2007

 

Report concerning the establishment of a microbiological criteria for Salmonella in eggs meant for consumption (in Spanish).

11/2007

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Report regarding 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 (in Spanish).

11/2007

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

11/2007

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

09/2007

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Risk assessment report regarding the intake of D-Glycine and L-Aspartic acid (in Spanish).

09/2007

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

02/2007

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Guidelines for the evaluation of food supplements based on botanicals (in Spanish).

02/2007

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Report on food allergies (in Spanish).

02/2007

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Report on the consequences associated with the consumption of isoflavones (in Spanish).

02/2007

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