Evandro L Souza

Department of Nutrition, Center of Health Sciences, Federal University of Paraíba
João Pessoa Brazil

Biographical Sketch: Research Focus Food Microbiology, Monitoring of pathogenic and spoilage microorganisms in foods and in food processing plants, Control of the growth/survival of microorganisms in foods using innovative antimicrobial compounds, including essential oils and their related compounds. Current position Adjunct Professor of Department of Nutrition, Health Science Center, Federal University of Paraíba (2006); Head Researcher, Laboratory of Food Microbiology, Department of Nutrition, Health Science Center, Federal University of Paraíba; Researcher of the National Council of Research Development, Brazil (Fellowship from 03.2010); Coordinator of the Post-Graduation Course in Nutrition Sciences, Federal University of Paraíba (02.2010 – up the current time) Formation Graduation in Nutrition, Health Science Center, Federal University of Paraíba (2001); Master’s degree in Food Science and Technology, Federal University of Paraíba (2003); Doctor in Nutrition, Federal University of Pernambuco, Recife, Brazil (2006) Publications: 95 articles published in refereed journals. Referee of various international journal (Food Science and Technology, Food Science and Technology, Innovative Food Science and Emerging Technology, International Journal of Food Microbiology, Journal of Food Quality, Natural Products Research, Brazilian Journal of Food Technology, Brazilian Journal of Microbiology, African Journal of Microbiological Research, Brazilian Archives of Biology and Technology, Food Research International, Foodborne Pathogens and Disease, Postharvest Biology and Technology, International Journal of Food Science & Technology, British Food Journal, International Food Research Journal). Appr. 100 abstracts in Scientific Meetings.

Papers:
P3-89 Antimicrobial Activity of Thymus vulgaris L. and Origanum vulgare L. Essential Oils against Pathogenic and Starter Bacteria in Brazilian Semi-Hard Cheese Model
P3-90 Activity of Origanum vulgare L. Essential Oil and Carvacrol against Planktonic and Biofilm Cells of Staphylococcus aureus Strains Isolated from Hospital Food Service Environments
P3-91 Combined Application of Essential Oils from Origanum vulgare L. and Rosmarinus officinalis L. or Their Constituents to Inhibit Staphylococcus aureus in Food Based-model Systems