DEPARTMENT 4

Food Hygiene and Technology of Food of Animal Origin

Laboratory of Hygiene of Food of Animal Origin

Research activities

  1. The microbiological safety and quality of foods processed by the “sousvide” system as a system of commercial catering.
  2. Poultry meat decontamination.
  3. Behavior and thermal destruction of L. monocytogenes, Y. enterocolitica, Salmonella spp. and E.coli O157:H7 in processed meats.
  4. Destruction methods of Salmonella spp. in egg shells.
  5. Development of methods for the determination of drug residues in meat by HPLC.
  6. Residues studies of veterinary drugs in food of animal origin.
  7. Biologically active compounds, such as histamine, in food of animal origin.
  8. Shellfish biotoxins-DSP, ASP, PSP (early warning system and detoxification mechanisms).

Research programmes

  1. Estimation of the withdrawal period of the drug formulations Optiprime oral suspension and Optiprime piglet suspension. (Research Committee AUTh code No:8420). (Scientific Supervisor: Psomas Ioannis).
  2. Post-graduate training of military veterinarians in the School of Veterinary Medicine of the A.U.Th. (Research Committee AUTh code No.:20633). (Scientific Supervisor: Psomas Ioannis).
  3. Improvement of the quality of fruits and vegetables of the Euro-Mediterranean countries during their processing (Research Committee AUTh code No.:20710). (Scientific Supervisor: Psomas Ioannis).
  4. Estimation of the withdrawal period of the drug formulation AVICOSULFA after oral administration in fattening pigs. (Research Committee AUTh code No.:20728). (Scientific Supervisor: Psomas Ioannis).
  5. Estimation of the withdrawal period of the drugs oxytetracycline and penicillin-G from sheep tissues (Research Committee AUTh code No.:21133). (Scientific Supervisor: Psomas Ioannis).
  6. Estimation of the withdrawal period of phthalylsulphathiazole from calves tissues. (Research Committee AUTh code No.:80300). (Scientific Supervisor: Papapanagiotou Elias).
  7. Estimation of the withrawal period of Tribrissen 40% from sea bass and sea bream muscle plus skin tissue (in tanks in two water temperatures). (Research Committee AUTh code No.:80315). (Scientific Supervisor: Papapanagiotou Elias).
  8. Study for an efficient hygienic control of carcasses and chicken products in slaughterhouses and comparison of quality of the produced products between modern and traditional slaughterhouses in Central Macedonia. (Greek Ministry of Rural Development and Food) (Research Committee AUTh code No.:80755). (Scientific Supervisor: Koidis Pavlos).
  9. Post-graduate training of military veterinarians in the School of Veterinary Medicine of the A.U.Th. (Research Committee AUTh code No.:80388). (Scientific Supervisor: Koidis Pavlos).
  10. Expert opinion on imidicarb withdrawal period in ovine species. (Research Committee AUTh code No.:81320). (Scientific Supervisor: Papapanagiotou Elias).
  11. COLL-CT-2006-030270-SPIES-DETOX. Active biological monitoring and removal of toxins in aquaculture ecosystems and shellfish-including the development of a Solid-Phase-In-Situ-Ecosystem-sampler (SPIES) and detoxification of shellfish (DETOX). (Research Committee AUTh code No.:81632). (Scientific Supervisor: Papapanagiotou Elias).

Approved teaching books and teaching notes

  • Inspection of carcasses of domestic animals. (Professor Karaioannoglou Prodromos).
  • Hygiene of poultry carcasses (Professor Koidis Pavlos-Romylos).
  • Hygiene of eggs (Professor Koidis Pavlos-Romylos).
  • Hygiene of seafoods (Assistant Professor Ambrahim Amin).

Laboratory of Hygiene of Food of Animal Origin-Veterinary Public Health

Research activities

  1. Isolation and identification of microorganisms of interest in food (pathogens, spoilage microorganisms, starters and probiotics with conventional and molecular (PCR) methods.
  2. Research on microbiological conditions of different foods of animal origin.
  3. Residues of veterinary drugs in foods of animal origin.
  4. Biologically active compounds, such as histamine, in foods of animal origin.
  5. Residue studies of veterinary drugs in food of animal origin.
  6. Biodegradation of antimicrobial substances by marine bacteria.

Research programs

  • Production of new functional foods (sausages and dairy products) adding probiotics isolated from dairy products”. Ministry of Education, Culture and Sport-GSRT. EFDE-RTDI. NSRF 2007-2013. “Cooperation 2011” action. Research Committee of A.U.Th. code No: 88971. Scientific Coordinator: N. Soultos.
  • “Revival and Standardization of the Traditional Dairy Product KOUSMARI Sarakatsani Cheese of Thrace” of Action 1 of Sub-measure 16.1 – 16.2 “Establishment and Operation of Business Innovation Partnerships for the Productivity and Sustainability of Agriculture PAA 2020-2024″». Research Committee of A.U.Th. code No: 97609. Scientific Coordinator: D. Sergelidis

Teaching Textbooks

  • Meat Hygiene (Prodromos Karaioannoglou). Kiriakidis Brothers S.A., Thessaloniki, 2016.
  • Poultry Hygiene (Pavlos Koidis). A.U.Th. University Notes. 
  • Eggs and egg products hygiene (Pavlos Koidis). A.U.Th. University Notes. 

Laboratory of Technology of Food of Animal Origin

Research activities

  1. Investigations on the application of physical antioxidants on frozen whole fish and minced fish for long term storage.
  2. Investigations on the methods used for the exploitation of sea bream and mussel’s flesh.
  3. Evaluation of the quality of fresh sea bream and study on the production of a smoked product.
  4. Use of protective microbial cultures in various fermented products of animal origin.
  5. Management of quality systems (ISO 9000, HACCP, ISO 22000).
  6. Study on the improvement of quality of traditional meat products and application of new technologies in their production.
  7. Evaluation of the quality of horse mackerel and methods for the production of new products.
  8. Investigation on bacteriocins production by LAB.
  9. Protective cultures application on meat preservation and trout fillets.

Research programmes

  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 AUTh code No:21016) (Scientific Supervisor: Papagianni Maria).
  2. Study of quality parameters of cooked sausages produced with olive oil (Research Committee AUTh code No:81801) (Scientific Supervisor: Ambrosiadis Ioannis).

Approved teaching books and teaching notes

  • Technology of Foods of Animal Origin (Professor Georgakis Spyridon, Associate Professor Vareltzis Kyriakos, Professor Ambrosiadis Ioannis).
  • Quality Control and Technology of Seafood (Associate Professor Vareltzis Kyriakos).

Laboratory of Safety and Quality of Milk and Dairy Products

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 programmes

  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.

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 of food of animal origin (Georgakis, Spyridon; Vareltzis, Kyriakos; Ambrosiadis, Ioannis).
  • Fish processing and quality (Vareltzis, Kyriakos).
  • The HACCP system. Implementation and audit (Ambrosiadis, Ioannis).
  • DEPARTMENT 1
  • DEPARTMENT 2
  • DEPARTMENT 3
  • DEPARTMENT 4
  • DEPARTMENT 5