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Food Technology and Safety

SCI papers since 2009

Publications of the "Food Technology Lab" team members


Lawal, O.U., Fraqueza, M.J., Bouchami, O., Worning, P., Bartels, M.D., Goncalves, M.L., Paixao, P., Goncalves, E., Toscano, C., Empel, J., Urbas, M., Dominguez, M.A., Westh, H., de Lencastre, H., Miragaia, M., 2021. Foodborne Origin and Local and Global Spread of Staphylococcus saprophyticus Causing Human Urinary Tract Infections. Emerg Infect Dis 27, 880-893.

Silva, M.F., Pereira, A.L., Fraqueza, M.J., Pereira, G., Mateus, L., Lopes-da-Costa, L., Silva, E., 2021. Genomic and Phenotypic Characterization of Campylobacter fetus subsp. venerealis Strains. Microorganisms 9.


Andrade, J.C., Joao, A.L., Alonso, C.D., Barreto, A.S., Henriques, A.R., 2020. Genetic Subtyping, Biofilm-Forming Ability and Biocide Susceptibility of Listeria monocytogenesStrains Isolated from a Ready-to-Eat Food Industry. Antibiotics-Basel 9.

Bernardo, R., Barreto, A.S., Nunes, T., Henriques, A.R., 2020. Estimating Listeria monocytogenes growth in ready-to-eat chicken salad using a challenge test for quantitative microbial risk assessment. Risk Analysis 40, 2427-2441.

Borges, A.F., Cozar, A., Patarata, L., Gama, L.T., Alfaia, C.M., Fernandes, M.J., Fernandes, M.H., Perez, H.V., Fraqueza, M.J., 2020. Effect of high hydrostatic pressure challenge on biogenic amines, microbiota, and sensory profile in traditional poultry- and pork-based semidried fermented sausage. J. Food Sci. 85, 1256-1264.

Bouchami, O., Fraqueza, M.J., Faria, N.A., Alves, V., Lawal, O.U., de Lencastre, H., Miragaia, M., 2020. Evidence for the Dissemination to Humans of Methicillin-Resistant Staphylococcus aureus ST398 through the Pork Production Chain: A Study in a Portuguese Slaughterhouse. Microorganisms 8.

Dias, I., Laranjo, M., Potes, M.E., Agulheiro-Santos, A.C., Ricardo-Rodrigues, S., Fialho, A.R., Vestia, J., Fraqueza, M.J., Oliveira, M., Elias, M., 2020. Autochthonous Starter Cultures Are Able to Reduce Biogenic Amines in a Traditional Portuguese Smoked Fermented Sausage. Microorganisms 8.

Elias, M., Laranjo, M., Potes, M.E., Agulheiro-Santos, A.C., Fernandes, M.J., Garcia, R., Fraqueza, M.J., 2020. Impact of a 25% Salt Reduction on the Microbial Load, Texture, and Sensory Attributes of a Traditional Dry-Cured Sausage. Foods 9.

Fraqueza, M.J., Laranjo, M., Alves, S., Fernandes, M.H., Agulheiro-Santos, A.C., Fernandes, M.J., Potes, M.E., Elias, M., 2020. Dry-Cured Meat Products According to the Smoking Regime: Process Optimization to Control Polycyclic Aromatic Hydrocarbons. Foods 9, 91

Lourenco, S.C., Fraqueza, M.J., Fernandes, M.H., Moldao-Martins, M., Alves, V.D., 2020. Application of Edible Alginate Films with Pineapple Peel Active Compounds on Beef Meat Preservation. Antioxidants 9.

Patarata, L., Martins, S., Silva, J.A., Fraqueza, M.J., 2020. Red Wine and Garlic as a Possible Alternative to Minimize the Use of Nitrite for Controlling Clostridium Sporogenes and Salmonella in a Cured Sausage: Safety and Sensory Implications. Foods 9

Patarata, L., Novais, M., Fraqueza, M.J., Silva, J.A., 2020. Influence of Meat Spoilage Microbiota Initial Load on the Growth and Survival of Three Pathogens on a Naturally Fermented Sausage. Foods 9.

