environmental toxicity
The negative impact of a substance or activity (e.g. chemicals, GM crop introduction) on a population of animals, plants or microbes in the environment (e.g. water, soil)
In food safety, environmental toxicity refers to the potential of a chemical or substance used in food production—such as pesticides, feed additives, or contaminants—to harm the environment, including plants, animals, soil, and water ecosystems. It assesses how these substances may affect the health, growth, reproduction, or survival of organisms in the environment.
EFSA evaluates environmental toxicity as part of its risk assessments to determine whether substances used in agriculture or food production could cause unacceptable harm to ecosystems. By studying toxicity data and exposure levels, EFSA provides scientific advice to regulators on safe use, mitigation measures, or restrictions, helping to protect both environmental and public health.