Year of Endorsement: 1990

 

Number of Endorsement’s Act/Government’s Gazette Number (FEK): Presidential Decree 144/4-4-1990, Government Gazette 55/10-4-1990, Series A

 

Address / Communication:

Building of Food Science and Technology, AUTH Farm, Thermi, 57001

Email: adoulgeraki@agro.auth.gr

Tel: +30 2319 91648

 

 

Members – Teaching Staff

Αgapi Doulgeraki, Assistant Professor of Food Microbiology

Tel.: +302310991648

e-mail: adoulgeraki@agro.auth.gr

 

Magdalini Chatzikamari, Ph.D., Laboratory Teaching Staff

Tel.: +302310991679

e-mail: magdah@agro.auth.gr

 

 

Emeritus and retired professors

Vasileiadou Despoina (emeritus, Professor)

Litopoulou-Tzanetaki Evanthia (emeritus, Professor)

Tzanetakis Nikolaos (emeritus, Professor )

Kotzekidou-Rouka Parthena (retired, Professor)

Koutsoumanis Konstantinos (Professor)

 

Collaborating Scientists

• Christina Kamarinou (Postdoctoral Researcher)
• Kyriaki Chatzikyriakidou (Research Associate)
• Ioannis Giannikakis (Scientific Project Manager)
• Styliani-Dimitra Papagianeli (PhD Candidate)
• Leonardos Stathas (PhD Candidate)
• Constantine-Richard Stefanou (PhD Candidate)
• Elpida Argyraki (PhD Candidate)
• Panagiota Litsa (MSc Student)

 

Research Field

Food Microbiology, Food Hygiene and Safety, Quality Control, Fermented Foods, Functional Cultures, Probiotics, Quantitative Microbiology, Risk Analysis, Identification of microorganisms with modern techniques (PCR)

 

History

The Laboratory of Food Microbiology and Hygiene, as an independent administrative, educational, and research unit of the Department of Agriculture at the Aristotle University of Thessaloniki (AUTH), was established in 1990 (Presidential Decree 144, Government Gazette 55, 10/4/1990). Initially, located in the Dairy Science Building. Since 2008 located in the Food Science and Technology Building, at the University Farm in Thermi.

The research activities of the Laboratory are carried out in its facilities located in the Food Science and Technology Building, at the University Farm in Thermi.

The laboratory’s research activities are organized around two main pillars.

1. Food Safety and Quality Management focuses on data collection using next-generation sensors, predicting microbial behavior at the molecular level, and applying machine learning algorithms to predict and control pathogenic microorganisms in food products. This pillar also includes the development of stochastic risk assessment models to support scenario analysis and decision-making based on defined safety levels.
2. Utilizing Microbes and Bioactive Compounds for Food Safety and Quality addresses the role of microorganisms and bioactive compounds in contributing to the Zero Hunger (SDG 2) goal, with an emphasis on food security and nutrition. Research activities include the exploration of fermented foods as sources of multifunctional and bioprotective microorganisms, as well as the investigation of the effects of microorganisms and bioactive compounds on cell lines.

 

The members of the Laboratory participate in various research projects funded by the General Secretariat for Research and Technology, the Ministry of Rural Development and Food, the European Union, as well as several public and private organizations, and collaborate with other European and international institutions.

 

Teaching Activities

The members of the Laboratory of Food Microbiology and Hygiene are responsible for teaching (5) undergraduate courses:

• General Microbiology (Ν024Ε)
• Laboratory exercises in General Microbiology (Ν302Υ)
• Molecular Biology in Food Science (Ν314Y
• Food Microbiology (Ν307Υ)
• FOOD QUALITY CONTROL AND ASSURANCE (Ν309Υ)
• Computational Food Science and Digital Transformation (Ν334Ε)

 

(   ) Postgraduate courses:

• Food Microbiology (NTP101)
• Food Microbiology (EDT101Y)
• Special Topics in Food Science and Nutrition (EDT 104)
• Seminars in Food Science and Nutrition (EDT 105)
• Research approach of the topic of Master thesis (EDT 106)

Research Activities

• Microbiology of Greek Traditional Products
• Microbiology of fermented foods
• Microflora of Greek traditional products made from raw milk
• Biochemical activities of lactic acid bacteria and other microorganisms from milk
• Probiotic and technological properties of lactic acid bacteria – Probiotics;
• Identification of microorganisms using modern techniques
• Control of Microbiological Quality and Safety
• Quantitative Microbiology
• Risk Analysis
• Microbiological spoilage and shelf life of foods
• Sensory evaluation of foods

