Per- and polyfluoroalkyl substances (PFAS) presence in food: Comparison among fresh, frozen and ready-to-eat vegetables

There is a worldwide discussion to provide safety limits in food for per-and polyfluoroalkyl substances (PFAS), a group of persistent contaminants associated to human disease. Processed food is more at risk of containing increased amounts of PFAS as a consequence of intentionally or non-intentionally contamination during manipulation and packaging. Among food products, also vegetables can be submitted to industrial manipulation; therefore, a different PFAS content correlated to the level of vegetables processing is conceivable. This study assessed the amount and type of PFAS present in fresh, frozen and ready-to-eat vegetables. Differences have been observed between the three groups of samples in the average PFAS content; the difference between ready-to eat and frozen vegetables resulted statistically significative. Organic vegetables displayed a lower total amount of PFAS respect to the traditional counterpart. The impact of industrial manipulation remains to be cleared, but pesticides use during cultivation could be considered a source of PFAS contamination.

Automated summary

There is a global discussion on implementing safety limits for per- and polyfluoroalkyl substances (PFAS) in food due to their association with human diseases. Processed food is at higher risk of PFAS contamination due to manipulation and packaging. This study investigated the PFAS content in fresh, frozen, and ready-to-eat vegetables, showing significant differences in average PFAS content between the three groups. Organic vegetables displayed lower PFAS levels compared to conventional counterparts, suggesting possible contamination from pesticides use.