Publications by authors named "E K Drosinos"
The present study aimed to assess the performance of food safety management systems in food retail stores via audits to reveal potential areas of improvement and to find out possible corrective actions to suggest to the top management. Two cycles of on-site audits took place in 106 stores to assess the requirements and hygiene conditions. After the first cycle of audits, improvements were suggested to the top management, and a second cycle of audits took place after a reasonable time.
View Article and Find Full Text PDFThe comparative genome analysis of six subsp. strains previously isolated from spontaneously fermented Greek wheat sourdoughs is presented. Genomic attributes related to food safety have been studied according to the European Food Safety Authority (EFSA) suggestions for the use of lactic acid bacteria (LAB) in the production of foods.
View Article and Find Full Text PDFMicrobial Ecology of Sheep Milk, Artisanal Feta, and Kefalograviera Cheeses. Part II: Technological, Safety, and Probiotic Attributes of Lactic Acid Bacteria Isolates.
Foods
February 2022
Article Synopsis
- The study investigated 189 LAB strains from sheep milk and specific cheeses to assess their suitability for dairy manufacturing, safety risks, and gastrointestinal survival.
- Key findings showed that the fastest acidifying strains were DRD 2658 and DRD 2657, which lowered milk pH significantly within 6 hours, while weak caseinolytic activity was found across all species but no lipolytic or harmful activities were observed.
- There was a notable variability in antibiotic resistance, with most strains showing resistance, and while none survived at pH 1, a significant percentage did survive at pH 2 and 3, indicating durability in acidic conditions but requiring further research for potential use as starter cultures.
Microbial Ecology of Artisanal Feta and Kefalograviera Cheeses, Part I: Bacterial Community and Its Functional Characteristics with Focus on Lactic Acid Bacteria as Determined by Culture-Dependent Methods and Phenotype Microarrays.
Microorganisms
January 2022
Artisanal cheesemaking is still performed using practices and conditions derived from tradition. Feta and Kefalograviera cheeses are very popular in Greece and have met worldwide commercial success. However, there is a lack of knowledge regarding their lactic acid microecosystem composition and species dynamics during ripening.
View Article and Find Full Text PDFA labelling assessment study of Greek prepacked "quality label" cheeses was conducted with a view to provide an overview of the whole category. In total, 158 prepacked products belonging to 19 "quality label" cheeses were identified in the Greek market. Among them, Feta had the highest share followed by Kasseri, Graviera Kritis, Kefalograviera and Ladotyri Mitilinis with 81, 16, 15, 11 and 9 products found in the market, respectively.
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