GreekEnglish

Δρ. Ιωάννης Σαμέλης


Τακτικός Ερευνητής
Τηλ. +302 651 0 94789
e-mail: Αυτή η διεύθυνση ηλεκτρονικού ταχυδρομείου προστατεύεται από κακόβουλη χρήση. Χρειάζεται να ενεργοποιήσετε την Javascript για να τη δείτε.


Ο Δρ. Ι. Σαμέλης είναι πτυχιούχος του Τμήματος Επιστήμης και Τεχνολογίας Τροφίμων του Γεωπονικού Πανεπιστημίου Αθηνών (1987), όπου το 1993 απέκτησε διδακτορικό δίπλωμα με εξειδίκευση στη Μικροβιολογία Τροφίμων. Yπήρξε μεταπτυχιακός ερευνητής-υπότροφος ΕΟΚ (1991-92) στο Leatherhead Food Research Association, U.K. Από το 1994 έως το 1999 εργάστηκε ως έφεδρος-βοηθός ερευνητή στο Κέντρο Βιολογικών Ερευνών Στρατού, ως επιστημονικός συνεργάτης στο Εργαστήριο Ποιοτικού Ελέγχου και Υγιεινής Τροφίμων του ΓΠΑ, και ως σύμβουλος ή υπεύθυνος διασφάλισης ποιότητας σε βιομηχανίες κρέατος. Ως μεταδιδακτορικός ερευνητής-υπότροφος ΝΑΤΟ μετέβη στις ΗΠΑ όπου εργάστηκε ως Research Associate στο Τμήμα Ζωικών Επιστημών του Colorado State University (1999-2001). Στο Ινστιτούτο Γάλακτος του ΕΘΙΑΓΕ εντάχθηκε το 2001, όπου από τότε υπηρετεί αρχικά ως εντεταλμένος (2001-2006), έπειτα ως αναπληρωτής (2006-2010) και από το 2010 ως τακτικός ερευνητής, υπεύθυνος του μικροβιολογικού εργαστηρίου. Ο Δρ. Σαμέλης έχει 20ετή εμπειρία πάνω στη μικροβιολογία και ασφάλεια ζωικών τροφίμων με έμφαση στην μικροβιακή οικολογία, την υγιεινή και την συμπεριφορά παθογόνων βακτηρίων σε παραδοσιακά αλλαντικά και τυριά, και στη χρήση μικροβιακών καλλιεργειών ή φυσικών αντιμικροβιακών μεθόδων για την παραγωγή, συντήρηση και προστασία αυτών. Τα θέματα αυτά αποτελούν τα κύρια ερευνητικά του ενδιαφέροντα. Έχει δημοσιεύσει πάνω από 60 πρωτότυπες εργασίες και έχει συγγράψει 5 κεφάλαια σε επιστημονικά βιβλία. Είναι μέλος του International Association for Food Protection, μέλος του Editorial Board των περιοδικών Journal of Food Protection (2002 -), Italian J. Food Science (2004 -) και Food Microbiology (2010 -), και έχει διατελέσει κριτής ερευνητικών εργασιών σε 18 ακόμη διεθνή περιοδικά.


