Search Results - "Fraqueza, M.J."

Biofilm-forming ability and biocide susceptibility of Listeria monocytogenes strains isolated from the ready-to-eat meat-based food products food chain by Henriques, A.R., Fraqueza, M.J.

“…To assess the biofilm-forming ability of Listeria monocytogenes and its susceptibility to food-grade biocides, food (n = 120) and food contact equipment…”
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Assessment of biofilm formation by Campylobacter spp. isolates mimicking poultry slaughterhouse conditions by Araújo, P.M., Batista, E., Fernandes, M.H., Fernandes, M.J., Gama, L.T., Fraqueza, M.J.

“…This research aimed to assess the biofilm formation ability of Campylobacter strains under temperature and oxygen stress conditions, similar to those found in…”
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High hydrostatic pressure and time effects on hygienic and physical characteristics of natural casings and condiments used in the processing of cured meat sausage by Fraqueza, M.J., Martins, C., Gama, L.T., Fernandes, M.H., Fernandes, M.J., Ribeiro, M.H.L., Hernando, B.R., Barreto, A.S., Alfaia, A.J.I.

“…The effect of high hydrostatic pressure (HHP) on the microbial load and physical properties of natural casings, red pepper (Capsicum annuum L.) and garlic…”
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Biogenic amines in traditional fermented sausages produced in selected European countries by Latorre-Moratalla, M.L., Veciana-Nogués, T., Bover-Cid, S., Garriga, M., Aymerich, T., Zanardi, E., Ianieri, A., Fraqueza, M.J., Patarata, L., Drosinos, E.H., Lauková, A., Talon, R., Vidal-Carou, M.C.

“…Aminogenesis in traditional fermented sausages produced in Europe was studied during manufacturing process taking into account technological, physico-chemical…”
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Strategies to reduce biogenic amine accumulation in traditional sausage manufacturing by Latorre-Moratalla, M.L., Bover-Cid, S., Talon, R., Garriga, M., Zanardi, E., Ianieri, A., Fraqueza, M.J., Elias, M., Drosinos, E.H., Vidal-Carou, M.C.

“…Different strategies in the reduction of biogenic amine accumulation during the manufacture of five European traditional fermented sausages were studied…”
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effect on turkey meat shelf life of modified-atmosphere packaging with an argon mixture by Fraqueza, M.J, Barreto, A.S

“…There is a lack of knowledge related to the action of Ar on microbial development and prevention of oxidation when applied to raw meat under…”
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Traditional dry fermented sausages produced in small-scale processing units in Mediterranean countries and Slovakia. 1: Microbial ecosystems of processing environments by Talon, R., Lebert, I., Lebert, A., Leroy, S., Garriga, M., Aymerich, T., Drosinos, E.H., Zanardi, E., Ianieri, A., Fraqueza, M.J., Patarata, L., Lauková, A.

“…Microbial ecosystems were surveyed in 314 environmental samples from 54 Southern and Eastern European small-scale processing units (PUs) manufacturing…”
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Spoilage of light (PSE-like) and dark turkey meat under aerobic or modified atmosphere package: microbial indicators and their relationship with total volatile basic nitrogen by Fraqueza, M.J, Ferreira, M.C, Barreto, A.S

“…1. The aim of this work was to evaluate the shelf life of turkey meat from different colour categories (Pale, Soft and Exudative (PSE)-like), intermediate and…”
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Incidence of Pectoralis Major Turkey Muscles with Light and Dark Color in a Portuguese Slaughterhouse by Fraqueza, M.J, Cardoso, A.S, Ferreira, M.C, Barreto, A.S

“…Turkey meat and processed products are very popular in Portugal. However, no studies have been made to assess turkey meat quality. The main objective of this…”
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Fatal septicaemic listeriosis in a golden-handed tamarin (Saguinus midas) by Mendonça, P., Carvalho, P., Orge, L., Monteiro, M., Azevedo, A., Teixeira, M.P., Fraqueza, M.J.

