Contamination of food by fluorinated surfactants – Distribution in emulsions and impact on the interfacial protein behaviour

Integrated QuEChERS combined with LC-MS/MS for high-throughput analysis of per- and polyfluoroalkyl substances in milk

In this study, an integrated QuEChERS method was developed for the rapid determination of 22 per- and polyfluoroalkyl substances (PFASs) in milk by liquid chromatography-tandem mass spectrometry (LC-MS/MS). The extraction and purification processes were combined into one step with this method. Meanwhile, the solid-liquid separation was carried out by magnetic suction (Fe3O4-SiO2) instead of the centrifugal process. The primary experimental parameters were optimized, including the type of extraction solvent, the amounts of magnetic nanomaterials (Fe3O4-SiO2), and the purification materials (ZrO2 and C18). The developed method exhibits high precision (RSDs < 9.9%), low limits of detection (0.004-0.079 μg/kg) and limits of quantitation (0.01-0.26 μg/kg), and acceptable recovery (71.7-116%) under optimized conditions. The developed integrated QuEChERS method had clear superiority in terms of sample pretreatment time, operating procedures, reagent amount, and recovery. This makes it an excellent alternative analytical technique for PFAS residue measurement at low micrograms-per-kilogram ranges with desirable sensitivity.

Infant formula and baby food as a source of perfluoroalkyl substances for infants

The present study reports infants' exposure to fourteen perfluoroalkyl substances (PFASs) in infant formula and baby food. First infant milk, follow-on milk and three types of baby food were analyzed: a variety made of fruits and vegetables, a variety with added fish and one containing meat. The mean lower-bound (LB) concentration of ∑14 PFASs was 0.22 μg/kg wet weight (w.w.) in first infant milk and 0.24 μg/kg w. w. In follow-on milk. Lower levels were noticed in baby food, where the mean LB concentration of ∑14 PFASs was in a 0.019-0.025 μg/kg w. w. Range. Perfluorotetradecanoic acid was found to be in the highest concentration both in baby formula and baby food. Dietary intake of ∑14 PFASs (LB concentration) via infant formula was in 0.3-83.1 ng/kg body weight (b.w.) and 0.3-31.1 ng/kg b. w ranges for first infant milk and follow-on milk respectively. The mean dietary intakes of ∑14 PFASs via one serving of baby food were similar for three varieties and were in a 0.46-0.57 ng/kg b. w. Range. Dietary intake of ∑4 PFASs was negligible in regard to the tolerable weekly intake of 4.4 ng/kg b. w. Recently established by the European Food Safety Authority. This preliminary study brings new information on infant exposure to PFASs in Poland. It is suggested that more sensitive methods be used in the future, and since there are many types of infant foods with different compositions of ingredients, more studies should be conducted.

Influence of Methylene Fluorination and Chain Length on the Hydration Shell Structure and Thermodynamics of Linear Diols

The interplay between the local hydration shell structure, the length of hydrophobic solutes, and their identity (perfluorinated or not) remains poorly understood. We address this issue by combining Raman-multivariate curve resolution (Raman-MCR) spectroscopy, simulation, and quantum-mechanical calculations to quantify the thermodynamics and the first principle interactions behind the formation of defects in the hydration shell of alkyl-diol and perfluoroalkyl-diol chains. The hydration shell of the fluorinated diols contains substantially more defects than that of the nonfluorinated diols; these defects are water hydroxy groups that do not donate hydrogen bonds and which either point to the solute (radial-dangling OH) or not (nonradial-dangling OH). The number of radial-dangling OH defects per carbon decreases for longer chains and toward the interior of the fluorinated diols, mainly due to less favorable electrostatics and exchange interactions; nonradial-dangling OH defects per carbon increase with chain length. In contrast, the hydration shell of the nonfluorinated diols only contains radial-dangling defects, which become more abundant toward the center of the chain and for larger chains, predominantly because of more favorable dispersion interactions. These results have implications for how the folding of macromolecules, ligand binding to biomacromolecules, and chemical reactions at water-oil interfaces could be modified through the introduction of fluorinated groups or solvents.

Confirmatory Analysis of Per and Polyfluoroalkyl Substances in Milk and Infant Formula Using UHPLC-MS/MS

An ultra-high performance liquid chromatography tandem mass spectrometry method was developed and validated for the sensitive determination and unambiguous confirmation of residues of per and polyfluorinated alkyl substances (PFAS) in breastmilk, retail milk and infant formulas following two sample preparation methods. Sample pre-treatment was carried out by a simplified QuEChERS method without requiring dSPE or any further clean-up. The method was validated in accordance with the requirements of Commission Decision 657/2002/EC with slight modifications. The method displayed good linearity with R² ranging from 0.9843–0.9998 for all target PFAS. The recovery and within-laboratory reproducibility of the method (n = 63) were in the range 60–121% and 5–28%, respectively. The decision limit, detection capability and limit of quantitation ranged from 30–60 ng kg⁻¹ to 40–100 ng kg⁻¹ and 5–50 ng kg⁻¹, respectively. Acceptable matrix effect values in the range −45–29% were obtained with uncertainty of measurement lower than 25% for all target PFAS. The method displays its suitability for the sensitive and high-throughput confirmatory analysis of C₄–C₁₄ PFAS in breastmilk, dairy milk and infant formulas.

