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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39 For more details click here
National Academy of Agricultural Sciences (NAAS) : NAAS Score: *5.38 (2020) [Effective from January 1, 2020]For more details click here

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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here

ICV 2018: 95.39
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39
For more details click here

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Current Issues

Original Research Articles

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
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
DOI: https://doi.org/10.20546/ijcmas.2018.704.344


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
Abstract:

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: https://doi.org/10.20546/ijcmas.2018.704.344