Substancje perfluoroalkilowe w żywności

Abstract

Perfluoroalkyl substances (PFASs), are a group of chemicals that belongto the persistent organic pollutants (POPs). They are widely distributed,degradation resistant, bioaccumulative, able to be transported by the air, andtoxic to humans and wildlife. To protect the environment and human health,in 2019 and 2020, the European Union prohibited the use and manufactureof PFASs, perfluorooctanesulfonic acid (PFOS), and their salts (2020/784/EUand 2019/2021/EU). As a result of the European Food Safety Authority (EFSA),risk assessment in 2020, a tolerable weekly intake (TWI), was established forthe compounds that are responsible for approximately half of the exposure toPFASs: perfluorooctanesulfonic acid (PFOS), perfluorooctanoic acid (PFOA),perfluorohexanesulfonic acid (PFHxS), and perfluorononanoic acid (PFNA) as4.4 ng/kg body weight per week. The intake of contaminated food is the keysource of human exposure to PFAS. Therefore, in 2022 European Commissionhas established maximum levels for PFAS in certain foodstuffs (2022/2388/EUrepealed by 2023/915/EU), and recommended monitoring PFAS levels in food(2022/1431/EU). According to EFSA scientific opinion from 2020, fish meat,fruits and fruit products and eggs contributed the most to the exposure of theEuropean population. In this article, the current status of PFASs contaminationof food on European markets was presented