Abstract: As a perishable food, tomatoes have high humidity and nutritional conditions that favor the development of microorganisms and can put the health of those who eat them at risk. Thus, when tomatoes are consumed fresh, without being sanitized, they propagate pathogenic microorganisms, putting the consumer's health at risk. The aim of this study was to evaluate the physicochemical parameters and the incidence of microorganisms in salad tomatoes sold in street markets and supermarkets in the city of Paraíso do Tocantins after different sanitization treatments. A total of 100 tomato samples were purchased from supermarkets (MB, XP and TQ) in the West Zone (ZO) and the......
Keywords: Northern region; fruit, public health; microorganism; physicochemical analysis.
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