All Outputs (55)

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.

Comprehensive longitudinal microbiome analysis of the chicken cecum reveals a shift from competitive to environmental drivers and a window of opportunity for Campylobacter (2018)
Journal Article
Ijaz, U. Z., Sivaloganathan, L., McKenna, A., Richmond, A., Kelly, C., Linton, M., …Gundogdu, O. (2018). Comprehensive longitudinal microbiome analysis of the chicken cecum reveals a shift from competitive to environmental drivers and a window of opportunity for Campylobacter. Frontiers in Microbiology, 9(OCT), Article 2452. https://doi.org/10.3389/fmicb.2018.02452

Copyright © 2018 Ijaz, Sivaloganathan, McKenna, Richmond, Kelly, Linton, Stratakos, Lavery, Elmi, Wren, Dorrell, Corcionivoschi and Gundogdu. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC B... Read More about Comprehensive longitudinal microbiome analysis of the chicken cecum reveals a shift from competitive to environmental drivers and a window of opportunity for Campylobacter.

A novel natural antimicrobial can reduce the in vitro and in vivo pathogenicity of T6SS positive Campylobacter jejuni and campylobacter coli chicken isolates (2018)
Journal Article
Sima, F., Stratakos, A. C., Ward, P., Linton, M., Kelly, C., Pinkerton, L., …Corcionivoschi, N. (2018). A novel natural antimicrobial can reduce the in vitro and in vivo pathogenicity of T6SS positive Campylobacter jejuni and campylobacter coli chicken isolates. Frontiers in Microbiology, 9, Article 2139. https://doi.org/10.3389/fmicb.2018.02139

© 2018 Sima, Stratakos, Ward, Linton, Kelly, Pinkerton, Stef, Gundogdu, Lazar and Corcionivoschi. Human campylobacteriosis is considered one of the most common foodborne diseases worldwide with poultry identified as the main source of infection accou... Read More about A novel natural antimicrobial can reduce the in vitro and in vivo pathogenicity of T6SS positive Campylobacter jejuni and campylobacter coli chicken isolates.

A review of the effect of management practices on campylobacter prevalence in poultry farms (2018)
Journal Article
Sibanda, N., McKenna, A., Richmond, A., Ricke, S. C., Callaway, T., Stratakos, A. C., …Corcionivoschi, N. (2018). A review of the effect of management practices on campylobacter prevalence in poultry farms. Frontiers in Microbiology, 9(AUG), https://doi.org/10.3389/fmicb.2018.02002

© 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.

Evaluation of the efficacy of multiple physical, biological and natural antimicrobial interventions for control of pathogenic Escherichia coli on beef (2018)
Journal Article
Stratakos, A. C., & Grant, I. R. (2018). Evaluation of the efficacy of multiple physical, biological and natural antimicrobial interventions for control of pathogenic Escherichia coli on beef. Food Microbiology, 76, 209-218. https://doi.org/10.1016/j.fm.2018.05.011

© 2018 Elsevier Ltd Antimicrobial effects of multiple physical, biological and natural interventions on pathogenic Escherichia coli in raw beef were assessed. A cocktail of E. coli strains was inoculated onto gamma-irradiated beef and enumerated imme... Read More about Evaluation of the efficacy of multiple physical, biological and natural antimicrobial interventions for control of pathogenic Escherichia coli on beef.

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
Skjerdal, T., Gefferth, A., Spajic, M., Estanga, E. G., de Cecare, A., Vitali, S., …Halbert, C. (2017). The STARTEC decision support tool for better tradeoffs between food safety, quality, nutrition, and costs in production of advanced ready-to-eat foods. BioMed Research International, 2017, https://doi.org/10.1155/2017/6353510

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
Ch Stratakos, A., Sima, F., Ward, P., Linton, M., Kelly, C., Pinkerton, L., …Corcionivoschi, N. (2017). The in vitro and ex vivo effect of Auranta 3001 in preventing Cryptosporidium hominis and Cryptosporidium parvum infection. Gut Pathogens, 9(1), Article 49. https://doi.org/10.1186/s13099-017-0192-y

