SCCPs were detected in grain crops (2.5 µg/kg), seeds and potatoes (1.4 µg/kg), sugar, sweets and snacks, seasoning and beverages (2.4 µg/kg), fats (e.g., margarine, oils, etc.; 140 µg/kg), beans, green vegetables, other vegetables, mushrooms and seaweeds (1.7 µg/kg), fruit (1.5 µg/kg), fish (16 µg/kg), shellfish (18 µg/kg), meats (7 µg/kg), eggs (2 µg/kg) and milk (0.75 µg/kg).
Se detectaron PCCC en cultivos de cereales (2,5 µg/kg), semillas y papas (1,4 µg/kg), azúcar, dulces y bocadillos, aderezos y bebidas (2,4 µg/kg), grasas (v.gr. margarina, aceites, etc.; 140 µg/kg), porotos, verduras de hoja, otras verduras, hongos y algas marinas (1,7 µg/kg), frutas (1,5 µg/kg), pescados (16 µg/kg), mariscos (18 µg/kg), carnes (7 µg/kg), huevos (2 µg/kg) y leche (0,75 µg/kg).