Perfluorinated compounds in food

Abstract

Per- and polyfluorinated compounds (PFC) are resistant to breakdown, are ubiquitous environmental contaminants which persist and may bioaccumulate through the food chain. In the recent years, increasing number of papers report high levels of PFC in blood, tissues, and breast milk from both occupationally and non-occupationally exposed human populations. The most important exposure pathways of PFC for humans are thought to be intake of drinking water, food and inhalation of dust. This chapter provides a comprehensive examination of the current knowledge of food contamination by PFC, with special attention to the fundamental role chemical analysis play in the evaluation of these compounds’ sources, levels, and exposure and risk assessment.