lower bound estimate
An estimate of the minimum exposure to a potentially harmful substance, normally zero, which takes into account normal consumption of food which contains negligible amounts of the substance
In food safety, a lower bound estimate is a conservative way of calculating exposure or occurrence by assuming that substances not detected or measured below the analytical limit are actually zero. This approach gives the lowest possible estimate of how much of a substance people might be exposed to through food.
EFSA uses lower bound estimates when analysing food contamination and dietary intake data, especially when many results are below the limit of detection or quantification. By comparing lower bound estimates with upper and middle bound estimates, EFSA can assess uncertainty in exposure calculations and understand the possible range of risk. This helps EFSA provide transparent and robust scientific advice to EU risk managers, particularly when evaluating contaminants, residues, or additives present at very low levels in food.