- April 9, 2020
- Organized By:
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.
About the Speaker:
Lowri de Jager, PhD
Branch Chief, Methods Development Branch
Office of Regulatory Science, CFSAN
Lowri S. De Jager has worked at the FDA since 2001 and currently the Chief of the Methods Development Branch in the U.S. Food and Drug Administration’s Center for Food Safety and Applied Nutrition (CFSAN) in College Park, Maryland. The Branch’s research focuses on method development for the analysis of additives and contaminants in foods and food packaging. Other work in the branch focuses on investigation of economic adulteration, determination of marine toxins, and method development for food defense.
Dr De Jager received a BSc (Hons) in Chemistry and Biochemistry from Rhodes University and completed her PhD in Chemistry from Ohio University in 2001.
For technical assistance please contact Jeffery.Rexrode.
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