Good manufacturing practices of minimally processed vegetables reduce contamination with pathogenic microorganisms
Consumption of ready-to-eat (RTE) vegetables is quick, easy and healthy, especially when eaten without cooking. However, they might be a source of foodborne pathogenic microorganisms. The objective of this study was to evaluate the microbiological and parasitological contamination of fresh RTE veget...
| Main Authors: | Maldonade, Iriani Rodrigues, Ginani, Verônica Cortez, Riquette, Roberta Figueiredo Resende, Gonçalves, Rodrigo Gurgel, Mendes, Vinícios Silveira, Machado, Eleuza Rodrigues |
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| Format: | Artigo |
| Language: | English |
| Published: |
Instituto de Medicina Tropical
2020
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| Subjects: | |
| Online Access: |
https://repositorio.unb.br/handle/10482/36243 https://doi.org/10.1590/s1678-9946201961014 |
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