Santos, D.I., Fraqueza, M.J., Pissarra, H., Saraiva, J.A., Vicente, A.A., Moldao-Martins, M., 2020. Optimization of the Effect of Pineapple By-Products Enhanced in Bromelain by Hydrostatic Pressure on the Texture and Overall Quality of Silverside Beef Cut. Foods 9.

Vatascinova, T., Pipova, M., Fraqueza, M.J.R., Mal'a, P., Dudrikova, E., Drazovska, M., Laukova, A., 2020. Short communication: Antimicrobial potential of Lactobacillus plantarum strains isolated from Slovak raw sheep milk cheeses. J. Dairy Sci. 103, 6900-6903.



Cota, J.B., da Silva, V.F., Chambel, L., Veloso, M.G., Vieira-Pinto, M., Oliveira, M., 2019. Pheno and genotyping of Salmonella from slaughtered pigs in a Portuguese abattoir reveal differential persistence ability. Vet Microbiol 239.

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., 2019. High hydrostatic pressure and time effects on hygienic and physical characteristics of natural casings and condiments used in the processing of cured meat sausage. Innov. Food Sci. & Emerging Technol. 58.

Fraqueza, M.J., Rocha, J.M., Laranjo, M., Potes, M.E., Fialho, A.R., Fernandes, M.J., Fernandes, M.H., Barreto, A., Semedo-Lemsaddek, T., Elias, M., 2019. What is the Main Processing Factor Influencing Staphylococcus Species Diversity in Different Manufacturing Units? J. Food Sci. 84, 2932-2943.

Laranjo, M., Potes, M.E., Gomes, A., Vestia, J., Garcia, R., Fernandes, M.J., Fraqueza, M.J., Elias, M., 2019. Shelf-life extension and quality improvement of a Portuguese traditional ready-to-eat meat product with vinegar. Internat. J. Food Sci. Technol. 54, 132-140.

Quendera, A.P., Barreto, A.S., Semedo-Lemsaddek, T., 2019. Antimicrobial activity of essential oils against foodborne multidrug-resistant enterococci and aeromonads in planktonic and biofilm state. Food Sci. Technol. Internat. 25, 101-108



Alfaia, C.M., Gouveia, I.M., Fernandes, M.H., Fernandes, M.J., Semedo-Lemsaddek, T., Barreto, A.S., Fraqueza, M.J., 2018. Assessment of Coagulase-Negative Staphylococci and Lactic Acid Bacteria Isolated from Portuguese Dry Fermented Sausages as Potential Starters Based on Their Biogenic Amine Profile. J. Food Sci.

Semedo-Lemsaddek, T., Pedroso, N.M., Freire, D., Nunes, T., Tavares, L., Verdade, L.M., Oliveira, M., 2018. Otter fecal enterococci as general indicators of antimicrobial resistance dissemination in aquatic environments. Ecological Indicators 85, 1113-1120.

Touret, T., Oliveira, M., Semedo-Lemsaddek, T., 2018. Putative probiotic lactic acid bacteria isolated from sauerkraut fermentations. Plos One 13, e0203501.



Alves, S.P., Alfaia, C.M., Skrbic, B.D., Zivancev, J.R., Fernandes, M.J., Bessa, R.J.B., Fraqueza, M.J., 2017. Screening chemical hazards of dry fermented sausages from distinct origins: Biogenic amines, polycyclic aromatic hydrocarbons and heavy elementsJ Food Compos Anal 59, 124-131.

Alves, S.P., Fernandes, M.J., Fernandes, M.H., Bessa, R.J.B., Laranjo, M., A-Santos, A.C., Elias, M., Fraqueza, M.J., 2017. Quality and acceptability of dry fermented sausages prepared with low value pork raw materialJ Food Process Pres 41, e12823.

Garcia-Diez, J., Alheiro, J., Falco, V., Fraqueza, M.J., Patarata, L., 2017. Chemical characterization and antimicrobial properties of herbs and spices essential oils against pathogens and spoilage bacteria associated to dry-cured meat productsJ. Essent. Oil Res. 29, 117-125.