 

Facilities and Equipment

• Electrophoresis apparatus (Vertical and horizontal)
• Microscope with digital image processing system
• Confocal laser scanning microscope
• UV–Vis spectrophotometer
• Water activity meters (a_w) – automatic titrator (pH-stat)
• Homogenization devices – ultrasonic devices
• Temperature-controlled incubators (for shelf-life determination studies of products)
• Flow cytometer (cell counting, phenotypic characterization, fluorescence measurements)
• Phase-contrast microscope (brightfield imaging of samples)
• Refrigerated centrifuge (pelleting of cells, nucleic acids and proteins; phase separations)
• Automated growth curve reader (Bioscreen C) (monitoring microbial growth curves, optical density (OD) measurements over time, kinetics)
• Bag homogenizer (Stomacher / Bag mixer)
• Ultra-low temperature freezer (long-term storage of biological samples and reagents)
• Vertical steam sterilizer
• Water distillation unit
• Microplate reader (multimode plate reader with live-cell imaging and real-time cytometry)
• Real-Time PCR system (thermal cycler for detection and quantification of DNA or RNA amplification in real time)
• Thermal cycler (polymerase chain reaction – PCR)
• Freezer

Image 3. Confocal laser scanning microscope set-up.

Image 4. Phase-contrast microscope set-up.

Image 5. Microplate reader (multimode plate reader with live-cell imaging and real-time cytometry)

Image 6. Flow cytometer (cell counting, phenotypic characterization, fluorescence measurements)

 

Recent Research Projects

• Title: Mapping the prevalence and evaluating the colonization of the pathogen Salmonella in leafy vegetables

Principal Investigator: Agapi Doulgeraki

Funding: National Program 2021–2025, HFRI (Hellenic Foundation for Research and Innovation)

Duration: 2025–2028

 

• Title: Development of clean-label foods based on plant materials and hybrid animal-origin products

Principal Investigator: Ioannis Mourtzinos

Scientific Collaborator: Agapi Doulgeraki

Funding: National Program 2021–2025

Duration: 2025–2026

• Title: foodigIT: ERA Chair Program in Computational Food Science and Digital Transformation

Principal Investigators: Eugenios Katsanidis, Konstantinos Koutsoumanis

Funding: Horizon Europe 2021–2027

Duration: 2025–2030

 

• Title: Bridging knowledge, communication and action for food safety in a changing climate
  Principal Investigators: Agapi Doulgeraki, Konstantinos Koutsoumanis

Funding: Horizon Europe 2021–2027

Duration: 2024–2027

 

• Title: Stochastic MIC modelling for the risk assessment of antimicrobial resistance

Principal Investigators: Agapi Doulgeraki, Konstantinos Koutsoumanis

Funding: European Food Safety Authority (EFSA)

Duration: 2024–2025

 

• Title: Study and exploitation of microorganisms with multifunctional bioprotective properties isolated from fermented foods

Principal Investigator: Agapi Doulgeraki

Funding: State funding, Research Committee

Duration: 2024–2025

 

• Title: Monitoring the presence of the biological agents Cryptosporidium and Campylobacter in the food chain as indicators of climate change

Principal Investigator: Agapi Doulgeraki

Funding: National Program 2021–2025, Recovery and Resilience Fund

Duration: 2024–2025

 

• Title: Risk assessment of listeriosis associated with the consumption of unpackaged ready-to-eat heat-treated meat products after handling in retail stores in Greece

Principal Investigators: Agapi Doulgeraki, Konstantinos Koutsoumanis

Funding: State funding, Research Committee

Duration: 2021–2026

 

• Title: Development and implementation of an integrated preventive control system for Legionella in water systems of hotel units in Crete (PPS-CONCRETE)

Principal Investigator: Konstantinos Koutsoumanis

Funding: Research – Create – Innovate Action, ESPA 2014–2020 (General Secretariat for Research and Innovation)

Duration: 2018–2023

 

• Title: Prototype smart monitoring and evaluation system for the quality and safety of fresh poultry products (QAPP)

Principal Investigator: Konstantinos Koutsoumanis

Funding: Research – Create – Innovate Action, ESPA 2014–2020 (General Secretariat for Research and Innovation)

Duration: 2019–2023

 

