Poly- and perfluorinated alkyl substances in food packaging materials

Authors: Hart-Cooper, William; Orts, William; SCHOLES, RACHEL - Former ARS Employee; Glenn, Gregory - Greg

Submitted to: Book Chapter
Publication Type: Book / Chapter
Publication Acceptance Date: 1/29/2021
Publication Date: 2/21/2024
Citation: Hart-Cooper, W.M., Orts, W.J., Scholes, R., Glenn, G.M. 2024. Poly- and perfluorinated alkyl substances in food packaging materials. Book Chapter. p.99-114. https://doi.org/10.1007/978-1-0716-3613-8_5.
DOI: https://doi.org/10.1007/978-1-0716-3613-8_5

Interpretive Summary: PFAS are ubiquitous, persistent chemicals that can cause human and environmental health issues at very low concentrations. This book chapter reviews detection methods and alternatives to PFAS that impart oil and water resistance without the use of toxic chemicals.

Technical Abstract: Poly- and perfluorinated alkyl substances (PFAS) are commonly-used additives in food packaging materials that impart water and grease resistance. However, this class of compounds is coming under increased scrutiny due to human health and environmental concerns. As a result, regulatory agencies are developing limits on PFAS in food packaging. The development and enforcement of such limits highlights the need for robust PFAS detection methods. Unfortunately, targeted methods that detect specific PFAS compounds can measure only a small subset of PFAS. Thus, total fluorine methods are preferred for food packaging applications. Commercially available total fluorine methods include combustion followed by ion chromatography or fluoride ion-selective electrodes. Surface measurement techniques are also under development, which may be particularly useful for nondestructive, rapid screening of food packaging materials. This chapter provides a discussion of the various methods available, and under development, for quantifying PFAS in food packaging materials. Alternative strategies to impart water and grease resistance to food packaging are also discussed.