Garcia-Diez, J., Alheiro, J., Pinto, A.L., Falco, V., Fraqueza, M.J., Patarata, L., 2017. Synergistic activity of essential oils from herbs and spices used on meat products against food borne pathogens. Natural Product Communications 12, 281-286.

Garcia-Diez, J., Alheiro, J., Pinto, A.L., Soares, L., Falco, V., Fraqueza, M.J., Patarata, L., 2017. The impact of essential oils on consumer acceptance of chourico de vinho - a dry-cured sausage made from wine-marinated meat - assessed by the hedonic scale, jar intensity scale and consumers' "will to consume and purchase"J. Food Process. Pres. 41, e13056.

Garcia-Diez, J., Alheiro, J., Pinto, A.L., Soares, L., Falco, V., Fraqueza, M.J., Patarata, L., 2017. Influence of food characteristics and food additives on the antimicrobial effect of garlic and oregano essential oilsFoods 6, 44.

Henriques, A.R., Cristino, J.M., Fraqueza, M.J., 2017. 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 PortugalJ. Food Protect. 80, 551-560.

Henriques, A.R., Fraqueza, M.J., 2017. Biofilm-forming ability and biocide susceptibility of Listeria monocytogenes strains isolated from the ready-to-eat meat-based food products food chain. Lwt-Food Sci Technol 81, 180-187.

Henriques, A.R., Gama, L.T., Fraqueza, M.J., 2017. Tracking Listeria monocytogenes contamination and virulence-associated characteristics in the ready-to-eat meat-based food products industry according to the hygiene levelInt J Food Microbiol 242, 101-106.

Laranjo, M., Elias, M., Fraqueza, M.J., 2017. The use of starter cultures in traditional meat productsJ. Food Qual. 2017, 9546026.

Laranjo, M., Gomes, A., Agulheiro-Santos, A.C., Potes, M.E., Cabrita, M.J., Garcia, R., Rocha, J.M., Roseiro, L.C., Fernandes, M.J., Fraqueza, M.J., Elias, M., 2017. Impact of salt reduction on biogenic amines, fatty acids, microbiota, texture and sensory profile in traditional blood dry-cured sausagesFood Chem 218, 129-136.

Laranjo, M., Talon, R., Laukova, A., Fraqueza, M.J., Elias, M., 2017. Traditional meat products: Improvement of quality and safetyJ. Food Qual. 2017, 2873793.

Santos, S.C., Fraqueza, M.J., Elias, M., Barreto, A.S., Semedo-Lemsaddek, T., 2017. Traditional dry smoked fermented meat sausages: Characterization of autochthonous enterococci. Lwt-Food Sci Technol 79, 410-415.



Garcia-Diez, J., Alheiro, J., Pinto, A.L., Soares, L., Falco, V., Fraqueza, M.J., Patarata, L. 2016. Behaviour of food-borne pathogens on dry cured sausage manufactured with herbs and spices essential oils and their sensorial acceptability. Food Control 59:262-270. 

Semedo-Lemsaddek, T., Tavares, M., Sao Braz, B., Tavares, L., Oliveira, M. 2016. Enterococcal infective endocarditis following periodontal disease in dogs. Plos One 11:e0146860 

Fraqueza, M.J., Ribeiro, S.A., Pereira, S.C., Fernandes, M.H., Fernandes, M.J., Barreto, A.S. 2016. Genetic and antibiotic resistance profiles of thermophilic Campylobacter spp. isolated from quails (Coturnix coturnix japonica) in a Portuguese slaughterhouse. Food Control 59:337-344. 

Laranjo, M., Gomes, A., Agulheiro-Santos, A.C., Potes, M.E., Cabrita, M.J., Garcia, R., Rocha, J.M., Roseiro, L.C., Fernandes, M.J., Fernandes, M.H., Fraqueza, M.J., Elias, M., 2016. Characterisation of "Catalao" and "Salsichao" Portuguese traditional sausages with salt reduction. Meat Sci. 116, 34-42.

Laranjo, M., Gomes, A., Potes, M.E., Fernandes, M.J., Fraqueza, M.J., Elias, M., 2016. Development of a long-life vacuum-packaged ready-to-eat meat product based on a traditional Portuguese seasoned meat. Int. J. Food Sci. Technol. 51, 1150-1158.