• Title: Quantitative microbiology tools for evaluating the impact of climate change on food safety and spoilage (PROTECT)

Principal Investigator: Konstantinos Koutsoumanis

Funding: HFRI (Hellenic Foundation for Research and Innovation)

Duration: 2019–2023

 

• Title: TAIEX Visit for the study of food shelf life

Principal Investigator: Konstantinos Koutsoumanis

Funding: TAIEX – Technical Assistance and Information Exchange, European Commission
Duration: 2018–2021

 

• Title: Digital platform for integrity and traceability of food in Mediterranean supply chains (MEDIFIT)

Principal Investigator: Konstantinos Koutsoumanis

Funding: PRIMA Program (Partnership for Research and Innovation in the Mediterranean Area), co-funded by the European Union (Horizon 2020)

Duration: 2020–2024

 

• Title: Digital technology as an enabler of the continuous transformation of the food safety system (DiTECT)

Principal Investigator: Konstantinos Koutsoumanis

Funding: Horizon Europe – Marie Skłodowska-Curie Actions (MSCA), European Commission

Duration: 2020–2024

 

• Title: Development and combined application of genomics, transcriptomics and predictive mathematical modelling tools as the basis of an effective control system for Bacillus cereus and the management of the safety and quality of Greek milk (GENOMILKS)

Principal Investigator: Konstantinos Koutsoumanis

Funding: Research – Create – Innovate Action, ESPA 2014–2020 (General Secretariat for Research and Innovation)

Duration: 2021–2025

 

• Title: Natural fruit juices enriched with probiotic bacteria and other biofunctional components in encapsulated form (FUNJUICE)

Principal Investigator: Konstantinos Koutsoumanis

Funding: HFRI (Hellenic Foundation for Research and Innovation)

Duration: 2021–2023

 

Title: Quantitative microbiology tools for evaluating the impact of climate change on food safety and spoilage

Principal Investigator: Konstantinos Koutsoumanis

Funding: HFRI (Hellenic Foundation for Research and Innovation)

Duration: 2021–2023

 

• Title: Interplay between Antimicrobial Resistance and Food-related stresses at the individual cell level (playAMRfood)

Principal Investigators: Eugenios Katsanidis, Konstantinos Koutsoumanis

Funding: HFRI (Hellenic Foundation for Research and Innovation)

Duration: 2023–2025

 

• Title: Combined stochastic modelling of pathogenic and spoilage microorganisms (AUTH and IBPRS-PIB 1)

Principal Investigator: Konstantinos Koutsoumanis

Funding: IBPRS – Institute of Biotechnology of the Food Industry (Poland), bilateral scientific collaboration with Aristotle University of Thessaloniki (AUTH)

Duration: 2023–2024

 

Image 5. Web-based interactive tool for modelling the thermal inactivation of Legionella pneumophila in water systems, supporting risk assessment and preventive control of Legionella in building plumbing systems.

 

Recent Theses

Postdoctoral Research:

• Kamarinou Christina (Ongoing, 2025–). Isolation and functional evaluation of indigenous microorganisms from foods for the optimization of their overall quality and the development of new bio-functional products.

 

PhD Theses:

• Sartzetaki Maria-Chrysovalanti (Ongoing, 2023–). Monitoring the presence of Cryptosporidium and Campylobacter in the food chain as indicators of climate change.
• Papagianeli Styliani-Dimitra (Ongoing, 2020–). Study of the individual behavior of bacterial cells.
• Argyraki Elpida (Ongoing, 2026–). Presence and colonization of the microorganism Salmonella in leafy vegetables: investigation of survival and interaction mechanisms.
• Stathas Leonardos (Ongoing, 2022–). Development of risk assessment tools for food safety management.
• Stefanou Konstantinos Richardos (Ongoing, 2022–). Development of interactive stochastic web-based predictive microbiology tools for pathogenic and spoilage microorganisms.
• Tsaloumi Sofia 2024. Development and application of stochastic models for the spoilage of foods of animal origin.
• Missiou Ourania 2023. Impact of climate change on the microbiological spoilage of non-refrigerated food products.
• Aspridou Zafeiro 2019. Heterogeneity in the behavior of individual cells of the pathogen Salmonella as a source of variability in inactivation kinetics.
• Kakagianni Myrsini 2018. Development and application of mathematical models predicting the behavior of thermophilic spore-forming bacteria in foods.

