Athens Greece
Papers:
P1-51 Evaluation of Biofilm Adaptability after the Use of Inadequate Disinfectant Solutions
P1-72 Genotypic Characterization of Brochothrix thermosphacta Strains that Developed during Storage of Minced Pork under Aerobic or Modified Atmosphere Packaging Conditions
P1-73 Conventional Methodologies vs. Metabolomics for the Quantification of Spoilage of Beef Filets and Minced Beef
P1-81 Spoilage Classification Models Using Metabolomics and Fingerprinting
P1-91 Survival of Escherichia coli O157:H7, Salmonella Enteritidis and Listeria monocytogenes during Storage of Fermented Black and Green Table Olives
P2-22 Biofilm vs. Planktonic Cells: A Comparative Study on Cross-contamination Levels of Beef Filets by the Pathogenic Bacteria Listeria monocytogenes, Escherichia coli O157:H7 and Salmonella enterica ser. Typhimurium
P2-64 Survival of Lactic Acid Bacteria with Probiotic Potential during Shelf Life of Fermented Green Olives under Modified Atmospheres
P3-25 Rapid Quantitative and Qualitative Assessment of Minced Pork Meat Spoilage Using Fourier Transform Infrared (FTIR) Spectroscopy Data
P3-80 Probiotic Potential of Lactic Acid Bacteria Isolated from Fermented Greek Table Olives