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                    U.S. DEPARTMENT OF AGRICULTURE
 Food Science and Market Quality and Handling Research Unit: Raleigh, NC
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ARS Home Southeast Area Raleigh, North Carolina Food Science and Market Quality and Handling Research Unit People & Locations







Frederick  Breidt, Jr.

                                                                (PhD)
                        Food Science and Market Quality and Handling Research Unit

                        




                        
                        Microbiologist
                        Phone: (919) 513-0186
                        
                        
                        Fax: (919) 513-0180(Employee information on this page comes from the REE Directory. Please contact your front office staff to update the REE Directory.)
                            ProjectsImproved Vegetable Processing Methods to Reduce Environmental Impact, Enhance Product Quality and Reduce Food Waste
                                                    In-House Appropriated
                                                                    (D)Accession Number: 438485Influence of Ingredients and Processing Methods on the Safety of Fermented and Acidified Foods
                                                    In-House Appropriated
                                                                    (D)Accession Number: 440115**Publications**
                                                (Clicking on the reprint icon
                                                    Reprint Icon
                                                    will take you to the publication reprint.)IngredientDB: A GUI-based Matlab database program for estimating the pH of acid or acidified food formulations from buffer capacity models
                                                        

- (Peer Reviewed Journal)Breidt, F., Skinner, C.R., Shriner, M., Ruinsky, M., Yang, S., Wine, R.P., Johnston, L. 2023. IngredientDB: A GUI-based Matlab database program for estimating the pH of acid or acidified food formulations from buffer capacity models. SoftwareX. 24:101545. https://doi.org/10.1016/j.softx.2023.101545.Modeling the formulation pH of elderberry syrup with multiple weak acids
                                                        

- (Peer Reviewed Journal)Fragedakis, N., Skinner, C.R., Shriner, M., Ruinsky, M., Yang, S., Wine, R.P., Johnston, L., Breidt, F. 2023. Modeling the formulation pH of elderberry syrup with multiple weak acids. Journal of Food Science. 88:3373-3383. https://doi.org/10.1111/1750-3841.16664.BufferCapacity3 an interactive GUI program for modelling food
ingredient buffering and pH
                                                        

- (Peer Reviewed Journal)Breidt, F. 2023. BufferCapacity3 an interactive GUI program for modelling food ingredient buffering and pH. SoftwareX. 22:101351. https://doi.org/10.1016/j.softx.2023.101351.Buffer models for pH and acid changes occurring in cucumber juice fermented with Lactiplantibacillus pentosus and Leuconostoc mesenteroides
                                                        

- (Peer Reviewed Journal)Breidt, F., Skinner, C.R. 2022. Buffer models for pH and acid changes occurring in cucumber juice fermented with Lactiplantibacillus pentosus and Leuconostoc mesenteroides. Journal of Food Protection. 85(9):1273-1281. https://doi.org/10.4315/JFP-22-068.Bacteriophages isolated from turkeys infecting diverse Salmonella serovars
                                                        

- (Peer Reviewed Journal)Lu, Z., Marchant, J., Thompson, S., Melgarejo, H., Ignatova, D., Kopic, S., Damaj, R., Paramo, R., Reed, A., Breidt, F., Kathariou, S. 2022. Bacteriophages isolated from turkeys infecting diverse Salmonella serovars. Frontiers in Microbiology. 13:933751. https://doi.org/10.3389/fmicb.2022.933751.Effects of a brief blanching process on quality, safety, and shelf life of refrigerated cucumber pickles
                                                        

- (Peer Reviewed Journal)LaFountain, L.J., Johanningsmeier, S.D., Breidt, F., Stoforos, G.N., Price, R.E. 2022. Effects of a brief blanching process on quality, safety, and shelf life of refrigerated cucumber pickles. Journal of Food Science. 87(4):1475-1488. https://doi.org/10.1111/1750-3841.16112.Bacteriophages infecting gram-negative bacteria in a commercial cucumber fermentation
                                                        

- (Peer Reviewed Journal)Lu, Z., Perez Diaz, I.M., Hayes, J., Breidt, F. 2020. Bacteriophages infecting gram-negative bacteria in a commercial cucumber fermentation. Frontiers in Microbiology. 11:1306. https://doi.org/10.3389/fmicb.2020.01306.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
                                                        

- (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
                                                        

- (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
                                                        

- (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.Effect of brine acidification on fermentation microbiota and texture quality of cucumbers fermented in calcium chloride brines
                                                        

