In one possibly dioxine-contaminated brand of olive oil, 5 replicate measurements have been performed to determine the content of 2,3,7,8-TCDD, a particularly vicious type of dioxine. The instrument used was a GC with electron-capture detection, a very sensitive device. This yielded a mean value of 6.5 pg/g and a standard deviation of 0.22 pg/g. If a safety limit would be set to 6.9 pg/g, would you use this olive oil to make spaghetti?

Sure, I like spaghetti.
No way, I hate dioxines.
I would, because the safety limit is probably (95 percent certainty) not exceeded.
I would not, because the chance that the safety limit is exceeded is larger than 5 percent.