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- O (primeiro) Dia Mundial da Segurança Alimentar é 7 de junho de 2019Publication . Teixeira, Paula
- Genotypic and phenotypic characterization of staphylococcus aureus in children from Northern PortugalPublication . Silva, J.; Smicht, H.; Lopo, N.; Castro, A.; Teixeira, P.
- Teaching young consumers in Europe: a multicentre qualitative needs assessment with educators on food hygiene and food safetyPublication . Eley, C.; Lundgren, P. T.; Kasza, G.; Truninger, M.; Brown, C.; Hugues, V. L.; Izso, T.; Teixeira, P.; Syeda, R.; Ferré, N.; Kunszabo, A.; Nunes, C.; Hayes, C.; Merakou, K.; McNulty, C. A. M.Aim: Foodborne illnesses have a significant global burden and can be life-threatening, with higher risk in vulnerable groups such as children. SafeConsume is an EU-funded, transdisciplinary project aiming to improve consumers’ food safety behaviour. Developing educational resources on food safety for use in schools has potential to improve teaching of our young consumers. The aim of this study was to explore school educators’ attitudes, behaviours and knowledge towards food hygiene, safety and education. Methods: Focus groups and interviews in England, France, Portugal and Hungary explored educator knowledge, skills, intentions and beliefs around educating young people (11–18 years) about food safety. Data were analysed using NVivo and emerging themes were applied to the Theoretical Domains Framework. Results: A total of 48 educators participated. Knowledge, confidence and skills to teach food safety to young people varied depending on background and training. Educators reported they had a role to teach food safety to young people, were positive about delivering education and optimistic they could improve students’ food safety behaviour. Barriers to teaching included lack of national curriculum coverage, limited time and money, and lack of facilities. Educators reported that social influences (family, celebrity chefs, public health campaigns and social media) were important opportunities to improve young peoples’ awareness of food safety and consequences of foodborne illness. Conclusion: Educator food safety expertise varied; training could help to optimise educator knowledge, confidence and skills. Ministries of Health and Education need encouragement to get food safety incorporated further into school curricula across Europe, so schools will be motivated to prioritise these topics.
- Effects of addition of sucrose and salt, and of starvation upon thermotolerance and survival during storage of freeze-dried Lactobacillus delbrueckii ssp bulgaricusPublication . Carvalho, A. S.; Silva, J.; Ho, P.; Teixeira, P.; Malcata, F. X.; Gibbs, P.Increased survival of freeze-dried cells of Lactobacillus bulgaricus was observed when the drying medium was supplemented with sucrose; however, the magnitude of such protection was dependent on the growth medium used. Supplementing the growth medium with NaCl markedly increased survival of dried cells, and only a small effect was exerted by the composition of the drying medium or prior to starvation of cells. The D57 values of Lactobacillus bulgaricus cells grown in MRS were about half of those of cells grown in MRS supplemented with sucrose, with sucrose plus NaCl, or with NaCl.
- Effect of different conditions of growth and storage on the cell counts of two lactic acid bacteria after spray drying in orange juicePublication . Barbosa, Joana; Borges, Sandra; Teixeira, PaulaConsumers increasingly require innovative food products with health benefits. Thus, a dried orange juice incorporating probiotics could be a novel challenge. In this context, we investigated whether different sugars added to the culture media used for growth of two lactic acid bacteria contributed to their protection during spray drying in orange juice and subsequent storage under different conditions of temperature, light exposure and water activity. Cell viability during passage through simulated gastro-intestinal conditions was also investigated. Cells grown in culture medium containing fructose resulted in the worst survival rates during storage. High survival was observed for cells grown in the presence of lactose, followed by glucose. The survival of dried bacteria was enhanced at 4 C, water activity of 0.03 and absence of daylight. For cells grown in standard culture medium and after 12 months of storage at 4 C in orange juice powder (about 109 cfu/mL), there was a reduction of approximately 2 log-units for both lactic acid bacteria after gastro-intestinal tract passage simulation. Using the conditions of growth and storage investigated, it is possible to improve the survival rate of lactic acid bacteria and produce an orange juice powder with probiotic characteristics with shelf life of at least 12 months.
- Rat olfactory mucosa mesenchymal stem/stromal cells (om-mscs): a characterization studyPublication . Alvites, Rui D.; Branquinho, Mariana V.; Caseiro, Ana R.; Amorim, Irina; Pedrosa, Sílvia Santos; Rêma, Alexandra; Faria, Fátima; Porto, Beatriz; Oliveira, Cláudia; Teixeira, Paula; Magalhães, Rui; Geuna, Stefano; Varejão, Artur S. P.; Maurício, Ana C.Stem/stromal cell-based therapies are a branch of regenerative medicine and stand as an attractive option to promote the repair of damaged or dysfunctional tissues and organs. Olfactory mucosa mesenchymal stem/stromal cells have been regarded as a promising tool in regenerative therapies because of their several favorable properties such as multipotency, high proliferation rate, helpful location, and few associated ethical issues. These cells are easily accessible in the nasal cavity of most mammals, including the rat, can be easily applied in autologous treatments, and do not cope with most of the obstacles associated with the use of other stem cells. Despite this, its application in preclinical trials and in both human and animal patients is still limited because of the small number of studies performed so far and to the nonexistence of a standard and unambiguous protocol for collection, isolation, and therapeutic application. In the present work a validation of a protocol for isolation, culture, expansion, freezing, and thawing of olfactory mucosa mesenchymal stem/stromal cells was performed, applied to the rat model, as well as a biological characterization of these cells. To investigate the therapeutic potential of OM-MSCs and their eventual safe application in preclinical trials, the main characteristics of OMSC stemness were addressed.
- Microbiological quality of Portuguese yogurtsPublication . Nogueira, C.; Albano, H.; Gibbs, P.; Teixeira, P.The microbiological quality of four brands of natural yogurts and two probiotic yogurts available in the Portuguese market, was evaluated during the shelf-life period. Although the specific flora decreased during storage it was always within the range of recommended values. No coliforms and an insignificant number of fungi were detected.
- Virulence genes amongst strains of L. monocytogenes isolated from cheesesPublication . Almeida, Gonçalo; Teixeira, Paula; Hogg, Tim
- Pediococcus pentosaceus SB83 as a potential probiotic incorporated in a liquid system for vaginal deliveryPublication . Borges, S.; Teixeira, P.Pediococcus pentosaceus SB83 is a bacteriocinogenic culture having potential use as a vaginal probiotic. The objective of this study was to evaluate the behaviour of P. pentosaceus SB83 incorporated in a liquid system for eventually formulating a gel for vaginal delivery. The vaginal probiotic incorporated into glycerol was able to survive in simulated vaginal fluid at normal vaginal pH (4.2) and at pH of vaginal infections (5.5 and 6.5). The probiotic can be stored at 4 °C for a longer period of time than at room temperature, however, after 13 weeks of storage at low temperature, there was a total loss of viable cells. The probiotic strain incorporated into glycerol showed bacteriocinogenic activity in simulated vaginal fluid, although the antimicrobial activity against Listeria monocytogenes declined during storage. This study showed the behaviour of P. pentosaceus SB83 in glycerol and in simulated vaginal fluid. However, it is necessary to optimise the formulation to produce an actively probiotic vaginal gel.
- Evaluation of antimicrobial susceptibility among Campylobacter jejuniPublication . Camilo, Rute; Mena, Cristina; Silva, Joana; Teixeira, Paula