- (Peer Reviewed Journal)McMurtrie, E.K., Johanningsmeier, S.D., Price, R.E., Breidt, F. 2019. Effect of brine acidification on fermentation microbiota and texture quality of cucumbers fermented in calcium chloride brines. Journal of Food Science. 84(5):1129-1137.  https://doi.org/10.1111/1750-3841.14600.Effects of sodium chloride or calcium chloride concentration on the growth and survival Escherichia coli O157:H7 in model vegetable fermentations
                                                        

- (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
                                                        

- (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.Escherichia coli O157:H7 acid sensitivity correlates with flocculation phenotype during nutrient limitation
                                                        

- (Peer Reviewed Journal)Kay, K., Breidt, F., Fratamico, P.M., Baranzoni, G., Kim, G., Grunden, A., Oh, D. 2017. Escherichia coli O157:H7 acid sensitivity correlates with flocculation phenotype during nutrient limitation. Frontiers in Microbiology. 8:1404. https://doi.org/10.3389/fmicb.2017.01404.Survival and growth of probiotic lactic acid bacteria in refrigerated pickle products
                                                        

- (Peer Reviewed Journal)Fan, S., Breidt, F., Price, R.E., Perez Diaz, I.M. 2017. Survival and growth of probiotic lactic acid bacteria in refrigerated pickle products. Journal of Food Science. 82(1):167-173.Survival and expression of acid resistance genes in Shiga toxin-producing Escherichia coli acid adapted in pineapple juice and exposed to synthetic gastric fluid

- (Peer Reviewed Journal)Kim, G., Fratamico, P.M., Breidt, F., Oh, D. 2016. Survival and expression of acid resistance genes in Shiga toxin-producing Escherichia coli acid adapted in pineapple juice and exposed to synthetic gastric fluid. Journal of Applied Microbiology. doi: 10.1111/jam.13223.Complete genome sequences of Escherichia coli O157:H7 strains SRCC 1675 and 28RC that vary in acid resistance
                                                        

- (Peer Reviewed Journal)Baranzoni, G., Fratamico, P.M., Reichenberger, E.R., Kim, G., Breidt, F., Kay, K., Oh, D. 2016. Complete genome sequences of Escherichia coli O157:H7 strains SRCC 1675 and 28RC that vary in acid resistance. Genome Announcements. 4:4. doi: 10.1128/genomeA.00743-16.Bacterial ecology of fermented cucumber rising pH spoilage as determined by non-culture based methods
                                                        

- (Peer Reviewed Journal)Medina-Pradas, E., Perez Diaz, I.M., Breidt, F., Hayes, J.S., Franco, W., Butz, N., Azcarate-Peril, A. 2016. Bacterial ecology of fermented cucumber rising pH spoilage as determined by non-culture based methods. Journal of Food Science. 80(1):M121-M129. doi: 10.1111/1750-3841.13158.Acid Resistance and molecular characterization of Escherichia coli O157:H7 and different non-O157 Shiga toxin-producing E. coli serogroups

- (Peer Reviewed Journal)Kim, G., Breidt, F., Fratamico, P.M., Oh, D. 2015. Acid Resistance and molecular characterization of Escherichia coli O157:H7 and different non-O157 Shiga toxin-producing E. coli serogroups. Journal of Food Science. doi: 10.1111/1750.3841.12996.Acid resistance and molecular characterization of Escherichia coli O157:H7 and different Non-O157 shiga toxin-producing E. coli serogroups
                                                        

- (Peer Reviewed Journal)Kim, G., Breidt, F., Fratamico, P.M., Oh, D. 2015. Acid resistance and molecular characterization of Escherichia coli O157:H7 and different Non-O157 shiga toxin-producing E. coli serogroups. Journal of Food Science. 80(10):M2257-M2264. doi: 10.1111/1750-3841.12996.Resistance of Listeria monocytogenes biofilms to sanitizing agents
                                                        

- (Book / Chapter)Azizoglu, R., Dutta, V., Kathariou, S., Breidt, F. 2015. Resistance of Listeria monocytogenes biofilms to sanitizing agents. Book Chapter. In: A. L. Pometto III and Ali Demirci (ed). Biofilms in the Food Environment. Wiley-Blackwell Publishing.Characterization of the microbial diversity in yacon spontaneous fermentation at 20 oC
                                                        

