PFAS in Food & Water

Synthetic Chemicals perfluoroalkyl and polyfluoroalkyl substances (PFAs), a diverse group of thousands of chemicals belong to the Persistent Organic Pollutants (POPs) Class of Chemical Compounds. PFOS (perfluorooctanesulfonic acid) and PFOA (perfluorooctanoic acid) are 02 of the 07 types of PFAS with Toxicological Reference Values (TRVs).

Persistent because they “Resist Degradation through Chemical, Biological, and Photolytic Processes” Organic, as they have “Carbon atoms” Covalently linked to Fluorine atoms, and are Pollutant, as they are “Extremely Toxic, and thus Detrimental to Human Health & Global Environment”. Some of these have been in Commercial use since the 1940s.

While some have been in commercial use since the 1940s, a few PFAS are FDA Authorized for limited use in Cookware, Food Packaging, and Food Processing Equipment. However, they Cause Cancers and Birth Defects and Damage the Immune & Reproductive, Neurological Systems.

Their Widespread use, Environmental Persistence, and consequently elevated levels in Air, Water, and Soil, have and are contaminating Humans. Certain Vegetables and Drinking Water are important sources.  Seafood including Fish, Meat, and its Products, Eggs, Milk, and Dairy Products are strong pathways for their bio-accumulation in Humans.

EU Stipulated Maximum levels for Selected PFAS’ in Certain Foods with effect from 1^st January 2023. Perfluorinated Carboxylic acids (C9-14 PFCAs), their Salts, and Precursors have been Restricted in the EU/EEA from February 2023.