01091naa a2200253 a 450000100080000000500110000800800410001902200140006002400370007410000210011124501430013226000090027552002650028465000360054965000170058565000150060265300320061770000180064970000230066770000260069070000180071670000190073477300840075321202342020-02-13       2019    bl uuuu     u00u1 u    #d  a1678-99467 a10.1590/S1678-99462019610142DOI1 aMALDONADE, I. R.  aGood manufacturing practices of minimally processed vegetables reduce contamination with pathogenic microorganisms.h[electronic resource]  c2019  aThe 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).  aMicrobiological risk assessment  aParasitology  aSalmonella  aConsumption of ready-to-eat1 aGINANI, V. C.1 aRIQUETTE, R. F. R.1 aGURGEL-GONÇALVES, R.1 aMENDES, V. S.1 aMACHADO, E. R.  tRevista do Instituto de Medicina Tropical de São Paulogv. 61, e14, fev. 2019.