Scientific Committee Journal No 34
Scientific Committee Journal
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
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
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
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
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
Collaboration:
Independent Science to Support Food Safety and Public Health Protection in Ireland
A comparative analysis of food composition tables and databases included in the EuroFIR network