Fresh-cut produce: comparison between sanitation and production methods: organic versus conventional.
No hay miniatura disponible
Fecha
Título de la revista
ISSN de la revista
Título del volumen
Editor
Resumen
Descripción
The aim of this review is to create awareness to the fact that fresh-cut produce may be a low-risk choice. Furthermore, it can briefly address the challenges faced by the food industry to provide consumers with highquality and safe products. Health concerns continue to influence people worldwide to seek healthier habits. Fresh cut produce is widely consumed for being a healthy, practical and convenient alternative. Food industries all over the globe are committed to provide the population with a variety of fresh-cut produce. In order to achieve quality standards, fresh-cut processing includes one or more sanitation steps to reduce microbial load.
Palabras clave
Convencional production, Produção convencional, Produção Orgânica, Fresh-cut produce, Organic production, Sanitation