AESAN Scientific Committee Journal No 15

Reports of the AESAN Scientific Committee:

• Report of the Scientific Committee of the AESAN on the use of hydrogen peroxide as a processing aid in the processing of hemoderivatives and cephalopods. Download PDF
• Report of the Scientific Committee of the AESAN on the use of calcium carbonate as a processing aid in the process of obtaining virgin olive oil. Download PDF
• Report of the Scientific Committee of the Spanish Agency for Food Safety and Nutrition (AESAN) on the criteria required to promote the reduction of the contents of certain nutrients in processed foods, which is considered a matter of interest for public health. Download PDF
• Report of the Scientific Committee of the Spanish Agency of Food Safety and Nutrition (AESAN) in relation to the risk assessment of cadmium dietary exposure for Spanish population. Download PDF
• Report of the Scientific Committee of the AESAN in relation to the use of a kaolinitic clay as a processing aid in the process for obtaining virgin olive oil. Download PDF
• Report of the Scientific Committee of the Spanish Agency for Food Safety and Nutrition (AESAN) in regard to the risk of trichinosis through suckling pig meat consumption. Download PDF
• Report of the Scientific Committee of the Spanish Agency for Food Safety and Nutrition (AESAN) in relation to the risk associated with the presence of lead in wild game meat in Spain. Download PDF

AESAN Scientific Committee Journal No 14

Reports of the AESAN Scientific Committee:

• Report of the Scientific Committee of the AESAN on infant botulism. Download PDF
• Report of the Scientific Committee of the AESAN in relation to the effect on the Spanish population of the derogation of national regulation on maximum allowed limits for aflatoxins B1, B2, G1 and G2 in food. Download PDF
• Report of the Scientific Committee of the AESAN in relation to the shelf-life studies for Listeria monocytogenes in certain foodstuffs. Download PDF
• Report of the Scientific Committee of the AESAN in relation to the risk assessment of infants and young children’s exposure to nitrates resulting from the consumption of chard in Spain. Download PDF
• Report of the Scientific Committee of the AESAN in relation to the viral contamination of foodstuffs, with special emphasis on bivalve molluscs and control methods. Download PDF

Collaborations:

• Risk assessment for the consumption of fresh meat products for certain population groups in relation to the modification made in the Royal Decree 1376/2003, which establishes the health conditions for production, storage and marketing of fresh meats and meat products in retail establishments. Download PDF
• Scientific Cooperation with the European Food Safety Authority. Download PDF

AESAN Scientific Committee Journal No 13

Reports of the AESAN Scientific Committee:

• Report of the Scientific Committee of the AESAN on the role of nutrition in autoimmune diseases.
• Report of the Scientific Committee of the AESAN in regard to the levels of mercury established for fish products.
• Report of the Scientific Committee of the AESAN on milk proteins, allergies and methods of analysis.
• Report of the Scientific Committee of the AESAN in relation to the effect of salt reduction on the microbiological safety of cured meat products.
• Report of the Scientific Committee of the AESAN on active & intelligent packaging.

AESAN Scientific Committee Journal No 12

Reports of the AESAN Scientific Committee:

• Report of the Scientific Committee of the AESAN on the microbiological criteria applicable for pathogenic species of the genus Vibrio in imported fishery products, as additional control measures at border inspection posts.
• Report of the Scientific Committee of the AESAN in relation to biofilms and its impact on Food Safety.
• Report of the Scientific Committee of the AESAN with regard to coeliac disease and the problems posed by the analytical techniques for the control of gluten contents in food.
• Report of the Scientific Committee of the AESAN on the risk associated with the presence of trans fatty acids in foodstuffs.
• Report of the Scientific Committee of the AESAN on general guidelines regarding conditions that must be met by polymeric packaging materials subjected to ionisation irradiation.

AESAN Scientific Committee Journal No 11

Reports of the AESAN Scientific Committee:

• Report of the Scientific Committee of the AESAN on the occasional human consumption of grass peas (Lathyrus sativus).
• Report of the Scientific Committee of the AESAN in relation to Polycyclic Aromatic Hydrocarbons (PAHs) in olive pomace oil.
• Report of the Scientific Committee of the AESAN in relation with the use of nanotechnology in the food industry.
• Report of the Scientific Committee of the AESAN on the risks associated with the consumption of Chinese star anise.
• Agreement of the Scientific Committee of the AESAN on the research priorities in food safety.

AESAN Scientific Committee Journal No 10

Reports of the AESAN Scientific Committee:

• Report of the Scientific Committee of the AESAN in relation with a request for an initial assessment for the marketing of ready-cooked and frozen “arracacha” (Arracacia xanthorrhiza) within the framework of Regulation (EC) No 258/97 on Novel Foods and Novel Ingredients.
• Report of the Scientific Committee of the AESAN on the incidence of the elimination of fish or parts of fish in relation to the reduction in the prevalence of anisakiosis in humans.
• Report of the Scientific Committee of the AESAN in relation to the assessment of the risk associated with the presence of Listeria monocytogenes in fresh or frozen fish.
• Report of the Scientific Committee of the AESAN about the safety criteria applicable to the content of domoic acid in of scallops (Pecten maximus) harvesting.Report of the Scientific Committee of the AESAN related to the risk assessment associated with the possible presence of arsenic in algae intended to human consumption.
• Report of the Scientific Committee of the AESAN in relation to the possible risk of dietary aluminium.

