| Publications (total 9) Less... | - Breidt F Jr et al., "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 3.", J Food Prot, 2013 Jul;76(7):1245-9
More...- Breidt F Jr et al., "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 3.", J Food Prot, 2013 Jul;76(7):1245-9
- Lu HJ et al., "Development of an effective treatment for A 5-log reduction of Escherichia coli in refrigerated pickle products.", J Food Sci, 2013 Feb;78(2):M264-9
- Lu HJ et al., "Antimicrobial effects of weak acids on the survival of Escherichia coli O157:H7 under anaerobic conditions.", J Food Prot, 2011 Jun;74(6):893-8
- Breidt F Jr et al., "Survival of Escherichia coli O157:H7 in cucumber fermentation brines.", J Food Sci, 2011 Apr;76(3):M198-203
- Oh DH et al., "Escherichia coli O157:H7 strains isolated from environmental sources differ significantly in acetic acid resistance compared with human outbreak strains.", J Food Prot, 2009 Mar;72(3):503-9
- Kreske AC et al., "Effects of pH, dissolved oxygen, and ionic strength on the survival of Escherichia coli O157:H7 in organic acid solutions.", J Food Prot, 2008 Dec;71(12):2404-9
- Breidt F Jr et al., "Determination of 5-log reduction times for food pathogens in acidified cucumbers during storage at 10 and 25 degrees C.", J Food Prot, 2007 Nov;70(11):2638-41
- Bjornsdottir K et al., "Protective effects of organic acids on survival of Escherichia coli O157:H7 in acidic environments.", Appl Environ Microbiol, 2006 Jan;72(1):660-4
- Breidt F Jr et al., "Determination of 5-log pathogen reduction times for heat-processed, acidified vegetable brines.", J Food Prot, 2005 Feb;68(2):305-10
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