JOHN SAMELIS
Senior Researcher in Food Microbiology
National Agricultural Research Foundation
Dairy Research Institute
Katsikas, 452 21 Ioannina, Greece
Tel.: +302 651 0 94789
Fax: +302 651 0 92523
E-mail: This e-mail address is being protected from spambots. You need JavaScript enabled to view it

Education

•    B.Sc. in Agriculture - Food Science & Technology, Agricultural University of Athens, Department of Food Science and Technology, Athens, Greece (1981-1986) 
•    Ph.D. in Food Microbiology, Argicultural University of Athens, Department of Food Science and Technology, Athens, Greece (1988-1993)

Scholarships

•    1988-1993: Scholarship from the Hellenic Ministry of Education for postgraduate studies
•    1991-1992: EU Training and Mobility Grant, ECLAIR/FLAIR Research Training Grants project (1988-1993) Agroindustrial Research EU17604
•    1999-2000: Scholarship from the Hellenic Ministry of Finance (ΥΠΕΘΟ/Γ.Γ.ΔΟΣ – NATO Grants) for post-doctoral research studies in the United States

Research Experience

•    Predoctoral Research Assistant: Agricultural University of Athens, Department of Food Science and Technology, Athens, Greece. (1988-1991 & 1992-1993).
•    Predoctoral EU Research Fellow: Leatherhead Food Research Association, Microbiology Unit, Leatherhead, Surrey, England (1991-1992).
•    Research Microbiologist: National Agricultural Research Foundation, Institute of Technology of Agricultural Products, Lycovrisi, Athens, Greece (1993).
•     Research Assistant (National Service): Hellenic Ministry of Defence, Military Centre of Biological Research, P. Penteli, Athens, Greece (1994-1995).
•     Postdoctoral Research Fellow: Agricultural University of Athens, Department of Food Science and Technology, Athens, Greece (1996-1998).
•     Postdoctoral NATO Research Fellow/Research Associate: Colorado State University, Department of Animal Sciences, Center for Red Meat Safety, Fort Collins, Colorado, USA (1999- 2001).
•     Researcher: National Agricultural Research Foundation (NAGREF) – Dairy Research Institute, Ioannina, Greece (9/2001 – 4/2006).
•     Associate Researcher: NAGREF – Dairy Research Institute (5/2006 – 12/2010).
•     Senior Researcher: NAGREF – Dairy Research Institute (12/2010 - to date).

Professional and Teaching Experience

•     Quality Control Assistant: EVGA S.A. Milk Industry, Athens, Greece (1985)
•     Agriculturist:  Hellenic Ministry of Agriculture, Kalamata, Greece (1987)
•     Teaching Assistant: Agricultural University of Athens, Department of Food Science and Technology, Laboratory of Food Technology, Athens, Greece (1988-1993)
•     Quality Control Manager: Nikas S.A. Meat Processing Industry, Ag. Stefanos Attikis, Greece (1995).
•     Research and Teaching Assistant: Agricultural University of Athens, Department of Food Science and Technology, Laboratory of Food Quality Control and Hygiene, Athens, Greece (1995-1998).
•     R&D Manager: Vekka S.A. Meat Processing Industry, Korinthos, Greece (1997-1998)
•    Quality Assurance Manager: Thraki S.A. Meat Industry, Athens, Greece (1999)
•     Research Associate/Teaching Assistant: Supervising postgraduate student research at Colorado State University, Department of Animal Sciences, Center for Red Meat Safety, Fort Collins, Colorado, USA (1999-2001).
•     Teaching Researcher: University of Ioannina, Department of Chemistry (lectures at postgraduate level on Food Microbiology, Quality Control and Hygiene, 2002-2005)
•     Teaching Researcher: University of Ioannina in link with the Technological Educational Institutes (TEI) of Athens and Thessaloniki (teaching Food Microbiology and Food Safety courses to postgraduate students, 2003-2010)
•     Supervisor of postgraduate research: NAGREF Dairy Research Institute in collaboration with University of Ioannina, Department of Chemistry and Department of Biotechnology (2002-to date).

