Percorrer por autor "Costa, Sara"
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- Are Food Producing animals a source of multidrug-resistant E. coli and Salmonella spp.?Publication . Pista, Angela; Silveira, Leonor; Gonçalves, Carlota; Costa, Sara; Carolino, Catarina; Santo, Bianca; Rosa, Rute; Penteado, Margarida; Alves, Margarida; Belas, Adriana; Santos, Isabel; Lima, Ana; Mota, Joana; Pedroso, Laurentina; Gomes, João Paulo; Nunes, Alexandra; Ramos, SóniaObjectives: To assess the role of food-producing animals as potential transmission vehicles of Salmonella spp. and E. coli to Humans, in order to understand the epidemiology and population structure of these zoonotic agents in Portugal.
- Bioaccessibility in risk-benefit analysis of raw and cooked seabream consumptionPublication . Afonso, Cláudia; Costa, Sara; Cardoso, Carlos; Coelho, Inês; Castanheira, Isabel; Lourenço, Helena; Gonçalves, Susana; Oliveira, Rui; Carvalho, Maria Luísa; Martins, Maria Fernanda; Bandarra, Narcisa; Nunes, Maria LeonorThe composition of raw and cooked gilthead seabream (Sparus aurata) was analysed. The bioaccessibility of arsenic (As), selenium (Se), mercury (Hg), and methylmercury (MeHg) in raw and cooked fish was studied by an in vitro model. A risk-benefit assessment was performed taking into account bioaccessibility. The content of contaminants Hg and As displayed a significant increase for every culinary treatment, only As content in boiled fish did not increase. Regarding bioaccessibility, while bioaccessible As was high (over 96%), the share of Hg (and MeHg) available for intestinal absorption was reduced by cooking, especially by grilling, 39% (60%) and roasting, 38% (55%). The risk-benefit probabilistic assessment leads to an advice of not exceeding one weekly meal of gilthead seabream. This recommendation concerns mainly pregnant and nursing women. However, Se bioaccessibility was high —minimum of 85% in boiled seabream—, thus helping to balance the deleterious effects of MeHg.
- Determination of arsenic and arsenic species present in three cooked fish speciesPublication . Coelho, Inês; Gueifão, Sandra; Costa, Sara; Afonso, Cláudia; Nunes, Leonor; Castanheira, IsabelChemical speciation in foodstuffs is of uttermost importance since it is nowadays recognized that both toxicity and bioavailability of an element depend on the chemical form in which the element is present. Regarding arsenic, inorganic species are classified as carcinogenic while organic arsenic, such as arsenobetaine (AsB) or arsenocholine (AsC), is considered less toxic or even non-toxic. Fish samples, from 3 different species (gilthead sea bream, meagre and salmon), were subjected to three different cooking methods: boiling, grilling and roasting. Arsenic content was determined on both raw and cooked samples by Inductively Coupled Plasma Mass Spectrometry (ICP-MS). Speciation studies were carried out by coupling a High Performance Liquid Chromatographer (HPLC) to an ICP-MS. To guaranty the quality of results samples were analyzed in duplicates and a reference material was used for total concentration determination and for speciation studies complying with metrological requirements. The obtained results for total arsenic were between 265 µg.kg-1 and 7585 µg.kg-1. The lowest value was observed in the samples from boiled meagre and the highest in grilled gilthead sea bream. The speciation studies revealed that, even though fish samples presented a high content of arsenic, more than 90% of the arsenic present was in the form of arsenobetaine. Apparently, the culinary treatment does not enhance the interconversion of species.
- Evaluation of the risk/benefit associated to the consumption of raw and cooked farmed meagre based on the bioaccessibility of selenium, eicosapentaenoic acid and docosahexaenoic acid, total mercury, and methylmercury determined by an in vitro digestion modelPublication . Afonso, Cláudia; Costa, Sara; Cardoso, Carlos; Bandarra, Narcisa; Batista, Irineu; Coelho, Inês; Castanheira, Isabel; Nunes, M. LeonorThe bioaccessibility of total lipids, EPA, DHA, Se, Hg, and MeHg in raw and cooked meagre (Argyrosomus regius) was studied by using an in vitro digestion method. A risk–benefit assessment of raw and cooked meagre on the basis of the bioaccessibility data was carried out. The bioaccessibility of total lipids was generally high in raw and cooked meagre with exception of grilled fish. For EPA and DHA, bioaccessibility percentages were low never surpassing the 50% in raw, boiled, and grilled meagre. The bioaccessibility percentage of Se was equal or higher than 82% (grilling treatment). Likewise, for Hg and MeHg, high bioaccessibility values were determined with exception of grilled meagre, displaying lower values of 54% and 64%, respectively. The risk–benefit probabilistic assessment brought about a recommendation of a maximum consumption of two weekly meals for boiled or roasted meagre and three weekly meals for grilled meagre.
- Multidrug-resistant Escherichia coli and Salmonella spp. in pigs slaughtered for human consumption, a potential source for Humans?Publication . Pista, Angela; Silveira, Leonor; Costa, Sara; Rosa, Rute; Gonçalves, Carlota; Alves, Margarida; Belas, Adriana; Santos, Isabel; Lima, Ana; Pedroso, Laurentina; Gomes, João Paulo; Ramos, Sónia; Nunes, AlexandraObjective: To assess the role of pig reservoir as potential transmission vehicle of Salmonella spp. and E. coli to humans, in order to understand the epidemiology and population structure of these zoonotic agents in Portugal.
- The emerging farmed fish species meagre (Argyrosomus regius): How culinary treatment affects nutrients and contaminants concentration and associated benefit-risk balancePublication . Costa, Sara; Afonso, Cláudia; Bandarra, Narcisa; Gueifão, Sandra; Castanheira, Isabel; Carvalho, Maria Luísa; Cardoso, Carlos; Nunes, Maria LeonorThe effect of cooking methods (boiling, grilling, and roasting) on the proximate and mineral composition, contaminants concentration and fatty acids profile was evaluated aiming to understand the benefits and risks associated to the consumption of the emerging farmed fish meagre (Argyrosomus regius). All the treatments led to lower moisture content. After grilling and roasting, the SFA, MUFA and PUFA contents increased. There was no degradation of EPA and DHA during the culinary processes. Significant retention of minerals in grilled and roasted meagre samples was registered. For Pb and Cd there were no concentration differences between culinary treatments and regarding raw fish. Whereas As level was higher in grilled meagre, total Hg and Me-Hg values were augmented in grilled and roasted meagre. The consumption of meagre is advisable due to the low and healthy fat, high selenium and protein content. Grilling would be the best culinary treatment due to the retention of protein, EPA, DHA and minerals. But as the risk of ingestion of Me-Hg content also increases, based on the risk assessment, intake should not exceed two weekly meals, provided that no other important Me-Hg food source is present in the diet. Otherwise, even this maximum threshold should be lower.