Minimally processed fruits as vehicles for foodborne pathogens

The consumption of minimally processed fruit (MPF) has increased over the last decade due to a novel trend in the food market along with the raising consumers demand for fresh, organic, convenient foods and the search for healthier lifestyles. Although represented by one of the most expanded sectors in recent years, the microbiological safety of MPF and its role as an emergent foodborne vehicle has caused great concern to the food industry and public health authorities. Such food products may expose consumers to a risk of foodborne infection as they are not subjected to prior microbial lethal methods to ensure the removal or destruction of pathogens before consumption. A considerable number of foodborne disease cases linked to MPF have been reported and pathogenic strains of Salmonella enterica, Escherichia coli, Listeria monocytogenes, as well as Norovirus accounted for the majority of cases. Microbial spoilage is also an issue of concern as it may result in huge economic losses among the various stakeholders involved in the manufacturing and commercialization of MPF. Contamination can take place at any step of production/manufacturing and identifying the nature and sources of microbial growth in the farm-to-fork chain is crucial to ensure appropriate handling practices for producers, retailers, and consumers. This review aims to summarize information about the microbiological hazards associated with the consumption of MPF and also highlight the importance of establishing effective control measures and developing coordinated strategies in order to enhance their safety.info:eu-repo/semantics/publishedVersio

Orientação para o mercado e desempenho empresarial

Através do presente estudo pretendemos aprofundar o tema do desempenho e da competitividade organizacional tendo em conta os processos de orientação para o mercado. Foram também introduzidas as dimensões de empreendedorismo e de innovativeness como variáveis de mediação. Os recursos (na óptica da teoria baseada nos recursos) foram também analisados, enquanto pano de fundo potenciador de capacidades dinâmicas. Para a concretização deste trabalho foi aplicado um inquérito por questionário a uma amostra de 201 empresas e realizado um conjunto de procedimentos estatísticos dos quais destacamos a regressão linear múltipla e o modelo de equações estruturais. Foi possível identificar uma relação linear entre as variáveis de orientação para o mercado e o desempenho e também uma relação linear entre as variáveis de mediação de empreendedorismo e innovativeness e a orientação para o mercado, que influenciam, por sua vez, o próprio desempenho. No entanto, o modelo de equações estruturais permite identificar dois tipos de recursos como determinantes neste processo: os recursos experimentais e os recursos físicos. Estes recursos assumem-se, assim, estrategicamente como fundamentais para explicar este modelo numa perspectiva global

Main challenges expected from the impact of climate change on microbial biodiversity of table olives: Current status and trends

Climate change is a global emergency that is affecting agriculture in Mediterranean countries, notably the production and the characteristics of the final products. This is the case of olive cultivars, a source of olive oil and table olives. Table olives are the most important fermented vegetables in the Mediterranean area, whose world production exceeds 3 million tons/year. Lactic acid bacteria and yeast are the main microorganisms responsible for the fermentation of this product. The microbial diversity and population dynamics during the fermentation process are influenced by several factors, such as the content of sugars and phenols, all of which together influence the quality and safety of the table olives. The composition of fruits is in turn influenced by environmental conditions, such as rainfall, temperature, radiation, and the concentration of minerals in the soil, among others. In this review, we discuss the effect of climate change on the microbial diversity of table olives, with special emphasis on Spanish and Portuguese cultivars. The alterations expected to occur in climate change scenario(s) include changes in the microbial populations, their succession, diversity, and growth kinetics, which may impact the safety and quality of the table olives. Mitigation and adaptation measures are proposed to safeguard the authenticity and sensorial features of this valuable fermented food while ensuring food safety requirements.TOBE project (RTI2018-100883-B-I00, MCIU/AEI/FEDER,UE; PAIDI2020-00162info:eu-repo/semantics/publishedVersio

Assessing an E- learning and B- Learning Model: a Study of Perceived Satisfaction

Comunicação apresentada na 7ª Conferência ICERI, 17-19 novembro de 2014, Sevilha, Espanh

Growth of Escherichia coil, Salmonella enterica and Listeria spp., and their inactivation using ultraviolet energy and electrolyzed water, on 'Rocha' fresh-cut pears

The present study aimed at evaluating the growth of Escherichia coil, Salmonella enterica, and Listeria spp. and studying the efficacy of Ultraviolet-C (UV-C) irradiation, acidic electrolyzed (AEW) and neutral electrolyzed (NEW) waters in the reduction of these bacteria on 'Rocha' pear. Fresh-cut pieces were inoculated and incubated at 4-20 degrees C for 8 days. Inoculated pears were treated with UV-C (2.5-10 kJ/m(2)), AEW, NEW and sodium hypochlorite (SH) and microbiological and quality parameters were evaluated. The three bacteria, inoculated at 6.1-6.2 log cfu/g, grew on the pear at high growth rates at 12 and 20 degrees C reaching populations of 8.1-8.6 log cfu/g, in 24 h. At 8 degrees C the microorganisms increased their populations by at least 1 log cfu/g in three days. At 4 degrees C adaptation phases of less than 24 h for Listeria spp. were measured before exponential growth occurred and the enterobacteria did not grow despite having survived for 8 days. AEW and NEW caused microbial reductions similar to SH, of approximately 1 log cfu/ g, while the best UV-C dose (7.5 kJ/m(2)) of at least 2.4 log cfu/g. Fresh-cut pears were a good substrate for foodborne bacteria emphasizing the importance of preventing contaminations and cross contaminations. The UV-C was more effective than the chemical decontaminations, as it provided superior microbial reductions without greatly affecting the quality of pears. (C) 2017 Elsevier Ltd. All rights reserved.Fundacao para a Ciencia e Tecnologia (FCT) [PTDC-PTDC/AGR-ALI/111687/2009]FCT [SFRH/BD/76745/2011

