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Scientific Committee Journal

 

The reports of the Scientific Committee of the Spanish Agency for Food Safety and Nutrition (AESAN) are politely translated into English from the original version and published on the website, individually and as part of the Journal of the Scientific Committee.

The authentic versions of the reports approved by the Scientific Committee are published in Spanish on the journal Revista del Comité Científico de la AESAN

Scientific Committee Journal No 34Scientific Committee Journal No 34

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

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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

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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

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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

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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

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Collaboration:

Independent Science to Support Food Safety and Public Health Protection in Ireland

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A comparative analysis of food composition tables and databases included in the EuroFIR network

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Scientific Committee Journal No 33Scientific Committee Journal No 33

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

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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

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Report on the risks related to the consumption of energy drinks

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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

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

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

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

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Scientific Committee Journal No 32Scientific Committee Journal No 32

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

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

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

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Scientific Committee Journal No 31Scientific Committee Journal No 31

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

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

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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

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

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Scientific Committee Journal No 30Scientific Committee Journal No 30

Report on the safe use of an aqueous solution of hydrogen peroxide, acetic acid and peracetic acid (23/17/15) as a processing aid for the bacterial disinfection of the washing water used for cut carrots and lettuces, peeled garlic, sweet potatoes, persimmons, mangoes and avocados in processing plant

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

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Report on the risk associated with the consumption of food supplements that contain Garcinia gummi-gutta as an ingredient

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Scientific Committee Journal No 29Scientific Committee Journal No 29

Report regarding the verification of Listeria monocytogenes shelf-life studies for ready-to-eat foods

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Report on the identification of emerging food risks

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Report on the Nutritional Reference Intakes for the Spanish population

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Collaboration:  

Thirty years of applying microbiological methods for the control of antibiotic residues in the National Residue Monitoring Plan in foods in Spain

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Scientific Committee Journal No 28Scientific Committee Journal No 28

Report on the prospection of biological haz­ards of interest in food safety in Spain

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Report on the prospection of chemical haz­ards of interest in food safety in Spain

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Report concerning the risk associated with the presence of pyrrolizidine alkaloids in pollen intended for human consumption

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Collaboration:  

Assessment of 15 years of the Scientific Committee as a food-related risk assessment body of the Spanish Agency for Food Safety and Nutrition

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Scientific Committee Journal No 27Scientific Committee Journal No 27

Report on the microbiological and allergenic risks associated with the consumption of insects

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Report on the safe use of various 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

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Report on the safety of grass pea flour consumption

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Collaborations:  

Evaluation of the provision of food risk assessment services by the Spanish Agency for Consumer Affairs, Food Safety and Nutrition (AECOSAN) during 2013-2017

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Prospective study of N-nitrosamines and N-nitrosatable substances in rubber and silicone teats and soothers

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Twenty years assessing novel foods in the European Union, 1997-2017

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New regulation on novel foods in the European Union

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Scientific Committee Journal No 26Scientific Committee Journal No 26

Report on the use of an aqueous solution of phosphoric acid and propylene glycol as a processing aid in the stabilization of the chlorine used to wash fresh cut vegetables and ready-to-eat leafy vegetables

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Report on a request for initial assessment for marketing of chia (Salvia hispanica) seeds in chocolate bars under Regulation (EC) No 258/97 concerning novel foods and novel food ingredients

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Report on safety criteria that limit exposure to acrylamide produced by frying potatoes

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Report on the programming of official controls on biological hazards

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Report on the programming of official controls on chemical hazards

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Scientific Committee Journal No 25Scientific Committee Journal No 25

Report on home photoepilators 

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Report on a request for initial assessment for marketing of the dried marine microalgae Tetraselmis chuii in food supplements under Regulation (EC) No 258/97 on novel foods and novel food ingredients

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Report in relation to the risk of the presence of sulphonamide residues in eggs resulting from cross-contamination in feed production

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Report on warnings in the labelling of certain substances to be used in food supplements-5

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Report on a request for initial assessment for marketing of chia (Salvia hispanica) seeds in sterilized ready-to-serve meals based on cereal, pseudocereals and/or pulse grains under Regulation (EC) No 258/97 on novel foods and novel food ingredients

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Collaboration:  

Prospective study of fatty overall migration of plastic lunch boxes

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Scientific Committee Journal No 24Scientific Committee Journal No 24

Report about histological methods for differentiating between meat preparations and meat products.

