ARCHIVED - 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
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