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Food Science & Technology: Personnel

Larry Beuchat

Dr. Larry Beuchat

Distinguished Research Professor Emeritus

Center for Food Safety
Department of Food Science & Technology
University of Georgia
Griffin, GA 30223-1791

Office Phone: (770) 412-4740
Email: lbeuchat@uga.edu

Larry Beuchat

Description of Research Interests

  • Dr. Beuchat's research is in the area of food microbiology.
  • Pathogenic bacteria under study include Salmonella, Escherichia coli O157:H7 and Listeria monocytogenes. Processes and technologies to eliminate or control the growth of these pathogens in foods are being developed and evaluated.
  • Growth, survival, death of and toxin production by pathogens in foods as influenced by thermal treatment, pH, acidity, chemical preservatives, water activity and modified atmosphere are being studied.
  • Research is also being done to develop a selective medium for preservative-resistant yeasts.
  • New and conventional procedures for killing heat-resistant ascospores of molds in acid foods are being evaluated.

Books and Chapters

Beuchat, L. R., and R. B. Pegg.  2013.  Improving safety and quality of pecans.  In L. J. Harris (ed.), Improving the Safety and Quality of Nuts.  Woodhead Publ. Ltd., Sawston, UK.  Chapter 13, pp. 297-329.

Harris, L. J., J. R. Shebuski, M. D. Danyluk, M. S. Polumbo, and L. R. Beuchat.  Nuts, seeds, and cereals.  2012.  In M. P. Doyle and R. L. Buchanan (ed.), Food Microbiology:  Fundamentals and Frontiers, Fourth Edition.  ASM Press, Washington, CC.  Chapter 9, pp. 203-221.

Beuchat, L. R., and T. Deak.  2011.  Culture media for detecting and enumerating yeasts and moulds.  In J.E.L. Corry, G. D. W. Curtis, and R. M. Baird (eds.), Handbook of Culture Media for Food and Water, Third Edition.  Royal Society of Chemistry, Cambridge, UK Chapter 23, pp. 557-595.

Beuchat, L. R.  2009.  Food safety issues and the microbiology of mayonnaise, salad dressings, acidic condiments, and mayonnaise-based salads.  In  N. Herida, I. Wesley, and S. Garcia (ed.), Microbiologically Safe Foods.  John Wiley & Sons, Inc., Hoboken, NJ.  Chapter 17, pp. 353-366.

Selected Recent Publications

Choi, S., H. Kim, Y. Kim, B.-S. Kim, L. R. Beuchat, and J.-H. Ryu.  2014.  Fate of Bacillus cereus and naturally occurring microbiota on milled rice as affected by storage temperature and relative humidity.  Food Microbiol.  38:122-127.

Erickson, M. C., J. Liao, A. S. Payton, C. C. Webb, L. Ma, G. Zhang, I. Flitcroft, M. P. Doyle, and L. R. Beuchat.  2013.  Fate of Escherichia coli O157:H7 and Salmonella in soil and lettuce roots as affected by potential home gardening practices.  J. Sci. Food Agric.  93:3841-3849.

Kim, S., J. Bang, H. Kim, L. R. Beuchat, and J.-H. Ryu.  2013.  Inactivation of Escherichia coli O157:H7 on stainless steel upon exposure to Paenibacillus polymyxa biofilm.  Int. J. Food Microbiol.  167:328-336.

Gómez-López, V. M., A. Marin, A. Allende, L. R. Beuchat, and M. I. Gil.  2013.  Postharvest handling conditions affect internalization of Salmonella in baby spinach during washing.  J. Food Prot.  76:1145-1151.

Beuchat, L. R., D. A. Mann, and W. Q. Alali.  2013.  Efficacy of sanitizers in reducing Salmonella on pecan nutmeats during cracking and shelling.  J. Food Prot.  76:770-778.

Beuchat, L. R., E. Komitopoulou, H. Beckers, R. P. Betts, F. Bourdichon, S. Fanning, H. M. Joosten, and B. H. ter Kuile.  2013.  Low-water activity foods: Increased concern as vehicles of foodborne pathogens.  J. Food Prot. 76:150-172.

Jun, H., J. Kim, J. Bang, H. Kim, L. R. Beuchat, and J.-H. Ryu.  2013.  Combined effects of plant extracts in inhibiting the growth of Bacillus cereus in reconstituted infant rice cereal.  Int. J. Food Microbiol. 160:260-266.

Bang, J., L. R. Beuchat, M. Gu, H.-I. Chang, and J.-H. Ryu.  2013.  Development of a random genomic DNA microarray for the detection and identification of Listeria monocytogenes in milk.  Int. J. Food Microbiol. 161:134-141.

Kim, H., H. Kim, J. Bang, Y. Kim, L. R. Beuchat, and J.-H. Ryu.  2012.  Reduction of Bacillus cereus spores in sikhye, a traditional Korean rice beverage, by modified tyndallization processes with and without carbon dioxide injection.  Lett. Appl. Microbiol. 55:218-223.

