How did your interest in microbiology, hygiene, and food safety arise, and what has your academic and scientific journey been like in these fields so far?
My journey in teaching and research in Microbiology began in 1995/1996 during my undergraduate internship at the Microbiology Laboratory of the Faculty of Medicine of U.Porto, under the guidance of Professor Freitas. In 1998, I became an Assistant Trainee at the Faculty of Nutrition and Food Sciences of the University of Porto (FCNAUP) and started a Master’s in Quality Control at the Faculty of Pharmacy of U.Porto, focusing on Water and Food. My thesis addressed the 'Transmission of pathogenic bacteria in poultry production' and 'Antimicrobial Resistance (AMR)', with the guidance of Professors Nazaré Pestana, João Carlos Sousa, and Luísa Peixe being pivotal to my development. After completing my Master’s in 2001, I became an Assistant at FCNAUP and pursued a PhD at FFUP, focusing on 'Epidemiological and molecular characterization of resistance to antimicrobial agents in non-typhoidal Salmonella.' Since its establishment in 2004, I have been part of the 'Microbiology' group at FFUP within the REQUIMTE R&D unit, led by Professor Luísa Peixe. After earning my PhD in 2007, I became an Assistant Professor at FCNAUP, teaching and coordinating Microbiology curricular units. As a senior researcher with the BacT_Drugs-UCIBIO/i4HB group, my research focuses on 'Epidemiology and molecular evolution of zoonotic bacteria at the animal-food-environment-human interface - a One Health approach' and on the impact of 'Biocides' on the spread of pathogenic bacteria and AMR. Since 2021, I have been an Associate Professor at FCNAUP, continuing to coordinate research projects in microbiology and food safety, mentoring students, including those involved in research initiation and the citizen science project MicroMundo@UPorto. I am an active member of several scientific societies, such as SPM and ESCMID, and coordinate a PRR training course on Microbiology in the food chain for industry professionals. With over 25 years of experience, I have adopted a multidisciplinary approach, using culturomics, genomics, and metagenomics to study antimicrobial resistance, with a focus on food safety.

The ‘One Health’ concept is particularly relevant today, and your research interests intersect with microbiology. What is your perspective on this concept, and how does it relate to your research in food safety and quality?
The 'One Health' concept recognizes that human health is closely linked to the health of animals, plants, and ecosystems. Within food safety, this concept is particularly pertinent. Food safety directly impacts human health since food derived from plants and animals is essential for our survival. Thus, food safety is a cornerstone of the 'One Health' approach. Global challenges like zoonotic diseases, antimicrobial resistance, chemical pollution, and climate change are directly linked to food production and consumption practices across the 'farm-to-fork' chain. Our research, focused on zoonotic bacteria like Salmonella and others associated with the food production environment, as well as antimicrobial resistance (e.g., antibiotics, metals, disinfectants, and other micropollutants) used in the food chain, is intrinsically connected to human, animal, and environmental health. By understanding the origin and spread of these bacteria (pathogenic and others) through the food chain, we can implement effective preventive measures to protect public health. Furthermore, our work of over 25 years reflects the 'One Health' approach by fostering transdisciplinary and multisectoral collaboration between areas such as microbiology, human and veterinary medicine, public health, agriculture, and the environment. This comprehensive approach to food safety challenges aligns with the ambitious goals of the European Union (EU), expressed in the European Green Deal and the EU Global Health Strategy.

Your recent research focuses on the epidemiology and molecular evolution of foodborne bacteria, particularly their emergence and persistence in various ecological niches. How has your research contributed to addressing public health challenges in this area?
Over the last 25 years, we have faced numerous food safety challenges with a direct impact on public and global health. For instance, we have contributed to identifying reservoirs and transmission vehicles of pathogens and AMR bacteria in the food chain, such as aquaculture and pig/poultry production environments, ready-to-eat salads, imported poultry meat, and pet food. These findings have been acknowledged by EFSA, influencing global and EU interventions. Additionally, we identified potential interactions between metals, biocides, and antimicrobial resistance, highlighting the role of metals in co-selecting bacteria resistant to last-line antibiotics or epidemic clones, with implications for health. Our research has also identified epidemic clones and mobile genetic elements (containing resistance genes to antibiotics and/or metals) that promote AMR dissemination in various hosts and sources, aiding in risk identification and guiding prevention and control strategies. Recently, we have collaborated on developing and applying innovative methods for rapid typing of foodborne bacteria, enabling more accessible identification of high-risk clones, complementing whole-genome sequencing (WGS). Additionally, I have coordinated research projects involving practical interventions, such as evaluating the effect of copper formulations in animal feed on the selection of antimicrobial-resistant bacteria, and more recently, analyzing the correlation between hygiene practices and the persistence of bacteria resistant to biocides and antibiotics on surfaces in food preparation and distribution establishments.

