PFAS or 'Perfluoroalkyl Substances' are organic compounds not found naturally but deriving from human industrial activity.

These molecules have a fully-fluorinated hydrophobic alkyl chain giving them interesting chemical-physical properties, as they are water and grease repellent and have a high thermal resistance.

On the one hand, these features have made PFAS key elements in many industrial processes since 1950s. Indeed, they are used as surfactants for mines and wells, cleaning products, cosmetic products, insecticides and paint and as protective coating for fabrics, leathers and MOCA.

They are components of Teflon®, the most famous non-stick coating of cooking pans, and in general of all the food packaging materials that need oil impermeability such as pizza boxes, fast-food wrappers, etc.

On the other hand, their very features make PFAS capable of generating bioaccumulation and biomagnification. They enter the environment with water through soil, vegetation, crops, and animals increasing in concentration along the food chain. In addition, data show that the materials in contact with food can be an additional source of contamination, further increasing the exposure to PFAS.

Many toxicological studies on perfluoroalkyl substances unfortunately showed many adverse effects on human health. PFAS are classified as endocrine disruptors, i.e. substances that can alter hormone homeostasis contributing to bring about thyroid diseases, immune system disorders, obesity, fertility problems, liver damage, kidney tumour, testicular cancer, hypertension in pregnancy, ulcerative colitis, and increased cholesterol. In addition, the risk of adverse health effects increases in the elderly and children who have been exposed since prenatal period.

For these reasons, the law sets out the maximum levels of presence of PFAS in the water intended for human consumption and food. These levels are constantly updated on the basis of new scientific evidence in terms of human health safety.

As regards food, EU Regulation No 2023/915 sets forth maximum levels for certain contaminants in foodstuffs.

The evaluations that brought EFSA (European Food Safety Authority) to define these limits were based on the testing of the 4 main PFAS:

• PFOA or perfluorooctanoic acid
• PFOS or perfluorooctane sulfonate
• PFNA or perfluorononanoic acid
• PFHxS or perfluorohexanesulfonic acid

and the main food matrices at risk of contamination:

• Fish
• Fruit and products thereof
• Eggs and products thereof

Whitelab Laboratories test food matrix quality and safety for safer food thanks to a wide range of state-of-the-art testing and technologies, in line with current regulations.