All reports

Report on the time-temperature combinations necessary for the safe cooking of foods and adequate temperatures for the hot-holding and reheating of cooked foods

AESAN-2021-004 - 2021/02

Report on the risks related to the consumption of energy drinks

AESAN-2021-005 - 2021/02

Report on the risk associated with the consumption of food supplements that contain curcumin as an ingredient

AESAN-2020-007 - 2020/09

Report on the review and update of Dietary Recommendations for the Spanish population

AESAN-2020-005 - 2020/06

Report on the representative sample size for post mortem inspection of poultry and farmed lagomorphs

AESAN-2020-006 - 2020/06

Report on the safe use of three aqueous solutions of hydrogen peroxide, acetic acid and peracetic acid as processing aids for the bacterial disinfection of citrus fruit and pepper washing water at processing plants.

AESAN-2020-002 - 2020/03

Report on the implementation in Spain of the Nutri-Score information system regarding the nutritional quality of food products.

AESAN-2020-004 - 2020/03

Report on the Impact of Consumption of Ultra-processed Foods on the Health of Consumers.

AESAN-2020-003 - 2020/03

Report on the suitability of the additional hygiene requirements applicable to raw milk intended for direct sale to the final consumer .

AESAN-2020-001 - 2020/01

Report on the presence and safety of plastics as contaminants in food.

AESAN-2019-007 - 2019/11