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This chapter focusses on the sources of per- and polyfuoroalkyl substances (PFASs) in food, the state-of-the-art of analytical methods for food matrices, and on mitigation and remediation strategies for agriculture. Furthermore, the PFAS concentrations in food items in Europe will be addressed, incorporating differences in concentrations depending on the origin of food (i.e.supermarket, home-grown, bio-food, etc.) and the effects of food processing in blue food (i.e. anything we eat that comes from the water). Finally, key knowledge gaps and future challenges of PFAS contamination in food are discussed.

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Advances in assessing residues of perfuoroalkyl substances in foods

  • 章节

  • 发表日期：

    2025年

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  • Thimo Groffen,
  • Chaymae El Amraoui Aarab,
  • Mélanie Di Mario,
  • Els Van Hoeck,
  • Laure Joly,
  • Marc Hanikenne,
  • Els Van Pamel

摘要

This chapter focusses on the sources of per- and polyfuoroalkyl substances (PFASs) in food, the state-of-the-art of analytical methods for food matrices, and on mitigation and remediation strategies for agriculture. Furthermore, the PFAS concentrations in food items in Europe will be addressed, incorporating differences in concentrations depending on the origin of food (i.e.supermarket, home-grown, bio-food, etc.) and the effects of food processing in blue food (i.e. anything we eat that comes from the water). Finally, key knowledge gaps and future challenges of PFAS contamination in food are discussed.