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Food and Nutrition
Concentrations (pg/g wet wt.) of total PCBs in fatty foods from Total Diet Study in Vancouver, 2002
| Code | Description | Concentration (ppt) |
|---|---|---|
| AA01 | Whole milk | 98.1 |
| AA02 | 2% milk | 45.3 |
| AA03 | 1% milk | 26.1 |
| AA04 | Skim milk | 9.4 |
| AA05 | Evaporated milk, canned | 68.9 |
| AA06 | Cream | 148.1 |
| AA07 | Ice cream | 131.5 |
| AA08 | Yogurt | 42.3 |
| AA09 | Cheddar cheese | 405.5 |
| AA10 | Cottage cheese | 38.6 |
| AA11 | Processed cheese | 337.6 |
| AA12 | Butter | 842.9 |
| BB01 | Beef steak | 139.2 |
| BB02 | Beef roast | 334.2 |
| BB03 | Ground beef | 296.0 |
| BB04 | Fresh pork | 96.0 |
| BB05 | Pork cured | 102.5 |
| BB06 | Veal | 67.5 |
| BB07 | Lamb | 184.2 |
| BB08 | Cold cuts | 219.0 |
| BB09 | Luncheon meats, canned | 129.5 |
| BB10 | Organ meats | 145.4 |
| BB11 | Wieners | 277.1 |
| CC01 | Eggs | 363.4 |
| CC02 | Poultry, chicken and turkey | 93.2 |
| CC03 | Liver pate | 387.9 |
| DD01 | Marine fish | 4207.9 |
| DD02 | Fresh water fish | 7209.8 |
| DD03 | Canned fish | 1563.3 |
| DD04 | Shell fish | 245.2 |
| EE01 | Soups, meat, canned | 8.7 |
| EE03 | Soups, broth, canned | 0.0 |
| EE04 | Soups, dehydrated | 303.3 |
| II01 | Cooking fats and salad oils | 13.2 |
| II02 | Margarine | 19.9 |
| II04 | Mayonnaise | 1.2 |
| JJ01 | Choc olate bars | 243.8 |
| LL03 | Dinner, cereal + vegetable + meat | 7.9 |
| LL04 | Dinner, meat or poultry + vegetable | 11.9 |
| LL05 | Formulae, milk base | 3.4 |
| LL06 | Formulae, soya base | 16.3 |
| LL08 | Meat, poultry or eggs | 185.1 |
| MM02 | Frozen entrees | 184.7 |
| NN01 | Pizza | 161.5 |
| NN02 | French fries | 107.5 |
| NN03 | Hamburger | 134.2 |
| NN04 | Chicken burger | 114.4 |
| NN05 | Hot dog | 218.7 |
| NN06 | Chicken nuggets | 126.7 |
