Panagiotis Skandamis

Panagiotis Skandamis
Assοciate Professor
Laboratory of Food Quality Control and Hygiene
Panagiotis Skandamis's picture

Panagiotis N. Skandamis: Born on the 22nd of May 1974.


Panagiotis Skandamis is Associate Professor of Food Microbiology and Food Hygiene in the Agricultural University of Athens and member of the Panel of Biological Hazards (BIOHAZ) of the European Food Safety Authority (EFSA). He received his Bachelor Degree on Food Science & Technology and a PhD on Food Microbiology by Agricultural University of Athens (AUA). He has worked as a post-doctoral fellow in the Department of Animal Science of Colorado State University in USA. In 2004, he joined the Department of Food Science & Technology of AUA, teaching Food Microbiology and Food Quality Control and Hygiene. Prof. Skandamis has authored 100 original research papers in journals of SCI, 26 book chapters and has a total number of 3800 citations (h-index 28). His research is funded by 5th, 6th and 7th EU Framework Program, National Grants and direct contracts with the Greek Food Industry in the following areas: (i) survival/growth of pathogens, with emphasis on the adaptive response to food-related stresses, (ii) biofilm formation and removal by chemical and natural disinfectants, (iii) predictive microbiology of foods and quantitative microbial risk assessment, (iv) application of mild preservation technologies and antimicrobial interventions; (v) detection, isolation and subtyping of foodborne pathogens from foods and food processing environments and (v) ecology of mycotoxin-producing fungi. He has been Associate Editor of Food Research International (2012-2016) and currently serves as Scientific Co-Editor of Journal of Food Protection and member of the Editorial Board of Applied and Environmental Microbiology and International Journal of Food Microbiology.


Predictive Modeling software development: Dr. Skandamis has also developed a Predictive Modelling Software tool, entitled GroPIN, which constitutes a database of 400 kinetic and probabilistic models for pathogens and spoilage organisms in response to a variety of intrinsic and extrinsic foods parameters (e.g., T, pH, aw, preservatives, atmosphere, etc.). GroPIN is capable of simulating microbial growth and inactivation under static and dynamic processing and distribution conditions along the food chain, both deterministically and stochastically, via Monte Carlo simulation. The software is publicly available along with a detailed user guide at the following address:


The research activities of Prof. Skandamis lab can be found in the following youtube link:


Analytical description of recent projects:

Project Title

Funding source


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


Marie-Curie Action

(Prof. Marios Mataragas)


Development of a software tool for prediction of ready-to-eat food product shelf life, quality and safety (SOPHY)


Grant agreement: 289053


Comprehensive approach to enhance quality and safety of ready to eat fresh products



Grant agreement:



Protection of consumers by microbial risk mitigation through combating segregation of expertise (PROMISE)


Grant agreement:



Efficacy of novel analytical techniques to predict the quality and safety of newly developed perishable food products (NOVELEYE)



Identification of biological and chemical indices for characterization of freshness of rapidly frozen seafood



Improved bio-traceability of unintended microorganisms and their substances in food and feed chains (BIOTRACER)


Contract number:



Control and prevention of emerging and future pathogens at cellular and molecular level throughout the food chain (PATHOGEN COMBAT)


Contract number:




Representative publications


  1. 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.
  2. Skandamis, P., Tsigarida, E and 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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.
  12. 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.
  13. 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.
  14. 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.
  15. 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.
  16. 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.
  17. 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.


Contact information:

Laboratory of Food Quality Control & Hygiene

Department of Food Science & Human Nutrition

Agricultural University of Athens

Iera Odos 75, 118 55, Athens


+30-210-5294684 (office), +30-6937009447 (moblie)

CV-Skandamis-English.doc, CV Skandamis_short.doc