Título:	Fresh-cut produce: comparison between sanitation and production methods: organic versus conventional.
Autor:	MARQUES, H. M. F. V. R. BOLLER, C. GODOY, R. C. B. de PRADO, M. R. M.
Afiliación:	Háquila 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.
Año:	2018
Referencia:	International Journal of Current Microbiology and Applied Sciences, v. 7, n. 4, p. 3038-3048, Apr. 2018.
Descripción:	The 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.
Thesagro:	Produção Orgânica
NAL Thesaurus:	Fresh-cut produce Organic production Sanitation
Palabras clave:	Convencional production Produção convencional
DOI:	doi.org/10.20546/ijcmas.2018.704.344
Tipo de Material:	Artigo de periódico
Acceso:	openAccess
Aparece en las colecciones:	Artigo em periódico indexado (CNPF)