Research projects and collaborations

Funded by the European Commission
•    FLAIR 89057/AGRE 91-3003/Research Training Grant (1991-1992) Study of the antimicrobial properties of lactic acid bacteria from Greek dry fermented sausages
•     INTEREG III Greece-Italy (2007-2008) Assessment of milk production of native animal breeds
•    6FP-IP TRUEFOOD (2006-2010) Improving quality and fostering innovation of European traditional food production systems www.truefood.eu
Funded by USDA or other US sources
•     USDA-CSREES (1999-2001) Food safety risks and critical control points for stressed bacterial pathogens 
•     NPPC/USA (1999-2000) Inactivation or inhibition of post-processing contamination of Listeria monocytogenes in pork products with antimicrobials 
•     USDA-CSREES (2000-2002) Minimizing the risk of Listeria monocytogenes and other pathogens in dried foods.
Funded by the Greek General Secretariat for Research and Technology
•    EPET II - PAVE 95BE120 (1995-1997) Study of the microbial ecology of naturally fermented sausages – assuring product quality and safety by novel starter cultures  
•     EPET II-EKVAN (1995-1998) Improvement of the production of dry sausages, using wild lactic acid bacteria starters
•     PENED 95/No1239 (1996-1998) Improving quality and safety and increasing shelf life of fresh meat and cooked meat products with lactic acid bacteria protective cultures  
•     Bilateral collaboration Greece-Hungary (2002-2004) Microbiologically safe raw materials for fermented sausages by application of irradiation or irradiation/essential oils  
•     Bilateral collaboration NAGREF-INRA-France (2002-2004) Improvement of the safety of traditional French and Greek cheeses by controlling pathogenic bacteria: Listeria monocytogenes, Staphylococcus aureus, and Escherichia coli O157:H7
•     Bilateral collaboration Greece-France (2002-2005) Quality and safety enhancement of PDO cheeses by oprimization of microbial interactions
Funded by third parties
1.    Study of the traditional cheese Xinotyri (Milk Hellenic Organization, 2005-2007)
2.    Study of the traditional whey cheese Ourda (Ioannina Perfecture project, 2009-2011)
3.    Characterization of the LAB spoilage flora in cooked cured meats and measures to increase product shelf (VIKI S.A. Meat Industry of Epirus, Greece; 2009-2010)

Other activities

•    Member of the International Association for Food Protection (IAFP 2000 –)
•    Member of the Greek National Dairy Committee of IDF (2006 – 2010)
•    Invited trainer of food professionals at the EU level (Bulgaria, France, Italy)
•    Organization of national seminars and symposia

Member of the Editorial Board:
    Journal of Food Protection (2002-04, 2005-07, 2008-10, 2011-13).
    Italian Journal of Food Science (2004 – to date).
    Food Microbiology (2010-2014)

Referee of scientific papers for international journals: Italian Journal of Food Science (1999-2003), Animal Science (2000), Acta Alimentaria (2002-2005), AOAC International (2004), Meat Science (2005-), FEMS Yeast Research (2005), Journal of Microbiological Methods (2005), Applied and Environmental Microbiology (2005–), Journal of Food Engineering (2005), Antonie van Leeuwenhoek International Journal of General and Molecular Microbiology (2005-2006), Lebensmittel Wissenschaft Technology (2006), Food Control (2006–), Letters in Applied Microbiology (2006–), Journal of Applied Microbiology (2006–), Food Microbiology (2006-2009), Journal of Food Safety (2009–), International Journal of Food Microbiology (2010–), European Food Research and Technology (2011– ), Journal of the Hellenic Veterinary Medical Society (2011–), Dairy Science & Technology (2011 - ), Journal of Basic Microbiology (2011-), Food Technology and Biotechnology (2011-), Folia Microbiologia (2011-).

External reviewer - Pre-examiner of Ph.D. dissertations in other countries:
1.    J. Koort (2005) “Polyphasic taxonomic studies of lactic acid bacteria associated with non-fermented meats” Supervisor: Prof. J. Björkroth, Department of Food and Environmental Hygiene, Faculty of Veterinary Medicine, University of Helsinki, Finland
2.    S. Ramirez-Cuevas (2009) “Characterizing the influence of different factors on acid resistance phenotypes of a panel of Escherichia coli validation strains” Supervisor: Prof. J. Bowman, School of Agricultural Science, University of Tasmania, Australia
3.    E. Vihavainen (2010) “Diversity of Leuconostoc spp. associated with meat spoilage” Supervisor: Prof. J. Björkroth, Department of Food and Environmental Hygiene, Faculty of Veterinary Medicine, University of Helsinki, Finland

PUBLICATIONS

A. PhD Thesis

Samelis, J. (1993) Microbial ecology of naturally fermented Greek dry salami (in Greek), PhD Thesis, Agricultural University of Athens, Greece.

