Overview of Research Program

Dr. Beuchat's research is in the area of food microbiology.

Pathogenic bacteria under study include Salmonella, Escherichia coli O157:H7 and Listeria monocytogenes. Processes and technologies to eliminate or control the growth of these pathogens in foods are being developed and evaluated.

Growth, survival, death of and toxin production by pathogens in foods as influenced by thermal treatment, pH, acidity, chemical preservatives, water activity and modified atmosphere are being studied.

Research is also being done to develop a selective medium for preservative-resistant yeasts.

New and conventional procedures for killing heat-resistant ascospores of molds in acid foods are being evaluated.

Publications

Books

Doyle, M. P., L. R. Beuchat and T. J. Montville (ed). 2001.Food Microbiology: Fundamentals and Frontiers, 2nd edition. Am. Soc. Microbiol., Washington, D.C. 872 pp.

Beuchat, L. R. 2001. Traditional fermented foods. In: Food Microbiology: Fundamentals and Frontiers, 2nd edition. (M. P. Doyle, L. R. Beuchat and T. J. Montville, ed.) Am. Soc. Microbiology, Washington, D.C. pp. 701-719.

Deak, T. and L. R. Beuchat. 1996. Handbook of Food Spoilage Yeasts. CRC Press, Inc., Boca Raton, FL. 210 pp.

Refereed publications (2010-present)

Brewer SS, Lowe CA, Beuchat LR, Ortega YR. 2021. Survival of Salmonella and Shiga toxin-producing Escherichia coli and changes in indigenous microbiota during fermentation of kombucha made from home-brewing kits. J Food Prot. 84:1366-1373 doi: 10.4315/JFP-20-483.

Chung MY, Kim H, Beuchat LR, Ryu JH. Antimicrobial activities of plant essential oil vapours against Acidovorax citrulli and Xanthomonas campestris on Cucurbitaceae, Brassicaceae and Solanaceae seeds. J Appl Microbiol. 2021 Nov 1. doi: 10.1111/jam.15352.

Qi Y, He Y, Beuchat LR, Zhang W, Deng X. 2020. Glove-mediated transfer of Listeria monocytogenes on fresh-cut cantaloupe. Food Microbiol 88(103396) DOI: 10.1016/j.fm.2019.103396

Lee S, Kim H, Beuchat LR, Kim Y, Ryu JH. 2020. Synergistic antimicrobial activity of oregano and thyme thymol essential oils against Leuconostoc citreum in a laboratory medium and tomato juice. Food Microbiol. 90:103489. doi: 10.1016/j.fm.2020.103489.

Cho Y, Kim H, Beuchat LR, Ryu J-H. 2020. Synergistic activities of gaseous oregano and thyme thymol essential oils against Listeria monocytogenes on surfaces of a laboratory medium and radish sprouts. Food Microbiol. 86: https://doi.org/10.1016/j.fm.2019.103357

Lee S, Kim H, Beuchat LR, Ryu JH. 2019. Development of a decontamination method to inactivate Acidovorax citrulli on Cucurbitaceae seeds without loss of seed viability.  J Sci Food Agric. doi: 10.1002/jsfa.9841.

Kim Y, Kim H, Beuchat LR, Ryu JH. 2019.  Inhibition of Listeria monocytogenes using biofilms of non-pathogenic soil bacteria (Streptomyces spp.) on stainless steel under desiccated condition. Food Microbiol. 79:61-65.

Ji H, Kim H, Beuchat LR, Ryu JH. 2018. Synergistic antimicrobial activities of essential oil vapours against Penicillium corylophilum on a laboratory medium and beef jerky. Int J Food Microbiol. 291:104-110.

Kim, Y, H. Kim, L.R. Beuchat, and J.H. Ryu. 2018. Development of non-pathogenic bacterial biofilms on the surface of stainless steel which are inhibitory to Salmonella enterica. Food Microbiol. 69:136-142. doi: 10.1016/j.fm.2017.08.003.

Kim, Y., H. Kim, L.R. Beuchat, and J.H. Ryu. 2018. Inhibition of Escherichia coli O157:H7 on stainless steel using Pseudomonas veronii biofilms. Lett. Appl. Microbiol. 2018. doi: 10.1111/lam.12866.

