sublethal effect
A biological, physiological, demographic or behavioural effect on an individual or population that survives exposure to a substance at a lethal (i.e., deadly) or sublethal concentration. Sublethal effects may affect, among others, life span, development, population growth, fertility and behaviour, such as feeding or foraging
In food safety, a sublethal effect is an effect of a substance, pathogen, or stressor that does not immediately kill an organism but can still harm it, for example by reducing growth, reproduction, or behaviour.
EFSA uses the concept of sublethal effects when assessing risks to humans, animals, or the environment. For instance, in bee health, EFSA evaluates how pesticides or other stressors might weaken bees, affect their ability to forage or reproduce, or make them more vulnerable to disease, even if the chemicals do not directly cause death. Considering sublethal effects helps EFSA provide a more complete picture of risks and develop guidance to protect health and ecosystems.