Ioannis S. Boziaris

University of Thessaly | UTH · Department of Ichthyology and Aquatic Environment (DIAE)

in this review we propose the use of telomeric length (TL) as an authenticity marker that could provide an alternative method for differentiating fish and seafood samples or detecting fraud. Considering the ever-growing number of incidents of economically motivated fish and seafood adulteration using even more sophisticated methods to overcome curr...

The aquatic environment is a reservoir of many species that have not yet been exploited at a global level and have not been extensively investigated. The aim of the present work was to study the microbial populations, the bacterial communities and physicochemical parameters (pH, water activity, humidity, salinity) in raw, frozen, boiled, dehydrated...

The aim of the present work was to evaluate the effect of various hurdles such as a w and pH as well as the storage atmosphere on the microbiological and sensory changes of minimally processed (lightly brined or marinated with acetic or citric acid) European sea bass (Dicentrarchus labrax) fillets. The results indicated that the shelf-life of brine...

The aim of the present work was to study the microbiota profile of gilthead seabream (Sparus aurata) fillets stored either aerobically or under Modified Atmosphere Packaging (MAP) conditions at 0, 4, 8 and 12°C, via 16S rRNA metabarcoding sequencing. Throughout storage, sensory assessment was also applied to estimate fillets’ end of shelf-life. Res...

Microbial spoilage is the main cause of quality deterioration in seafood. Several strains of psychotropic Pseudomonas have been found to dominate in such products, producing a plethora of volatile organic compounds (VOC). Herein, we investigated the growth of and VOC production by seven strains of Pseudomonas associated with spoiled fish after inoc...

Fish production is one of the most important solutions to tackle the great challenges of the 21st century, such as how to feed people in the context of a growing population. However, pathogens such as bacteria, including antimicrobial-resistant populations and viruses, can be present in the water column and fish (also including shellfish) threateni...

Bacterial communities, microbial populations, and antibiotic resistance of potential pathogens in the water and fish (Cyprinus carpio, flesh and gut) from different areas (A1, A2 and A3—A1 was linked with river water, A2 with cattle activity, and A3 with waters of a spring after heavy rains) of Lake Karla (Thessaly, Central Greece) were investigate...

In the present work, the profiles of bacterial communities of whole and filleted European sea bass (Dicentrarchus labrax), during several storage temperatures (0, 4, 8 and 12 °C) under aerobic and Modified Atmosphere Packaging (MAP) conditions, were examined via the 16S rRNA High-Throughput Sequencing (HTS) approach. Sensorial attributes were also...

The profiles of bacterial communities and volatile organic compounds (VOCs) of farmed red seabream (Pagrus major) from two batches during ice storage were studied using 16S metabarcoding (culture independent approach) and headspace Solid Phase Micro-Extraction—Gas Chromatography/Mass Spectrometry (SPME-GC/MS) analysis, respectively. Sensory attribu...

Backround The modern dietary trends have led to a continuously increasing demand for seafood. Both high quality and extended shelf-life of seafood is required to satisfy the nowadays dietary tendency, as well as the industrial interest to increase the added value of such products. However, microbial spoilage is the main factor linked with the rapid...

Spoilage status of whole and filleted chill-stored meagre caught in January and July was evaluated using sensory, microbiological, 16S metabarcoding and Volatile Organic Compounds (VOCs) analysis. Based on the sensory analysis, shelf-life was 15 and 12 days for the whole fish taken in January and July, respectively, while 7 days for fish fillets of...

Vacuum-packed hot smoked rainbow trout fillets from two different smokehouses of Greece were stored at 2 and 7.9 °C. Microbiological, sensory, and physicochemical changes were monitored. Microbial communities grown on MRS of three different pHs (5.4, 6.4 and 7.4) were also classified and identified using Matrix-assisted laser desorption ionization–...

