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:
What is spectroscopy? What is the difference between NIR vs. Mid IR? What are the benefits of NIR vs traditional wet chemistry? The team at Eurofins QTA answers these questions and more in this edition of our Ask An Expert blog about infrared spectroscopy.
Gummy supplements continue to trend among consumers, but this matrix can be challenging to test. How does Eurofins address these challenges? Read about the answer from Jeff Stassi, Sr. Analytical Services Manager with Eurofins Food Chemistry Testing in Madison, WI.
Eurofins Craft Technologies recently became a gold member of the Algae Biomass Organization (ABO). Our team is excited to offer discounts and special rates to other ABO members. We answered some common questions about the ABO, membership benefits, and testing with Eurofins in this article.
Phytochemicals are chemicals derived from plants used to test the purity, composition, adulteration, and potency of botanical products. Discover how plant chemistry shapes and motivates botanical product authentication.
Alicyclobacillus is a non-pathogenic spoilage bacteria that silently sours fruit juice products. With the ability to survive commercial pasteurization, Alicyclobacillus causes unpleasant odors in food products that make the products undesirable to consumers. Is your product at risk?
The regulations and requirements surrounding bioengineered foods are confusing, especially when navigating federal regulations and the voluntary non-GMO Project verification. This FAQ answers common questions surrounding the National Bioengineered Food Disclosure Standard, the non-GMO Project, and testing options at Eurofins.
Following the recent webinar titled "Validation of Thermal Processes Applied to Low-Water Activity Foods" experts Shirin Abd and Dr. Wilfredo Ocasio answered some frequently asked questions.
Pathogenic organisms, like Salmonella and E. coli, can grow in low water activity foods, leading to foodborne illness outbreaks. Thermal processes inhibit microbial growth and ensure only safe ingredients and products reach the shelves. Thermal processes must be validated to make sure they fully prevent pathogen growth. This blog outlines what foods may need an LWAF thermal process, what a validation study looks like, and the results the experts at Eurofins provide.
Ethylene oxide is gaining attention in the food regulatory space. EtO was banned as a food fumigant in 1991 in the EU. While ethylene oxide is not banned for use in foods in the United States, it is important to understand the allowed tolerances in the US and EU, especially as regulations continue to evolve and online sales contribute to increasing overseas exports. This article outlines the uses and toxicity of EtO, US and EU regulations, and EtO analysis at Eurofins.
Human milk oligosaccharides are a key component of infant formula. Recent trends, including combining multiple HMOs in a single formula, have complicated analytical testing. Eurofins has an AOAC first action method for testing up to seven HMOs at a time. This blog outlines the benefits and trends of HMOs in infant formula, and Eurofins methods for testing.
