threshold
Description:
A dose or exposure below which adverse effects are not detected
Context:
In food safety, a threshold is a specific level of an exposure or substance—like a contaminant, additive, or allergen—below which it is considered safe or unlikely to cause harm. It can also refer to a level that triggers action, such as further testing or regulatory measures.
EFSA uses thresholds to assess risks and set safe limits for chemicals, nutrients, and other substances in food. For example, thresholds help determine maximum residue levels for pesticides, tolerable daily intakes for contaminants, or safe exposure levels for allergens. By defining these thresholds, EFSA supports regulators in protecting consumer health and ensuring that foods on the market remain safe.