All reports

Report on the safe use of two aqueous solutions of hydrogen peroxide, acetic acid and peracetic acid as processing aids for the bacterial disinfection of apples and peaches washing water

AESAN-2021-009 - 2021/07

Report on the classification of food establishments on a risk basis within the Spanish National Plan for Official Control of the Food Chain (PNCOCA 2021-2025) framework

AESAN-2021-010 - 2021/07

Report on the effectiveness of maturation for more than 60 days for goat’s cheese and cheese from other species produced from raw milk from herds where tuberculosis is detected, in order to ensure their safe consumption

AESAN-2021-011 - 2021/07

Report on the safety of foods air-dried outdoors that are produced by traditional methods and which require an adjustment of the hygiene requirements that must be fulfilled

AESAN-2021-012 - 2021/07

Report on the safe use of an aqueous solution of dioxygen chloride (chlorine dioxide) as a processing aid for the bacterial disinfection of water for washing tomatoes in processing plants

AESAN-2021-008 - 2021/06

Report on the risks associated with the use of mediumdensity fibreboard (MDF) as food contact material for fresh or refrigerated fruits and vegetables that are not peeled or cut

AESAN-2021-006 - 2021/04

Report on the assessment of olive oil by its nutritional characteristics in the Nutri-Score labelling system

AESAN-2021-007 - 2021/04

Report in relation to the effects of climate change on the presence of mycotoxins in food

AESAN-2021-001 - 2021/02

Report on cases that require additional procedures alongside the routine post-mortem inspection in slaughterhouses

AESAN-2021-002 - 2021/02

Report in relation to the risk assessment of dietary exposure to cadmium for the Spanish population

AESAN-2021-003 - 2021/02