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PFASs: very persistent chemicals
Updated on 22/04/2024
Over the years, these properties of persistence, mobility and accumulation in living organisms have led to the human population being increasingly exposed to PFASs. According to EFSA (2020), seafood, eggs and meat are the foods that contribute most to PFOS and PFOA exposure. Drinking water can also be a source of exposure, as can indoor and outdoor air, dust and contaminated soil. Occupational exposure to PFASs can occur in a number of industrial sectors, including the chemical industry, textile processing and electronics manufacturing, as well as from their use in fire-fighting. The highest blood contamination levels are found among workers at PFAS manufacturing sites (ECHA, 2023).The article has been added to your library
Monitoring and learning about infectious diseases of horses in order to improve welfare and performance
Updated on 17/08/2022
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