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The Campylobacter jejuni type VI secretion system enhances the oxidative stress response and host colonization (2019)
Journal Article
Liaw, J., Hong, G., Davies, C., Elmi, A., Sima, F., Stratakos, A., …Dorrell, N. (2019). The Campylobacter jejuni type VI secretion system enhances the oxidative stress response and host colonization. Frontiers in Microbiology, 10, Article 2864. https://doi.org/10.3389/fmicb.2019.02864

The role of the Type VI secretion system (T6SS) in Campylobacter jejuni is poorly understood despite an increasing prevalence of the T6SS in recent C. jejuni isolates in humans and chickens. The T6SS is a contractile secretion machinery capable of de... Read More about The Campylobacter jejuni type VI secretion system enhances the oxidative stress response and host colonization.

In vitro and in vivo characterisation of Listeria monocytogenes outbreak isolates (2019)
Journal Article
Stratakos, A. C., Ijaz, U. Z., Ward, P., Linton, M., Kelly, C., Pinkerton, L., …Corcionivoschi, N. (2020). In vitro and in vivo characterisation of Listeria monocytogenes outbreak isolates. Food Control, 107, Article 106784. https://doi.org/10.1016/j.foodcont.2019.106784

Listeriosis is an important food-borne disease responsible for high rates of morbidity and mortality. L. monocytogenes has been the cause of several foodborne outbreaks and its ability to adapt and survive in a wide range of environmental conditions... Read More about In vitro and in vivo characterisation of Listeria monocytogenes outbreak isolates.

Virulence of a T6SS Campylobacter jejuni chicken isolate from North Romania (2019)
Journal Article
Ungureanu, V. A., Stratakos, A. C., Gundogdu, O., Stef, L., Pet, I., Pet, E., …Corcionivoschi, N. (2019). Virulence of a T6SS Campylobacter jejuni chicken isolate from North Romania. BMC Research Notes, 12(1), Article 180. https://doi.org/10.1186/s13104-019-4201-8

Objectives: In this study we have investigated the in vitro and in vivo virulence characteristics of a new T6SS positive Campylobacter jejuni chicken isolate (SV12) originating from a poultry population in North Romania. A detailed phenotypic charact... Read More about Virulence of a T6SS Campylobacter jejuni chicken isolate from North Romania.

Thermal and non-thermal processing technologies on intrinsic and extrinsic quality factors of tomato products: A review (2019)
Journal Article
Jayathunge, K. G., Stratakos, A. C., Delgado-Pando, G., & Koidis, A. (2019). Thermal and non-thermal processing technologies on intrinsic and extrinsic quality factors of tomato products: A review. Journal of Food Processing and Preservation, 43(3), https://doi.org/10.1111/jfpp.13901

Tomato and tomato-based products play a vital role in human diet due to the presence of bioactive compounds. The conventional heat treatment is designed as a current practice in tomato products industry to ensure food safety but it can lead to undesi... Read More about Thermal and non-thermal processing technologies on intrinsic and extrinsic quality factors of tomato products: A review.

The antimicrobial effect of a commercial mixture of natural antimicrobials against Escherichia coli O157:H7 (2019)
Journal Article
Stratakos, A. C., Linton, M., Ward, P., Campbell, M., Kelly, C., Pinkerton, L., …Corcionivoschi, N. (2019). The antimicrobial effect of a commercial mixture of natural antimicrobials against Escherichia coli O157:H7. Foodborne Pathogens and Disease, 16(2), 119-129. https://doi.org/10.1089/fpd.2018.2465

Ruminants are important reservoirs of E. coli O157:H7 and are considered as the major source of most foodborne outbreaks (e.g., 2017 outbreak in Germany, 2014 and 2016 outbreaks in United States, all linked to beef products). A promising strategy to... Read More about The antimicrobial effect of a commercial mixture of natural antimicrobials against Escherichia coli O157:H7.

Effect of high pressure processing on the safety, shelf life and quality of raw milk (2019)
Journal Article
Stratakos, A. C., Inguglia, E. S., Linton, M., Tollerton, J., Murphy, L., Corcionivoschi, N., …Tiwari, B. K. (2019). Effect of high pressure processing on the safety, shelf life and quality of raw milk. Innovative Food Science and Emerging Technologies, 52, 325-333. https://doi.org/10.1016/j.ifset.2019.01.009

High pressure processing (HPP) was investigated as an alternative to standard raw milk processing. Different pressure levels (400–600 MPa) and exposure times (1–5 min) were tested against artificially inoculated pathogenic E. coli, Salmonella and L.... Read More about Effect of high pressure processing on the safety, shelf life and quality of raw milk.