The perfluoroalkyl substance (PFAS) contamination level in milk and milk products in Poland

Katarzyna Sznajder-Katarzyńska , Magdalena Surma , Wiesław Wiczkowski


Cross-sectional studies concerning the contamination of milk and milk products by perfluoroalkyl substances (PFASs) are presented and the extent of contamination that may occur in food samples, collected in Poland in 2016 is evaluated; not only milk, cottage cheese, natural yoghurt and butter but also previously untested foods, including kefir, sour cream and Camembert-type cheese. Levels of 7 perfluoroalkyl carboxylic acids (PFCAs) and 3 perfluoroalkane sulfonates (PFSAs) were analysed using the QuEChERS extraction method followed by micro-HPLC-MS/MS. All PFASs were detected with an RSD of lower than 10%. The most commonly detected was perfluorooctanoic acid, followed by perfluorobutanoic acid and perfluorohexane sulfonate, on par with perfluorooctane sulfonate. The largest contributor to the total PFAS concentration in the investigated food samples was perfluorobutanoic acid, and its summary concentration within the group was estimated to be 13.34 ng g−1. The results for 43.4% of samples analysed were greater than LOQ (limit of quantification).
Author Katarzyna Sznajder-Katarzyńska (FoFT / DoGTaC)
Katarzyna Sznajder-Katarzyńska,,
- Department of Gastronomic Technology and Consumption
, Magdalena Surma (FoFT / DoToCaC)
Magdalena Surma,,
- Department of Technology of Catering and Consumption
, Wiesław Wiczkowski
Wiesław Wiczkowski,,
Journal seriesInternational Dairy Journal, ISSN 0958-6946, e-ISSN 1879-0143, (N/A 100 pkt)
Issue year2019
Publication size in sheets0.55
ASJC Classification1106 Food Science; 2402 Applied Microbiology and Biotechnology
Internal identifierWTŻ/2019/48
Languageen angielski
Score (nominal)100
Score sourcejournalList
Publication indicators WoS Citations = 0; Scopus SNIP (Source Normalised Impact per Paper): 2018 = 1.348; WoS Impact Factor: 2018 = 2.735 (2) - 2018=2.737 (5)
Citation count*
Additional fields
FinansowanieThis work was supported by project grants No. 2015/17/B/NZ9/01623 from the National Science Centre, Poland This article is part of the Ph.D. thesis of Katarzyna Sznajder-Katarzyńska.
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