High pressure processing (HPP) at ultra-low temperatures was conducted against Listeria monocytogenes and Salmonella enterica in frozen pink salmon fillets. Quality changes, such as drip loss, color and odor attributes were recorded in non-inoculated pollock, pink salmon and tuna fillets. Pressures at 250 and 400 MPa were applied from 0.5 to 10 min...

The EuroCigua project main objective is to characterize the risk of Ciguatera Poisoning (CP) in Europe including several specific objectives: to determine the incidence of ciguatera in Europe and the epidemiological characteristics of cases; to assess the presence of ciguatoxin in food and the environment in Europe and to develop and validate metho...

The present document corresponds to the final report (deliverable No. 7) of the specific agreement (SA 2) “To determine the incidence and epidemiological characteristics of ciguatera cases in Europe” within the Framework Partnership Agreement GP/EFSA/AFSCO/2015/03 “Risk characterization of ciguatera food poisoning in Europe”. This report summarises...

The aim of this study was to monitor quality changes and estimate the shelf-life of the thicklip grey mullet (Chelon labrosus), a candidate species for the diversification of the world aquaculture production, during ice storage. Differences in shelf-life, microbial populations and TVB-N values were observed for fish caught in different months, but...

The cultivable microbiota isolated from three sea bass products (whole, gutted, and filleted fish from the same batch) during chilled storage and the effect of primary processing on microbial communities in gutted and filleted fish were studied. Microbiological and sensory changes were also monitored. A total of 200 colonies were collected from TSA...

The verification of authenticity and detection of food mislabeling are elements that have been of high importance for centuries. During the last few decades there has been an increasing consumer demand for the verification of food identity and the implementation of stricter controls around these matters. Fish and seafood are among the most easily a...

The aim of the present study was to assess the microbiological quality of farmed sea bass (Dicentrarchus labrax) fillets stored under aerobic conditions and modified atmosphere packaging (MAP) (31% CO2, 23% O2, 46% Ν2,) at 0, 4, 8, and 12 °C using Fourier transform infrared (FTIR) spectroscopy and multispectral imaging (MSI) in tandem with data ana...

A literature search and systematic review were conducted to present and discuss the most recent research studies for the past twenty years on the application of non-thermal methods for ensuring the microbiological safety and quality of fish and seafood. This review presents the principles and reveals the potential benefits of high hydrostatic press...

The total cultivable microbiota of the ice-stored European sea bass (Dicentrarchus labrax), the most important commercial fish species of the Mediterranean aquaculture, was determined using 16S rRNA gene sequence analysis. High Resolution Melting (HRM) curve profiles and sequencing analysis (V3–V4 region of the 16S rRNA gene) were used respectively...

Fish spoilage occurs due to production of metabolites during storage, from bacterial action and chemical reactions, which leads to sensory rejection. Investigating the volatilome profile can reveal the potential spoilage markers. The evolution of volatile organic molecules during storage of European seabass (Dicentrarchus labrax) fillets and Atlant...

50 days free access (URL below) https://authors.elsevier.com/a/1ZbY22eGSbRplg ABSTRACT High-resolution melting (HRM) analysis followed by sequencing was applied for determination of bacteria grown on plates isolated from farmed mussels (Mytilus galloprovincialis) during their storage at 4 °C. The V3–V4 region of the 16S rRNA gene from the isolates...

Bacterial communities and Volatile Organic Compounds (VOCs) profile of deepwater rose shrimp (Parapenaeus longirostris) stored at 0 °C (ice) and 4 °C were investigated using 16S amplicon based sequencing and Solid phase micro-extraction (SPME) - Gas chromatography/mass spectrometry (GC/MS), respectively. The shelf-life of shrimps determined by sens...

Stored-product insects can transfer a wide range of serious pathogens involved in human health. The close contact of these insects with the food production chain makes these species extremely dangerous as carriers of severe infections. In addition, pathogenic bacteria, such as members of Enterococcus, are often resistant to antibiotics commonly use...