Practices and consumption of Portuguese youth in digital environments

Na cultura juvenil, as lógicas de mobilidade, multiscreen e multitarefa permitem equacionar novas práticas mediáticas numa era de convergência das plataformas digitais e dos consumos em cross-media. Neste artigo, descrevemos indicadores de atividades online de jovens portugueses com o objetivo de analisar as suas práticas mediáticas digitais e os consumos em rede que decorrem da apropriação dos recursos técnicos. O estudo empírico foi operacionalizado com recurso ao inquérito por questionário, aplicado a uma amostra de 1814 estudantes a frequentar o Ensino Básico (3º ciclo), Secundário e Profissional, em estabelecimentos de ensino nas 18 capitais de distrito de Portugal Continental. Os resultados revelam que as práticas sociais em rede têm maior prevalência e que os consumos digitais de acesso são os mais constantes: em rigor, os consumos mais significativos estão associados ao entretenimento, com diferentes práticas mobilizadas. Numa perspetiva de sociabilidade em rede orientada à interação com os pares, verificámos que as competências técnicas podem limitar o consumo tecnológico destes jovens.The logic of mobility, multi-screen and multitasking in youth culture allow us to equate new media practices in an era of convergence of digital platforms and cross-media consumption. This paper describes online activities indicators of Portuguese young people with the aim of analyzing your digital media consumption practices and networking resulting from the appropriation of technical resources. The empirical study was carried out with use of questionnaire survey applied to a sample of 1814 students attending basic education (3rd cycle), Secondary and Vocational in schools in the 18 capitals of Portugal Continental district. The results show that social networking practices are more prevalent and that digital access consumption is the most constant: in fact, the most significant consumption is associated with entertainment, with different practices mobilized. From a peer-to-peer network sociability perspective, we have found that technical skills may limit the technological use of these young people.info:eu-repo/semantics/publishedVersio

O papel da "agenda 21 local" enquanto instrumento de gestão

Trabalho apresentado no ESADR 2013, Alimentar mentalidades, vencer a crise global. outubro 2013, Évora, Portuga

Production of split table olives of the Cobrancosa cultivar: a kinetic study of the fermentation profile

The aim of this study was to evaluate the effect of the Cobrancosa cultivar olive ripeness on the physicochemical parameters and model their progression profile throughout the fermentation period. Green and turning color olives undertook fermentation due to fruit and environmental microbiota resulting in final brines with the required acidity values and absence of coliforms, Escherichia coli, Salmonella and Listeria monocytogenes. The Monod model was used to explain the changes of a(W), total acidity and total phenolic content in the brines, and the same kinetic with inhibition was fitted to the changes of reducing sugar concentration in the brines. The inverse power model was adjusted to salt content in brines, a(W), total acidity, reducing sugars and total phenolic content in the olives. The Naperian logarithmic function was fitted to the changes of the surface color parameter (-a/b) of the fruits. For both olives, the models adjusted to the experimental data were the same, showing a similar trend in the physicochemical profiles, probably due to the previously fruit splitting, which promotes nutrients diffusing into the brines and the influx of salt into the olives during fermentation. However, different model parameters were estimated, depending on the ripeness degree, namely for total acidity, reducing sugars and total phenolic content of the brines, showing lower nutrients diffusion rates from the unripe olive pulp, through the skin into the brine, due to the hardness of the cell wall structures in this maturation stage.info:eu-repo/semantics/publishedVersio

A satisfação organizacional no sector da saúde: O caso de um Hospital SA

O presente artigo pretende dar conta dos resultados obtidos a partir de um estudo de caso realizado, em 2005, num hospital S.A.. O referido estudo propunha-se aferir o grau de satisfação sentido pelos clientes internos, em relação ao hospital, partindo de dois vectores fundamentais: o Serviço de Recursos Humanos e o processo de mudança política e sócio organizacional em curso. Utilizando o inquérito por questionário como técnica de recolha de informação privilegiada concluiu-se, genericamente, que os indivíduos se encontram moderadamente satisfeitas com a organização sendo o serviço de recursos humanos um espelho reflector de todas as medidas levadas a cabo pelo Conselho de Administração. Concluiu-se também que os indivíduos desenvolvem um moderado compromisso com o processo de mudança embora considerem, na generalidade, que esta é deficientemente comunicada. Em função dos resultados obtidos o departamento de Psicologia e Sociologia recomendou um conjunto de metodologias, especificamente orientadas para o desenvolvimento inter e intra pessoal, com o objectivo de fomentar os fluxos de comunicação interna

Efficacy of electrolyzed water to inactivate foodborne pathogens on fresh-cut apples

Chlorine is the most common disinfectant used in the fresh-cut industry but nowadays environmental and health risks have led to the need to find new sanitizers. Electrolyzed water (EW) appears to be a promising alternative. In this work, disinfection efficacy of acidic (AEW) and neutral (NEW) electrolyzed water in fresh-cut apple slices inoculated with Escherichia coli, Listeria innocua or Salmonella choleraesuis was studied. Apple slices were inoculated with a 10(7) cfu/ml suspension of pathogens and treated with the sanitizer EW solutions, with 100 or 50 ppm of free chlorine solutions and with distilled water. Population reduction was determined 30 min after washings and untreated apple slices were used as control in all assays. AEW100 was the treatment with more effective bactericidal activity followed by NEW100 and AEW50. EW had higher or similar efficacy than chlorine treatments in all tested conditions