Update of Indicator PCB Levels in Food in Southern Italy: Assessment of the Dietary Exposure for Adult and Elderly Population
Table 2
Concentrations of individual iPCBs (ngg−1) and their sum (Σ6 iPCBs).
Food groups
Samples
%
PCB
PCB
PCB
PCB
PCB
PCB
Σ6 iPCBs
Lipid
28
52
101
138
153
180
Fisha
Rosefish
120
0.3
≤LOD
≤LOD
0.129
0.591
0.867
0.294
1.883
European hake
120
0.9
0.153
≤LOD
0.225
0.945
1.773
0.900
3.997
Red mullet
120
1.3
0.169
0.195
0.351
1.989
3.445
1.495
7.644
Common sole
120
0.2
≤LOD
≤LOD
0.248
0.856
1.430
0.330
2.866
Atlantic bluefin tuna
30
1.0
0.300
0.240
0.570
2.650
4.860
2.570
11.190
Average fish
—
—
0.125
0.088
0.305
1.406
2.475
1.118
5.516
Seafooda
Cephalopods
Common octopus
120
0.1
≤LOD
≤LOD
0.007
0.008
0.011
≤LOD
0.029
Common cuttlefish
120
0.4
0.012
0.016
0.015
0.024
0.031
0.016
0.114
European squid
120
0.8
0.008
0.008
0.024
0.016
0.032
0.016
0.104
Average cephalopods
—
—
0.007
0.008
0.015
0.016
0.025
0.014
0.082
Shellfish
Mediterranean mussel
300
2.5
0.184
0.251
0.378
2.527
4.150
2.201
9.690
Striped Venus clam
300
2.7
0.100
0.150
0.425
0.825
1.070
0.650
3.220
Common scallop
300
0.9
0.036
0.108
0.198
0.621
0.783
0.315
2.061
Average shellfish
—
—
0.107
0.170
0.334
1.324
2.001
1.055
4.990
Crustacean
Red shrimp
300
0.3
≤LOD
≤LOD
0.006
0.006
0.020
≤LOD
0.036
Spottail mantis shrimp
300
0.4
≤LOD
≤LOD
0.040
0.500
0.928
0.220
1.690
Norway lobster
300
0.3
≤LOD
≤LOD
≤LOD
0.110
0.190
≤LOD
0.304
Average crustacean
—
—
0.001
0.001
0.016
0.205
0.379
0.074
0.677
Average fish and seafood
—
—
0.069
0.070
0.186
0.833
1.399
0.644
3.202
Meat and processed meatb
Veal fillet
120
5.4
6.380
8.260
10.550
10.690
12.350
3.240
51.470
Pork loin
120
7.5
4.250
6.000
7.120
7.480
5.560
2.020
32.430
Chicken breast
120
0.9
5.230
5.360
6.080
8.120
9.110
1.780
35.680
Turkey breast
120
1.2
6.750
6.420
5.850
7.960
10.020
2.250
39.250
Average meat
—
—
5.653
6.510
7.400
8.563
9.260
2.323
39.708
Salami
120
37.9
1.675
11.175
6.690
13.570
9.790
3.740
46.640
Mortadella
120
9.5
1.950
4.440
6.260
1.980
2.030
0.940
17.600
Raw ham
120
4.5
≤LOD
2.220
2.090
0.970
1.060
≤LOD
6.388
Baked ham
120
19.80
0.840
2.350
3.960
1.120
1.590
0.530
10.390
Average processed meat
—
—
1.120
5.046
4.750
4.410
3.618
1.310
20.255
Milk and dairy productsb
Milk
120
3.7
0.600
1.195
1.990
1.080
2.415
2.200
9.480
Hard cheese (cow milk)
120
30.1
3.030
30.380
7.430
0.810
1.560
≤LOD
43.215
Hard cheese (sheep milk)
120
31.5
2.870
15.270
3.810
3.820
3.760
2.020
31.550
Yogurt
120
3.6
2.110
1.000
6.230
2.280
4.540
2.420
18.580
Mozzarella
120
21.9
≤LOD
≤LOD
≤LOD
≤LOD
0.540
0.330
0.884
Stracchino
120
19.8
≤LOD
0.100
0.170
0.210
0.650
0.350
1.484
Ricotta
120
16.9
≤LOD
≤LOD
≤LOD
≤LOD
0.700
0.280
0.999
Mascarpone
120
45.7
≤LOD
≤LOD
0.250
0.120
0.540
0.380
1.275
Average milk and dairy products
—
—
1.078
5.995
2.486
1.041
1.836
0.998
13.433
Hen eggsb
120
23.1
1.860
0.990
0.760
3.830
1.950
1.330
10.700
Olive oilb
120
78.0
1.450
1.370
≤LOD
≤LOD
≤LOD
≤LOD
2.825
Other fatsb
Butter
120
77.2
1.580
5.590
2.800
0.740
2.140
1.880
14.730
Margarine
120
72.0
1.430
3.560
3.260
0.930
2.010
0.980
12.170
Mayonnaise
120
69.4
1.740
2.420
3.570
1.680
1.770
0.460
11.640
Average fats
—
—
1.583
3.857
3.210
1.117
1.973
1.107
12.847
Maximum permissible levels (MPLs) set by European Union regulation [18]: 75 ng·g−1 wet weight for fish and seafood, 40 ng·g−1 lipid weight for meat and processed meat, milk and dairy products, hen eggs, olive oil, and other fats; bold values > MPLs a: ng·g−1 wet weight; MPLs b: ng·g−1 lipid weight.
