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Do viruses and bacteria (also) make food safe?

To watch in Porto, on October 22nd, at 11am, at Fundação de Serralves

The data is public: one in ten people around the world still gets sick after eating contaminated food.

Paula Teixeira, professor at the Higher School of Biotechnology and researcher at the Center for Biotechnology and Fine Chemistry at the Universidade Católica Portuguesa, will be present at another session of the “Feed a Cause” Conversation Cycle to talk about food security, including microbes that help protecting food and to keep it safe. The session will take place on October 22nd, at 11 am, in Serralves. Entry is free but subject to prior registration.

“While there is a consensus that food has never been as safe as it is today, the reality that around 600 million people around the world – one in ten – become ill as a result of consuming contaminated food should not be ignored,” warns Paula Teixeira, a researcher at the Center for Biotechnology and Fine Chemistry at the Catholic University of Portugal. “Food contamination, in addition to the consequences for public health, causes significant food waste, with social, environmental and economic impacts,” she concludes.

This session will present and debate some of the examples that the Food Microbiology Laboratory of the Center for Biotechnology and Fine Chemistry (CBQF) at the Catholic University in Porto has developed, including with companies, in the control of undesirable microorganisms in food by other harmless microorganisms, viruses and bacteria.

The session “Viruses and Bacteria (also) make food safe”, which is part of the “Food for a Cause” Conversation Cycle, an initiative promoted by the Serralves Foundation, in scientific partnership with the Portuguese Catholic University in Porto, will take place the next day October 22, in the Panoramic Room of the Serralves Foundation.

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Paula Teixeira

Graduated in Food Engineering and PhD in Biotechnology from the Portuguese Catholic University. She is an Associate Professor at the Higher School of Biotechnology, Deputy Director for Teaching and coordinator of the 1st cycle and the Postgraduate Course in Food Safety at the same institution. She teaches in the areas of Food Microbiology and Food Safety.

She is coordinator of the “Food and Nutrition” group and responsible for the “Food Microbiology” thematic laboratory at CBQF. The overall goal of her research group is to contribute to better knowledge about foodborne pathogens, with a special focus on Listeria monocytogenes, using a “One Health” approach.

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