Scientific Committee Journal No 16
Scientific Committee Journal
Report of the Scientific Committee of the Spanish Agency for Food Safety and Nutrition (AESAN) on the control strategies to reduce the burden of Campylobacter spp. in fresh poultry meat (broiler) Download PDF
Report of the Scientific Committee of the Spanish Agency for Food Safety and Nutrition (AESAN) in relation to the microbiological risks associated with the consumption of fruits obtained from Fragaria spp. and Rubus spp. Download PDF
Report of the Scientific Committee of the Spanish Agency for Food Safety and Nutrition (AESAN) on preventative measures and applicable recommendations for avoiding possible food-borne infections caused by strains of verotoxigenic/Shiga toxin-producing/enterohemorrhagic Escherichia coli VTEC/STEC/EHEC) Download PDF.
Report of the Scientific Committee of the Spanish Agency for Food Safety and Nutrition (AESAN) regarding criteria for the estimation of concentrations for the discussion of proposals for migration limits of certain heavy metals and other elements from ceramic articles intended to come into contact with foodstuffs Download PDF.
Collaborations:
Five plate screening test for the detection of antibiotic residues Download PDF
Validation of the five-plate screening test for the detection of antibiotic residues in food. Estimation of the limit of detection Download PDF