ARCHIVED - Concentrations of total PCBs in fatty foods from Total Diet Study in Winnipeg, 1994

Food code Description Concentration (ppt)
A01 Milk, whole 69
A02 Milk, 2% 426
A03 Milk, 1% 23
A04 Milk, skim 0
A05 Evaporated milk, canned 389
A06 Cream, 10-12% BF 276
A07 Ice cream 1069
A08 Yogurt 12
A09 Cheese 883
A10 Cheese, cottage 58
A11 Cheese, processed, cheddar 906
A12 Butter 1804
B01 Beef, steak 816
B02 Beef, roast and stewing 187
B03 Beef, ground 559
B04 Pork, fresh 359
B05 Pork, cured 568
B06 Veal 231
B07 Lamb 199
B08 Cold cuts and luncheon meats 936
B09 Luncheon meats, canned 525
B10 Organ meats, liver and kidney 290
B11 Wieners 941
C01 Eggs 480
C02 Poultry, chicken and turkey 480
D01 Fish, marine, fresh or frozen 6458
D02 Fish, fresh water 4240
D03 Fish, canned 2696
D04 Shellfish, fresh or frozen 177
E01 Soups, meat, canned 16
E02 Soups, cream 4
I01 Cooking fats and salad oils 549
I02 Margarine 1030
L03 Dinners (cereal + vegetable + meat) 651
L04 Dinners (meat or poultry + vegetable) 80
L05 Formulae, milk base 189
L06 Formulae, soya base  
L08 Meat, poultry or eggs 174
M02 Frozen entrees (microwave or boil) 534
M03 Frozen entrees (microwave or boil) 57
M04 Frozen entrees (microwave or oven) 957
M05 Frozen entrees (microwave or oven) 47
M06 Frozen dinner, beef + veg + or -dessert 389
N01 Pizza 460
N02 French fries 204
N03 Hamburger 142
N04 Fish burger 457
N05 Chicken burger 255
N06 Hot dog 628
N07 Chicken (breaded, fried, nuggets) 504
N08 Egg breakfast on a bun 588
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