Encontrados 19 documentos, a visualizar página 1 de 2
Diverse geno- and phenotypes of persistent listeria monocytogenes isolates from...
Ferreira, V.; Barbosa, J.; Stasiewicz, M.; Vongkamjan, K.; Switt, A. Moreno; Hogg, T.; Gibbs, P.; Teixeira, P.; Wiedmann, M.The persistence of Listeria monocytogenes in food-associated environments represents a key factor in transmission of this pathogen. To identify persistent and transient strains associated with production of fermented meat sausages in northern Portugal, 1,723 L. monocytogenes isolates from raw material and finished products from 11 processors were initially characterized by random amplification of polymorphic DN...
Virulence factors among enterococci isolated from traditional fermented meat pr...
Barbosa, J.; Gibbs, P. A.; Teixeira, P.The aim of this work was to characterize Enterococcus spp. isolated from Alheira, Chouriça de Vinhais and Salpicão de Vinhais, fermented meat products produced in the North of Portugal, concerning their potential pathogenicity. One hundred and eighty two isolates (76 identified as Enterococcus faecalis, 44 as Enterococcus faecium, 1 as Enterococcus casseliflavus and 61 as Enterococcus spp.) were studied. Twenty...
Effects of the components of two antimicrobial emulsions on food-borne pathogens
Ferreira, J.P.; Alves, D.; Neves, O.; Silva, J.; Gibbs, P.A.; Teixeira, P.C.Several recent reports in the literature show that some microemulsions and nanoemulsions have interesting antimicrobial properties. However, those studies lacked appropriate controls showing the action of the isolated components at similar concentrations. In this study we demonstrate that the bactericidal effects of two previously studied emulsions are due predominantly to one of their components. In fact, the ...
Characterization for enterotoxin production, virulence factors, and antibiotic ...
Pereira, V.; Lopes, C.; Castro, A.; Silva, J.; Gibbs, P.; Teixeira, P.Staphylococcus aureus represents a public health challenge worldwide. The aim of this study was the characterization of different food isolates of S. aureus on the basis of their production of enterotoxins, hemolysins and resistance to antibiotics. A total of 148 coagulase-positive staphylococcal strains isolated from different food origins were identified to the species level. By multiplex PCR, 69% of the isol...
Microbiological profile of salpicão de vinhais and chouriça de vinhais from raw...
Ferreira, V.; Barbosa, J.; Silva, J.; Gibbs, P.; Hogg, T.; Teixeira, P.Salpicão de Vinhais and Chouriça de Vinhais are traditional dry-fermented meat sausages produced in the North of Portugal. The microbiological profile during production of both products was followed in three small processing units. Lactic acid bacteria were the most prevalent microorganisms, with enhanced growth during the smoking process and a consequent decrease of pH. This study demonstrated that when highly...
Antibiotic resistance of Listeria monocytogenes isolated from traditional fer...
Barbosa, J.; Ferreira, V.; Gibbs, P.; Teixeira, P.
Influence of Listeria innocua on the growth of Listeria monocytogenes
Carvalheira, A.; Eusébio, C.; Silva, J.; Gibbs, P.; Teixeira, P.
Use of predictive modelling software in the evaluation of corrective actions, H...
Campelos, I.; Mena, C.; Gibbs, P.; Hogg, T.; Teixeira, P.
Listeria monocytogenes: biofilm formation ability
Barbosa, J.; Carvalheira, A.; Gibbs, P.; Teixeira, P.
Evaluation of the hippurate test as a method for the differentiation between Ca...
Mena, C.; Leite, D.; Silva, J.; Gibbs, P.; Teixeira, P.
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