Sofia Tsaloumi

Application of Quantitative Microbiological Risk Assessment (QMRA) to food spoilage: Principles and methodology

K. Koutsoumanis, S. Tsaloumi, Z. Aspridou, 2021, Trends in Food Science & Technology.

Development and validation of a mathematical model for pseudomonads growth as a basis for predicting spoilage of fresh poultry breast and thigh fillets

G. Nychas, K. Koutsoumanis, Evgenia D. Spyrelli, 2022, Poultry science.

Quantitative microbiological spoilage risk assessment (QMSRA) of fresh poultry fillets during storage at retail.

K. Koutsoumanis, Leonardos Stathas, Sofia Tsaloumi, 2023, Food research international.

Evaluation of listeriosis risk related with the consumption of non‐prepackaged ready‐to‐eat (RTE) cooked meat products handled at retail stores in Greece

K. Koutsoumanis, E. Tsigarida, G. Marakis, 2019, EFSA Supporting Publications.

Development of a quantitative microbiological spoilage risk assessment (QMSRA) model for cooked ham sliced at retail.

Sofia Tsaloumi, Konstantinos P. Koutsoumanis, 2024, Food microbiology.

Quantitative risk assessment of Listeria monocytogenes in ready-to-eat (RTE) cooked meat products sliced at retail stores in Greece.

K. Koutsoumanis, E. Tsigarida, F. Gaitis, 2021, Food microbiology.