Good manufacturing practices of minimally processed vegetables reduce contamination with pathogenic microorganisms.

Good manufacturing practices of minimally processed vegetables reduce contamination with pathogenic microorganisms.

The objective of this study was to evaluate the microbiological and parasitological contamination of fresh RTE vegetables produced in agroindustries in the Federal District of Brazil (FD), and to correlate contamination with good manufacturing practices (GMP).

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Bibliographic Details
Main Authors: MALDONADE, I. R., GINANI, V. C., RIQUETTE, R. F. R., GURGEL-GONÇALVES, R., MENDES, V. S., MACHADO, E. R.
Other Authors: IRIANI RODRIGUES MALDONADE, CNPH; VERÔNICA CORTEZ GINANI, UNIVERSIDADE DE BRASÍLIA; ROBERTA FIGUEIREDO RESENDE RIQUETTE, UNIVERSIDADE DE BRASÍLIA; RODRIGO GURGEL-GONÇALVES, UNIVERSIDADE DE BRASÍLIA; VINÍCIOS SILVEIRA MENDES, FACULDADE ANHANGUERA DE TAGUATINGA; ELEUZA RODRIGUES MACHADO, UNIVERSIDADE DE BRASÍLIA.
Format: Artigo de periódico biblioteca
Language:English
eng
Published: 2020-02-13
Subjects:Consumption of ready-to-eat, Salmonella, Microbiological risk assessment, Parasitology,
Online Access:http://www.alice.cnptia.embrapa.br/alice/handle/doc/1120234
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http://www.alice.cnptia.embrapa.br/alice/handle/doc/1120234

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