Poly- and Perfluorinated Alkyl Substances in Food Packaging Materials

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.