@article {10.3844/ajabssp.2007.191.194,
article_type = {journal},
title = {Identification of Perfluorooctanoic Acid Release from Commercial Coated Cooking Pans by Liquid Chromatography Coupled to Electrospray Ionization Tandem Mass Spectrometry},
author = {Bononi, Monica and Tateo, Fernando},
volume = {2},
year = {2007},
month = {Sep},
pages = {191-194},
doi = {10.3844/ajabssp.2007.191.194},
url = {https://thescipub.com/abstract/ajabssp.2007.191.194},
abstract = {Salts of perfluorooctanoic acid (PFOA) can be used in the manufacture of fluoropolymers employed for coating pans; moreover, PFOA can be formed as a byproduct of thermolysis of the aforesaid fluoropolymers. This study was carried out to evaluate PFOA migration into food cooked in fluoropolymer-coated pans. The pans were purchased from a local retailer and subjected to cooking conditions. Used oil was extracted with a methanol/water solution and analyzed by liquid chromatography tandem mass spectrometry (LC/MS/MS). We found that PFOA can enter cooked food during a container's first phases of use, not only in containers already abused by kitchen tools or otherwise scratched.},
journal = {American Journal of Agricultural and Biological Sciences},
publisher = {Science Publications}
}