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

Jéssica de A F F Finger Daniele Fernanda Maffei Meriellen Dias Maria Anita Mendes Uelinton Manoel Pinto

Published in: Journal of applied microbiology (2020)

This study highlights the need for control measures during the production chain of minimally processed parsley in order to reduce microbial contamination and the risks of foodborne diseases.

Keyphrases

human health
risk assessment
microbial community
quality improvement
health risk
climate change