Physical and Technological Risks
Guidelines on the information required to perform the assessment of processing aids that are intended to be used in the preparation and production of food.
12/2023
Report on the Guide of the National Association of Board Manufacturers (ANFTA) to verify the suitability of MDF boards intended for the manufacture of containers for fresh fruits and vegetables that are not peeled or cut.
04/2022
Report on the safe use of an aqueous solution of Sodium lauryl ether sulphate as processing aid for washing apples, peaches, bananas, tomatoes, peppers and citrus fruits in processing plants.
02/2022
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 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 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
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
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
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
Report about histological methods for differentiating between meat preparations and meat products.
09/2016
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
Report on the application of ionizing radiation for sanitizing fresh meat, meat preparations and meat products.
09/2013
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
Report regarding the use of a kaolinitic clay as a processing aid in virgin olive oil production process.
11/2011
Report on the use of hydrogen peroxide as a processing aid in the processing of hemoderivatives and cephalopods.
09/2011
Report on the use of calcium carbonate as a processing aid in the virgin olive oil production process.
09/2011
Report on active and intelligent packaging (in Spanish).
09/2010
Report regarding to the effect of salt reduction on the microbiological safety of cured meat products (in Spanish).
09/2010
Guidelines for the documentation needed for the assessment of processing aids intended to be used in human food (in Spanish).
05/2010
Report on general guidelines regarding conditions that must be met by polymeric packaging materials subjected to ionisation irradiation (in Spanish).
05/2010
Report on the use of nanotechnology in the food industry (in Spanish).
11/2009
Report regarding a hygienisation system of eggs with shells using UVC light system (in Spanish).
02/2009
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
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
Report regarding to the use of UVC light for stimulating production of bioactive compounds in grapes (in Spanish).
11/2007
Risk assessment of the use of lithium chloride as a marker for wine designated for distillation (in Spanish).
09/2006
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
Opinion concerning food treatment with ionising radiation (in Spanish).
09/2004
Opinion concerning meats and meat products treatment with high pressures (in Spanish).
05/2004