Table 2.

HBCD levels in U.S. food samples purchased in 2009 (Schecter et al. 2009) analyzed using GC-MS and reanalyzed using LC-MS/MS in 2010 (n = 10) (ng/g ww).

Totala (GC-MS)b	Total (LC-MS/MS)	Stereoisomer levels
		Food	α	β	γ
Canned sardines		0.593		0.550		0.310		0.070		0.170
Fresh salmon		0.352		0.123		0.099		0.005		0.019
Peanut butter		0.300		0.282		0.223		0.007		0.052
Fresh tilapia		0.180		0.130		0.090		0.010		0.030
Sausages		0.151		0.119		0.078		0.013		0.028
Fresh catfish		0.133		0.109		0.050		< 0.004c		0.057
Sliced turkey		0.124		0.113		0.076		0.019		0.018
Sliced chicken breast		0.098		0.048		0.025		0.008		0.015
Sliced ham		0.024		0.036		0.012		0.006		0.018
Canned chili		0.023		0.023		0.010		< 0.002c		0.012
Median		0.142		0.116		0.077		0.008		0.024
aTotal HBCD levels measured by laboratory and not calculated as sum of stereoisomers. bData from Schecter et al. 2009. cValues < LOD.