Values are reported as μg/100g food for solids or μg/100 ml food for liquids.
Caerphilly Cheese (hardC-caer)
-
MK-4: 0
Cheshire Cheese (hardC-ches)
-
MK-4: 0
Leicester Cheese (hardC-lei)
-
MK-4: 0
Blue Cheese (average of four samples)
-
MK-4: 0
Cheddar Cheese (hardC-Ched, average of six samples)
-
MK-4: 0
Emmental Cheese (hardC-Em, average of six samples)
-
MK-4: 0
Mesophilic Fermented Milk (average of 21 samples)
-
MK-4: 0
Semi-Hard Cheese (average of 11 samples)
-
MK-4: 0
Soft Cheese (average of seven samples)
-
MK-4: 0
Shrimp (wild, average of two samples)
-
MK-4: 0