persistence
Persistence refers to the ability of harmful organisms like bacteria to survive and thrive despite regular cleaning and disinfection efforts, potentially lingering in hidden places for months or even years
In food safety, persistence means how long a substance or a hazard stays in the environment, in food, or in a living organism without breaking down or disappearing. A persistent substance can remain for a long time in soil, water, plants, animals, or the human body, which can increase long-term exposure and risk.
EFSA considers persistence when assessing chemicals such as pesticides, contaminants, or veterinary medicines. It looks at how slowly a substance degrades, whether it can build up in food chains, and how long people or animals may be exposed to it. If a substance is very persistent, EFSA may conclude that it poses a higher long-term risk and recommend stricter limits, reduced use, or additional controls. This helps EU decision-makers prevent prolonged exposure and protect human, animal, and environmental health.