Panagiotis N. Skandamis: Born on the 22nd of May 1974.
Dr. Panagiotis “Panos” N. Skandamis is Professor of Food Microbiology and Food Quality Control and Food Hygiene at the Agricultural University of Athens. In addition, he serves as Vice Chair of the BIOHAZ panel of European Food Safety Authority (EFSA).
Dr. Skandamis worked as a post-doctoral fellow in the Department of Animal Science of Colorado State University in the U.S. He has authored/co-authored 274 original research papers in journals of SCI, 32 book chapters, edited one book, has delivered more than 200 oral or poster presentations for conferences, and his published work has attracted 12,450 citations. His research has been funded by competitive European and National Grants, as well as direct contracts with the Greek Food Industry in the control of pathogenic microorganisms in foods and promoting the application of predictive microbiology and quantitative microbial risk assessment (QMRA) principles, promoting systems- and risk-based thinking. He is a tutor in the EUFORA program of the EFSA in predictive microbiology and QMRA.
An active IAFP Member since 2003, Dr. Skandamis has served as IAFP’s Journal of Food Protection Scientific co-Editor since 2017 and as Editor-in-Chief since 2022, also having served on the Editorial Board from 2009–2016. Throughout his Membership, he co-organized IAFP’s European Symposium on Food Safety in 2016 (and FoodMicro in 2020) with Professor George Nychas, and served on the scientific committees for the European Symposium from 2015–2020. He was a member of the Selection Committee for the European Student Travel Scholarship from 2018–2020 and has judged the European Student Poster Competition.
Dr. Skandamis received the IAFP Maurice Weber Laboratorian Award in 2021, and both the IAFP International Leadership Award and the President’s Recognition Award in 2023. He is in his second year serving on the IAFP International Leadership Award Selection Committee. He previously served as Chair and Vice Chair of IAFP’s Microbial Modelling and Risk Assessment PDG.
Dr. Skandamis served as a judge at FoodMicro 2018 and ICPMS conferences in 2013 and 2019. He is a current member on the Editorial Boards of Applied and Environmental Microbiology and the International Journal of Food Microbiology. He has been a member of the scientific committee of the International Conference in Predictive Microbiology in Foods (ICPMF) since 2008. Dr. Skandamis is the developer of Growth Predictor, a predictive modelling and QMRA software in R, which has been demonstrated in different Software Fair sessions. He is a current member of the WG for the preparation of ISO standard 23691 “Microbiology of the food chain – Determination and use of cardinal values,” offering his expertise on the application of gamma models to predict microbial growth.
At the national level, Dr. Skandamis chaired the newly established Department of Dietetics and Quality of Life of the AUA, and has coordinated the WG “Food Safety” of the National Technological Platform “Food for Life”. Since 2022, he has been a member of the scientific committee for the Hellenic Food Safety Authority.
The research activities of Prof. Skandamis lab can be found in the following youtube link:
Study of the Listeria monocytogenes gene expression profile in ready-to-eat foods of animal origin by the application of the omics and the bioinformatics / biostatistics disciplines
EU
Marie-Curie Action
(Prof. Marios Mataragas)
5/2012-4/2014
Development of a software tool for prediction of ready-to-eat food product shelf life, quality and safety (SOPHY)
EU-FP 7
Grant agreement: 289053
2/2012-1/2015
Comprehensive approach to enhance quality and safety of ready to eat fresh products
(QUAFETY)
EU-FP 7
Grant agreement:
289719
1/2012-01/2015
Protection of consumers by microbial risk mitigation through combating segregation of expertise (PROMISE)
EU-FP 7
Grant agreement:
265877
1/2012-12/2014
Efficacy of novel analytical techniques to predict the quality and safety of newly developed perishable food products (NOVELEYE)
National
4/2013-6/2015
Identification of biological and chemical indices for characterization of freshness of rapidly frozen seafood
National
6/2012-5/2015
Improved bio-traceability of unintended microorganisms and their substances in food and feed chains (BIOTRACER)
EU-FP 6
Contract number:
036272
1/2007-12/2011
Control and prevention of emerging and future pathogens at cellular and molecular level throughout the food chain (PATHOGEN COMBAT)
EU-FP 6
Contract number:
007081
4/2005-3/2010
Representative publications
Lambert, R. J.W., Skandamis, P., Coote, P. J., and Nychas, G-J.E. 2001. A Study of the Minimum Inhibitory Concentration and mode of action of Oregano essential oil, thymol and carvacrol. J. Appl. Microbiol.91, 453-462.
Skandamis, P., Tsigarida, Eand Nychas G-J.E 2002. The effect of oregano essential oil on survival/death of Salmonella typhimurium in meat stored at 5°C under aerobic, VP/MAP conditions. Food Microbiology 19, 97-103.
Stopforth, J.D., Yoon, Y., Barmpalia, I.M., Samelis, J., Skandamis, P.N., and Sofos, J.N. 2005. Reduction of Listeria monocytogenes populations during exposure to a simulated gastric fluid following storage of inoculated frankfurters formulated and treated with preservatives. Int. J. Food Microbiol. 99: 309-319.
Skandamis, P.N., Stopforth, J.D., Kendall, P.A., Belk, K.E., Scanga, J.A., Smith, G.C., Sofos, J.N. 2007. Modeling the effect of inoculum size and acid adaptation on growth/no growth interface of Escherichia coli O157:H7. Int. J. Food Microbiol. 120, 237-249.
Skandamis, P.N., Yoon, Y., Stopforth, J.D., Kendall, P.A., Sofos, J.N. 2008. Heat and acid tolerance of Listeria monocytogenes after exposure to single and multiple sublethal stresses. Food Microbiol. 25, 294-303.
