Año 2021
Report on the risk associated to intake of food supplements containing Cimicifuga racemosa root/rhizome as ingredient.
11/2021
Report on the risk associated with the presence of nickel in food for the population sensitised to this metal.
11/2021
Report on the equivalence between the disinfection of tools in slaughterhouses and cutting rooms with hot water supplied at a temperature not less than 82 ºC, and various alternative systems of disinfection.
11/2021
Report on the impact of visual disability on dietary habits and nutritional status.
11/2021
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.
07/2021
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.
07/2021
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.
07/2021
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.
07/2021
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.
06/2021
Report on the assessment of olive oil by its nutritional characteristics in the Nutri-Score labelling system.
04/2021
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.
04/2021
Report on the risks related to the consumption of energy drinks.
02/2021
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.
02/2021
Report in relation to the risk assessment of dietary exposure to cadmium for the Spanish population.
02/2021
Report on cases that require additional procedures alongside the routine post-mortem inspection in slaughterhouses.
02/2021
Report in relation to the effects of climate change on the presence of mycotoxins in food.