A PAN Europe report released Thursday reveals that perfluorooctanoic acid, an environmental persistent chemical, was found in 82 % of 66 food samples, reaching up to 360 µg kg⁻¹ in Irish cereal and 340 µg kg⁻¹ in Belgian whole‑grain bread.
Widespread Detection in Food
The report covered 16 European countries and sampled 66 items from retail shops and bakeries, including bread, cereals, pasta, and flours. Perfluorooctanoic acid (TFA) was detected in 54 of the 66 samples, an 82 % prevalence.
Across the samples, the average concentration was 78 µg kg⁻¹. The figure far exceeds the levels previously found in tap water, which were more than a hundred times lower.
Highest Concentrations
The greatest TFA concentration, 360 µg kg⁻¹, was measured in breakfast cereal purchased in Ireland. Belgian whole‑grain bread displayed a similarly high level of 340 µg kg⁻¹.
A single Polish sample, a toasted bread, contained about 60 µg kg⁻¹.
Wheat Products Show Elevated Levels
Wheat‑based commodities consistently held higher TFA than other grains, such as oats. The authors suggest that wheat’s structure may favor the absorption and accumulation of persistent chemicals, rather than differing pesticide usage across crops.
Industrial and Agricultural Origins
TFA arises from the breakdown of pesticide active ingredients used in agriculture, and from industrial processes including refrigeration systems. Over 30 pesticide compounds in Europe degrade into TFA, which remains in the environment for extended periods due to its high solubility in water.
Health and Regulatory Concerns
In Germany, the federal chemical agency classified TFA as harmful to fertility after discovering it in drinking water. Current European standards do not prohibit TFA in food, but similar persistent substances are limited to 10 µg kg⁻¹.
Pesticide Action Network Europe calls for the EU and member states to improve monitoring of TFA and to halt the use of pesticides that leave TFA residues.
