The initial total mesophilic bacterial counts in minimally processed
orange products (peeled and segments) were very low, i.e.
1.45 ± 0.36 log CFU/g. After 12 days at 4 C, the population of aerobic
bacterial counts was below 2 log CFU/g. The hygienic practices
and technological procedures (packaging and refrigerated storage)
appear effective to maintain the microbiological quality of these
products during 12 days.