The Food Packaging Forum (FPF) reports on a new study by Still et al. published in the peer-reviewed scientific journal Agricultural and Food Chemistry, which investigates the contribution of different sources to polyfluorinated compound (PFC) concentration in food. In particular, PFCs with fully fluorinated carbon chains have raised concerns as they are highly persistent in humans and the environment, and have been linked to adverse reproductive and immunologic alterations, and cancer. The researchers from the Fraunhofer Institute of Process Engineering and Packaging (IVV) in Freising, Germany designed the study carefully as to discriminate between raw product contamination, processing influence, and food contact material (FCM) contribution from both pre-filling (storage) and post-filling contact (i.e. food packaging). They observed PFC level enrichment with increasing fat content of products. Still and colleagues identify dairy cow exposure as main contributor and declare food contact wraps an avoidable source of PFCs.
FPF report “Contribution of packing to PFC levels in food“