2007
Report concerning the establishment of a microbiological criteria for Salmonella in eggs meant for consumption (in Spanish).
11/2007
Report regarding to the risk of the possible presence of N-nitrosamines in marinated fresh meat products when they are subjected to culinary treatments of frying or roasting (in Spanish).
11/2007
Report regarding to the use of UVC light for stimulating production of bioactive compounds in grapes (in Spanish).
11/2007
Report on measures to reduce the risk associated with the presence of Anisakis (in Spanish).
09/2007
Risk assessment report regarding the intake of D-Glycine and L-Aspartic acid (in Spanish).
09/2007
Guidelines on the use of paper and cardboard obtained from recycled cellulose fibres to come into contact with foodstuff (in Spanish).
02/2007
Guidelines for the evaluation of food supplements based on botanicals (in Spanish).
02/2007
Report on food allergies (in Spanish).
02/2007
Report on the consequences associated with the consumption of isoflavones (in Spanish).
02/2007