B. Peer Reviewed Journal Articles

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., Roller, S. & Metaxopoulos, J. (1994) Sakacin B, a bacteriocin produced by Lactobacillus sake isolated from Greek dry fermented sausages. Journal of Applied Bacteriology, 76, 475-486.
4.    Samelis, J., Stavropoulos, S., Kakouri, A. & Metaxopoulos, J. (1994) Quantification and characterization of microbial populations associated with naturally fermented Greek dry salami. Food Microbiology, 11, 447-460
5.    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
6.    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
7.    Metaxopoulos, J., Stavropoulos, S., Kakouri, A. & Samelis, J. (1996) Yeasts isolated from traditional Greek dry salami. Italian Journal of Food Science, 8, 25-32       
8.    Rementzis, J. & Samelis, J. (1996) Rapid GC analysis of cellular fatty acids for characterising Lactobacillus sake and Lact. curvatus strains of meat origin. Letters in Applied Microbiology, 23, 379-384
9.    Samelis, J. & Metaxopoulos, J. (1997) Lipolytic activity of meat lactobacilli isolated from naturally fermented Greek dry sausage. Fleischwirtschaft, 77 (2), 165-168
10.    Tsakalidou, E., Samelis, J., Metaxopoulos, J. & Kalantzopoulos, G. (1997) Atypical, leuconostoc-like Weissella strains isolated from meat, sharing low phenotypic relatedness with the so far recognized arginine-negative Weissella spp.as revealed by SDS-PAGE of whole cell proteins. Systematic and Applied Microbiology, 20, 659-664
11.    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
12.    Samelis, J. & Metaxopoulos, J. (1998) The microbiology of traditional Greek country-style sausage during manufacture followed by storage at 3oC and 12oC in air. Italian Journal of Food Science, 10, 155-163
13.    Samelis, J., Rementzis, J., Tsakalidou, E. & Metaxopoulos, J. (1998) Usefulness of rapid GC analysis of cellular fatty acids for distinguishing Weissella viridescens, Weissella paramesenteroides, Weissella hellenica and some non-identifiable, arginine-negative Weissella strains of meat origin. Systematic and Applied Microbiology, 21, 260-265
14.    Aggelis, G., Samelis, J. & Metaxopoulos, J. (1998) A novel modelling approach for predicting microbial growth in a raw cured meat product stored at 3oC and 12oC in air. International Journal of Food Microbiology, 43, 39-52
15.    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
16.    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
17.    Samelis, J. & Georgiadou, K.G. (2000) The microbial association of Greek “taverna” sausage stored at 4oC and 10oC in air, vacuum or 100% carbon dioxide, and its spoilage potential. Journal of Applied Microbiology, 88, 58-68
18.    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
19.    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
20.    Metaxopoulos, J., Samelis, J., and Papadelli, M. (2001) Technological and microbiological evaluation of traditional processes as modified for the industrial manufacturing of dry fermented sausage in Greece. Italian Journal of Food Science, 13, 3-18.
21.    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
22.    Samelis, J., Sofos, J.N., Kendall, P.A. & Smith, G.C. (2001) Fate of Escherichia coli O157:H7, Salmonella Typhimurium DT104 and Listeria monocytogenes in fresh meat decontamination fluids at 4 and 10oC. Journal of Food Protection, 64, 950-957
23.    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
24.    Bedie, G.K., Samelis, J., Sofos, J.N., Scanga, J.A., Belk, K.E., & Smith, G.C. (2001) Antimicrobials in the formulation to control Listeria monocytogenes post-processing contamination on frankfurters stored at 4oC in vacuum packages. Journal of Food Protection, 64, 1949-1955 
25.    Samelis, J., Sofos, J.N., Kendall, P.A. & Smith, G.C. (2002) Effect of acid adaptation on survival of Escherichia coli O157:H7 in meat decontamination washing fluids, and potential effects of organic acid interventions on the microbial ecology of the meat plant environment. Journal of Food Protection, 65, 33-40
26.    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
27.    Samelis, J., Sofos, J.N., Ikeda, J.S., Kendall, P.A. & Smith, G.C. (2002) Exposure to non-acid fresh meat decontamination washing fluids sensitizes Escherichia coli O157:H7 to organic acids. Letters in Applied Microbiology, 34, 7-12
28.    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
29.    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
30.    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