Επιλογή πρωτότυπων δημοσιεύσεων σε διεθνή περιοδικά  

1.    Samelis, J., Aggelis, G. & Metaxopoulos, J. (1993) Lipolytic and microbial changes during the natural fermentation and ripening of Greek dry sausages. Meat Science, 35, 371-385.
2.    Collins, M.D., Samelis, J., Metaxopoulos, J. & Wallbanks, S. (1993) Taxonomic studies on some leuconostoc-like organisms from fermented sausages: Description of a new genus Weissella for the Leuconostoc paramesenteroides group of species. Journal of Applied Bacteriology, 75, 595-603.
3.    Samelis, J., Maurogenakis, F. & Metaxopoulos, J. (1994) Characterisation of lactic acid bacteria isolated from naturally fermented Greek dry salami. International Journal of Food Microbiology, 23, 179-196.
4.    Samelis, J., Tsakalidou, E., Metaxopoulos, J. & Kalantzopoulos, G. (1995)  Differentiation of Lactobacillus sake and Lact. curvatus isolated from naturally fermented Greek dry salami by SDS-PAGE electrophoresis of whole-cell proteins. Journal of Applied Bacteriology, 78, 157-163.
5.    Samelis, J., Kakouri, A., Georgiadou, K.G. & Metaxopoulos, J. (1998) Evaluation of the extent and type of bacterial contamination at different stages of processing of cooked ham. Journal of Applied Microbiology, 84, 649-660.
6.    Samelis, J., Metaxopoulos, J., Vlassi, M. & Pappa, A. (1998) Stability and safety of traditional Greek dry salami: a microbiological ecology study. International Journal of Food Microbiology, 44, 69-82.
7.    Samelis, J. & Metaxopoulos, J. (1999) Incidence and principal sources of Listeria spp. and Listeria monocytogenes contamination in processed meats and a meat processing plant. Food Microbiology, 16, 465-477.
8.    Samelis, J., Kakouri, A. & Rementzis, J. (2000) Selective effect of the product type and the packaging conditions on the species of lactic acid bacteria dominating the spoilage microbial association of cooked meats at 4oC. Food Microbiology, 17, 329-340.
9.    Samelis, J., Kakouri, A. & Rementzis, J. (2000) The spoilage microflora of cured, cooked turkey breasts prepared commercially with or without smoking. International Journal of Food Microbiology, 56, 133-143.
10.    Samelis, J., Sofos, J.N., Kendall, P.A. & Smith, G.C. (2001) Influence of the natural microbial flora on the acid tolerance response of Listeria monocytogenes in a model system of fresh meat decontamination fluids. Applied Environmental Microbiology, 67, 2410-2420.
11.    Samelis, J., Sofos, J.N., Kain, M.L., Scanga, J.A., Belk, K.E., & Smith, G.C. (2001) Organic acids and their salts as dipping solutions to control Listeria monocytogenes inoculated following processing of sliced pork bologna stored at 4oC in vacuum packages. Journal of Food Protection, 64, 1722-1729.
12.    Samelis, J., Bedie, G.K., Sofos, J.N., Scanga, J.A., Belk, K.E., & Smith, G.C. (2002) Control of Listeria monocytogenes with combined antimicrobials after postprocess contamination and extended storage of frankfurters at 4oC in vacuum packages. Journal of Food Protection, 65, 299-307.
13.    Samelis, J. & Sofos, J.N. (2002) Role of glucose in enhancing the temperature-dependent growth inhibition of Escherichia coli O157:H7 ATCC 43895 by a Pseudomonas sp. Applied and Environmental Microbiology, 68, 2600-2604.
14.    Calicioglu, M., Sofos, J.N., Samelis, J., Kendall, P.A. & Smith, G.C. (2002) Inactivation of acid-adapted and nonadapted Escherichia coli O157:H7 during drying and storage of beef jerky treated with different marinades. Journal of Food Protection, 65, 1394-1405.
15.    Stopforth, J.D., Samelis, J., Sofos, J.N., Kendall, P.A. & Smith, G.C. (2002) Biofilm formation by acid-adapted and nonadapted Listeria monocytogenes in fresh beef decontamination washings and its subsequent inactivation using sanitizers. Journal of Food Protection, 65, 1717-1727.
16.    Samelis, J., Ikeda, J.S. & Sofos, J.N. (2003) Evaluation of the pH-dependent, stationary-phase acid tolerance in Listeria monocytogenes and Salmonella Typhimurium DT104 induced by culturing in media with 1% glucose: a comparative study with Escherichia coli O157:H7. Journal of Applied Microbiology, 95, 563-575.
17.    Samelis, J., Kakouri, A., Rogga, K.J., Savvaidis, I.N. & Kontoninas, M.G. (2003) Nisin treatments to control Listeria monocytogenes post-processing contamination on Anthotyros, a traditional Greek whey cheese, stored at 4oC in vacuum packages. Food Microbiology, 20, 661-669.
18.    Samelis, J., Bedie, G., Sofos, J.N., Belk, K.E., Scanga, J.A., & Smith, G.C. (2005) Combinations of nisin with organic acids or salts to control Listeria monocytogenes on sliced pork bologna stored at 4oC in vacuum packages. Lebensmittel Wissenschaft und-Technologie, 38, 21-28.
19.    Rogga, K.J., Samelis, J., Kakouri, A., Katsiari, M.C., Savvaidis, I.N. & Kontominas, M.G. (2005) Survival of Listeria monocytogenes in Galotyri, a traditional Greek soft acid-curd cheese, stored aerobically at 4 and 12oC. International Dairy Journal, 15, 59-67.
20.    Stopforth, J.D., Yoon, Y., Barmpalia, I.M., Samelis, J., Skandamis, P.N., & Sofos, J.N. (2005) Reduction of Listeria monocytogenes populations during exposure to a simulated gastric fluid following storage of inoculated frankfurters formulated and treated with preservatives. International Journal of Food Microbiology, 99, 309-319.
21.    Samelis, J., Kakouri, A., Savvaidis, I.N., Riganakos, K., & Kontominas, M.G. (2005) Use of ionizing radiation doses of 2 and 4 kGy to control Listeria spp. and Escherichia coli O157:H7 on frozen meat trimmings used for dry fermented sausage production. Meat Science, 70, 189-195.
22.    Samelis, J., Sofos, J.N., Kendall, P.A., & Smith, G.C. (2005) Survival or growth of Escherichia coli O157:H7 in a model system of fresh meat decontamination runoff waste fluids and its resistance to subsequent lactic acid stress. Applied Environmental Microbiology, 71, 6228-6234. 
23.    Lekkas C., Kakouri, A., Paleologos, E., Voutsinas, L.P., Kontominas, M.G. & Samelis, J. (2006) Survival of Escherichia coli O157:H7 in Galotyri cheese stored at 4 and 12oC. Food Microbiology, 23, 268-276.
24.    Samelis, J., Bjorkroth, J., Kakouri, A., & Rementzis, J. (2006) Leuconostoc carnosum associated with spoilage of refrigerated whole cooked hams in Greece. Journal of Food Protection, 69, 2268-2273.
25.    Georgieva, R.N., Iliev, I.N., Chipeva, V.A., Dimitonova, S.P., Samelis, J. & Danova, S.T. (2008) Identification and in vitro characterisation of Lactobacillus plantarum strains from artisanal Bulgarian white brined cheeses. Journal of Basic Microbiology, 48, 234-244.
26.    Giannou, E., Kakouri, A., Matijašic, B. B., Rogelj, I., & Samelis, J. (2009) Fate of Listeria monocytogenes on fully ripened Greek Graviera cheese stored at 4, 12, or 25oC in air or vacuum packages: in situ PCR detection of a cocktail of bacteriocins potentially contributing to pathogen inhibition. Journal of Food Protection, 72, 531-538. 
27.    Samelis, J., Lianou, A., Kakouri, A., Delbes, C., Rogelj, I., Matijašic, B.B. & Montel, M.C. (2009) Changes in the microbial composition of raw milk induced by thermization treatments applied prior to traditional Greek hard cheese processing. Journal of Food Protection, 72, 783-790.
28.    Samelis, J., Giannou, E., & Lianou, A. (2009) Assuring growth inhibition of listerial contamination during processing and storage of traditional Greek Graviera cheese: compliance with the new European Union regulatory criteria for Listeria monocytogenes. Journal of Food Protection, 72, 2264-2271.
29.    Samelis, J., Kakouri, A., Pappa, E.C., Matijašic, B.B., Georgalaki, M.D., Tsakalidou, E. & Rogelj, I. (2010) Microbial stability and safety of traditional Greek Graviera cheese: characterization of the lactic acid bacterial flora and culture-independent detection of bacteriocin genes in the ripened cheeses and their microbial consortia. Journal of Food Protection, 73, 1294-1303.
30.    Samelis, J., Bleicher, A., Delbes-Paus, C., Kakouri, A., Neuhaus, K. & Montel, M.-C. (2011) FTIR-based polyphasic identification of lactic acid bacteria isolated from traditional Greek Graviera cheese. Food Microbiology, 28, 76-83.

