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Behind the Science, S2 Ep 10: Kari Organtini on options for analyzing pesticides with GC-MS/MS
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Senior scientist Kari Organtini shows Jen Fournier an increasingly popular technology that uses GC-MS/MS at atmospheric pressure - or APGC - and is available as a simple source change for a triple quadrupole mass spectrometer so the MS can be used with either GC or LC.

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Food Processing Contaminants
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Food processing contaminants, what are they? What are scientists doing to protect consumers? And how can consumers reduce their exposure to them? This video explains.

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Biggest Science News Stories of 2017
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We have seen some amazing scientific breakthroughs in 2017, here is a selection of our favourites.

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Mycotoxins and Climate Change - How Europe Contributes to Global Efforts
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Mycotoxins are poisonous chemicals produced by moulds. They can contaminate food and feed crops such as cereals and nuts. Climatic conditions affect mycotoxin production so climate change is impacting the way we manage mycotoxin risks for human and animal health.

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Listeria infections in humans
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Learn more about listeria infections in humans from one of EFSA's scientists in this short, concise video.

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Xylella Fastidiosa: Can Science Find a Solution?
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What is Xylella fastidiosa? How does it spread? And can it be controlled? Researchers in southern Italy have been working hard to find answers to these crucial questions.

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The Only Detox You'll Ever Need
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Your body is working hard to clear out toxins before you spend a dime on expensive detox products. Toxicology expert Raychelle Burks explains how in this kale-free episode of Reactions.

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How Hand Sanitizers Work
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What’s really in hand sanitizers? And is it true that they kill 99.99% of germs, as popular brands claim? Reactions breaks down the contents of your hand sanitizer in this new video.

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The Woman Who Can Smell Parkinson's Disease
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Joy Milne has an incredible sense of smell that is able to recognise Parkinson's disease on the human body.

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The Endocrine System and Food Safety
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If present in food, endocrine active substances can interact directly or in-directly with the body's endocrine system. This is one of several effects which scientists consider when they assess possible risks to consumers from chemicals in food. One of EFSA's toxicologists explains.

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