:::[ ELIKA ]:::

After each meeting of the Scientific Committee, a report is drawn up in which measures are recommended to prevent, reduce or minimise the risks treated. When the information available is not sufficient to make recommendations, the report advises that research projects be carried out either in order to obtain more data to continue evaluating the risks, or to study alternatives to reduce or minimise these risks.

Determining the prevalence of the principle food pathogen agents: Salmonella sp., Campylobacter sp., verotoxigenic Escherichia coli and Listeria monocytogenes throughout the food chain of the basque autonomous community

Determining the levels of acrylamide in green coffee, roasted coffee and coffees products, including a study of alternatives available to minimise its generation

Evaluation of fish culinary treatments to stablish preventive measures to avoid the risk of infection with Anisakis simplex. RESULTS

Influence of genetic, agronomic and post-harvest storage parameters on the levels of acrylamide indicators subjected to industrial frying processes: RESULTS

Conditions of use

ELIKA . Basque Foundation for Agro-Food Safety.