County of Arkadi, 74110, Greece
Tel: +30-28310-86700
Fax: +30-28310-58035
E-mail:cretafarn@otenet.gr
Website: http://www.cretafarm.gr

Role and Contribution 

Workplan

Role of Subcontractor

Research Personnel

Qualifications

Selected References

1. Genigeorgis, C., Martin, S., Franti, E. and Riemann, H. 1971. Initiation of staphylococcal growth in laboratory media. Appl. Microbiol. 21: 934- 939.
   
   
2. Genigeorgis, C., Savoukidis, M. and Martin, S. 1971. Initiation of staphylococcal growth in processed meat environments. Appl. Microbiol. 21: 940-942.
   
   
3. Genigeorgis, C. 1981. Parameters affecting the probability of growth of pathogenic microorganisms in foods. JAVMA. 179: 1410-1417.
   
   
4. Genigeorgis, C. 1985. Microbial and safety implications of the use of modified atmospheres to extend the storage life of fresh meat and fish. A review. Intern. J. Food Microbiol. 1: 237-251.
   
   
5. Genigeorgis, C. 1986. Microbiological safety of processed meats. Problems associated with perishable processed meats. Food Tech. 40(12): 140-154.
   
   
6. Baker, D.A. and C. Genigeorgis. 1992. Predictive modeling. In: A. Hauschild and K. Dodds (eds) pp 342 - 406. Clostridium botulinum: Ecology and Control in Foods. Marcel Dekker Inc., New York
   
   
7. Sergelidis,D., A. Abrahim, A. Sarimvei, A. C. Panoulis, Pr. Karaioannoglou and C. Genigeorgis. 1997. Temperature distribution and prevalence of Listeria spp in domestic, retail and industrial refrigerators in Greece. Int.J. Food Microbiol. 34: 171-177.
   
   
8. Kasrazadeh,M and C. Genigeorgis. 1998. Potential growth and control of Yersinia enterocolitica in Hispanic type soft cheese. Proc.4th World Congress Foodborne Infections and Intoxication. I: 654-659.
   
   
9. Razavilar, V and C.Genigeorgis. 1998. Prediction of Listeria spp. growth as affected by various levels of chemicals, pH, temperature, pH, and storage time in a model broth. Inter. J. Food Microbiol. 40:149-157.
   
   
10. Gibbs,P and partners (J.de Baerdemaeker, T.Martens, J.Sheridan, D.McDowell and C.Genigeorgis).1998.The microbiological safety and quality of foods processed by the ?Sous Vide?system as a method of commercial catering. Proc. Third Inter. Symp. on Sous Vide. Leuven, Belgium. Pp. 104-130.
    
    
11. Limpitakis,N.,C. Genigeorgis, A.Abrahim, L.Leontidis, S.Grafanakis and E.Iosifidou. 1999. Post harvest epidemiology of Salmonella enterica in pork: Prevelence in the environment, carcasses and by-products in two slaughterhouses in Greece (1996-1998). 3rd International Symposium on the Epidemiology and Control of Salmonella in Pork. Washington DC. USA. pp.140-150.
    
    
12. Genigeorgis, C. 1999. Thermal destruction of bacterial pathogens. A review. In: L.Ellerbrook (ed.) Proceedings COST Action 97. Pathogenic microorganisms in poultry and eggs. 8. New Technology for safe and shelf stable products.- European Communities, Belgium. pp.52-71.
    
    
13. Genigeorgis, C and J. Sofos. 1999. Inactivating human pathogens by processing and packaging. In: F.J.M.Smulders (ed). Veterinary Aspects of Meat Production, Processing and Inspection. ECCEAMST, Utrecht .195-231.
    
    
14. Genigeorgis, C. 2002. Reducing the role of contact materials in the contamination of foods of animal origin. In: Frans J.M. Smulders and J.D. Collins (Eds), Safety assurance during food processing. Audet, Nijmegen Netherlands. In press, pp 39.