31.    Calicioglu, M., Sofos, J.N., Samelis, J., Kendall, P.A. & Smith, G.C. (2002) Destruction of acid- and non-adapted Listeria monocytogenes during drying and storage of beef jerky. Food Microbiology, 19, 545-559
32.    Abushelaibi, A.A., Sofos, J.N., Samelis, J. & Kendall, P.A. (2003) Survival and growth of Salmonella in reconstituted infant cereal hydrated with water, milk or apple juice and stored at 4, 15 and 25oC. Food Microbiology, 20, 17-25.
33.    Ikeda, J.S., Samelis, J., Kendall, P.A., Smith, G.C. & Sofos, J.N. (2003) Acid adaptation does not promote survival or growth of Listeria monocytogenes on fresh beef following acid and nonacid decontamination treatments. Journal of Food Protection, 66, 985-992.
34.    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.
35.    Calicioglu, M., Sofos, J.N., Samelis, J., Kendall, P.A. & Smith, G.C. (2003) Effect of acid adaptation on inactivation of Salmonella during drying and storage of beef jerky treated with marinades. International Journal of Food Microbiology, 89, 51-65.
36.    Stopforth, J.D., Samelis, J., Sofos, J.N., Kendall, P.A. & Smith, G.C. (2003) Influence of organic acid concentration on survival of Escherichia coli O157:H7 and Listeria monocytogenes in beef carcass wash water and on model equipment surfaces. Food Microbiology, 20, 651-660.
37.    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.
38.    Abushelaibi, A.A., Sofos, J.N., Samelis, J. & Kendall, P.A. (2003) Behavior of Listeria monocytogenes in reconstituted infant cereal. Journal of Food Safety, 23, 147-158.
39.    Stopforth, J.D., Samelis, J., Sofos, J.N., Kendall, P.A. & Smith, G.C. (2003) Influence of extended acid stressing in fresh beef decontamination runoff fluids on sanitizer resistance of acid-adapted Escherichia coli O157:H7 in biofilms. Journal of Food Protection, 66, 2258-2266.
40.    Samelis, J. Kendall, P.A., Smith, G.C. & Sofos, J.N. (2004) Acid tolerance of acid- and non-adapted Escherichia coli O157:H7 following habituation (10oC) in fresh beef decontamination runoff fluids of different pH values. Journal of Food Protection, 67, 638-645.
41.    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.
42.    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.
43.    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.
44.    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.
45.    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.
46.    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.
47.    Chouliara, I., Samelis, J., Kakouri, A., Badeka, A., Savvaidis, I.N., Riganakos, K. & Kontominas, M.G. (2006). Effect of irradiation of frozen meat/fat trimmings on microbiological and physicochemical attributes of dry fermented sausages. Meat Science, 74, 303-311.
48.    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.
49.    Samelis, J., & Kakouri, A. (2007) Microbial and safety qualities of PDO Galotyri cheese manufactured at the industrial or artisan scale in Epirus, Greece. Italian Journal of Food Science, 19, 91-99.
50.    Bontinis, T.G., Mallatou, H., Alichanidis, E., Kakouri, A. & Samelis, J. (2008) Physicochemical, microbiological and sensory changes during ripening and storage of Xinotyri, a traditional Greek cheese from raw goat’s milk. International Journal of Dairy Technology, 61, 229-236.
51.    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.
52.    Giannou, E., Kakouri, A., Bogovic-Matijasic, 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.
53.    Samelis, J., Lianou, A., Kakouri, A., Delbes, C., Rogelj, I., Bogovic-Matijasic, 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.
54.    Giannou, E., Lianou, A., Kakouri, A., Kallimanis, A., Drainas, C. & Samelis, J. (2009) Identification and biopreservation potential of Enterococcus spp. isolated from fully ripened Graviera, a traditional hard Greek cheese. Italian Journal of Food Science, 21, 135-147.
55.    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.
56.    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.
57.    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.
58.    Trmčič, A., Samelis, J., Monnet, C., Rogelj, I. & Matijašic, B.B. (2011) Complete nisin A gene cluster from Lactococcus lactis M78 (HM219853): obtaining the nucleic acid sequence and comparing it to other published nisin sequences. Genes & Genomics, 33, 217-221.
59.    Kondyli, E., Svarnas, C., Samelis, J. & Katsiari, M.C. (2012) Chemical composition and microbiological quality of ewe and goat milk of native Greek breeds. Small Ruminant Research (in press).

