Vasileios Pothakos

Summary

Affiliation: Ghent University
Country: Belgium

Publications

  1. ncbi request reprint 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. ncbi request reprint 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 request reprint 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 request reprint 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 request reprint 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

Collaborators

  • Geert Huys
  • Bao Yu Zhang
  • Göknur Sürengil
  • Frank Devlieghere
  • Simbarashe Samapundo

Detail Information

Publications5

  1. ncbi request reprint 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. ncbi request reprint 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 request reprint 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 request reprint 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 request reprint 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...