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

Antimicrobial effects of weak acids on the survival of Escherichia coli O157:H7 under anaerobic conditions     - (Peer Reviewed Journal)

Lu, H.J., Breidt, F., Perez-Diaz, I.M., Osborne, J.A. 2011. Antimicrobial effects of weak acids on the survival of Escherichia coli O157:H7 under anaerobic conditions. Journal of Food Protection. 6:893-898.

Modeling the effects of sodium chloride, acetic acid and intracellular pH on the survival of Escherichia coli O157:H7     - (Peer Reviewed Journal)

Hosein, A.M., Breidt, F., Smith, C.E. 2011. Modeling the effects of sodium chloride, acetic acid and intracellular pH on the survival of Escherichia coli O157:H7. Applied and Environmental Microbiology. 77(3):889-895.

Use of Linear Models for Thermal Processing Acidified Foods     - (Peer Reviewed Journal)

Breidt, F., Sandeep, K.P., Arritt, F. 2010. Use of Linear Models for Thermal Processing Acidified Foods. Food Protection Trends. 30(5):268-272.

Synergistic effects of sodium chloride, Glucose, and temperature on biofilm formation by Listeria monocytogenes serotype 1/2a and 4b strains     - (Peer Reviewed Journal)

Pan Y, Breidt F, Gorski LA. 2010. Synergistic effects of sodium chloride, Glucose, and temperature on biofilm formation by Listeria monocytogenes serotype 1/2a and 4b strains. Appl Environ Microbiol. 76(5):1433-1441.

Competition of Listeria monocytogenes Serotype 1/2a and 4b strains in mixed culture biofilms     - (Peer Reviewed Journal)

Pan, Y., Breidt, F., Kathariou, S. 2009. Competition of Listeria monocytogenes Serotype 1/2a and 4b strains in mixed culture biofilms. Applied and Environmental Microbiology. 75(18):5846-5852.

Escherichia coli O157:H7 strains isolated from environmental sources differ significantly in acid resistance compared to human outbreak strains     - (Peer Reviewed Journal)

Oh, D., Pan, Y., Berry, E.D., Cooley, M.B., Mandrell, R.E., Breidt, F. 2009. Escherichia coli O157:H7 strains isolated from environmental sources differ significantly in acid resistance compared to human outbreak strains. Journal of Food Protection. 72(3):503-509.

Development of preservation prediction chart for long term storage of fermented cucumber     - (Peer Reviewed Journal)

Kim, J., Breidt, F. 2007. Development of preservation prediction chart for long term storage of fermented cucumber. Korean Journal of Life Sciences. 17(12):1616-1621.

Enumeration of Viable Listeria monocytogenes Cells by Real-Time PCR with Propidium Monoazide and Ethidium Monoazide in the Presence of Dead Cells     - (Peer Reviewed Journal)

Pan, Y. and Breidt, F. 2007. Enumeration of Viable Listeria monocytogenes Cells by Real-Time PCR with Propidium Monoazide and Ethidium Monoazide in the Presence of Dead Cells. Appl. Environ. Microbiol. 73(24):8028-8031

Survival of Escherichia coli O157:H7 Isolates in Acetic Acid Solutions is Influenced by the Source of Isolation - (Abstract Only)

Oh DH, Pan Y, Berry ED, Mandrell RE, Cooley MB, Breidt F. 2007. Survival of Escherichia coli O157:H7 Isolates in Acetic Acid Solutions is Influenced by the Source of Isolation. International Association for Food Protection Proceedings.

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.

Resistance of Listeria monocytogenes biofilms to sanitizing agents in a simulated food processing environment     - (Peer Reviewed Journal)

Pan Y, Breidt F, Kathariou S. 2006. Resistance of Listeria monocytogenes in biofilms to sanitizing agents and starvation in a simulated food processing environment. Appl Environ Microbiol 72 (12):7711-7717

Survival of Escherichia coli O157:H7 in cucumber fermentation brines     - (Peer Reviewed Journal)

Breidt, F., Caldwell, J.M. 2011. Survival of Escherichia coli O157:H7 in cucumber fermentation brines. Journal of Food Science. 76(3):M198-M203.