Workshop on latest advancements of PFASs risk assessment

Background

Per- and polyfluoroalkyl substances (PFASs) comprise a large group of synthetic chemicals used for their water-, grease-, and stain-resistant properties in products such as non-stick cookware, food packaging, water-repellent clothing, and firefighting foams. The active substances in pesticides can also be PFASs. Humans may be exposed to PFASs through various sources, including food, consumer products, and the environment.

Also known as “forever chemicals”, PFASs are extremely persistent and are likely to remain in the environment for extended periods, raising concerns about their long-term impact on both human health and the environment.

Public authorities at the international, EU, and Member State levels are working to assess the risks that PFASs pose to human health. EFSA collaborates closely with national authorities and other stakeholders to collect and analyse monitoring data on PFAS contamination in food. In addition, EFSA provides scientific advice on the risks associated with PFASs in food, which supports the European Commission and Member States in making informed decisions on risk management.

Objectives of the event

EFSA organised a workshop that brought together WHO, EU agencies, Member States, PARC (Partnership on the Assessment of Risk from Chemicals), the European Commission and other interested stakeholders to discuss the latest scientific developments on PFASs including risk assessment.

The goal of the workshop was to share knowledge and to identify opportunities for future collaboration and synergies amongst stakeholders. The scope of the event did not include risk management issues.

An open microphone Q&A session was held at end of each session to engage with participants beyond the speakers.

An event report will be made available before the end of 2025 on this page of the EFSA website.

Contact

Do not hesitate to contact the organising committee at events [at] efsa.europa.eu (events[at]efsa[dot]europa[dot]eu) for more information.