Per- and polyfluoroalkyl substances (PFAS) are a group of over 5,000 synthetic chemicals developed in the 1940s, characterized by their strong carbon-fluorine bonds and resistance to environmental breakdown. As a result, PFAS are persistent, bioaccumulative, and widely found in both terrestrial and aquatic food sources. They can enter the food supply through contaminated water, packaging, or processing equipment, making food a major source of human exposure. In response, regulatory agencies have begun setting limits, and standard method organizations are developing procedures to monitor PFAS levels in food.
Download this brochure to learn about the challenges faced in food analysis and the solutions offered by Agilent that can lead to successful PFAS analysis.