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.
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Examples are strains used as zootechnical additives and food and feed additives, but also their enzymes and compounds used as flavourings. If residues, impurities or degradation products linked to the total production process of these products do not give rise to concern, data on the safety of the target organism and toxicological tests would not be required.
The lowest concentration of a substance that can be detected using standard tests but which is too small to be measured with certainty.
The lowest concentration of a substance that can be measured with certainty using standard tests.
Fat and fat-like substance.
The lowest observed adverse effect level (LOAEL) is the lowest level of a substance that has been observed to cause harm in an exposed population.
A limit of detection (LOD) is the lowest concentration of a substance that can be detected using standard tests but which is too small to be measured with certainty.
The limit of quantification (LOQ) is lowest concentration of a substance that can be measured with certainty using standard tests.
Effect which occurs at low doses of a substance, i.e. below those doses traditionally used for toxicological studies.
An estimate of the minimum exposure to a potentially harmful substance, normally zero, which takes into account normal consumption of food which contains negligible amounts of the substance.
The lowest level of a substance that has been observed to cause harm in an exposed population.