Key Development

A new study by Pesticide Action Network Europe (PAN Europe) reports that high levels of a toxic “forever chemical” have contaminated cereal-based foods across Europe. The chemical, trifluoroacetic acid (TFA), appears widely in everyday items, with breakfast cereals showing contamination levels nearly 100 times higher than tap water.

PFAS Breakdown Products Seeping Into the Food Chain

TFA forms when pesticides containing PFAS (per- and polyfluoroalkyl substances) break down in soil. These chemicals hardly degrade and can persist in the environment for centuries, increasing the likelihood of entering food and water sources. The study detected TFA in pasta, croissants, sweets, wholemeal and refined bread, flour, and a range of cereal products bought across 16 European countries.

Researchers warn that TFA is reprotoxic, meaning it may affect fertility, reproductive health, and fetal development. Evidence also links it to thyroid, liver, and immune system issues. Despite these risks, governments do not currently monitor TFA levels in food, leaving a major gap in consumer protection.

First EU-Wide Assessment of TFA in Cereals

The study analysed 65 cereal products, making it the first such survey at the EU level. Key findings include:

• 81.5% of samples contained TFA.
• Wheat-based foods showed the highest contamination.
• Irish cereals showed the highest TFA levels, followed by Belgian and German wholemeal bread and French baguette. The chemical also appeared in spaghetti, scones, and gingerbread.

Researchers Call for Stronger Regulations

PAN Europe stresses the need for stricter limits on TFA in food and urges governments to immediately ban PFAS-based pesticides to prevent further contamination. The study highlights growing concerns about children’s exposure, as all tested samples exceeded the default maximum residue limit.

Implications for the UK

Although the UK was not part of the study, its pesticide usage raises similar concerns. The country currently uses 27 PFAS-based pesticide ingredients, including six considered highly hazardous. These chemicals remain prevalent because they improve pesticide performance, but they may also contribute to long-term environmental and food contamination.

Source: The Guardian