The objectives of the present Doctoral Thesis were: 1) Study of the effect of packaging(aerobic, active and vacuum) and the individual and/or the combined effect of naturalantimicrobial agents (chitosan and natamycin) in prolonging the shelf-life of thetraditional phyllo for Greek style pies 4 ° C. 2) The survival/fate of four pathogens(Listeria spp., Salmonella enterica, Escherichia coli 0157:H7 and Bacillus cereus) wasstudied in the traditional phyllo for Greek style pies and the effect of chitosan (added tophyllo) on those bacteria inoculated into the product at 4ο C. The fate of these fourpathogens on the product was studied at two different populations, 105 cfu/g and 103cfu/g for each pathogen inoculated separately onto the phyllo. 3) : The effect of thepackaging (aerobic and vacuum packaging) and the individual, or the combined effectof natural antimicrobials: Citrus extract (Citrox) and natamycin were studied, inextending the shelf-life of a Greek fresh deli salad (tzatziki: a Traditional Greek salad),during storage under refrigeration (4 ° C). 4) Finally in the last chapter, thegrowth/survival of four pathogens (Listeria spp., Salmonella enterica, Escherihia coli0157:H7 and Bacillus cereus) inoculated at a population into tzatziki of 106 cfu/g andthe effect of 'natural' antimicrobial agent Citrox in these pathogenic microorganismswas studied. Experiments were performed at 4 οC and 10 οC. The addition of Chitosanand citruw extract (with or without natamycin) increased the shelf-life of phyllo andtzatziki, respectively. Βoth antimicrobial agents significantly reduced the population ofall pathogen bacteria.