Larry R. Beuchat

What is he best known for?

The fields of study he is best known for:

• Food science
• Bacteria
• Botany

His primary areas of investigation include Food science, Microbiology, Inoculation, Bacteria and Salmonella. His biological study spans a wide range of topics, including Microorganism, Contamination, Listeria monocytogenes, Food microbiology and Mesophile. His Microbiology research is multidisciplinary, incorporating elements of Hydrogen peroxide, Enterobacter, Hand sanitizer and Biofilm.

In his study, Biotechnology is inextricably linked to Legume, which falls within the broad field of Inoculation. His study focuses on the intersection of Bacteria and fields such as Enterobacteriaceae with connections in the field of Tryptic soy broth and Salmonella enterica. His research investigates the connection between Salmonella and topics such as Botany that intersect with problems in Food spoilage.

His most cited work include:

• Food microbiology : fundamentals and frontiers (1722 citations)
• Pathogenic Microorganisms Associated with Fresh Produce. (1104 citations)
• Ecological factors influencing survival and growth of human pathogens on raw fruits and vegetables. (723 citations)

What are the main themes of his work throughout his whole career to date?

Food science, Microbiology, Inoculation, Bacteria and Agar are his primary areas of study. Larry R. Beuchat interconnects Listeria monocytogenes, Food microbiology, Salmonella and Botany in the investigation of issues within Food science. His Microbiology research incorporates elements of Biofilm, Hand sanitizer, Bacillus cereus, Tryptic soy broth and Lactic acid.

Larry R. Beuchat has included themes like Legume and Germination in his Inoculation study. His Bacteria study combines topics in areas such as Enterobacteriaceae and Incubation. Larry R. Beuchat focuses mostly in the field of Agar, narrowing it down to topics relating to Yeast and, in certain cases, Food spoilage.

He most often published in these fields:

• Food science (66.46%)
• Microbiology (31.67%)
• Inoculation (18.33%)

What were the highlights of his more recent work (between 2006-2021)?

• Food science (66.46%)
• Microbiology (31.67%)
• Salmonella (13.33%)

In recent papers he was focusing on the following fields of study:

His primary scientific interests are in Food science, Microbiology, Salmonella, Chlorine dioxide and Inoculation. The concepts of his Food science study are interwoven with issues in Listeria monocytogenes, Antimicrobial, Aerobic bacteria and Food microbiology. His study in Microbiology is interdisciplinary in nature, drawing from both Bacteria, Biofilm, Enterobacter and Infant formula.

Within one scientific family, Larry R. Beuchat focuses on topics pertaining to Enterobacteriaceae under Bacteria, and may sometimes address concerns connected to Pathogen. His Salmonella research is multidisciplinary, incorporating perspectives in Food contaminant, Outbreak and Lactic acid. His Chlorine dioxide research includes themes of Human decontamination and Germination.

Between 2006 and 2021, his most popular works were:

• Food microbiology : fundamentals and frontiers (1722 citations)
• Low-water activity foods: increased concern as vehicles of foodborne pathogens (228 citations)
• Juice-Associated Outbreaks of Human Illness in the United States, 1995 through 2005 (218 citations)

In his most recent research, the most cited papers focused on:

• Food science
• Bacteria
• Botany

Larry R. Beuchat focuses on Food science, Microbiology, Salmonella, Food microbiology and Botany. The study incorporates disciplines such as Chlorine dioxide and Aerobic bacteria in addition to Food science. His Microbiology research is multidisciplinary, relying on both Biofilm, Bacteria, Alicyclobacillus and Enterobacter.

His Salmonella research focuses on Outbreak and how it connects with Biotechnology, Ripeness, Cryptosporidium, Environmental health and Hazard analysis and critical control points. His Food microbiology research focuses on Food spoilage and how it relates to Food industry, Food technology, Food safety and Food Preservatives. His Botany research includes elements of Spinach and Horticulture.