Determination and assessment of human dietary intake of per and polyfluoroalkyl substances in retail dairy milk and infant formula from South Africa

Dairy milk and infant formula play important roles in the diet of adolescents, adults and infants, respectively, in the South African population. However, data on the occurrence of legacy and emerging contaminants such as PFAS in these important food sources is lacking. In this study, the concentration of fifteen PFAS were measured in 23 pooled retail dairy milk and 7 pooled infant formulas by means of an ultrahigh performance liquid chromatography tandem mass spectrometric method. The concentrations of Σ₁₅PFAS ranged from 0.08-15.51 ng mL^-1 and 0.42-5.74 ng mL^-1 in dairy milk and infant formulas, respectively. PFBA, PFPeA, PFuDA, PFTrDA and PFDoA were the most prevalent PFAS in both matrices with detection frequency > 96%. Highest PFAS concentrations of 2.02 ng ml^-1 and 2.76 ng ml^-1 were recorded for PFDoA in infant formulas and dairy milk, respectively. The concentrations of legacy PFAS -PFOA and PFOS, shows resemblance with global data, however, elevated concentrations of long chain C₉ - C₁₄ PFAS were observed in this study. Though, higher concentrations of PFAS were measured in full cream dairy milk, no statistical significant difference (P = 0.546) was observed for the various classes of dairy milk. The EDI of Σ₁₅PFAS through infant formulas were 184.92, 329.47 and 166 ngkg^-1BWday^-1 for partially breastfed, exclusively formula fed and older infants, respectively. Similarly, the EDI of PFAS through dairy milk for toddlers, adolescents, female and male adults for the rural population were 14.17, 1.09, 2.59 and 3.16 ngkg^-1BWday^-1 respectively while they were 20.41, 3.84, 4.13 and 4.26 ngkg^-1BWday^-1 respectively in the urban population. Although, the EDI of PFAS through the consumption of infant formulas and dairy milk are lower than the daily tolerable limits, the relative importance of long-term exposure and the cumulative effects of multiple exposure pathways cannot be overemphasized.

Perfluorooctanoic acid rigidifies a model lipid membrane

We report a combined dynamic light scattering and neutron spin-echo (NSE) study on vesicles composed of the phospholipid 1,2-dimyristoyl-sn-glycero-3-phosphatidylcholine under the influence of varying amounts of perfluorooctanoic acid. We study local lipid bilayer undulations using NSE on time scales up to 200 ns. Similar to the effect evoked by cholesterol, we attribute the observed lipid bilayer stiffening to a condensing effect of the perfluorinated compound on the membrane.

Impact of industrial production and packaging processes on the concentration of per- and polyfluorinated compounds in milk and dairy products

Perfluorinated alkylated compounds (PFAA) have been identified in milk and dairy products at sub ppb levels, however, knowledge on the impact of industrial milk processing on PFAA levels is rare. This study examined industrial milk processing first by analytical screening of products of a cooperating dairy, which varied in kind and number of processing steps. Second, amounts of PFAA in raw milk, cream, skim milk, butter milk, and butter were mass balanced in industrial production. For migration testing, unpacked butter was sampled from the production and exposed to original packaging at 5 °C for 45 days. Screening identified dairy products with high fat contents to bear higher loads of PFAA. The mass balance of butter production revealed a significant impact of phase separation processes on concentrations in fat rich and aqueous phases. Storage of butter in packaging coated with a fluorinated polymer increased butter levels of both PFAA and FTOH.

Analysis of polyfluorinated compounds in foods

Polyfluorinated compounds (PFCs) are a relatively new and diverse set of compounds analyzed as contaminants in food. Their unique physical-chemical properties dictate the methods used for their analysis. Current analyses of the more volatile PFCs involve gas chromatography-mass spectrometry; liquid chromatography-tandem mass spectrometry is generally used for the less volatile PFCs. Considerations in the analysis of PFCs in foods include contamination from the widespread presence of materials that contain various PFCs, endogenous interfering compounds, and matrix effects. Future opportunities for research on PFCs in food exist, particularly in the areas of biological molecule-PFC interactions and the effects of food processing on these interactions. Future research will be facilitated by the synthesis of a wider variety of analytical standards.