You have participated in several projects – is there one that you find particularly relevant or rewarding?
All the projects I’ve been part of have been rewarding and challenging. I highlight my participation in over 20 R&D projects, both nationally (FCT, Calouste Gulbenkian Foundation, FEDER) and internationally (ERDF, ERA-IB, ESCMID), which have provided opportunities to collaborate with dynamic research teams. Locally, I highlight the six IJUP projects I coordinated, three of which were co-financed by the food industry, and the ongoing FCT project (CLEANWATER) in collaboration with a company in the drinking water production and management sector, where I serve as Co-PI. These projects involve undergraduate, Master’s, and PhD students and other scientists, particularly my colleague Professor Carla Novais from the Faculty of Pharmacy of U.Porto (FFUP). Recently, I have participated in two International Consortia representing U.Porto, one with EU partners supported by EFSA, and another with UVigo-Spain and universities in São Tomé and Príncipe, in the area of Food Science and Technology to promote food safety knowledge in both developed and developing countries. I would like to highlight the most recent IJUP-Companies projects, a collaborative initiative funded by private companies that provide a platform to engage U.Porto undergraduate and Master’s students in research initiation. These projects utilized whole-genome sequencing (WGS) to study the occurrence and persistence of Enterobacteriaceae and Enterococcus in poultry farms over four years under different feed formulations. The results offered new insights for the poultry sector and public health, and several articles have already been published.

Some of the projects you’ve embraced have involved stakeholders from the food industry. Could you share the main benefits of these collaborations with the U.Porto scientific community, and how can researchers maximize their potential?
Projects involving food industry stakeholders have been incredibly enriching. This collaboration has given us a deeper understanding of the industry's challenges and allowed us to apply our scientific knowledge more practically and meaningfully. The key benefits of these collaborations include access to data and resources from the industry that would otherwise be difficult to obtain, as well as a more comprehensive understanding of the sector's needs and concerns. Additionally, these collaborations offer a unique opportunity to validate and implement scientific solutions in real-world contexts. To maximize their potential, U.Porto researchers should adopt a proactive approach to engaging with the industry from the very start of the research process. This includes identifying and involving relevant stakeholders from the project’s conception, ensuring effective communication throughout, and aligning research goals with the specific needs of the industry. Furthermore, researchers can use these collaborations to identify new research areas and funding opportunities, as well as to establish long-term partnerships that benefit both sides. In summary, collaboration with the food industry provides U.Porto researchers with a unique opportunity to apply their scientific knowledge practically and meaningfully while contributing to innovation and sustainable development in the sector.

Collaboration and interdisciplinarity are essential in the scientific approach to the complexity of food sciences. How does collaboration with other research areas occur, and which do you consider most fundamental in terms of scientific knowledge intersection?
Collaboration and interdisciplinarity play a crucial role in the scientific approach to food sciences. The complexity of the challenges in the field of food safety and public health requires a holistic approach that incorporates knowledge from various research areas. In my experience, I have actively promoted collaboration with several research fields directly related to microbiology, such as human and veterinary medicine, public health, agriculture, and the environment. This transdisciplinary and multisectoral collaboration is fundamental to understanding and mitigating risks associated with food safety and to developing effective prevention and control strategies for food- and water-related diseases. In recent years, collaboration with researchers in bioinformatics, genomics, and metagenomics has also been particularly important. These tools are essential for understanding how microbial hazards spread throughout the food chain and what factors are critical for the evolution and adaptation of microorganisms in different ecosystems. Integrating advanced technologies, such as genomics, will enable more effective real-time monitoring of microbial threats, facilitating quicker and more proactive responses from authorities and economic operators, rather than a reactive approach after incidents occur.

What is your vision for the future of Food Science, particularly in light of emerging food safety challenges and new technologies?
I am very optimistic about the future of Food Science, which will continue to evolve rapidly in response to emerging challenges. The use of new technologies such as genomics, transcriptomics, and proteomics, combined with the use of Artificial Intelligence (AI) and Big Data, will provide new insights into food safety and improve risk detection and management. Emerging challenges, such as climate change, new pathogens, and the global trend toward plant-based diets, will require innovative approaches to ensure food safety and quality. In addition, I believe that the 'One Health' approach will become increasingly central to addressing food safety issues, promoting integrated strategies to safeguard human, animal, and environmental health. Advances in science and technology will continue to play a crucial role in protecting public health, improving the quality and safety of food products, and ensuring the sustainability of the global food system.

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