L
Larry R. Beuchat
Researcher at Center for Food Safety
Publications - 294
Citations - 19003
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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Journal ArticleDOI
Performance of mycological media in enumerating desiccated food spoilage yeasts: an interlaboratory study.
Larry R. Beuchat,E. Frändberg,T. Deak,T. Deak,Stella M. Alzamora,Jinru Chen,Sandra N. Guerrero,Aurelio López-Malo,I. Ohlsson,M. Olsen,José M. Peinado,Johan Schnürer,M. I. de Siloniz,Judit Tornai-Lehoczki +13 more
TL;DR: Results from both the interlaboratory study and the storage study support the use of TGYC for enumerating desiccated yeasts and suggest DG18 is not recommended as a general purpose medium for recovering yeasts from a desiccation condition.
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Survival of Salmonella in Cookie and Cracker Sandwiches Containing Inoculated, Low-Water Activity Fillings.
Larry R. Beuchat,David A. Mann +1 more
TL;DR: The ability of Salmonella to survive for at least 182 days in fillings of cookie and cracker sandwiches demonstrates a need to assure that filling ingredients do not contain the pathogen and that contamination does not occur during manufacture.
Journal ArticleDOI
Sensitivity of acid-adapted and acid-shocked Shigella flexneri to reduced pH achieved with acetic, lactic, and propionic acids
TL;DR: Acid-adapted and, to a lesser extent, acid-shocked cells survived at lower pH than did unadapted cells, indicating that prior exposure to mild acidic environment results in increased acid resistance.
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Spore formation by Bacillus cereus in broth as affected by temperature, nutrient availability, and manganese.
TL;DR: A study was done to determine the effect of interacting factors on sporulation of Bacillus cereus in broth and manganese did enhance sporulation in dTSB, and useful information on spore formation by B. cereus is provided.
Journal ArticleDOI
Survival, growth, and inactivation of acid-stressed Shigella flexneri as affected by pH and temperature
TL;DR: Results show that the ability of S. flexneri to survive and grow at a given pH is influenced by previous exposure to acidic environments and by incubation temperature.