Departamento de Alimentação e Nutrição
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- 6th International Conference on Food Contaminants: Challenges on Emerging Contaminants and Planetary Health: Book of AbstractsPublication . Vasco, Elsa; Alvito, PaulaThe 6th International Conference on Food Contaminants (ICFC2025), focused on Challenges in Emerging Contaminants and Planetary Health, was held in person from 25–26 September 2025 at the auditorium of the Museu de Eletricidade, Casa da Luz, in Funchal, Madeira, Portugal. The conference addressed the growing challenge posed by emerging contaminants (ECs) in food and the environment, emphasising how their spread through the food chain threatens food safety and public health. Discussions explored policies to reduce exposure to food contaminants, examined the health impacts of chemical and biological contaminants—including occurrence, exposure assessment, and biomonitoring—highlighted advances in analytical methods for detecting emerging contaminants, and considered the full spectrum of their toxicity. These interconnected themes framed a comprehensive dialogue on safeguarding both human health and the wider ecosystem. This multidisciplinary meeting provided a dynamic forum for established experts and early-career researchers to exchange the latest knowledge on food contaminants and their implications for human and planetary health. The scientific programme featured one keynote lecture, five invited lectures, 14 oral presentations, 43 poster presentations, and two round-table discussions. A Best Poster Award was also presented.
- 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.
- Nutrition remains a top priority in Ukraine despite the ongoing war: the fight against trans fatsPublication . Gonzales, Gerard Bryan; Fino Alberto da Motta, Carla Alexandra; Farrand, Clare; Habicht, Jarno; Kuriata, Olena; Phyo, Pyi Pyi; Skipalskyi, Andrii; Wickramasinghe, KremlinDespite the ongoing war, nutrition remains a top priority in Ukraine. In collaboration with the WHO, Ukraine remains steadfast in its mission to eliminate trans fats in the food supply as a measure to reduce non-communicable diseases in the country. Ukraine has passed legislation on the monitoring and regulation of trans fats in foods, and WHO has been supporting the country in building laboratory capacity to achieve this goal.
- Nutritional composition of ultra-processed plant-based foods in the out-of-home environment: a multi-country survey with plant-based burgersPublication . Vellinga, Reina E.; Rippin, H.L.; Gonzales, G.B.; Temme, E.H.M.; Farrand, C.; Halloran, A.; Clough, B.; Wickramasinghe, K.; Santos, M.; Fontes, T.; Pires, M.J.; Nascimento, A.C.; Santiago, S.; Burt, H.E.; Brown, M.K.; Jenner, H.K.; Alessandrini, R.; Marczak, A.M.; Flore, R.; Sun, Y.; Motta, C.Ultra-processed plant-based foods, such as plant-based burgers have gained in popularity. Particularly in the out-of-home (OOH) environment, evidence regarding their nutritional profile and environmental sustainability is still evolving. Plant-based burgers available at selected OOH sites were randomly sampled in cities of four WHO European Member States; Amsterdam, Copenhagen, Lisbon, and London. Plant-based burgers (patty, bread and condiment) (n=41) were lab-analysed for their energy, macronutrients, amino acids, and minerals content per 100g and serving, and were compared with reference values. For the plant-based burgers, the median values per 100g were: 234 kcal, 20.8g carbohydrates, 3.5g dietary fibre, and 12.0g fat, including 0.08g TFA and 2.2g SFA. Protein content was 8.9g/100g, with low protein quality according to amino acid composition. Median sodium content was 389mg/100g, equivalent to 1g salt. Compared with references, the median serving of plant-based burgers provided 31% of energy intake based on a 2,000 kcal per day, and contributed to carbohydrates(17-28%), dietary fibre(42%), protein(40%), total fat(48%), SFA(26%), and sodium(54%). One serving provided 15-23% of the reference values for calcium, potassium, and magnesium, while higher contributions were found for zinc(30%), manganese(38%), phosphorus(51%), and iron(67%). The ultra-processed plant-based burgers, provide protein, dietary fibre and essential minerals, but also contain relatively high levels of energy, sodium, and total fats. The amino acid composition of the plant-based burgers indicated low protein quality. The multifaceted nutritional profile of plant-based burgers highlights the need for manufacturers to implement improvements to better support healthy dietary habits. These improvements should include reducing energy, sodium and total fats.
- 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.
