Table 3.

Results from two Canadian cities: Quebec City and Calgary.

		Resultsab
Code	Food product	Quebec City, 2008	Calgary, 2009	Limit of detection (LOD), S/N = 3:1	Limit of quantification (LOQ), S/N = 10:1	Units
KK01	Alcoholic drinks, beer	0.04	0.01	0.002	0.005	ng ml−1
KK02	Alcoholic drinks, wine	0.02	n.d.c	0.002	0.005	ng ml−1
GG01	Baked beans, canned	0.01	n.d.	0.003	0.009	ng g−1
GG02	Beans, string	0.53	n.d.	0.002	0.006	ng g−1
HH05	Blueberries	n.d.	n.d.	0.002	0.005	ng g−1
FF21	Bread, other	0.45	0.42	0.002	0.006	ng g−1
FF03	Bread, rye	1.0	0.57	0.003	0.009	ng g−1
FF01	Bread, white	0.77	0.67	0.003	0.010	ng g−1
FF02	Bread, whole wheat	1.3	0.83	0.004	0.012	ng g−1
FF20	Buns and rolls	1.0	1.2	0.003	0.011	ng g−1
FF04	Cake	0.07	0.04	0.002	0.005	ng g−1
JJ02	Candy	0.01	n.d.	0.003	0.010	ng g−1
FF05	Cereals, cooked wheat	0.04	0.01	0.002	0.009	ng g−1
FF06	Cereals, corn	0.01	0.01	0.003	0.010	ng g−1
LL01	Cereals, mixed	0.43	0.01	0.003	0.010	ng g−1
FF07	Cereals, oatmeal	0.11	0.11	0.003	0.009	ng g−1
FF08	Cereals, rice and bran	0.27	0.26	0.004	0.011	ng g−1
AA09	Cheese	n.d.	n.d.	0.008	0.025	ng g−1
AA11	Cheese, processed	n.d.	n.d.	0.006	0.019	ng g−1
NN04	Chicken burger	0.32	0.23	0.003	0.010	ng g−1
NN06	Chicken nuggets	0.09	0.04	0.003	0.010	ng g−1
JJ01	Chocolate bars	0.30	0.13	0.003	0.009	ng g−1
KK04	Coffee	0.02	0.01	0.002	0.008	ng ml−1
FF09	Cookies	0.21	0.20	0.003	0.008	ng g−1
GG27	Corn chips	0.03	n.d.	0.003	0.008	ng g−1
FF10	Crackers	0.44	0.03	0.003	0.010	ng g−1
FF11	Danish, donuts and croissants	0.24	0.35	0.003	0.008	ng g−1
LL02	Desserts	n.d.	n.d.	0.006	0.021	ng g−1
LL03	Dinners, cereal plus vegetable plus meat	n.d.	0.01	0.002	0.008	ng g−1
CC01	Eggs	n.d.	n.d.	0.005	0.017	ng g−1
FF12	Flour, white (wheat)	0.39	1.7	0.004	0.014	ng g−1
LL05	Formulae, milk base	n.d.	n.d.	0.005	0.017	ng ml−1
LL06	Formulae, soya base	0.01	0.02	0.002	0.006	ng g−1
MM02	Frozen entrees	0.06	0.05	0.002	0.006	ng g−1
HH10	Grape juice, bottled	n.d.	n.d.	0.002	0.006	ng ml−1
HH11	Grapes	n.d.	n.d.	0.002	0.007	ng g−1
NN03	Hamburger	0.44	0.22	0.001	0.003	ng g−1
PP06	Herbs and spices	0.08	0.07	0.006	0.021	ng g−1
NNO 5	Hot dogs	0.38	0.41	0.004	0.012	ng g−1
AA07	Ice cream	0.02	0.03	0.002	0.007	ng ml−1
BB07	Lamb	n.d.	n.d.	0.004	0.012	ng g−1
BB09	Luncheon meats, canned	0.01	0.01	0.002	0.008	ng g−1
LL08	Meat, poultry or eggs	n.d.	n.d.	0.002	0.007	ng g−1
AA02	Milk, 2%	n.d.	n.d.	0.002	0.007	ng ml−1
AA13	Milk, chocolate, 1 %	0.02	0.01	0.002	0.006	ng ml−1
FF13	Muffins	0.20	0.19	0.002	0.007	ng g−1
JJ12	Nuts	0.02	0.03	0.002	0.007	ng g−1
BB10	Organ meats	n.d.	0.01	0.004	0.015	ng g−1
FF14	Pancakes and waffles	0.10	0.16	0.003	0.009	ng g−1
FF15	Pasta, mixed dishes	0.13	0.07	0.002	0.005	ng g−1
FF16	Pasta, plain	0.34	0.07	0.002	0.005	ng g−1
JJ07	Peanut butter	0.04	n.d.	0.002	0.007	ng g−1
GG14	Peas	n.d.	n.d.	0.003	0.010	ng g−1
FF17	Pie, apple	0.11	0.13	0.002	0.006	ng g−1
FF18	Pie, other	0.11	0.09	0.001	0.005	ng g−1
NN01	Pizza	0.21	0.22	0.002	0.007	ng g−1
MM01	Popcorn, microwave	n.d.	n.d.	0.002	0.007	ng g−1
BB05	Pork, cured	0.06	0.20	0.003	0.012	ng g–1
BB04	Pork, fresh	0.03	0.23	0.004	0.011	ng g−1
JJ08	Puddings	0.03	0.02	0.002	0.005	ng g−1
HH17	Raisins	2.3	0.17	0.004	0.013	ng g−1
FF19	Rice	n.d.c	n.d.	0.001	0.004	ng g−1
JJ11	Seeds, shelled	0.07	0.35	0.003	0.008	ng g−1
KK07	Soy beverage, fortified	0.05	0.02	0.002	0.006	ng ml−1
PP07	Soya sauce	n.d.	n.d.	0.002	0.007	ng ml−1
KK06	Tea	n.d.	n.d.	0.002	0.007	ng ml−1
PP05	Vanilla extract	n.d.	0.02	0.002	0.006	ng ml−1
BB06	Veal, cutlets	n.d.	n.d.	0.004	0.012	ng g−1
LL09	Vegetables, peas	n.d.	n.d.	0.003	0.008	ng g−1
BB11	Wieners and sausages	0.12	0.06	0.002	0.007	ng g−1

Notes: ^aResults were corrected for recovery.

^bValues below the estimated LOD are provided for potential statistical analysis. It has been reported that the relative uncertainty at the LOD is 100% and at the LOQ is 30%, both with a 95% confidence level (Taylor 1987).

^cn.d., Not detected.