Publications (Clicking on the reprint icon will take you to the publication reprint.)

Bacteriophage ecology in a commercial cucumber fermentation - (Peer Reviewed Journal)

Lu, Z., Perez Diaz, I.M., Hayes, J.S., Breidt, F. 2012. Bacteriophage ecology in a commercial cucumber fermentation. Applied and Environmental Microbiology. 78(24):8571-8578.

Determination of 5-log reduction times for food pathogens in acidified cucumbers during storage at 10 and 25°C - (Peer Reviewed Journal)

Breidt, F., Hayes, J.S., Mcfeeters, R.F. 2007. Determination of 5-log reduction times for food pathogens in acidified cucumbers during storage at 10 and 25°C. Journal of Food Protection. 70(11):2638-2641.

Determination of 5-log pathogen reduction times for heat-processed, acidified vegetable brines - (Peer Reviewed Journal)

Breidt, F., Hayes, J.S., Osborne, J.A., McFeeters, R.F. 2005. Determination of 5-log pathogen reduction times for heat-processed, acidified vegetable brines. Journal of Food Protection. 68:305-310.

Independent effects of acetic acid and pH on survival of Escherichia coli in simulated acidified pickle products - (Peer Reviewed Journal)

Breidt, F., Hayes, J.S., McFeeters, R.F. 2004. Independent effects of acetic acid and pH on survival of Escherichia coli in simulated acidified pickle products. Journal of Food Protection. 67:12-18.