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

  1. Jesús Ángel Santos Buelga
  2. Rosa María Giner Pons
  3. María Elena González Fandos
  4. Susana Guix Arnau
  5. Alfredo Palop Gómez
  6. David Rodríguez Lázaro
Revista del Comité Científico de la AESAN

ISSN: 1885-6586

Year of publication: 2018

Issue: 28

Pages: 11-67

Type: Article

More publications in: Revista del Comité Científico de la AESAN


In food safety, there are hazards of interest for which no specific regulation exists that may be the subject of survey programmes in order to obtain data to carry out a risk assessment. The Scientific Committee has reviewed and identified some biological hazards, indicating which of those foods or conditions that, a priori, may involve a greater risk to consumers. The list of hazards addressed in this report is not intended to be comprehensive, given that it does not take into account new possible biological hazards. It is meant to serve as a starting point for possible prospective studies with which data will be obtained regarding the presence of these hazards in different foods. The proposal includes viruses, bacteria and parasites: • Foodborne viruses: Norovirus, Hepatitis A virus, and Hepatitis E virus in bivalve molluscs and fresh vegetables and Hepatitis E virus in pork meat products. • Bacteria: Yersinia enterocolitica in pork meat, Vibrio parahaemolyticus and V. vulnificus in bivalve molluscs and fish products, E. coli (non-STEC pathotypes) in fresh vegetables and Clostridium difficile in fresh meat. • Protozoan Parasites: Toxoplasma and Cryptosporidium in fresh meat and vegetables. The report details the methodologies available to detect them in food samples, and the gaps in our knowledge of these hazards, which may be a starting point to promote research activities aimed at improving our knowledge about them. The report also includes information about the possible ways to control the transmission of these microorganisms through the food chain.