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Isolation of filamentous fungi from different food matrices from Angola and Moz...
Dias, Teresa Vale; Matusse, Claudio; Carvalho, Susana; Silva, Beatriz; Soares, Célia Maria Gonçalves; Lucamba, Zelda; Afonso, SandraAgriculture remains the main economic activity in most African countries. However, crops are often contaminated with fungi that can cause diseases or produce mycotoxins, which is a major concern to food safety and security. Little is known about the mycotoxigenic fungi contaminating the most relevant staples in Mozambique and Angola. The aim of this work was to isolate and identify fungi from three food commodi...
Mycotoxigenic potential of fungi isolated from highly cured Portuguese cheese
Dias, Teresa Vale; Dos Santos, Valentina; Santos, Carla; Rodrigues, Paula; Venâncio, ArmandoThe cheese industry in Portugal offers a plethora of high-quality products. The São Jorge cheese is an example and has obtained the Protected Designation of Origin (PDO) certification in 1986. This cheese has long ripening periods of up to 36 months, which raises concerns regarding food losses and health risks due to fungal proliferation. In this study, the mycobiota of three São Jorge cheese samples with diffe...
Mitigation of Ochratoxin A in the food chain, from prevention to remediation
Venâncio, Armando; Santos, Joana; Dias, Teresa Vale; Silva, C.; Rodrigues, PaulaMycotoxins are metabolites produced by a few filamentous fungi, that are ubiquitous in Nature, being found in many food crops. Their toxicity to humans demands a very strict control under a properly designed food safety program. Also, food losses due to fungal deterioration raise food security concerns. Mitigation actions to avoid or reduce human exposure to mycotoxins start in the field, where most mycotoxin p...
Is hand disinfectant a public health problem? A case study in the Centre of Bio...
Dias, Teresa Vale; Soares, Célia Maria Gonçalves; Carvalho, Susana; Lima, Nelson; Venâncio, ArmandoFor about three years, the world was faced with the CoVID-19 pandemic that showed us the threats of unknown microorganisms. At the beginning of the pandemic several behavioural rules for prevention and protection were imposed. Besides the use of masks, ethanol solutions for hand disinfection were one of the most common measures. Public recipients of alcohol were seen and accessible in every public and private i...
Biodiversity of toxigenic fungi in the food chain and the co-occurrence of myco...
Venâncio, Armando; Dias, Teresa Vale; Guimarães, Ana Cristina Silva Esperança; Calado, Thalita Cabral; Rodrigues, PaulaFilamentous fungi are ubiquitous in Nature and may be found in any food crop, either in the field or during storage. With the exponential growth of the population, there is a worldwide challenge to reduce food losses. Food contamination by fungi causes great economic costs and several health threats due to the toxicity and pathogenicity of some species. The biodiversity of this community, and the dynamics of th...