Tolerance

The maximum level of a given, potentially harmful substance — for example, mycotoxins, heavy metals, or pesticides — permitted in foods or beverages. Tolerances (maximum residue limits, maximum levels) translate toxicological risk assessments into enforceable numbers: the highest residue considered safe under good agricultural or manufacturing practice. They protect consumers while recognizing that zero is unattainable in real food systems. Setting tolerances requires hazard characterization, exposure modelling across diets, and analytical feasibility; monitoring programmes then verify compliance, with exceedances triggering investigation, product detention, or rejection at borders.