A large German investigation reveals the widespread presence of trifluoroacetic acid (TFA), the smallest of the PFAS, in fruit and vegetables. A long -term food security
The German public control center Cvua of Stuttgart led in 2024 an in -depth investigation that brought to light a disturbing phenomenon: the widespread presence of Tripluoroactic acid (TFA)a compound belonging to the Pfas family, in numerous samples of fruit and vegetables, also organic.
But let’s start from the beginning.
What is TFA
THE’Tripluoroactic acid (TFA) It is the smallest member of the family of the for- and polypluoroalchilic substances (PFAS), commonly defined “Forever Chemicals“For their persistence in the environment. In recent years, its concentration in surface waters, underground and potable has increased significantly, which represents a nice problem for the food chain.
TFA is a fluorinated carboxylic acid characterized by:
The presence of the TFA in the environment derives from both natural and human sources. It is naturally present in sea water (200 ng/l), in higher concentrations around the underwater hydrothermal sources. The main anthropic sources are instead: the degradation of phytosanitary products (pesticides), refrigerant and propeller (fluorocarbons), teflon coatings and pharmaceutical production.
The results of the investigation
In 2024, Stuttgart’s Cvua analyzed 2,075 fruit and vegetable samples from different countries (including Italy) To determine the presence of TFA. The results show that:
The most affected food categories are:
The sample with the highest value was a organic Kiwi, which recorded 0.76 mg/kg of TFA.
In Table 1 of the original document, which reports the TFA content in the kiwi per country of origin, Italy emerges that the country with the largest number of samples analyzed and with a very high percentage of positive results. Of the 22 champions of Kiwi from Italy analyzed, 21 (95%) showed positive results for the presence of TFA.
The minimum content detected was 0.021 mg/kg, the maximum was 0.759 mg/kg (which is the highest value detected in the entire study). The average TFA content in positive Italian champions was 0.09 mg/kg.
Because the situation is worrying
The presence of TFA in food is particularly worrying for several reasons:
Although the levels found do not represent immediate danger to public health, the German study highlights the need for continuous monitoring and further research. Cvua experts underline the importance of identifying the main sources of contamination and better understand the mechanisms through which the TFA enters the food chain.
The challenge for the future will be to develop more sustainable agricultural and industrial practices that can limit the spread of these persistent contaminants, thus protecting both the environment and the health of consumers.
This study represents a new (umpteenth) important alarm bell on the growing presence of Pfas in our daily environment and reminds us to pay more attention to the quality and safety of the food we consume.
