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Polyfluorinated Chemicals and Transformation Products pp 127–153Cite as

Perfluorinated Compounds in Food

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Part of the book series: The Handbook of Environmental Chemistry ((HEC,volume 17))

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.

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Abbreviations

APCI:

Atmospheric pressure chemical ionization

API:

Atmospheric pressure ionization

APPI:

Atmospheric pressure photoionization

BS:

Baltic Sea

EPI:

Enhanced product ion

ESI:

Electrospray ionization

FID:

Flame ionization detection

FTOHs:

Fluorotelomer alcohols

GC:

Gas chromatography

HDPE:

High density polyethylene

HRMS:

High resolution mass spectrometry

LIT:

Linear ion trap

LV:

Lake Vättern

MRM:

Multiple reaction monitoring

MTBE:

Methyl tertiary butyl ether

NI:

Negative ion

PFC:

Per- and polyfluorinated compounds

PFOA:

Perfluorooctanoic acid

PFOS:

Perfluorooctane sulfonates

PFPeA:

Perfluoropentanoic acid

PLE:

Pressurized liquid extraction

POPs:

Persistent organic pollutants

Q1/q2/Q3:

Quadrupoles in triple quadrupole instruments (q2 represents the collision cell)

QqQ:

Triple quadrupole instrument

SLE:

Solid liquid extraction

SRM:

Single reaction monitoring

TBA:

Tetrabutyl ammonium

TDI:

Tolerable daily intake

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Authors and Affiliations

  1. Department of Environmental Chemistry, IDAEA-CSIC, Jordi Girona 18-26, Barcelona, 08034, Spain

    Marinella Farré, Marta Llorca, Sandra Pérez & Damià Barceló

  2. Catalan Institute for Water Research-ICRA, C/Emili Grahit, 101, Edifici H2O, Parc Científic i Tecnològic de la Universitat de Girona, 17003, Girona, Spain

    Damià Barceló

Authors
  1. Marinella Farré
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  2. Marta Llorca
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  3. Sandra Pérez
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  4. Damià Barceló
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Corresponding author

Correspondence to Marinella Farré .

Editor information

Editors and Affiliations

  1. , Institute for Analytical Chemistry (IDAR, University of Applied Sciences Fresenius, Limburger Str. 2, Idstein, 65510, Germany

    Thomas P. Knepper

  2. DVGW Water Technology Center, Karlsruher Str. 84, Karlsruhe, 76139, Germany

    Frank T. Lange

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Farré, M., Llorca, M., Pérez, S., Barceló, D. (2012). Perfluorinated Compounds in Food. In: Knepper, T., Lange, F. (eds) Polyfluorinated Chemicals and Transformation Products. The Handbook of Environmental Chemistry(), vol 17. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-642-21872-9_7

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