Kapetanakou, A.E., Panagou, E.Z., Gialitaki, M., Drosinos, E.H., Skandamis, P.N. 2008. Evaluating the combined effect of water activity, pH and temperature on ochratoxin A production by Aspergillus ochraceus and Aspergillus carbonarius οn culture medium and Corinth raisins. Food Con. 20, 725-732.
Georgakopoulos, P., Mylona, A., Athanasopoulos, P., Drosinos, E.H., Skandamis, P.N. 2009. Evaluation of cost-effective methods in the pesticide residue analysis of non-fatty baby foods. Food Chem. 115, 1164-1169.
Skandamis, P.N., Stopforth, J.D., Ashton, L.V., Geornaras, I., Kendall, P.A., Sofos, J.N. 2009. Escherichia coli O157:H7 survival, biofilm formation and acid tolerance under simulated slaughter plant moist and dry conditions. Food Microbiol. 26, 112-119.
Manios, S. G., Skiadaresis, A. G., Karavasilis, K., Drosinos, E. H., Skandamis, P.N. 2009. Field-validation of predictive models for the growth of lactic acid bacteria in acidic cheese-based Greek appetizers. J. Food Prot. 72, 101-110.
Pοimenidou, S., Belessi, C.A., Giaouris, E.D., Gounadaki, A.S., Nychas, G.-J. E., and Skandamis, P.N. 2009. Listeria monocytogenes attachment to and detachment from stainless steel surfaces in a simulated dairy processing environment. Appl. Environ. Microbiol. 75, 7182-7188.
Le Marc, Y., Skandamis, P.N., Belessi, C.I.A., Merkouri, S.I., George, S.M., Gounadaki, A.S. Schvartzman, S., Jordan, K. Drosinos, E.H., and Baranyi, J. (2010) Modeling the effect of abrupt acid and osmotic shifts within the growth region and across the growth boundaries on adaptation and growth of Listeria monocytogenes. Appl. Environ. Microbiol. 76, 6555-6563
Manios, S.G., Lambert, R.J.W. and Skandamis, P.N. (2014). A generic model for spoilage of acidic emulsified foods: Combining physicochemical data, diversity and levels of specific spoilage organisms. International Journal of Food Microbiology 170: 1-11.
Kapetanakou, A.E., Agathaggelou, E.I., Skandamis, P.N. (2014). Storage of pork meat under modified atmospheres containing vapors from commercial alcoholic beverages. International Journal of Food Microbiology 178: 65-75.
Zilelidou, E.A., Tsourou, V., Poimenidou, S., Loukou, A., Skandamis, P.N. 2015. Modeling transfer of Escherichia coli O157:H7 and Listeria monocytogenes during preparation of fresh-cut salads: Impact of cutting and shredding practices. Food Microbiol. 45, 254-265.
Makariti, I.P., Printezi, A., Kapetanakou, A.E., Zeaki, N., Skandamis, P.N. 2015. Investigating boundaries of survival, growth and expression of genes associated with stress and virulence of Listeria monocytogenes in response to acid and osmotic stress. Food Microbiol. 45, 231-244.
Manios, S.G., Skandamis, P.N. 2015. Effect of frozen storage, different thawing methods and cooking processes on the survival of Salmonella spp. and Escherichia coli O157:H7 in commercially shaped beef patties Meat Sci. 101, 25-32.
Zilelidou, E., Manthou, E. and Skandamis, P.N. 2016. Growth differences and competition between Listeria monocytogenes strains determine their predominance on ham slices and lead to bias during selective enrichment with the ISO protocol. International Journal of Food Microbiology 235, 60-70.
Kapetanakou, Α.Ε., Karyotis, D., Skandamis, P.N. 2016. Control of Listeria monocytogenes by applying ethanol-based antimicrobial edible films on ham slices and microwave-reheated frankfurters. Food Microbiol. 54, 80-90.
Kapetanakou A.E., Gkerekou M.A., Vitzilaiou E.S., Skandamis P.N. 2017. Assessing the capacity of growth, survival, and acid adaptive response of Listeria monocytogenes during storage of various cheeses and subsequent simulated gastric digestion. International Journal of Food Microbiology 246, 50-63.
Kapetanakou A.E., Makariti I.P., Nazou E.Nu., Manios S.G., Karavasilis K., Skandamis P.N. 2019. Modelling the effect of osmotic adaptation and temperature on the non-thermal inactivation of Salmonella spp. on brioche-type products. International Journal of Food Microbiology 296, 48-57.
Mataragas M., Bikouli V.C., Korre M., Sterioti A., Skandamis P.N. 2019. Development of a microbial Time Temperature Indicator for monitoring the shelf life of meat. Innovative Food Science and Emerging Technologies 52, 89-99.
Kapetanakou A.E., Taoukis P., Skandamis P.N. 2019. Model development for microbial spoilage of packaged fresh‒cut salad products using temperature and in-package CO2 levels as predictor variables. LWT Food Science & Technology 113, October 2019, Article number 108285.
Gavriil, A.,Paramithiotis, S., Skordaki, A., Tsiripov, E., Papaioannou, A., Skandamis, P.N.2021. Prior exposure to different combinations of pH and undissociate acetic acid can affect the induced resistance of Salmonella spp. strains in mayonnaise stored under refrigeration and the regulation of acid-resistance related genes. Food Microbiol. 95, Article number 103680.
Zilelidou, E.A., Milina, V., Paramithiotis, S., Zoumpopoulou, G., Poimenidou, S.V., Mavrogonatou, E., Kletsas, D., Papadimitriou, K., Tsakalidou, E., Skandamis, P.N. 2020. Differential modulation of listeria monocytogenes fitness, in vitro virulence, and transcription of virulence-associated genes in response to the presence of different microorganisms. Appl. Environ. Microbiol. 86, Issue 17, Article number e01165.
