01481naa a2200241 a 450000100080000000500110000800800410001902400460006010000280010624501290013426000090026352006590027265000220093165000230095365000150097665000250099165300280101665300280104470000150107270000230108770000200111077301090113020987632018-11-05       2018    bl uuuu     u00u1 u    #d7 adoi.org/10.20546/ijcmas.2018.704.3442DOI1 aMARQUES, H. M. F. V. R.  aFresh-cut producebcomparison between sanitation and production methods: organic versus conventional.h[electronic resource]  c2018  aThe 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.  aFresh-cut produce  aOrganic production  aSanitation  aProdução Orgânica  aConvencional production  aProdução convencional1 aBOLLER, C.1 aGODOY, R. C. B. de1 aPRADO, M. R. M.  tInternational Journal of Current Microbiology and Applied Sciencesgv. 7, n. 4, p. 3038-3048, Apr. 2018.