Browsing by Author "Campos, Joana"
Now showing 1 - 10 of 11
Results Per Page
Sort Options
- Antimicrobial susceptibility of Staphylococcus aureus and coagulase-negative staphylococci in oral and nasal cavitiesPublication . Sousa, Marta; Sampaio Maia, Benedita; Costa, Carolina; Campos, Carla; Campos, JoanaStaphylococcus infections are becoming increasingly difficult to treat due to the growing number of resistant strains to old and new antibiotics. Staphylococcus aureus is referenced as the most clinically relevant but other species, known as coagulase-negative staphylococci (CoNS), have emerged as major causes of serious infections. Although nostrils are considered Staphylococcus preferred host habitat, the oral cavity has also been appointed as a relevant reservoir. Thus, this study aimed to evaluate the antibiotic susceptibility (AS) of nasal and oral staphylococci isolates. Therefore, AS was determined to 102 nasal and 90 oral isolates, previously recovered from dentistry students, by disc diffusion agar for amoxicillin, cefoxitin, ciprofloxacin, chloramphenicol, clindamycin, erythromycin, gentamicin, quinupristin-dalfopristin, tetracycline, and trimethoprim+sulfamethoxazole following the EUCAST/CLSI guidelines. In either nasal (N) or oral (O) cavities, the Staphylococcus isolates included 22% of S. aureus and 78% of CoNS isolates, namely S. epidermidis (41%-N,37%-O), S. warneri (15%-N,16%-O), S. capitis (10%-N,4%-O), S. saprophyticus (9%-N,6%-O), S. pasteuri (7%-O), S. lugdunensis (3%-O), and other (S. haemolyticus, S. hominis, S. sciuri, S. cohnii, and S. condimenti/S. carnosus). All S. aureus isolates presented resistance to at least one antibiotic, and 36% in oral and 25% in nasal cavities presented multidrug resistance (MDR). Among CoNS 65% in oral and 49% in nasal cavities presented resistance to at least one antibiotic, and ~5% presented MDR, namely isolates of S. epidermidis, S. pasteuri, S. haemolyticus, and S. hominis. In conclusion, this study revealed the relevance of the oral cavity as a colonization site for Staphylococcus, including S. aureus, and as a potential source/reservoir of antibiotic resistance, which has been widely neglected so far, highlighting the need for oral cavity inclusion in the Staphylococcus carriage and antibiotic screening.
- Assess of acid tolerance of non-typhoidal Salmonella and Enterococcus faecium from different epidemiological and genetic backgroundsPublication . Rebelo, Andreia; Mourão, Joana; Freitas, Ana R.; Campos, Joana; Peixe, Luísa; Antunes, Patrícia; Novais, CarlaAcid stress is one of the most frequently encountered hostile conditions that bacteria have to face (e.g. foodproduction-chain/feed/disinfectants/human and animal hosts). Nevertheless, acid tolerance profile of bacteria from diverse epidemiological and genetic backgrounds, including multidrug- resistant (MDR), is still poorly explored. The aim of this study was to assess the susceptibility to acidic-pH of non-typhoidal Salmonella and Enterococcus faecium (Efm) from diverse origins. We included Salmonella (n=66; 23 serotypes) and Efm (n=74; clades A1/A2/B) recovered from human-n=54, food-animal production setting-n=20, food- n=56) and environment-n=10 (1997-2018; 6-countries). The minimum-growth-pH (growth-pHmin) was assessed by broth-microdilution using Mueller-Hinton-II adjusted with HCl (pH=2.0-6.5/16h-20h ±2h/37ºC) and the minimum-survival-pH (survival-pHmin) by plating the microdilution wells without visible growth in Brain-HeartInfusion-agar (BHI) (24h-48h±2h/37ºC). An Acid-Tolerance-Response (ATR) assay was performed in 3 isolates of each genera (different growth/survival-pHmin), exposing bacteria in log-phase to an acid-shockchallenge (pH=3.0/15’-Salmonella/60’-Efm) or to a pre- adaptation to acidic-pH (pH=4.5/60’ - for both bacteria) followed by an acid-shock-challenge (pH=3.0/15’-Salmonella/60’-Efm). After that a growth-pHmin and survival-pHmin assays were performed. Most Salmonella