Per- and polyfluoroalkyl substances (PFAS) presence in food: Comparison among fresh, frozen and ready-to-eat vegetables. (1st June 2023)

• Record Type: Journal Article
• Authors: Piva, Elena; Fais, Paolo; Ioime, Pasquale; Forcato, Mattia; Viel, Guido; Cecchetto, Giovanni; Pascali, Jennifer P.
• Is Part Of: Food chemistry. Volume 410(2023)
• Publication Date: 2023-06-01
• Subjects: Per- and polyfluoroalkyl substances -- PFAS -- Ready-to-eat -- Vegetables -- Food -- Contaminants; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2023.135415
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Differences in type and amount of PFAS were observed among the three groups. Ready-to eat vegetables displayed a higher PFAS content than fresh/frozen products. Organic vegetables contained a lower PFAS content than their traditional counterpart. PFOA, PFOS and PFNA were detected above the recommended attention limits. Abstract: There is a worldwide discussion to provide safety limits in food for per- and polyfluoroalkyl substances (PFAS), a group of persistent contaminants associated to human disease. Processed food is more at risk of containing increased amounts of PFAS as a consequence of intentionally or non-intentionally contamination during manipulation and packaging. Among food products, also vegetables can be submitted to industrial manipulation; therefore, a different PFAS content correlated to the level of vegetables processing is conceivable. This study assessed the amount and type of PFAS present in fresh, frozen and ready-to-eat vegetables. Differences have been observed between the three groups of samples in the average PFAS content; the difference between ready-to eat and frozen vegetables resulted statistically significative. Organic vegetables displayed a lower total amount of PFAS respect to the traditional counterpart. The impact of industrial manipulation remains to be cleared, but pesticides use during cultivation could be considered a source of PFAS contamination.