C. Chapters in Books (Invited)

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.

D. International Conference Papers

1.    Samelis, J., Roller, S. & Metaxopoulos, J. (1993). Detection, purification and partial   characterisation of sakacin B, a bacteriocin produced by Lactobacillus sake 251. 15th International Symposium Food Micro '93 "Novel Approaches towards Food Safety Assurance". p. 155, Bingen, Germany.
2.    Kaloudis, T., Metaxopoulos, I., Samelis, J., Papadelli, M. & Stefanitsi, D. (1999). Lipolysis during the natural fermentation and ripening of Greek dry sausages, as related to microbial changes. In: Lipases and Lipids: Structure, Function and Biotechnological Applications. May 6-8, Santorini, Greece. Abstract P21.
3.    Samelis, J., Sofos, J.N., Kendall, P.A. & Smith, G.C. (2000). Changes in populations and acid tolerance of Listeria monocytogenes in fresh beef decontamination fluids. 87th Annual Meeting of the International Association for Food Protection (IAFP), August 6-9, Atlanta, Georgia, USA. Abstract P-055, pp. 55-56.
4.    Samelis, J., Strohecker, K., Sofos, J.N., Belk, K.E., Scanga, J.A., & Smith, G.C. (2000) Screening of antimicrobials against Listeria monocytogenes in pork bologna. Proceedings of the 46th International Congress of Meat Science and Technology (ICoMST), August 26-September 1, 2000, Buenos Aires, Argentina. Vol. 2, pp. 660-661.
5.    Sofos, J.N., Samelis, J., Belk, K.E., Scanga, J.A., & G.C. Smith. (2001). Control of Listeria monocytogenes post-processing contamination in pork products. Proceedings of the 47th International Congress of Meat Science and Technology (ICoMST), August 26-31, 2001, Krakow, Poland. Vol. 2, pp. 286-287.
6.    Samelis, J., Sofos, J.N., Kendall, P.A., and Smith, G.C. (2001) Behavior of acid-adapted Listeria monocytogenes in meat decontamination washings. Proceedings of the 47th International Congress of Meat Science and Technology (ICoMST), August 26-31, 2001, Krakow, Poland. Vol. 2, pp. 54-55.
7.    Samelis, J., Sofos, J.N., Ikeda, J.S., Kendall, P.A. & Smith, G.C. (2001). Escherichia coli O157:H7 is sensitized to organic acids by previous exposure to nonacid (water) fresh meat decontamination fluids. 101st General Meeting of American Society for Microbiology (ASM), May 20-24, Orlando, Florida, USA. Abstract P-47, p. 566.
8.    Samelis, J., Sofos, J.N., Kendall, P.A. & Smith, G.C. (2001). Fate of Escherichia coli O157:H7 and Salmonella Typhimurium DT 104 in fresh meat decontamination fluids at 4oC and 10oC. 2001 Institute of Food Technologists (IFT) Annual Meeting, June 23-27, New Orleans, Louisiana, USA. Abstract 59F-5, p. 145.
9.    Bedie, G.K., Samelis, J., Sofos, J.N., Belk, K.E., Scanga, J.A. & Smith, G.C. (2001). Antimicrobials in the formulation to control post-processing contamination by Listeria monocytogenes on frankfurters stored at 4oC in vacuum. 2001 Institute of Food Technologists (IFT) Annual Meeting, June 23-27, New Orleans, Louisiana, USA. Abstract 59E-5, p. 141.
10.    Kain, M.L., Samelis, J., Sofos, J.N., Belk, K.E., Scanga, J.A. & Smith, G.C. (2001). Evaluation of antimicrobials as post-processing solutions against Listeria monocytogenes on sliced pork bologna stored at 4oC in vacuum packages. 2001 Institute of Food Technologists (IFT) Annual Meeting, June 23-27, New Orleans, Louisiana, USA. Abstract 59E-1, p. 140.
11.    Samelis, J., Sofos, J.N., Kendall, P.A., & Smith, G.C. (2001) Lactic acid sensitization of Salmonella Typhimurium DT104 and Listeria monocytogenes in nonacid (water) meat decontamination fluids at 10oC. 88th Annual Meeting of International Association for Food Protection (IAFP), August 5-8, 2001, Minneapolis, Minnesota, USA. Abstract P050, p. 59.
12.    Ikeda, J.S., Samelis, J., Kendall, P.A., Smith, G.C., & Sofos, J.N. (2001) Fate of acid-adapted and nonadapted Listeria monocytogenes on fresh beef following acid and nonacid decontamination treatments. 88th Annual Meeting of International Association for Food Protection (IAFP), August 5-8, 2001, Minneapolis, Minnesota, USA. Abstract P049, p. 58-59.
13.    Kain M.L., Samelis, J., Sofos, J.N., Belk, K.E., Scanga, J.A. & Smith, G.C. (2001). Treatments to control post-processing contamination by Listeria monocytogenes on sliced pork bologna stored at 4oC in vacuum packages. 88th Annual Meeting of International Association for Food Protection (IAFP), August 5-8, 2001, Minneapolis, Minnesota, USA. Abstract P047, p. 58.
