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United States Department of Agriculture

Agricultural Research Service

Related Topics

Janet Hayes
Food Science Research
Biological Science Technician (Microbiology)

Phone: (919) 513-7782
Fax: (919) 513-0180
322 SCHAUB HALL
BOX 7624, NORTH CAROLINA STATE UNIVERSITY
RALEIGH, NC, 27695


Publications (Clicking on the reprint icon Reprint Icon will take you to the publication reprint.)
Bacteriophage ecology in a commercial cucumber fermentation Reprint Icon - (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 Reprint Icon - (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 Reprint Icon - (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 Reprint Icon - (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.
Last Modified: 4/17/2014
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