Browsing by Author "Teixeira, Paula"
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- Ability of leuconostoc lactis RK18 to prevent adhesion and invasion of human intestinal cells by foodborne pathogen listeria monocytogenesPublication . Oliveira, Mónica; Barbosa, Joana; Albano, Helena; Teixeira, Paula
- Access to information, and concerns, myths and truths about food safety during the COVID-19 pandemic: an overview of the Portuguese populationPublication . Lemos, Marcela; Maia, Rui Leandro; Teixeira, PaulaThe COVID-19 pandemic raised questions and concerns about the possibility of the virus being transmitted through food, as the virus was found in sewage, shrimps and packages of frozen food. During the first wave of COVID-19, concerns about the transmission of SARS-CoV-2 through food arose. As the number of cases began to increase rapidly, so did the availability of information regarding the virus and ways to prevent infection. A significant portion of this information was disseminated by the media and the general public. Identifying and understanding the main doubts and concerns about food hygiene and safety raised by the Portuguese population during the first wave of COVID-19 is important in order to understand whether these issues have influenced their practices and what lessons can be learnt for food safety and hygiene education. The aims of this work were (1) to understand the doubts and concerns of the Portuguese population regarding food safety and hygiene during the first wave of COVID-19, and how these issues were clarified, (2) to analyze the population’s opinion on food/hygiene myths and truths related to the transmission and prevention of the infection, and (3) to understand how the first wave of COVID-19 may have influenced the population’s practices linked to food handling and consumption. The main doubts of the respondents were related to food handling (41.6%) and the possibility of transmission of COVID-19 through food (17%). Television was the main source of information used to clarify these doubts (32.9%), followed by a guideline issued by the Directorate-General of Health (30.7%). However, most respondents (50.9%) said that they had only found answers to some of their questions. Most respondents reported washing and disinfecting hands before (85% and 63.4%, respectively) and after (73.8% and 57.3%, respectively) the handling and organization of food purchases. Most respondents did not believe the myths about COVID-19 and food safety, but this depended on their level of education. Some practices may have changed as a result of the pandemic, particularly with regard to washing and disinfecting hands and food, as well as kitchen hygiene.
- Acinetobacter portensis sp. nov. and Acinetobacter guerrae sp. nov., isolated from raw meatPublication . Carvalheira, Ana; Gonzales Siles, Lucia; Salvà-Serra, Francisco; Lindgren, Åsa; Svensson-Stadler, Liselott; Thorell, Kaisa; Moore, Edward R. B.; Silva, Joana; Teixeira, PaulaThe taxonomic status of six strains of Acinetobacter obtained from meat samples, collected from supermarkets in Porto, Portugal, was investigated using polyphasic analysis. Partial rpoB sequence similarities lower than 95 % to other Acinetobacter species with validly published names led to the hypothesis that these strains represented novel species. This was confirmed based on comparative multilocus sequence analysis, which included the gyrB, recA and 16S rRNA genes, revealing that these strains represented two coherent lineages that were distinct from each other and from all known species. The names Acinetobacter portensis sp. nov. (comprising four strains) and Acinetobacter guerrae sp. nov. (comprising two strains) are proposed for these novel species. The species status of these two groups was confirmed by low (below 95 %) whole-genome sequence average nucleotide identity values and low (below 70 %) digital DNA–DNA hybridization similarities between the whole-genome sequences of the proposed type strains of each novel species and the representatives of the known Acinetobacter species. Phylogenomic treeing from core genome analysis supported these results. The coherence of each new species lineage was supported by matrix-assisted laser desorption/ionization time-of-flight mass spectrometry differentiation of the species at the protein level, by cellular fatty acid profiles, and by unique and differential combinations of metabolic and physiological properties shared by each novel species. The type strain of A. portensis sp. nov. is AC 877T (=CCUG 68672T=CCM 8789T) and the type strain of A. guerrae sp. nov. is AC 1271T (=CCUG 68674T=CCM 8791T).
- Acinetobacter spp. in food and drinking water – a reviewPublication . Carvalheira, Ana; Silva, Joana; Teixeira, PaulaAcinetobacter spp. has emerged as a pathogen of major public health concern due to their increased resistance to antibiotics and their association with a wide range of nosocomial infections, community-acquired infections and war and natural disaster-related infections. It is recognized as a ubiquitous organism however, information about the prevalence of different pathogenic species of this genus in food sources and drinking water is scarce. Since the implementation of molecular techniques, the role of foods as a source of several species, including the Acinetobacter baumannii group, has been elucidated. Multidrug resistance was also detected among Acinetobacter spp. isolated from food products. This highlights the importance of foods as potential sources of dissemination of Acinetobacter spp. between the community and clinical environments and reinforces the need for further investigations on the potential health risks of Acinetobacter spp. as foodborne pathogens. The aim of this review was to summarize the published data on the occurrence of Acinetobacter spp. in different food sources and drinking water. This information should be taken into consideration by those responsible for infection control in hospitals and other healthcare facilities.
- Alheiras, Clostridium botulinum e botulismoPublication . Teixeira, Paula
- Alimentos seguros: responsabilidade de todosPublication . Teixeira, Paula
- An accessible approach to reduce Listeria monocytogenes from lettucePublication . Ramos, Bárbara; Brandão, Teresa R. S.; Teixeira, Paula; Silva, Cristina L. M.
- An accessible approach to reduce Listeria monocytogenes from lettucePublication . Ramos, Bárbara; Brandão, Teresa R. S.; Teixeira, Paula; Silva, Cristina L. M.
- An introduction to current food safety needsPublication . Flynn, Katherine; Villarreal, Begoña Pérez; Barranco, Alejandro; Belc, Nastasia; Björnsdóttir, Bryndis; Jörundsdóttir, Hrönn Ólína; Teixeira, PaulaFood safety is embedded in food-related problems, and in proposed solutions. Despite continuous investment, the WHO estimates 23 million cases of foodborne illness and 5000 deaths in Europe every year and Europeans are not confident in the food system. Now, the circular economy aims to improve global food security through sustainable production, thus new ingredients, methods and food safety challenges. Food is unequivocally linked to non-communicable diseases, and changes are needed for nutritional food safety. Emerging and re-emerging foodborne pathogens are changing the epidemiology of foodborne diseases. Additionally, some chemicals are of concern, and food is a major source of human exposure. Finally, risk communication is required for management of consumer-based foodborne hazards, yet this foodborne illness is common. We ignore food safety challenges at our peril as potential consequences of a lapse are huge; keeping the food supply safe is a never-ending task.
- An overview concerning methodologies applied to guarantee fruits and vegetables safetyPublication . Ramos, Bárbara F.; Brandão, Teresa R. S.; Teixeira, Paula; Silva, Cristina L. M.