Journal of food quality and hazards control

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Showing 3 results for Teixeira

Antibiotic Resistance of Enterobacteriaceae Isolated from The Domestic Food Related Environments

I. Azevedo, H. Albano, J. Silva, P. Teixeira,
Volume 2, Issue 2 (June 2015)

Abstract

Background: Multidrug resistant Enterobacteriaceae which was confined to the hospital environments is now emerging in the domestic food related environments as well. The main objective of the present study was to investigate the prevalence of antibiotic resistant Enterobacteriaceae in the domestic food related environments.

Methods: Resistance to ampicillin, chloramphenicol, ciprofloxacin, gentamicin, tetracycline, nalidixic acid, nitrofurantoin, and trimethoprim was evaluated in 125 isolates collected in domestic food related environments using agar micro dilution method.

Results: Results indicated that 49.6% of the isolates were resistant to at least one antibiotic (32.8% to ampicillin, 6.4% to nitrofurantoin, 4% to tetracycline, 3.2% to nalidixic acid, 2.4% to chloramphenicol and 1.7% to trimethoprim). Resistance to multiple antibiotics was observed in 6.4% of the isolates.

Conclusion: This study implicates existence of antibiotic resistant Enterobactericeae in the domestic food related environments. This resistance phenomenon requires continual vigilance and further studies are required to evaluate the role of domestic surfaces in the transmission of resistant pathogens and spread of infectious diseases.

In Vitro Antimicrobial Activities of Various Essential Oils Against Pathogenic and Spoilage Microorganisms

M. Carvalho, H. Albano, P. Teixeira ,
Volume 5, Issue 2 (June 2018)

Abstract

Background: Plant-derived Essential Oils (EOs) have shown remarkable antimicrobial activity against spoilage and pathogenic microorganisms isolated from food products. The objective of the current study was to determine in vitro antimicrobial effects of selected EOs against these microorganisms.
Methods: Antimicrobial activity of EOs against food-borne and spoilage microorganisms was screened by disk diffusion assay; then, the Minimum Inhibitory Concentration (MIC) and Minimal Bactericidal Concentration (MBC) were determined. Statistical analysis was done using SPSS 23.0 software for Windows.
Results: Oregano and thyme EOs showed the highest antimicrobial activity and the lowest MICs, while anise, fennel, garlic, and ginger showed a lower activity with significant differences (p<0.05). It was demonstrated that Salmonella Typhimurium, Escherichia coli, Proteus mirabilis, and Yersinia enterocolitica were the most sensitive bacteria to all the EOs tested (p<0.05). Among Gram-positive bacteria, Listeria innocua was demonstrated to be the most sensitive to most of the EOs (p<0.05). Furthermore, Staphylococcus aureus and Listeria monocytogenes were shown to be more sensitive than Enterococcus spp. (p<0.05). Yeasts were significantly (p<0.05) more sensitive than bacteria and were inhibited by most of the EOs.
Conclusion: The use of the analyzed EOs may be interesting to food processors because of their antimicrobial properties. However, it is necessary to test their use in food products and gauge their sensory implications.

DOI: 10.29252/jfqhc.5.2.3

Effects of Lactobacillus plantarum Bacteriocinogenic Culture on Physicochemical, Microbiological, and Sensorial Characteristics of “Chouriço Vinha d´Alhos”, a Traditional Portuguese Sausage

A. Macieira, D. Barros, M. Vaz-Velho, R. Pinheiro, S. Fonseca, H. Albano, P. Teixeira ,
Volume 5, Issue 4 (December 2018)

Abstract

Background: “Chouriço Vinha d’Alhos” is a traditional fermented dry meat sausage from North of Portugal. The aim of this work was to evaluate the effects of a fresh and a lyophilized bioprotective Lactobacillus plantarum ST153Ch culture, on an industrial scale, on the physicochemical, microbiological, and sensorial characteristics of “Chouriço Vinha d’Alhos”.
Methods: “Chouriço Vinha d’Alhos” added with Lb. plantarum ST153Ch (fresh or lyophilized) were analyzed for the physicochemical, microbiological, and sensorial characteristics, over 90 days of storage at 4 ºC. All data were statistically analyzed using an ANOVA procedure by IBM SPSS Statistics v. 25.
Results: The results showed that there was no difference in the reduction of L. monocytogenes, without or with the addition of Lb. plantarum either fresh or lyophilized. There were no significant differences (p>0.05) in some analyzed physicochemical parameters of products added with fresh or lyophilized Lb. plantarum cultures over the 90 days of storage; but both, fresh and lyophilized cultures, influenced some of the tested physicochemical parameters.
Conclusion: Considering no significant differences between application methodologies (fresh or lyophilized Lb. plantarum), industry might be able to choose the most suitable method according to their manufacturing process.

DOI: 10.29252/jfqhc.5.4.2

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