PFCs are known to be generally persistent in the environment. Food and possibly beverages, including drinking water, are likely to be contaminated with PFCs, thus giving rise to human exposure. PFCs have indeed been found to be present at a global scale in blood of the general population.
PERFOOD brings together a number of renowned research institutes in Europe with experts in food consumption and drinking water quality as well as food processing and packaging. The project focuses on the development of robust and reliable analytical tools, including reference materials for the determination of PFCs in food items. The aim is to qualify and quantify PFCs in our diet, understand how PFCs are transferred from the environment into dietary items, and quantify the possible contribution of food/beverage contact materials and food and water processing to the overall PFC levels in our diet.