Paula Teixeira

Universidade Católica Portuguesa | UCP · Escola Superior de Biotecnologia

Plant-derived essential oils (EOs) possess significant antimicrobial potential against spoilage and pathogenic microorganisms. However, their efficacy can vary depending on the test method, making it difficult to standardise results. This study aimed to investigate the effect of polysorbate 80, a common surfactant used to emulsify EOs, on antimicro...

Seafood is an essential component of a balanced and healthy diet, which increases its demand. However, its biological composition and high moisture content make these products extremely perishable. To prevent spoilage, and the consequent food waste and financial expenses throughout the seafood supply chain, new technologies have been successfully d...

This study introduces a quantitative risk assessment (QRA) model aimed at evaluating the risk of invasive listeriosis linked to the consumption of ready-to-eat (RTE) smoked and gravad fish. The QRA model, based on published data, simulates the production process from fish harvest through to consumer intake, specifically focusing on smoked brine-inj...

Listeria monocytogenes is a foodborne pathogen that causes listeriosis in humans, the severity of which depends on multiple factors, including intrinsic characteristics of the affected individuals and the pathogen itself. Additionally, emerging evidence suggests that epigenetic modifications may also modulate host susceptibility to infection. There...

Polybutylene adipate terephthalate (PBAT) and zinc oxide nanoparticles (ZnO NP) are among the most studied when it comes to address biodegradability and antimicrobial properties of materials for food packaging. This work presents a critical review of recent scientific literature with a focus on the impact in functional, physic‐mechanical properties...

Zinc oxide nanoparticles (ZnO NPs) have been investigated due to their distinct properties, variety of structures and sizes, and mainly for their antimicrobial activity. They have received a positive safety evaluation from the European Food Safety Authority (EFSA) for packaging applications as transparent ultraviolet (UV) light absorbers based on t...

Simple Summary Standardised antimicrobial testing methods are essential to validate the antimicrobial efficacy of materials and enable their application in real-life settings by providing reliable results that allow for comparison between antimicrobial surfaces while assuring end-use product safety. In this review, the literature on the ISO 22196:2...

Beef dry-aging consists of a selection of unpackaged prime cuts placed in a controlled environment cold room for several weeks. The goals are to concentrate flavors like nutty and beefy and to improve tenderness. The aim of this study was to verify the microbiological and physicochemical behavior and sensory perception of meat during a sample proce...

Beef dry aging consist in a selection of unpackaged primal cuts that are placed in a refrigerator room with controlled environment for several weeks. The goals are the concentration of flavor, like nutty and beefy and tenderness improvement. In this study it was intended verify the microbiological and physicochemical behavior and the meat sensorial...

Bacillus cereus is estimated to be responsible for 1.4–12% of all food poisoning outbreaks worldwide. The objective of this study was to investigate the toxigenic potential of 181 isolates of B. cereus previously recovered from different types of berries and berry products (strawberries, raspberries, blackberries, and blueberries) by assessing the...

Tangerine or Citrus reticulata is a small oblate, thin-skinned, bright orange, easy-to-peel type of mandarin indigenous to China and Southeast Asia. Tangerine cultivation slowly spread westwards along trade routes as far as the Mediterraneanwhere, in the 1800s, acquired the name tangerine due to the export of this sweet mandarin from the port of Ta...

Simple Summary The consumption and appreciation of traditional foods have grown worldwide in the last century, valuing their cultural heritage, natural-associated content, and manufacturing process. Nonetheless, the increase in foodborne outbreaks associated with the consumption of these types of foods has become a concern. High-pressure processing...

Synthetic pesticides are agrochemicals with one or more active compounds that can be used to prevent, control, or eliminate pests and diseases. Developed countries provide 80% of all the existent pesticides produced per year worldwide. Of these, 25% are applied to vegetables. Agriculture alone is responsible for using 70–80% of these substances, eq...

Citation: Ribeiro, M.; Maciel, C.; Cruz, P.; Darmancier, H.; Nogueira, T.; Costa, M.; Laranjeira, J.; Morais, R.M.S.C.; Teixeira, P. Exploiting Potential Probiotic Lactic Acid Bacteria Isolated from Chlorella vulgaris Photobioreactors as Promising Vitamin B12 Producers. Foods 2023, 12, 3277. https:// Abstract: Lactic acid bacteria (LAB) have been d...

