potency
A measure of the capacity of a chemical substance to exert an effect, described in terms of the relationship between the dose used and the magnitude of the resulting effect
Potency in food safety describes how strong a substance is in causing an effect. A highly potent substance can cause harm at very low doses, while a less potent one requires higher amounts to produce the same effect.
EFSA uses the concept of potency when evaluating chemicals, contaminants, pesticides, or natural toxins. By comparing how much of a substance is needed to trigger harmful effects in studies, EFSA can judge how dangerous it is and set protective safety limits, such as acceptable daily intakes or reference points. Potency also helps EFSA compare different substances, prioritize risks, and ensure that even low-level exposures in food remain safe for consumers.