CV Lattes
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Universidade Estadual de Campinas (UNICAMP). Faculdade de Engenharia de Alimentos (FEA) (Institutional affiliation from the last research proposal) Birthplace: Brazil
Degree in Veterinary Medicine at State University of São Paulo - Jaboticabal Campus (1999), master's in Food Science at State University of São Paulo - Araraquara Campus (2002), and PhD in Food Technology at State University of Campinas (2007). Currently she is an associate professor at the Food Engineering College - Unicamp. She has experience in food microbiology and hygiene. (Source: Lattes Curriculum)
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Salmonella spp. and Cronobacter spp. are among the top pathogens of concern in low moisture foods (LMF). Both have significant resistance to desiccant stress and are biofilm formers. Therefore, the control of these microorganisms in the LMF industry is a great challenge. Wet cleaning is not recommended in dry environments, as it can favor microbial growth. However, in order to establish a…
Salmonella is one of the main food-borne pathogens. Due to recent outbreaks occurring in foods of low water activity, products such as cocoa and peanuts were considered at risk for food-borne Salmonella. However, there are no studies that have assessed the ability of biofilm formation and resistance to cleaning processes of strains of Salmonella isolated from products of low water activit…
(Only some records are available in English at this moment)
Salmonella spp. is one of the most worrisome pathogens in the food industry since it can cause economic losses and health problems for consumers. Recently, several outbreaks of this pathogen have been observed in foods with low water activity. It is related to the resistance created by the exposure of the microorganism to sub-lethal conditions, typical of dry products. Usually, contaminat…
Salmonella is an important pathogen often involved in foodborne outbreaks worldwide, because of this it is essential to understand its behavior in food processing environments. Apart from the biofilm formation capacity in a wet environment, the pathogen is able to remain for long periods in low water activity conditions. Both characteristics have a direct effect on the control of Salmonel…
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| 8 / 3 | Completed scholarships in Brazil |
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