Vasileios Pothakos

Summary

Affiliation: Ghent University
Country: Belgium

Publications

  1. doi Monitoring psychrotrophic lactic acid bacteria contamination in a ready-to-eat vegetable salad production environment
    Vasileios Pothakos
    LFMFP, Laboratory of Food Microbiology and Food Preservation, Department of Food Safety and Food Quality, Faculty of Bioscience Engineering, Ghent University, Member of Food2know, Coupure Links 653, Gent B 9000, Belgium Electronic address
    Int J Food Microbiol 185:7-16. 2014
  2. doi Spoilage potential of psychrotrophic lactic acid bacteria (LAB) species: Leuconostoc gelidum subsp. gasicomitatum and Lactococcus piscium, on sweet bell pepper (SBP) simulation medium under different gas compositions
    Vasileios Pothakos
    LFMFP, Laboratory of Food Microbiology and Food Preservation, Department of Food Safety and Food Quality, Faculty of Bioscience Engineering, Ghent University, Member of Food2know, Coupure Links 653, B 9000 Ghent, Belgium Electronic address
    Int J Food Microbiol 178:120-9. 2014
  3. doi Psychrotrophic members of Leuconostoc gasicomitatum, Leuconostoc gelidum and Lactococcus piscium dominate at the end of shelf-life in packaged and chilled-stored food products in Belgium
    Vasileios Pothakos
    LFMFP, Laboratory of Food Microbiology and Food Preservation, Department of Food Safety and Food Quality, Faculty of Bioscience Engineering, Ghent University, Member of Food2know, Coupure Links 653, B 9000 Gent, Belgium Electronic address
    Food Microbiol 39:61-7. 2014
  4. doi Total mesophilic counts underestimate in many cases the contamination levels of psychrotrophic lactic acid bacteria (LAB) in chilled-stored food products at the end of their shelf-life
    Vasileios Pothakos
    Laboratory of Food Microbiology and Food Preservation, Member of Food2know, Department of Food Safety and Food Quality, Ghent University, Coupure Links 653, 9000 Ghent, Belgium
    Food Microbiol 32:437-43. 2012
  5. doi Effect of high oxygen and high carbon dioxide atmosphere packaging on the microbial spoilage and shelf-life of fresh-cut honeydew melon
    Bao Yu Zhang
    Ghent University, Food2Know, Faculty of Bioscience Engineering, Department of Food Safety and Food Quality, Laboratory of Food Microbiology and Food Preservation, Coupure Links 653, 9000 Gent, Belgium
    Int J Food Microbiol 166:378-90. 2013
  6. doi Psychrotrophic lactic acid bacteria associated with production batch recalls and sporadic cases of early spoilage in Belgium between 2010 and 2014
    Vasileios Pothakos
    LFMFP, Laboratory of Food Microbiology and Food Preservation, Department of Food Safety and Food Quality, Faculty of Bioscience Engineering, Ghent University, Member of Food2know, Coupure Links 653, B 9000 Gent, Belgium Electronic address
    Int J Food Microbiol 191:157-63. 2014
  7. doi Exploring the strain-specific attachment of Leuconostoc gelidum subsp. gasicomitatum on food contact surfaces
    Vasileios Pothakos
    LFMFP, Laboratory of Food Microbiology and Food Preservation, Department of Food Safety and Food Quality, Faculty of Bioscience Engineering, Ghent University, Member of Food2know, Coupure Links 653, B 9000 Gent, Belgium Electronic address
    Int J Food Microbiol 199:41-6. 2015

