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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 - (Peer Reviewed Journal)
(24-Jan-14)
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: 4/19/2014
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