International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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Original Research Articles                      Volume : 7, Issue:4, April, 2018

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : /
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2018.7(4): 3038-3048

Fresh-Cut Produce: Comparasion Between Sanitation And Production Methods: Organic Versus Conventional
Háquila Mirelly Franco Vieira Reis Marques1, Christian Boller1*, Rossana Catie Bueno de Godoy2 and Maria Rosa Machado Prado1
1Faculdades Pequeno Príncipe – Curitiba – Paraná – Brasil
2Embrapa Florestas - Colombo – Paraná – Brasil
*Corresponding author

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 high-quality 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.

Keywords: Fresh-cut, Produce, Organic, Conventional, sanitation

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How to cite this article:

Háquila Mirelly Franco Vieira Reis Marques, Christian Boller, Rossana Catie Bueno de Godoy and Maria Rosa Machado Prado. 2018. Fresh-Cut Produce: Comparasion Between Sanitation and Production Methods: Organic Versus Conventional.Int.J.Curr.Microbiol.App.Sci. 7(4): 3038-3048. doi:
Copyright: This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike license.