Informe del Comité Científico de la Agencia Española de Seguridad Alimentaria y Nutrición (AESAN) sobre la prospección de peligros químicos de interés en seguridad alimentaria en España

Resumen

Along the food chain different chemical hazards may be present, incorporated or produced that could pose a risk to the consumer. The Scientific Committee has reviewed the chemical hazards of most concern for food safety in Spain that are not specifically regulated, identifying them and drawing attention to those foods or conditions which, a priori, may involve a greater risk to consumers, with the purpose of eventually carrying out prospective studies. The following chemical hazards and matrices have been considered in the report: Cylinderpermopsin (cyanobacteria toxin) in drinking water (not bottled), Chloropropanols and Glycidol in baby food, Furan and derivatives in processed foods in general, and particularly in baby food, Hydrocarbons of mineral oils, Mycotoxins produced by fungi of the Claviceps genus in cereals and derived foods, Alternaria toxins in fruits, vegetables, cereals and tomatoes, Fusarium mycotoxins (Enniatins, Nivalenol) in cereals and Pyrrolizidine alkaloids in baby food, food supplements, honey, pollen, tea, infusions and cereals. The identification, characterisation, and exposure assessment of each are described, and recommendations and future considerations are also included. Furthermore, the identification of new hazards which may have a significant exposure, or the risk assessment derived from a new or substantially increased exposure or susceptibility to a known hazard is important in order to not only eventually control these emerging hazards, but to also promote research and improve the knowledge of both consumers and the scientific community