Trifluoroacetic Acid Concentrations in Consumer Foods

Trifluoroacetic acid (TFA), which is a short chain, persistent perfluoroalkyl acid (PFAA), is ubiquitous due to its numerous sources and environmental persistence. TFA produced in the atmosphere is washed out in wet deposition and acquired by terrestrial plants. Agricultural crops are likewise expected to accumulate TFA and introduce it into the food supply. This research quantified TFA concentrations in 24 food types across five categories using a market basket approach. The samples were dried, homogenized, and analyzed by headspace gas chromatography-mass spectrometry. TFA was detected in all food types, with bananas, tomatoes, and mangoes containing the highest concentrations on a dry weight basis. Base starches (e.g., wheat flour), processed foods, and foods with suspected PFAS in their packaging had similar concentrations, while the meats and proteins had significantly lower concentrations.