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:
MicroTally™ has created an easy, FSIS compliant tool for meat sampling. Learn how Eurofins support can make using this tool even easier.
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.
In this webinar FREMONTA & Eurofins discuss cloth sampling method validation for microbial testing on beef trim. Original airdate November 10, 2022.
Foreign materials in products can be dangerous to consumers and damage a brand's reputation. At Eurofins, our team of experts is equipped to identify the cause of contamination and help come up with the ideal solution for you. The case study outlines our approach to identifying the source of microbial contamination in bottled juice, and how we work with clients to prevent future issues.
Pathogen testing is a key part of product development. It can prevent foodborne outbreaks and protect consumers' health and brand reputation. Before developing a testing plan, it is important to understand how any why testing is conducted. This White Paper provides an overview of the types of pathogens to test for and the testing options at Eurofins.
Cronobacter infection in infants can be deadly, and it is the responsibility of companies to make sure their products are safe. In this article, we explain what Cronobacter is, how it gets in products, and how testing can protect consumers and brand reputation.
This webinar outlines the concept, design and execution of appropriate validation strategies and procedures intended to mitigate microbiological hazards in Low-Water Activity Foods. In the context of FDA regulations, low-water activity foods (LWAF) are those products with a water activity (aw) of less than 0.85. For many decades, these products were believed to present a low microbiological hazard risk. Various food related illness outbreaks, starting with a massive outbreak of salmonellosis due to peanut butter consumption in 2008-2009, raised awareness of the risk resulting from extended survival of pathogens in these products even in the absence of active growth. Original airdate August 23, 2022.
Besides flavor, salt is commonly used as a preservation ingredient to bind available water and help lower the water activity. It helps create conditions that are hard for pathogens to grow in. Learn more how the addition of salt in a smoked salmon product is not very straightforward with removing pathogen risk.
Contaminated peanut butter recalls have wreaked havoc on the food industry. By understanding how to prevent and mitigate risk of Salmonella contamination, we can prevent economic loss and illness. Learn more in this article about why it keeps happening.
