Recent media reports say processed meat and butter consumers are likely to have increased levels of per- and polyfluoroalkyl substances (PFAS) in their blood.

A recent report from the Environmental Working Group underscores the importance of protecting source water.

Toxicology research and potential regulation involving per- and polyfluoroalkyl substances, also known as PFAS, have been in the news lately. As they apply to drinking water, the American Water Works Association (AWWA) encourages “following the science wherever it may lead.”

The U.S. Environmental Protection Agency announced in February that it will propose “regulatory determinations” for two of the best understood PFAS. This does not guarantee these substances will ultimately be regulated on a national level, but it sets EPA on the path to exploring the feasibility and effectiveness of a regulation.