The effect of two experimental diets with different animal protein sources on sensory, microbiological and chemical attributes of Sparus aurata flesh stored at chilling temperatures were explored through sensory evaluation, tag-pyrosequencing of the 16S rRNA gene (V3–V4 region) and SPME–GC/MS. respectively. The 50% replacement of fishmeal by either...

Bacterial communities composition using 16S Next Generation Sequencing (NGS) and Volatile Organic Compounds (VOCs) profile of whole blue crabs (Callinectes sapidus) stored at 4 and 10 °C (proper and abuse temperature) simulating real storage conditions were performed. Conventional microbiological and chemical analyses (Total Volatile Base-Nitrogen/...

The aim of this study was to investigate the survival of Salmonella Enteritidis, Staphylococcus aureus and Listeria monocytogenes in salted and marinated anchovy (Engraulis encrasicholus). Total viable counts (TVCs), lactic acid bacteria, Enterobacteriaceae, and yeasts/molds were also enumerated. Initially, TVC was as high as 5.5 log10 cfu/g, but t...

Cephalopods are highly appreciated with increasing demand seafood, but are also very perishable and deteriorate fast mainly due to microbiological spoilage. For this reason exploration of bacterial communities through 16S Next Generation Sequencing (NGS) and Volatile Organic Compounds (VOCs) analysis was performed. Furthermore, sensory evaluation,...

Bacterial diversity of whole gilt-head sea bream (Sparus aurata L. 1758) originating from Ionian and Aegean Sea aquaculture farms and stored at 0 (ice), 4 and 8 °C was determined by 16S rRNA gene amplicon sequencing method using the Illumina's MiSeq platform. The composition of Aerobic Plate Counts (APC) was also monitored by 16S rRNA gene sequenci...

As a tool for stock identification the body morphology and the free amino acid (FAA) profile variability were determined among farmed rainbow trout Oncorhynchus mykiss (Walbaum 1792) from different geographical areas throughout Greece, using geometric morphometrics and Reversed Phase-High-Performance Liquid Chromatography. Significant intraspecific...

The progressive ability of a six-strains L. monocytogenes cocktail to form biofilm on stainless steel (SS), under fish-processing simulated conditions, was investigated, together with the biocide tolerance of the developed sessile communities. To do this, the pathogenic bacteria were left to form biofilms on SS coupons incubated at 15°C, for up to...

Background: Aromatic plants may be contaminated with a wide range of microorganisms making them a potential health hazard when infused or added in ready-to-eat meals. To ensure safety, the effect of gaseous ozone treatment on the population of aerobic plate counts (APC), hygienic indicators (Escherichia coli, Enterococcus spp. and Enterobacteriace...

Volatile organic compounds (VOCs) origination during fish spoilage is attributed to either decomposition of fish constituents or metabolic activity of spoilage bacteria. To identify microbiological spoilage markers it is essential to know which VOCs are microbial metabolites. VOCs produced in sterile fish juice agar (FJA) model substrate made from...

Fresh and minimally processed fish and seafood spoil due to the action of a consortium of microorganisms, the so-called specific spoilage organisms (SSOs) that have the ability to dominate and produce metabolites that directly affect the sensory properties of the product, resulting in its rejection by the consumers. The selection of SSOs is affecte...

Exploration of initial and spoilage microbiota grown on plates of whole sea bream stored aerobically at 0 (ice), 5 and 15 °C, was conducted by 16S rRNA gene sequence analysis. The course of spoilage was recorded by monitoring microbiological, sensory and chemical changes. Shelf-life of sea bream determined by sensory assessment was 16, 5 and 2 days...

Microbiological, sensory, TVB-N and TMA-N changes and Volatile Organic Compounds (VOCs) detection using the SPME/GC-MS technique, were performed to evaluate potential chemical spoilage indices (CSI) of gutted sea bass (Dicentrarchus labrax) stored at 2 °C under air and in modified atmosphere packaging (MAP CO2: 60%, O2: 10%, N2: 30%). Shelf-life, d...

