Concentrations (pg/g wet wt.) of total PCBs in fatty foods
from Total Diet Study in Whitehorse, 1998
|
Food code
|
Description
|
Concentration (ppt)
|
|
A01
|
Milk, whole
|
5.0
|
|
A02
|
Milk, 2%
|
0.1
|
|
A03
|
Milk, 1%
|
0.0
|
|
A04
|
Milk, skim
|
0.3
|
|
A05
|
Evaporated milk, canned
|
79.2
|
|
A06
|
Cream, 10-12% BF
|
26.2
|
|
A07
|
Ice cream
|
715.7
|
|
A08
|
Yogurt
|
0.7
|
|
A09
|
Cheese
|
902.5
|
|
A10
|
Cheese, cottage
|
0.2
|
|
A11
|
Cheese, processed, cheddar
|
1002.6
|
|
A12
|
Butter
|
3333.8
|
|
B01
|
Beef, steak
|
163.9
|
|
B02
|
Beef, roast and stewing
|
318.8
|
|
B03
|
Beef, ground
|
445.3
|
|
B04
|
Pork, fresh
|
279.0
|
|
B05
|
Pork, cured
|
800.9
|
|
B06
|
Veal
|
|
|
B07
|
Lamb
|
761.9
|
|
B08
|
Cold cuts and luncheon meats
|
540.0
|
|
B09
|
Luncheon meats, canned
|
989.4
|
|
B10
|
Organ meats, liver and kidney
|
32.2
|
|
B11
|
Wieners
|
1500.7
|
|
C01
|
Eggs
|
188.3
|
|
C02
|
Poultry, chicken and turkey
|
420.6
|
|
D01
|
Fish, marine, fresh or frozen
|
1950.9
|
|
D02
|
Fish, fresh water
|
8475.7
|
|
D03
|
Fish, canned
|
5372.1
|
|
D04
|
Shellfish, fresh or frozen
|
561.0
|
|
E01
|
Soups, meat, canned
|
0.6
|
|
E02
|
Soups, cream
|
0.9
|
|
I01
|
Cooking fats and salad oils
|
2770.2
|
|
I02
|
Margarine
|
1171.3
|
|
L03
|
Dinners (cereal + vegetable + meat)
|
|
|
L04
|
Dinners (meat or poultry + vegetable)
|
25.1
|
|
L05
|
Formulae, milk base
|
0.8
|
|
L06
|
Formulae, soya base
|
|
|
L08
|
Meat, poultry or eggs
|
31.7
|
|
M02
|
Frozen entrees (microwave or boil)
|
|
|
M03
|
Frozen entrees (microwave or boil)
|
|
|
M04
|
Frozen entrees (microwave or oven)
|
12.6
|
|
M05
|
Frozen entrees (microwave or oven)
|
31.3
|
|
M06
|
Frozen dinner, beef + veg + or -dessert
|
11.6
|
|
N01
|
Pizza
|
307.1
|
|
N02
|
French fries
|
90.0
|
|
N03
|
Hamburger
|
65.7
|
|
N04
|
Fish burger
|
230.4
|
|
N05
|
Chicken burger
|
18.5
|
|
N06
|
Hot dog
|
277.2
|
|
N07
|
Chicken (breaded, fried, nuggets)
|
80.7
|
|
N08
|
Egg breakfast on a bun
|
64.2
|
|
