Prevalence and characteristics of Listeria monocytogenes in meat, meat products, food handlers and the environment of the meat processing and the retail facilities of a company in Northern Greece

Authors: Papatzimos, G., Kotzamanidis, C., Kyritsi, M., Malissiova, E., Economou, V., Giantzi, V., Zdragas, A., Hadjichristodoulou, C., Sergelidis, D.

Source: Letters in applied microbiology. 74(3):367-376

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Occurrence and antibiotic resistance of enterotoxigenic Staphylococcus aureus in raw ovine and caprine milk in Greece

Authors: Pexara, A., Solomakos, N., Sergelidis, D., Angelidis, A. S., Govaris, A.

Source: DAIRY SCIENCE AND TECHNOLOGY. 96(3):345-357

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Effects of the presence of the curing agent sodium nitrite, used in the production of fermented sausages, on bacteriocin production by Weissella paramesenteroides DX grown in meat simulation medium

Authors: Papagianni, M., Sergelidis, D.

Source: In Enzyme and Microbial Technology 10 June 2013 53(1):1-5

Chemostat production of pediocin SM-1 by Pediococcus pentosaceus Mees 1934

Authors: Papagianni, M., Sergelidis, D.

Source: BIOTECHNOLOGY PROGRESS. 31(6):1481-1486

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Isolation of methicillin-resistant Staphylococcus spp. from ready-to-eat fish products

Authors: Sergelidis, D., Abrahim, A., Papadopoulos, T., Soultos, N., Martziou, E., Koulourida, V., Govaris, A., Pexara, A., Zdragas, A., Papa, A.

Source: LETTERS IN APPLIED MICROBIOLOGY. 59(5):500-506

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Purification and Biochemical Characterization of a Novel Alkaline Protease Produced by Penicillium nalgiovense

Authors: Papagianni, M., Sergelidis, D.

Source: APPLIED BIOCHEMISTRY AND BIOTECHNOLOGY. 172(8):3926-3938

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Antimicrobial susceptibility of Enterococcus spp. isolated from freshwater fish and personnel and equipment of fish markets in northern Greece

Authors: Sergelidis, D., Abrahim, A., Papadopoulos, T., Kirkoudis, J., Anagnostou, V., Papavergou, A., Papa, A.

Source: JOURNAL- HELLENIC VETERINARY MEDICAL SOCIETY. 64(4):239-248

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Fate of enterotoxigenic Staphylococcus aureus and staphylococcal enterotoxins in Feta and Galotyri cheeses

Authors: Pexara, A., Solomakos, N., Sergelidis, D., Govaris, A.

Source: JOURNAL OF DAIRY RESEARCH. 79(4):405-413

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Prevalence, distribution, and antimicrobial susceptibility of Staphylococcus aureus in ready-to-eat salads and in the environment of a salad manufacturing plant in Northern Greece

Authors: Sergelidis, D., Abrahim, A., Anagnostou, V., Govaris, A., Papadopoulos, T., Papa, A.

Source: CZECH JOURNAL OF FOOD SCIENCES. 30(3):285-291

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Antibacterial activity of oregano and thyme essential oils against Listeria monocytogenes and Escherichia coli O157:H7 in feta cheese packaged under modified atmosphere

Authors: Govaris, A., Botsoglou, E., Sergelidis, D., Chatzopoulou, P. S.

Source: FOOD SCIENCE AND TECHNOLOGY -ZURICH-. 44(4):1240-1244

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Prevalence and antimicrobial susceptibility of Enterococcus spp. in ready-to-eat salads (dips), the environment and the personnel of a salad processing plant in Northern Greece

Authors: Sergelidis, D., Abrahim, A., Anagnostou, V., Papa, A., Papadopoulos, T.

Source: JOURNAL- HELLENIC VETERINARY MEDICAL SOCIETY. 61(4):308-315

Availability: http://explore.bl.uk/primo_library/libweb/action/display.do?tabs=detailsTab&gathStatTab=true&ct=display&fn=search&doc=ETOCRN286522476&indx=1&recIds=ETOCRN286522476

Isolation and Antimicrobial Resistance of Staphylococcus spp. in Freshwater Fish and Greek Marketplaces

Authors: Abrahim, A., Sergelidis, D., Kirkoudis, I., Vasilikianagnostou, Kaitsa-Tsiopoulou, E., Kazila, P., Papa, A.

Source: JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY. 19(2):93-102

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Prevalence of Listeria spp. in freshwater fish (Oncorhynchus mykiss and Carassius gibelio) and the environment of fish markets in Northern Greece

Authors: Papadopoulos, T., Abrahim, A., Sergelidis, D., Kirkoudis, I., Bitchava, K.

Source: JOURNAL- HELLENIC VETERINARY MEDICAL SOCIETY. 61(1):15-22

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Adaptive response of Listeria monocytogenes to heat and its impact on food safety

Authors: Sergelidis, D., Abrahim, A.

Source: FOOD CONTROL. 20(1):1-10

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Microbiological hazards at several stages of production and distribution of cooked sausages

Authors: Sergelidis, D., Abrahim, A., Sarimvei, A., Genigeorgis, C.

Source: JOURNAL- HELLENIC VETERINARY MEDICAL SOCIETY. 53(3):201-218

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Temperature distribution and prevalence of Listeria spp. in domestic, retail and industrial refrigerators in Greece

Authors: Sergelidis, D., Abrahim, A., Sarimvei, A., Panoulis, C., Karaioannoglou, P., Genigeorgis, C.

Source: INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY. 34(2):171-177

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Fate of L. Monocytogenes, E. coli O157:H7 and Salmonella Spp During Commercial Thermal Processing of Cured Cooked Meat Products in Greece With or Without Sodium Lactate

Authors: Sergelidis, D., Abrahim, A., Genigeorgis, C.

Source: ANNUAL INTERNATIONAL CONGRESS OF MEAT SCIENCE AND TECHNOLOGY. 41(2):284-285

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Fate of L. Monocytogenes, E. coli 0157:H7 and Salmonella Spp During Commercial Thermal Processing of Cured Cooked Meat Products in Greece With or Without Sodium Lactate

Authors: Sergelidis, D., Abrahim, A., Genigeorgis, C.

Source: INTERNATIONAL CONGRESS OF MEAT SCIENCE AND TECHNOLOGY. 41(2):284-285

Availability: http://explore.bl.uk/primo_library/libweb/action/display.do?tabs=detailsTab&gathStatTab=true&ct=display&fn=search&doc=ETOCRN002456837&indx=1&recIds=ETOCRN002456837