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
Stratakos, A. C., Sima, F., Ward, P., Linton, M., Kelly, C., Pinkerton, L., …Corcionivoschi, N. (2018). The in vitro effect of carvacrol, a food additive, on the pathogenicity of O157 and non-O157 Shiga-toxin producing Escherichia coli. Food Control, 84, 290-296. https://doi.org/10.1016/j.foodcont.2017.08.014

© 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
Stratakos, A. C., Stratakos, A., Linton, M., Millington, S., & Grant, I. R. (2017). A loop-mediated isothermal amplification method for rapid direct detection and differentiation of nonpathogenic and verocytotoxigenic Escherichia coli in beef and bovine faeces. Journal of Applied Microbiology, 122(3), 817-828. https://doi.org/10.1111/jam.13381

© 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
Jayathunge, K., Stratakos, A. C., Cregenzán-Albertia, O., Grant, I. R., Lyng, J., & Koidis, A. (2017). Enhancing the lycopene in vitro bioaccessibility of tomato juice synergistically applying thermal and non-thermal processing technologies. Food Chemistry, 221, 698-705. https://doi.org/10.1016/j.foodchem.2016.11.117

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.

Nutritional properties of ready-to-eat pasta salads: Effect of processing and storage conditions (2016)
Journal Article
Delgado-Pando, G., Stratakos, A. C., & Koidis, A. (2017). Nutritional properties of ready-to-eat pasta salads: Effect of processing and storage conditions. Journal of Food Processing and Preservation, 41(5), e13124. https://doi.org/10.1111/jfpp.13124

Nutritional properties of ready-to-eat meals can vary greatly during storage due to the complexity of their food matrix. The nutritional properties of two types of ready-to-eat pasta salads differing in the processing of one of their ingredients (bel... Read More about Nutritional properties of ready-to-eat pasta salads: Effect of processing and storage conditions.

Methods for extracting essential oils (2015)
Book Chapter
Stratakos, A. C., & Koidis, A. (2016). Methods for extracting essential oils. In Essential Oils in Food Preservation, Flavor and Safety (31-38). UK: Elsevier. https://doi.org/10.1016/b978-0-12-416641-7.00004-3

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
Stratakos, A. C., Linton, M., Tessema, G. T., Skjerdal, T., Patterson, M. F., & Koidis, A. (2016). 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. Food Control, 61, 6-12. https://doi.org/10.1016/j.foodcont.2015.09.020

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.

Atmospheric cold plasma process for vegetable leaf decontamination: A feasibility study on radicchio (red chicory, Cichorium intybus L.) (2015)
Journal Article
Pasquali, F., Stratakos, A. C., Koidis, A., Berardinelli, A., Cevoli, C., Ragni, L., …Trevisani, M. (2016). Atmospheric cold plasma process for vegetable leaf decontamination: A feasibility study on radicchio (red chicory, Cichorium intybus L.). Food Control, 60, 552-559. https://doi.org/10.1016/j.foodcont.2015.08.043

© 2015 Elsevier Ltd. Cold plasma is an emerging non-thermal processing technology that could be used for large scale leaf decontamination as an alternative to chlorine washing. In this study the effect of an atmospheric cold plasma apparatus (air DBD... Read More about Atmospheric cold plasma process for vegetable leaf decontamination: A feasibility study on radicchio (red chicory, Cichorium intybus L.).

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
Stratakos, A. C., Linton, M., Patterson, M. F., & Koidis, A. (2015). Effect of high-pressure processing on the shelf life, safety and organoleptic characteristics of lasagne ready meals during storage at refrigeration and abuse temperature. Innovative Food Science and Emerging Technologies, 30, 1-7. https://doi.org/10.1016/j.ifset.2015.05.010

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.

Industrial scale microwave processing of tomato juice using a novel continuous microwave system (2015)
Journal Article
Stratakos, A. C., Delgado-Pando, G., Linton, M., Patterson, M. F., & Koidis, A. (2016). Industrial scale microwave processing of tomato juice using a novel continuous microwave system. Food Chemistry, 190, 622-628. https://doi.org/10.1016/j.foodchem.2015.06.015

© 2015 Elsevier Ltd. All rights reserved. This study evaluated the effect of an industrial scale continuous flow microwave volumetric heating system in comparison to conventional commercial scale pasteurisation for the processing of tomato juice in t... Read More about Industrial scale microwave processing of tomato juice using a novel continuous microwave system.