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United States Department of Agriculture

Agricultural Research Service

Research Project: Control of Human Pathogens Associated with Acidified Produce Foods

Location: Food Science Research

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

Thermal processing of acidified foods with pH 4.1 to pH 4.6     Reprint Icon - (Peer Reviewed Journal)
Breidt, F., Kay, K.L., Osborne, J., Ingham, B., Arritt, F. 2014. Thermal processing of acidified foods with pH 4.1 to pH 4.6. Food Protection Trends. 34(3):132-138.
Determination of 5-log reduction times for Escherichia coli O157:H7, Salmonella enterica, or Listeria monocytogenes in acidified foods with pH 3.5 or 3.8     Reprint Icon - (Peer Reviewed Journal)
Breidt, F., Kay, K., Cook, J., Osborne, J., Ingham, B., Arritt, F. 2013. Determination of 5-log reduction times for Escherichia coli O157:H7, Salmonella enterica, or Listeria monocytogenes in acidified foods with pH 3.5 or 3.8. Journal of Food Protection. 76(7):1245-1249.
Development of an effective treatment for a 5-log reduction of Escherichia coli in refrigerated pickle products     Reprint Icon - (Peer Reviewed Journal)
Lu, H.J., Breidt, F., Perez-Diaz, I.M. 2013. Development of an effective treatment for a 5-log reduction of Escherichia coli in refrigerated pickle products. Journal of Food Science. 78(2):M264-M269.
Last Modified: 8/29/2014
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