Table 1.
Examples of levels of HCB in various grocery products.
| Country | Material | Amount of HCB | Author |
|---|---|---|---|
| Egypt | Buffalo milk | <0.200 | Shaker and Elsharkawy (2015) [22] |
| Mussels | <LOD 0.50 µg/g dw | Khairy et al. (2012) [23] | |
| Potato tubers (skin and pulp) | 0.014, <0.026 | Soliman (2001) [24] | |
| French fries | 0.006, <0.011 | Soliman (2001) [24] | |
| Potato chips | 0.003, <0.006 | Soliman (2001) [24] | |
| Ghana | Fish (Tilapia and Suma) | 2.10 | Adu-Kumi et al. (2010) [25] |
| Tanzania | Tilapia (Oreochromis sp.) | 0.6–4.0 | Polder et al. (2014) [26] |
| Tunisia | Common sole (Solea solea) | 1.27–15.1 | Ben Ameur et al. (2013) [27] |
| Common Cephalus (Mugil cephalus) | 1.62–28.5 | Ben Ameur et al. (2013) [27] |