Glossary
This multilingual glossary provides easy-to-understand definitions for the main scientific terms used on this website in the risk assessment domain. Terms and their definitions are referenced in our communication products as pop-up notes to explain concepts to the public with no specialist knowledge.
Standard English spelling is used throughout. Acronyms are capitalised. Terms are presented in lower case. Entries are translated into all 24 EU official languages.
The glossary is a living document subject to regular updates. Relevant missing terms may be suggested by using the Ask A Question online form.
Disclaimer: Definitions in the glossary are intended solely to help this website's users understand scientific terminology. Definitions may differ from those given in European Union legislation and in the EFSA Journal.
I
Any adverse effect on the immune system (e.g. allergy or inflammation) that results from exposure to toxic substances.
Any foreign body present in a food or feed which may arise due to errors in manufacturing, storage or transportation.
Research theoretical method, particularly involving computer models, to predict the likely toxicological, or other, effects of substances.
Research method which involves testing cells or tissues extracted from living organisms.
Research method which involves testing individual live animals or populations of live animals.
the process of rendering food parasites unable to infect humans, for example by killing them to make food safe for consumption.
The number of new events occurring within a specified time period within a defined geographical area; for example, the number of flu cases per year in Europe.
Any substance deliberately added to a foodstuff which will remain in the finished product, even in an altered form.
Chemical that does not generally contain carbon; for example, water, oxygen, sodium chloride.
A substance that kills insects.
The amount of a substance (e.g. nutrient or chemical) that is ingested by a person or animal via the diet.
A reaction to a substance that is not caused by an immune response. Intolerances are more common than allergies but are less serious.
An approach that modifies the genetic material of an organism with a combination of different sequences from a donor that belongs to the same species or one closely related.
Animal, plant or other organism introduced by man into places out of its natural range of distribution.
Treatment of foodstuffs with radiation (e.g. X-rays) as a means of killing potentially harmful bacteria.
A single substance or culture of microbes obtained in pure form from a mixture of substances or bacteria.