Πλοήγηση ανά Συγγραφέα "Govaris, A."
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Animal salmonelloses: A brief review of "host adaptation and host specificity" of Salmonella spp
Evangelopoulou, G.; Kritas, S.; Govaris, A.; Burriel, A. R. (2013)Salmonella enterica, the most pathogenic species of the genus Salmonella, includes more than 2,500 serovars, many of which are of great veterinary and medical significance. The emergence of food-borne pathogens, such as ... -
Antibacterial activity of oregano and thyme essential oils against Listeria monocytogenes and Escherichia coli O157:H7 in feta cheese packaged under modified atmosphere
Govaris, A.; Botsoglou, E.; Sergelidis, D.; Chatzopoulou, P. S. (2011)The antibacterial activity of the essential oils (EO) of oregano and thyme added at doses of 0.1 or 0.2 and 0.1 ml/100 g, respectively, to feta cheese inoculated with Escherichia coli O157:H7 or Listeria monocytogenes was ... -
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 ... -
The antimicrobial effect of thyme essential oil, nisin and their combination against Escherichia coli O157 : H7 in minced beef during refrigerated storage
Solomakos, N.; Govaris, A.; Koidis, P.; Botsoglou, N. (2008)The antimicrobial effect of thyme essential oil (EO) at supplementation levels of 0.3%, 0.6% or 0.9%, nisin at 500 or 1000 IU/g, and their combination, on Escherichia coli O157:H7 was examined in both tryptic soy broth ... -
The antimicrobial effect of thyme essential oil, nisin, and their combination against Listeria monocytogenes in minced beef during refrigerated storage
Solomakos, N.; Govaris, A.; Koidis, P.; Botsoglou, N. (2008)The antimicrobial effect of thyme essential oil (EO) at 0.3%, 0.6%, or 0.9%, nisin at 500 or 1000 IU/g, and their combination against Listeria monocytogenes was examined in both tryptic soy broth (TSB) and minced beef meat. ... -
Antioxidant activity of dietary oregano essential oil and alpha-tocopheryl acetate supplementation in long-term frozen stored turkey meat
Botsoglou, N. A.; Govaris, A.; Botsoglou, E. N.; Grigoropoulou, S. H.; Papageorgiou, G. (2003)The effects of dietary oregano essential oil and alpha-tocopheryl acetate supplementation on the oxidative stability of long-term frozen stored turkey meat were investigated. Thirty 12-week-old turkeys, randomly divided ... -
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 ... -
Behavior of Escherichia coli O157 : H7 during the manufacture and ripening of feta and telemes cheeses
Govaris, A.; Papageorgiou, D. K.; Papatheodorou, K. (2002)Pasteurized whole ewe's and cow's milk was used in the manufacture of Feta end Telemes cheeses, respectively, according to standard procedures. In both cases, the milk had been inoculated with Escherichia coli O157:H7 at ... -
The behavior of Listeria monocytogenes during the manufacture and storage of Greek Protected Designation of Origin (PDO) cheeses
Angelidis, A. S.; Govaris, A. (2012)Among the numerous traditional cheese varieties produced throughout Greece today, 21 cheeses have been granted the Protected Designation of Origin (PDO) status, whereas others are awaiting recognition. The Greek PDO cheeses ... -
Behaviour of Escherichia coli O157:H7 in sour milk, cows' milk yogurt and ewes' milk yogurt
Govaris, A.; Koidis, P.; Papatheodorou, K. (2002) -
A brief account of the rules applied to the naming and epidemiologically grouping Salmonella strains when isolated from animals
Evangelopoulou, G.; Kritas, S.; Govaris, A.; Burriel, A. R. (2014)Salmonella spp., the most pathogenic genus of the family of Enterobacteriaceae for man and animals, has many of its pathogenicity determinants still unknown, although it is systematically studied for more than 100 years. ... -
Dietary supplementation of oregano essential oil and •-tocopheryl acetate on microbial growth and lipid oxidation of Turkey breast fillets during storage
Govaris, A.; Botsoglou, E.; Florou-Paneri, P.; Moulas, A.; Papageorgiou, G. (2005)Twenty four 12-week-old turkeys were divided into four equal groups. One of the groups was given a basal diet containing 30 mg •-tocopheryl acetate/kg feed (CONT), whereas the other groups the basal diet further supplemented ... -
Dietary versus post-mortem use of oregano oil and/or alpha-tocopherol in turkeys to inhibit development of lipid oxidation in meat during refrigerated storage
Govaris, A.; Botsoglou, N.; Papageorgiou, G.; Botsoglou, E.; Ambrosiadis, I. (2004)The dietary and post-mortem uses of oregano oil in turkeys to inhibit development of lipid oxidation in breast and thigh meat during refrigerated storage were investigated. Using minced meat, patties were prepared from ... -
Distribution and stability of aflatoxin M-1 during processing, ripening and storage of Telemes cheese
Govaris, A.; Roussi, V.; Koidis, P. A.; Botsoglou, N. A. (2001)Telemes cheeses were produced using milk that was artificially-contaminated with aflatoxin M-1 at the levels of 0.050 and 0.100 mug/l. The cheeses produced in the two cheese-making trials were allowed to ripen for 2 months ... -
Distribution and stability of aflatoxin M-1 during production and storage of yoghurt
Govaris, A.; Roussi, V.; Koidis, P. A.; Botsoglou, N. A. (2002)Yoghurt from cow's milk artificially contaminated with aflatoxin M-1 (AFM(1)) at levels of 0.050 and 0.100 g l(-1) was fermented to reach pHs 4.0 and 4.6. Yoghurt fermented to pH 4.6 was also used for preparing strained ... -
Distribution and stability of aflatoxin M1 during processing, ripening and storage of Telemes cheese
Govaris, A.; Roussi, V.; Koidis, P. A.; Botsoglou, N. A. (2001)Telemes cheeses were produced using milk that was artificially-contaminated with aflatoxin M1 at the levels of 0.050 and 0.100 μg/l. The cheeses produced in the two cheese-making trials were allowed to ripen for 2 months ... -
Effect of Bacillus licheniformis and Bacillus subtilis supplementation of ewe's feed on sheep milk production and young lamb mortality
Kritas, S. K.; Govaris, A.; Christodoulopoulos, G.; Burriel, A. R. (2006)The purpose of this pilot study was to evaluate under field conditions the effect of a probiotic containing Bacillus licheniformis and Bacillus subtilis on young lamb mortality and sheep milk production when administered ... -
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 dietary olive leaves and rosemary on microbial growth and lipid oxidation of turkey breast during refrigerated storage
Govaris, A.; Botsoglou, E.; Moulas, A.; Botsoglou, N. (2010)Forty turkeys were allocated to five groups of eight birds each. One (control) was fed a basal diet while the others were fed diets supplemented with either olive leaves at 10 g/kg, rosemary at 10 g/kg, alpha-tocopheryl ... -
Effect of dietary olive leaves and/or α-tocopheryl acetate supplementation on microbial growth and lipid oxidation of turkey breast fillets during refrigerated storage
Botsoglou, E.; Govaris, A.; Christaki, E.; Botsoglou, N. (2010)Thirty turkeys were allocated to five groups of six birds each. One group that served as control was fed a basal diet, while the others were fed diets supplemented with olive leaves at 5 or 10 g/kg, or α-tocopheryl acetate ...