variability
Natural variations observed between members of a population, or observed over time or in different geographical locations; for example, individual variations in susceptibility to a particular toxic chemical.
In food safety, variability refers to the natural differences that can occur in a substance, food, or population. This could mean differences in how much of a contaminant is present in different food items, how people’s diets vary, or how individuals respond differently to the same chemical or nutrient.
EFSA takes variability into account when assessing risks to ensure that risk estimates are realistic for the whole population, not just an average person. By considering variability, EFSA can identify groups that might be more exposed or more sensitive, and provide advice and safety limits that protect everyone, including those at higher risk.