P.N. Skandamis

Agricultural University of Athens

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George‐John E. Nychas

Agricultural University of Athens

John N. Sofos

Colorado State University

J.D. Stopforth

Arkin

Eleftherios H. Drosinos

Agricultural University of Athens

Carla Martino

University of Milan

Laurence Vernis

Centre National de la Recherche Scientifique

Gilles Rivière

Federal Office of Consumer Protection and Food Safety

David Michael Gott

Food Standards Agency

Gary C. Smith

Texas A&M University

K. E. Belk

Colorado State University

Cooperative Institutions

Federal Office of Consumer Protection and Food Safety

Ministère de l'Économie et des Finances

Agricultural University of Athens

Agencia Española de Consumo, Seguridad Alimentaría y Nutrición

European Food Safety Authority

Federal Ministry of Social Affairs, Health, Care and Consumer Protection

Ministère de la Santé

Colorado State University

Ministerio de Salud Pública y Bienestar Social

Ministry of Health

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Inhibition of oregano essential oil and EDTA on Escherichia coli O157:H7

Italian Journal of Food Science (2001)

P.N. Skandamis K. Koutsoumanis K. Fasseas George‐John E. Nychas

Oregano essential oil with and without the addition of EDTA was tested against Escherichia coil. The amount of essential oil, the addition of EDTA and the incubation temperature of the medium influenced the maximum growth rate (μ max ) and the lag phase of Escherichia coli O157:H7. In particular, the presence of oregano essential oil at the time of inoculation caused an increase in the lag phase, a decrease in the maximum growth rate and a reduced final population size. The inhibitory effect on E. coli O157:H7 is probably associated only with the oregano essential oil since there was no antibacterial action in broth samples inoculated with E. coli 0157:H7 and supplemented alone with EDTA. However, the combination of the two was found to increase the inhibition dramatically. The minimum bacteriocidal concentration of oregano essential oil on cells of E. coli 0157:H7 with and without EDTA affected the dense cellular materials and coagulated the cytoplasmic constituents, while the membrane structure tended to be irregular and rough.

Bacterial growth

Garlic Oil

Escherichia

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Citations (117)

Evaluation of the safety and efficacy of the organic acids lactic and acetic acids to reduce microbiological surface contamination on pork carcasses and pork cuts

EFSA Journal (2018)

Vittorio Silano José Manuel Barat Baviera Claudia Bolognesi Beat Johannes Brüschweiler Andrew Chesson

Studies evaluating the safety and efficacy of lactic and acetic acids to reduce microbiological surface contamination on pork carcasses pre-chill and pork meat cuts post-chill were assessed. Lactic acid treatments consisted of 2-5% solutions at temperatures of up to 80°C applied to carcasses by spraying or up to 55°C applied on cuts by spraying or dipping. Acetic acid treatments consisted of 2-4% solutions at temperatures of up to 40°C applied on carcasses by spraying or on cuts by spraying or dipping. The maximum treatment duration was 30 s. The Panel concluded that: [1] the treatments are of no safety concern, provided that the substances comply with the European Union specifications for food additives; [2] spraying of pork carcasses pre-chill with lactic acid was efficacious compared to untreated control, but based on the available data, the Panel could not conclude whether lactic acid was more efficacious than water treatment when spraying of pork carcasses pre-chill or pork meat cuts post-chill. The Panel concluded that dipping of pork meat cuts post-chill in lactic acid was more efficacious than water treatment. However, it could not conclude on the efficacy of acetic acid treatment of pork carcasses pre-chill and/or pork meat cuts post-chill; [3] the potential selection and emergence of bacteria with reduced susceptibility to biocides and/or resistance to therapeutic antimicrobials linked to the use of the substances is unlikely as long as Good Hygienic Practices are implemented; and [4] the release of both organic acids is not of concern for the environment, assuming that wastewaters released by the slaughterhouses are treated, if necessary, to counter the potentially low pH caused by lactic or acetic acid, in compliance with local rules.

Food contaminant

10.2903/j.efsa.2018.5482

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Citations (36)

Comparative evaluation of growth/no growth interface in response to pH and NaCl of L. monocytogenes growing on stainless steel surfaces or in suspension

C Belessi Maria Sol Schvartzman Echenique Francis H. Butler K.R. Jordan P.N. Skandamis

Suspension

Interface (matter)

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Survival and transfer of Salmonella Enteritidis in lettuce cultivated in hydroponics as affected by different pH of nutrient solution

Acta Horticulturae (2021)

Panayiota Xylia George Botsaris Antonios Chrysargyris P.N. Skandamis Nikolaos Tzortzakis

ISHS III International Symposium on Soilless Culture and Hydroponics: Innovation and Advanced Technology for Circular Horticulture Survival and transfer of Salmonella Enteritidis in lettuce cultivated in hydroponics as affected by different pH of nutrient solution

Hydroponics

Salmonella enteritidis

10.17660/actahortic.2021.1321.7

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Physicochemical, Microbiological, and Organoleptic Profiles of Greek Table Olives from Retail Outlets

Journal of Food Protection (2006)

Efstathios Ζ. Panagou Chrysoula C. Tassou P.N. Skandamis

Titratable acid

Organoleptic

10.4315/0362-028x-69.7.1732

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Citations (19)

Fresh meat spoilage and modified atmosphere packaging (MAP)

CRC Press eBooks (2005)

George‐John E. Nychas P.N. Skandamis

Modified atmosphere

Meat spoilage

10.1201/9781439823521.ch22

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Citations (7)

Modelling the combined effect of temperature, pH and aw on the growth rate of Monascus ruber, a heat-resistant fungus isolated from green table olives

Journal of Applied Microbiology (2003)

Efstathios Ζ. Panagou P.N. Skandamis George‐John E. Nychas

Aims: Growth modes predicting the effect of pH (3·5–5·0), NaCl (2–10%), i.e. aw (0·937–0·970) and temperature (20–40°C) on the colony growth rate of Monascus ruber, a fungus isolated from thermally-processed olives of the Conservolea variety, were developed on a solid culture medium. Methods and Results: Fungal growth was measured as colony diameter on a daily basis. The primary predictive model of Baranyi was used to fit the growth data and estimate the maximum specific growth rates. Combined secondary predictive models were developed and comparatively evaluated based on polynomial, Davey, gamma concept and Rosso equations. The data-set was fitted successfully in all models. However, models with biological interpretable parameters (gamma concept and Rosso equation) were highly rated compared with the polynomial equation and Davey model and gave realistic cardinal pHs, temperatures and aw. Conclusions: The combined effect of temperature, pH and aw on growth responses of M. ruber could be satisfactorily predicted under the current experimental conditions, and the models examined could serve as tools for this purpose. Significance and Impact of the Study: The results can be successfully employed by the industry to predict the extent of fungal growth on table olives.

Fungal growth

10.1046/j.1365-2672.2003.01818.x

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Citations (81)

New research on organic acids and pathogen behaviour

Elsevier eBooks (2013)

Kostas Koutsoumanis P.N. Skandamis

10.1533/9780857098740.4.355

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Citations (8)

Deterministic and stochastic behaviour of L. monocytogenes suspended cells or detached from stainless steel surfaces during cheese manufacture

C Belessi A Gounadaki Maria Sol Schvartzman Echenique Kenneth G. Jordan P.N. Skandamis