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…
In this article, readers will learn about some of the less common foodborne pathogens.
A column describing three new consumer products available for purchase.
In this column, the author describes the regulatory and food safety considerations of utilizing principles of sanitary equipment design.
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.