The microbial diversity of the population grown on a selective medium for pseudomonads (cetrimide-fucidin-cephaloridine agar - CFC) and volatile organic compound (VOC) profile were determined during storage of gutted sea bream (Sparus aurata) at 2°C. Microbiological and sensory changes were also monitored. Pseudomonas spp. were determined as the pr...

Marine environment affords a plethora of bioactive compounds with unique properties and remarkable potential for biotechnological applications. A lot of those compounds can be used by the food industry as natural preservatives, pigments, stabilizers, gelling agents, and others, while others exhibit beneficial effects and can be used as functional f...

Background Sea bream fillets is one of the most important value-added product of the seafood market. Fresh seafood spoils mainly due to bacterial action. Exploration of initial and spoilage microbiota of sea bream fillets stored under air and commercial modified atmosphere package (MAP) at 0 and 5 °C was conducted by 16S rRNA gene sequence analysis...

Volatile organic compound (VOC) profile was determined during storage of sea bream (Sparus aurata) fillets under air and Modified Atmosphere Packaging (MAP - CO2/O2/N2: 60/10/30) at 0, 5 and 15°C. Microbiological, TVB-N (Total Volatile Base Nitrogen) and sensory changes were also monitored. Shelf-life of sea bream fillets stored under air was 14, 5...

An increasing interest for snail farming in Greece and other European countries has been observed. Despite the fact that edible snails have been involved with problems of Salmonella spp. contamination, there are to our knowledge limited-if any-studies regarding microbiological safety and hygiene of such products. Enumeration of microbial population...

Part of the new IFST Advances in Food Science Series, Seafood Processing: Technology, Quality and Safety covers the whole range of current processes which are applied to seafood, as well as quality and safety aspects. The first part of the book ('Processing Technologies') covers primary processing, heating, chilling, freezing, irradiation, traditio...

Often fish and shellfish undergo some type of handling or primary processing before the main processing occurs, to assure their quality and safety, as well as to produce new, convenient and added-value products. Seafood processing uses almost all the processing methods available to the food industry. The most widely used methods to preserve fish in...

This chapter presents the microbiological parameters of seafood and the methodologies usually used for their determination in quality control and research. Conventional culture techniques, indirect methods and other rapid methods and molecular techniques applied in seafood microbiological examination are presented and discussed. Contamination with...

Background: Fresh fish and seafoods are very perishable products mainly owing to microbial activity of specific spoilage micro-organisms. Application of hurdle technology leads to a variety of processed products with extended shelf life. In this study, sensory evaluation and microbiological analysis were carried out on 17 processed seafood product...

Investigation of the initial and spoilage microbial diversity of iced stored sea bream was carried out. Culture dependent methods were used for bacterial enumeration and phenotypic identification of bacterial isolates, while culture independent methods, using bacterial 16S rRNA gene amplification, cloning and sequencing of DNA extracted directly fr...

This study aimed to develop a better understanding of organic sea bream aquaculture production in Greece, in particular its consequences for fish growth, health and body composition, and to propose and update standards for sustainable organic sea bream farming. Gilthead sea bream were kept in sea cages at densities of 4 kg m (3) (organic) and 15 kg...

Sequences were screened for chimeras by the submitter using Pintail 1.0.

Sequences were screened for chimeras by the submitter using Pintail 1.0.

Sequences were screened for chimeras by the submitter using Pintail 1.0.

Sequences were screened for chimeras by the submitter using Pintail 1.0.

Sequences were screened for chimeras by the submitter using Pintail 1.0.

Sequences were screened for chimeras by the submitter using Pintail 1.0.

Sequences were screened for chimeras by the submitter using Pintail 1.0.

Sequences were screened for chimeras by the submitter using Pintail 1.0.