 

Κεφάλαια σε διεθνή επιστημονικά βιβλία

1.    Samelis, J. & J.N. Sofos (2003) Strategies to Control Stress-Adapted Pathogens. Chapter 9. In “Microbial Stress Adaptation and Food Safety” Eds. A.E. Yousef and V.K. Juneja. CRC Press, Boca Raton FL, USA. pp. 303-351.
2.    Samelis, J. & J.N. Sofos (2003) Yeasts in Meat and Meat Products. Chapter 9. In “Yeasts in Food” Eds. T. Boekhout and V. Robert. Behr’s Verlag, Hamburg, Germany. pp. 239-265.
3.    Samelis, J. & J.N. Sofos (2003) Organic acids. Chapter 6. In “Natural Antimicrobials for the Minimal Processing of Foods” Ed. S. Roller. CRC Woodhead Publishing Ltd., Cambridge, UK. pp. 98-132.
4.    Samelis, J. (2005) Meat Decontamination and Pathogen Stress Adaptation. Chapter 24. In “Improving the Safety of Fresh Meat” Ed. J.N. Sofos. CRC Woodhead Publishing Ltd., Cambridge, UK. pp. 562-591.
5.    Samelis, J. (2006) Managing Microbial Spoilage in the Meat Industry. Chapter 9. In “Food Spoilage Microorganisms” Ed. C. de W. Blackburn. CRC Woodhead Publishing Ltd., Cambridge, UK. pp. 213-286.

 

Νέα - Ανακοινώσεις