In 2025, Stony Brook University, PEER and Citizens Campaign for the Environment tested local produce from eight Long Island farms, including organic and conventional farms that use pesticides. They tested 23 vegetables including lettuce, carrots, and beets.

They found PFAS in every sample.

Scientists say the numbers are varied, but they are higher than expected. For example, the FDA recommends that a 150-pound person ingest no more than 21 parts per trillion (ppt) of PFOA. The lettuce tested in the study had anywhere from 130 ppt to 240 ppt.

“This has nothing to do with farming practices or the agriculture here,” said Adrienne Esposito, with Citizens Campaign for the Environment. “While this study was on Long Island, it is not unique to Long Island. This study is symptomatic of what is happening in our food, not only across America, but across the globe.”

PFAS are toxic chemicals that are used in consumer products such as furniture, food packaging, cosmetics, and paint. They are referred to as “forever chemicals” because they build up in the body and don’t break down easily.

“We have no idea why these vegetables on Long Island are contaminated, but ultimately the blame lies with the PFAS industry, the companies that make these PFAS that want them to become so ubiquitous, and our regulatory agencies that are not acting quickly enough to stop this contamination crisis,” said Kyla Bennett, science policy director for Public Employees for Environmental Responsibility.

PFAS are linked to many types of cancers and other health issues. Scientists say there are no safe levels of exposure to PFOA and PFAS, two PFAS chemicals.

Drinking water now has regulations for how many PFAS can exist. But there are currently no regulations for food.