Mottola, C., Semedo-Lemsaddek, T., Mendes, J.J., Melo-Cristino, J., Tavares, L., Cavaco-Silva, P., Oliveira, M., 2016. Molecular typing, virulence traits and antimicrobial resistance of diabetic foot staphylococci. J, Biomed. Sci. 23, 10.

Oliveira, M., Tavares, M., Gomes, D., Touret, T., São Braz, B., Tavares, L., Semedo-Lemsaddek, T., 2016. Virulence traits and antibiotic resistance among enterococci isolated from dogs with periodontal disease. Comparative Immunology, Microb. Infect. Dis. 46, 27-31.

Quendera, A.P., Varela, C., Barreto, A.S., Semedo-Lemsaddek, T., 2016. Characterization of Listeria monocytogenes from food and food-related settings. Int. Food Res. J. 23, 909-912.

Seixas, R., Santos, T.R., Machado, J., Tavares, L., Bernardo, F., Semedo-Lemsaddek, T., Oliveira, M., 2016. Phenotypic and Molecular Characterization of Salmonella 1,4, 5 ,12:i:- R-Type ASSuT Isolates from Humans, Animals, and Environment in Portugal, 2006-2011. Foodborne Pathogens and Disease 13, 633-641.

Semedo-Lemsaddek, T., Carvalho, L., Tempera, C., Fernandes, M.H., Fernandes, M.J., Elias, M., Barreto, A.S., Fraqueza, M.J., 2016. Characterization and Technological Features of Autochthonous Coagulase-Negative Staphylococci as Potential Starters for Portuguese Dry Fermented Sausages. J. Food Sci. 81, M1197-M1202.

Semedo-Lemsaddek, T., Mottola, C., Alves-Barroco, C., Cavaco-Silva, P., Tavares, L., Oliveira, M., 2016. Characterization of multidrug-resistant diabetic foot ulcer enterococci. Enfermedades Infecciosas Y Microbiologia Clinica 34, 114-116.



Craveiro, S., Alves-Barroco, C., Crespo, M.T.B., Barreto, A.S., Semedo-Lemsaddek, T. 2015. Aeromonas biofilm on stainless steel: efficiency of commonly used disinfectants. Int. J. Food Sci. Technol. 50:851-856.

Fraqueza, M.J. 2015. Antibiotic resistance of lactic acid bacteria isolated from dry-fermented sausages. Int. J. Food Microbiol. 212:76-88.

Alfaia, A., Alfaia, C.M., Patarata, L., Fernandes, M.J., Fernandes, M.H., Elias, M., Ribeiro, M.R., Fraqueza, M.J. 2015. Binomial effects of high isostatic pressure and time on the microbiological, sensory characteristics and lipid composition stability of vacuum packed dry fermented sausages "chourico". Innovative Food Sci. Emerging Technol. 32:37-44. 

Soares-Santos, V., Barreto, A.S., Semedo-Lemsaddek, T. 2015. Characterization of Enterococci from food and food-related settings. J. Food Prot. 78:1320-1326.

Laranjo, M., Agulheiro-Santos, A.C., Potes, M.E., Cabrita, M.J., Gracia, R., Fraqueza, M.J., Elias, M. 2015. Effects of genotype, salt content and calibre on quality of traditional dry-fermented sausages. Food Control 56:119-127. 

Alves, S.P., Alfaia, C.M., Skrbic, B., Durisic-Mladenovic, N., Fernandes, M.J., Bessa, R.J.B., Fraqueza, M.J., 2015. Tracing nutritional composition of dry fermented sausages from distinct origins. J. Food Process. Preserv. 39:2969-2978.


Duarte, A., Santos, A., Mangueiro, V., Martins, A. Fraqueza, M.J., Caniça, M., Domingues, F.C., Oleastro, M. 2014. Human, food and animal Campylobacter spp. isolated in Portugal: High genetic diversity and antibiotic resistance rates. Int. J. Antimicrob. Agents 44:306-313.

Henriques, A.R., Gama, L.T., Fraqueza, M.J. 2014. Assessing Listeria monocytogenes presence in Portuguese ready-to-eat meat processing industries based on hygienic and safety. Food Res. Int. 63:81-88.

