organic compound

In food safety, an organic compound is a chemical substance that contains carbon and is commonly found in food, either naturally or because it is added or formed during production, processing, or storage. Organic compounds include a wide range of substances such as nutrients (fats, sugars, proteins), food additives, pesticides, contaminants, flavourings, and processing by-products.

EFSA assesses organic compounds to determine whether their presence in food is safe for consumers. We evaluate how these substances behave in the body (absorption, metabolism, and elimination), their potential harmful effects such as toxicity, genotoxicity, or carcinogenicity, and how much people are exposed to through their diet. Using this information, EFSA establishes health-based guidance values like the Acceptable Daily Intake or margin of exposure and provides scientific advice that supports EU decisions on authorising substances, setting maximum limits, and managing risks. Through this work, EFSA helps ensure that organic compounds in food do not pose a risk to human health.