14.    Samelis, J., Sofos, J.N., Kendall, P.A., & Smith, G.C. (2001). Escherichia coli O157:H7 maintains acid tolerance in acid-containing but not in nonacid-containing fresh meat decontamination waste fluids. 88th Annual Meeting of International Association for Food Protection (IAFP), August 5-8, 2001, Minneapolis, Minnesota, USA. Abstract P075, p. 66.
15.    Samelis, J., Sofos, J.N., Ikeda, J.S., Kendall, P.A., & Smith, G.C. (2001). Effect of glucose supplementation on growth and acid tolerance of Escherichia coli O157:H7 in pure and mixed cultures with a Pseudomonas spp. at 10oC. 88th Annual Meeting of International Association for Food Protection (IAFP), August 5-8, 2001, Minneapolis, Minnesota, USA. Abstract P099, p. 73.
16.    Stopforth, J.D., Samelis, J., Sofos, J.N., Kendall, P.A., & Smith, G.C. (2001). Biofilm formation by acid-adapted and nonadapted Listeria monocytogenes in fresh meat decontamination washings and its destruction by sanitizers. 88th Annual Meeting of International Association for Food Protection (IAFP), August 5-8, 2001, Minneapolis, Minnesota, USA. Abstract P051, p. 59.
17.    Samelis, J., Kain, M.L., Sofos, J.N., Belk, K.E., Scanga, J.A. & Smith, G.C. (2001). Combinations of nisin with organic acids or salts to control post-processing contamination of Listeria monocytogenes on sliced, vacuum packaged pork bologna at 4oC. 88th Annual Meeting of International Association for Food Protection (IAFP), August 5-8, 2001, Minneapolis, Minnesota, USA. Abstract P048, p. 58.
18.    Bedie, G., Samelis, J., Sofos, J.N., Belk, K.E., Scanga, J.A. & Smith, G.C. (2001). Effect of antimicrobials in the formulation and post-packaging thermal pasteurization on Listeria monocytogenes inoculated on frankfurters after peeling. 88th Annual Meeting of International Association for Food Protection (IAFP), August 5-8, 2001, Minneapolis, Minnesota, USA. Abstract P046, p. 58. 
19.    Abushelaibi, A.A., Samelis, J., Kendall, P.A. & Sofos, J.N. (2001) Survival and growth of Salmonella in reconstituted infant cereal hydrated with water, milk or apple juice. 88th Annual Meeting of International Association for Food Protection (IAFP), August 5-8, 2001, Minneapolis, Minnesota, USA. Abstract P095, p. 72.
20.     Lakkakula, S., Kendall, P.A., Samelis, J. & Sofos, J.N. (2001) Destruction of Escherichia coli O157:H7 on apples of different varieties treated with citric acid before drying. 88th Annual Meeting of International Association for Food Protection (IAFP), August 5-8, 2001, Minneapolis, Minnesota, USA. Abstract P032, p. 54.
21.    Calicioglu, M., Sofos, J.N., Samelis, J., Kendall, P.A. & Smith, G.C. (2002) Effect of marinades on survival of acid-adapted and nonadapted Listeria monocytogenes on beef jerky. Proceedings of the 48th International Congress of Meat Science and Technology (ICoMST), August 25-30, 2002, Rome, Italy. Vol. 1, pp. 176-177.
22.    Stopforth, J.D., Samelis, J., Sofos, J.N., Kendall, P.A. & Smith, G.C. (2002) Biofilm formation by Listeria monocytogenes in fresh beef decontamination washings. Proceedings of the 48th International Congress of Meat Science and Technology (ICoMST), August 25-30, 2002, Rome, Italy. Vol. 1, pp. 202-203.
23.    Calicioglu, M., Samelis, J., Kendall, P.A. & Sofos, J.N. (2002) Inactivation of acid-adapted and nonadapted Escherichia coli O157:H7 during drying (60oC) and storage (25oC) of beef jerky previously treated with marinades. 102st General Meeting of American Society for Microbiology (ASM), Salt Lake City, Utah, USA, May 19-23, 2002, Abstract P-23, p. 366-367.
24.    Calicioglu, M., Sofos, J.N., Samelis, J. & Kendall, P.A. (2002) Influence of marinades on survival during storage at 25oC of acid-adapted and nonadapted Escherichia coli O157:H7 inoculated post-drying on beef jerky. 2002 Institute of Food Technologists (IFT) Annual Meeting, Anaheim, California, USA, June 15-19, 2002, Abstract 76B-8, p. 175
25.    Sofos, J.N., Samelis, J., Calicioglu, M. & Kendall, P.A. (2002) Pathogen control with chemical additives in muscle foods. 2002 Institute of Food Technologists (IFT) Annual Meeting, Anaheim, California, USA, June 15-19, 2002, Abstract 4-3, p. 7.
26.    Abushelaibi, A.A., Samelis, J., Kendall, P.A. & Sofos, J.N. (2002) Survival and growth of Listeria monocytogenes in stored (4, 15 or 25oC) infant cereals hydrated with water, milk or apple juice. 89th Annual Meeting of International Association for Food Protection (IAFP), June 30, 2002, San Diego, California, USA. P-54, pp. 66-67.
