Environmental Inhibitors in Agrifood Systems

Although various environmental inhibitors are currently in development, with some already in use across markets, potential food safety risks from residues in food products have not always been fully addressed. This publication proposes a food safety risk assessment process for environmental inhibitors, addressing potential residue uptake and transfer into crops intended for human consumption and into foods of animal origin. Digital editions of FAO publications are available on the FAO website as part of FAO’s Open Access policy.