Parcourir par auteur "Pexara, A."
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The antimicrobial effect of oregano essential oil, nisin and their combination against Salmonella Enteritidis in minced sheep meat during refrigerated storage
Govaris, A.; Solomakos, N.; Pexara, A.; Chatzopoulou, P. S. (2010)The antimicrobial effect of oregano essential oil (EO) at 0.6 or 0.9%, nisin at 500 or 1000 IU/g, and their combination against Salmonella Enteritidis was studied in minced sheep meat during storage at 4 degrees or 10 ... -
Bacillus cereus: an important foodborne pathogen
Pexara, A.; Govaris, A. (2010)B. cereus is a spore-forming bacterium, frequently found in the environment. Most of the strains can grow at a temperature range of 10 degrees - 42 degrees C. B. cereus grows under aerobic conditions, but anaerobic growth ... -
Effect of dietary olive leaves (Olea europaea L.) on lipid and protein oxidation of refrigerated stored n-3-enriched pork
Botsoglou, E.; Govaris, A.; Pexara, A.; Ambrosiadis, I.; Fletouris, D. (2014)The objective of this study was to evaluate the effect of dietary olive leaves versus -tocopheryl acetate on lipid and protein oxidation of raw and cooked longissimus dorsi muscle from pigs fed diets supplemented with fish ... -
Effect of processing and storage on the fatty acid composition of n-3 or n-6 fatty acid-enriched eggs
Botsoglou, E.; Govaris, A.; Pexara, A.; Fletouris, D. (2012)Fresh eggs from hens fed diets supplemented with 4% linseed oil (LO) or sunflower oil (SO) were either directly submitted to pasteurisation, hard-boiling or scrambling processing, or first submitted to refrigerated storage ... -
Fate of enterotoxigenic Staphylococcus aureus and staphylococcal enterotoxins in Feta and Galotyri cheeses
Pexara, A.; Solomakos, N.; Sergelidis, D.; Govaris, A. (2012)In this study the fate of enterotoxigenic Staphylococcus aureus and staphylococcal enterotoxins in Feta and Galotyri cheeses were studied. Initially, the enterotoxigenic abilities of four Staph. aureus LHA, LHB, LHC and ... -
Isolation of methicillin-resistant Staphylococcus spp. from ready-to-eat fish products
Sergelidis, D.; Abrahim, A.; Papadopoulos, T.; Soultos, N.; Martziou, E.; Koulourida, V.; Govaris, A.; Pexara, A.; Zdragas, A.; Papa, A. (2014)A hundred samples from ready-to-eat (RTE) fish products were examined for the presence and antimicrobial susceptibility of Staphylococcus spp. Staphylococci were isolated from 43% of these samples (n=100). The identified ... -
Prevalence of methicillin-resistant Staphylococcus aureus in milk and dairy products
Pexara, A.; Solomakos, N.; Govaris, A. (2013)Staphylococcus aureus is an opportunistic Gram positive pathogen and the causative agent of many human and animal diseases. It is also an important human foodbome pathogen. Certain strains of S. aureus can produce ... -
Shiga toxin-producing Escherichia coli (STEC) food-borne outbreaks
Pexara, A.; Angelidis, D.; Govaris, A. (2012)Escherichia coli (E. coli) are Gram negative, non-sporulating bacteria, which belong to the normal intestinal flora of humans and animals. Shiga toxin-producing E. coli (STEC) are a group of E. coli that is defined by the ... -
Vibrio parahaemolyticus in seafood - associated outbreaks
Solomakos, N.; Pexara, A.; Govaris, A. (2012)Among the 30 species of the genus Vibrio, only 13 of them are pathogenic to humans. All pathogenic vibrios have been reported to cause foodborne diseases, although V. parahaemolyticus is considered the most important ...