PFAS Was Found in 1 in 4 Food Samples Tested

23% of food samples tested in a 2026 government surveillance study contained at least one regulated PFAS compound. The study, published in Food Additives and Contaminants, tested 204 commonly consumed foods over two years. PFAS turned up in animal products, plants, and everything in between.

Which Foods Had the Most PFAS

PFOA and PFOS were the most commonly detected compounds. Wild boar had the highest levels at 1.14 µg/kg. Eggs came in at 0.21 µg/kg. Two samples (plums and potatoes) exceeded the EU safety limit for PFOA. Plant-based foods generally had lower levels, but none were zero.

Hunters and people who eat game meat regularly were identified as a higher-exposure group. But the contamination in eggs and common produce shows this isn't just a niche problem.

PFAS Sticks Around

PFAS (per- and polyfluoroalkyl substances) are used in nonstick cookware, food packaging, stain-resistant coatings, and water-repellent fabrics. They don't break down. They accumulate in soil, water, animals, and humans. The average American has detectable PFAS in their blood.

You can't control every food source. But you can reduce how much PFAS you add during cooking. PFAS from nonstick pans migrate into food at cooking temperatures. Switching to non-toxic kitchen alternatives like stainless steel and cast iron removes that direct exposure point. Stainless steel food storage and glass containers help too.

Also see glass food containers for safer alternatives.

Source: Schuler L, Zust D, Gillé E, Joly L, Clabots F (2026). Food Addit Contam Part B Surveill.