Several types of commercially available food both cooked and uncooked were tested for the presence of the carcinogenic initiator and mutagen, malonaldehyde, which is a breakdown product of unsaturated fatty acids. The thiobarbituric acid derivative of malonaldehyde from meat extract was identified either by thin layer chromatography or by gas chromatography after silylation. Malonaldehyde was also identified directly by gas chromatography. Among the meats purchased from supermarkets, beef had the greatest amounts of malonaldehyde. Turkey and cooked chicken had high levels. Most cheeses had only small amounts of malonaldehyde. In contrast, many vegetables and fruits had either minute amounts or no malonaldehyde.