(ăk-sĕp′tă-bĭl)
[Pronunciation]
[LL acceptabilis]
Abbreviation: ADI.

That quantity of chemical residue contained in food and thought to be harmless even when consumed daily for life.
The chemical residue may be a food additive, e.g., a preservative, or an antibiotic, antifungal, or a small quantity of pesticide. ADIs apply solely to residues of chemicals used intentionally by agricultural businesses in food production. ADI is expressed as mg/kg (bw)/d (milligrams of residue per kilogram body weight per day). Chemicals that enter the human food supply unintentionally are called contaminants, not residues.