FDA Grand Rounds: Analysis of Per and Polyfluoroalkyl Substances (PFAS) in foods- Analytical method development, challenges and successes, Presented by Lowri de Jager, PhD (CFSAN)

FDA Grand Rounds

Analysis of Per and Polyfluoroalkyl  Substances (PFAS) in foods- Analytical method development, challenges and successes

Thursday, April 9, 2020

12:00 p.m. - 1:00 p.m. EST

Webcast Only

Register here for webcast (public attendees and FDA staff)

CE Credit Available

Presented by: 

Lowri de Jager, PhD

Branch Chief, Methods Development Branch

Office of Regulatory Science, CFSAN

 

About the Presentation:

Per- and polyfluoroalkyl substances (PFAS) are a family of human-made chemicals that are found in a wide range of products used by consumers and industry. There are thousands of types of PFAS, some of which have been more widely used and studied than others. Perfluorooctanoic acid (PFOA) and perflurooctanesulfonic acid (PFOS) have been widely studied due to their persistence, distribution, toxicity, and bioaccumulation in humans and the environment.  Humans can be exposed to these compounds from environmental contamination (landfills, wastewater treatment plants, the use of aqueous film forming foams (AFFF)), household exposure (upholstery, carpeting, dust) and the diet.  In order to assess exposure to PFAS from foods, analytical methodology for the determination of these compounds at part per trillion concentrations is needed.  

A QuEChERS LC-MS/MS method has been developed and validated for determination of trace concentrations of PFAS (part per trillion) in several commodities including fruits, vegetables, milk, cheese, grains, meats and other foods.  The final method was used to analyze 179 composite food samples collected as part of the FDA’s Total Diet Study (TDS) program.  TDS foods represent a broad range of foods, including breads, cakes, fruits, dairy, vegetables, meats, poultry, fish, and bottled water, that the average consumer might eat.  FDA’s recent surveys of foods that are part of the general food supply did not detect PFAS in the vast majority of the foods tested.  These results and the continued analysis of TDS samples will inform the Agency’s continued work to understand the occurrence of PFAS in the general food supply. 

Details of the method, validation, analytical challenges encountered during the research and results will be presented.  

What you’ll learn from this FDA Chemist:

• An overview of per and polyfluoroalkyl substances and their uses
• The history of PFAS analytical methodology and validation at CFSAN 
• Results of CFSAN food analysis and a discussion of future work. 

www.FDA.gov/GrandRounds

https://collaboration.fda.gov/grand/  (adobe link for webcast)