Título:	Good manufacturing practices of minimally processed vegetables reduce contamination with pathogenic microorganisms.
Autor:	MALDONADE, I. R. GINANI, V. C. RIQUETTE, R. F. R. GURGEL-GONÇALVES, R. MENDES, V. S. MACHADO, E. R.
Afiliación:	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.
Año:	2019
Referencia:	Revista do Instituto de Medicina Tropical de São Paulo, v. 61, e14, fev. 2019.
Descripción:	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).
Thesagro:	Salmonella
NAL Thesaurus:	Microbiological risk assessment Parasitology
Palabras clave:	Consumption of ready-to-eat
ISSN:	1678-9946
DOI:	10.1590/S1678-9946201961014
Tipo de Material:	Artigo de periódico
Acceso:	openAccess
Aparece en las colecciones:	Artigo em periódico indexado (CNPH)