In one possibly dioxine-contaminated brand of olive oil, 5 replicate
measurements have been performed to determine the content of 2,3,7,8-TCDD, a
particularly vicious type of dioxine. The instrument used was a GC with
electron-capture detection, a very sensitive device. This yielded a mean
value of 6.5 pg/g and a standard deviation of 0.22 pg/g.
If a safety limit would be set to 6.9 pg/g, would you use this olive
oil to make spaghetti?