75 Iera Odos, Athens 11855, Greece
Tel: +30-210-529 4693
Fax: +30-210-529 4693
E-mail : gjn@auadec.aua.gr, kkoutsou@agro.auth.gr
Website: http://www.aua.gr

Role and Contribution 

Workplan

WP1	experimental design, microbial and shelf life modelling and sensory analysis
WP2	generating data on the meat chill chain, in validation of SMAS through risk assessment, and will contribute to Internet site
WP4	develop and assess SMAS and software
WP5	conduct SMAS field tests, provide partners with TTI for field tests

Research Personnel

Qualifications

Selected References

1. Nychas, G.J.E, Drosinos, E., and Board, R.G.,(1998). Chemical changes in stored meat. In: The Microbiology of Meat and Poultry. Ed. Board, R.G. and Davies, A.R. pp. 288-326. London:Blackie Academic and Professional.
   
   
2. Nychas, G.J.E, & Drosinos, E. (1999) Meat and poultry spoilage In; Encyclopedia of Food Microbiology (Eds R. Robisnson, C. Batt and P. Patel) Academic Press, London
   
   
3. Tsigarida, E., Skandamis, P., and Nychas, G.J-E. (2000) Behaviour of Listeria monocytogenes annd autochthonous flora on meat stored under aerobic, vacuum and modified atmosphere packaging conditions with or without the presence of oregano essential oil at 5 oC. J. App. Microbiol., 89, 901-909
   
   
4. Koutsoumanis K. 2001. Predictive modelling of the shelf life of fish under non-isothermal conditions. Appl. Environ. Microbiol. 67(4), 1821-1829
   
   
5. Koutsoumanis, K., Lambropoulou, K., & Nychas, G-J., E., (1999) Biogenic and Sensory Changes Associated with the Microbial Flora of Mediterranean gilt?head seabream (Sparus aurata) stored aerobically at 0, 8, and 15°C. J. Food Protect. 62: 398-
   
   
6. Koutsoumanis, K. & Nychas, G-J. E (2000) Application of a Systematic Experimental Procedure in Order to Develop a Microbial Model for Rapid Fish Shelf Life Predictions. Int. J. Food Microbiol. 60, 171-184  
   
   
7. Koutsoumanis, M. Taoukis, P., Drosinos, E., & Nychas, G-J.(2000) Applicability of an Arrhenius model for combined effect of temperature and CO2 packaging on the spoilage microflora of fish. Appl.Environ. Microbiol. 66, 3528-3534