Fraqueza, M.J., Martins, A., Borges, A.,C., Fernandes, M.H., Fernandes, M.J., Vaz, Y., Bessa, R.J.B., Barreto, A.S. 2014. Antimicrobial resistance among Campylobacter spp. Starins isolated from diferente poultry production systems at slaughterhouse level. Poultry Sci. 93:1578-1586.

Bexiga, R., Rato, M.G., Lemsaddek, A., Semedo-Lemsaddek, T., Carneiro, C., Pereira, H., Mellor, D.J., Ellis, K.A., Vilela, C.L. 2014. Dynamics of bovine intramammary infections due to coagulase-negative stahylococci on four farms. J. Dairy Res. 81: 208-214.

Oliveira, M., Barroco, C., Mottola, C., Santos, R., Lemsaddek, A., Tavares, L., Semedo-Lemsaddek, T., 2014. First report of Corynebacterium pseudotuberculosis from caseous lymphadenitis lesions in Black Alentejano pig (Sus scrofa domesticus). BMC Vet. Res. 10:218

Rijo, P., Duarte, A., Francisco, A.P., Semedo-Lemsaddek, T., Simoes, M.F., 2014. In vitro antimicrobial activity of royleanone derivatives against gram-positive bacterial pathogens. Phytother. Res. 28: 76-81. 

Clemente, L., Correia, I., Themudo, P., Neto, I., Caniça, M., Bernardo, F. 2014. Antimicrobial susceptibility of Salmonella enterica isolates from healthy breeder and broiler flocks in PortugalVet. J. 200:276-281.

Seixas, R., Gabriel, M., Machado. J., Tavares, L., Bernardo, F., Oliveira, M. 2014. Effect of simulated gastrointestinal conditions on biofilm formation by Salmonella 1,4,[5],12:i:-. TheScientificWorldJournal 2014: 153956.

 Seixas, R., Machado, J., Bernardo, F., Vilela, C.L., Oliveira, M. 2014. Biofilm formation by Salmonella enterica serovar 1,4,[5],12:i:- Portuguese isolates: a phenotypic, genotypic and socio-geographic analysisMicrobiol. 68:670-677.



Ferreira, S., Fraqueza, M.J., Queiroz, J.A., Domingues, F.C., Oleastro M. 2013. Genetic diversity, antibiotic resistance and biofilm-forming ability of Arcobacter butzleri isolated from poultry and environment from a Portuguese slaughterhouse. Int. J. Food Microbiol. 162, 82-88.

Monteiro, A.C.G., Gomes, E., Barreto, A.S., Silva, M.F., Fontes, M.A., Bessa, R.J.B., Lemos, J.P.C. 2013. Eating quality of "Vitela Tradicional do Montado"-PGI veal and Mertolenga-PDO veal and beef. Meat Sci. 94:63-68.

Rijo, P., Duarte, A., Francisco, A.P., Semedo-Lemsaddek, T., Simões, M.F. 2013. In vitro antimicrobial activity of royleanone derivatives against Gram positive bacterial pathogens. Phytother. Res. 28:76-81.

Semedo-Lemsaddek, T., Nóbrega, C.S., Ribeiro, T., Pedroso, N.M., Sales-Luís, T., Rosalino, M., Lemsaddek, A., Tenreiro, R., Tavares, L., Vilela, C.L., Oliveira, M. 2013. Virulence traits and antibiotic resistance among enterococci isolated from Eurasian otter (Lutra lutra) in Portugal. Vet. Microbiol. 163: 378-382.

Almeida, I., Guerra, M.M., Martins, M., Costa, J., Bernardo, F. 2013. Aflatoxin B1 and zearalenone in dairy feeds in Portugal 2009-2011Mycotoxin Res. 29:131–133.



Fraqueza, M.J., Alfaia, C.M., Barreto, A.S. 2012. Biogenic amine formation in turkey meat under modified atmosphere packaging with extended shelf life: Index of freshness. Poultry Sci. 91:1465-1472.

