EFSA Journal

L’EFSA pubblica tutta la sua produzione scientifica, compresi i pareri scientifici, nell’EFSA Journal. Divulga inoltre una serie di pubblicazioni di supporto. Vedi anche: Definizione atti scientifici e pubblicazioni di supporto.

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Guidance on default values to be used in the absence of measured data

This guidance of the Scientific Committee, prepared on request of EFSA, describes the scientific rationale for a number of default values to be used in a harmonised way across EFSA Scientific Committee, Scientific Panels and Units; it also harmonises the ...

Guidance
07 marzo 2012

Guidance for risk assessment of engineered nanomaterials

The European Food Safety Authority has developed a practical approach for assessing potential risks arising from applications of nanoscience and nanotechnologies in the food and feed chain. Guidance is provided on: (i) the physico-chemical characterisatio ...

Guidance
10 maggio 2011

Safety assessment of botanicals and botanical preparations

In this opinion, EFSA’s Scientific Committee provides guidance on the scientific data needed to carry out a safety assessments of a botanical or a botanical preparation. It also proposes a two-tiered scientific approach for the safety assessment depending ...

Guidance
10 settembre 2009

Guidelines on submission of a dossier for safety evaluation by the EFSA of active or intelligent substances present in active and intelligent materials and articles intended to come into contact with food

No abstract available Keywords:  guidelines, dossier for safety evaluation, active intelligent substances present in active and intelligent materials and articles intended to come into contact with food doi:  10.2903/j.efsa.2009.1208 Question Number:  EFS ...

CEF Guidance on Food Enzymes

No abstract available doi:  10.2903/j.efsa.2009.1305 Question Number:  EFSA-Q-2007-080 Panels:  Panel on Food Contact Materials, Enzymes and Processing Aids Panel members at the time of adoption:  Arturo Anadón, David Bell, Mona-Lise Binderup, Wilfried Bu ...

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