Fresh-cut produce: comparison between sanitation and production methods: organic versus conventional.

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dc.contributorHáquila Mirelly Franco Vieira Reis Marques, Faculdades Pequeno Príncipe; Christian Boller, Faculdades Pequeno Príncipe; ROSSANA CATIE BUENO DE GODOY, CNPF; Maria Rosa Machado Prado, Faculdades Pequeno Príncipe.
dc.creatorMARQUES, H. M. F. V. R.
dc.creatorBOLLER, C.
dc.creatorGODOY, R. C. B. de
dc.creatorPRADO, M. R. M.
dc.date2018-11-06T00:28:12Z
dc.date2018-11-06T00:28:12Z
dc.date2018-11-05
dc.date2018
dc.date2018-11-06T00:28:12Z
dc.date.accessioned2026-07-07T03:28:58Z
dc.descriptionThe 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.
dc.identifierInternational Journal of Current Microbiology and Applied Sciences, v. 7, n. 4, p. 3038-3048, Apr. 2018.
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1098763
dc.identifierdoi.org/10.20546/ijcmas.2018.704.344
dc.identifier.urihttp://hdl.handle.net/123456789/434851
dc.languageeng
dc.rightsopenAccess
dc.subjectConvencional production
dc.subjectProdução convencional
dc.subjectProdução Orgânica
dc.subjectFresh-cut produce
dc.subjectOrganic production
dc.subjectSanitation
dc.titleFresh-cut produce: comparison between sanitation and production methods: organic versus conventional.
dc.typeArtigo de periódico

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