Cargando…
Chemical risks associated with ready‐to‐eat vegetables: quantitative analysis to estimate formation and/or accumulation of disinfection byproducts during washing
Fresh produce can become contaminated with disease‐causing microorganisms and chemical contaminants at every step of the production and processing chain and in a variety of ways, including through contact with contaminated process water. Water quality is critical to prevent microbial and chemical ri...
| Autores principales: | , , , , , |
|---|---|
| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
John Wiley and Sons Inc.
2019
|
| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7015476/ https://www.ncbi.nlm.nih.gov/pubmed/32626471 http://dx.doi.org/10.2903/j.efsa.2019.e170913 |