Panagiotis N. Skandamis: Born on the 22nd of May 1974.
Dr. Panagiotis N. Skandamis is Professor of Food Microbiology and Food Quality Control and Food Hygiene in the Agricultural University of Athens and member of the BIOHAZ panel of 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. Dr. Skandamis has (co-) authored 187 original research papers in journals of SCI, 30 book chapters, edited1 book, more than 200 oral or poster presentations in conferences and has a total number of 7040 citations (h-index 37).
His research is funded by 5th, 6th and 7th EU Framework Program, HORIZON 2020, multiple competitive Grants from Greek Research and Technology Funding Agency, Hellenic institute of Research and Innovation, as well as direct contracts with the Greek Food Industry in the following areas: (i) active antimicrobial and intelligent packaging of foods; (ii) assessment of microbial food spoilage; (iii) survival/growth of pathogens, with emphasis on the adaptive response to food-related stresses, (iv) biofilm formation and removal by chemical and natural disinfectants, (iii) predictive microbiology of foods and quantitative microbial risk assessment, (v) application of mild preservation technologies and antimicrobial interventions; (vi) detection, isolation and subtyping of foodborne pathogens from foods and food processing environments and (vii) ecology of mycotoxin-producing fungi. He has been Associate Editor in Food Research International (2012-2017). Currently he is serving as scientific co-editor inJournal of Food Protection and member of the Editorial Board in Applied and Environmental Microbiology and International Journal of Food Microbiology.
Dr. Skandamis is member of the scientific committee of International Conference in Predictive Microbiology in Foods (ICPMF) since 2008, member of the organizing committee of European symposium of International Association of Food Protection (IAFP) since 2015, and current co-President of the FoodMicro 2020. He is also Chair of the Professional Development Group of “Microbial Modelling and Risk Assessment” of IAFP.
Dr. Skandamis is the Head of “Department of Dietetics and Quality of Life”, Vice-Chair of "Department of Food Science & Human Nutrition" and co-ordinator of the WG “Food Safety” of the National Technological Platform “Food For Life”. He has been involved in the task force established by Hellenic Association of Food Industries and the National Food Safety Authority for the development of guidance documents for Good Hygiene Practices against SARS-CoV-2 in the food processing and catering services, producing one document for risk profile and a Guide of Good Hygiene Practices against Covid-19 for personnel of the Food Industry.
Dr. Skandamis has served as external examiner of 11 International PhD candidates, and of 10 Greek PhD candidates. He has supervised 7 PhD students, who already succesfulyl defended their Thesis and he is supervisor of 4 ongoint PhD Thesis. He has also supervised 155 BSc students and 38 MSc students.
Predictive Modeling software development: Dr. Skandamis has also developed a Predictive Modelling Software tool, entitled GroPIN, which constitutes a database of 714 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 (available at: www.aua.gr/psomas).
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.
