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  1. The Endocrine System and food safety

  2. Chemicals in food: establishing safe levels

  3. Independent science

  4. What is Campylobacter? Why is food safety important to prevent it?

  5. Plant health

  6. What are food-borne zoonotic pathogens? Why are they important for public health?

  7. What are non-food-borne zoonotic diseases? How can they transmit to humans?

  8. What is antimicrobial resistance? How is it related to food safety?

  9. Chemical contaminants in the food chain

  10. What are GM animals?

  11. What are GM plants?

  12. Low-dose effects in chemical risk assessment

  13. Data collection and exposure assessment

  14. Animal welfare: animal-based indicators

  15. Applications Helpdesk - EFSA's front office and support desk for regulated products

  16. Why are bees under threat?

  17. How do we communicate risk in the food chain?

  18. How to identify emerging risks

  19. What is Salmonella? How can we control and reduce it?

  20. What are pesticides and how do they get into our food?

  21. What are health claims and how are they assessed?

  22. Scientific Cooperation - working together to keep Europe's food safe

  23. What is E.Coli? What can you do to protect yourself and others?

  24. Genotoxic substances can damage DNA. How does science help to keep them out of food?

  25. What is environmental risk assessment?

  26. What do we mean by food contact materials?

  27. Listeria infections in humans

  28. Chemical mixtures and food safety

  29. Nutrition: dietary reference values

  30. Safe use of feed additives

  31. Modernising meat inspection methods

  32. What are enzymes?

  33. Food processing contaminants