Water-methanol extract from Filipendula ulmaria contains a variety of phenolic compounds , such as caffeic, p-coumaric and vanillic acid, myricetin, etc, which demonstrate anti-bacterial activity. Monitoring this activity in the broth using absorbance measurements showed that species of the Enterobacteriaceae family were more resistant than other G...

Water-methanol extract from Filipendula ulmaria contains a variety of phenolic com-pounds, such as caffeic, p-coumaric and vanillic acid, myricetin, etc, which demonstrate anti-bacterial activity. Monitoring this activity in the broth using absorbance measurements showed that species of the Enterobacteriaceae family were more resistant than other G...

Microbial activity and spoilage of Norway lobster (Nephrops norvegicus) from Greek temperate waters, stored in air at 20, 5 and 0 °C was assessed. Microbial spoilage population, Total Volatile-Base Nitrogen (TVB-N), Trimethylamine-Nitrogen (TMA-N), pH and organoleptic changes were determined. Shelf-life of Norway lobster stored at 20, 5 and 0 °C wa...

Antimicrobial efficacy of Satureja thymbra essential oil against Listeria monocytogenes Scott A and Salmonella ser. Enteritidis PT4 was evaluated in vitro by modeling the growth boundaries at various temperatures, pH, and NaCl concentrations. Growth-no growth (turbidity) data were modeled by logistic polynomial regression. The concordance indices a...

Aromatic plants contain natural antioxidant constituents such as phenolic compounds, which have attracted a great deal of public and scientific interest because of their health--promoting effects as antioxidants. Five plants, Filipendula ulmaria (meadow sweet), Cratae-gus monogyna (hawthorn), Polygonum aviculare (polygonum), Potentilla anserina (si...

Aromatic plants contain natural antioxidant constituents such as phenolic compounds, which have attracted a great deal of public and scientific interest because of their health-promoting effects as antioxidants. Five plants, Filipendula ulmaria (meadow sweet), Crataegus monogyna (hawthorn), Polygonum aviculare (polygonum), Potentilla anserina (silv...

The fate of Listeria monocytogenes Scott A, was studied in broth, at different a(w)s (by adding NaCl or KCl from 0.0 to 1.4 mol l(-1)), pHs (from 4.0 to 7.3 by adding lactic acid), and nisin concentrations (from 0 to 100 IU ml(-1)). Increasing salt and nisin concentrations and decreasing pH resulted in lower growth rates and extended lag phases. At...

The effect of nisin on growth boundaries of Listeria monocytogenes Scott A in Tryptone Soy Broth (TSB) under different a(w)s, pH, and temperatures was studied. Growth/no growth turbidity data was modeled using logistic regression. Combinations of various temperatures (5-35 degrees C), pH (4.05-6.70) adjusted with HCl, a(w)s (0.937-0.998) NaCl (0.5-...

The phenolic fraction of plant extracts has been linked to their antioxidant capacity and antimicrobial activity. In the present paper, RP-HPLC with UV detection was employed to distinguish phenolic compounds from the other constituents of the plants examined. The phenolic substances were identified and quantified after comparison with reference st...

Green-table olives, unheated and pasteurized, of Greek cultivar Conservolea were supplemented with glucose or sucrose in various amounts inoculated with Lactobacillus plantarum and fermentation was conducted. Although sugar supplements did not affect the lactic acid bacteria growth rate, they increased the rate of pH drop and the production of acid...

The growth and the metabolic activity of Shewanella putrfaciens, Brochothrix thermosphacta, and Pseudomonas sp., when cultured individually or in all possible combinations in gel cassettes system supplemented with 0.1% glucose at 5 degrees C, were investigated. The overall outcome was that the coexistence of the above-mentioned microorganisms affec...

The fate of Salmonella enteritidis in grated carrots stored in air, modified atmosphere and vacuum at 4 °C was investigated with the coexistence or not of Lactobacillus sp. The population of Salmonella survived in all cases despite the presence of Lactobacillus and irrespective of the size of its inoculum. Lactic acid bacteria grew in all cases and...