Paula Teixeira

Professor(a) Associado(a)

Paula Teixeira

Professor(a) Associado(a)

Generic Bio

Licenciada em Engenharia Alimentar e doutorada em Biotecnologia pela Universidade Católica Portuguesa. É Professora Associada com agregação da Escola Superior de Biotecnologia, Diretora Adjunta para o Ensino e coordenadora do 1º ciclo e da Pós-Graduação em Segurança Alimentar da mesma instituição. Leciona nas áreas da Microbiologia Alimentar e da Segurança Alimentar.

É coordenadora do grupo “Food and Nutrition” e responsável do laboratório temático “Food Microbiology” do CBQF. O objetivo global do seu grupo de investigação é contribuir para um melhor conhecimento sobre agentes patogénicos de origem alimentar, com especial foco em Listeria monocytogenes, utilizando uma abordagem "Uma Saúde".

Áreas de Investigação:

Microbiologia

Publicações

Artigo

A trans disciplinary and multi actor approach to develop high impact food safety messages to consumers: Time for a revision of the WHO - Five keys to safer food?

Paula Teixeira (with Langsrud, Solveig). 2023. Trends in Food Science & Technology

Projeto “O FUTURO” Impulsiona a Reflorestação e Conservação na Área Metropolitana do Porto

Paula Castro: "Por uma Ciência realmente ao serviço da Sociedade"

Screening and Development Pipeline for New Bioactive Ingredients in Dermocosmetics

Paula Teixeira

Paula Teixeira

Generic Bio

A trans disciplinary and multi actor approach to develop high impact food safety messages to consumers: Time for a revision of the WHO - Five keys to safer food?

Access to Information, and Concerns, Myths and Truths about Food Safety during the COVID-19 Pandemic: An Overview of the Portuguese Population

Development of a Novel Phagomagnetic-Assisted Isothermal DNA Amplification System for Endpoint Electrochemical Detection of Listeria monocytogenes

Effectiveness and Durability of a Quaternary Ammonium Compounds-Based Surface Coating to Reduce Surface Contamination

Electrostatic Assembly of Anti-Listeria Bacteriophages on a Self-Assembled Monolayer of Aminoundecanethiol: Film Morphology, Charge Transfer Studies, and Infectivity Assays

Functional Ingredients and Additives from Lemon by-Products and Their Applications in Food Preservation: A Review

Analysis of Alternative Shelf Life-Extending Protocols and Their Effect on the Preservation of Seafood Products

Bacterial levels and diversity in kitchen sponges and dishwashing brushes used by consumers

Biotechnology Approaches in Food Preservation and Food Safety

Hygiene Indicators and Salmonellae on Surfaces of Swine Carcasses from Two Slaughterhouses in Northern Portugal

Inhibition of Several Bacterial Species Isolated from Squid and Shrimp Skewers by Different Natural Edible Compounds

Marination as a Hurdle to Microbial Pathogens and Spoilers in Poultry Meat Products: A Brief Review

Microbiological Safety of Cut Melons Sold in Portuguese Retail Markets: A Pilot Study

Occurrence and Multidrug Resistance of Campylobacter in Chicken Meat from Different Production Systems

Occurrence of Fecal Bacteria and Zoonotic Pathogens in Different Water Bodies: Supporting Water Quality Management

Pasteurised eggs - A food safety solution against Salmonella backed by sensorial analysis of dishes traditionally containing raw or undercooked eggs

Protozoa as the “Underdogs” for Microbiological Quality Evaluation of Fresh Vegetables

Self-reported practices by Portuguese consumers regarding eggs’ safety: An analysis based on critical consumer handling points

Acinetobacter spp. in food and drinking water – A review

Bioactive Substances as Anti-infective Strategies against Clostridioides difficile

Characterization of a Lactiplantibacillus plantarum R23 Isolated from Arugula by Whole-Genome Sequencing and Its Bacteriocin Production Ability

Chemical-Based Methodologies to Extend the Shelf Life of Fresh Fish—A Review

Data on European kitchen layouts belonging to vulnerable consumers (elderly people and young families with children or pregnant women) and risk-takers (young single men)

Editorial: Microbiological Risks in Food Processing

Efficacy of Removing Bacteria and Organic Dirt from Hands—A Study Based on Bioluminescence Measurements for Evaluation of Hand Hygiene When Cooking

Food Safety in Local Farming of Fruits and Vegetables

Impact of high hydrostatic pressure on the stability of lytic bacteriophages cocktail Salmonelex™ towards potential application on Salmonella inactivation