 

 

 

MSc Theses:

• Litsa Panagiota (Ongoing, 2025–). Detection and investigation of seasonal variations of Salmonella spp. in leafy vegetables.
• Vitopoulou Maria (Ongoing, 2024–). Effect of culture media on the survival and recovery of microorganisms isolated from table olives.
• Benvenuto Marina-Efterpi (2025). Study of antimicrobial resistance of Salmonella spp. at the single-cell level.
• Kati Panagiota (Ongoing, 2024–). Stochastic approach to egg pasteurization design for the inactivation of Salmonella spp.
• Zarras Fotios 2023. Development and evaluation of mathematical models predicting the growth of Bacillus cereus in pasteurized milk.
• Liakou Maria 2023. Study of encapsulation systems of probiotic microorganisms in beer.
• Karra Styliani 2023. Prediction of the behavior of Bacillus coagulans in food products stored outside refrigeration.
• Stasinou Konstantina 2022. Heterogeneity in the growth kinetics of individual Escherichia coli cells.
• Stathas Leonardos 2022. Development of risk assessment tools for E. coli O157 in ground beef.
• Zourou Christina 2021. Prediction of the behavior of Bacillus coagulans in food products stored outside refrigeration.
• Didos Spyros 202). Study of the effect of temperature on the inactivation of biofilms of the pathogen Legionella pneumophila.
• Theodoropoulos Eleftherios 2021. Study of formation and inactivation of biofilms of the pathogen Legionella pneumophila.
• Papagianeli Styliani-Dimitra 2020. Development and validation of a mathematical model predicting the thermal inactivation of Legionella pneumophila in water distribution systems.

 

Diploma Theses:

• Kalogirou Mavra-Christina, Bimli Elisabeth 2025. Interaction of lactic acid bacteria and yeasts with pathogenic microorganisms and the effect of pH on this phenomenon.
• Varella Maria-Apostolia, Delilampou Polyxeni 2025. Isolation and identification of microorganisms from Greek fava beans.
• Karakotia Athina, Lyberiou Asimina 2025. Effect of pH on the survival and recovery of isolated lactic acid bacteria and yeasts from olive fruit.
• Kotronaki Aikaterini, Adamopoulou Vasiliki 2025. Effect of herbs on the growth of the microorganism Salmonella enterica.
• Argyraki Elpida 2025. Study of technological properties of Lactiplantibacillus plantarum strains for their use as starter cultures in fermented olives.
• Kalliakmani Olga, Liontou Rafaela 2025. Study of antimicrobial resistance of enterobacteria under the influence of antibiotics.
• Efesiou Christos, Tasios Anastasios 2025. Meta-analysis of the concentration and presence of Escherichia coli in fresh fruits and vegetables in Europe.
• Nikakis Ioannis, Tzama Glykeria 2025. Quantitative microbiology models for enteric pathogens in fresh fruits and vegetables in the context of climate change.
• Mikromastora Maria, Koutsouri Aikaterini 2024. Molecular method for identification of species of the genus Photobacterium.
• Groumtsia Georgia, Gartzonika Zoi-Aikaterini 2025. Presence and concentration of Salmonella spp. in fresh products in the context of climate change.
• Vasilopoulou Olympia, Dimitriadou Vasiliki 2025. Presence of Campylobacter spp. and Cryptosporidium spp. in fresh vegetables and their possible association with climate change.
• Loubaki Irini-Maria, Papadopoulou Vasiliki 2025. Stochastic modelling of minimum inhibitory concentration (MIC) for the assessment of antimicrobial resistance risk.
• Arvanitidis Dimitris 2025. Meta-analysis of the impact of beef processing stages on the concentration and presence of Escherichia coli.
• 2025. Study of the individual behaviour of cells and spores of Bacillus cereus.
• 2025. Study on the implementation of a Food Safety programme in primary education schools.
• Gremotsi Theodora 2025. Study of the antimicrobial activity of L. plantarum, L. pentosus and Lc. lactis ssp. lactis strains against the pathogen Listeria monocytogenes Scott A.
• Gavriilidis Miltiadis, Rigani Dimitra 2025. Study of antimicrobial resistance of Salmonella spp. at the single-cell level.

Glaveli Eleni Zoi, Pachoumi Eirini 2025. Molecular identification of Bacillus cereus strains isolated from autochthonous chickpea fermentation used for Eftazymo bread and detection of emetic toxin and enterotoxin genes using multiplex PCR.

