The four more recent reports approved by the AESAN Scientific Committee have been now published in English. Publicados en inglés los últimos cuatro informes aprobados por el Comité Científico de la AESAN.
Publica: Agencia Española Seguridad Alimentaria y Nutrición
Fecha: 08 julio 2020
Sección: Seguridad Alimentaria
Ya están disponibles en inglés los últimos cuatro informes aprobados por el Comité Científico de la AESAN.
Puede encontrar información en español sobre esta noticia en: Publicación del número 31 de la Revista del Comité Científico de la AESAN
The four more recent reports approved by the AESAN Scientific Committee are now available in English. These documents are courtesy translations from the original ones published in Spanish in the journal Revista del Comité Científico de la AESAN nº 31. Having the reports in English will allow other Agencies and consumers abroad to get more knowledge about the issues evaluated in our country.
- In the report on the suitability of the additional hygiene requirements applicable to the direct sale of raw milk, the evaluation of the possible risks associated with consumption and the effectiveness of the measures proposed to mitigate these potential risks are included, so that a high level of consumer protection is maintained.
- The report on the impact of the consumption of ultra-processed foods on health reviews the systems used to define foods based on their degree of processing and examines the available evidence on the health effects of consumers of this type of processed food of complex composition.
- In the report on the application in Spain of the Nutri-Score labelling system for information on the nutritional quality of food, the Scientific Committee reviews different frontal labelling systems existing in Europe and evaluates the modifications made to the Nutri-Score which improve the consideration of olive oil and represent an improvement of this particular frontal nutritional labelling system.
- Finally, in the report on the safety of the use of various aqueous solutions of hydrogen peroxide, acetic acid and peracetic acid as a technological aid for the bacterial disinfection of citrus and peppers washing water the Scientific Committee indicates that no risk for the consumers has been determined in the proposed conditions of use which include a final rinse with potable water so that possible residues are eliminated.
These reports can be downloaded in English by clicking the following link: Food Safety/Risk Assessment/Scientific Committee/Reports/All Reports