- TASTY trial: protocol for a study on the triad of nutrition, intestinal microbiota and rheumatoid arthritisPublication . Charneca, Sofia; Hernando, Ana; Almada-Correia, Inês; Polido-Pereira, Joaquim; Vieira, Adriana; Sousa, Joana; Almeida, Ana Santos; Motta, Carla; Barreto, Gonçalo; Eklund, Kari K.; Alonso-Pérez, Ana; Gómez, Rodolfo; Cicci, Francesco; Mauro, Daniele; Pinho, Salomé S.; Fonseca, João Eurico; Costa-Reis, Patrícia; Guerreiro, Catarina SousaBackground: The gut microbiota has been implicated in the onset and progression of Rheumatoid Arthritis (RA). It has been proposed that gut dysbiosis impairs gut barrier function, leading to alterations in mucosal integrity and immunity. This disruption allows bacterial translocation, contributing to the perpetuation of the inflammatory process. Since diet is recognised as a key environmental factor influencing the gut microbiota, nutritional interventions targeting RA activity are currently being explored. This study aims to investigate whether a dietary intervention based on a typical Mediterranean Diet enriched with fermented foods (MedDiet +) can impact the gut microbiota, intestinal permeability, and RA-related outcomes. Methods: One hundred RA patients are being recruited at Unidade Local de Saúde (ULS) Santa Maria in Lisbon, Portugal, and randomly assigned to either the intervention (MedDiet +) or the control group. The 12-week nutritional intervention includes a personalised dietary plan following the MedDiet + pattern, along with educational resources, food basket deliveries, and clinical culinary workshops, all developed and monitored weekly by registered dietitians. The control group receives standardised general healthy diet recommendations at baseline. The intervention's effects will be assessed by evaluating disease activity, functional status, quality of life, intestinal permeability, endotoxemia, inflammatory biomarkers, intestinal and oral microbiota, serum proteomics, and serum glycome profile characterisation. Discussion: We anticipate obtaining integrative insights into the interplay between diet, the gut, and RA, while also exploring the underlying mechanisms driving these changes. This study, conducted by a multidisciplinary research team of registered dietitians, rheumatologists, biologists, and immunologists, aims to bridge the current gap between nutrition-related knowledge and RA.
- WHO reference protocol for measuring fatty acids in foods, with emphasis on monitoring trans-fatty acids originating from partial hydrogenation of edible oilsPublication . World Health Organization Nutrition and Food Safety (NFS)Executive summary: In December 2020, the World Health Organization (WHO) first developed and published a laboratory protocol for measuring trans-fatty acids (TFAs) in foods2 (hereinafter referred to as the “WHO reference protocol”). Although the WHO reference protocol was successfully implemented in several laboratories worldwide, some laboratories, especially those operating with a limited budget, had challenges implementing it. These laboratories requested that the procedures be simplified, and suitable alternative methods and chemicals be included in the protocol so that it is easier to use and globally applicable. In response to the requests, WHO organized an expert consultation meeting in June 2022, based on which the Simplified Protocol for Measuring TFA content (hereinafter referred to as the “WHO simplified protocol”) was developed.3 This fit-for purpose protocol can be implemented by all laboratories including those with limited budgets, and provides most of the data that are required for governments’ surveillance and monitoring activities to check the trend of TFA content of fats and oils added during food preparation and processing. This will ensure that the fats and oils used in preparation comply with regulations for TFA elimination. Regarding the key differences between the original WHO reference protocol and the WHO simplified protocol, please refer to Table 1 in the report of the WHO expert consultation held in June 2022. When developing the WHO simplified protocol, new data and information were obtained on the procedures for measuring fatty acids (FA). It was realized that the WHO reference protocol needs to be revised to provide up-to-date, comprehensive and validated options for conducting full fatty acid methyl ester (FAME) analysis. A 2-day, virtual WHO Expert Consultation was held on 19 and 22 September 2023 to update the WHO reference protocol.5 In doing so, all the critical steps of the WHO reference protocol and the WHO simplified protocol were reviewed. During this expert consultation, validated alternative procedures were recommended for increasing the versatility of the protocol and expanding its ability to analyse all types of food products that could contain TFAs. This revised document, entitled “WHO laboratory protocol – Reference protocol for measuring fatty acids in foods, with emphasis on monitoring trans-fatty acids originating from partial hydrogenation of edible oils” comprehensively includes validated procedures for fat extraction, gas chromatography (GC) peak identification, and determination of FAME flame ionization detector response. It also includes validated alternatives for internal standards, methylating agents, solvents for preparing FAMEs, GC parameters for determination of FA composition, and FAME reference standards. Furthermore, this protocol includes two sample preparation procedures in which the FA are methylated directly in the food sample before extraction, significantly reducing the time and cost of analysis. Throughout this document “methylation” is defined as the generic process of converting FA to FAME regardless of their free or bound status. The described procedures allow the determination of the TFA content as grams (g) per 100 g of food, grams per 100 g total FAs and grams per 100 g total fat. For measuring TFA in grams of FA per 100 g of food, an internal standard should be added to the test food sample portion before fat extraction or combined methylation/extraction. For the differences among the original WHO reference protocol, the WHO simplified protocol and the updated WHO reference protocol, please refer to Table 1 of this document. The updated WHO reference protocol retains the following sections outlined in the 2020 WHO reference protocol and 2022 WHO simplified protocol: clinical relevance, dietary trans fats, sampling plan, sample collection and storage, sample preparation for analysis, safety precautions and laboratory equipment. This updated WHO reference protocol replaces the original WHO global reference protocol. This updated edition of the WHO reference protocol is a compendium of validated procedures for conducting FAME analysis, allowing laboratories to choose the most suitable procedure for their specific analytical needs. While this protocol is also inclusive of all the procedures outlined in the WHO simplified protocol (except for the fat extraction procedure using solvents in section 6.3.2), the simplified protocol will remain as a standalone protocol as it is a useful summary of the fit-for-purpose procedures, and is recommended for laboratories operating on a limited budget and which are aiming to obtain the minimal data required for government surveillance and monitoring activities of fats and oils externally added during food preparation and processing.