Number

Chemical

Sample

Number

positive

Concentration

Conc.

Wt.

Location

Location

Sample

Ref.

Comments

type^a

samples

samples

range

Mean^b

basis

description

year

no.

Tetrachlorodibenzo-p-dioxins (MW=321.98)

2,3,7,8-TCDD

Food basket

3

0

ND(0.1-0.4)

NA

Fresh

Sweden

Urban

NR

1

Herring, fillet

1

1

1.4

1.4

Fresh

Baltic Sea, Sweden

88

1

sample composite 12 fillets

Milk

2

0

ND(.012-.013)

NA

Whole

Switzerland

Background

NR

2

Milk

4

3

ND-0.049

0.027

Whole

Switzerland

Industrial

NR

2

Near Incinerators

Milk

1

1

0.2

0.2

Fat

W. Germany

NR

3

composite from 8 trucks

Butter

1

1

0.08

0.08

Fat

Berlin, W. Germany

Urban

NR

3

Beef fat

1

1

0.6

0.6

Fat

Berlin, W. Germany

Urban

NR

3

from slaughterhouse

Pork

1

1

0.03

0.03

Fat

Berlin, W. Germany

Urban

NR

3

Sheep fat

1

1

0.01

0.01

Fat

Berlin, W. Germany

Urban

NR

3

from slaughterhouse

Chicken

1

1

0.3

0.3

Fat

Berlin, W. Germany

Urban

NR

3

Eggs

1

1

0.2

0.2

Fat

Berlin, W. Germany

Urban

NR

3

Herring

1

1

4.7

4.7

Fat

Berlin, W. Germany

Urban

NR

3

Cod

1

1

23

23

Fat

Berlin, W. Germany

Urban

NR

3

Redfish

1

1

2.8

2.8

Fat

Berlin, W. Germany

Urban

NR

3

Milk

1

1

0.0018

0.0018

Whole

U.S.

NR

4

Beef

3

3

0.017-0.062

0.032

Whole

U.S.

NR

4

Pork

3

0

ND(0.006)

NA

Whole

U.S.

NR

4

Milk

10

NR

ND-1.9

0.4

Fat

W. Germany

NR

5

samples not randomly selected

Cheese

10

0

ND(0.5)

NA

Fat

W. Germany

NR

5

2,3,7,8-TCDD

Butter

5

0

ND(0.5)

NA

Fat

W. Germany

NR

5

(continued)

Beef

3

0

ND(0.5)

NA

Fat

W. Germany

NR

5

Veal

4

0

ND(0.5)

NA

Fat

W. Germany

NR

5

Pork

3

0

ND(0.5)

NA

Fat

W. Germany

NR

5

Sheep

2

0

ND(0.5)

NA

Fat

W. Germany

NR

5

Chicken

2

0

ND(0.5)

NA

Fat

W. Germany

NR

5

Canned meat

2

0

ND(0.5)

NA

Fat

W. Germany

NR

5

Lard

4

0

ND(0.5)

NA

Fat

W. Germany

NR

5

Milk

7

NR

ND-0.013

0.009^c

Whole

England & Wales

Rural

89

7

Plaice, whole

3

3

0.13-0.18

0.16

Wet

Norwich, UK

NR

7

Mackerel, whole

1

1

0.07

0.07

Wet

Norwich, UK

NR

7

Herring, whole

1

1

0.19

0.19

Wet

Norwich, UK

NR

7

Cod, whole

1

1

0.05

0.05

Wet

Norwich, UK

NR

7

Skate, whole

1

0

ND(0.16)

NA

Wet

Norwich, UK

NR

7

Coley, whole

1

1

0.06

0.06

Wet

Norwich, UK

NR

7

Cow cream

1

0

ND(0.15)

NA

Wet

USSR

88-89

8

Beef

1

0

ND(0.03)

NA

Wet

USSR

88-89

8

Cheese w/butter

1

0

ND(0.36)

NA

Wet

USSR

88-89

8

Beef fat

1

0

ND(0.34)

NA

Wet

USSR

88-89

8

Pork

1

0

ND(0.72)

NA

Wet

USSR

88-89

8

2,3,7,8-TCDD

Butter

1

0

ND(0.53)

NA

Wet

USSR

88-89

8

(continued)

Swiss cheese

1

0

ND(0.03)

NA

Wet

USSR

88-89

8

Sausage

1

0

ND(0.57)

NA

Wet

Moscow, USSR

88-89

8

Pork sticks

1

0

ND(0.34)

NA

Wet

South Vietnam

NR

8

Pork fat

1

0

ND(0.99)

NA

Wet

South Vietnam

NR

8

Chicken fat

1

0

ND(0.95)

NA

Wet

South Vietnam

NR

8

Milk

1

1

0.12^d

0.12^d

Whole

Vermont, U.S.