Zinc oxide nanoparticles (ZnO) are cost-effective antimicrobial agents with great potential for the active packaging industry. Bacterial NanoCellulose (BNC) features a porous fibre network, with high absorption capacity, flexible and with good mechanical properties, suitable as a carrier of active agents. In this work, BNC ZnO films were developed...

The 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 th...

Background The aim of this paper was to map consumers’ food hygiene practices from 10 European countries and evaluate which demographic groups are more likely to be exposed to foodborne pathogens and establish a ranking of adherence to food hygiene practices in 10 European countries. Methods The research design consisted of a cross-national quanti...

Simple Summary The occurrence of cross-contamination of food in household kitchens could lead to severe foodborne diseases, so safe food practices are imperative. The study of the effectiveness and durability of a commercial quaternary ammonium compound-based surface coating regarding its antimicrobial efficacy, killing contact time, durability, an...

The hitherto implemented Listeria monocytogenes detection techniques are cumbersome or require expensive non-portable instrumentation, hindering their transposition into on-time surveillance systems. The current work proposes a novel integrated system resorting to loop-mediated isothermal amplification (LAMP), assisted by a bacteriophage P100–magne...

The integration of bacteriophages, a particular class of viruses that specifically infect bacteria and archaea, in biosensors for the monitoring of pathogens in foods and beverages is highly desirable. To this end, an increasing focus has been set on the exploration of covalent and physical methods for the immobilization of phages on solid surfaces...

There are many nature-based antimicrobial solutions that could be used to decrease food spoilage and increase food safety. The use of bacteriophages (phages), viruses that infect bacteria but not human, animal or plant cells, is an example of a biotechnological approach for food preservation. Bacteriophage P100, marketed as LISTEX, was the first ba...

Citrus trees are among the most abundant fruit trees in the world, with an annual production of around 124 million tonnes. Lemons and limes are among the most significant contributors, producing nearly 16 million tonnes per year. The processing and consumption of citrus fruits generates a significant amount of waste, including peels, pulp, seeds, a...

This is the french translation of: Møretrø, T., Ferreira, V.B., Moen, B., Almli, V.L., Teixeira, P. & Kasbo, I.M. et al. (2022) Bacterial levels and diversity in kitchen sponges and dishwashing brushes used by consumers. Journal of Applied Microbiology, 133, 1378–1391. Available from: https://doi.org/10.1111/ jam.15621

Background: A significant part of foodborne infections is caused by food eaten at home, and food safety messages are given to help consumers mitigate risk. The World Health Organisation “Five Keys to Safer Food”, developed about 20 years ago has been used with success worldwide to provide general advice on how to prepare food safely. Scope and appr...

Listeria monocytogenes is a ubiquitous microorganism responsible for listeriosis, a severe disease in humans that become infected by ingesting contaminated foods. Although it can occur in healthy humans, listeriosis affects mainly the elderly, immuno-compromised, pregnant women and newborns, with a high case fatality rate (20%–30%). This article wi...

Over the last years, foods are being tailored in their compositional profiles and structural properties to promote or enhance human health and well-being over and above simple nutrition. In this context, there is a need for a detailed understanding of the physical, biochemical and sensorial properties of the food categories involved since any modif...

Due to the increasing consciousness of a healthy diet and pursuit of convenience among consumers, the market for fresh fruit is on the rise, and the melon is among the most welcome of fruits for its sensory attributes and nutritional properties. Consumption safety of cut fruit remains an issue of concern that may affect public health. This study ai...

The antimicrobial activity of lactic acid bacteria (LAB) isolated from traditional ripened foods against various foodborne pathogens was evaluated, and the bacteriocins produced by the selected LAB of interest were characterized. For this, 33 bacteria were initially selected for their ability to produce proteinaceous compounds with antimicrobial ac...

Poultry meat, due to its low price and nutritional value, is a healthy and easily accessible option for many households worldwide. Poultry consumption is, therefore, expected to continue to grow. However, this increase may lead to the rising numbers of cases of bacterial gastroenteritis, as poultry meat often carries foodborne pathogens such as Cam...

Background Foodborne illnesses have a significant global burden and can be life-threatening, but good food hygiene practice can prevent most. SafeConsume is an EU-funded, transdisciplinary project aiming to improve consumers’ food safety behaviour and reduce the burden of foodborne illness. Young people are at risk of foodborne illness and research...

