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Larry R. Beuchat

Bio: Larry R. Beuchat is an academic researcher from Center for Food Safety. The author has contributed to research in topics: Population & Tryptic soy broth. The author has an hindex of 67, co-authored 290 publications receiving 18016 citations.


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Book
01 Jan 2013
TL;DR: Factors of Special Significance to food Microbiology Microbial Spoilage of Foods Foodborne Pathogenic Bacteria Mycotoxigenic Molds Viruses Foodborne and Waterborne Parasites Preservatives and Preservation Methods Food Fermentations Advanced Techniques in Food Microbiology Index are listed.
Abstract: Factors of Special Significance to Food Microbiology Microbial Spoilage of Foods Foodborne Pathogenic Bacteria Mycotoxigenic Molds Viruses Foodborne and Waterborne Parasites Preservatives and Preservation Methods Food Fermentations Advanced Techniques in Food Microbiology Index

1,872 citations

Journal ArticleDOI
TL;DR: This chapter focuses on this growing area of research with a particular emphasis on human pathogenic microorganisms; however, research related to mitigation treatment effects on nonpathogenic organisms is also included.
Abstract: Scope In response to the current public health concerns with the microbiological safety of fresh and fresh-cut produce, researchers have investigated the efficiency of numerous physical, chemical, and biological methods for reducing the microbiological load of produce. This chapter focuses on this growing area of research with a particular emphasis on human pathogenic microorganisms; however, research related to mitigation treatment effects on nonpathogenic organisms is also included. There have been several reviews that address this topic and they are pointed out throughout the chapter; therefore, the focus here is on the latest and most significant research findings. A matrix (Table V-1) summarizing the characteristics of intervention methods is also included at the end of the chapter.

518 citations

Journal ArticleDOI
TL;DR: A study was undertaken to determine the survival patterns of Salmonella montevideo G4639 on and in tomatoes during storage and the efficacy of chlorine treatment on inactivation of the pathogen.
Abstract: A study was undertaken to determine the survival patterns of Salmonella montevideo G4639 on and in tomatoes during storage and the efficacy of chlorine treatment on inactivation of the pathogen. The population of S. montevideo on the surfaces of inoculated tomatoes stored at 10 degrees C did not change significantly (P < 0.05) throughout an 18-day storage period. Significant increases in population occurred within 7 days and within 1 day when tomatoes were stored at 20 and 30 degrees C, respectively. A significantly higher number of cells was taken up by the core tissue of tomatoes tempered at 25 degrees C when the tomatoes were dipped in a suspension at 10 degrees C compared with the number taken up when the tomatoes were dipped in cell suspensions tempered at 25 or 37 degrees C. Populations remained constant throughout subsequent storage for 8 days at 10 degrees C, regardless of the temperature differential between tomatoes and the dip suspension. Storage of tomatoes at 20 degrees C, however, resulted in significant increases in populations of S. montevideo. Populations of the pathogen on the surfaces and in the core tissues of tomatoes were significantly reduced by dipping for 2 min in a solution containing 60 or 110 ppm (60 or 110 micrograms/ml) chlorine, respectively; however, treatment in solution containing 320 ppm chlorine did not result in complete inactivation. Populations of S. montevideo remained unchanged in chopped tomatoes stored at 5 degrees C for 216 h (9 days) but increased significantly after storage for 96 or 22 h at 20 or 30 degrees C, respectively.(ABSTRACT TRUNCATED AT 250 WORDS)

420 citations

Journal ArticleDOI
TL;DR: Observations on survival and persistence of foodborne pathogens in low-a(w) foods, selected outbreaks of illnesses associated with consumption of these foods, and approaches to minimize safety risks are presented.

378 citations


Cited by
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Journal ArticleDOI
Sara A. Burt1
TL;DR: In vitro studies have demonstrated antibacterial activity of essential oils (EOs) against Listeria monocytogenes, Salmonella typhimurium, Escherichia coli O157:H7, Shigella dysenteria, Bacillus cereus and Staphylococcus aureus at levels between 0.2 and 10 microl ml(-1).

9,091 citations

Journal ArticleDOI
TL;DR: Few microorganisms are as versatile as Escherichia coli; it can also be a highly versatile, and frequently deadly, pathogen.
Abstract: Few microorganisms are as versatile as Escherichia coli. An important member of the normal intestinal microflora of humans and other mammals, E. coli has also been widely exploited as a cloning host in recombinant DNA technology. But E. coli is more than just a laboratory workhorse or harmless intestinal inhabitant; it can also be a highly versatile, and frequently deadly, pathogen. Several different E. coli strains cause diverse intestinal and extraintestinal diseases by means of virulence factors that affect a wide range of cellular processes.

4,583 citations

Journal ArticleDOI
TL;DR: Improved methods for detecting and enumerating the organism in foodstuffs are now available, including those based on the use of monoclonal antibodies, DNA probes, or the polymerase chain reaction, which can help in the prevention and control of human infection.

2,410 citations

Journal ArticleDOI
TL;DR: In this paper, several honey samples (27) from Burkina Faso were analyzed to determine their total phenolic, flavonoid and proline contents as well as their radical scavenging activity.

1,850 citations

Journal ArticleDOI
TL;DR: Changes include the recommendations for PCV rather than PPSV-23 for pneumococcal vaccination, starting some vaccinations earlier post-transplant, and the addition of recommendations for Varivax, HPV vaccine, and (the non-use of) Zostavax vaccine are included.

1,434 citations