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Report on allergy to Anisakis.

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Report on the risk of the use of seeds of Mucuna pruriens in craft products 

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Report on the safety of use of electronic cigarettes

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Scientific Committee Journal No 23Scientific Committee Journal No 23

Report in relation to the use of an antimicrobial aqueous solution containing hydrogen peroxide, acetic acid and peroxyacetic acid (23/17/15) as a processing aid on citrus fruits and tomatoes, and their wash water

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Report in relation to the assessment of the exposure of the Spanish population to morphine resulting from the consumption of poppy seeds 

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Collaboration:  

Validation of the real-time PCR method for detecting the allergen soya in foods 

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Scientific Committee Journal No 22Scientific Committee Journal No 22

Report on recommendations for physical activity within the framework of the NAOS Strategy Download PDF

Report on the microbiological risks associated with the consumption of certain foods for children aged 0 to 3 Download PDF

Report on the conditions of use of certain substances to be used in food supplements-4 Download PDF

Report in relation to vitamin D supplementation in the diet of children aged 0 to 3 years Download PDF


Collaboration:

Prospective studies of bisphenol A and melamine in canned drinks Download PDF

Scientific Committee Journal No 21Scientific Committee Journal No 21

Report on the use of sodium chloride edible salt obtained from a potassium chloride production by flotation process Download PDF

Report on the microbiological risks associated with the consumption of raw milk and raw milk-based products Download PDF

Report on a request for initial assessment for marketing of synthetic hydroxytyrosol under Regulation (EC) No 258/97 concerning novel foods and novel food ingredients Download PDF

Report on the risk of using Tribulus terrestris in food supplements Download PDF


Collaboration: 

Risk assessment by the Scientific Committee of the Belgian Federal Agency for the Safety of the Food Chain (FASFC) Download PDF

Scientific Committee Journal No 20Scientific Committee Journal No 20

Report on the criteria necessary to apply the indication “Suitable for the preparation of infant food” to natural mineral waters Download PDF


Collaboration: 

Validation of an analytical method for analyzing residues of quaternary ammonium compounds in animal and plant samples by LC-MS/MS. Download PDF

Scientific Committee Journal No 19Scientific Committee Journal No 19

Report on microbiological risks associated to consumption of different foods by pregnant women. Download PDF

Report on the conditions of use of certain substances to be used in food supplements-3. Download PDF

Report about objectives as well as nutritional and physical activity recommendations to tackle obesity in the framework of the NAOS Strategy Download PDF


Collaboration: 

Presence of genetically modified soya in products on the market. Download PDF

Scientific Committee Journal No 18Scientific Committee Journal No 18

Report of the Scientific Committee of the Spanish Agency for Food Safety and Nutrition (AESAN) on a request for initial assessment for marketing of the marine microalgae Tetraselmis chuii under Regulation (EC) No 258/97 on novel foods and novel food ingredients. Download PDF

Report of the Scientific Committee of the Spanish Agency for Food Safety and Nutrition (AESAN) on the application of ionizing radiation for sanitizing fresh meat, meat preparations and meat products. Download PDF

Report of the Scientific Committee of the Spanish Agency for Food Safety and Nutrition (AESAN) in relation to the use of an antimicrobial aqueous solution containing hydrogen peroxide, acetic acid and peroxyacetic acid as a processing aid on citrus fruits and peppers, and their wash water. Download PDF

Report of the Scientific Committee of the Spanish Agency for Food Safety and Nutrition (AESAN) on the use conditions for certain substances other than vitamins, minerals and plants in food supplements - 2. Download PDF

Scientific Committee Journal No 17Scientific Committee Journal No 17

Report of the Scientific Committee of the Spanish Agency for Food Safety and Nutrition (AESAN) on the use conditions for certain substances other than vitamins, minerals and plants in food supplements -1. Download PDF


Collaboration:

