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Preparation of High-Quality Fermented Fish Product
Published on: August 23, 2019
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Traditional Fermentation Amplifies PFAS Bioaccessibility: Defining Fermented Fish Products as an Unrecognized Source
Wen Wang1,2,3, Ruining Guan4,5, Qiyue Wang4,5
1State Key Laboratory of Environmental Chemistry and Ecotoxicology, Research Center for Eco-Environmental Sciences, Chinese Academy of Sciences, Beijing 100085, China.
Environmental Science & Technology
|April 8, 2026
Summary
Traditional fermentation significantly increases the release of harmful per- and polyfluoroalkyl substances (PFAS) from food. This process, involving microbial activity and matrix degradation, amplifies dietary PFAS exposure, posing risks to public health.
Area of Science:
- Environmental Chemistry
- Food Science
- Toxicology
Background:
- Per- and polyfluoroalkyl substances (PFAS) are persistent organic pollutants with known environmental and health risks.
- Their behavior and fate within food systems, especially during fermentation, are not well understood.
Purpose of the Study:
- To investigate the impact of traditional fermentation on the bioaccessibility of PFAS in food.
- To elucidate the mechanisms by which fermentation influences PFAS release and bioavailability.
Main Methods:
- A 300-day model fermentation system was employed.
- Analysis of major PFAS congeners, including perfluorooctanesulfonate (PFOS) and perfluorooctanoate (PFOA).
- In silico modeling was used to understand PFAS binding and partitioning behavior.
Main Results:
- Fermentation led to near-complete release of several major PFAS congeners.
- Microbial degradation affected PFAS precursors but not persistent congeners like PFOS and PFOA.
- Matrix degradation and microbial activity synergistically increased PFAS bioaccessibility.
Conclusions:
- Fermentation significantly enhances PFAS bioaccessibility through microbial degradation and altered partitioning.
- Fermentation acts as an amplifier of dietary PFAS exposure.
- Findings have major implications for food safety and public health, particularly for consumers of fermented foods.
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