Environmental inhibitors in agrifood systems – Considerations for food safety risk assessment
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Transforming agrifood systems towards sustainable production is essential to reduce the environmental impact of agriculture while meeting the growing global food demands. This transformation requires the adoption of sustainable practices, including those aimed at reducing greenhouse gas (GHG) emissions and improving fertilizer efficiency. One such approach involves the use of environmental inhibitors (EIs). Although several EIs have been approved in various countries, regulatory frameworks governing their classification and use differ significantly, resulting in varying data requirements for pre-market evaluation.This brief provides an overview of the food safety considerations and risk assessment process for environmental inhibitors, focusing on potential residue uptake and transfer into crops intended for human consumption and animal-derived foods.