27.    Lakkakula, S., Kendall, P.A., Samelis, J. & Sofos, J.N. (2002) Effect of acid adaptation on inactivation of Escherichia coli O157:H7 during drying of apple slices 89th Annual Meeting of International Association for Food Protection (IAFP), June 30, 2002, San Diego, California, USA. P-108, p. 83.
28.    Calicioglu, M., Sofos, J.N., Samelis, J. & Kendall, P.A. (2002) Effect of acid adaptation on destruction of Salmonella during drying (60oC) and storage (25oC) of beef jerky treated with marinades. 89th Annual Meeting of International Association for Food Protection (IAFP), June 30, 2002, San Diego, California, USA. P-180, p. 105-106.
29.    Samelis, J., Sofos, J.N., Kendall, P.A., and Smith, G.C. (2003) Lactic acid sensitization of Salmonella Typhimurium DT104 and Listeria monocytogenes in nonacid (water) meat decontamination waste fluids. Proceedings of the 49th International Congress of Meat Science and Technology (ICoMST), August 31-September 5, 2003, Campinas/SP, Brazil, pp. 307-308.  
30.    Ashton, L., Samelis, J., & Sofos, J.N. (2003) Growth kinetics of Escherichia coli O157:H7 as affected by acid adaptation procedures. 103st General Meeting of American Society for Microbiology (ASM), Washington, D.C., USA, May 18-22, 2003, Abstract P-081, p. 503.
31.    Ashton, L., Samelis, J., Kendall, P.A. & Sofos, J.N. (2003) Changes in the acid tolerance of Escherichia coli O157:H7 as affected by acid adaptation procedures. 90th Annual Meeting of International Association for Food Protection (IAFP), August, 10-13, 2003, New Orleans, Louisiana, USA. P-023.
32.    Stopforth, J.D., Yoon, Y., Samelis, J. & Sofos, J.N. (2003) Reduction of Listeria monocytogenes populations during exposure to a simulated gastric fluid following storage of inoculated frankfurters formulated and treated with preservatives. 90th Annual Meeting of International Association for Food Protection (IAFP), August, 10-13, 2003, New Orleans, Louisiana, USA. P-162, p. 115.
33.    Samelis, J., Savvaidis, I.N., Kakouri, A., Riganakos, K. & Kontominas, M.G. (2003) Decontamination of raw materials for dry fermented sausage manufacture by low-dose ionizing irradiation. In 14th International Congress of the Hungarian Society for Microbiology, October, 9-11, 2003, Balaton Lake, Hungary.
34.    Farkas, J., Andrassy, E., Krommer, J., Kontominas, M.G., Samelis, J., Savvaidis, J. (2003) Greek-Hungarian cooperation on non-thermal control of Listeria in fermented sausages. In 14th International Congress of the Hungarian Society for Microbiology, October, 9-11, 2003, Balaton Lake, Hungary.
35.    Samelis, J., Sofos, J.N., Kendall, P.A., & Smith. G.C. (2004) Factors affecting survival/growth of Escherichia coli O157:H7 in fresh beef decontamination runoff waste fluids and the resistance of pathogen cells to a subsequent lactic acid (pH 3.5) stress. 91th Annual Meeting of International Association for Food Protection (IAFP), August, 8-11, 2004, Phoenix, Arizona, USA. Abstract T-69, pp. 154-155.
36.    Samelis, J., Kakouri, A., Savvaidis, I.N., Riganakos, K., & Kontominas, M.G. (2004) Low-dose ionizing irradiation to control Listeria spp. and Escherichia coli O157:H7 on meat trimmings used for dry fermented sausage production. 91th Annual Meeting of International Association for Food Protection (IAFP), August, 8-11, 2004, Phoenix, Arizona, USA. Abstract P-041, p. 66.
37.    Rogga, K.J., Samelis, J., Kakouri, A., Katsiari, M.C., Savvaidis, I.N. & Kontominas, M.G. (2004) Survival of Listeria monocytogenes in commercial and laboratory-scale prepared Galotyri, a traditional Greek soft acid-curd cheese, stored aerobically at 4 and 12oC. 91th Annual Meeting of International Association for Food Protection (IAFP), August, 8-11, 2004, Phoenix, Arizona, USA. Abstract P-210, p. 119.
38.    Lekkas, C., Samelis, J., Kakouri, A., Palaiologos, E. & Kontominas. M.G. (2004) Survival of Escherichia coli O157:H7 in Galotyri, a traditional Greek soft acid curd cheese. 91th Annual Meeting of International Association for Food Protection (IAFP), August, 8-11, 2004, Phoenix, Arizona, USA. Abstract P-205, p. 118.
39.    Samelis, J. & Kakouri, A. (2004) Organic acid salts in the formulation to extend the shelf life of vacuum packaged frankfurters by monitoring natural selection of post-process contaminating meat spoilage flora. 19th International ICFMH Symposium Food Micro 2004, September, 12-16, Portogoz, Slovenia. Abstract P06-14, p. 124.