AESAN Scientific Committee Journal No 9

Reports of the AESAN Scientific Committee:

• Report of the Scientific Committee of the AESAN on the safety for human consumption of a sunflower oil with a modified fatty acid profile reaching levels with a high stearic acid content and made from seeds grown using conventional mutagenesis and hybridisation techniques.
• Report of the Scientific Committee of the AESAN relating to the safety assessment of Bifidobacterium lactis in formulae and foods for infants and young children.
• Report of the Scientific Committee of the AESAN relating to the use of a UVC light system to sterilise eggs with shells.
• Report of the Scientific Committee of the AESAN on the evisceration of lagomorphs.
• Report of the Scientific Committee of the AESAN on a metabolic hypothesis relating to the hepatoxicity associated with consumption of certain food supplements and food products for particular nutritional uses related to weight-control diets.

AESAN Scientific Committee Journal No 8

Reports of the AESAN Scientific Committee:

• Report of the Scientific Committee of the AESAN about a question of the Executive Direction of AESAN, in relation 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.
• Report of the Scientific Committee of the AESAN in connection with a request made by the presidency of AESAN concerning the risk assessment associated with the presence of mineral oils in the sunflower oil exported from Ukraine.

AESAN Scientific Committee Journal No 7

Reports of the AESAN Scientific Committee:

• Report of the Scientific Committee of the AESAN to assess the health risk associated with the intake of D-Glycine and L-Aspartic acid in response to a request from the Spanish Deputy Directorate of the Dept. of Food Safety Risk Management.
• Report of the Scientific Panel of the AESAN in relation to the use of UVC light for stimulating production of bioactive compounds in grapes.
• Report of the Scientific Committee of the AESAN in connection with a request made by the Executive Director of the Agency concerning the establishment of a microbiological criteria for Salmonella in eggs meant for consumption.

AESAN Scientific Committee Journal No 6

Reports of the AESAN Scientific Committee:

• Report of the Scientific Committee of the AESAN on criteria of public health to consider in the procedures for the removal of the spine and the spinal marrow.
• Guidelines of the Scientific Committee of the AESAN for the evaluation of food supplements and which are based on botanical elements and their properties.
• Guidelines of the Scientific Committee of the AESAN on the use of paper and cardboard obtained from recycled cellulose fibres to come into contact with foodstuff .
• Report of the Scientific Committee of the AESAN on measures to reduce the risk associated with the presence of Anisakis.

AESAN Scientific Committee Journal No 5

Reports of the AESAN Scientific Committee:

• Opinion of the Scientific Committee of the AESAN relative to the proposal of the European Commission on nutrition claims regarding monounsaturated fatty acids (MUFA) in foods and considerations on the same proposal contributed by the European Food Safety Authority (EFSA).
• Report of the Scientific Committee of the AESAN on Food Allergies.
• Report of the Scientific Committee of the AESAN in relation to the consequences associated with the isoflavones consumption.

AESAN Scientific Committee Journal No 4

Reports of the AESAN Scientific Committee:

• Report of the Scientific Committee of the AESA on the food risk assessment of the avian flu virus in Spain.
• Report of the Scientific Committee of the AESA on the impact of Tobacco consumption on feeding and nutrition.
• Opinion of the Scientific Committee of the AESA on a request presented by the Autonomous Community of Castilla-La Mancha about the risk assessment of the use of Lithium Chloride as a marker for wine designated for distillation.+
• Opinion of the Scientific Committee of the AESA on the safety level of prolamins in gluten free food in relation to the relapse of coeliac illness.

AESAN Scientific Committee Journal No 3

Reports of the AESAN Scientific Committee:

• Opinion of the Scientific Committee of the AESA in relation with the risk of the presence of Semicarbazide (SEM) in certain food products packed in glass jars with metal lids and PVC seals.
• Opinion of the scientific committee of the AESA concerning the application of the lactoperoxidase-thiocyanate system to fruit and vegetables to be marketed as range IV products.
• Opinion of the scientific committee of the AESA concerning the risks associated with the interruption of refrigeration during limited periods of time, at the preparation benches of fast food restaurants.
• Opinion of the Scientific Committee of the AESA relating to the proposal made by the European Commission concerning the nutritional claims of fatty acids omega-3 in foods and considerations on the same proposal submitted by the EFSA.

AESAN Scientific Committee Journal No 2

Reports of the AESAN Scientific Committee:

• Opinion of the scientific committee of the AESA concerning a question submitted by the Presidency of the AESA, in relation to the application of ionising radiation to foods.
• Opinion of the Scientific Committee of the AESA, in relation to the nutritional and energy requirements of special foods for premature infants (born pre-term or with low birth weight).
• Guidelines of the Scientific Committee of the AESA for accurate documentation for the evaluation of processing aids that are intended to be used in human food.

AESAN Scientific Committee Journal No 1

Reports of the AESAN Scientific Committee:

• Organization, functioning and working procedures of the Scientific Committee and Expert Panels.
• Opinion of the Scientific Committee of the AESA concerning a question posed by the Executive Director, in relation to the application of high pressures to meats and meat products.
• Opinion of the Scientific Committee of the AESA concerning a question presented by the Presidency, in relation to the factors favouring the appearance of allergy to Anisakis, together with other applicable prevention measures.