Per- and Polyfluoroalkyl Substances in Canadian Fast Food Packaging

Author:

Schwartz-Narbonne Heather1ORCID,Xia Chunjie2ORCID,Shalin Anna1,Whitehead Heather D.3ORCID,Yang Diwen14,Peaslee Graham F.5ORCID,Wang Zhanyun67ORCID,Wu Yan2ORCID,Peng Hui48ORCID,Blum Arlene9,Venier Marta2ORCID,Diamond Miriam L.18ORCID

Affiliation:

1. Department of Earth Sciences, University of Toronto, Toronto M5S 3B1, ON, Canada

2. O’Neill School of Public and Environmental Affairs, Indiana University, Bloomington 47405, Indiana, United States

3. Department of Chemistry and Biochemistry, University of Notre Dame, Notre Dame 46556, Indiana, United States

4. Department of Chemistry, University of Toronto, Toronto M5S 3H6, ON, Canada

5. Department of Physics and Astronomy, University of Notre Dame, Notre Dame 46556, Indiana, United States

6. Institute of Environmental Engineering, ETH Zürich, Zürich 8093, Switzerland

7. Empa − Swiss Federal Laboratories for Materials Science and Technology, Technology and Society Laboratory, St. Gallen CH-9014, Switzerland

8. School of the Environment, University of Toronto, Toronto M5S 3E8, ON, Canada

9. Green Science Policy Institute, Berkeley 94709, California, United States

Funder

Environment and Climate Change Canada

H2020 Energy

Natural Sciences and Engineering Research Council of Canada

Publisher

American Chemical Society (ACS)

Subject

Health, Toxicology and Mutagenesis,Pollution,Waste Management and Disposal,Water Science and Technology,Ecology,Environmental Chemistry

Reference59 articles.

1. OECD. Toward a New Comprehensive Global Database of Per- and Polyfluoroalkyl Substances (PFASs); Paris, 2018; Vol. 7. http://www.oecd.org/officialdocuments/publicdisplaydocumentpdf/?cote=ENV-JM-MONO(2018)7&doclanguage=en. (Accessed 2021-07-06).

2. An overview of the uses of per- and polyfluoroalkyl substances (PFAS)

3. Significance of Perfluoroalkyl Substances (PFAS) in Food Packaging

4. Polyfluorinated Compounds: Past, Present, and Future

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