19 documents found, page 1 of 2
Pathogens-in-Foods (PIF): An open-access European database of occurrence data o...
Gonzales-Barron, Ursula; Faria, Ana Sofia; Thebault, Anne; Guillier, Laurent; Mendes, Lucas Ribeiro; Silva, Lucas Ribeiro; Messens, Winy; Kooh, PaulineThe collection of occurrence data of foodborne pathogens in foods faces the hindrances of dispersion of information, lack of standardisation and harmonisation, and ultimately, high expenditure in time and resources. The Pathogens-in-Foods (PIF) database was conceived as a solution to centralise published data on prevalence and concentration of pathogenic bacteria, viruses and parasites occurring in foods, obtai...
Microbiological and Physicochemical Profile of Traditionally Produced Chouriça ...
Faria, Ana Sofia; Bonilla-Luque, Olga María; Carvalho, Laís; Fernandes, Nathália; Prieto Lage, Miguel A.; Cadavez, Vasco; Gonzales-Barron, UrsulaThe physicochemical and microbiological properties of traditional Portuguese ready-to-eat dry fermented sausage chouriça de carne samples from 14 regional producers were analysed and subjected to multivariate analysis to determine the relationships between them and to evaluate how the quality and safety of these sausages is affected by these properties. Producer-mean values for physicochemical analyses were qui...
Genetic identification and technological potential of indigenous lactic acid ba...
Fernandes, Nathália; Faria, Ana Sofia; Carvalho, Laís; Choupina, Altino; Rodrigues, Carina; Gonzales-Barron, Ursula; Cadavez, VascoAlheira is a naturally fermented meat sausage traditionally made in the Portuguese region of Trás-os-Montes. Lactic acid bacteria (LAB) are the dominant microorganisms in alheira and can endow it with various technological properties. This study aimed (1) to characterize technological features and in vitro antimicrobial activity of LAB isolated from alheira, and (2) to reveal associations between such phenotypi...
Lactic acid bacteria from artisanal raw goat milk cheeses: technological proper...
Silva, Beatriz Nunes; Fernandes, Nathália; Carvalho, Laís; Faria, Ana Sofia; Teixeira, José António; Rodrigues, Carina; Gonzales-Barron, UrsulaIn cheese-making, a starter culture composed of adequately chosen lactic acid bacteria (LAB) may be suitable to ensure the rapid acidification of milk, improve textural and sensory characteristics, and avoid pathogen proliferation. In this work, 232 LAB isolates collected from artisanal goat’s raw milk cheeses produced in Portugal were evaluated for their antimicrobial capacity (at 10 and 37°C), as well as thei...
Lactic acid bacteria from artisanal raw goat milk cheeses: technological proper...
Silva, Beatriz; Fernandes, Nathália; Carvalho, Laís; Faria, Ana Sofia; Teixeira, J. A.; Rodrigues, Carina; Gonzales-Barron, Ursula; Cadavez, VascoIn cheese-making, a starter culture composed of adequately chosen lactic acid bacteria (LAB) may be suitable to ensure the rapid acidification of milk, improve textural and sensory characteristics, and avoid pathogen proliferation. In this work, 232 LAB isolates collected from artisanal goats raw milk cheeses produced in Portugal were evaluated for their antimicrobial capacity (at 10 and 37°C), as well as their...
From health Literacy to self-care: contributions of the specialist nurse in reh...
Dias, Marina do Rosário Jesus; Faria, Ana Sofia; Ferreira, Maria Salomé Martins; Faleiros, Fabiana; Novo, André; Gonçalves, Maria NarcisaInitiatives aimed at assessing and intervening in health literacy have the potential to promote adherence to self-care behaviours, which is the main focus of intervention by rehabilitation nurses. Thus, the objectives were to analyse the level of health literacy of working-age citizens and identify priority areas for intervention by rehabilitation nurses. (2) Methods: Quantitative, correlational and cross-secti...
Molecular identification of lactic acid producing bacteria isolated from alheir...
Fernandes, Nathália; Faria, Ana Sofia; Carvalho, Laís; Choupina, Altino; Rodrigues, Carina; Cadavez, Vasco; Gonzales-Barron, UrsulaPortuguese traditional fermented meat products constitute a valued economic and cultural heritage. The objective of this work was to screen the lactic acid bacteria (LAB) present in thealheira. 25 LABs were identified by Sanger sequencing of the 16S ribosomal gene. Sequencing results were aligned with sequences from the NCBI database using the BLAST algorithm. Genetic analysis showed a diverse lactic acid produ...
Staphylococcus aureus inactivation in a non-ready-to-eat sausage during maturat...
Coelho-Fernandes, Sara; Rodrigues, Gisela; Faria, Ana Sofia; Cadavez, Vasco; Gonzales-Barron, UrsulaThe aim of this study was to model the effect of annatto (Bixa orellana) extract against S. aureus (SA) in a Portuguese non-ready-to-eat meat product (alheira sausage) during maturation. Alheira batter was prepared with 0.0%, 0.5%, 1.0%, or 1.5% of lyophilised annatto extract and stuffed in pre-washed natural casings following inoculation with SA, then hung in a climatic-controlled chamber at 10 °C for 13 days....
Pathogens-in-Foods database: A web application for assessing the occurrence dat...
Faria, Ana Sofia; Winter, Maiara; Thebault, Anne; Guillier, Laurent; Sanaa, Moez; Kooh, Pauline; Cadavez, Vasco; Gonzales-Barron, UrsulaPathogens-in-Foods (PIF) is a dynamic database constructed using systematic literature searches of occurrence data (prevalence and enumeration) of important pathogenic agents (Bacillus cereus, Campylobacter spp., Clostridium perfringens, Listeria monocytogenes, Salmonella spp., Shiga toxin-producing Escherichia coli, Staphylococcus aureus, Yersinia enterocolitica, Cryptosporidium spp., Giardia spp., Toxoplasma ...
Effect of Sage (Salvia officinalis L.) Extract on the Survival of Staphylococcu...
Coelho-Fernandes, Sara; Rodrigues, Gisela; Faria, Ana Sofia; Caleja, Cristina; Pereira, Eliana; Pinela, José; Carocho, Márcio; Barros, LillianThe objective of this study was to assess the effect of sage (Salvia officinalis L.) extract on the survival of Staphylococcus aureus in a Portuguese non-ready-to-eat meat product (alheira sausage). Alheira batter was produced, mixed with 0.0%, 0.5%, 1.0%, or 1.5% of lyophilised sage extract, and stuffed in natural casings. Sausages were then individually inoculated with S. aureus and left to ferment/mature at ...