Quaresma, M.A.G., Trigo-Rodrigues, I., Alves, S.P., Martins, S.I.V., Barreto, A.S., Bessa, R.J.B. 2012. Nutritional evaluation of the lipid fraction of Iberian red deer (Cervus elaphus hispanicus) tenderloin. Meat Sci. 92:519-524.

Martins, H.M., Almeida, I.F., Camacho, C.R., Santos, S.M., Costa, J. M., Bernardo, F. 2012. Occurrence of fumonisins in feed for swine and horsesIberoam. Micol. 29:175-177.

Martins, H.M., Almeida, I., Camacho, C., Costa, J.M., Bernardo, F. 2012. A survey on the occurrence of ochratoxin A in feeds for swine and laying hensMycotoxin Res. 28:107-110

Oliveira, M., Vieira-Pinto, M., Martins da Costa, P., Vilela, C.L., Martins, C., Bernardo, F. 2012. Occurrence of Salmonella spp. in samples from pigs slaughtered for consumption: A comparison between ISO 6579:2002 and 23S rRNA fluorescent in situ hybridization methodFood Res. Int. 45:984-988.



Lauková, A., Fraqueza, M.J., Strompfová, V., Simonová, M.P., Elias, M., Barreto, A. 2011. Bacteriocinogenic activity of Enterococcus faecalis strains from chouriço, traditional sausage produced in southern Portugal. African J. Microbiol. Res. 5:334-339.

Fraqueza, M.J., Barreto, A.S. 2011. Gas mixtures approach to improve turkey meat shelf life under modified atmosphere packaging: the effect of carbon monoxide. Poultry Sci. 90: 2076-2084.

Ribeiro, T., Oliveira, M., Fraqueza, M.J., Lauková, A., Elias, M., Tenreiro, R., Barreto, A.S., Semedo-Lemsaddek, T. 2011. Antibiotic resistance and virulence factors among enterococci isolated from chouriço, a traditional Portuguese dry fermented sausage. J. Food Prot. 74: 465-469.

Quaresma, M.A.G., Trigo-Rodrigues, I., Pereira-Silva, R., Santos, N., Alves, S.P., Lemos J.P.C., Barreto, A.S., Bessa, R.J.B. 2011. Nutritional evaluation of the lipid fraction of feral wild boar (Sus scrofa scrofa) meat. Meat Sci. 89:457-461. 

Almeida, I., Martins, H.M., Santos, S., Costa, J.M., Bernardo, F. 2011. Co-occurrence of mycotoxins in swine feed produced in PortugalMycotoxin Res. 27:177-181. 

Almeida, I.F.M., Martins, H.M.L., Santos, S.M.O., Freitas, M.S., da Costa, J.M.G.N., Bernardo, F.M.D. 2011. Mycobiota and aflatoxin B1 in feed for farmed Sea Bass (Dicentrarchus labrax)Toxins 3:163-171.

da Costa, P.M., Oliveira, M., Ramos, B., Bernardo, F. 2011. The impact of antimicrobial use in broiler chickens on growth performance and on the occurrence of antimicrobial-resistant Escherichia coliLivestock Sci. 136: 262-269.



Carlos, A. R., Semedo-Lemsaddek, T., Barreto-Crespo, M.T., Tenreiro, R. 2010. Transcriptional analysis of virulence-related genes in enterococci from distinct origins. J. Appl. Microbiol. 108:1563-1575.

Latorre-Moratalla, M.L., Bover-Cid, S., Talon, R., Garriga, M., Zanardi, E., Lanieri, A., Fraqueza, M.J., Elias, M., Drosinos, E.H., Vidal-Carou, M.C. 2010. Strategies to reduce biogenic amine accumulation in traditional sausage manufacturing. LWT Food Sci. Technol. 43:20-25.

15) Latorre-Moratalla, M.L., Bover-Cid, S., Talon, R., Garriga, M., Zanardi, E., Ianieri, A., Fraqueza, M.J., Elias, M., Drosinos, E.H. and Vidal-Carou, M.C. 2010. Distribution of aminogenic activity among potential autochthonous starter cultures for dry fermented sausages. J. Food Prot. 73:524-528.

Almeida, I., Martins, H.M., Marques, M.F., Magalhães, S., Bernardo, F. 2010. Mycobiota and Ochratoxin A in laboratory mice feed: preliminary studyRes. Commun. 34:381-386.

