Paula Teixeira is Associate Professor with habilitation at Escola Superior de Biotecnologia (ESB-UCP). She is member of the Direction Board of ESB-UCP) and lead of the CBQF research group Food & Nutrition. She teaches in the areas of Food Microbiology and Food Safety.
The global objective of her research group is to contribute to an improved knowledge on foodborne pathogens, with special focus on L. monocytogenes, using a 'One Health' approach. Studies have been focused on the ecology, transmission, pathogenesis and control of foodborne bacteria in different environments and food commodities.
Junqueira L, Truninger M, Almli VL, Ferreira V, Maia RL, Teixeira P (2022) Self-reported practices by Portuguese consumers regarding eggs’ safety: An analysis based on critical consumer handling points. Food Control, 133, 108635, https://doi.org/10.1016/j.foodcont.2021.108635.
Moura-Alves M, Carvalho M, Baggio Ribeiro DH, Barbosa J, Silveira L, Pista Â, Pinto HP, Saraiva C, Teixeira P, Esteves A (2022) Hygiene Indicators and Salmonellae on surfaces of swine carcasses from two slaughterhouses in northern Portugal. Journal of Food Protection 85(11):1566-1575. doi: 10.4315/JFP-21-312. PMID: 35202475.
Barbosa J, Albano H, Silva B, Almeida MH, Nogueira T, Teixeira P (2021) Characterization of a Lactiplantibacillus plantarum R23 isolated from arugula by Whole-Genome Sequencing and its bacteriocin production ability. International Journal of Environmental Research and Public Health, 18(11):5515. doi: 10.3390/ijerph18115515.
Komora N, Maciel C, Amaral RA, Fernandes R, Castro SM, Saraiva JA, Teixeira P (2021) Innovative hurdle system towards Listeria monocytogenes inactivation in a fermented meat sausage model - high pressure processing assisted by bacteriophage P100 and bacteriocinogenic Pediococcus acidilactici. Food Research International, 148, 110628. 10.1016/j.foodres.2021.110628.
Santos-Ferreira N, Alves Â, Cardoso MJ, Langsrud S, Malheiro AR, Fernandes R, Maia R, Truninger M, Junqueira L, Nicolau AI, Dumitrașcu L, Skuland SE, Kasza G, Izsó T, Ferreira V, Teixeira P (2021) Cross-contamination of lettuce with Campylobacter spp. via cooking salt during handling raw poultry. PLoS ONE 16(5): e0250980. https://doi.org/10.1371/journal.pone.0250980