showed a growth-pHmin of 4.0 (98%- n=65/66) and a survival-pHmin between 4.0 (52%- n=34/66) and 3.5 (48%-n=32/66). In Efm, the growth-pHmin ranged between 4.5 (65%-n=48/74) and 5.0 (35%-n=26/74) and the survival-pHmin between 3.0 (15%-n=11/74), 3.5 (43%- n=32/74) and 4.0 (42%n=31/74). Only Efm isolates from food (39%-n=11/28), mostly from a poultry-processing-plant using peracetic acid as disinfectant (73%-n=8/11), presented the lowest survival-pHmin 3.0 (73%- MDR/82%-clade A2). Similar survival-pHmin=3.5-4.0 were observed for different Salmonella serotypes and Efm clades. However, a higher percentage of MDR-Salmonella (61%-n=27/44) were able to survive at pH=3.5 contrasting with nonMDR-Salmonella (23%-n=5/22) (p<0,05; Fisher-exact test). The ATR-assay (pre-adaptation acidic pH+acid shock challenge) enhanced survival-pHmin from 3 to 2.5 in 1-Efm (clade A2/MDR/from a poultry processing plant) and from 4 to 3.5 in 1-S. 4,[5],12:i:- (MDR/with mcr-1 gene/from pork meat). Our data suggest that MDR-Salmonella and Efm with diverse epidemiological and genetic backgrounds can survive to low-pH values, although differences among clades/serotypes were not detected. MDR- Salmonella showed a better ability to survive to more acidic pH than non-MDR isolates. ATR-assays revealed strainspecific ability to survive under more acidic-pH after a pre-adaptation to middle acidic- pH.
- Comprehensive assessment of the ability of non-typhoidal Salmonella and Enterococcus faecium to survive acidic environmentsPublication . Rebelo, Andreia; Mourão, Joana Vanessa Cordeiro Melro; Freitas, Ana Raquel; Campos, Joana; Peixe, Luísa Maria Vieira; Antunes, Patrícia; Novais, CarlaAcidic-pH resulting from acid-products use or naturally occurring in different environments (e.g.food-production-chain-feed/disinfectants/human/animal hosts) potentially selects multidrug-resistant (MDR)-bacterial strains. Remains unknown if particular MDR-strains of pathogenic bacteria are more prone to overcome acid-stress.
- A operacionalização de eventos gastronómicos na educação/formação em hotelaria e restauraçãoPublication . Campos, Joana; Melo, António; Oliveira, Mónica; Silva, José António; Fonseca, Rui; Quintas, Marta; Fernandes, Patrícia; Correia, RosaO planeamento e organização de eventos gastronómicos apresenta-se como uma oportunidade de simulação na formação em hotelaria e restauração, uma vez que potencia a simbiose entre os contextos teórico e prático que são inerentes a esta área, procurando a semelhança a dinâmicas profissionais futuras. A importância da experiência prática no ensino superior reside, não só para desenvolver competências técnicas e transversais (Monteiro, Almeida & Garcia-Aracil, 2016), mas também para promover oportunidades onde os estudantes possam criar redes de contactos que são posteriormente, mobilizadas na procura de emprego (Alves, 2010). Estas experiência tornam-se particularmente importantes no desenvolvimento de competências relacionadas com a tomada de decisão, fulcral na adaptação aos desafios diários na profissão (Edelheim & Ueda, 2007). As experiências adquiridas pela realização destas atividades, com particular incidência nos eventos gastronómicos, têm sido fatores de promoção da sua aproximação ao mundo do trabalho quer em contextos formais de aprendizagem ou fora deles, e a noção do valor acrescentado que pode levar para a organização, são, de facto, cruciais na obtenção de emprego (Valente, 2014). A realização de eventos gastronómicos com uma componente iminentemente prática acontece através de trabalhos interdisciplinares entre UCs Direção de Operações e Serviços II (da Licenciatura de Gestão de Restauração e Catering, 3º ano) e Técnicas de Restaurante/Bar e Cozinha/Pastelaria (dos TeSP em Serviços de Restauração e Catering e Operações Hoteleiras, 1º ano), na UC Gestão e Organização de Eventos (2º ano) e na UC Gestão de Alimentos e Bebidas da Licenciatura de Gestão de Administração Hoteleira (3º ano).
