Campylobacter is well recognized as the leading cause of bacterial foodborne diarrheal disease worldwide. Symptoms can range from mild to serious infections of the children and the elderly and permanent neurological symptoms. The organism is a cytochrome oxidase positive, microaerophilic, curved Gram-negative rod exhibiting corkscrew motility and is carried in the intestine of many wild and domestic animals, particularly avian species including poultry. Intestinal colonization results in healthy animals as carriers. In contrast with the most recent published reviews that cover specific aspects of Campylobacter/campylobacteriosis, this broad review aims at elucidating and discussing the (i) genus Campylobacter, growth and survival characteristics; (ii) detection, isolation and confirmation of Campylobacter; (iii) campylobacteriosis and presence of virulence factors; and (iv) colonization of poultry and control strategies.

Several types of food products on sale in Portugal, were examined for the presence of Listeria monocytogenes. Secondary enrichments, in Fraser broth, were analysed by the mini-Vidas LMO, enzyme-linked fluorescent immunoassay technique. Positive samples were confirmed by isolation on Oxford and PALCAM selective agars followed by biochemical characterization. Of 1035 samples, 72 (7.0%) were positive for L. monocytogenes, the majority being from raw products (milk, meat, fish, flour) although some heat-processed or fermented foods (ready-to-eat) were also positive. In Portugal, a predilection for fresh cheese was indicated as a potential risk for consumers.

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The main objectives of this study were to determine the incidence of Listeria spp. in Portuguese domestic refrigerators and to evaluate some of the hygienic practices in the domestic environment that might contribute to the persistence of the organisms. It was found that L. monocytogenes was present in 3 domestic refrigerators of the 86 investigated. L. grayi and L. innocua were also isolated from 4 and 1 refrigerators, respectively.Overall, the information obtained from our survey demonstrates the need for consumer education in Portugal regarding safe food handling practices. For the refrigerators investigated, 71% were operating at a temperature higher than 6.1°C, 87% were cleaned only monthly or less frequently, and only 8% were cleaned with appropriate proprietary cleaning products available in supermarkets.

A rapid, accurate, and precise method is described for the direct determination of lead in wine and other alcoholic beverages, using a flow injection−hydride generation−atomic absorption spectrometry system (FI-HG-AAS). Lead hydride was generated in HNO3−H2O2 medium using NaBH4 as the reducing agent. To increase the efficiency of lead hydride generation and to produce mineralized samples, a microwave oven was coupled on-line to the FI-HG-AAS system for some samples. This method was used with 70 samples of wine produced in Spain and with 64 samples of other alcoholic beverages widely consumed in that country. The concentrations of lead ranged in wine from not detectable (ND) to 1125.00 μg/L and in other alcoholic beverages from ND to 444.70 μg/L. Keywords: Lead contamination; wine; alcoholic beverages; atomic absorption spectrometry