40.    Samelis, J. & Kakouri, A. (2004) Alterations in the microbial ecology of Anthotyros, a traditional Greek whey cheese, induced by use of nisin as biopreservative. 19th International ICFMH Symposium Food Micro 2004, September, 12-16, Portogoz, Slovenia. Abstract P12-05, p. 278.
41.    Lianou, A., Giannou, E. & Samelis, J. (2008). Antilisterial activity of bacteriocin-producing lactic acid bacteria in thermized Graviera cheese milk in the presence or absence of a commercial starter. In Proceedings of the EFFoST First European Food Congress, 4-9 November 2008, Ljubljana, Slovenia (Poster P153).
42.    Giannou E., & Samelis, J. (2008) Validation of the survival/growth potential of post-process contaminating Listeria monocytogenes on fully-ripened Graviera, a traditional Greek cheese. In Proceedings of the EFFoST First European Food Congress, 4-9 November 2008, Ljubljana, Slovenia (Oral presentation O05.6).
43.    Samelis, J., & Kakouri, A. (2009) Compositional differences in the lactic acid bacteria flora of matured traditional Greek Graviera cheese as affected by the type of starter culture added to the milk post-thermization. In Proceedings of the IAFP 5th European Symposium on Food Safety, Berlin, Germany, 7-9 October 2009 (Poster P2-34). Published in Food Protection Trends, 30 (2), p. 118, Feb. 2010. 
44.    Samelis, J., Giannou, E., Matijašic, B.B. & Rogelj, I. (2009) Fate of Staphylococcus aureus in traditional Greek Graviera cheese manufactured with or without Lactococcus lactis M104, a nisin-producing raw milk isolate. In Proceedings (electronic form) of the EFFoST 2009 Conference on New Challenges in Food Preservation, Budapest, Hungary, 11-13 November 2009, p. 298 (Poster P-329).
45.    Samelis, J., Pappa, E., Matijašic, B.B., & Rogelj, I. (2010) Utilization of Lactococcus lactis M104, a wild nisin-producing raw milk isolate, as an antilisterial adjunct in traditional Greek Graviera cheese processing. In Proceedings of the ISOPOL XVII Congress “Problems of Listeriosis”, Porto, Portugal, 5-8 May 2010 (Poster No. 200).
46.    Trmčič, A., Matijašić, B.B., Rogelj, I., Samelis, J., & Monnet, C. (2010) In-situ expression of nisin genes in cheese: time dependent determination by real-time RT-PCR. In Proceedings of the International Scientific Conference on Probiotics and Prebiotics – IPC2010, Kosice, Slovakia, 15-17 June 2010, Kysucke Nove Mestro: Pamida 2010, p. 71-72.
47.    Lianou, A. & Samelis, J. (2010) Addition to thermized milk of bacteriocin-producing lactic acid bacteria restores natural antilisterial activity of raw milk reduced by thermization. In Proceedings of the 22nd International ICFMH Symposium (FoodMicro 2010), Abstract PEA 2.35, p. 127, Copenhagen, Denmark, 30 August-3 September 2010.
48.    Samelis, J., Bleicher, A., Delbes, C., Kakouri, A., Neuhaus, K., & Montel, M.-C. (2010) FTIR-based polyphasic identification of lactic acid bacteria isolated from Graviera, a traditional Greek hard cooked cheese. In Proceedings of the 22nd International ICFMH Symposium (FoodMicro 2010), Abstract PEA 1.52, p. 95, Copenhagen, Denmark, 30 August - 3 September 2010.
49.    Trmčič, A., Samelis, J., Monnet, C., Matijašić, B.B., & Rogelj, I. (2010) Expression of nisin genes in cheese. In Proceedings of the 39th Croatian Dairy Experts Symposium, Opatija, Croatia, 24-27 October 2010, Zagreb: Hrvatska Mljekarska Udruga, p. 20-21.
50.    Trmčič, A., Matijašić, B.B., Rogelj, I., Samelis, J., & Monnet, C. (2011) Expression of nisin genes in cheese: time dependent determination by real time RT-PCR In Proceedings of the 10th Symposium on Lactic Acid Bacteria (LAB10), Egmond aan Zee, The Netherlands, August 28 to September 1, 2011, Oral presentation No C003.

E. Scientific articles (invited) in international food journals/services

1.    Samelis, J. & Aggelis, G. (1999) Prediction of microbial growth in cured meat products: potential use of kinetic models for predicting shelf life. The Leatherhead Food RA Food Industry Journal, 2 (2), 150-161
2.    Samelis, J., Stopforth, J.D. & Sofos, J.N. (2004) Potential for development of stress, adaptation and resistance in pathogenic bacteria found in decontaminated fresh meat environments. Invited paper by the International Food Information Service (IFIS) – Food Science Central World Wide Web, FoodInfo Online, Features 11 February 2004   www.foodsciencecentral.com

Additional (>50) publications include scientific papers in national conferences and symposia, public popular articles, scientific research reports, technical leaflets, etc.