Innovations in Plant-Based Food Safety
Renowned food microbiologist Larry Beuchat talks with contributing editor Jane Caldwell about his body of research.
Long at the forefront of plant-based food safety, retired University of Georgia professor Larry Beuchat was instrumental in evaluating Salmonella in low water activity foods. He remains a world authority on a wealth of topics, from the microbiology of fruits, vegetables, nuts, and legumes to fermented foods and food preservatives.
Beuchat, a Pennsylvania native who grew up on a farm selling produce and flowers at the local farmers market, headed south after college to join University of Georgia G…
Manual Feature
Latest News
Battling Biofilms
In this column, the author describes the stages of biofilm development in food processing plants, methods of removal, and best practices for prevention.
Foodborne Pathogens: The Unusual Suspects
In this article, readers will learn about some of the less common foodborne pathogens.
New Salad Kits, Tomato and Mushroom Juice Blends, Refrigerated Milk from Macadamias
A column describing three new consumer products available for purchase.
Equipped for Food Safety
In this column, the author describes the regulatory and food safety considerations of utilizing principles of sanitary equipment design.
How to Fast Track Your Shelf Life Testing
In this column, the author describes considerations and watchouts when using accelerated shelf-life testing (ASLT), which has emerged as a technique that simulates conventional shelf-life testing in a fraction of the time.