What is a "tolerance" in the context of pesticide regulation?

In the context of pesticide regulation, a "tolerance" specifically refers to the maximum permissible level for pesticide residues that may remain on or in food products after the application of pesticides. This regulation is critical for ensuring food safety, as it establishes limits to protect consumers from the potential harmful effects of pesticide exposure.

Tolerances are determined through scientific assessments that evaluate the risks associated with pesticide exposure, considering factors such as the pesticide's toxicity, how it is used, and its potential impact on human health and the environment. Agencies like the U.S. Environmental Protection Agency (EPA) set these limits to ensure that the amounts of pesticide residues on food do not pose a risk to human health.

This definition differentiates tolerances from other concepts, such as the minimum allowable amounts or averages of pesticide use, which do not reflect the same regulatory focus on safety concerning food consumption. Additionally, tolerances are not directly related to standards for organic produce, which have their own criteria regarding pesticide use and residues.