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

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

ABSTRACT 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...

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Bibliographic Details
Main Authors: Iriani Rodrigues Maldonade, Verônica Cortez Ginani, Roberta Figueiredo Resende Riquette, Rodrigo Gurgel-Gonçalves, Vinícios Silveira Mendes, Eleuza Rodrigues Machado
Format: Article
Language:English
Published: Universidade de São Paulo (USP) 2019-02-01
Series:Revista do Instituto de Medicina Tropical de São Paulo
Subjects:
Enteric pathogens
Thermotolerant coliforms
Salmonella sp
Ready-to-eat vegetables
Good manufacture practices
Online Access:http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0036-46652019005000206&lng=en&tlng=en

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http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0036-46652019005000206&lng=en&tlng=en

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