- (Peer Reviewed Journal)Reina, L., Perez Diaz, I.M., Breidt, F., Azcarate-Peril, M., Medina, E., Butz, N. 2015. Characterization of the microbial diversity in yacon spontaneous fermentation at 20 oC. International Journal of Food Microbiology. 203:35-40. 10.1016/j.ijfoodmicro.2015.03.007.Investigation of carbon storage regulation network (csr genes) and phenotypic differences between acid sensitive and resistant Escherichia coli O157:H7 strains

- (Abstract Only)Kay, K., Fratamico, P.M., Grunden, A., Oh, D., Breidt, F. 2015. Investigation of carbon storage regulation network (csr genes) and phenotypic differences between acid sensitive and resistant Escherichia coli O157:H7 strains. Meeting Abstract. meeting abstract.Microbial ecology of watery kimchi
                                                        

- (Peer Reviewed Journal)Kyung, K., Medina-Pradas, E., Kim, S., Lee, Y., Kim, K., Choi, J., Cho, J., Chung, C., Barrangou, R., Breidt, F. 2015. Microbial ecology of watery kimchi. Journal of Food Science. 80(5):M1031-M1038.Escherichia coli O157:H7 bacteriophage (phi)241 isolated from an industrial cucumber fermentation at high acidity and salinity
                                                        

- (Peer Reviewed Journal)Lu, Z., Breidt, F. 2015. Escherichia coli O157:H7 bacteriophage (phi)241 isolated from an industrial cucumber fermentation at high acidity and salinity. Frontiers in Microbiology. 6:67. doi: 10.3389/fmicb.2015.00067.Effects of acetic acid and arginine on pH elevation and growth of Bacillus licheniformis in an acidified cucumber juice medium
                                                        

- (Peer Reviewed Journal)Yang, Z., Meng, X., Breidt, F., Dean, L.L., Arritt, F.M. 2015. Effects of acetic acid and arginine on pH elevation and growth of Bacillus licheniformis in an acidified cucumber juice medium. Journal of Food Protection. 78(4):728-737.Fermented and Acidified Vegetables

- (Book / Chapter)Perez Diaz, I.M., Breidt, F., Buescher, R.W., Arroyo-Lopez, F.N., Jimenez-Diaz, R., Bautista-Gallego, J., Garrido-Fernandez, A., Yoon, S., Johanningsmeier, S.D. 2014. Fermented and Acidified Vegetables. Compendium of Methods for the Microbiological Examination of Foods. Chapter 51.Thermal processing of acidified foods with pH 4.1 to pH 4.6
                                                        

- (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.Pectinatus sottaceto sp. nov., isolated from commercial pickle spoilage tank

- (Peer Reviewed Journal)Caldwell, J.M., Brown, J., Breidt, F. 2013. Pectinatus sottaceto sp. nov., isolated from commercial pickle spoilage tank. International Journal of Systematic and Evolutionary Microbiology. 63(10):3609-3616.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
                                                        

- (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.Characterization of cucumber fermentation spoilage bacteria by enrichment culture and 16S rDNA cloning

- (Peer Reviewed Journal)Breidt, F., Medina-Pradas, E., Wafa, D., Perez Diaz, I.M., Franco, W., Huang, H., Johanningsmeier, S.D., Kim, J. 2013. Characterization of cucumber fermentation spoilage bacteria by enrichment culture and 16S rDNA cloning. Journal of Food Science. 78(3):M470-M476.Novel atmospheric plasma enhanced chitosan nanofiber/gauze composite wound dressings

- (Peer Reviewed Journal)Nawalakhe, R., Shi, Q., Vitchuli, N., Noar, J., Caldwell, J.M., Breidt, F., Bourham, M.A., Zhang, Z., Mccord, M.G. 2013. Novel atmospheric plasma enhanced chitosan nanofiber/gauze composite wound dressings. Journal of Applied Polymer Science. 129(2):916-923.Bacteriophage ecology in a commercial cucumber fermentation

- (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.Development of an effective treatment for a 5-log reduction of Escherichia coli in refrigerated pickle products

- (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.Multi-functional and durable nanofiber-fabric layered composite for protective application

- (Peer Reviewed Journal)Shi, Q., Vitchuli, N., Nowak, J., Jiang, S., Caldwell, J.M., Breidt, F., Bourham, M., Zhang, X., Mccord, M. 2013. Multi-functional and durable nanofiber-fabric layered composite for protective application. Journal of Applied Polymer Science. 128(2):1219-1226.Multifunctional ZnO/Nylon 6 nanofiber mats by an electrospinning–
electrospraying hybrid process for use in protective applications

