5 Iroon Polytechniou, 15780, Athens, Greece
Tel. +30 210 7723171
Fax. +30 210 7723163
E-mail: taoukis@chemeng.ntua.gr
WebSite : http://www.chemeng.ntua.gr

Role and Contribution

Participant 1 is the General Manager of the whole project and will lead WP3 and WP4. Participant 1contributes to the following main objectives of the project:

• Modelling the effect of food structure, microbial interactions and dynamic storage conditions on meat pathogens and spoilage bacteria.
  
• Combination of validated pathogen growth models with data on prevalence/concentration, dose response and chill chain conditions for risk assessment with and without SMAS application.
  
• Development, modelling and optimization of TTI with accuracy to monitor microbiological safety of meat products.
  
• Development of SMAS into a user-friendly computer software.
  
• Evaluation of the applicability and effectiveness of SMAS in real conditions of meat distribution. Assessment of the industry acceptance of the TTI and the concept of chill chain management.
  
• Evaluation of European consumer attitude on use of TTI and correlation to quality.

The subcontractor will contribute to the following: Develop standard and non-standard TTI formulations for the project. Identify new lipids as substrate for the enzyme reaction to test applicability to the meat safety aspects of the project and to establish their energy of activation (WP3). Co-develop with P1 a new TTI design based on a solid support immobilizing the lipid substrate which will be more easily read by photoelectrical sensors in an automatic registration system of the TTI kinetics. Provide the studied TTI to the other participants in the project for applications of WP5 and WP6.

Research Personnel

Qualifications

Selected References