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

Vista sencilla de ítem
dc.contributorIRIANI 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.
dc.creatorMALDONADE, I. R.
dc.creatorGINANI, V. C.
dc.creatorRIQUETTE, R. F. R.
dc.creatorGURGEL-GONÇALVES, R.
dc.creatorMENDES, V. S.
dc.creatorMACHADO, E. R.
dc.date2020-02-13T18:17:08Z
dc.date2020-02-13T18:17:08Z
dc.date2020-02-13
dc.date2019
dc.date2020-02-13T18:17:08Z
dc.date.accessioned2026-07-07T04:08:06Z
dc.descriptionThe 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).
dc.identifierRevista do Instituto de Medicina Tropical de São Paulo, v. 61, e14, fev. 2019.
dc.identifier1678-9946
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1120234
dc.identifier10.1590/S1678-9946201961014
dc.identifier.urihttp://hdl.handle.net/123456789/452537
dc.languageeng
dc.rightsopenAccess
dc.subjectConsumption of ready-to-eat
dc.subjectSalmonella
dc.subjectMicrobiological risk assessment
dc.subjectParasitology
dc.titleGood manufacturing practices of minimally processed vegetables reduce contamination with pathogenic microorganisms.
dc.typeArtigo de periódico

Archivos

Colecciones

Embrapa Hortalizas (CNPH)