- (Peer Reviewed Journal)Vitchuli, N., Shi, Q., Nowak, J., Kay, K., Caldwell, J.M., Breidt, F., Bourham, M., McCord, M., Zhang, X. 2011. Multifunctional ZnO/Nylon 6 nanofiber mats by an electrospinning–electrospraying hybrid process for use in protective applications. Science and Technology of Advanced Materials. 12 (2011) 055004; doi:10.1088/1468-6996/12/5/055004.One-step synthesis of silver nanoparticle-filled Nylon 6 nanofibers and their antibacterial properties

- (Peer Reviewed Journal)Shi, Q., Vitchuli, N., Nowak, J., Caldwell, J.M., Breidt, F., Bourham, M., Mccord, M., Zhang, X. 2011. One-step synthesis of silver nanoparticle-filled Nylon 6 nanofibers and their antibacterial properties. Journal of Materials Chemistry. 21(28):10330-10335.Durable antibacterial Ag/polyacrylonitrile (Ag/PAN) hybrid nanofibers prepared by atmospheric plasma treatment and electrospinning

- (Peer Reviewed Journal)Shi, Q., Vitchuli, N., Nowak, J., Caldwell, J.M., Breidt, F., Bourham, M., Zhang, X., Mccord, M. 2011. Durable antibacterial Ag/polyacrylonitrile (Ag/PAN) hybrid nanofibers prepared by atmospheric plasma treatment and electrospinning. European Polymer Journal. 47(7):1402-10409.Antimicrobial effects of weak acids on the survival of Escherichia coli O157:H7 under anaerobic conditions

- (Peer Reviewed Journal)Lu, H.J., Breidt, F., Perez-Diaz, I.M., Osborne, J.A. 2011. Antimicrobial effects of weak acids on the survival of Escherichia coli O157:H7 under anaerobic conditions. Journal of Food Protection. 6:893-898.Fermented Vegetables

- (Book / Chapter)Breidt, F., McFeeters, R.F., Perez Diaz, I.M., Lee, C. 2012. Fermented Vegetables. In: Doyle, M.P.,  Buchanan, R.L., editors. Food Microbiology: Fundamentals and Frontiers, 4th Ed. Washington, D.C.: ASM Press. p. 841-855.Modeling the effects of sodium chloride, acetic acid and intracellular pH on the survival of Escherichia coli O157:H7

- (Peer Reviewed Journal)Hosein, A.M., Breidt, F., Smith, C.E. 2011. Modeling the effects of sodium chloride, acetic acid and intracellular pH on the survival of Escherichia coli O157:H7. Applied and Environmental Microbiology. 77(3):889-895.Properties of antibacterial polypropylene/nanometal composite fibers

- (Peer Reviewed Journal)Gawish, S., Avci, H., Ramadan, A., Mosleh, S., Monticello, R., Breidt, F., Kotek, R. 2012. Properties of antibacterial polypropylene/nanometal composite fibers. Journal of Biomaterials Science, Polymer Edition. 23:43-61.Use of Linear Models for Thermal Processing Acidified Foods

- (Peer Reviewed Journal)Breidt, F., Sandeep, K.P., Arritt, F. 2010. Use of Linear Models for Thermal Processing Acidified Foods. Food Protection Trends. 30(5):268-272.Sequence analysis of Leuconostoc mesenteroides bacteriophage (phi)1-A4 isolated from industrial vegetable fermentation

- (Peer Reviewed Journal)Lu, Z., Altermann, E., Breidt, F., Kozyavkin, S. 2010. Sequence analysis of Leuconostoc mesenteroides bacteriophage (phi)1-A4 isolated from industrial vegetable fermentation. Applied and Environmental Microbiology. 76(6):1955-1966.Synergistic effects of sodium chloride, Glucose, and temperature on biofilm formation by Listeria monocytogenes serotype 1/2a  and 4b strains

- (Peer Reviewed Journal)Pan Y, Breidt F, Gorski LA. 2010. Synergistic effects of sodium chloride, Glucose, and temperature on biofilm formation by Listeria monocytogenes serotype 1/2a  and 4b strains. Appl Environ Microbiol. 76(5):1433-1441.Competition of Listeria monocytogenes Serotype 1/2a and 4b strains in mixed culture biofilms

- (Peer Reviewed Journal)Pan, Y., Breidt, F., Kathariou, S. 2009. Competition of Listeria monocytogenes Serotype 1/2a and 4b strains in mixed culture biofilms. Applied and Environmental Microbiology. 75(18):5846-5852.Microbiological spoilage of fruits and vegetables

