Perfluorinated Compounds in Drinking Water, Food and Human Samples

  • Francisca Pérez
  • Marta Llorca
  • Marinella FarréEmail author
  • Damià Barceló
Part of the The Handbook of Environmental Chemistry book series (HEC, volume 20)


Perfluorinated compounds are industrial chemicals widely used for more than 60 years. However, during the last decade, due to their high resistance to degradation, bioaccumulation attached to proteins, biomagnification to the food chain and their relation to toxicological effects, especially during early stages of life, these compounds have gained scientific and regulatory attention.

In addition, the difficulty associated with their analysis in complex matrices, such as biota, food and human fluids and tissues samples, should be mentioned.

This chapter provides a comprehensive examination of the current knowledge of drinking water and food contamination by PFCs and their bioaccumulation in humans, with special attention given to the fundamental role chemical analysis played in the evaluation of these compounds’ sources, levels, exposure and risk assessment.


Dietary intake Food analysis Liquid chromatography Mass spectrometry Perfluorinated compounds Perfluorinated compounds Risk assessment 



This work was supported by the Spanish Ministry of Science and Innovation, through the projects SCARCE Consolider- Ingenio 2010 CSD2009-00065 and CEMAGUA (CGL2007-64551/HID), and by King Saud University grant number (KSU-VPP-105). Thermo Company is acknowledged for the gift of the columns and the training help with the instrument.


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Copyright information

© Springer-Verlag Berlin Heidelberg 2011 2012

Authors and Affiliations

  • Francisca Pérez
    • 1
  • Marta Llorca
    • 1
  • Marinella Farré
    • 1
    Email author
  • Damià Barceló
    • 1
    • 2
  1. 1.Department of Environmental Chemistry, Institute of Environmental Assessment and Water StudiesIDAEA-CSICBarcelonaSpain
  2. 2.Catalan Institute of Water Research (ICRA)GironaSpain

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