a water pipe with water trickling out into a puddle

Per- and Polyfluoroalkyl Substances (PFAS)

General

Per- and polyfluoroalkyl substances (PFAS) encompass a group of thousands of chemicals that have been used in industry and consumer products, including cleaning products, water- and stain-resistant fabrics and carpeting, paints and fire-fight foams. These widespread substances (also called “forever chemicals”) are highly stable due to the strong carbon-fluorine bonds, making them resistant to degradation under typical environmental conditions. Due to their widespread use and environmental persistence, PFAS contamination has been detected in the air, water, and soil. These substances can enter our food system through animals and plants raised or grown in contaminated areas, as well as through food packaging and cookware, albeit to a lesser extent. Some of the most common PFAS include perfluorooctanoic acid (PFOA) or perfluorooctane sulfonate (PFOS).

PFAS exposure has been linked to several health issues, including interfering hormone function, suppressing immune system, and increasing risks for kidney and testicular cancer.

Health effect thresholds vary but generally fall within parts per trillion (ppt) ranges. For instance, in 2022, the U.S. Environmental Protection Agency (EPA) recommended lifetime health advisory levels for PFOA at 0.004 ppt, PFOS at 0.02 ppt, PFBS at 2000 ppt, and Gen X at 10 ppt for drinking water. Several states have set their own, often stricter, limits. California added PFOS and PFOA to Proposition 65 warnings in 2017 and perfluorononanoic acid (PFNA) in 2021.

The FDA has authorized specific types of substances that contain PFAS for use in food contact application, generally fall into four categories: nonstick coating; sealing gaskets for food processing equipment; manufacturing aids; and grease-proof agents for paper food packaging. In 2024, the FDA announced that grease-proofing substances containing PFAS are no longer being sold by manufacturers for food contact use in the U.S. market.

The European Food Safety Authority (EFSA) reassessed the health risks related to the presence of PFAS in food, referring the results of studies that indicate an effect of certain PFAS on the immune system. A tolerable weekly intake (TWI) of 4.4 nanograms (ng) per kilogram (kg) of body weight per week was derived for the sum of four PFAS, namely PFOA, PFOS, PFNA and perfluorohexanesulfonic acid (PFHxS) in 2020.

Labs employ several analytical methods to detect PFAS such as Liquid Chromatography-Tandem Mass Spectrometry (LC-MS/MS) and high-resolution mass spectrometry (HRMS) for identifying and quantifying additional types of PFAS.

Guidance for Industry

PFAS emission have been reduced in the US and other countries. Research has also shown that PFAS contamination in the environment where food is grown or produced does not always transfer into food, depending on the type of PFAS and food. Food processors should proactively conduct regular testing and analyze its products and supply chain to determine potential source of PFAS. Contact state representative and the FDA to request technical assistance to analyze sample and assess levels of PFAS if a specific area of contamination is identified where food is grown or produced.

Information for consumers to reduce exposure

Consumer can stay informed by checking water quality reports and FDA surveys for PFAS; opt to cook at home and use PFAS-free cookware, such as stainless steel or cast iron; and avoid store or reheat food in PFAS-containing packaging as migration of chemicals increases with time and heat.

Resources