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Inactivation of Listeria monocytogenes by pulsed light in packaged and sliced salpicão, a ready-to-eat traditional cured smoked meat sausage by Borges, A., Baptista, E., Aymerich, T., Alves, S.P., Gama, L.T., Fraqueza, M.J.

“…The efficacy of pulsed light (PL) for the surface decontamination of a sliced ready-to-eat cured meat product, salpicão, was studied. The surface of the slices…”
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Behaviour of food-borne pathogens on dry cured sausage manufactured with herbs and spices essential oils and their sensorial acceptability by García-Díez, J., Alheiro, J., Pinto, A.L., Soares, L., Falco, V., Fraqueza, M.J., Patarata, L.

“…Dry cured sausages such as Portuguese chouriço de vinho are made generally with roughly minced pork and fat and seasoned with a large variety of herbs and…”
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Tracking Listeria monocytogenes contamination and virulence-associated characteristics in the ready-to-eat meat-based food products industry according to the hygiene level by Henriques, A.R., Gama, L.T., Fraqueza, M.J.

“…Listeria monocytogenes isolates collected from final products and food contact surfaces of 10 ready-to-eat meat-based food products (RTEMP) producing…”
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Effects of lairage temperature and holding time on pig behaviour and on carcass and meat quality by Fraqueza, M.J, Roseiro, L.C, Almeida, J, Matias, E, Santos, C, Randall, J.M

“…Twenty three groups of about 30 pigs each were kept in an environmentally controlled room in lairage, at temperatures of 20 or 35°C for periods of 0.5 or 3 h,…”
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Genetic Characterization of Listeria monocytogenes Isolates from Industrial and Retail Ready-to-Eat Meat-Based Foods and Their Relationship with Clinical Strains from Human Listeriosis in Portugal by Henriques, A R, Cristino, J Melo, Fraqueza, M J

“…Listeria monocytogenes isolates (n = 81) recovered from ready-to-eat meat-based food products (RTEMP) collected in industrial processing plants and retail…”
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Co-inoculation with Staphylococcus equorum and Lactobacillus sakei reduces vasoactive biogenic amines in traditional dry-cured sausages by Alexandre Silva Dias, Igor, Laranjo, M., Potes, M.E., Agulheiro Santos, A.C., Ricardo-Rodrigues, S., Fialho, A.R., Fraqueza, M.J., Oliveira, Margarida, Elias, Miguel

“…Dry-cured sausages are traditional in Mediterranean countries, and Paio do Alentejo (PA) is one of the most popular in South Portugal. The aim of the present…”
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Human, food and animal Campylobacter spp. isolated in Portugal: High genetic diversity and antibiotic resistance rates by Duarte, Andreia, Santos, Andrea, Manageiro, Vera, Martins, Ana, Fraqueza, Maria J, Caniça, Manuela, Domingues, Fernanda C, Oleastro, Mónica

“…Abstract Infections by Campylobacter jejuni and Campylobacter coli are considered the major cause of bacterial gastroenteritis in humans, with food being the…”
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Assessing Listeria monocytogenes presence in Portuguese ready-to-eat meat processing industries based on hygienic and safety audit by Henriques, A.R., Telo da Gama, L., Fraqueza, M.J.

“…Listeria monocytogenes is a potential hazard linked to ready-to-eat meat-based food products. The aim of the study was to assess L. monocytogenes presence in…”
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Staphylococcus spp. and Lactobacillus sakei Starters with High Level of Inoculation and an Extended Fermentation Step Improve Safety of Fermented Sausages by Alexandre Silva Dias, Igor, Laranjo, M., Potes, M. E., Agulheiro-Santos, A.C., Ricardo Rodrigues, S., Fraqueza, M.J., Oliveira, Margarida, Elias, M.

“…Paio do Alentejo (PA) is one of the most popular dry-fermented sausages in Portugal. The aim of the present work was to evaluate the effect of a high…”
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Biogenic amine formation in turkey meat under modified atmosphere packaging with extended shelf life: Index of freshness by Fraqueza, M. J, Alfaia, C. M, Barreto, A. S

“…The aim of this study was to evaluate the effect of modified atmosphere packaging (MAP) on biogenic amine production in turkey meat according to its shelf life…”
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