Analysis of Phenylbutazone residues in horse muscle. Download PDF

Scientific Committee Journal No 16Scientific Committee Journal No 16

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

Scientific Committee Journal No 15Scientific Committee Journal No 15

Report of the Scientific Committee of the AESAN on the use of hydrogen peroxide as a processing aid in the processing of hemoderivatives and cephalopods. Download PDF

Report of the Scientific Committee of the AESAN on the use of calcium carbonate as a processing aid in the process of obtaining virgin olive oil. Download PDF

Report of the Scientific Committee of the Spanish Agency for Food Safety and Nutrition (AESAN) on the criteria required to promote the reduction of the contents of certain nutrients in processed foods, which is considered a matter of interest for public health. Download PDF

Report of the Scientific Committee of the Spanish Agency of Food Safety and Nutrition (AESAN) in relation to the risk assessment of cadmium dietary exposure for Spanish population. Download PDF

Report of the Scientific Committee of the AESAN in relation to the use of a kaolinitic clay as a processing aid in the process for obtaining virgin olive oil. Download PDF

Report of the Scientific Committee of the Spanish Agency for Food Safety and Nutrition (AESAN) in regard to the risk of trichinosis through suckling pig meat consumption. Download PDF

Report of the Scientific Committee of the Spanish Agency for Food Safety and Nutrition (AESAN) in relation to the risk associated with the presence of lead in wild game meat in Spain. Download PDF

Scientific Committee Journal No 14Scientific Committee Journal No 14

Report on infant botulism. Download PDF

Report in relation to 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. Download PDF

Report in relation to the shelf-life studies for Listeria monocytogenes in certain foodstuffs. Download PDF

Report in relation to the risk assessment of infants and young children’s exposure to nitrates resulting from the consumption of chard in Spain. Download PDF

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


Collaborations:

Risk assessment for the consumption of fresh meat products for certain population groups in relation to the modification made in the Royal Decree 1376/2003, which establishes the health conditions for production, storage and marketing of fresh meats and meat products in retail establishments. Download PDF

Scientific Cooperation with the European Food Safety Authority. Download PDF

Scientific Committee Journal No 13Scientific Committee Journal No 13

Report on the role of nutrition in autoimmune diseases. (Spanish)

Report in regard to the levels of mercury established for fish products. (Spanish)

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

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

Report on active & intelligent packaging. (Spanish)

Scientific Committee Journal No 12Scientific Committee Journal No 12

Report on the microbiological criteria applicable for pathogenic species of the genus Vibrio in imported fishery products, as additional control measures at border inspection posts. (Spanish)

Report in relation to biofilms and its impact on Food Safety. (Spanish)

Report with regard to coeliac disease and the problems posed by the analytical techniques for the control of gluten contents in food. (Spanish)

Report on the risk associated with the presence of trans fatty acids in foodstuffs. (Spanish)

Report on general guidelines regarding conditions that must be met by polymeric packaging materials subjected to ionisation irradiation. (Spanish)

Scientific Committee Journal No 11Scientific Committee Journal No 11

Report on the occasional human consumption of grass peas (Lathyrus sativus). (Spanish)

Report in relation to Polycyclic Aromatic Hydrocarbons (PAHs) in olive pomace oil. (Spanish)

Report in relation with the use of nanotechnology in the food industry. (Spanish)

Report on the risks associated with the consumption of Chinese star anise. (Spanish)

Agreement on the research priorities in food safety. (Spanish)

Scientific Committee Journal No 10Scientific Committee Journal No 10

Report in relation with a request for an initial assessment for the marketing of ready-cooked and frozen “arracacha” (Arracacia xanthorrhiza) within the framework of Regulation (EC) No 258/97 on Novel Foods and Novel Ingredients. (Spanish)

Report on the incidence of the elimination of fish or parts of fish in relation to the reduction in the prevalence of anisakiosis in humans. (Spanish)

Report in relation to the assessment of the risk associated with the presence of Listeria monocytogenes in fresh or frozen fish. (Spanish)

Report about the safety criteria applicable to the content of domoic acid in of scallops (Pecten maximus) harvesting.Report of the Scientific Committee of the AESAN related to the risk assessment associated with the possible presence of arsenic in algae intended to human consumption. (Spanish)

Report in relation to the possible risk of dietary aluminium. (Spanish)

