Alexandros Stratakos' Outputs (43)

A review of the effect of management practices on campylobacter prevalence in poultry farms (2018)
Journal Article

© 2018 Sibanda, McKenna, Richmond, Ricke, Callaway, Stratakos, Gundogdu and Corcionivoschi. Poultry is frequently associated with campylobacteriosis in humans, with Campylobacter jejuni being the most usual Campylobacter associated with disease in hu... Read More about A review of the effect of management practices on campylobacter prevalence in poultry farms.

The STARTEC decision support tool for better tradeoffs between food safety, quality, nutrition, and costs in production of advanced ready-to-eat foods (2017)
Journal Article

A prototype decision support IT-tool for the food industry was developed in the STARTEC project. Typical processes and decision steps were mapped using real life production scenarios of participating food companies manufacturing complex ready-to-eat... Read More about The STARTEC decision support tool for better tradeoffs between food safety, quality, nutrition, and costs in production of advanced ready-to-eat foods.

The in vitro and ex vivo effect of Auranta 3001 in preventing Cryptosporidium hominis and Cryptosporidium parvum infection (2017)
Journal Article

Background: Cryptosporidium is a major cause of diarrhea worldwide in both humans and farm animals with no completely effective treatment available at present. In this study, we assessed the inhibitory effect of different concentrations of Auranta 30... Read More about The in vitro and ex vivo effect of Auranta 3001 in preventing Cryptosporidium hominis and Cryptosporidium parvum infection.

The in vitro effect of carvacrol, a food additive, on the pathogenicity of O157 and non-O157 Shiga-toxin producing Escherichia coli (2017)
Journal Article

© 2017 Elsevier Ltd Shiga toxin producing Escherichia coli (STEC) are important pathogens implicated in foodborne outbreaks and severe human infections. E. coli O157:H7 is the most common strain amongst STECs however non-O157 STECs have been connecte... Read More about The in vitro effect of carvacrol, a food additive, on the pathogenicity of O157 and non-O157 Shiga-toxin producing Escherichia coli.

A loop-mediated isothermal amplification method for rapid direct detection and differentiation of nonpathogenic and verocytotoxigenic Escherichia coli in beef and bovine faeces (2016)
Journal Article

© 2016 The Society for Applied Microbiology Aim: To develop a multiplex loop-mediated isothermal amplification (LAMP) assay capable of quantifying Escherichia coli and differentiating verocytotoxigenic E.coli (VTEC). Methods and Results: Primer sets... Read More about A loop-mediated isothermal amplification method for rapid direct detection and differentiation of nonpathogenic and verocytotoxigenic Escherichia coli in beef and bovine faeces.

Enhancing the lycopene in vitro bioaccessibility of tomato juice synergistically applying thermal and non-thermal processing technologies (2016)
Journal Article

The influence of moderate intensity pulsed electric field pre-processing on increasing the lycopene bioaccessibility of tomato fruit, and the combined effect of blanching, ultrasonic and high intensity pulsed electric field processing on further enha... Read More about Enhancing the lycopene in vitro bioaccessibility of tomato juice synergistically applying thermal and non-thermal processing technologies.

Methods for extracting essential oils (2015)
Book Chapter

Essential oils are composite mixtures of volatile compounds most frequently present at low concentrations in plants. Several different extraction techniques are widely employed for the extraction of essential oils such as steam distillation and solve... Read More about Methods for extracting essential oils.

Effect of high pressure processing in combination with Weissella viridescens as a protective culture against Listeria monocytogenes in ready-to-eat salads of different pH (2015)
Journal Article

This study explored the effect of HPP (400 MPa/1 min) and a Weissella viridescens protective culture, alone or in conjunction, against Listeria monocytogenes in ready-to-eat (RTE) salads with different pH values (4.32 and 5.59) during storage at 4 an... Read More about Effect of high pressure processing in combination with Weissella viridescens as a protective culture against Listeria monocytogenes in ready-to-eat salads of different pH.

