chemical residue
Description:
Tiny amounts of chemicals found in foodstuffs which have been exposed to pesticides, environmental toxins or related products
Context:
Chemical residues are tiny amounts of substances—like pesticides, veterinary medicines, or contaminants—that remain in food after production, treatment, or processing.
In food safety, EFSA evaluates chemical residues to ensure they do not pose health risks. EFSA assesses how much of these residues people might consume through their diet, compares this with safe limits such as the acceptable daily intake (ADI), and provides scientific advice to set maximum residue levels (MRLs). This helps EU authorities keep food safe and compliant with regulations.