Scientific Committee Journal No 9Scientific Committee Journal No 9

Report on the safety for human consumption of a sunflower oil with a modified fatty acid profile reaching levels with a high stearic acid content and made from seeds grown using conventional mutagenesis and hybridisation techniques. (Spanish)

Report relating to the safety assessment of Bifidobacterium lactis in formulae and foods for infants and young children. (Spanish)

Report relating to the use of a UVC light system to sterilise eggs with shells. (Spanish)

Report on the evisceration of lagomorphs. (Spanish)

Report on a metabolic hypothesis relating to the hepatoxicity associated with consumption of certain food supplements and food products for particular nutritional uses related to weight-control diets. (Spanish)

 

Scientific Committee Journal No 8Scientific Committee Journal No 8

Report about a question of the Executive Direction of AESAN, in relation to the risk of the possible presence of N-nitrosamines in marinated fresh meat products when they are subjected to culinary treatments of frying or roasting. (Spanish)

Report in connection with a request made by the presidency of AESAN concerning the risk assessment associated with the presence of mineral oils in the sunflower oil exported from Ukraine. (Spanish)

Scientific Committee Journal No 7Scientific Committee Journal No 7

Report to assess the health risk associated with the intake of D-Glycine and L-Aspartic acid in response to a request from the Spanish Deputy Directorate of the Dept. of Food Safety Risk Management. (Spanish)

Report in relation to the use of UVC light for stimulating production of bioactive compounds in grapes. (Spanish)

Report in connection with a request made by the Executive Director of the Agency concerning the establishment of a microbiological criteria for Salmonella in eggs meant for consumption. (Spanish)

Scientific Committee Journal No 6Scientific Committee Journal No 6

Report on criteria of public health to consider in the procedures for the removal of the spine and the spinal marrow. (Spanish)

Guidelines for the evaluation of food supplements and which are based on botanical elements and their properties. (Spanish)

Guidelines on the use of paper and cardboard obtained from recycled cellulose fibres to come into contact with foodstuff. (Spanish)

Report on measures to reduce the risk associated with the presence of Anisakis. (Spanish)

Scientific Committee Journal No 5Scientific Committee Journal No 5

Opinion relative to the proposal of the European Commission on nutrition claims regarding monounsaturated fatty acids (MUFA) in foods and considerations on the same proposal contributed by the European Food Safety Authority (EFSA). (Spanish)

Report on Food Allergies. (Spanish)

Report in relation to the consequences associated with the isoflavones consumption. (Spanish)

 

Scientific Committee Journal No 4Scientific Committee Journal No 4

Report on the food risk assessment of the avian flu virus in Spain. (Spanish)

Report on the impact of Tobacco consumption on feeding and nutrition. (Spanish)

Opinion on a request presented by the Autonomous Community of Castilla-La Mancha about the risk assessment of the use of Lithium Chloride as a marker for wine designated for distillation. (Spanish)

Opinion on the safety level of prolamins in gluten free food in relation to the relapse of coeliac illness. (Spanish)

Scientific Committee Journal No 3Scientific Committee Journal No 3

Opinion in relation with the risk of the presence of Semicarbazide (SEM) in certain food products packed in glass jars with metal lids and PVC seals. (Spanish)

Opinion concerning the application of the lactoperoxidase-thiocyanate system to fruit and vegetables to be marketed as range IV products. (Spanish)

Opinion concerning the risks associated with the interruption of refrigeration during limited periods of time, at the preparation benches of fast food restaurants. (Spanish)

Opinion relating to the proposal made by the European Commission concerning the nutritional claims of fatty acids omega-3 in foods and considerations on the same proposal submitted by the EFSA. (Spanish)

Scientific Committee Journal No 2Scientific Committee Journal No 2

Application of ionising radiation to foods. (Spanish)

Special foods for premature infants (born pre-term or with low birth weight). (Spanish)

Evaluation of processing aids that are intended to be used in human food. (Spanish)

Scientific Committee Journal No 1Scientific Committee Journal No 1

Organization, functioning and working procedures of the Scientific Committee and Expert Panels. (Spanish)

High pressures to meats and meat products. (Spanish)

Allergy to Anisakis, together with other applicable prevention measures. (Spanish)