The aim of this study was to determine the PBDE contents in selected food products available on the Polish market: butter, eggs, chocolate, pork fat, beef fat, and three kinds of fish: carp, salmon and cod. Therefore, a two-stage (for fish) and three-stage (for all the other food products) methods of sample cleanup was developed with the use of the GC-MS technique, using semipermeable membranes (SPM) in one of the stages. In all of the samples six dominating PBDE congeners: BDE-28, BDE-47, BDE-99, BDE-100, BDE-153, and BDE-154 were determinated. PBDE contents in the Polish butter ranged from 55 to 174 pg/g of fat. variable. The analysed salmon samples contained for example 377-5,340 pg/g of the wet muscle tissue (1,850-26,700 pg/g of fat, respectively).