Lee G, Kim Y, Kim H, Beuchat LR, Ryu JH. 2018. Antimicrobial activities of gaseous essential oils against Listeria monocytogenes on a laboratory medium and radish sprouts. Int J Food Microbiol. 265:49-54. doi: 10.1016/j.ijfoodmicro.2017.11.001.

Lee H, Beuchat LR, Ryu JH, Kim H. 2018. Inactivation of Salmonella Typhimurium on red chili peppers by treatment with gaseous chlorine dioxide followed by drying. Food Microbiol. 76:78-82.

Beuchat LR, Mann DA, Kelly CA, Ortega YR. 2017. Retention of viability of Salmonella in sucrose as affected by type of inoculum, water activity, and storage temperature. J Food Prot. 80: 1408-1414.

Bang, J., M. Choi, Son, L. R. Beuchat, Y. Kim, H. Kim, and J.-H. Ryu.  2016.  Sanitizing radish seeds by simultaneous treatments with gaseous chlorine dioxide, high relative humidity, and mild temperature.  Int. J. Food Microbiol.  237:150-156.

Beuchat, L.R. and D.A. Mann. 2016. Comparison of new and traditional culture-dependent media for enumerating foodborne yeasts and molds.  J. Food Prot. 79:95-111.

Choi, S., L.R. Beuchat, H. Kim, and J.-H. Ryu. 2016. Viability of sprout seeds as affected by treatment with aqueous chlorine dioxide and dry heat, and reduction of Escherichia coli O157:H7 and Salmonella enterica on pak choi seeds by sequential treatment with chlorine dioxide, drying, and dry heat.  Food Microbiol. 54:127-132.

Son, H., Park, L. R. Beuchat, H. Kim, and J.-H. Ryu.  2016.  Inhibition of Staphyloccoccus aureus by antimicrobial biofilms formed by competitive exclusion microorganisms on stainless steel.  Food Microbiol.  238:165-171

Beuchat, L.R. and D.A. Mann. 2015. Survival of Salmonella in cookie and cracker sandwiches containing inoculated, low-water activity fillings.  J. Food Prot. 78:1828-1834.

Choi, S., H. Jun, J. Bang, S.H. Chung, Y. Kim, B.S. Kim, H. Kim, L.R. Beuchat, and J.H. Ryu. 2015. Behaviour of Aspergillus flavus and Fusarium graminearum on rice as affected by degree of milling, temperature, and relative humidity during storage. Food Microbiol. 46:307-313.

Choi, S., S. Park, Y. Kim, B.S. Kim, L.R. Beuchat, K. Hoikyung, and J.-H. Ryu. 2015. Reduction of Salmonella enterica on the surface of eggshells by seqeuential treatment with aqueous chlorine dioxide and drying.  Int. J. Food Microbiol. 210:84-87.

Park, S., S. Choi, H. Kim, Y. Kim, B.S. Kim, L.R. Beuchat, and J.H. Ryu. 2015. Fate of mesophilic aerobic bacteria and Salmonella enterica on the surface of eggs as affected by chicken feces, storage temperature, and relative humidity. Food Microbiol. 48:200-205.

Seo, H.S., L.R. Beuchat, H. Kim, and J.-H. Ryu. 2015. Development of an experimental apparatus and protocol for determining antimicrobial activities of gaseous plant essential oils.  Int. J. Food Microbiol. 215:95-100.

Bang, J., A. Hong, H. Kim, L.R. Beuchat, M.S. Rhee, Y. Kim, and J.-H. Ryu. 2014. Inactivation of Escherichia coli O157:H7 in biofilm on food-contact surfaces by sequential treatments of aqueous chlorine dioxide and drying.  Int. J. Food Microbiol. 191:129-134.

Beuchat, L.R. and D.A. Mann. 2014. Survival of Salmonella on dried fruits and in aqueous dried fruit homogenates as affected by temperature. J. Food Prot. 77:1102-1109.

Choi, S., H. Jun, J. Bang, S.-H. Chung, Y. Kim, B.-s. Kim, H. Kim, L.R. Beuchat, and J.-H. Ryu. 2014. Behaviour of Aspergillus flavus and Fusarium graminearum on rice as affected by degree of milling, temperature, and relative humidity during storage. Food Microbiol. 46:307-313.

