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

IRIANI 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.2026-07-07http://hdl.handle.net/123456789/452537The 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).openAccessConsumption of ready-to-eatSalmonellaMicrobiological risk assessmentParasitologyGood manufacturing practices of minimally processed vegetables reduce contamination with pathogenic microorganisms.Artigo de periódico