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Articles by Paul Gibbs
Total Records ( 2 ) for Paul Gibbs
  Joana Silva , Ana Sofia Carvalho , Rita Ferreira , Paula Teixeira and Paul Gibbs
  The degree of thermotolerance conferred on Lactobacillus delbrueckii ssp. bulgaricus, by an acid shock or a heat shock, when cells were grown in controlled and non-controlled pH conditions, during exponential and stationary growth phases, was evaluated. For exponential phase cells, thermotolerance was enhanced by submitting the cells to prior heat or acid shocks independently of the pH of growth conditions. Stationary phase cells were significantly more resistant to heating than cells in the exponential phase but only when growth occurred under non-controlled pH. Induced thermotolerance in stationary phase cells, was only observed for cells grown under controlled pH. Except for cells in the stationary growth phase grown under non-controlled pH, the heat or acid shock treatments resulted in an intracellular increase in the well - known heat shock proteins, GroES and GroEL. The presence of chloramphenicol negated the heat shock response and production of GroES and GroEL, confirming that de novo protein synthesis was involved in cell protection. These proteins were also identified in stationary phase cells grown under non-controlled pH, suggesting their involvement in induced thermotolerance during growth at low pH. Very few studies have investigated the response of stationary phase cells. The evaluation development of the response to sub-lethal stresses as a function of the pH conditions during growth is a new insight;. In fact, it was demonstrated that the pH of growth is a crucial factor.
  Fatima Noronha , Susana Aragao Silva , Cristina Mena , Goncalo Almeida , Tim Hogg , Paul Gibbs and Paula Teixeira
  Foodborne diseases are widely accepted as one of the major public health concerns for all countries. According to the results of various studies, the domestic sector needs to be a key element in the reduction of foodborne illness as a significant proportion of these diseasescases arises from poor food handling and hygiene practices in the domestic environment. The objective of this preliminary study was to obtain an indication of the level of hygiene of Portuguese kitchens. 10 domestic kitchens were characterized based on the presence of Escherichia coli, Staphylococcus aureus and Enterobacteriaceae in 16 different sampling points and of Listeria sp. in refrigerators and on the administration of a small questionnaire to the person responsible for the house cleaning and cooking about food safety and hygiene practices. Although based on a small number of homes, this study demonstrated that various points in the kitchen harbourharbor pathogenic organisms, thus being a possible source of food poisoning, for example through cross-contamination.
 
 
 
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