exogenous
Describes substances within the human body which have arisen from an external source in the diet or environment; for example, veterinary medicine residues
In food safety, “exogenous” refers to substances, contaminants, or microbes that enter food from an external source rather than being naturally present. Examples include pesticides applied to crops, bacteria or viruses introduced during handling or processing, and heavy metals from the environment, such as mercury in fish.
EFSA uses the concept of exogenous hazards to assess risks to human health, examining how these substances can enter the food chain, accumulate, or affect consumers. By distinguishing between substances that are naturally present in food (endogenous) and those that come from outside (exogenous), EFSA can better understand the source of risks and determine appropriate measures to manage them. For example, EFSA evaluates exogenous chemical contaminants such as acrylamide formed during cooking or mycotoxins produced by mould.