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In the United States, levels of residues that remain on foods are limited to tolerance levels that are established by the . Environmental Protection Agency and are considered safe.  The EPA sets the tolerances based on the toxicity of the pesticide and its breakdown products, the amount and frequency of pesticide application , and how much of the pesticide (., the residue) remains in or on food by the time it is marketed and prepared.  Tolerance levels are obtained using scientific risk assessments that pesticide manufacturers are required to produce by conducting toxicological studies, exposure modeling and residue studies before a particular pesticide can be registered, however, the effects are tested for single pesticides, and there is little information on possible synergistic effects of exposure to multiple pesticide traces in the air, food and water.