ARCHIVED - Toxic equivalent (TEQ) concentrations (pg/g whole weight) of dioxin-like chemicals in fatty foods from Total Diet Study in Toronto, 1996

Code	Description	TEQ PCDD/F	TEQ PCBs	Total TEQ
Code	Description	(ppt)	(ppt)	(ppt)
A01	Milk, whole	0.019	0.016	0.035
A02	Milk, 2%	0.006	0.008	0.015
A03	Milk, 1%	0.000	0.004	0.004
A04	Milk, skim	0.000	0.001	0.001
A05	Evaporated milk, canned	0.027	0.012	0.039
A06	Cream	0.051	0.032	0.083
A07	Ice cream	0.041	0.026	0.067
A08	Yogurt	0.036	0.005	0.041
A09	Cheese, cheddar	0.120	0.071	0.190
A10	Cheese, cottage	0.001	0.009	0.010
A11	Cheese, processed	0.041	0.058	0.099
A12	Butter	0.474	0.316	0.790
B01	Beef, steak	0.052	0.026	0.078
B02	Beef, roast	0.030	0.012	0.042
B03	Beef, ground	0.162	0.041	0.202
B04	Pork, fresh	0.001	0.002	0.003
B05	Pork, cured	0.002	0.003	0.005
B06	Veal	0.187	0.048	0.236
B07	Lamb	0.005	0.007	0.011
B08	Cold cuts, luncheon meat	0.028	0.015	0.043
B09	Luncheon meats, canned	0.037	0.033	0.070
B10	Organ meats	0.221	0.017	0.237
B11	Wieners and sausages	0.197	0.050	0.247
C01	Eggs	0.090	0.016	0.107
C02	Poultry, chicken and turkey	0.039	0.008	0.047
D01	Fish, Marine	0.000	0.083	0.083
D02	Fish, fresh water	0.129	0.200	0.329
D03	Fish, canned	0.067	0.114	0.181
D04	Shellfish	0.000	0.019	0.019
E01	Soups, meat, canned	0.001	0.001	0.002
E04	Soups, dehydrated	0.000	0.000	0.000
I01	Cooking fats and salad oils	0.053	0.000	0.053
I02	Margarine	0.005	0.021	0.027
L03	Dinners, cereal + vegetable + meat	0.000	0.002	0.002
L04	Dinner, vegetable + meat or poultry	0.027	0.012	0.039
L05	Formulae, milk base	0.001	0.000	0.001
L08	Meat, poultry or eggs	0.030	0.015	0.045
M02	Frozen entree	0.000	0.000	0.000
M04	Frozen entree	0.000	0.000	0.000
M06	Frozen dinner	0.000	0.009	0.009
N01	Pizza	0.009	0.018	0.027
N02	French fries	0.008	0.007	0.015
N03	Hamburger	0.032	0.018	0.050
N04	Fishburger	0.001	0.008	0.009

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