By Kenneth Marcos 
Fresh fish and seafood are common on Filipino tables. From fried galunggong to grilled squid, many families rely on the sea for daily meals. But as global concern grows over chemical contaminants in food, government scientists are working to make sure that what reaches the market remains safe.
On February 23, 2026, the Department of Agriculture–National Fisheries Research and Development Institute (DA-NFRDI), through its Integrated Research Laboratory Division, held a coordination meeting with the Standards and Testing Division of the Department of Science and Technology–Industrial Technology Development Institute (DOST-ITDI). The meeting focused on strengthening collaboration to study emerging chemical contaminants in the country’s food supply.
Central to the discussion was a DOST–Grants-in-Aid funded project titled “Determination of Emerging Contaminants: Per- and Polyfluoroalkyl Substances (PFAS) and Mineral Oil Hydrocarbons (MOH) in Food,” which began in November 2025.
PFAS are a group of man-made chemicals used in various industrial and consumer products worldwide. They are sometimes called “forever chemicals” because they break down very slowly in the environment. Studies in other countries have shown that PFAS can accumulate in water, soil, and even in fish and seafood. Long-term exposure at high levels has been linked to possible health risks, including effects on the liver, immune system, and cholesterol levels.
Mineral Oil Hydrocarbons, or MOH, can also enter food through processing, packaging, or environmental contamination. While not all exposures are harmful, scientists are studying how much is present in food and whether it poses health risks.
The collaboration between DA-NFRDI and DOST-ITDI aims to develop and validate reliable laboratory methods to detect PFAS in seafood. This includes improving analytical testing capacity, training laboratory personnel, and strengthening equipment and protocols.
Officials said the project will also assess PFAS levels in selected seafood commodities available in the Philippine market. The findings will help determine whether current levels pose any risk to consumers. If needed, the data will support the creation of regulatory policies and Philippine National Standards for chemical contaminants in food.
Food safety is a key part of protecting public health and maintaining consumer trust. The fisheries sector contributes significantly to the country’s food security and economy. According to government data, millions of Filipinos depend on fishing and aquaculture for livelihood. Ensuring that seafood products meet safety standards is essential not only for local consumption but also for export markets.
Experts stressed that the meeting does not mean seafood in the country is unsafe. Rather, it reflects proactive steps by the government to stay ahead of emerging global concerns. As international standards evolve, local agencies are working together to ensure Philippine products remain competitive and safe.
By strengthening scientific research and laboratory testing, authorities hope to provide evidence-based policies that protect consumers while supporting the fisheries industry.
In a time when food safety issues can quickly affect public confidence, coordinated research and strong standards remain crucial. Through science and collaboration, the government aims to safeguard the quality of seafood on every Filipino table.
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