PFAS at the food-contact interface: transfer mechanisms, drivers, and alternatives

Per- and polyfluoroalkyl substances (PFAS) are a broad group of highly persistent synthetic chemicals that are increasingly discussed in relation to human exposure through diet. While environmental contamination remains a major contributor, PFAS can also be relevant at the food-contact interface, where food-contact components used during processing may contribute through migration or leaching of intentionally added PFAS, residual substances, NIAS, or precursor compounds. This review summarizes PFAS classes and terminology relevant to food-contact uses and synthesizes current evidence on transfer mechanisms and pathways. It examines how food properties and processing conditions influence transfer and help explain why measured transfer varies across scenarios, including the effects of formulation, temperature, contact time, repeated use, and cleaning. It also addresses interfacial wetting and surface chemistry concepts that underpin non-stick performance and influence food-release behavior. Across food-contact applications, PFAS transfer to food is condition-dependent and cannot be inferred from material type alone. This manuscript also highlights PFAS-relevant uses across the food-contact interface, including food processing environments, process components, and packaging-related materials. In addition, it discusses PFAS-free alternatives as case-specific substitutions that require validation for safety, performance, and durability under realistic conditions of use. Finally, it outlines the regulatory context relevant to PFAS in food, water, and food-contact materials.