Janet S. Hayes

Works (5)

Updated: August 29th, 2023 11:24

2020 journal article

Bacteriophages Infecting Gram-Negative Bacteria in a Commercial Cucumber Fermentation

FRONTIERS IN MICROBIOLOGY, 11.

By: Z. Lu *, I. Perez-Diaz  n, J. Hayes n & F. Breidt n

author keywords: bacteriophage; Gram-negative bacteria; Enterobacteriaceae; Enterobacter; cucumber fermentation
TL;DR: The abundance and variety of phages infecting Gram-negative bacteria, particularly Enterobacteriaceae, in the commercial cucumber fermentation is revealed, suggesting that phages may play an important role in the elimination of Gram- negative bacteria, thereby facilitating the dominance of LAB and minimizing bloater defect. (via Semantic Scholar)
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 10, 2020

2015 journal article

Commercial Scale Cucumber Fermentations Brined with Calcium Chloride Instead of Sodium Chloride

JOURNAL OF FOOD SCIENCE, 80(12), M2827–M2836.

By: I. Perez-Diaz *, R. McFeeters*, L. Moeller*, S. Johanningsmeier*, J. Hayes*, D. Fornea*, L. Rosenberg  n, C. Gilbert * ...

author keywords: sustainable processing; cucumber fermentation; low salt; vegetable preservation; chloride waste reduction
MeSH headings : Calcium; Calcium Chloride; Cucumis sativus / microbiology; Fermentation; Food Handling / methods; Food Industry; Humans; Hydrogen-Ion Concentration; Lactic Acid; Lactobacillus plantarum / growth & development; Salts; Sodium; Sodium Chloride; Wastewater / chemistry
TL;DR: This CaCl2 process may be used to produce fermented cucumbers intended to be stored short term in a manner that reduces pollution and waste removal costs. (via Semantic Scholar)
UN Sustainable Development Goal Categories
6. Clean Water and Sanitation (OpenAlex)
Source: Web Of Science
Added: August 6, 2018

2007 journal article

Determination of 5-log reduction times for food pathogens in acidified cucumbers during storage at 10 and 25 degrees C

JOURNAL OF FOOD PROTECTION, 70(11), 2638–2641.

By: F. Breidt n, J. Hayes n & R. McFeeters n

MeSH headings : Adaptation, Physiological; Beverages / microbiology; Colony Count, Microbial; Consumer Product Safety; Cucumis sativus / microbiology; Escherichia coli O157 / growth & development; Escherichia coli O157 / physiology; Food Handling / methods; Food Microbiology; Food Preservation / methods; Humans; Hydrogen-Ion Concentration; Listeria monocytogenes / growth & development; Listeria monocytogenes / physiology; Salmonella enterica / growth & development; Salmonella enterica / physiology; Temperature; Time Factors
TL;DR: E. coli O157:H7 is found to be the most acid-resistant microorganism for the conditions tested, with a predicted time to achieve a 5-log reduction in cell numbers at 10 degrees C of 5.7 days. (via Semantic Scholar)
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2005 journal article

Determination of 5-log pathogen reduction times for heat-processed, acidified vegetable brines

JOURNAL OF FOOD PROTECTION, 68(2), 305–310.

By: F. Breidt*, J. Hayes*, J. Osborne n & R. McFeeters*

MeSH headings : Adaptation, Physiological; Consumer Product Safety; Cucumis sativus / microbiology; Escherichia coli O157 / growth & development; Escherichia coli O157 / physiology; Food Handling / methods; Food Microbiology; Food-Processing Industry / standards; Hot Temperature; Humans; Hydrogen-Ion Concentration; Listeria monocytogenes / growth & development; Listeria monocytogenes / physiology; Models, Biological; Salmonella / growth & development; Salmonella / physiology; Time Factors
TL;DR: Estimated pasteurization times and temperatures needed to assure a 5-log reduction in the numbers of Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella strains in acidified cucumber pickle brines show that current industry pasteurized practices offer a significant margin of safety. (via Semantic Scholar)
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2004 journal article

Independent effects of acetic acid and pH on survival of Escherichia coli in simulated acidified pickle products

JOURNAL OF FOOD PROTECTION, 67(1), 12–18.

By: F. Breidt*, J. Hayes n & R. McFeeters n

MeSH headings : Acetic Acid / pharmacology; Colony Count, Microbial; Dose-Response Relationship, Drug; Escherichia coli O157 / drug effects; Escherichia coli O157 / growth & development; Fermentation; Food Microbiology; Gluconates / pharmacology; Hydrogen-Ion Concentration
TL;DR: Glutamic acid, an amino acid that is known to enhance acid resistance in E. coli and is a component of pickle brines, protected the E. Escherichia coli strains from the specific effects of acetic acid. (via Semantic Scholar)
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

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