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Lab Overview

The mission of the Food Technology Laboratory (FTLab) is to develop scientifically based approaches in order to reply to the technological and research needs of food industry aiming food safety, quality improvement, and consumers’ satisfaction.
The FTLab team is experienced in food microbiology and food processes optimization and application of strategies for improving the safety, nutritional and functional characteristics of food products. Our expertise is also related to safety preventive measures and food quality and safety management systems. Regarding food microbiology, team expertizes are linked to the pathogenomics of Campylobacter and like-Campylobacter organisms, Listeria monocytogenes, Aeromones and with the genomic diversity and interactions of Lactic acid bacteria. The FTLab is equipped with food microbiology and food phycochemical lab facilities and a “Technological workshop”, a differentiate pilot scale premise equipped to allow the reproduction of industrial food processes and offering the possibility of development of new food and processes.
The FTLab research interests include the develop of new food processing technologies, improving preservation for better shelf life, food authenticity, quality and safety with emergent technologies. Some specific ongoing research lines include: 1) Traditional foods shelf life improvement by the application of emergent technologies (Isostatic High Pressure, UV pulsed light, ultrasounds) and by the development of new ingredients and processes; 2) Quality and safety improvement of traditional fermented meat products by the use of protective microbiota or bacteriocins microcapsules under the concept of biopreservation; 3) control of Campylobacter and like-Campylobacter organisms on poultry products; 4) Ready to eat products: Pathogenomics and control of Listeria monocytogenes. 5) Pathogenomics of bacterial foodborne pathogens Enterococcus and Aeromonas.

 

Selected Publications


Fraqueza, M.J., Barreto, A.S. 2015. HACCP. In: Handbook of Fermented Meat and Poultry. 2nd Edition. Edited by: Fidel Toldra, Y. H. Hui, Iciar Astiasaran, Joseph Sebranek, Regine Talon, Wiley-Blackwell. ISBN: 978-1-118-52269-1.

A Chapter book in which is presented a generic model for HACCP implementation in traditional workshops and small fermented meat sausages plants resulting from authors experience and compiled data of an international project TRADISAUSAGE, in order to be used after specific adaptation, helping small producers to achieve the safety of traditional fermented meat sausages.

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 of Campylobacter spp. strains isolated from different Portuguese poultry production systems at slaughterhouse level. Poultry Sci. 93:1578-1586 (DOI:10.3382/ps.2013-03729).

Most recent data about Campylobacter prevalence on different poultry production systems on Portugal.

EFSA,  2011. A quantitative microbiological risk assessment of Campylobacter in the broiler meat chain. TECHNICAL REPORT submitted to EFSA. Contract CT/EFSA/BIOHAZ/2009/01. 5th April 2011.

This report describes the model produced by Vose Consulting to evaluate quantitatively the effect of interventions on the risk of campylobacteriosis from broiler meat in EU Member States (MS). The model has been developed in collaboration with different partners and the team of the Faculty of Veterinary Medicine provided necessary data from their research and that one available in Portugal, and a constant critical review of the model development.

Semedo-Lemsaddek, T., Barreto-Crespo, M.T., Tenreiro, R. (Eds). 2012. Enterococcus and Safety. series “Advances in Food Microbiology and Food Safety”, Nova Science Publishers, Inc. (New York, USA).

A book co-edited by a team member in which participated the worldwide most renowned scientists dedicated to this area of knowledge. The final result, a book with over 500 pages, which gathered 20 chapters covering all major areas related with enterococci, from microbial diversity and taxonomy to pathogenicity.

Fraqueza, M.J., Cardoso, A.S., Ferreira, M.C., Barreto, A.S. 2006. Incidence of pectoralis major turkey muscles with light and dark color in a Portuguese slaughterhouse. Poultry Sci. 85:1992-2000.

A detailed survey of poultry PSE meats occurrence in commercial conditions was reported in Portugal and in Europe. The major difficulty of this type of study remains in collecting data because it implies to measure early pH values in slaughter houses when it is not easy to do.