Holds a degree in Veterinary Medicine at University of São Paulo (2001), a master's degree and a PhD in Animal Science at University of São Paulo (2004 and 2007, respectively). Holds a Postdoctoral Degree in Microbiology at Institute of Biomedical Sciences of University of São Paulo (2009) and a PhD in Mycotoxins in animal production and food safety at Faculty of Animal Science and Food Engineering, University of São Paulo. Currently Associate Professor 2 at Faculty of Animal Science and Food Engineering, University of São Paulo. She was a member of the working group of the Codex Alimentarius Committee - Contaminants in Foods (CCCF), coordinated by ANVISA, to elaborate a code of practice for the prevention of contamination of mycotoxins in cereals. She was president over the XV National Meeting on Mycotoxins. She was vice-coordinator (2018-2019) and coordinator (2020-2021) for mycotoxins area on Brazilian Society for Microbiology and in the organizing committee for Brazilian Congress of Microbiology. The research fields include mycotoxicology, food safety and food microbiology, mainly related to animal production. (Source: Lattes Curriculum)
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The project aims to evaluate the microbiological contamination of organic and conventional vegetal and animal products, and feed, in addition to quantifying the microbial risk associated with the consumption of organic cheeses. It will be evaluated the mycobiota, the occurrence of toxigenic fungi, aflatoxins and fumonisins in maize and its products produced in conventional and organic sys…
The aim of the project is to evaluate aflatoxin contamination in fish farming in the State of São Paulo, also assessing the mycoflora and occurrence of toxins in feed; and to evaluate the aflatoxins transfer from feed to three commercial fish species. In the first part of the experiment, according to the management of the property, feed samples for freshwater fish, in use and stored, fing…
(Only some records are available in English at this moment)
Mycotoxins are compounds generated from the secondary metabolism of some fungi species and when present in ingredients and food intended for human and animal consumption can pose health risks. Aflatoxins make up the group of one of the main mycotoxins able to cause injury to human and animal health. Snacks for dogs such as meat strips are composed by ingredients susceptible to fungal cont…
Organic foods are those that are produced without any kind of synthetic input, so issues related to microbiological contamination, nutritional value and sales price are matters still discussed by experts. The microbiological quality of organic foods and the factors influencing it, such as the susceptibility of bacteria to disinfectants, should be investigated so that, if the risks are gre…
Milk composition is favorable to the development of microorganisms during production, storage or even distribution, and E. coli is widely found in both milk and dairy products. The emergence of antibiotic-resistant strains of this bacterium can be considered a negative effect on animal production and may even pose a public health risk. The objective of this study is to verify the resistan…
(Only some records are available in English at this moment)
| 5 / 4 | Completed research grants |
| 17 / 11 | Completed scholarships in Brazil |
| 22 / 15 | All research grants and scholarships |
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CV Lattes
ORCID