- (Book / Chapter)Barth, M., Hankinson, T.R., Zhuang, H., Breidt, F. 2009. Microbiological spoilage of fruits and vegetables. In: Compendium of the microbiological spoilage of fruits and vegetables. p. 135-183.Escherichia coli O157:H7 strains isolated from environmental sources differ significantly in acid resistance compared to human outbreak strains

- (Peer Reviewed Journal)Oh, D., Pan, Y., Berry, E.D., Cooley, M.B., Mandrell, R.E., Breidt, F. 2009. Escherichia coli O157:H7 strains isolated from environmental sources differ significantly in acid resistance compared to human outbreak strains. Journal of Food Protection. 72(3):503-509.Effects of pH, dissolved oxygen, and ionic strength on the survival  of Escherichia coli O157:H7 in organic acid solutions

- (Peer Reviewed Journal)Kreske, A.C., Bjornsdottir, K., Breidt, F., Hassan, H. 2008. Effects of pH, dissolved oxygen, and ionic strength on the survival of Escherichia coli O157:H7 in organic acid solutions. Journal of Food Protection. 71(12):2404-2409.Fruit and Vegetables

- (Book / Chapter)Development of preservation prediction chart for long term storage of fermented cucumber

- (Peer Reviewed Journal)Kim, J., Breidt, F. 2007. Development of preservation prediction chart for long term storage of fermented cucumber. Korean Journal of Life Sciences. 17(12):1616-1621.Enumeration of Viable Listeria monocytogenes Cells by Real-Time PCR with Propidium Monoazide and Ethidium Monoazide in the Presence of Dead Cells

- (Peer Reviewed Journal)Pan, Y. and Breidt, F. 2007. Enumeration of Viable Listeria monocytogenes Cells by Real-Time PCR with Propidium Monoazide and Ethidium Monoazide in the Presence of Dead Cells. Appl. Environ. Microbiol. 73(24):8028-8031DNA fingerprinting of lactic acid bacteria in sauerkraut fermentations

- (Peer Reviewed Journal)Plengvidhya, V., Breidt, F., Lu, Z., Fleming, H.P. 2007. DNA fingerprinting of lactic acid bacteria in sauerkraut fermentations. Applied and Environmental Microbiology. 73(23):7697-7702.Survival of Escherichia coli O157:H7 Isolates in Acetic Acid Solutions is Influenced by the Source of Isolation

- (Abstract Only)Oh DH, Pan Y, Berry ED, Mandrell RE, Cooley MB, Breidt F. 2007. Survival of Escherichia coli O157:H7 Isolates in Acetic Acid Solutions is Influenced by the Source of Isolation. International Association for Food Protection Proceedings.Determination of 5-log reduction times for food pathogens in acidified cucumbers during storage at 10 and 25°C

- (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.New Functionalities of PA6,6 Fabric Modified by Atmospheric Pressure Plasma and Grafted Glycidyl Methacrylate Derivatives

- (Peer Reviewed Journal)Gawish, S.M., Ramadan, A.M., Cornelius, C.E., Bourham, M.A., Matthews, S.R., Mccord, M.G., Wafa, D.M., Breidt, F. 2007. New Functionalities of PA6,6 Fabric Modified by Atmospheric Pressure Plasma and Grafted Glycidyl Methacrylate Derivatives. Textile Research Journal 77(2):92-104.Lactobacilli and tartrazine as causative agents of a red colored spoilage in cucumber pickle products

- (Peer Reviewed Journal)Perez Diaz, I.M., Kelling, R., Hale, S., Breidt, F., McFeeters, R.F. 2007. Lactobacilli and tartrazine as causative agents of a red colored spoilage in cucumber pickle products. Journal of Food Science. 72(7):M240-M245.Fermented Vegetables

- (Book / Chapter)Breidt, Jr., F., McFeeters, R. F., and Diaz-Muniz, I. 2007. Fermented Vegetables. In: Food Microbiology: Fundamentals and Frontiers, 3rd Ed. M. P. Doyle and L. R. Beuchat, eds, ASM Press, Washington, D.C. p. 783-793Detection and characterization of a lytic Pediococcus bacteriophage from the fermenting cucumber brine

- (Peer Reviewed Journal)Yoon, S., Barrangou-Poueys, R., Breidt, F., Fleming, H.P. 2007. Detection and characterization of a lytic Pediococcus bacteriophage from the fermenting cucumber brine. Journal of Microbiology and Biotechnology. 17(2):262-270.Resistance of Listeria monocytogenes biofilms to sanitizing agents in a simulated food processing environment