Background

87-88

9

Cottage cheese

1

0

ND(0.003)

NA

Wet

New York, NY

1990

10

Soft blue cheese

1

0

ND(0.05)

NA

Wet

New York, NY

1990

10

Heavy cream cheese

1

0

ND(0.04)

NA

Wet

New York, NY

1990

10

Soft cream cheese

1

1

0.04

0.04

Wet

New York, NY

1990

10

American cheese

1

1

0.07

0.07

Wet

New York, NY

1990

10

Beef

5

0

ND(0.12-0.41)

NA

Fat

Los Angeles

Urban

NR

11

Composite 6 samples

Beef

3

0

ND(0.16-0.40)

NA

Fat

San Francisco

Urban

NR

11

Composite 6 samples

Pork

5

0

ND(0.07-0.52)

NA

Fat

Los Angeles

Urban

NR

11

Composite 6 samples

Pork

3

0

ND(0.39-0.49)

NA

Fat

San Francisco

Urban

NR

11

Composite 6 samples

Chicken

5

2

ND-0.43

0.23

Fat

Los Angeles

Urban

NR

11

Composite 6 samples

Chicken

3

1

ND-1.67

0.70

Fat

San Francisco

Urban

NR

11

Composite 6 samples

Eggs

5

0

ND(0.01-0.03)

NA

Whole

Los Angeles

Urban

NR

11

Composite 6 samples

Eggs

3

0

ND(0.01-0.03)

NA

Whole

San Francisco

Urban

NR

11

Composite 6 samples

2,3,7,8-TCDD

Beef

3

3

0.005-0.028

0.017

Wet

New York, NY

1990

12

(continued)

Pork

1

1

0.013

0.013

Wet

New York, NY

1990

12

Chicken

1

1

0.011

0.011

Wet

New York, NY

1990

12

Pentachlorodibenzo-p-dioxins (MW = 326.44)

1,2,3,7,8-PeCDD

Food basket

3

0

ND(0.2-0.8)

NA

Fresh

Stockholm, Sweden

Urban

NR

1

Herring, fillet

1

1

3.5

3.5

Fresh

Baltic Sea, Sweden

88

1

sample composite 12 fillets

Milk

2

0

ND(0.04-0.06)

NA

Whole

Switzerland

Background

NR

2

Milk

4

2

ND-0.25

0.12

Whole

Switzerland

Industrial

NR

2

Near Incinerators

Milk

1

1

0.7

0.7

Fat

W. Germany

NR

3

composite from 8 trucks

Butter

1

1

0.41

0.41

Fat

Berlin, W. Germany

Urban

NR

3

Beef fat

1

1

0.8

0.8

Fat

Berlin, W. Germany

Urban

NR

3

from slaughterhouse

Pork

1

1

0.12

0.12

Fat

Berlin, W. Germany

Urban

NR

3

Sheep fat

1

1

0.5

0.5

Fat

Berlin, W. Germany

Urban

NR

3

from slaughterhouse

Chicken

1

1

0.7

0.7

Fat

Berlin, W. Germany

Urban

NR

3

Eggs

1

1

0.4

0.4

Fat

Berlin, W. Germany

Urban

NR

3

Herring

1

1

12

12

Fat

Berlin, W. Germany

Urban

NR

3

Cod

1

1

1.3

1.3

Fat

Berlin, W. Germany

Urban

NR

3

Redfish

1

1

6.5

6.5

Fat

Berlin, W. Germany

Urban

NR

3

Milk

10

NR

ND-2.5

1.2

Fat

W. Germany

NR

5

samples not randomly selected

Cheese

10

NR

ND-0.8

0.6

Fat

W. Germany

NR

5

1,2,3,7,8-PeCDD

Butter

5

0

ND(0.5)

NA

Fat

W. Germany

NR

5

(continued)

Beef

3

3

0.5-4.6

1.7

Fat

W. Germany

NR

5

Veal

4

4

2.5-3.4

3.1

Fat

W. Germany

NR

5

Pork

3

0

ND(0.5)

NA

Fat

W. Germany

NR

5

Sheep

2

0

ND(0.5)

NA

Fat

W. Germany

NR

5

Chicken

2

2

0.9-1.2

1.0

Fat

W. Germany

NR

5

Canned meat

2

1

ND-0.9

0.6

Fat

W. Germany

NR

5

Lard

4

0

ND(0.5)

