4 documents found, page 1 of 1
The influence of age on fatal work accidents and lost days in Chile between 201...
Bravo, G.; Castellucci, H. I.; Lavallière, M.; Arezes, P.; Martínez, M.; Duarte, G.The workforce ageing and the relationship between workers’ age and work accidents are factors of great concern worldwide. The aim of this article is twofold: to explore the association between workers’ age and work accidents registered by one mutual insurance company between 2015 and 2019; and to analyze the odds ratio (OR) trend of fatal accidents and accidents causing lost workdays over the same period. The o...
Characterisation of enterococci strains isolated from an artisanal Portuguese c...
Silva, J.; Carvalho, A. S.; Duarte, G.; Lopes, Z.; Domingues, P.; Teixeira, Paula; Gibbs, P. A.The main objective of this study was to characterise 8 enterococci strains, isolated from artisanal cheeses of good quality produced in the North of Portugal, including their potential pathogenicity, to determine technologically important characteristics and survival during drying, in order to evaluate the possibility of their use as adjunct starters in cheese production. Phenotypic and genotypic characteristic...
Characterization of Listeria monocytogenes isolated from production lines of fr...
Vaz-Velho, M.; Duarte, G.; McLauchlin, J.; Gibbs, P.Aims: The aims of this study were to characterize strains of Listeria monocytogenes isolated from cold-smoking fish plants to establish possible routes of contamination through the processing chain. Methods and Results: Listeria monocytogenes from fresh fish suppliers, raw materials, factory sites and finished products isolated in Portugal (162 isolates) and England (28 isolates) were characterized by serotypin...
Note. Occurrence of Listeria spp. in salmon-trout (Onchorhyncus mykiss) and sal...
Vaz-Velho, M.; Duarte, G.; Gibbs, P.Salmon-trout (Onchorhyncus mykiss) and salmon (Salmo salar) are the main raw materiaIs in the cold-smoked fish industry. It is important to prevent the contamination of these ready-to-eat products with Listeria monocytogenes and other (Listeria spp.) because the temperature used in the cold-smoking process is not sufficient to inactivate these organisms. The presence of Listeria spp. and L. monocytogenes in the...