My resaerch intersets is in Food Systems Chemistry Toxicology and Risks. In my study, I look at carrying out surveys in the community to quantify cancinogenic  food hazards such as mycotoxins(aflatoxins), lead(Pb), nitrosamines, acrylamides, polyaromatic hydrocarbons, azaarenes etc. From these surveys, food consumption data is obtained out of which mass of food consumed is determined. By integrating exposures of these hazards to potency factors, benchmark dose lower bound, and reference dose, it is always possible to quantify risks. 

There are thresholds which specify whether consumers are at risk. Note that being at risk does'nt necessarily mean one is going to die. Many times one might be at risk but woudnt show any adverse outcomes. Being at risk is a good way of providing  information for for regulators for education.