DEPARTMENT 4

Laboratory of Animal Food Products Hygiene – Veterinary Public Health

Research activities

  1. Isolation, biochemical and molecular characterization of zoonotic pathogenic microorganisms in animal food products.
  2. Behavior of foodborne zoonotic pathogens and spoilage bacteria in animal food products.
  3. Evaluation of substances with antimicrobial properties of concern to animal food products.
  4. Antimicrobial resistance of foodborne zoonotic pathogens and public health implications.
  5. Evaluation of hygiene indicator microorganisms in animal food processing establishments.
  6. Residues of veterinary medicinal products

 Research programs

  • “Revival and standardization of the traditional dairy product KOUSMARI Sarakatsaniko cheese of Thrace”. Action 1 of Sub-measure 16.1-16.2 “Establishment and operation of operational groups of the European Innovation Partnership for the productivity and sustainability of agriculture” of the Rural Development Program (RDP) 2014-2020. A.U.Th. Research Committee code No: 96609. Scientific Supervisor: Daniel Sergelidis, Professor of the School of Veterinary Medicine, A.U.Th.
  • ‘COMPARE’ European program: Collaboration Management Platform for Detection and Analysis of (Re)-emerging and Foodborne Outbreaks in Europe. Scientific Supervisor: Anna Papa-Konidari, Professor of the School of Medicine, A.U.Th. compare-europe.eu
  • Investigation of antibiotic-resistant strains of Escherichia coli, Klebsiella pneumoniae and Acinetobacter in samples of carcasses and poultry meat, environment and humans, based on the ONE Health principle. 3rd Call of Scholarships of H.F.R.C. for PhD Candidates. Scientific supervisor: Vangelis Economou, Assistant Professor, School of Veterinary Medicine, AUTh.
  • Application of innovative technologies to increase the competitiveness of Greek meat. “Research-Create-Innovate”. Scientific supervisor: Georgios Arsenos, Professor, School of Veterinary Medicine, AUTh.

Teaching Notes

  • Poultry Meat Hygiene (Koidis P.)
  • Eggs and Egg Products Hygiene (Koidis P.)
  • Seafood Hygiene (Amin A. †)

 

Laboratory of Technology of Food of Animal Origin

Research activities

  1. Research on the methods of processing and preservation of food products, e,g. chilling and freezing, smoking, fermentation, packaging. Use of antioxidants, protective microbial cultures, modified atmospheres.
  2. Biotechnology of food microorganisms. Industrial fermentations. Fermentation technology.
  3. Quality control and assurance systems (ISO 9000, HACCP, ISO 22000).

Research Projects

The laboratory has received funding from the Ministry of Economics, the EU, and from the private sector (Food Industry). Indicative projects are the following:

  1. QLK3-CT-2002-02038. “Demonstration of increased yields and productivity in selected commercial organisms by strategic transformation of key enzymes from Aspergillus niger”. Research Committee of A.U.Th. code No 21016. Scientific Supervisor: Maria Papagianni.
  2. “Studies on the quality of sausages that include olive oil in their composition”. Research Committee of A.U.Th. code No 81801. Scientific Supervisor: Ioannis Ambrosiadis.

Teaching Textbooks

  • Technology and Quality Control of Fisheries (Papagianni Maria). 2022. Kyriakides Bros Publications, Thessaloniki. ISBN 978-960-602-383-5
  • The HACCP system. Implementation and audit (Ambrosiadis, Ioannis). Sinchroni Paidia Publications, Thessaloniki. ISBN 960-357-068-0

 

Laboratory of Safety and Quality of Dairy Foods

Research activities

  1. Behavior of pathogenic bacteria during the production and storage of milk and dairy products.
  2. Isolation, biochemical and molecular characterization of pathogenic bacteria in milk and dairy products.
  3. Development of liquid chromatographic methods for the determination of drug residues and other chemical contaminants in milk and milk products.
  4. Development of analytical methods for the quality control of milk and milk products using various instrumental techniques (HPLC, GLC, Infrared and Derivative Spectrophotometry).
  5. Novel and functional foods manufacture using probiotic microorganisms and/or herbs and their extracts.

Research programs

  1. “Colostrum Residue Depletion and Estimation of Withdrawal Period for OBLICARMINE® after Intrauterine Administration in Cows”. Research Committee of A.U.Th. code No.: 81613. Scientific Supervisor: Fletouris, Dimitrios.
  2. “Data validation, data analysis and drafting of the Listeria chapter for the 2015 annual European Food Safety Authority Zoonoses Report”. Research Committee of A.U.Th. code No.: 92947. Scientific Supervisor: Angelidis, Apostolos
  3. “Data analysis and drafting of the Listeria chapter for the 2016 annual European Food Safety Authority Zoonoses Report’. Research Committee of A.U.Th. code No.: 94682. Scientific Supervisor: Angelidis, Apostolos
  4. ‘Detection, enumeration and identification of pathogenic microorganisms in dairy products’. Research Committee of A.U.Th. code No.: 96977. Scientific Supervisor: Angelidis, Apostolos

Teaching Textbooks

  • Hygiene and Technology of Milk and Dairy Products (Mantis, Antonios; Papageorgiou, Demetrios; Fletouris, Dimitrios; Angelidis, Apostolos) Kyriakidis Brothers S.A., Thessaloniki, 2018.
  • Laboratory Examination of Milk and Dairy Products (Mantis, Antonios; Papageorgiou, Demetrios; Fletouris, Dimitrios) Kyriakidis Brothers S.A., Thessaloniki, 2020.
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