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Values are reported as μg/100g food for solids or μg/100 ml food for liquids.

Caerphilly Cheese (hardC-caer)

Cheshire Cheese (hardC-ches)

Leicester Cheese (hardC-lei)

Blue Cheese (average of four samples)

Cheddar Cheese (hardC-Ched, average of six samples)

Emmental Cheese (hardC-Em, average of six samples)

Mesophilic Fermented Milk (average of 21 samples)

Semi-Hard Cheese (average of 11 samples)

Soft Cheese (average of seven samples)

Shrimp (wild, average of two samples)