Microbiological quality and safety of minimally processed parsley (Petroselinum crispum) sold in food markets, southeastern Brazil.

Finger, J A F F; Maffei, D F; Dias, M; Mendes, M A; Pinto, U M

Finger, J A F F; Maffei, D F; Dias, M; Mendes, M A; Pinto, U M.

Affiliation

Finger JAFF; Department of Food and Experimental Nutrition, Faculty of Pharmaceutical Sciences, University of Sao Paulo, Sao Paulo, SP, Brazil.
Maffei DF; Food Research Center (FoRC-CEPID), Sao Paulo, SP, Brazil.
Dias M; Food Research Center (FoRC-CEPID), Sao Paulo, SP, Brazil.
Mendes MA; Department of Agri-food Industry, Food and Nutrition, Luiz de Queiroz" College of Agriculture, University of Sao Paulo, Piracicaba, SP, Brazil.
Pinto UM; Dempster MS Lab, Department of Chemical Engineering, Polytechnic School, University of Sao Paulo, Sao Paulo, SP, Brazil.

J Appl Microbiol ; 131(1): 272-280, 2021 Jul.

Article in En | MEDLINE | ID: mdl-33211380

Subject(s)

Enterobacteriaceae/isolation & purification; Food Microbiology; Food Safety; Listeria/isolation & purification; Petroselinum/microbiology; Bacterial Load; Brazil; Enterobacteriaceae/growth & development; Escherichia coli/isolation & purification; Food Contamination; Foodborne Diseases; Listeria/growth & development; Listeria monocytogenes/growth & development; Listeria monocytogenes/isolation & purification; Salmonella/isolation & purification

Key words

food safety; fresh herbs; microbial contamination; minimally processed vegetables; quality control

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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Petroselinum / Enterobacteriaceae / Food Safety / Food Microbiology / Listeria Country/Region as subject: America do sul / Brasil Language: En Journal: J Appl Microbiol Journal subject: MICROBIOLOGIA Year: 2021 Type: Article Affiliation country: Brazil

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