Percorrer por autor "Peixoto, Andreia"
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- Genomic diversity of Enterobacteriaceae on food-processing surfaces: an overlooked non-clinical setting with public health implicationsPublication . Peixoto, Andreia; Nova, Lúcia; Mourão, Joana; Matos, Cátia; Santos, Susana; Rodrigues, João; Saraiva, Margarida; Correia, Cristina Belo; Batista, Rita; Peixe, Luísa; Novais, Carla; Antunes, PatríciaBacterial hazards on contaminated surfaces in food-processing environments pose significant food safety risks. Hygiene monitoring of surfaces in direct or indirect contact with food typically relies on a limited set of bacterial indicators, such as Enterobacteriaceae counts. However, their genomic diversity remains poorly characterised. The aim of this study was to provide a comprehensive genomic characterisation of Enterobacteriaceae recovered from food-contact surfaces after cleaning and disinfection with biocides in foodservice units. Diverse strains were identified, with some STs shared across samples and/or foodservices. - A diverse Enterobacteriaceae population persists on food-contact surfaces even after cleaning and disinfection with biocides, with evidence of cross-contamination. - These surfaces represent critical points of contact for strains that are genetically similar to those circulating in food, environment, and human clinical sources, including strains carrying clinically relevant AMR genes. - Further research is needed to understand the factors driving their persistence and dissemination in foodservice environments, aiming to enhance food safety risk management protocols and protect public health.
- Higiene das superfícies em ambientes alimentares: desafios com a eficácia dos biocidas e a diversidade microbianaPublication . Peixoto, AndreiaA resistência antimicrobiana resulta da perda de eficácia dos antimicrobianos no controlo de microrganismos, constituindo uma ameaça global à saúde pública, à produção alimentar e ao ambiente. O uso inadequado de antibióticos e biocidas favorece a seleção de estirpes resistentes, reforçando a importância de práticas de higiene alimentar eficazes, especialmente na restauração, onde a ação dos biocidas pode ser comprometida por condições inadequadas de uso. A presença de bactérias indicadoras de higiene persistentes em superfícies de contacto com alimentos, mesmo após procedimentos de limpeza e desinfeção, evidencia fenómenos de contaminação cruzada. Estas superfícies constituem pontos críticos de contacto para estirpes geneticamente semelhantes às que circulam em alimentos, no ambiente e em fontes clínicas humanas. Esta realidade sublinha a necessidade de reforçar a higienização e a monitorização, de modo a reduzir a disseminação de microrganismos resistentes e assegurar a segurança alimentar.
- Hygiene challenges in Foodservice Units: Biocide efficacy and bacterial diversity across surfacesPublication . Peixoto, Andreia; Santos, Susana; Rodrigues, João; Saraiva, Margarida; Correia, Cristina Belo; Batista, Rita; Novais, Carla; Antunes, PatríciaContaminated surfaces in food-processing environments represent a significant food safety risk, making the monitoring of hygiene on hands and food-contact surfaces a priority. This study aimed to assess the occurrence and diversity of hygiene indicator bacteria in Portuguese foodservice facilities and to evaluate their association with biocide use. A total of 1,128 hand and surface samples were collected from 107 facilities, with bacterial identification performed by MALDI-TOF-MS and information gathered on the type and concentration of biocides used. More than half of the samples showed unsatisfactory hygiene results, mainly due to high total viable counts and Enterobacteriaceae levels. Forty bacterial species were identified, with Enterobacter cloacae, Klebsiella pneumoniae and Klebsiella oxytoca being the most prevalent. Hygiene performance varied according to the type of biocide applied, with quaternary ammonium compound-based products showing greater effectiveness. Despite appropriate biocide concentrations, the persistence and diversity of bacteria highlight the need to further investigate microbial susceptibility and persistence in order to improve hygiene practices.
- Surface hygiene in food environments: challenges with biocide efficacy and bioindicatorsPublication . Peixoto, Andreia; Matos, Cátia; Santos, Susana; Rodrigues, João; Saraiva, Margarida; Belo Correia, Cristina; Batista, Rita; Peixe, Luísa; Novais, Carla; Antunes, PatríciaThe presence of bacterial hazards on contaminated surfaces in food-processing environments poses significant food safety risks. Monitoring and hygiene verification of surfaces in direct or indirect contact with food remains a top priority for food business operators. Sanitation uses antimicrobial compounds, biocides (disinfectants/antiseptics), whose effectiveness on surface microbiota depends on microorganisms’ susceptibility and factors such as concentration and contact time. The aim of this stydy was to assess the post-disinfection occurrence and diversity of hygiene indicator bacteria on kitchen surfaces of Portuguese foodservice facilities and correlate their presence with biocide usage. Despite recommended biocide use, poor hygiene of surfaces in direct or indirect contact with food was observed. The presence of diverse, potentially pathogenic and recurrent bacterial species suggests persistence, reintroduction, and/or cross-contamination. Identifying phenotypic and genetic markers of persistence, including biocide susceptibility, is crucial for developing real-time hygiene bioindicators and ensuring food safety.