A European study found trifluoroacetic acid, a pesticide‑derived “forever chemical,” in 82 % of 66 food samples, with the highest levels in Irish breakfast cereals and Belgian whole‑grain bread.
Overview of Findings
A report released by Pesticide Action Network Europe tested 66 samples from 16 countries, including breads, cereals, pasta and flours. Trifluoroacetic acid (TFA) was detected in 54 of the samples, an 82 % contamination rate, with an average of 78 µg kg⁻¹.
Highest Concentrations
The peak level, 360 µg kg⁻¹, was found in Irish breakfast cereals, while Belgian whole‑grain bread showed 340 µg kg⁻¹. The sole Polish sample, a toast bread, contained about 60 µg kg⁻¹.
Wheat Products More Contaminated
Wheat‑based items had significantly higher TFA levels than oat products. PAN researchers argue that the difference is not tied to pesticide residue levels but possibly to wheat’s greater capacity to absorb and accumulate these acids.
Sources of Trifluoroacetic Acid
TFA originates from the degradation of over 30 active pesticide ingredients used in European agriculture, as well as from industrial compounds such as refrigerants. The acid is highly soluble in water and remains in the environment for many years.
Health and Fertility Concerns
Germany has classified TFA as possibly harmful to fertility, citing evidence that it may damage the embryo and impair reproductive function. Current data are limited, and the precise dose that could cause adverse effects remains unknown.
Regulatory Status and Recommendations
No European guideline exists for TFA limits in food, but comparable substances have a maximum permissible concentration of 10 µg kg⁻¹. PAN calls on the EU and member states to investigate TFA levels more thoroughly and to phase out the use of pesticides that leave this persistent residue.