The U.S. Food and Drug Administration (FDA) is raising concerns about "persistent chemicals" (PFAS) in seafood. The chemical, which is highly resistant to heat, water and grease, is found in a wide range of consumer products around the world, including waterproof clothing, food packaging and cookware. Studies have shown that PFAS can persist in the environment for hundreds of years, which is why it is called a "persistent chemical".

In July 2022, U.S. canned seafood giant Bumble Bee voluntarily recalled smoked clam products imported from China after the FDA detected detectable levels of PFAS in the products. This incident triggered increased regulatory attention to imported seafood products. In testing 81 samples, including canned clams, FDA found levels of PFAS in certain samples that could pose a health risk.

Since then, the FDA has continued to explore the link between PFAS and human health, and in November of this year, the FDA issued a Request for Information (RFI) on PFAS in seafood products to gather scientific data from the seafood industry and experts, including concentrations of PFAS in seafood, the surrounding environment, and process water, and to find ways to reduce exposure. The purpose of the RFI is to gather scientific data from the seafood industry and experts, including concentrations of PFAS in seafood, the surrounding environment and processed water, as well as to find ways to reduce exposure.

According to a brief issued by U.S. law firm Akin, the FDA has been testing for PFAS in the overall food supply since 2019, with the majority of samples coming from its Total Diet Study (TDS) program, which monitors nutrient and contaminant levels in food. Data show that PFAS were not detected in more than 97 percent of fresh and processed foods tested by TDS, but at least one PFAS was detected in 51 percent of seafood samples, and that percentage increased to 74 percent in the FDA's 2022 Seafood Survey.

While the data suggests that seafood may be more susceptible to PFAS contamination than other foods, the available data is still limited. the FDA has not yet decided whether it will establish a minimum tolerance standard for PFAS in seafood similar to the minimum tolerance standard for mercury in tuna. experts at the FDA believe the focus of the study at this stage is on obtaining more reliable data to support future decisions.

Nathan Brown, partner at Akin, noted that the FDA's focus on PFAS indicates that the issue has become a priority, but that there is insufficient information to develop definitive regulatory measures. He believes the FDA may take more modest steps, such as issuing safety tips or guidance on test prioritization, rather than directly establishing mandatory exposure standards.

For now, Lisa Wallenda Picard, president of the National Fisheries Institute (NFI), is urging food and beverage producers to pay close attention to the latest scientific advances on the “permanent chemical”. She said that while much remains unknown, the food industry has a responsibility to find and implement practical solutions.

In this context, some U.S. seafood suppliers have taken the lead. The Alaska Seafood Marketing Institute (ASMI) recently completed a federally-funded, multi-year project to test 11 seafood products from key Alaskan fishery areas for nutrients and contaminants, including heavy metals, radiation and PFAS. The project analyzed nearly 600 fish samples and found PFAS levels to be well below any levels of concern, and ASMI Technical Director John Burrows revealed that the final report will be released this month, providing detailed data for the seafood industry.