In 1938, a 27-year-old chemist named Roy Plunkett stumbled across a new type of chemical, one with a bond so strong it would end up sticking around long after he died—in fact, almost forever.
Health and environmental advocates are pushing for PFAS use to be restricted, especially in items such as food packaging. In response, some fast-food and fast-casual restaurants, as well as several grocery stores, say that they have taken steps to limit PFAS in their food packaging or that they plan to phase it out.
So CR tested products for their total organic fluorine content, which is considered the simplest way to assess a material’s total PFAS content. That’s because all PFAS contain organic fluorine, and there are few other sources of the compound, says Graham Peaslee, PhD, a professor of physics, chemistry, and biochemistry at the University of Notre Dame in Indiana, who has studied PFAS in food packaging.
CR tested multiple samples of 118 products and calculated average organic fluorine levels for each. Overall, CR detected that element in more than half the food packaging tested. Almost a third—37 products—had organic fluorine levels above 20 ppm, and 22 were above 100 ppm.
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