 2% milk 45.3
AA03 1% milk 26.1
AA04 Skim milk 9.4
AA05 Evaporated milk, canned 68.9
AA06 Cream 148.1
AA07 Ice cream 131.5
AA08 Yogurt 42.3
AA09 Cheddar cheese 405.5
AA10 Cottage cheese 38.6
AA11 Processed cheese 337.6
AA12 Butter 842.9
BB01 Beef steak 139.2
BB02 Beef roast 334.2
BB03 Ground beef 296.0
BB04 Fresh pork 96.0
BB05 Pork cured 102.5
BB06 Veal 67.5
BB07 Lamb 184.2
BB08 Cold cuts 219.0
BB09 Luncheon meats, canned 129.5
BB10 Organ meats 145.4
BB11 Wieners 277.1
CC01 Eggs 363.4
CC02 Poultry, chicken and turkey 93.2
CC03 Liver pate 387.9
DD01 Marine fish 4207.9
DD02 Fresh water fish 7209.8
DD03 Canned fish 1563.3
DD04 Shell fish 245.2
EE01 Soups, meat, canned 8.7
EE03 Soups, broth, canned 0.0
EE04 Soups, dehydrated 303.3
II01 Cooking fats and salad oils 13.2
II02 Margarine 19.9
II04 Mayonnaise 1.2
JJ01 Choc olate bars 243.8
LL03 Dinner, cereal + vegetable + meat 7.9
LL04 Dinner, meat or poultry + vegetable 11.9
LL05 Formulae, milk base 3.4
LL06 Formulae, soya base 16.3
LL08 Meat, poultry or eggs 185.1
MM02 Frozen entrees 184.7
NN01 Pizza 161.5
NN02 French fries 107.5
NN03 Hamburger 134.2
NN04 Chicken burger 114.4
NN05 Hot dog 218.7
NN06 Chicken nuggets 126.7
Report a problem or mistake on this page
Please select all that apply:

Thank you for your help!

You will not receive a reply. For enquiries, contact us.

Date modified: