Volatile halogenated organic compounds were determined in foods. Stati
stical treatment of the data for 13 foods sampled from 20 families liv
ing in suburban Tokyo (Saitama prefecture) indicated that the foods we
re contaminated by water pollution and/or substances introduced by the
process of food production. Butter and margarine were contaminated by
chlorinated ethylene, ethane, and related compounds released by dry c
leaning and other operations. Soybean sprouts and tofu (soybean curd)
contained chloroform and related trihalomethanes absorbed during the p
roduction process.