Percorrer por autor "Augusto, António"
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- Microbiological characterization of haemodialysis waters in a dialysis centre at Northern PortugalPublication . Azevedo, Joana; Amorim, Manuela; Ferreira, Stephanie; Mota, Sandra; Moreira, Anabela; Augusto, AntónioThe main therapeutics for chronic renal failure are haemodialysis, peritoneal dialysis and renal transplantation, which seek to replace renal function (Coulliette & Arduino, 2013). The high-flux haemodialysis is a sequential process, constituted of water pre-treatment (Entry-EA, reverse osmosis-AROI, after osmosis 1-DROI, after osmosis and ring return –RAD), and water treatment in patient system (Damasiewicz, Polkinghorne, & Kerr, 2012). To ensure treatment effectiveness, it is necessary microbiological levels within acceptable limits, which depend on optimal operating conditions in central distribution of dialysis and water quality used for dialysate (Damasiewicz et al., 2012; Ministério da Sáude, 2001). This requires water microbiological and chemical parameters analysis and an effective monitoring to verify that it is suitable for high-flux hemodialysis (Damasiewicz et al., 2012; Ministério da Sáude, 2001).
- Microbiological characterization of thermal watersPublication . Machado, Adriana; Amorim, Manuela; Ferreira, Stephanie; Condeço, Jorge; Mota, Sandra; Moreira, Anabela; Augusto, AntónioThermal waters are used for disease prevention or treatment, for rehabilitation or welfare. The health risks associated with the use of these waters depends not only on the nature of the waters, but also on the manner of its use and the immune status of users. Exposure to microorganism scan occur through inhalation, ingestion or contact. The related severity and diversity of diseases leads to the verification of bacteriological standards established by law in order to ensure its quality and safety.
- Microbiological evaluation of vegetable salads in school canteensPublication . Carneiro, Mariana; Amorim, Manuela; Ferreira, Stephanie; Mota, Sandra; Moreira, Anabela; Augusto, AntónioCurrently bacteria are the main responsible for infections and food poisoning, being a huge public health problem worldwide. Vegetables are potential vehicles of these microorganisms and their consumption, especially raw, increases contamination risk. It has been reported an increase in diseases associated with microbiological contamination by vegetables consumption. Vegetable cultivation and growth process makes them vulnerable to contamination sources that may act at any stage from planting to consumption. Salmonella, Escherichiacoli , Staphylococcus and Listeria are the microorganisms most commonly isolated from vegetables responsible for food borne diseases.
- Microbiological monitoring of surfaces and food handlersPublication . Barros, Sílvia; Amorim, Manuela; Ferreira, Stephanie; Condeço, Jorge; Mota, Sandra; Moreira, Anabela; Augusto, AntónioEvery year, foodborne diseases affects about 48 million people in the United States alone, usually associated with microbiological infection or intoxication The increase in demand for catering services has contributed to cases increase (Kleter & Marvin, 2009; Lund, A.C. Baird-Parker, 2000; Newell et al., 2010). These data show the importance of quality assurance from food production to the consumption. Therefore, it is necessary to take into account special care towards the environment (air), facilities, equipment, surfaces, utensils and handlers throughout the processing by cleaning processes and disinfection (Kleter & Marvin, 2009).
- Microbiological quality of pre-cooked food: Escherichia coli and coagulase positive Staphylococcus prevalencePublication . David, Bruna; Amorim, Manuela; Ferreira, Stephanie; Condeço, Jorge; Mota, Sandra; Moreira, Anabela; Augusto, AntónioRecent changes in society’s lifestyle lead food industries to invest in the production of pre - cooked foods for an increasingly demanding consumer, who values its easiness and convenience.(Oliveira, 2009).These new eating habits increased foodborne diseases incidence which represents a public health problem (Newell et al., 2010). The main genera of bacteria responsible for foodborne diseases are: Salmonella, Staphylococcus, Escherichia, Vibrio, Bacillus, Clostridium, Listeria, Shigella and Campylobacter(Newell et al., 2010). To ensure the microbiological food quality, companies must implement a hazards and critical control points guidelines(Bolton & Maunsell, 2004).