Physical and Technological Risks

 

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

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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

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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

04/2021

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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

03/2020

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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

11/2019

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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

05/2018

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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

09/2017

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

09/2016

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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

05/2016

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Report on the application of ionizing radiation for sanitizing fresh meat, meat preparations and meat products.

09/2013

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Report regarding 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.

09/2013

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Report regarding the use of a kaolinitic clay as a processing aid in virgin olive oil production process.

11/2011

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Report on the use of hydrogen peroxide as a processing aid in the processing of hemoderivatives and cephalopods.

09/2011

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Report on the use of calcium carbonate as a processing aid in the virgin olive oil production process.

09/2011

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Report on active and intelligent packaging (in Spanish).

09/2010

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

09/2010

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Guidelines for the documentation needed for the assessment of processing aids intended to be used in human food (in Spanish).

05/2010

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

05/2010

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

11/2009

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Report regarding a hygienisation system of eggs with shells using UVC light system (in Spanish).

02/2009

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Assessment report on the use of the sodium salt of polyaspartic acid as a processing aid in the production of sugar (in Spanish).

02/2008

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Assessment report on the use of a hop extract in aqueous solution as a processing aid in the production of sugar (in Spanish).

02/2008

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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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Risk assessment of the use of lithium chloride as a marker for wine designated for distillation (in Spanish).

09/2006

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

11/2005

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Opinion concerning food treatment with ionising radiation (in Spanish).

09/2004

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Opinion concerning meats and meat products treatment with high pressures (in Spanish).

05/2004

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