Scientific Committee Journal No 35
Scientific Committee Journal
Report on the impact of visual disability on dietary habits and nutritional status
Report on the equivalence between the disinfection of tools in slaughterhouses and cutting rooms with hot water supplied at a temperature not less than 82 ºC, and various alternative systems of disinfection
Report on the risk associated with the presence of nickel in food for the population sensitised to this metal
Report of the Scientific Committee of the Spanish Agency for Food Safety and Nutrition (AESAN) on the risk associated to intake of food supplements containing Cimicifuga racemosa root/rhizome as ingredient
Report on the conservation conditions of halved fruits in retail establishments
Report on the safe use of an aqueous solution of Sodium lauryl ether sulphate as processing aid for washing apples, peaches, bananas, tomatoes, peppers and citrus fruits in processing plants
Report on the Guide of the National Association of Board Manufacturers (ANFTA) to verify the suitability of MDF boards intended for the manufacture of containers for fresh fruits and vegetables that are not peeled or cut
Collaboration:
The EFSA’s European Food Risk Assessment (EU-FORA) Fellowship Programme