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Food and Nutrition
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 |
n/a: not available
