The widespread distribution and degradation of PFCs in the environment results in a very complex exposure pattern, which makes it difficult to define the relative contribution to human exposure from different exposure pathways. The present review is designed to provide an overview of the existing data on levels of PFCs measured in the human diet and in drinking water. Data on levels of PFCs in the human diet are rather scarce, but the level in the fish appear to be well documented. Among PFCs, PFOS and PFOA are the best studied compounds in fish from both experimental and monitoring studies. Recently, the number of publications that address other PFCs has increased, but the total number available is still limited. In general, we discovered that care should be exercised when using the reviewed data, because, in the majority of publications, quality control and/or details on analysis are, at least partly, lacking. It has been well documented that PFOA and PFOS have the potential to accumulate in fish and concentrations up to 7 and 170 ng/g wwt, respectively in edible fish species have been found. PFOS is the most crucial and prominent compound identified, followed by the PFOA. Also, in aquatic invertebrate such as shrimps, mussels, clams, and oysters, high PFOS levels have been reported (up to 387 ng/g wwt). However in most publications PFC level reported in molluscs were less than 1 ng/g wwt. Positive correlations were found between PFC body burden and self reported fish consumption. In recognition of the potential for human exposure to PFCs via fish consumption, the Minnesota Department of Health has recently issued fish consumption advisories for contaminated sections of the Mississippi River. It is interesting to note that 79% of the reviewed publications on PFCs in the whole fish homogenates exceed the that threshold. Moreover, five of the PFC concentration reported in muscles tissue exceeded the advisory level of 38 ng/g wwt. Even though several authors concluded that consumption of contaminated food and drinking water constitutes the major exposure pathway for humans, only a few reports on PFCs in composite food exist. Food can be contaminated in an indirect way, because PFCs are widely used in food-packaging coatings and cooking materials. On the other hand, PFCs can also enter food organisms via environmental routes such as inhalation or adsorption from air. In a few studies, composite samples, duplicate diet samples, or other food items were analyzed for several PFCs, PFOS and PFOA, PFHpA, PFHxA, and PFHxS were meAsured and displayed concentrations ranging from-detected up to 15 ng/g wwt. In one study, a very high PFOA concentration of 118 ng/g were reported, but overall, PFC levels are below 10 ng/g wwt. It is important to note that, among all studies reviewed, PFCs were found in a maximum of 50% of the analyzed samples and generally only in 10% or less of samples analyzed. In contrast to what is observed in fish and other food items PFOA levels in drinking water (ND - 50 ng/L) and other PFCs (1-3 ng/L)....

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This study summarises the results of the levels of 21 perfluoroalkyl substances (PFASs) in 50 selected pooled samples representing 15 food commodities with the special focus on those of animal origin, as meat, seafood, fish, milk, dairy products and hen eggs, which are commonly consumed in various European markets, e.g. Czech, Italian, Belgian and Norwegian. A new, rapid sample preparation approach based on the QuEChERS extraction procedure was applied. Ultra-performance liquid chromatography (UHPLC) coupled to tandem mass spectrometry (MS/MS) employing electrospray ionisation (ESI) in negative mode was used for the quantification of target analytes. Method quantification limits (MQLs) were in the range of 1-10 ng kg(-1) (ng l(-1)) for fish, meat, hen eggs, cheese and milk, and in the range of 2.5-125 ng kg(-1) for butter. Only 16 of the group of 21 PFASs were found in at least one analysed sample. From 16 PFASs, perfluorooctane sulfonate (PFOS) was the most frequently detected analyte present in approximately 50% of samples (in the range of 0.98-2600 ng kg(-1)). PFCAs with C8-C14 carbon chain were presented in approximately 20% of samples. The concentration ranges of individual compounds in the respective groups of PFASs were: 2.33-76.3 ng kg(-1) for PFSAs (without PFOS), 4.99-961 ng kg(-1) for PFCAs, 10.6-95.4 ng kg(-1) for PFPAs, and 1.61-519 ng kg(-1) for FOSA. The contamination level in the analysed food commodities decreased in the following order: seafood > pig/bovine liver >> freshwater/marine fish > hen egg > meat >> butter. When comparing the total contamination and profiles of PFASs in food commodities that originated from various sampling countries, differences were identified, and the contents decreased as follows: Belgium >> Norway, Italy > Czech Republic.

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