- Potential pathogenic and opportunistic oral bacteria in early life: the role of maternal factors in a portuguese populationPublication . Fernandes, Mariana; Azevedo, Maria João; Campos, Carla; Ferreira, Ana Filipa; Azevedo, Álvaro; Falcão-Pires, Inês; Zaura, Egija; Ramalho, Carla; Campos, Joana; Sampaio-Maia, BeneditaIn early life, maternal factors are of the utmost relevance for oral microbiome acquisition and maturation. Therefore, our study explored the impact of maternal factors, such as saliva and breastmilk colonization, cardiovascular risk factors (CRF), type of delivery, oral health, and caregiving habits on the prevalence of potential pathogenic and opportunistic oral bacteria in early life. A total of 26 healthy mothers, 23 mothers with CRF, and their 50 children were included and samples (child’s oral swabs, mother’s saliva, and breastmilk) were collected 4 to 12 weeks after delivery and inoculated in selective and differential media for detection of non-fastidious Gram-negative and Gram-positive bacteria to isolate potential pathogenic and opportunistic bacteria identified by MALDI-TOF MS (414 isolates). Within mother–child dyads, the same species were identified in 86% of the pairs and potential pathogenic microorganisms from the Staphylococcaceae and Enterobacteriaceae families were found to be statistically significantly concordant between mother–child samples, particularly in the healthy group. Staphylococcus saprophyticus and Stenotrophomonas maltophilia oral colonization in mother–child pairs were associated with the presence of CRF. Breastfeeding was related to the early life oral colonization of Staphylococcus epidermidis in children from healthy mothers and C-section was associated with higher diversity of pathogens, independent of cardiovascular status (p = 0.05). This study reveals the presence of potential oral opportunistic and pathogenic bacteria in early life and highlights the importance of maternal factors in its acquisition.
- As redes sociais como veículo para combater os efeitos nefastos do covid-19: um estudo exploratório no contexto turístico portuguêsPublication . Sousa, Bruno Barbosa; Machado, Annaelise Fritz; Igreja, Carla Martins; Campos, JoanaAs redes sociais assume, cada vez mais, um papel determinante na comunicação das empresas, dos territórios e das marcas. Verificando-se uma importância crescente no mundo empresarial (e, em específico, no setor do turismo) em estar presente no ambiente online, torna-se relevante perceber que tipo de atuações apresentam melhores resultados nos consumidores (i.e. turistas). Por outro lado, o início do ano 2020 foi fortemente marcado pelo novo coronavírus (covid-19) e os efeitos (negativos) na generalidade das indústrias e setores de atividade. Em específico, o turismo é um dos principais motores da economia nacional (i.e. Portugal) que foi fortemente afetado pela pandemia e pelas fragilidades ao nível da saúde pública. Por conseguinte, o presente manuscrito pretende compreender de que forma as redes sociais desempenham um papel importante no combate aos efeitos negativos do covid-19 em contextos de turismo. Serão apresentados alguns casos ilustrativos do contexto português, relativamente à comunicação em contextos online, como boas práticas (i.e. benchmarking) por parte dos territórios e destinos turísticos em Portugal. No final, serão apresentadas algumas limitações do estudo e serão apresentadas linhas de investigação para o futuro. Numa perspetiva interdisciplinar, o presente manuscrito apresenta inputs para o turismo (i.e. gestão de territórios) e para o marketing (i.e. comunicação online).
- A simulação nos laboratórios de hotelaria e restauração como mise-en-place para a atividade profissionalPublication . Campos, Joana; Melo, António; Oliveira, Mónica; Silva, José António; Fonseca, Rui; Quintas, Marta; Fernandes, Patrícia; Correia, RosaA formação em hotelaria e restauração desde os primórdios da sua existência que assenta o seu processo de ensino-aprendizagem com grande predominância da vertente prática e de simulação da realidade profissional futura. Nesta linha e no que diz respeito às competências técnicas para determinada função, elas podem ser desenvolvidas através de programas de formação técnica, em contexto de sala de aula ou laboratorial, assim como em contextos de estágio ou de simulação da realidade profissional, nos quais os estudantes alargam o seu portefólio de competências. Com efeito, as competências de metacognição são uma componente crucial no desenvolvimento dos estudantes e diplomados, uma vez que possibilitam a sua autoconsciência e a identificação daquilo que será necessário para os seus futuros profissionais (Monteiro, Almeida & Garcia-Aracil, 2016). Através da formação com uma componente prática, as UC PCR I e II na Licenciatura de Gestão de Restauração e Catering, TRB e TCP dos cursos TeSP Operações Hoteleiras e Serviços de Restauração e Catering e PAB I, II e GAB da Licenciatura em Gestão e Administração Hoteleira, promovem a simulação simbiótica dos momentos de serviço de cozinha e restaurante, passando por todas as fases a estes afetos, mas também ensaios teórico práticos, colocando os alunos como atores e elemento principal em cenários reais, fora dos seus contextos de conforto, mas solicitando-lhes resolução das problemáticas apresentadas, permitem o seu desenvolvimento na área do curso, designadamente desenvolvendo primeiramente competências técnicas, não esquecendo competências como a de liderança, de gestão de recursos humanos, de conflitos, entre outras.
