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Panagiotis N. Skandamis

Panagiotis N. Skandamis

D-Index & Metrics

Biology and Biochemistry

D-Index
63
Citations
17930
World Ranking
10057
National Ranking
19

Overview

Panagiotis N. Skandamis is affiliated with the Agricultural University of Athens in Greece. Their research spans multiple fields within the agricultural and biological sciences, as well as biochemistry, genetics, and molecular biology. The primary focus of their scientific work involves food safety, microbial behavior in food environments, and the interactions of microorganisms with food systems.

Their recent publications address key topics in food safety and microbial risk assessment. Notable papers include:

  • "Update of the list of QPS-recommended biological agents intentionally added to food or feed as notified to EFSA 13: suitability of taxonomic units notified to EFSA until September 2020" (2021, EFSA Journal)
  • "Role played by the environment in the emergence and spread of antimicrobial resistance (AMR) through the food chain" (2021, EFSA Journal)
  • "Scientific Opinion on the update of the list of QPS-recommended biological agents intentionally added to food or feed as notified to EFSA (2017-2019)" (2020, EFSA Journal)
  • "Pathogenicity assessment of Shiga toxin-producing Escherichia coli (STEC) and the public health risk posed by contamination of food with STEC" (2020, EFSA Journal)
  • "Update of the list of QPS-recommended biological agents intentionally added to food or feed as notified to EFSA 12: suitability of taxonomic units notified to EFSA until March 2020" (2020, EFSA Journal)

They frequently collaborate with a group of co-authors, including:

  • Avelino Álvarez-Ordóñez
  • Maarten Nauta
  • Ana Allende
  • Sara Bover-Cid
  • Alessandra De Cesare

The scientist's work has been published predominantly in the following venues:

  • EFSA Journal
  • Zenodo (CERN European Organization for Nuclear Research)
  • Foods
  • International Journal of Food Microbiology
  • Food Microbiology

Panagiotis N. Skandamis's research crosses several subfields, including:

  • Food Science
  • Biotechnology
  • Molecular Biology
  • Animal Science and Zoology
  • Plant Science

The main topics of their work focus on:

  • Listeria monocytogenes in Food Safety
  • Agricultural safety and regulations
  • Microbial Inactivation Methods
  • Food Safety and Hygiene
  • Essential Oils and Antimicrobial Activity
  • Probiotics and Fermented Foods
  • Pharmaceutical and Antibiotic Environmental Impacts

This comprehensive profile reflects a focus on understanding microbial risks associated with food production and safety, as well as the environmental factors influencing antimicrobial resistance and foodborne pathogens. The integration of molecular biology and biotechnology approaches is evident in their published body of work.

Best Publications

  • A study of the minimum inhibitory concentration and mode of action of oregano essential oil, thymol and carvacrol.

    R.J.W. Lambert;P.N. Skandamis;P.J. Coote;G.-J.E. Nychas

  • Effect of oregano essential oil on microbiological and physico-chemical attributes of minced meat stored in air and modified atmospheres.

    P.N. Skandamis;G.-J.E. Nychas

  • Behaviour of Listeria monocytogenes and autochthonous flora on meat stored under aerobic, vacuum and modified atmosphere packaging conditions with or without the presence of oregano essential oil at 5 °C

    E. Tsigarida;P. Skandamis;G. J. E. Nychas

  • Listeria monocytogenes contamination of ready-to-eat foods and the risk for human health in the EU.

    Antonia Ricci;Ana Allende;Declan Bolton;Marianne Chemaly

  • Update of the list of QPS-recommended biological agents intentionally added to food or feed as notified to EFSA 13: suitability of taxonomic units notified to EFSA until September 2020.

    Kostas Koutsoumanis;Ana Allende;Avelino Alvarez-Ordóñez

  • Development of a Microbial Model for the Combined Effect of Temperature and pH on Spoilage of Ground Meat, and Validation of the Model under Dynamic Temperature Conditions

    K. Koutsoumanis;A. Stamatiou;P. Skandamis;G.-J. E. Nychas

  • Scientific Opinion on the update of the list of QPS-recommended biological agents intentionally added to food or feed as notified to EFSA

    Antonia Ricci;Ana Allende;Declan Bolton

  • Prevalence and sources of cheese contamination with pathogens at farm and processing levels

    Maria Kousta;Marios Mataragas;Panagiotis Skandamis;Eleftherios H. Drosinos

  • Preservation of fresh meat with active and modified atmosphere packaging conditions.

    Panagiotis N Skandamis;George-John E Nychas

  • EMA and EFSA Joint Scientific Opinion on measures to reduce the need to use antimicrobial agents in animal husbandry in the European Union, and the resulting impacts on food safety (RONAFA)

    David Murphy;Antonia Ricci

  • Development and evaluation of a model predicting the survival of Escherichia coli O157:H7 NCTC 12900 in homemade eggplant salad at various temperatures, pHs, and oregano essential oil concentrations.

    Panagiotis N. Skandamis;George-John E. Nychas

  • Role played by the environment in the emergence and spread of antimicrobial resistance (AMR) through the food chain

    Konstantinos Koutsoumanis;Ana Allende;Avelino Álvarez-Ordóñez

  • Pathogenicity assessment of Shiga toxin-producing Escherichia coli (STEC) and the public health risk posed by contamination of food with STEC

    Efsa Biohaz Panel;Kostas Koutsoumanis;Ana Allende;Avelino Alvarez-Ordóñez

  • The effect of oregano essential oil on survival/death of Salmonella typhimurium in meat stored at 5°C under aerobic, VP/MAP conditions

    P. Skandamis;E. Tsigarida;G.-J. E. Nychas

  • Quorum Sensing in the Context of Food Microbiology

    Panagiotis N. Skandamis;George-John E. Nychas

  • Risk profiles of pork and poultry meat and risk ratings of various pathogen/product combinations.

    M. Mataragas;P.N. Skandamis;E.H. Drosinos

  • Risks for public health related to the presence of Bacillus cereus and other Bacillus spp. including Bacillus thuringiensis in foodstuffs

    Ana Allende;Declan Bolton;Marianne Chemaly

  • Antimicrobials from herbs and spices

    G. J. E. Nychas;P. N. Skandamis;C. C. Tassou

  • Public health risks associated with hepatitis E virus (HEV) as a food‐borne pathogen

    Antonia Ricci;Ana Allende;Declan Bolton

  • Heat and acid tolerance of Listeria monocytogenes after exposure to single and multiple sublethal stresses.

    Panagiotis N. Skandamis;Yohan Yoon;Jarret D. Stopforth;Patricia A. Kendall

Frequent Co-Authors

Robert H. Davies
Robert H. Davies Animal and Plant Health Agency
Ana Allende
Ana Allende Spanish National Research Council
George-John E. Nychas
George-John E. Nychas Agricultural University of Athens
Lieve Herman
Lieve Herman Flemish Community
Luísa Peixe
Luísa Peixe University of Porto
Konstantinos P. Koutsoumanis
Konstantinos P. Koutsoumanis Aristotle University of Thessaloniki
Lucy J. Robertson
Lucy J. Robertson Norwegian University of Life Sciences
Rosina Girones
Rosina Girones University of Barcelona
John N. Sofos
John N. Sofos Colorado State University
Gary C. Smith
Gary C. Smith Colorado State University

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