Preparation and Characterization of Bioactive Chitosan-Based Films Incorporated with Olive Leaves Extract for Food Packaging Applications

Preservation of meat products: natural antimicrobial agents as an alternative to chemical antimicrobials

Salmonella in eggs: From shopping to consumption—A review providing an evidence‐based analysis of risk factors

Teaching young consumers in Europe: a multicentre qualitative needs assessment with educators on food hygiene and food safety

The Inhibitory Concentration of Natural Food Preservatives May Be Biased by the Determination Methods

Young People’s Views on Food Hygiene and Food Safety: A Multicentre Qualitative Study

Acinetobacter portensis sp. nov. and Acinetobacter guerrae sp. nov., isolated from raw meat

Biopreservation approaches to reduce Listeria monocytogenes in fresh vegetables

Data fusion of UPLC data, NIR spectra and physicochemical parameters with chemometrics as an alternative to evaluating kombucha fermentation

Impact of exposure to cold and cold-osmotic stresses on virulence-associated characteristics of Listeria monocytogenes strains

Is visual motivation for cleaning surfaces in the kitchen consistent with a hygienically clean environment?

Methods currently applied to study the prevalence of Clostridioides difficile in foods

Microbial contamination of main contact surfaces of Automated Teller Machines from Metropolitan Area of Porto

Microbiological and Chemical Quality of Portuguese Lettuce—Results of a Case Study

Non meat-based alheiras: a safer novel trend?

Non-thermal approach to Listeria monocytogenes inactivation in milk: The combined effect of high pressure, pediocin PA-1 and bacteriophage P100

Rat Olfactory Mucosa Mesenchymal Stem/Stromal Cells (OM-MSCs): A Characterization Study

Screening of Bacteriocinogenic Lactic Acid Bacteria and Their Characterization as Potential Probiotics

Traditional Methods of Analysis for Listeria monocytogenes

Using tactile cold perceptions as an indicator of food safety-a hazardous choice

An introduction to current food safety needs

Are meats indeed sold in Portugal without Clostridioides dificcile?

Evaluation of the microbiological safety and sensory quality of a sliced cured-smoked pork product with protective cultures addition and modified atmosphere packaging

Influence of oregano essential oil on the inhibition of selected pathogens in "Alheira" during storage

Inhibitory Effect of Lactobacillus plantarum FL75 and Leuconostoc mesenteroides FL14 against Foodborne Pathogens in Artificially Contaminated Fermented Tomato Juices

Microbiological characterization of different formulations of alheiras (fermented sausages)

Microbiological contamination of reusable plastic bags for food transportation

Microbiological quality of raw berries and their products: A focus on foodborne pathogens

Natural antimicrobial agents as an alternative to chemical antimicrobials in the safety and preservation of food products

New Bacteria, method and uses thereof

Risk communication strategies (on listeriosis) for high-risk groups

Survival of clinical and food Acinetobacter spp. isolates exposed to different stress conditions

Biocontrol strategies for Mediterranean-style fermented sausages

Combined effect of pediocin bacHA-6111-2 and high hydrostatic pressure to control Listeria innocua in fermented meat sausage

Effects of Lactobacillus plantarum bacteriocinogenic culture on physicochemical, microbiological, and sensorial characteristics of "Chouriço Vinha d'Alhos", A traditional Portuguese Sausage

Environmental footprint of emerging technologies, regulatory and legislative issues

Genome Sequence of Listeria monocytogenes 2542, a Serotype 4b Strain from a Cheese-Related Outbreak in Portugal

Human umbilical cord blood plasma as an alternative to animal sera for mesenchymal stromal cells in vitro expansion - A multicomponent metabolomic analysis

In vitro antimicrobial activities of various essential oils against pathogenic and spoilage microorganisms

Processing slime from snail (Helix aspersa maxima): A preliminary study on the effect on microbial load

Risk communication

Staphylococcus aureus , a Food Pathogen: Virulence Factors and Antibiotic Resistance

The protective effect of food matrices on Listeria lytic bacteriophage P100 application towards high pressure processing

Biofilm formation by persistent and non-persistent Listeria monocytogenes strains on abiotic surfaces

Biopreservation strategies in combination with mild high pressure treatments in traditional Portuguese ready-to-eat meat sausage

Characterization of anti-listerial bacteriocin produced by lactic acid bacteria isolated from traditional fermented foods from Cambodia

Detection of premature stop codons leading to truncated internalin A among food and clinical strains of Listeria monocytogenes