Good manufacturing practices of minimally processed vegetables reduce contamination with pathogenic microorganisms.
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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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Consumption of ready-to-eat, Salmonella, Microbiological risk assessment, Parasitology