• Tzavala Thomais 2025. Antifungal properties of essential oils of oregano with varying composition (chemotype).
• Baltzi Anastasia, Bozoudi Styliani 2024. Interaction of antimicrobial resistance and food-related stresses at the single-cell level.
• Karaoglanidou Irini, Petraki Maria 2024. Study of antimicrobial resistance of Salmonella at the single-cell level.
• Plitsi Angeliki 2024. Study of the behaviour of individual Listeria monocytogenes cells in the presence of an antibiotic agent.
• 2024. Study and quantitative description of the effect of microencapsulation on the survival kinetics of the probiotic strain Lactiplantibacillus plantarum in fruit juice.
• 2024. Meta-analysis of the effects of industrial processing on Salmonella spp. levels in chicken.
• 2024. Effect of microencapsulation on the viability of the probiotic strain Lactiplantibacillus plantarum in fruit juice as a function of pH and storage temperature.
• Fiotaki Antonia Faidra Antimicrobial properties of essential oils of oregano with varying composition (chemotype).
• 2023. Effect of Pseudomonas spp. on the spoilage of fresh meat products.
• 2023. Effect of microencapsulation on the viability of the probiotic strain Lactiplantibacillus plantarum 2035 in pomegranate juice.
• 2023. Development of a mathematical model predicting the growth of Bacillus cereus in pasteurized milk.
• 2023. Development and evaluation of a mathematical model predicting the kinetic behaviour of Bacillus sporothermodurans in a beverage based on peas and evaporated milk stored outside refrigeration.
• 2023. Production of yeast extract from wine lees.
• Bottom of Form
• Manoli Agni Molecular identification of Clostridium strains isolated from autochthonous fermentation of chickpeas used for the production of Eftazymo and detection of toxin-coding genes by multiplex PCR.
• Laios Konstantinos Study of antifungal activity of turmeric phenolic extracts.
• Evangelou Basileios Antifungal properties of waste solid residues of selected aromatic plants distillation process.
• Fotoglou Victoria. Study of antimicrobial properties of turmeric phenolic extracts.
• Tsekoura Paraskevi 2022. Protective cultures in food packaging materials as a means to delay spoilage and improve quality.
• 2022. Effect of variability of the initial population of Pseudomonas spp. and initial pH value on the shelf life of fresh minced beef.
• Kontsidis Paschalis 2022. Development of a database for risk assessment of Campylobacter spp. in chicken.
• 2022. Effect of variability of the initial level of spoilage microorganisms Pseudomonas spp. on the shelf life of fresh chicken breast.

2022. Pavlidou Eleonora, Sideri Marika. Antibacterial activities of hydroethanolic extracts of solid wastes from the essential oil distillation process of selected aromatic herbs.
2023. Mastora Aikaterini. Antimicrobial activity of ozonated oils.
2024. Kotsi Stavroula. Microflora evolution during sourdough fermentation with maize flour and hop extract.
2025. Lalos Kleanthis. Microflora evolution of a barley sourdough, prepared with an ancient method.
2026. Sandravelis Rafael Polydoros. Molecular identification of yeast strains isolated for traditional sourdough with hop extract»

• Kati Panagiota 2021. Study of the effect of the initial population of spoilage lactic acid bacteria on the shelf life of pork shoulder cut at retail level.
• 2021. Development and evaluation of a mathematical model predicting the kinetic behaviour of Geobacillus stearothermophilus in almond beverages stored outside refrigeration.
• Amanatidis Periklis, Kargadouris Modestos 2021. Evaluation of the Food Spoilage and Safety Predictor (FSSP) software in predicting the growth of spoilage lactic acid bacteria in heat-treated meat products under static and dynamic temperature conditions.
  2021. Rogoti Theofano, Kyriakou Konstantinos 2021. Contribution of lactic acid bacteria in sourdough and methods of their identification.

Laggari Despoina 2021. The role of yeasts in sourdough and methods of their identification.

Agalianou Eleni 2021. Microflora of a Greek traditional sourdough made with hop (Humulus lupulus) extract.

Deli Aristea, Liasidis Andreas 2021. Comparative examination of the processes of treatment of rock samphire (Crithmum maritimum) in pickles.

Eleftheriadou Nina, Liltsi Aikaterini 2021. Physicochemical and Microbiological characteristics of Aronia products during their preservation

• Giampoldakis Ilias, Tseliou Penelopi 2020. Development of a mathematical model predicting the growth of spoilage microorganisms Pseudomonas spp. in chicken breast.