Scientific Committee Journal No 33
Scientific Committee Journal
Report on the assessment of olive oil by its nutritional characteristics in the Nutri-Score labelling system
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
Report on the risks related to the consumption of energy drinks
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
Report in relation to the risk assessment of dietary exposure to cadmium for the Spanish population
Report on cases that require additional procedures alongside the routine post-mortem inspection in slaughterhouses
Report in relation to the effects of climate change on the presence of mycotoxins in food