Collaborators

Detail Information

Publications7

  1. doi Monitoring psychrotrophic lactic acid bacteria contamination in a ready-to-eat vegetable salad production environment
    Vasileios Pothakos
    LFMFP, Laboratory of Food Microbiology and Food Preservation, Department of Food Safety and Food Quality, Faculty of Bioscience Engineering, Ghent University, Member of Food2know, Coupure Links 653, Gent B 9000, Belgium Electronic address
    Int J Food Microbiol 185:7-16. 2014
    ..gasicomitatum and L. gelidum subsp. gelidum were responsible for the cross-contamination of every vegetable handled within the plant. ..
  2. doi Spoilage potential of psychrotrophic lactic acid bacteria (LAB) species: Leuconostoc gelidum subsp. gasicomitatum and Lactococcus piscium, on sweet bell pepper (SBP) simulation medium under different gas compositions
    Vasileios Pothakos
    LFMFP, Laboratory of Food Microbiology and Food Preservation, Department of Food Safety and Food Quality, Faculty of Bioscience Engineering, Ghent University, Member of Food2know, Coupure Links 653, B 9000 Ghent, Belgium Electronic address
    Int J Food Microbiol 178:120-9. 2014
    ..The 3 tested isolates of L. piscium varied greatly among their growth dynamics and inhibition at MAP2. They exhibited either weak spoilage profile or very offensive metabolism confirming significant intraspecies diversity. ..
  3. doi Psychrotrophic members of Leuconostoc gasicomitatum, Leuconostoc gelidum and Lactococcus piscium dominate at the end of shelf-life in packaged and chilled-stored food products in Belgium
    Vasileios Pothakos
    LFMFP, Laboratory of Food Microbiology and Food Preservation, Department of Food Safety and Food Quality, Faculty of Bioscience Engineering, Ghent University, Member of Food2know, Coupure Links 653, B 9000 Gent, Belgium Electronic address
    Food Microbiol 39:61-7. 2014
    ....
  4. doi Total mesophilic counts underestimate in many cases the contamination levels of psychrotrophic lactic acid bacteria (LAB) in chilled-stored food products at the end of their shelf-life
    Vasileios Pothakos
    Laboratory of Food Microbiology and Food Preservation, Member of Food2know, Department of Food Safety and Food Quality, Ghent University, Coupure Links 653, 9000 Ghent, Belgium
    Food Microbiol 32:437-43. 2012
    ..This study highlights the potential fallacy of the total aerobic mesophilic count as a reference shelf-life parameter for chilled food products as it can often underestimate the contamination levels at the end of the shelf-life...
  5. doi Effect of high oxygen and high carbon dioxide atmosphere packaging on the microbial spoilage and shelf-life of fresh-cut honeydew melon
    Bao Yu Zhang
    Ghent University, Food2Know, Faculty of Bioscience Engineering, Department of Food Safety and Food Quality, Laboratory of Food Microbiology and Food Preservation, Coupure Links 653, 9000 Gent, Belgium
    Int J Food Microbiol 166:378-90. 2013
    ..Therefore, 50% O₂+50% CO₂ is a potential MA solution for extending the shelf-life of fresh-cut honeydew melon...
  6. doi Psychrotrophic lactic acid bacteria associated with production batch recalls and sporadic cases of early spoilage in Belgium between 2010 and 2014
    Vasileios Pothakos
    LFMFP, Laboratory of Food Microbiology and Food Preservation, Department of Food Safety and Food Quality, Faculty of Bioscience Engineering, Ghent University, Member of Food2know, Coupure Links 653, B 9000 Gent, Belgium Electronic address
    Int J Food Microbiol 191:157-63. 2014
    ....
  7. doi Exploring the strain-specific attachment of Leuconostoc gelidum subsp. gasicomitatum on food contact surfaces
    Vasileios Pothakos
    LFMFP, Laboratory of Food Microbiology and Food Preservation, Department of Food Safety and Food Quality, Faculty of Bioscience Engineering, Ghent University, Member of Food2know, Coupure Links 653, B 9000 Gent, Belgium Electronic address
    Int J Food Microbiol 199:41-6. 2015
    ..The attachment ability of L. gelidum subsp. gasicomitatum on surfaces documented in the present study extends our knowledge and understanding of the spoilage potential and intra-subspecies diversity of this microbe. ..