- (Peer Reviewed Journal)Pan Y, Breidt F, Kathariou S. 2006. Resistance of Listeria monocytogenes in biofilms to sanitizing agents and starvation in a simulated food processing environment. Appl Environ Microbiol 72 (12):7711-7717Comparative genomics of the lactic acid bacteria

- (Peer Reviewed Journal)Makarova, K., Slesarev, A., Wolf, Y., Sorokin, A., Mirkin, B., Koonin, E., Pavlov, A., Pavlova, N., Karamychev, V., Polouchine, N., Shakhova, V., Grigoriev, I., Lou, Y., Rohksar, D., Lucas, S., Huang, K., Goodstein, D.M., Hawkins, T., Plengvidhya, V., Welker, D., Hughes, J., Goh, Y., Benson, A., Baldwin, K., Lee, J.H., Perez Diaz, I.M., Dosti, B., Smeianov, V., Wechter, W.P., Barabote, R., Lorca, G., Altermann, E., Barrangou, R., Ganesan, B., Xie, Y., Rawsthorne, H., Tamir, D., Parker, C., Breidt, F., Broadbent, J., Hutkins, R., O'Sullivan, D., Steele, J., Unlu, G., Saier, M., Klaenhammer, T., Richardson, P., Kozyavkin, S., Weimer, B., Mills, D. 2006. Comparative genomics of the lactic acid bacteria. Proceedings of the National Academy of Sciences. 103(42):15611-15616.Quantifying the significance of phage attack on starter cultures: A mechanistic model for population dynamics of phage and their hosts isolated from fermenting sauerkraut

- (Peer Reviewed Journal)Mudgal, P., Breidt, F., Lubkin, S., Sandeep, K.P. 2006. Quantifying the significance of phage attack on starter cultures: A mechanistic model for population dynamics of phage and their hosts isolated from fermenting sauerkraut. Applied and Environmental Microbiology. 72:3908-3195.Semi-mechanistic partial buffer approach to modeling pH, the buffer properties, and the distribution of ionic species in complex solutions

- (Peer Reviewed Journal)Dougherty, D.P., Da Conceicao Neta, E.R., McFeeters, R.F., Lubkin, S.R., Breidt, F. 2006. Semi-mechanistic partial buffer approach to modeling pH, the buffer properties, and the distribution of ionic species in complex solutions. Journal of Agricultural and Food Chemistry. 54:6021-6029.ATMOSPHERIC PLASMA-AIDED BIOCIDAL FINISHES FOR NONWOVEN POLYPROPYLENE FABRICS. PART I: SYNTHESIS AND CHARACTERIZATION

- (Peer Reviewed Journal)Gawish, S.M., Matthews, S.R., Wafa, D.M., Breidt, F., Bourham, M.A. (2007)Atmospheric plasma-aided biocidal finishes for nonwoven polypropylene fabrics. part i: synthesis and characterization. Journal of Polymer Science. 103:1900-1910ATMOSPHERIC PLASMA-AIDED BIOCIDAL FINISHES FOR NONWOVEN POLYPROPYLENE FABRICS. PART 2: FUNCTIONALITY OF SYNTHESIZED FABRICS

- (Peer Reviewed Journal)Wafa, D.M., Breidt, F., Gawish, S.M., Matthews, S.R., Bourham, M.A. (2007)Atmospheric plasma-aided biocidal finishes for nonwoven polypropylene fabrics. part 2: functionality of synthesized fabrics. Journal of Polymer Science.Protective effects of organic acids on survival of Escherichia coli O157:H7 in acidic environments

- (Peer Reviewed Journal)Bjornsdottir K, Breidt F, McFeeters RF. 2006. Protective effects of organic acids on survival of Escherichia coli 0157:H7 in acidic environments. Appl Environ Microbio 72:660-664.SAFETY OF MINIMALLY PROCESSED, ACIDIFIED AND FERMENTED VEGETABLE PRODUCTS

- (Book / Chapter)Breidt, F. 2006. Safety of minimally processed, acidified and fermented vegetable products. In: Sapers, G.M., Gorny, J.R., Yousef, A.E., editors. Microbiology of Fruits and Vegetables. Boca Raton, FL: CRC Press. p. 313-335.IDENTIFICATIONS OF PREDOMINANT BACTERIAL ISOLATES FROM THE FERMENTING KIMCHI USING ITS-PCR AND PARTIAL 16S RDNA SEQUENCE ANALYSES

