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...

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Detalles Bibliográficos
Autores principales: Maldonade, Iriani Rodrigues, Ginani, Verônica Cortez, Riquette, Roberta Figueiredo Resende, Gurgel-Gonçalves, Rodrigo, Mendes, Vinícios Silveira, Machado, Eleuza Rodrigues
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Instituto de Medicina Tropical 2019
Materias:
Original Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6376928/
https://www.ncbi.nlm.nih.gov/pubmed/30785568
http://dx.doi.org/10.1590/S1678-9946201961014

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6376928/
https://www.ncbi.nlm.nih.gov/pubmed/30785568
http://dx.doi.org/10.1590/S1678-9946201961014

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