o    Faculty Position: Research Associate (University Fellow)
o    Research Field: Food Microbiology & Hygiene
o    E-mail: nickandritsos(at)aegean.gr
o    Webpage: https://www.researchgate.net/profile/Nikolaos_Andritsos
o    ORCID: https://orcid.org/0000-0001-7784-6424


Nikolaos Dimitrios Andritsos was born in Larissa, Greece (1981). He graduated from the Dept. of Food Science and Technology (currently Dept. of Food Science and Human Nutrition) of the Agricultural University of Athens (AUA) in Greece and, as a member of the Scholars’ Association of the Alexander S. Onassis Public Benefit Foundation, he was awarded two merit-based full-time scholarships for postgraduate (MSc) and doctoral (PhD) studies in Greece. Thence, he obtained from AUA an MSc degree in Food Science and Technology and Human Nutrition (2008), specializing in Food Quality Management and Hygiene Assurance Systems (ISO, HACCP), and received a PhD degree in Agricultural Sciences (2012) in the field of Food Microbiology and Hygiene. Dr. Andritsos has already participated as research associate and/or as visiting researcher (USA), in national and international research programs and private initiative programs, which received a total funding of more than 2,400,000 Euros. The research interests of Dr. Andritsos are focused on the detection and control of foodborne pathogenic bacteria, along with their pheno- and genotypic microbial responses, by using molecular and culture-dependent methods and techniques. He is also interested in the microbial ecology and the microbiological safety of meat and products thereof, in the antibiotic susceptibility testing of bacterial pathogens isolated from foods, as well as in meat decontamination treatments and natural antimicrobial compounds used for food preservation purposes. Thus, he has published one monograph (in Greek) contained as a university textbook chapter, and he has co-authored one book chapter, 8 scientific papers in peer-reviewed journals of Science Citation Index (SCI), one technical research report with 2 relevant technical abstracts presented as posters, 7 international and 15 national proceedings with reviewers, counting a total of 36 citations (h-index: 4) according to Scopus database (https://www.scopus.com/authid/detail.uri?authorId=55371197600) of peer-reviewed literature (last accessed on 15/03/2018). He has participated in dozens (25) of conferences in Greece and abroad, with 11 oral and 11 poster presentations of his work, while several publications of his articles (5) can be found in Greek journals. He is also an article reviewer of the Food Control, Journal of Food Science and the Foodborne Pathogens and Disease scientific journals (SCI) and editorial consultant of Current Topics in Nutraceutical Research. Dr. Andritsos is a member of the Geotechnical Chamber of Greece (GCG) and also member of the International Association for Food Protection (IAFP) and the Institute of Food Technologists (IFT). Today he is the Head of Microbiology Laboratory and the microbiological research coordinator in Athens Analysis Laboratories S.A., while he also collaborates with the Department of Food Science and Nutrition of the University of the Aegean, where he teaches under a University Fellowship the courses of Food “Hygiene and Consumer Behavior” (7th semester) and “Epidemiology of Foodborne Diseases” (8th semester). Finally, as a postdoctoral research fellow and principal investigator of a third party financing research project, Dr. Andritsos has recently collaborated (2013-2015) with the Hellenic Army Biological Research Center at Penteli, Attica.


  • Post Doc Research (2013 – 2015) in ‘Food Microbiology and Hygiene’. Scientific Coordinator and Principal Investigator of the research project “Quantification of Campylobacter jejuni and Campylobacter coli in poultry meat” (Writing of the research proposal). Microbiology Laboratory, Hellenic Army Biological Research Center.
  • PhD in Agricultural Sciences (2008 – 2012); Research Field: ‘Food Microbiology and Hygiene’. Thesis title: “Biodiversity and quantification of Listeria monocytogenes in fresh meat and products thereof” (in Greek). Department of Food Science and Technology, Agricultural University of Athens.
  • MSc in ‘Food Science and Technology & Human Nutrition’ (2006 – 2008); specialization in Food Quality Management and Hygiene Assurance Systems. Department of Food Science and Technology, Agricultural University of Athens.
  • BSc in Food Science and Technology (2000 – 2006); specialization in Animal-Originated Food Technology. Department of Food Science and Technology, Agricultural University of Athens.


  • Culture-dependent (phenotypic) and molecular methods for the detection and identification of foodborne pathogenic bacteria (e.g. Listeria monocytogenes, Salmonella spp., Campylobacter spp.)
  • Microbial ecology and microbiological safety of meat and products thereof
  • Antibiotic susceptibility testing (AST) and resistance of bacterial pathogens isolated from foods
  • Study of the antimicrobial activity of naturally occurring antimicrobial compounds and chemicals used for food preservation purposes


  1. Andritsos, N. D., Mataragas M., Mavrou, E., Stamatiou, A., & Drosinos, E. H. (2012). The microbiological condition of minced pork prepared at retail stores in Athens, Greece. Meat Science, 91, 486-489.
  2. Geornaras, I. Yang, H., Manios, S., Andritsos, N., Belk, K. E., Nightingale, K. K., Woerner, D. R., Smith, G. C., & Sofos, J. N. (2012). Comparison of decontamination efficacy of antimicrobial treatments for beef trimmings against Escherichia coli O157:H7 and 6 non-O157 Shiga toxin-producing E. coli serogroups. Journal of Food Science, 77, 539-544.
  3. Andritsos, N. D., Mataragas, M., Paramithiotis, S., & Drosinos, E. H. (2013). Quantifying Listeria monocytogenes prevalence and concentration in minced pork meat and estimating performance of thee culture media from presence/absence microbiological testing using a deterministic and stochastic approach. Food Microbiology, 36, 396-405.
  4. Hadjilouka, A., Andritsos, N. D., Paramithiotis, S., Mataragas, M., & Drosinos, E. H. (2014). Listeria monocytogenes serotype prevalence and biodiversity in diverse food products. Journal of Food Protection, 77, 2115-2120.
  5. Andritsos, N., Tzimotoudis, N., & Mataragas, M. (2016). Microbiological hygiene indicators and Campylobacter enumeration by four different plating procedures in naturally contaminated chicken meat samples. Proceedings of the 12th European Symposium on Food Safety IAFP (pp. 91-92, poster abstract P1-19, poster presentation). 11-13 May 2016, Athens, Greece: International Association for Food Protection (IAFP).
  6. Koutelidakis, A. E., Andritsos, N. D., Kabolis, D., Kapsokefalou, M., & Drosinos, E. H., & Komaitis, M. (2016). Antioxidant and antimicrobial properties of tea and aromatic plant extracts against bacterial foodborne pathogens: A comparative evaluation. Current Topics in Nutraceutical Research, 14, 133-142.
  7. Andritsos, N., Papandreou, A., Simantirakis, S., Moschonas, G., & Tzanakaki, G. (2017). Serotyping of Listeria monocytogenes strains isolated during microbiological testing of foods. Proceedings of the 4th Panhellenic Congress on Farm Animal Practice & Food Hygiene (electronic book of abstracts, PDF abstract no. YT03, oral presentation). 12-14 May 2017, Volos, Greece: Hellenic Veterinary Medical Society.
  8. Andritsos, N., & Moschonas, G. (2018). Antimicrobial susceptibility testing of Listeria monocytogenes strains isolated during microbiological monitoring of foods. Proceedings of the 14th Panhellenic Veterinary Congress (oral presentation). 11-13 May 2018, Thessaloniki, Greece: Hellenic Veterinary Medical Society (under review).