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PFAS (per- and polyfluoroalkyl substances) are a group of synthetic chemicals that have become a significant concern in the food supply. PFAS can enter the food supply through environmental contamination or migration from food packaging (especially for fatty, salty, or acidic foods). Sources of PFAS contamination include industrial facilities, the use of PFAS-containing products, and the use of contaminated soil, water, or biosolids to grow crops or feed animals.
Turnaround time: 5 days
PFAS exposure has been linked to increased cholesterol levels, increased blood pressure and pre-eclampsia in pregnant women, developmental effects, decreased immune response, changes in liver function, and increased risk of certain cancers like kidney and testicular cancer.
IEH has developed and validated fast and reliable methods for the determination of PFAS compounds in food and feed using liquid chromatography-tandem mass spectrometry (LCMSMS).
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