- Study of staphylococcus aureus in the nasal and oral cavities of dentistry studentsPublication . Pires, Mariana Faria; Campos, Joana; Campos, Carla; Costa, Carolina Fernandes Ferreira Alves da; Maia, Maria Benedita Almeida Garrett de SampaioStaphylococcus aureus permanently and asymptomatically colonizes 30% of the population, causing most nosocomial and community-acquired infections. The nostrils are considered its preferred host habitat and the main reservoir for transmission. However, the oral cavity has also demonstrated to be an ideal starting point for auto-infection and transmission.
- The buying process on hospitality services and its implication to loyalty behaviourPublication . Ferreira, Fernanda A.; Campos, Joana; Oliveira, MónicaThis research aims to explore hotel brand loyalty by analysing what are the main factors that lead to it and explain the individual's reasons that lead guest decision towards a specific hotel service since operational knowledge indicates that new consumption trends as well as new market segments in tourism have specific consumption behaviours and arises with the evolution of the industry. The main goal of this paper is to provide relevant information to improve hotel marketing strategies and keep the knowledge on consumer habits updated because their motivations and actions will determine and influence the ability of hotels to adapt to new consumption realities. In this context, this research focus on service hotel marketing, quality of service and hotel brand loyalty and allowed the implementation of applied consumer research in scientific methodology, using questionnaires filled out by consumers who made hotel reservations. The authors applied a statistical inferential test, a binary logistic regression model, looking up to understand if customer loyalty behaviour may be explained by our predicted and studied variables, specially emotional and rational factors, the knowledge of guests' preferences and habits, employees' performance and the existence of a loyalty programme. This research allowed to conclude that there are five main dimensions that influence loyalty behaviour: knowledge of guests' habits and preferences, contact with hotel employees, existence of a loyalty programme, room rate and rational factors, which is an important information to improve hotel marketing strategies as hotel industry becomes more competitive each year.
- Unveiling the relevance of the oral cavity as a staphylococcus aureus colonization site and potential source of antimicrobial resistancePublication . Campos, Joana; Faria Pires, Mariana; Sousa, Marta; Campos, Carla; Fernandes Ferreira Alves da Costa, Carolina; Sampaio-Maia, BeneditaStaphylococcus aureus is both a human commensal and a pathogen, that causes serious nosocomial and community-acquired infections. Despite nostrils being considered its preferred host habitat, the oral cavity has been demonstrated to be an ideal starting point for auto-infection and transmission. The antibiotic resistance assessment of S. aureus is a priority and is often reported in clinical settings. This study aimed to explore the prevalence and antimicrobial susceptibility of S. aureus in the oral and nasal cavities of healthy individuals. The participants (n = 101) were subjected to a demographic and clinical background survey, a caries evaluation, and to oral and nasal swabbing. Swabs were cultured in differential/selective media and S. aureus isolates were identified (MALDI-TOF MS) and tested for antibiotic susceptibility (EUCAST/CLSI). Similar S. aureus prevalence was found exclusively on nasal (13.9%) or oral (12.0%) habitats, whereas 9.9% of the population were simultaneous nasal and oral carriers. In oro-nasal cavities, similar antibiotic resistance rates (83.3–81.5%), including MDR (20.8–29.6%), were observed. Notably, 60% (6/10) of the simultaneous nasal and oral carriers exhibited different antibiotic resistance profiles between cavities. This study demonstrates the relevance of the oral cavity as an independent colonization site for S. aureus and as a potential source of antimicrobial resistance, a role which has been widely neglected so far.