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Related Concept Videos

Sources of Food Contamination01:29

Sources of Food Contamination

Contamination of food by microbial agents and natural toxins poses significant risks to public health. These hazards can be introduced at various points across the food supply chain, ranging from environmental sources to processing and storage stages. Understanding these contamination pathways is critical for developing strategies to ensure food safety.Seafood is particularly vulnerable to contamination through both environmental exposure and microbial colonization. Toxins from harmful algal...
Halogens03:01

Halogens

Group 17 elements, known as halogens, are nonmetals. At room temperature, fluorine and chlorine are gases, bromine is a liquid, and iodine a solid. Astatine is a highly unstable radioactive element, so currently, most of its properties are unknown due to its short half-life. Tennessine is a synthetic element also predicted to be in this group.
Effects of Chemicals: Overview01:27

Effects of Chemicals: Overview

Drugs, encompassing various chemical compounds from natural sources, lab synthesis, or genetic engineering, elicit different biological responses in living organisms. Some of these responses are desirable or therapeutic, while others are undesirable. The primary goal of administering a drug is to achieve a therapeutic effect, that is, to address a specific disease or health condition. Any concurrent effects outside of this therapeutic outcome are considered undesirable. These undesirable...
Types of Toxins01:36

Types of Toxins

Humans continually engage with an environment rich in potentially harmful chemicals. These are introduced to our bodies through inhalation, ingestion, or skin contact. These chemicals exist in various forms, such as air and environmental pollutants, agricultural chemicals, organic solvents, and heavy metals.
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Related Experiment Video

Updated: May 30, 2026

Investigating Long-Distance Transport of Perfluoroalkyl Acids in Wheat via a Split-Root Exposure Technique
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Investigating Long-Distance Transport of Perfluoroalkyl Acids in Wheat via a Split-Root Exposure Technique

Published on: September 28, 2022

Perfluorinated compounds in food: a global perspective.

Yolanda Picó1, Marinella Farré, Marta Llorca

  • 1Laboratori de Nutrició i Bromatologia, Facultat de Farmàcia, Universitat de València, Av. Vicent Andrés Estellés s/n, 46100, Burjassot, València, Spain. Yolanda.pico@uv.es

Critical Reviews in Food Science and Nutrition
|July 29, 2011
PubMed
Summary

Perfluorinated compounds (PFCs) are persistent food contaminants found globally. This review assesses PFC contamination levels, dietary risks, and analytical methods, highlighting knowledge gaps for food safety.

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Published on: April 18, 2019

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Last Updated: May 30, 2026

Investigating Long-Distance Transport of Perfluoroalkyl Acids in Wheat via a Split-Root Exposure Technique
07:06

Investigating Long-Distance Transport of Perfluoroalkyl Acids in Wheat via a Split-Root Exposure Technique

Published on: September 28, 2022

Identifying Per- and Polyfluorinated Chemical Species with a Combined Targeted and Non-Targeted-Screening High-Resolution Mass Spectrometry Workflow
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Identifying Per- and Polyfluorinated Chemical Species with a Combined Targeted and Non-Targeted-Screening High-Resolution Mass Spectrometry Workflow

Published on: April 18, 2019

Area of Science:

  • Environmental Science
  • Food Science
  • Toxicology

Background:

  • Perfluorinated compounds (PFCs) are persistent, bioaccumulative chemicals used since the 1950s.
  • PFCs are increasingly recognized as emerging food contaminants with limited regulatory control.
  • Insufficient knowledge exists regarding PFC sources, occurrence, and hazards for effective food safety management.

Purpose of the Study:

  • To comprehensively review PFC food contamination levels and dietary intake risks.
  • To evaluate analytical methods for PFC determination in food matrices.
  • To synthesize current knowledge on PFC exposure and food occurrence.

Main Methods:

  • Literature review of published studies from 2004 to early 2010, with emphasis on recent years.
  • Analysis of research on PFC exposure assessment and food occurrence.
  • Evaluation of extraction, clean-up, detection, identification, confirmation, and quantification techniques.

Main Results:

  • PFCs are widespread food contaminants with varying contamination levels globally.
  • Dietary intake risks associated with PFCs require further assessment.
  • Significant advancements in analytical methodologies for PFC detection have been made, though limitations persist.

Conclusions:

  • A comprehensive understanding of PFC sources, pathways, and human exposure is crucial for risk management.
  • Continued research is needed to address knowledge gaps in PFC food safety.
  • Improved analytical techniques are essential for accurate monitoring and control of PFCs.