Oliveira, M., Santos, V., Fernandes, A., Bernardo, F., Vilela, C.L. 2010. Antimicrobial resistance and in vitro biofilm-forming ability of enterococci from intensive and extensive farming broilersPoultry Sci. 89: 1065-1069.

da Costa, P.M., Bica, A., Vaz-Pires, P., Bernardo, F. 2010 Changes in antimicrobial resistance among faecal enterococci isolated from growing broilers prophylactically medicated with three commercial antimicrobialsVet. Med. 93:71-76.



Fraqueza, M.J., Barreto, A.S. 2009. The effect on turkey meat shelf life of modified atmosphere packaging with an Argon mixture. Poultry Sci. 88:1991-1998.

Semedo-Lemsaddek, T., Barreto-Crespo, M.T., Tenreiro, R. 2009. Occurence of putative pathogenicity islands in enterococci from distinct species and origins. Appl. Environ. Microbiol. 75:7271–7274.

Carlos, A.R., Santos, J., Semedo-Lemsaddek, T., Barreto-Crespo M.T., Tenreiro, R. 2009. Enterococci From artisanal dairy products show high levels of adaptability. Int. J. Food Microbiol. 129:194–199.

da Costa, P.M., Belo, A., Gonçalves, J., Bernardo, F. 2009. Field trial evaluating changes in prevalence and patterns of antimicrobial resistance among Escherichia coli and Enterococcus spp. isolated from growing broilers medicated with enrofloxacin, apramycin and amoxicillinMicrobiol. 139: 284-292.

Trigo, M.J., Sousa, M.B., Sapata, M.M., Ferreira, A., Curado, T., Andrada, L., Botelho, M. L., Veloso, M.G. 2009. Radiation processing of minimally processed vegetables and aromatic plantsRadiation Physics and Chemistry 78:659-663.


Books and Books Chapters

Fraqueza, M.J., Barreto, A.S. 2015. HACCP. In: Handbook of Fermented Meat and Poultry. 2nd Edition. Eds. F. Toldra, Y. H. Hui, I. Astiasaran, J. Sebranek, R. Talon, Wiley-Blackwell. ISBN: 978-1-118-52269-1.

Semedo-Lemsaddek, T., Barreto-Crespo, M.T., Tenreiro, R. (Editors) 2012. Enterococcus and safety. Nova Science Publishers, Inc., NY, 511p. ISBN: 978-1-61470-569-7.

Pimentel, L. L., Pintado, M.E., Malcata, F.X., Tenreiro, R., Semedo-Lemsaddek T., Barreto-Crespo, M.T. 2012. Introduction: a journey to the world of Enterococcus. In: Enterococcus and safety. Eds. T. Semedo-Lemsaddek, M.T. Barreto-Crespo, R. Tenreiro” Nova Science Publishers, Inc., NY, pp. 1-4. ISBN: 978-1-61470-569-7.

Barreto-Crespo, M.T., Tenreiro, R., Semedo-Lemsaddek, T. 2012. Closing remarks: potential risks of enterococci to food safety regarding the 21st century challenges In: Enterococcus and safety. Eds. T. Semedo-Lemsaddek, M.T. Barreto-Crespo, R. Tenreiro” Nova Science Publishers, Inc., NY, pp. 509-511. ISBN: 978-1-61470-569-7.

Talon R., I. Lebert , A. Lebert , S. Leroy , M. Garriga, T. Aymerich, E.H. Drosinos, E. Zanardi, A. Ianieri, M. J. Fraqueza, L. Patarata, A. Laukova. 2011. Microbial ecosystem of traditional dry fermented sausages in Mediterranean countries and Slovakia. In: Mediterranean Ecosystems: Dynamics, Management and Conservation. Ed. Gina S. Williams, Nova Science Publishers Inc.NY. ISBN: 978-1-61209-146-4.

Fraqueza, M.J., Barreto, A.S. 2010. Chapter 30: HACCP. In: Handbook of Meat Processing. Ed: F. Toldra, Wiley-Blackwell. ISBN: 978-0-8138-2182-5.

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