NA

Fat

W. Germany

NR

5

Milk

7

7

0.012-0.023

0.016^c

Whole

England & Wales

Rural

89

7

Plaice, whole

3

3

0.10-0.38

0.24

Wet

Norwich, UK

NR

7

Mackerel, whole

1

1

0.10

0.10

Wet

Norwich, UK

NR

7

Herring, whole

1

1

0.60

0.60

Wet

Norwich, UK

NR

7

Cod, whole

1

0

ND(0.06)

NA

Wet

Norwich, UK

NR

7

Skate, whole

1

1

0.07

0.07

Wet

Norwich, UK

NR

7

Coley, whole

1

0

ND(0.04)

NA

Wet

Norwich, UK

NR

7

Cow cream

1

0

ND(0.07)

NA

Wet

USSR

88-89

8

Beef

1

0

ND(0.02)

NA

Wet

USSR

88-89

8

Cheese w/butter

1

0

ND(0.18)

NA

Wet

USSR

88-89

8

Beef fat

1

0

ND(0.17)

NA

Wet

USSR

88-89

8

Pork

1

0

ND(0.36)

NA

Wet

USSR

88-89

8

1,2,3,7,8-PeCDD

Butter

1

0

ND(0.26)

NA

Wet

USSR

88-89

8

(continued)

Swiss cheese

1

0

ND(0.02)

NA

Wet

USSR

88-89

8

Sausage

1

0

ND(0.29)

NA

Wet

Moscow, USSR

88-89

8

Pork sticks

1

1

0.17

0.17

Wet

South Vietnam

NR

8

Pork fat

1

1

0.50

0.50

Wet

South Vietnam

NR

8

Chicken fat

1

1

0.95

0.95

Wet

South Vietnam

NR

8

Cottage cheese

1

1

0.01

0.01

Wet

New York, NY

1990

10

Soft blue cheese

1

1

0.2

0.2

Wet

New York, NY

1990

10

Heavy cream cheese

1

1

0.11

0.11

Wet

New York, NY

1990

10

Soft cream cheese

1

1

0.11

0.11

Wet

New York, NY

1990

10

American cheese

1

1

0.12

0.12

Wet

New York, NY

1990

10

Beef

5

0

ND(0.40-17.50)

NA

Fat

Los Angeles

Urban

NR

11

Composite 6 samples

Beef

3

0

ND(0.49-1.09)

NA

Fat

San Francisco

Urban

NR

11

Composite 6 samples

Pork

5

0

ND(1.00-4.36)

NA

Fat

Los Angeles

Urban

NR

11

Composite 6 samples

Pork

3

0

ND(1.94-2.70)

NA

Fat

San Francisco

Urban

NR

11

Composite 6 samples

Chicken

5

0

ND(0.19-2.19)

NA

Fat

Los Angeles

Urban

NR

11

Composite 6 samples

Chicken

3

0

ND(0.44-7.40)

NA

Fat

San Francisco

Urban

NR

11

Composite 6 samples

Eggs

5

0

ND(0.06-0.40)

NA

Whole

Los Angeles

Urban

NR

11

Composite 6 samples

Eggs

3

0

ND(0.04-0.06)

NA

Whole

San Francisco

Urban

NR

11

Composite 6 samples

Beef

3

3

0.01 - 0.208

0.093

Wet

New York, NY

1990

12

1,2,3,7,8-PeCDD

Pork

1

1

0.041

0.041

Wet

New York, NY

1990

12

(continued)

Chicken

1

0

ND(0.011)

NA

Wet

New York, NY

1990

12

PeCDDs

Cottage cheese

1

1

0.6

0.6

Wet

New York, NY

1990

10

Soft blue cheese

1

1

14

14

Wet

New York, NY

1990

10

Heavy cream cheese

1

1

5

5

Wet

New York, NY

1990

10

Soft cream cheese

1

1

4

4

Wet

New York, NY

1990

10

American cheese

1

1

4

4

Wet

New York, NY

1990

10

Hexachlorodibenzo-p-dioxins (MW = 390.87)

1,2,3,4,7,8-HxCDD

Food basket

3

0

ND(0.4-1.6)

NA

Fresh

Stockholm, Sweden

Urban

NR

1

Herring, fillet

1

1

0.47

0.47

Fresh

Baltic Sea, Sweden

88

1

sample composite 12 fillets

Milk

2

1

ND-0.068

0.049

Whole

Switzerland

Background

NR

2

Milk

4

3

ND-0.23

0.14

Whole

Switzerland

Industrial

NR

2

Near Incinerators

Milk

1

1

0.3

0.3

Fat

W. Germany

NR

3

composite from 8 trucks

Butter

1

1

0.15

0.15

Fat

Berlin, W. Germany

Urban

NR

3

Beef fat

1

1