Assessment in a Ready-to-Eat Salad Shelf-Life Study Using Conventional Culture-Based Methods, Genetic Profiling, and Propidium Monoazide Quantitative PCR.

Listeriosis is almost entirely transmitted through foods contaminated with . Ready-to-eat foods present a particular challenge due to their long refrigerated shelf-life, not requiring any heat treatment before consumption. In this work, a shelf-life assessment of an industrially produced ready-to-eat salad was performed using conventional culture-based and molecular methods.

Antimicrobial Effects of Essential Oils on Oral Microbiota Biofilms: The Toothbrush In Vitro Model.

The present investigation intended to evaluate the bacteriostatic and bactericidal abilities of clove, oregano and thyme essential oils against oral bacteria in planktonic and biofilm states. Furthermore, aiming to mimic everyday conditions, a toothbrush in vitro model was developed. Determination of the minimum inhibitory concentration, minimum bactericidal concentration, minimum biofilm inhibitory concentration and minimum biofilm eradication concentration were achieved using the microdilution procedure.

Seasonality Effects on Antibacterial and Antibiotic Potentiating Activity against Multidrug-Resistant Strains of Escherichia coli and Staphylococcus aureus and ATR-FTIR Spectra of Essential Oils from Vitex gardneriana Leaves.

Plants are natural sources of several bioactive substances, which have been found in extracts, secondary metabolites, and essential oils. Several biological activities have been attributed to essential oils as antiviral, insecticidal, antiparasitic, antioxidant, and antimicrobial. The indiscriminate use of antibiotics has increased the development of resistance mechanisms of microorganisms.

Genetic Subtyping, Biofilm-Forming Ability and Biocide Susceptibility of Strains Isolated from a Ready-to-Eat Food Industry.

is a foodborne pathogen of special concern for ready-to-eat food producers. The control of its presence is a critical step in which food-grade sanitizers play an essential role. is believed to persist in food processing environments in biofilms, exhibiting less susceptibility to sanitizers than planktonic cells.

Estimating Listeria monocytogenes Growth in Ready-to-Eat Chicken Salad Using a Challenge Test for Quantitative Microbial Risk Assessment.

Currently, there is a growing preference for convenience food products, such as ready-to-eat (RTE) foods, associated with long refrigerated shelf-lives, not requiring a heat treatment prior to consumption. Because Listeria monocytogenes is able to grow at refrigeration temperatures, inconsistent temperatures during production, distribution, and at consumer's household may allow for the pathogen to thrive, reaching unsafe limits. L.

What is the Main Processing Factor Influencing Staphylococcus Species Diversity in Different Manufacturing Units?

The microbiota of traditional dry-cured sausages and industrial environment was assessed to characterize the diversity of coagulase-negative staphylococci (CNS), and establish potential relationships with hygiene level or technological characteristics. Eight processing units from South Portugal were audited according to a checklist of requirements. Environmental and products' samples at different production stages were evaluated regarding hygiene and safety criteria.

Assessment of Coagulase-Negative Staphylococci and Lactic Acid Bacteria Isolated from Portuguese Dry Fermented Sausages as Potential Starters Based on Their Biogenic Amine Profile.

Unlabelled: The aim of this study was to evaluate the decarboxylase activity of coagulase-negative staphylococci (CNS) and lactic acid bacteria (LAB) involved in meat products fermentation, in order to characterize and select the strains most suitable to be used as safe starter cultures. Isolates were obtained from traditional Portuguese dry fermented meat sausages, identified by PCR and characterized according to their technological properties. Lactobacilli and enterococci were assessed for their bacteriocinogenic potential.

Antimicrobial activity of essential oils against foodborne multidrug-resistant enterococci and aeromonads in planktonic and biofilm state.

The selection and use of natural compounds with antimicrobial activity against foodborne pathogens is of major importance. The present study evaluated the antimicrobial activity of commercial essential oils against multidrug-resistant Enterococcus spp. and Aeromonas spp.

Muscle electrical stimulation improves neurovascular control and exercise tolerance in hospitalised advanced heart failure patients.

Background: We investigated the effects of muscle functional electrical stimulation on muscle sympathetic nerve activity and muscle blood flow, and, in addition, exercise tolerance in hospitalised patients for stabilisation of heart failure.

Methods: Thirty patients hospitalised for treatment of decompensated heart failure, class IV New York Heart Association and ejection fraction ≤ 30% were consecutively randomly assigned into two groups: functional electrical stimulation (n = 15; 54 ± 2 years) and control (n = 15; 49 ± 2 years). Muscle sympathetic nerve activity was directly recorded via microneurography and blood flow by venous occlusion plethysmography.

Characterization and Technological Features of Autochthonous Coagulase-Negative Staphylococci as Potential Starters for Portuguese Dry Fermented Sausages.

The manufacture of dry fermented sausages is an important part of the meat industry in Southern European countries. These products are usually produced in small shops from a mixture of pork, fat, salt, and condiments and are stuffed into natural casings. Meat sausages are slowly cured through spontaneous fermentation by autochthonous microbiota present in the raw materials or introduced during manufacturing.

Characterization of Enterococci from Food and Food-Related Settings.

Enterococcus species are ubiquitous in nature, exist at high levels in food, and can cause severe diseases in humans. Thus, surveillance of enterococci harboring antibiotic resistance and virulence factors in food and food-related environments is needed. In the present study, 89 samples from food and food processing surfaces were collected in a cheese factory, a swine slaughterhouse, and a supermarket, and 132 Enterococcus isolates were recovered.

Magnetic nanosystem for cancer therapy using oncocalyxone a, an antitomour secondary metabolite isolated from a Brazilian plant.

This paper describes the investigation and development of a novel magnetic drug delivery nanosystem (labeled as MO-20) for cancer therapy. The drug employed was oncocalyxone A (onco A), which was isolated from Auxemma oncocalyx, an endemic Brazilian plant. It has a series of pharmacological properties: antioxidant, cytotoxic, analgesic, anti-inflammatory, antitumor and antiplatelet.

Eating quality of "Vitela Tradicional do Montado"-PGI veal and Mertolenga-PDO veal and beef.

Physicochemical and sensory characteristics were measured in veal and beef from the Portuguese Mertolenga breed having 3 quality labels as follows: Mertolenga-PDO beef and veal which apply to purebred animals and "Vitela Tradicional do Montado"-PGI veal which applies to crossbred animals. Measurements were made in longissimus lumborum muscle aged for 6days. The temperature 3h post-mortem (T3), cooking losses and Warner-Bratzler shear force (WBSF) reflected carcass weight (CW) differences between groups.

Xeroderma Pigmentosum - A case report with oral implications.

Xeroderma Pigmentosum is a rare autosomal recessive genetic disorder characterized by defective DNA repair leading to clinical and cellular hypersensitivity to ultraviolet radiation and carcinogenic agents. Important clinical features are: intense cutaneous photosensitivity, xerosis, poikiloderma, actinic keratosis, acute burning under minimal sun exposure, erythemas, hyperpigmented lentiginous macules, and malignant lesions in sun-exposed areas, including basocellular carcinoma, squamous cell carcinoma, and melanoma. There is a great involvement of many parts of the body, especially head and neck.