- (Peer Reviewed Journal)Chin, H.S., Breidt, F., Fleming, H.P., Shin, W., Yoon, S. 2006. Identifications of predominant bacterial isolates from the fermenting kimchi using ITS-PCR and partial 16S rDNA sequence analyses. Journal of Microbiology and Biotechnology. 16:68-76.Heat transfer and microbial kinetics modeling to determine the location of microorganisms within cucumber fruit

- (Peer Reviewed Journal)Mattos, F.R., Fasina, O.O., Reina, L.R., Fleming, H.P., Breidt, F., Damasceno, G.S., Passos, F. 2005. Heat transfer and microbial kinetics modeling to determine the location of microorganisms within cucumber fruit. Journal of Food Science. 50(5):E324-E330.Sequence analysis of the Lactobacillus plantarum bacteriophage phi JL-1

- (Peer Reviewed Journal)Lu, Z., Altermann, E., Breidt, F., Predki, P., Fleming, H.P., Klaenhammer, T.R. 2005. Sequence analysis of the Lactobacillus plantarum bacteriophage phi JL-1. Gene. 348:45-54.Determination of 5-log pathogen reduction times for heat-processed, acidified vegetable brines

- (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.PROCESSING AND SAFETY

- (Book / Chapter)Breidt, F., Costilow, R.N. 2004. Processing and safety. In: Acidified Foods: Principles of Handling and Preservation. St. Charles, IL: Pickle Packers International, Inc., p. 5-1-5-16.Isolation and selection of lactic acid bacteria as biocontrol agents for nonacidified, refrigerated pickles

- (Peer Reviewed Journal)Reina, L.D., Breidt, F., Fleming, H.P., Kathariou, S. 2005. Isolation and selection of lactic acid bacteria as biocontrol agents for nonacidified, refrigerated pickles. Journal of Food Science. 70:M7-M11.A genomic study of Leuconostoc mesenteroides and the molecular ecology of sauerkraut fermentations

- (Peer Reviewed Journal)Breidt, F. 2004. A genomic study of Leuconostoc mesenteroides and the molecular ecology of sauerkraut fermentations. Journal of Food Science. 69(1):30-32.Use of RAPD-PCR as a method to follow the progress of starter cultures in sauerkraut fermentation

- (Peer Reviewed Journal)Plengvidhya, V., Breidt, F., Fleming, H.P. 2004. Use of RAPD-PCR as a method to follow the progress of starter cultures in sauerkraut fermentation. International Journal of Food Microbiology. 93:287-296.Independent effects of acetic acid and pH on survival of Escherichia coli in simulated acidified pickle products

- (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.Malolactic activity of lactic acid bacteria during sauerkraut fermentation

- (Peer Reviewed Journal)Johanningsmeier, S.D., Fleming, H.P., Breidt, F. 2004. Malolactic activity of lactic acid bacteria during sauerkraut fermentation. Journal of Food Science. 69:M222-M227.Bacteriophage ecology in commercial sauerkraut fermentations

- (Peer Reviewed Journal)Lu, Z., Breidt, F., Plengvidhya, V., Fleming, H.P. 2003. Bacteriophage ecology in commercial sauerkraut fermentations. Applied and Environmental Microbiology. 69(6):3192-3202.ISOLATION AND CHARACTERIZATION OF A LACTOBACILLUS PLANTARUM BACTERIOPHAGE,  JL-1, FROM A CUCUMBER FERMENTATION

- (Peer Reviewed Journal)Lu, Z., Breidt, F., Fleming, H.P., Altermann, E., Klaenhammer, T.R. 2003. Isolation and characterization of a Lactobacillus plantarum bacteriophage,  JL-1, from a cucumber fermentation. International Journal of Food Microbiology. 84:225-235.Bag-in-box technology: Pilot system for process-ready, fermented cucumbers

- (Peer Reviewed Journal)Fleming, H.P., Humphries, E.G., Fasina, O.O., McFeeters, R.F., Thompson, R.L., Breidt, F. 2002. Bag-in-box technology: Pilot system for process-ready, fermented cucumbers. Pickle Pak Science. VIII:1-8.Discovering lactic acid bacteria by genomics

- (Peer Reviewed Journal)Klaenhammer, T., Altermann, E., Arigoni, F., Bolotin, A., Breidt, F., Broadbent, J., Cano, R., Chaillou, S., Deutscher, J., Gasson, M. 2002. Discovering lactic acid bacteria by genomics. Antonie Van Leeuwenhoek. 82:29-58.ZONIERUNG VON INTAKTEN BAKTERIOPHAGEN

