J. David Legan, PhD
Director of Science
David earned his Ph.D. in Food Technology from the University of Reading in the UK by modeling the ecology of mixed microbial populations, and then moved to Campden BRI in a variety of microbiological food safety research and client service roles. During that time, he was project lead for the Bacillus component of the UK’s pathogen modeling program. He moved again to Nabisco Research in New Jersey where he ran the corporate microbiology lab and developed a program of preservation technology development and microbial modeling. After the Kraft Foods acquisition, he moved to Chicago to work on Food Safety and Preservation research, and through modeling and validation studies:
- Optimized Oscar Mayer’s use of lactate and diacetate and their naturally cultured alternatives as Listeria-control agents in Ready to Eat meats
- Specified process conditions central to Oscar Mayer’s commercial launch of High Pressure Pasteurization of naturally cured RTE meats
David had responsibility for the Kraft cultures R&D group, developed a partnership to explore microwave sterilization leading to several patents, and led a program that developed an internal proprietary natural antimicrobial commercialized in several Kraft products. Technologies from his group supported approximately $4 billion in annual sales.
After years as a microbiology "client", he is now back in the "provider" role as Director of Science at Eurofins Microbiology Laboratories, Inc., by way of the Covance Food Solutions group based in Madison, WI, which he joined in 2016. In this role, he ensures appropriate method validation, explores new testing technologies, and fields multiple complicated food microbiology questions.
Products that his team has evaluated or developed and launched include:
- The 3M MDS platform in the Madison microbiology laboratory
- Flow cytometry for enumeration of probiotics
- Strain-level confirmation of probiotic identification using the polymerase chain reaction (PCR)
- Next-generation sequencing using the Oxford Nanopore Technologies GridION sequencing platform for microbial identification and microbiome analysis
Below are resources from David:
Learn more about global food security, why it is important, and how food science and technology play an important role in mitigating global food insecurity and reducing food waste.
When developing a new food ingredient or product does it mean to be FDA-compliant? Food grade vs. food-safe, what's the difference? And how is a product generally recognized as safe? Learn more about these FDA terms and if they apply to you.
What tools do you have in place to prevent cross-contact of allergens in your facility? Check out our helpful and comprehensive guide to understanding and implementing a successful food allergen environmental monitoring plan.
This webinar discusses current analytical trends, focusing on low level cannabinoids testing and meeting stringent limits for pesticide residue testing. We briefly review navigating API and OTC testing to meet GMP requirements. Finally, we share updates related to hemp and feed, as well as the certification process of the USHA.
Ethylene oxide is a highly reactive gas used in some countries to inhibit microbial contamination in certain food products.
This poster discusses the method development of Menadione analysis by Supercritical Fluid Chromatography.
We are proud to share this recently published article authored by Dr. Jean Shoeni, Lead Staff Scientist, Eurofins Microbiology Laboratories, Inc. which provides tools to reduce measurement uncertainty and strengthen the reliability of probiotic enumerations by using analytical procedure lifecycle management (APLM).
New Rapid Pathogen Testing Services. Eurofins Microbiology Laboratories, Inc. is pleased to share our new Enteric Pathogen Risk Indicator (EPRI™) Testing. This new service is a rapid approach to risk identification and management using fast genetic technology (PCR) with the benefits of an indicator test. In addition, we can screen for Salmonella and Shiga toxigenic E. coli at the same time in one assay.
Learn more about the similarities and differences between the terms: fraud, defense, authenticity, and adulteration when it comes to foods, ingredients, and supplements.
Both Good Laboratory Practices (GLP) and Good Manufacturing Practices (GMP) can apply to testing needed for your raw materials and products. Learn how they apply during different phases of the product development process.
