Vera Lúcia Mores Rall

• Abstract

  Mastitis is a multifactorial disease caused by approximately 140 microorganisms, related to infectious or environmental origin, with varying degrees of infectivity. In addition to the economic losses of disease, both for producers and for the dairy industry by lower industrial output and lower shelf period of dairy products, the impact of these agents in the public health context, as many…

  E. coli, Klebsiella pnemoniae and Enterococcus spp: impact of virulence factors in bovine mastitis and public health concern, AP.TEM
• Composting sewage sludge: evaluation of process, resulting product and costs , AP.PITE

• Abstract

  Staphylococcus sp is common agent of bovine mastitis, causing huge economic losses in Brazilian cattle. This micro-organism posses virulence factors well known as the production of hemolysin, leucotoxinas and toxin superantigens such as toxic shock syndrome and enterotoxins. In addition, several Staphylococcus species can acquire antibiotic resistance genes to lactam antimicrobials. The o…

  Molecular characterization of Staphylococcus sp. isolated from milk of cows with mastitis in different regions in São Paulo State, AP.R

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

• Abstract

  Milk and its derivatives are one of the most consumed foods in the world, and its quality is essential for human consumption to avoid foodborne diseases. But in Brazil, despite the advances in the past decades, approximately 27% of the population still consumes unpasteurized or "informal" milk and derivatives. One of the main pathogenic bacteria found in this kind of food is Staphylococcu…

  Panel of enterotoxins in Staphylococcus aureus, isolated from milk of cows with clinical and subclinical mastitis, BP.IC

• Abstract

  O queijo tipo Minas frescal é consumido em grandes quantidades no Brasil, sendo muito importante na indústria de derivados lácteos em grande parte do país. Entretanto, fatores como a utilização de leite cru ou sem pasteurização adequada como matéria prima, a não maturação do queijo, o tempo de prateleira muito curto e a facilidade de contaminação durante seu processamento comprometem a qu…

  Microbiological evaluation of minas frescal cheeses, marketed in Botucatu, SP, BP.IC

• Abstract

  The search for a healthy lifestyle has been increasing and more and more people looks for foods that fit in this question, such as those of Japanese food. Although the dishes are considered to be beneficial to health, the highly perishable characteristic, due to the presence of raw fish, combined with a highly manipulated preparation, increases the risk of contamination. A hygienic failur…

  Microbiological evaluation of Japanese food, in Botucatu, SP, BP.IC

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

• Abstract

  The dry period is a critical period for dairy cows on which animals are recovering from the last lactation and preparing for the next. In this period, the cow is not milking and pathogens present in the mammary gland are not removed increasing the odds for multiplication and development of intramammary infections. Therefore, a common practice in dairy operations is to use antimicrobials t…

  Evaluation of selective dry cow therapy for prevention and treatment of mastitis and milk microbiome in Holstein dairy cows, BE.EP.DR