Choi, S., H. Kim, Y. Kim, B.S. Kim, L.R. Beuchat, and J.H. Ryu. 2014. Fate of Bacillus cereus and naturally occurring microbiota on milled rice as affected by temperature and relative humidity.  Food Microbiol. 38:122-127.

Kim, B., Y. Bang, N. Kim, Y. Kim, B.-S. Kim, L.R. Beuchat, and J.-H. Ryu. 2014. Bacillus cereus and Bacillus thuringiensis spores in Korean rice: Prevalence and toxin production as affected by production area and degree of milling. Food Microbiol. 42:89-94.

Nam, H., H.-S. Seo, J. Bang, H. Kim, L.R. Beuchat, and J.-H. Ryu. 2014. Efficacy of gaseous chlorine dioxide in inactivating Bacillus cereus spores attached to and in a biofilm on stainless steel. Int. J. Food Microbiol. 188:122-127.

Ryu, J.-H., M. Kim, E.-G. Kim. L.R. Beuchat, and H. Kim. 2014. Comparison of the microbiological quality of environmentally friendly and conventionally grown vegetables sold at retail markets in Korea.  J. Food Sci. 79:M1739-M1744.

Bang, J., L. R. Beuchat, M. Gu, H.-I. Chang, and J.-H. Ryu.  2013.  Development of a random genomic DNA microarray for the detection and identification of Listeria monocytogenes in milk.  Int. J. Food Microbiol. 161:134-141.

Beuchat, L. R., D. A. Mann, and W. Q. Alali.  2013. Efficacy of sanitizers in reducing Salmonella on pecan nutmeats during cracking and shelling.  J. Food Prot.  76:770-778.

Beuchat, L.R., E. Komitopoulou , H. Beckers, R.P. Betts, F. Bourdichon, S. Fanning, H.M. Joosten, and B.H. Ter Kuile. 2013. Low-water activity foods: Increased concern as vehicles of foodborne pathogens.  J. Food Prot. 76:150-172.

Erickson, M.C., J. Liao, A.S. Payton, C.C. Webb, L. Ma, G. Zhang, I. Flitcroft, M.P. Doyle, and L.R. Beuchat. 2013. Fate of Escherichia coli O157:H7 and Salmonella in soil and lettuce roots as affected by potential home gardening practices. J. Sci. Food Agric. 93:3841-3849.

Gomez-Lopez, V.M., A. Marin, A. Allende, L.R. Beuchat, and M.I. Gil. 2013. Postharvest handling conditions affect internalization of Salmonella in baby spinach during washing. J. Food Prot. 76:1145-1151.

Jun, H., J. Kim, J. Bang, H. Kim, L. R. Beuchat, and J.-H. Ryu.  2013.  Combined effects of plant extracts in inhibiting the growth of Bacillus cereus in reconstituted infant rice cereal.  Int. J. Food Microbiol. 160:260-266.

Kim, S., J. Bang, H. Kim, L.R. Beuchat, and J.-H. Ryu.  2013.  Inactivation of Escherichia coli O157:H7 on stainless steel upon exposure to Paenibacillus polymyxa biofilms.  Int. J. Food Microbiol.  167:328-336.

Beuchat, L.R., D.A. Mann, and W.Q. Alali. 2012. Evaluation of sanitizers for inactivating Salmonella on in-shell pecans and pecan nutmeats.  J. Food Prot. 75:1930-1938.

Alali, W.Q., D.A. Mann, and L.R. Beuchat. 2012. Viability of Salmonella and Listeria monocytogenes in delicatessen salads and hummus as affected by sodium content and storage temperature.  J. Food Prot. 75:1043-1056.

Brooks, J.T., B.T. Matyas, J. Fontana, M.A. DeGroot, L.R. Beuchat, M. Hoekstra, and C.R. Friedman. 2012. An outbreak of Salmonella serotype Typhimurium infections with an unusually long incubation period.  Foodborne Path. Dis. 9:245-248.

Kim, J., J. Bang, L.R. Beuchat, H. Kim, and J.-H. Ryu. 2012. Controlled fermentation of kimchi using naturally occurring antimicrobial agents.  Food Microbiol. 32:20-31.

Kim, H., H. Kim, J. Bang, Y. Kim, L.R. Beuchat, and J.-H. Ryu. 2012. Reduction of Bacillus cereus spores in sikhye, a traditional Korean rice beverage, by modified tyndallization processes with and without carbon dioxide injection.  Lett. Appl. Microbiol. 55:218-223.