Effect of high-pressure processing on the shelf life, safety and organoleptic characteristics of lasagne ready meals during storage at refrigeration and abuse temperature (2015)
Journal Article

The effect of different pressure levels (500 and 600 MPa for 1 min at ambient temperature) on lasagne ready meal as a means of increasing the safety and shelf life during storage at refrigeration (4 °C) and abuse temperature (8 °C) was investigated.... Read More about Effect of high-pressure processing on the shelf life, safety and organoleptic characteristics of lasagne ready meals during storage at refrigeration and abuse temperature.

Suitability, efficiency and microbiological safety of novel physical technologies for the processing of ready-to-eat meals, meats and pumpable products (2015)
Journal Article

Consumer studies and market reports show an increase in consumption of ready-to-eat (RTE) foods. Although conventional processing technologies can in most cases produce safe products, they can also lead to the degradation of nutritional compounds and... Read More about Suitability, efficiency and microbiological safety of novel physical technologies for the processing of ready-to-eat meals, meats and pumpable products.

Modified Atmosphere and Active Packaging Technologies (2012)
Book

The effect of organic and conventional production methods on sea bream growth, health and body composition: A field experiment (2012)
Journal Article

This study aimed to develop a better understanding of organic sea bream aquaculture production in Greece, in particular its consequences for fish growth, health and body composition, and to propose and update standards for sustainable organic sea bre... Read More about The effect of organic and conventional production methods on sea bream growth, health and body composition: A field experiment.

Application of Modified Atmosphere Packaging and Active/Smart Technologies to Red Meat and Poultry: A Review (2012)
Journal Article

This paper reviews the current advances in modified atmosphere packaging (MAP) of red meat and poultry products. This type of packaging results in shelf-life prolongation by inhibiting microbial growth and promoting oxidative stability, compared to t... Read More about Application of Modified Atmosphere Packaging and Active/Smart Technologies to Red Meat and Poultry: A Review.

Irradiation of fruits and vegetables (2010)
Book Chapter

Several studies have shown an association between a high consumption of vegetables and fruits and low incidences of certain chronic diseases. With the increasing demand for fresh fruits and vegetables, as well as market globalization, an increase in... Read More about Irradiation of fruits and vegetables.

Irradiation of insects: Disinfestation (2010)
Book Chapter

The purpose of a quarantine disinfestation treatment is to prevent the establishment of a pest associated with a commodity to be imported into a country or region where it does not already occur, or where its presence is restricted. Traditional treat... Read More about Irradiation of insects: Disinfestation.

Irradiation of cereals (2010)
Book Chapter

Cereal grains have attracted widespread attention as a means of achieving better nutrition and health protection. Cereal meals are recommended as a good source of fiber, and production and consumption of various meals based on whole cereals is increa... Read More about Irradiation of cereals.

Irradiation of poultry and eggs (2010)
Book Chapter

Ionizing radiation is a safe and effective technology that can be used to inactivate foodborne pathogens associated with poultry such as S. typhimurium, C. jejuni, and L. monocytogenes and minimize the occurrence of foodborne illness in at-risk popul... Read More about Irradiation of poultry and eggs.

Potential uses of irradiation (2010)
Book Chapter

Food irradiation has been recognized as a reliable and safe method for the preservation of food and for improving the hygienic quality and nutritional value of food. In addition to the control of microorganisms of numerous food commodities, ionizing... Read More about Potential uses of irradiation.

Effect of irradiation on fish and seafood (2010)
Book Chapter

The consumption of diets rich in fish by various populations and by groups participating in clinical trials has been associated with a wide range of positive health effects. However, the major problem with respect to distribution of seafood or fisher... Read More about Effect of irradiation on fish and seafood.

Applications of irradiation on meat and meat products (2010)
Book Chapter

Food irradiation is considered an important tool not only for ensuring safety but also for extending the shelf life of fresh meat. Food irradiation has been shown to eliminate pathogenic and spoilage microorganisms, providing a safer, longer lasting... Read More about Applications of irradiation on meat and meat products.