Applications of Biotechnology in Food Safety

The new technologies are presented as powerful tools that can help to improve the systems of traceability and food safety. Among these tools there are the new information and communication technologies (ICT) that have improved the traceability systems, new systems of biotechnological detection of harmful agents that have improved control systems and other biotechnologies, directed at improving production processes or food preservation and packaging, which indirectly affect an improvement in food security.

Eating fish is safe and healthy: Anisakis is very easy to prevent

Anisakis is a parasite that can be found in fish. By eating raw or undercooked fish larvae pass to the human digestive system. The guidelines for risk reduction should encompass the entire food chain, from practices during capture and subsequent handling, the technological treatment of processed products, to the recommendations addressed to the consumer and the catering business, as final links of the chain, where prevention also has to be supported.

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Labelling of food ingredients that cause allergies and intolerances

In a small percentage of the population certain foods or components thereof can cause adverse reactions (food allergies and intolerances). Most food allergies are associated with consumption of a small group of foods. For these, rules are established that require labelling to indicate its presence when incorporated in foods as ingredients.

Guide of Implementation of self-control systems in hospital catering

The hospital kitchens, as an area for development of food processes, should increasingly offer a service where quality is synonymous with food security. Within this concept, two aspects are considered essential in terms of hospital feeding: nutritional security and hygienic safety. It is in the hygienic aspect, where the development of protocols is focussed on all processes performed in the hospital kitchens, in order to achieve the levels of security required to offer to the patients.

Guide of labelling and traceability of genetically modified food and feed

The present Guide provides guidance on the requirements for labelling and traceability of GMOs, introduced by the new EU regulations (Regulation 1829/03 and Regulation 1830/03). This publication was developed by the Spanish Agency for Food Safety (AESA), by the Ministry of Agriculture, Fisheries and Food (MAPA) and by representatives of the food business.

Guide to the implementation of the system of traceability in the food company

This Guide is intended to facilitate the implementation of the obligations under Article 18 of Regulation 178/2002 of the European Parliament and Council of 28th January 2002, laying down the principles and requirements of food law, establishing the European Food Safety Authority and laying down procedures in matters of food safety. According to the Regulation, effective January 1st, 2005, the traceability of food and feed in all stages of production, processing and distribution will be ensured.

The Five Keys to Food Safety

"Five Keys to Food Safety" lists and explains five simple measures that need to be taken in order to avoid the majority of food-related diseases. These tips, based on the recommendations of the World Health Organization, have been adapted to the habits in Spain.

Food Safety in Secondary School. Teaching Guide

Its purpose is to enable teachers to instruct their students in all issues related to food safety, in an easy, affordable and rigorous manner, but especially effective in creating healthy habits.

Food Safety of Eggs and Egg products

An egg is a highly nutritious food that in a natural way is protected from external contamination due to its shell. Despite that, it is sometimes involved in food poisoning, bringing unpleasant consequences for those affected and may be also of concern in terms of their overall impact on public health.

Recommendation to limit the use of latex gloves in food business

Improper use of latex gloves, apart from causing a problem of cross-contamination of food, can produce anaphylactic reactions in people sensitized to latex, even after the food has been cooked, because of the transfer of latex proteins to the food.

Impact of the oil spill of the Prestige on food security

Marine products from areas affected by the Prestige oil spill, which are put on sale in markets and shops, are in good condition, are harmless to health and can be eaten with complete assurance and absolute confidence. That is how it is stated in the Technical Report prepared by the AESA on the impact of the spill on food security, which was presented last June 18th and has been updated on 30th October 2003