In January 2018, the documentary “The Devil We Know” debuted. The film is about toxic chemicals being dumped in a West Virginia town’s water supply and the residents’ fight with DuPont Corporation to try to hold it accountable for the contamination. But this story isn’t new. It starts in 1938 with the invention of man-made chemicals designed for non-stick cookware. Companies found more ways to use these chemicals over the years to produce food packaging, stain and water repellents, and foam fire suppressants. PFOA — a toxic chemical in Teflon — is so widespread, the documentary claims it is in the blood of 99 percent of Americans.
PFAS contamination is often tied to sites that store or use flammable and combustible materials, and thus use fire suppression foams containing PFAS for firefighting missions. Foams are a better suppressant for these highly combustible fires because the foam can cool the fire, separate the flame and ignition source from the surface, suppress the vapors and prevent reignition.1 The foams are great for putting out the fires. However, they’re also permeating our groundwater supplies and finding other pathways to our most precious resource. This, in turn, adversely affects the food we eat. Thankfully, awareness of PFAS chemicals and their harmful effects is on the rise and new steps have been taken to reduce exposure and combat their presence in our natural environment.