RAW AND READY-TO-EAT VEGETABLES: MICROBIAL SAFETY EVALUATION. Italian Journal of Food Safety, [S. l.], v. 1, n. 2, p. 99, 2011. DOI: 10.4081/ijfs.2011.781. Disponível em: https://www.pagepressjournals.org/ijfs/article/view/ijfs.2011.2.99. Acesso em: 5 may. 2026.