The monitoring of the microbial quality of fresh products in the industrial environment has mainly focused on bacterial indicators. Protozoa, such as Giardia duodenalis, Cryptosporidium spp., Toxoplasma gondii, and Cyclospora cayetanensis, are routinely excluded from detection and surveillance systems, despite guidelines and regulations that suppor...

Campylobacter is the leading bacterial cause of diarrheal disease worldwide and poultry remains the primary vehicle of its transmission to humans. Due to the rapid increase in antibiotic resistance among Campylobacter strains, the World Health Organization (WHO) added Campylobacter fluoroquinolone resistance to the WHO list of antibiotic-resistant...

Food safety beliefs are not always science based. In this study, we aim to contribute to the state of the art of food safety knowledge by investigating unscientific beliefs consequences for gastroenteritis. After collecting food safety myths across Europe, we conducted a web-based survey on a representative sample of consumers from UK, Germany and...

Aims: The purpose of the work was to investigate bacterial levels and diversity as well as survival of Salmonella in used dish washing sponges and brushes and identify consumer practices that can potentially explain bacterial status of these items. Methods and results: Used washing up utensils were collected from consumers. The bacterial numbers...

Driven by different motivations, we have seen a rise in the demand for “natural”, “preservative-free”, and “clean label” foods [...]

This study evaluates the potential of pasteurised eggs to be used as a replacement for raw eggs in recipes where eggs remain uncooked or undercooked. Sensory tests were performed by 178 untrained panellists (143 from Portugal and 35 from Romania) using a 9-point hedonic scale. The tested recipes were tiramisu, chocolate mousse, eggnog, hollandaise...

Seafood is essential to a healthy and varied diet due to its highly nutritious characteristics. However, seafood products are highly perishable, which results in financial losses and quality concerns for consumers and the industry. Due to changes in consumer concerns, demand for healthy products has increased. New trends focusing on reducing synthe...

Salmonellosis is the second most common zoonosis in humans after campylobacteriosis. Eggs and egg products are the foods most commonly associated with Salmonella outbreaks. Also, inadequate hygiene practices performed by consumers at home contribute to the prevalence of foodborne diseases. The elderly, children, and pregnant women are the most vuln...

Seafood is an excellent source of nutrients, essential for a healthy diet, ranging from proteins and fatty acids to vitamins and minerals. Seafood products are highly perishable foods due to their nutritional characteristics and composition. The application of nontoxic, natural, and edible preservatives to extend the shelf-life and inhibit bacteria...

Purpose The COVID-19 pandemic raised questions and concerns about the possibility of transmission of SARS-CoV-2 via foods. While cases of COVID were rapidly rising, information related to the virus and ways of prevention was also increasing, with much of this information being provided by the media and the general population. In this context, this...

Water contaminated with microbiological and chemical constituents can cause a variety of diseases. Water bodies may become contaminated by wild and domestic animal feces, agricultural runoff or sewage, and are often overlooked as a reservoir and source of human infection by pathogenic microorganisms. The objectives of this study were to evaluate th...

Epidemiological studies show that improper food handling practices at home account for a significant portion of foodborne illness cases. Mishandling of raw meat during meal preparation is one of the most frequent hazardous behaviours reported in observational research studies that potentially contributes to illness occurrence, particularly through...

The monitoring of carcass surface contamination along the slaughter line enables verification of slaughter operation hygiene and the use of good manufacturing practices. Pork meat is a common source of human nontyphoidal salmonellosis, one of the most frequently reported foodborne illnesses worldwide. This study was conducted to gather data on micr...

The One Health concept was developed globally as a strategy to expand interdisciplinary collaborations in all aspects of human, animal, and environmental health. Although health communication is a well-recognized discipline in human health, it is not yet being applied in the context of One Health. This is a potentially wasted opportunity for buildi...

Chitosan films with olive leaf extract (OLE) incorporated at different concentrations were characterized regarding their antimicrobial, antioxidant and some relevant physical properties (i.e., solubility, water vapor permeability, and tensile properties). Results indicate that the active films have substantial antimicrobial activity against Listeri...