Seo, H.S., J. Bang, H. Kim, L.R. Beuchat, S.Y. Cho, and J.H. Ryu. 2012. Development of an antimicrobial sachet containing encapsulated allyl isothiocyanate to inactivate Escherichia coli O157:H7 on spinach leaves.  Int. J. Food Microbiol. 159:136-143.

Bang, J., H. Kim, H. Kim, L.R. Beuchat, Y. Kim, and J.-H. Ryu. 2011. Reduction of Escherichia coli O157:H7 on radish seeds by sequential application of aqueous chlorine dioxide and dry-heat treatment.  Lett. Appl. Microbiol. 53:424-429.

Bang, J., H. Kim, H. Kim, L.R. Beuchat, and J.-H. Ryu. 2011. Combined effects of chlorine dioxide, drying, and dry heat treatments in inactivating microorganisms on radish seeds.  Food Microbiol. 28:114-118.

Bang, J., H. Kim, H. Kim, L.R. Beuchat, and J.-H. Ryu. 2011. Inactivation of Escherichia coli O157:H7 on radish seeds by sequential treatments with chlorine dioxide, drying, and dry heat without loss of seed viability.  Appl. Environ. Microbiol. 77:6680-6686.

Beuchat, L.R. and D.A. Mann. 2011. Inactivation of Salmonella on in-shell pecans during conditioning treatments preceding cracking and shelling.  J. Food Prot. 74:588-602.

Choi, S., J. Bang, H. Kim, L.R. Beuchat, and J.-H. Ryu. 2011. Survival and colonization of Escherichia coli O157:H7 on spinach leaves as affected by inoculum level and carrier, temperature, and relative humidity.  J. Appl. Microbiol. 111:1465-1472.

Beuchat, L.R., and D.A. Mann. 2011. Inactivation of Salmonella on pecan nutmeats by hot air treatment and oil roasting. J. Food Prot. 74:1441-1450.

Bang, J., H. Kim, H. Kim, L.R. Beuchat, and J.H. Ryu. 2011. Combined effects of chlorine dioxide, drying, and dry heat treatments in inactivating microorganisms on radish seeds. Food Microbiol. 28:114-118.

Beuchat, L.R. and D.A. Mann. 2011. Inactivation of Salmonella on in-shell pecans during conditioning treatments preceding cracking and shelling. J. Food Prot. 74:588-602.

Bang, J., L.R. Beuchat, M.B. Gu, H.I. Chang, and J.-H. Ryu. 2010. Identification of Yersinia enterocolitica using a random genomic DNA microarray chip. Lett. Appl. Microbiol. 51:665-560.

Richardson, A.N., L.R. Beuchat, S. Lambert, D. Williams, and M.A. Smith. 2010. Comparison of virulence of three strains of Cronobacter sakazakii in neonatal CD-1 mice. J. Food Prot. 73:849-854.

Beuchat, L.R. and D.A. Mann. 2010. Factors affecting infiltration and survival of Salmonella on in-shell pecans and pecan nutmeats. J. Food Prot. 73:1257-1268.

Beuchat, L.R. and D.A. Mann. 2010. Survival and growth of Salmonella in high-moisture pecan nutmeats, in-shell pecans, inedible nut components, and orchard soil. J. Food Prot. 73:1975-1985.

Erickson, M.C., J. Liao, A.S. Payton, D.G. Riley, C.C. Webb, L.E. Davey, S. Kimbrel, L. Ma, G.D. Zhang, I. Flitcroft, M.P. Doyle, and L.R. Beuchat. 2010. Preharvest internalization of Eschcerichia coli O157:H7 into lettuce leaves, as affected by insect and physical damage. J. Food Prot. 73:1809-1816.

Kim, H., H. Kim, J. Bang, L.R. Beuchat, and J.-H. Ryu. 2010. Synergistic effect of chlorine dioxide and drying treatments for inactivating Escherichia coli O157:H7 on radish seeds. J. Food Prot. 73:1225-1230.

Richardson, A.N., L.R. Beuchat, S. Lambert, D. Williams, and M.A. Smith. 2010. Comparison of virulence of three strains of Cronobacter sakazakii in neonatal CD-1 mice. J. Food Prot. 73:849-854.