Table D.1.
Mean levels of ‘Alkanes, C10–13, chloro’ (SCCP) (μg/kg fat weight)
| FOODEX1 Level 2 | N | % LC | MEAN (LB) | MEAN (UB) |
|---|---|---|---|---|
| Bread and rolls | 1 | 0 | 88 | 88 |
| Vegetables and vegetable products | 1 | 100 | 0.0 | 500 |
| Fruit and fruit products | 1 | 0 | 1,000 | 1,000 |
| Livestock meat | 4 | 50 | 13 | 21 |
| Poultry | 3 | 67 | 3.3 | 11 |
| Edible offal, farmed animals | 4 | 75 | 5.9 | 22 |
| Sausages | 1 | 0 | 28 | 28 |
| Fish meat | 12 | 42 | 6.9 | 24 |
| Crustaceans | 1 | 0 | 39 | 39 |
| Liquid milk | 3 | 100 | 0.0 | 24 |
| Cheese | 5 | 100 | 0.0 | 4.0 |
| Eggs, fresh | 6 | 100 | 0.0 | 9.1 |
| Animal fat | 1 | 0 | 1.4 | 1.4 |
| Fish oil | 1 | 0 | 25 | 25 |
SCCPs: short‐chain chlorinated paraffins; LB: lower bound; UB: upper bound; N: number of samples; % LC: percentage of left‐censored data.