- (Research Notes)Barrangou, R., Breidt, F., Schroen, D. 2002. Zonierung von intakten bakteriophagen. Git Labor-Fachzeitschrift.4:470-471.Characterization of six Leuconostoc fallax bacteriophages isolated from an industrial sauerkraut fermentation

- (Peer Reviewed Journal)Barrangou, R., Yoon, S.S., Breidt, F., Fleming, H.P., Klaenhammer, T.R. 2002. Characterization of six Leuconostoc fallax bacteriophages isolated from an industrial sauerkraut fermentation. Applied and Environmental Microbiology. 68:5452-5458.BACTERIAL CONTAMINATION OF CUCUMBER FRUIT THROUGH ADHESION

- (Peer Reviewed Journal)Reina, L.D., Fleming, H.P., Breidt, F. 2002. Bacterial contamination of cucumber fruit through adhesion. Journal of Food Protection 65:1881-1887.IDENTIFICATION AND CHARACTERIZATION OF LEUCONOSTOC FALLAX STRAINS ISOLATED FROM AN INDUSTRIAL SAUERKRAUT FERMENTATION

- (Peer Reviewed Journal)Barrangou, R., Yoon, S., Breidt, F., Fleming, H.P., Klaenhammer, T.R. 2002. Identification and characterization of Leuconostoc fallax strains isolated from an industrial sauerkraut fermentation. Applied and Environmental Microbiology. 68 (6):2877-2884.ENERGY-BASED DYNAMIC MODEL FOR VARIABLE TEMPERATURE BATCH FERMENTATION BY LACTOCOCCUS LACTIS

- (Peer Reviewed Journal)Dougherty, D.P., Breidt, F., McFeeters, R.F., Lubkin, S.R. 2002. Energy-based dynamic model for variable temperature batch fermentation by Lactococcus lactis. Applied and Environmental Microbiology. 68:2468-2478.ISOLATION AND CHARACTERIZATION OF BACTERIOPHAGES FROM FERMENTING SAUERKRAUT

- (Peer Reviewed Journal)Yoon, S.S., Barrangou-Poueys, R., Breidt, F., Klaenhammer, T.R., Fleming, H.P. 2002. Isolation and characterization of bacteriophages from fermenting sauerkraut. Applied and Environmental Microbiology. 68:973-976.Survival of Escherichia coli O157:H7 in cucumber fermentation brines

- (Peer Reviewed Journal)Breidt, F., Caldwell, J.M. 2011. Survival of Escherichia coli O157:H7 in cucumber fermentation brines. Journal of Food Science. 76(3):M198-M203.CHARACTERIZATION OF A LYTIC LACTOBACILLUS PLANTARUM BACTERIOPHAGE AND MOLECULAR CLONING OF A LYSIN GENE IN ESCHERICHIA COLI

- (Peer Reviewed Journal)Yoon, S., Kim, J., Breidt, F., Fleming, H.P. 2001. Characterization of a lytic Lactobacillus plantarum bacteriophage and molecular cloning of a lysin gene in Escherichia coli. Intern. J. Food Microbiol. 65:63-74.NOVEL QUANTITATIVE ASSAYS FOR ESTIMATING THE ANTIMICROBIAL ACTIVITY OF FRESH GARLIC JUICE

- (Peer Reviewed Journal)Unal, R., Fleming, H.P., McFeeters, R.F., Thompson, R.L., Breidt, F., Giesbrecht, F.G. 2001. Novel quantitative assays for estimating the antimicrobial activity of fresh garlic juice. J. Food Prot. 64:189-194.REDUCTION OF MICROFLORA OF WHOLE PICKLING CUCUMBERS BY BLANCHING

- (Peer Reviewed Journal)Breidt, F., Hayes, J.S., Fleming, H.P. 2000. Reduction of microflora of whole pickling cucumbers by blanching. J. Food Sci. 65:1354-1358.FERMENTED AND ACIDIFIED VEGETABLES

- (Book / Chapter)CELL SURFACE LOCALIZATION AND PROCESSING OF THE COMG PROTEINS, REQUIRED FOR DNA BINDING DURING TRANSFORMATION OF BACILLUS SUBTILIS

- (Peer Reviewed Journal)Chung, Y.S., Breidt, F., Dubnau, D. 1998. Cell surface localization and processing of the ComG proteins, required for DNA binding during transformation of bacillus subtilis. Mol. Microbiol. 29:905-913.
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