All reports

Report on the criteria required to promote the reduction of the contents of certain nutrients in processed foods.

AESAN-2011-008 - 2011/09

Report on the use of calcium carbonate as a processing aid in the virgin olive oil production process.

AESAN-2011-007 - 2011/09

Report on the use of hydrogen peroxide as a processing aid in the processing of hemoderivatives and cephalopods.

AESAN-2011-006 - 2011/09

Report in relation to the viral contamination of foodstuffs, with special emphasis on bivalve molluscs and control methods.

AESAN-2011-005 - 2011/05

Report on the risk assessment of infants and young children´s exposure to nitrates resulting from the consumption of chard in Spain.

AESAN-2011-004 - 2011/05

Report on the shelf-life studies for Listeria monocytogenes in certain foodstuffs.

AESAN-2011-003 - 2011/05

Report regarding the effect on the Spanish population of the derogation of national regulation on maximum allowed limits for aflatoxins B1, B2, G1 and G2 in food.

AESAN-2011-002 - 2011/05

Report on infant botulism.

AESAN-2011-001 - 2011/05

Report regarding to the effect of salt reduction on the microbiological safety of cured meat products.(Spanish)

AESAN-2010-010 - 2010/09

Report on milk proteins, allergies and methods of analysis.(Spanish)

AESAN-2010-009 - 2010/09