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Food and Nutrition
Concentrations (pg/g wet wt.) of total PCBs in fatty foods from Total Diet Study in St. John's, 2001
| Food code | Description | Concentration (ppt) |
|---|---|---|
| AA01 | Whole Milk | 116.9 |
| AA02 | 2% Milk | 40.4 |
| AA03 | 1% Milk | 55.5 |
| AA04 | Skim Milk | 6.8 |
| AA05 | Evaporated milk, canned | 72.7 |
| AA06 | Cream | 217.9 |
| AA07 | Ice cream | 241.3 |
| AA08 | Yogurt | 215.4 |
| AA09 | Cheddar Cheese | 515.4 |
| AA10 | Cottage Cheese | 50.0 |
| AA11 | Processed Cheese | 384.8 |
| AA12 | Butter | 1513.6 |
| BB01 | Beef steak | 244.5 |
| BB02 | Beef roast | 194.6 |
| BB03 | Ground Beef | 582.4 |
| BB04 | Fresh pork | 419.4 |
| BB05 | Pork cured | 415.0 |
| BB06 | Veal | 113.8 |
| BB07 | Lamb | 206.4 |
| BB08 | Cold cuts | 328.8 |
| BB09 | Luncheon meats, canned | 270.5 |
| BB10 | Organ meats | 660.8 |
| BB11 | Wieners | 421.2 |
| CC01 | Eggs | 165.5 |
| CC02 | Poultry, chicken and turkey | 168.9 |
| CC03 | Liver pate | 299.0 |
| DD01 | Marine Fish | 1307.9 |
| DD02 | Fresh water fish | 16201.5 |
| DD03 | Canned fish | 943.2 |
| DD04 | Shell fish | 300.9 |
| EE01 | Soups, meat, canned | 41.2 |
| EE03 | Soups, broth, canned | 10.0 |
| EE04 | Soups, dehydrated | 26.5 |
| II01 | Cooking fats and salad oils | 158.6 |
| II02 | Margarine | 132.2 |
| II04 | Mayonnaise | 125.9 |
| JJ01 | Chocolate bars | 388.6 |
| LL03 | Dinner, cereal + veg + meat | 35.1 |
| LL04 | Dinner, meat or poultry + vegetable | 57.1 |
| LL05 | Formulae, milk base | 16.1 |
| LL06 | Formulae, soya base | n/a |
| LL08 | Meat, poultry or eggs | 151.0 |
| MM02 | Frozen entrees | 82.9 |
| NN01 | Pizza | 305.0 |
| NN02 | French fries | 96.8 |
| NN03 | Hamburger | 280.2 |
| NN04 | Chicken burger | 142.2 |
| NN05 | Hot dog | 657.0 |
| NN06 | Chicken nuggets | 148.6 |
n/a: not available
