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ARS Home » Southeast Area » Raleigh, North Carolina » Food Science and Market Quality and Handling Research Unit » Research » Research Project #430619
Research Project: Intervention Strategies for Controlling Human Pathogens Associated with Fermented and Acidified Vegetables

Location: Food Science and Market Quality and Handling Research Unit

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

Manufacture of traditionally fermented vegetable products: Best practice for small businesses and retail food establishments - (Peer Reviewed Journal)
Snyder, A., Breidt, F., Andress, E.L., Ingham, B.H. 2020. Manufacture of traditionally fermented vegetable products: Best practice for small businesses and retail food establishments. Food Protection Trends. 40(4):251-263.

Modeling buffer capacity and pH in acid and acidified foods Reprint Icon - (Peer Reviewed Journal)
Price, R.E., Longtin, M., Conley Payton, S., Osborne, J.A., Johanningsmeier, S.D., Bitzer, D., Breidt, F. 2020. Modeling buffer capacity and pH in acid and acidified foods. Journal of Food Science. 85(4):918-925. https://doi.org/10.1111/1750-3841.15091.

Escherichia coli O157:H7 stationary phase acid resistance and assessment of survival in a model vegetable fermentation system Reprint Icon - (Peer Reviewed Journal)
Jones, C.M., Price, R.E., Breidt, F. 2020. Escherichia coli O157:H7 stationary phase acid resistance and assessment of survival in a model vegetable fermentation system. Journal of Food Protection. 83(5):745-753. https://doi.org/10.4315/JFP-19-463.

Modeling the buffer capacity of ingredients in salad dressing products Reprint Icon - (Peer Reviewed Journal)
Longtin, M., Price, R.E., Mishra, R., Breidt, F. 2020. Modeling the buffer capacity of ingredients in salad dressing products. Journal of Food Science. 85(4):910-917. https://doi.org/10.1111/1750-3841.15018.

Effects of sodium chloride or calcium chloride concentration on the growth and survival Escherichia coli O157:H7 in model vegetable fermentations Reprint Icon - (Peer Reviewed Journal)
Dupree, D., Price, R.E., Burgess, B., Andress, E., Breidt, F. 2019. Effects of sodium chloride or calcium chloride concentration on the growth and survival Escherichia coli O157:H7 in model vegetable fermentations. Journal of Food Protection. 82(4):570-578. https://doi.org/10.4315/0362-028X.JFP-18-468.

Recommendations for designing and conducting cold-fill hold challenge studies for acidified food products - (Peer Reviewed Journal)
Breidt, F., Andress, E., Ingham, B. 2018. Recommendations for designing and conducting cold-fill hold challenge studies for acidified food products. Food Protection Trends. 38(5):322-328.

Atmospheric pressure plasma grafting of antimicrobial chemistry to nonwoven polypropylene - (Peer Reviewed Journal)

Evaluation of nitrate and nitrite contents in pickled fruit and vegetable products Reprint Icon - (Peer Reviewed Journal)
Ding, Z., Johanningsmeier, S.D., Price, R.E., Reynolds, R., Truong, V., Conley Payton, S.B., Breidt, F. 2018. Evaluation of nitrate and nitrite contents in pickled fruit and vegetable products. Food Control. 90:304-311. https://doi.org/10.1016/j.foodcont.2018.03.005.

Hot-fill pasteurization of cucumber pickle spears: An alternative to tunnel pasteurization - (Peer Reviewed Journal)
Yavuz, N., Foster, L., Sharma, T., Patel, K., Stoforos, G., Sandeep, K.P., Planitkar, P., Breidt, F. 2019. Hot-fill pasteurization of cucumber pickle spears: An alternative to tunnel pasteurization. Food Protection Trends. 38(4):258-265. http://staging.nxtbook.com/nxtbooks/trilix/fpt_20180708/stage.php.