Eleytherios Drosinos

Eleytherios Drosinos
Laboratory of Food Quality Control and Hygiene
Eleytherios Drosinos's picture

Professor of Food Quality Hygiene Assurance Systems
Prof . E . H . Drosinos graduated from the Agricultural University of Athens and received his Ph.D degree from Bath University (UK). He is Professor and teaches Food Safety and  Quality Management Systems. His research activities focus on the assurance and control of the microbiological quality and hygiene of edible material. He is also working on the design and implementation of HACCP systems as well as quality management of the ISO 9000 series, focusing on matters such as growth and development of pathogenic and spoilage microorganisms, mycotoxin and pesticide residues analysis in foodstuff and agricultural products.

Recent publications:
Paramithiotis S., Doulgeraki A.I., Karahasani A., Drosinos E.H. (2014) Microbial population dynamics during spontaneous fermentation of Asparagus officinalis L. young sprouts. European Food Research and Technology, 239, 297-304.
Hadjilouka, A; Mantzourani, K.-S.; Katsarou, A; Cavaiuolo, M.; Ferrante, A.; Paramithiotis, S ; Mataragas, M; Drosinos, E.H. (2015) Estimation of Listeria monocytogenes and Escherichia coli O157:H7 prevalence and levels in naturally contaminated rocket and cucumber samples by deterministic and stochastic approaches. Journal of Food Protection, 78, 311-322.
Hadjilouka, A; Molfeta, C; Panagiotopoulou, O; Paramithiotis, S; Mataragas, M; Drosinos, E.H. (2016) Expression of Listeria monocytogenes key virulence genes during growth in liquid medium, on rocket and melon at 4, 10 and 30 degrees C. Food Microbiology, 55, 7-15.
Spadafora, N.D.; Paramithiotis, S; Drosinos, E.H.; Cammarisano, L.;Rogers, H.J.; Muller, C.T. (2016) Detection of Listeria monocytogenes in cut melon fruit using analysis of volatile organic compounds. Food Microbiology, 54, 52-59.
Tzamalis, P.G.; Panagiotakos, D.B.; Drosinos, E.H. (2016) A 'best practice score' for the assessment of food quality and safety management systems in fresh-cut produce sector. Food Control, 63, 179-186.