Andrezza Maria Fernandes

• Abstract

  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…

  Evaluation of microbiological contamination of vegetal and animal organic production: fungi, mycotoxins, bacteria and viruses., AP.R
• The World Mycotoxin Forum - 10th Conference, AR.EXT

• Abstract

  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…

  Evaluation of aflatoxins transfer from feed to commercial species of fish and occurrence of aflatoxins in fish farming from State of São Paulo, AP.R

(Only some records are available in English at this moment)

• Abstract

  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…

  Evaluation of aflatoxins in canine snacks: occurrence in meat strips and ingredients, BP.IC

• Abstract

  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…

  Evaluation of susceptibility profile of bacteria isolated from conventional and organic fresh produce to disinfectants, BP.IC

• Abstract

  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…

  Antimicrobial susceptibility profile of Escherichia coli isolates from different points in dairy plants and dairy farms from southeast region of Brazil, BP.IC

(Only some records are available in English at this moment)