Threshold of regulation: A unifying concept in food safety assessment
The concept of a threshold of regulation has likely always been a part of risk control strategies because the common-sense notion that many risks are too small to warrant attention and/or remediation is ingrained in all systems used for controlling risk (1). A threshold of regulation concept is not rooted in a callous disregard for small risks, but instead, is based on the understanding that a framework for setting priorities is necessary if risks are to be effectively controlled. In no area is the case for threshold of regulation more persuasive than in food. Given that foods contain hundreds of thousands of natural chemical substances and that thousands more are produced when foods are stored or cooked, or when new varieties are introduced, the need for a threshold of regulation concept is compelling (2).