Seo, H., J. Bang, H. Kim, L. R. Beuchat, S.-C. Cho, and J.-H. Ryu.  2012.  Development of an antimicrobial sachet containing encapsulated allyl isothocyanate to inactive Escherichia coli O157:H7 on spinach leaves.  Int. J. Food Microbiol. 159:136-143.

Kim, J., J. Bang, L. R. Beuchat, H. Kim, and J.-R. Ryu.  2012.  Controlled fermentation of kimchi using naturally occurring antimicrobial agents. Food Microbiol. 32:20-31.

Beuchat, L. R., D. A. Mann, and W. Q. Alali.  2012.  Evaluation of sanitizers for inactivating Salmonella on in-shell pecans and pecan nutmeats.  J. Food Prot. 75:1930-1938.

Alali, W. Q., D. A. Mann, and L. R. Beuchat.  2012.  Viability of Salmonella and Listeria monocytogenes in delicatessan salads and humus as affected by sodium content and storage temperature.  J. Food Prot. 75:1043-1056.

Brooks, J. T., B. T. Matyas, J. Fontana, M. A. DeGroot, L. R. Beuchat, M. Hoekstra, and C. R. Friedman.  2012.  An outbreak of Salmonella serotype Typhimurium infections with an unusually long incubation period. Foodborne Pathogens Dis. 9:245-248.

Choi, S., J. Bang, H. Kim, L. R. Beuchat, and J.-H. Ryu.  2011.  Survival and colonization of Escherichia coli O157:H7 on spinach leaves as affected by inoculum level and carrier, temperature, and relative humidity.  J. Appl. Microbiol. 111:1465-1472.

Petkar, A., W. Q. Alali, M. A. Harrison, and L. R. Beuchat.  2011.  Survival of Salmonella in organic and conventional broiler feed as affected by temperature and water activity.  J. Agric. Food Analyt. Bacteriol. 1:175-185.

Bang, J., H. Kim, H. Kim, L. R. Beuchat, and J.-H. Ryu.  2011.  Reduction of Escherichia coli on radish seeds by sequential treatments with chlorine dioxide, drying, and dry heat without loss of seed viability.  Appl. Environ. Microbiol. 77:6680-6686.

Bang, J., H. Kim, H. Kim, L. R. Beuchat, and J. -H. Ryu.  2011.  Reduction of Escherichia coli O157:H7 on radish seeds by sequential application of aqueous chlorine dioxide and dry heat treatment. Lett. Appl. Microbiol. 53:424-429.

Beuchat, L. R., and D. A. Mann.  2011.  Inactivation of Salmonella on pecan nutmeats by hot air treatment and air roasting.  J. Food Prot. 74:1441-1450.

Bang, J., H. Kim, H. Kim, L. R. Beuchat, and J.-H. Ryu.  2011.  Combined effects of chlorine dioxide, drying, and dry-heat treatment in inactivating microorganisms on radish seeds.  Food Microbiol.  28:114-118.

Beuchat, L. R., and D. A. Mann.  2011.  Inactivation of Salmonella on in-shell pecans during conditioning treatments preceding cracking and shelling.  J. Food Prot.  74:588-602.

Beuchat, L. R., and D. A. Mann.  2011.  Inactivation of Salmonella on in-shell pecans during conditioning treatments preceding cracking and shelling.  J. Food Prot.  74:588-602.

Beuchat, L. R., and D. A. Mann.  2010.  Survival and growth of Salmonella in high-moisture pecan nutmeats, in-shell pecans, inedible nut components, and orchard soil.  J. Food Prot.  73:1975-1985.

Bang, J., L. R. Beuchat, M. B. Gu, H.-I. Chang, and J.-H. Ryu.  2010.  Identification of Yersinia enterocolitica using a random genomic DNA microarray chip.  Lett. Appl. Microbiol.  51:665-670.

Kim, H., H. Kim, J. Bang, L. R. Beuchat, and J.-H. Ryu.  2010.  Synergistic effect of chlorine dioxide and drying treatments for inactivating Escherichia coli O157:H7 on radish seeds.  J. Food Prot.  73:1225-1230.

Richardson, A. N., L. R. Beuchat, S. Lambert, D. Williams, and M. A. Smith.  2010.  Comparison of virulence of three strains of Cronobacter sakazakii in neonatal CD-1 mice.  J. Food Prot.  73:549-554.

Beuchat, L. R., and D. A. Mann.  2010.  Factors affecting infiltration and survival of Salmonella on in-shell pecans and pecan nutmeats.  J. Food Prot.  73:1257-1268.

Erickson, M. C., J. Liao, A. S. Payton, D. G. Riley, C. C. Webb, L. E. Davey, S. Kimbrel, L. Ma, G. Zhang, M. P. Doyle, and L. R. Beuchat.  2010.  Preharvest internalization of Escherichia coli O157:H7 into lettuce leaves, as affected by insect and physical damage.  J. Food Prot.  73:1809-1816.

 

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