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…
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