CV Lattes
Universidade de São Paulo (USP). Escola Superior de Agricultura Luiz de Queiroz (ESALQ) (Institutional affiliation from the last research proposal) Birthplace: Brazil
bachelor's at Medicina Veterinária from Universidade Federal do Rio Grande do Sul (1986), master's at Science and Technology of the Food from Universidade Estadual de Campinas (1994) and doctorate at Science and Technology of the Food from Universidade Estadual de Campinas (2001). Has experience in Science and Technology of the Food, focusing on Microbiology of the Food, acting on the following subjects: microbiologia de alimentos, listeria monocytogenes, higiene de alimentos, bactérias patogênicas and coliformes. (Source: Lattes Curriculum)
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Considering that the conditions of production of fresh cheeses are particularly favorable to the occurrence and production of enterotoxins produced by staphylococci and that these are the main microorganisms related to cases of food poisoning caused by consumption of Minas Frescal cheese, studies are necessary to trace the sources of contamination during manufacture process, as well as th…
The growing demand for food free of synthetic preservatives has motivated the industry to seek new alternatives to combat deterioration and microbial contamination, sources of large economic losses. Furthermore, diseases transmitted by foods are among the largest public health problems today, and Salmonella enteritidis is one of the most important etiological agents. In this context, the …
| 4 / 1 | Completed research grants |
| 10 / 2 | Completed scholarships in Brazil |
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