In Europe, salmonellosis has been ranked as the second leading cause of hospitalization and death due to the consumption of contaminated food. Information about consumers’ food safety perception, knowledge and practices in the domestic environment is lacking in order to define the main intervention opportunities to obtain a significant reduction in...

Due to its characteristics, fresh fish is a highly perishable food with a very short shelf-life under refrigeration. Several methods have been introduced to slow down its deterioration, such as by means of oxygen depletion of the food package (vacuum packaging), or by changing the natural atmosphere that is in contact with the fresh fish (modified...

The world’s population will be around 9 billion people by 2050. Humans need to feed in order to survive and thus the high demographic growth may impact the sustainability of our food systems. Sustainable food production practices such as local farming have been explored. Consumption of vegetables and fruits has been increasing due to their health b...

The data presented here capture the structure of kitchen layouts belonging to consumers vulnerable to foodborne diseases and food risk-takers. Data were collected in the frame of the SafeConsume project by multidisciplinary research teams that visited consumers during preparing a meal and had the possibility to examine their cooking routines. Dista...

The objective of this study was to evaluate the efficacy of dirt removal (bacteria and organic matter) of several hand-cleaning procedures. The results from the hand hygiene experiment indicated that washing hands with warm water and soap for 20 s is the most effective method investigated when hands are either dirty or greasy. Even if not proper wa...

The incidence and severity of diarrhea associated with Clostridioides difficile increased exponentially worldwide until 2004. But during the last few years, a downward trend has been observed globally, except in some European countries and Asia. Until recently, C. difficile was the primary cause of nosocomial infection following antibiotic exposure...

This work consisted in the first comprehensive study in which the potential to exploit the Salmonella lytic bacteriophages' cocktail, Salmonelex™, in association with high hydrostatic pressure (HHP) towards potential application in egg matrices decontamination was evaluated. The impact of HHP (200–600 MPa) on the bacteriophages' viability pointed o...

Our paper emphasizes the importance of the kitchen layout in facilitating consumers' food hygiene practices. A significant correlation was found between the sink placement (inside or outside the kitchen) and hygienic practices during food handling based on a survey performed on consumers from ten European countries, indicating that those who had th...

The consumers’ quest for healthier, locally produced foods, renders the demand for these products increasingly prominent. The purpose of the present work was to evaluate the impact of a non-thermal multi-hurdle approach, which associated mild high hydrostatic pressure (HHP, 300 MPa), the bacteriophage Listex™ P100, and the pediocin PA-1 producing P...

Kombucha is a drink produced by spontaneous fermentation, and several studies have been conducted to unveil its microbiological and physicochemical aspects with numerous human health claims. The integration of these results is fundamental to understand and discuss the biological activities attributed to kombucha. In the present study, we isolated b...

Foodborne diseases are a global burden, are preventable, and young people are a key population for behaviour change as they gain autonomy. This study aimed to explore young people’s needs across several European countries in relation to learning about and implementing food hygiene and food safety. Qualitative focus groups and interviews were conduc...

Lactiplantibacillus plantarum is one of the lactic acid bacteria species most used as probiotics and starter cultures in food production. Bacteriocin-producers Lpb. plantarum are also promising natural food preservatives. This study aimed to characterize Lpb. plantarum R23 and its bacteriocins (R23 bacteriocins). The genome sequence of Lpb. plantar...

Campylobacter spp. are the most common bacterial pathogens associated with human gastroenteritis in industrialized countries. Contaminated chicken is the food vehicle associated with the majority of reported cases of campylobacteriosis, either by the consumption of undercooked meat or via cross- contamination of ready-to-eat (RTE) foods during the...

Nontyphoidal salmonellae are among the most prevalent foodborne pathogens causing gastrointestinal infections worldwide. A high number of cases and outbreaks of salmonellosis are associated with the consumption of eggs and egg products, and several of these occur at the household level. The aim of the current study is to critically evaluate the cur...

The demand for natural antimicrobials as food preservatives has increased due to the growing interest of the population for a healthy lifestyle. The application of screening methods to identify the antimicrobial activity of natural compounds is of great importance. The in vitro determination of antimicrobial activity requires determining their mini...

This work aimed to study and unveil the factors that define the quality of beef from a consumer perspective as well as the production variables affecting it. Price, the designation of origin/brands/certification, appearance/meat colour, presentation, and visible fat are the most valorised factors used by consumers to predict quality. Flavour, tende...