June 3, 2024 • 19 mins
In this episode of Cultivating Curiosity, we explore the long, illustrious career of Larry Beuchat, professor emeritus at UGA's Center for Food Safety. Larry shares his journey from Penn State to Quaker Oats, where he worked on iconic projects like candies for the film "Willy Wonka," and then to UGA, where he spent over 50 years in food safety research. Larry discusses the evolution of research funding, his passion for mentoring students and emerging food safety challenges. He emphasizes the role of prevention and consumer awareness in tackling foodborne illnesses.
Resources:
- The University of Georgia Center for Food Safety (CFS)
- The International Association for Food Protection (IAFP)
- The International Committee on Food Microbiology and Hygiene
Content from CAES:
- Serving up the facts: Food science and safety (podcast)
- Healthy holidays: Food safety tips for gifts and gatherings (podcast)
---
Produced by Jordan Powers and Emily Davenport
Edited by Jordan Powers
Music and sound effects by Mason McClintock, an Athens-based singer, songwriter and storyteller who creates innovative soul-pop music that transcends traditional genre boundaries. Hailing from small-town Southeast Georgia, Mason's influences range from the purest pop to the most powerful gospel. Mason is a former Georgia 4-H'er and University of Georgia graduate! Listen to his music on Spotify.
Almanac is an annual publication that provides a window into the work being done at CAES to make the world increasingly healthy, equitable and sustainable. We are pleased to announce that the 2024 edition is now available online. Explore stories of science in service of humanity and the environment.
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Sound Effect (00:00):
[music]
Emily Davenport (00:01):
Welcome to Cultivating Curiosity, where we
get down and dirty with theexperts on all the ways science
and agriculture touch our livesfrom what we eat to how we live.
I'm Emily Davenport.
Jordan Powers (00:12):
And I'm Jordan Powers, and we're from the
University of Georgia's Collegeof Agricultural and
Environmental Sciences.
Sound Effect (00:19):
[chime]
Jordan Powers (00:21):
We are here with Larry Beuchat, professor
emeritus and distinguishedresearch professor at the UGA
Center for Food Safety inGriffin. Larry, thank you so
much for having us out toGriffin today.
Larry Beuchat (00:31):
Thank you glad to be here.
Jordan Powers (00:33):
Before we get started, can you share your
academic journey and your earlycareer journey with us?
Larry Beuchat (00:39):
My academic journey consists of an
undergraduate degree at PennState University in
horticulture, and that Ifollowed with both MS and PhD
degrees at Michigan StateUniversity in food science, with
an a PhD level minor inmicrobiology and public health.
After graduating, I was employedby the Quaker Oats Company
(01:02):
Research and Development Centerlocated in Barrington, Illinois,
just out of Chicago and I wascharged with the goal of
improving the fermentation ofcrackers.
Emily and Jordan (01:14):
Huh!
Larry Beuchat (01:15):
And that would result in making more crackers
in a shorter period of time andmaking more money for the
company (laughter). And then Iwas at the same time or
subsequently involved in thedevelopment of a breakfast
product that supposedlycontained 1/3 of the minimum
(01:35):
daily requirements for allvitamins and protein and well
calories, which was a difficulttask.
Jordan Powers (01:43):
It's a big job.
Larry Beuchat (01:43):
Yes, and also was involved in the development of
several candies, candy barsmostly, that were then produced
in conjunction with the firstmovie of Willy Wonka.
Emily and Jordan (01:55):
Wow!
Larry Beuchat (01:56):
Because the Quaker Oats Company had some
partnership in that development.
So simultaneously, those cameout in the market. The candy
bars at the time, the WillyWonka and the Chocolate Factory
came on the screen.
Jordan Powers (02:09):
So my six year old is still obsessed with that
movie, the original (laughter).
Larry Beuchat (02:13):
Well, it's been a very popular film. That project
and also the bar project werenot directly associated with
food microbiology, so I lookedaround for an opportunity in
academia, and I came upon one atUniversity of Georgia, Griffin
campus and followed up and 1972until fairly recently, I've been
(02:35):
employed at this location of theUGA College of Ag and
Environmental Sciences.
Emily Davenport (02:39):
It's quite the journey. So you've been at UGA
Griffin for just over 50 years.
What changes have you observedover your tenure here?
Larry Beuchat (02:47):
With regard to research, there have been a lot
of changes. When I came to thislocation and was doing research.
Essentially, all of thefinancial support came from the
college. It was modest, but itwas significant in the sense
that I was able to carry out theresearch I wanted to and make
(03:07):
some progress on developing someof the ideas I had in food
safety. Now that changed overthe years. And now one obviously
cannot depend on financialsupport from the university,
college to carry out research.
So that's one of the biggestchanges. And I think it wasn't
all bad because it encouragedall the faculty to beat the
bushes and to obtain funds thatwere needed to conduct research
(03:31):
that would advance food safetyon a broad scale. Certainly in
the state in the country and inthe world. In our area, our -
that is food safety, foodscience in general, - we
dedicate time to solvingproblems, developing solutions.
But, the solutions we developare not customized for the
(03:51):
person in one location or regionof the world. Everybody eats and
problems associated with foodsafety are many, but among them
they're common throughout theworld. Our commitment to food
safety here, research here togive the people in regulatory,
government, and academicinstitutions, and lay people
(04:12):
ideas to help them avoid illnessassociated with food safety is
one of, I think common in termsof the need for all of the
people the world.
Jordan Powers (04:24):
Wherever you're living in the world,
(overlapping talk from Larry)
Larry Beuchat (04:28):
Eating or yes.
The salmonella doesn't carewhere it's at, it will grow
nicely given the rightconditions in any part of the
world.
Jordan Powers (04:36):
We've done a couple episodes that touch on
food safety now and every timeit's just (gag noise). So, we
had an insider source tell usthat you've retired twice, but
you keep coming back. What drawsyou?
Larry Beuchat (04:50):
I chose to be rehired, got grants, contracts
to support my research, and Isay my research, I'm talking now
students and postdocs that wouldhave been employed in some way,
either part or in whole from thefunds that I would receive from
outside sources. That was atremendous opportunity for me to
continue to contribute to thecollege, to the university, and
(05:14):
to the world, I think inadvancing food safety
information that can be usefulfor solving problems that
existed at that time and some ofwhich still exists. So I was
always intrigued by that. So I,yes, I retired once, was
rehired. But after a while, Igot a bit, I won't say tired,
but of searching for funds tosupport the research and
(05:36):
eventually was not as excitingas it once was. So after eight
years, I decided to retireagain, for real (laughter)
Jordan Powers (05:44):
Yet, here, you are still back talking to us
from the Griffin campus(laughter). The work is never
done.
Emily Davenport (05:51):
It's true.
Larry Beuchat (05:51):
Yeah.
Emily Davenport (05:52):
Can you tell us more about your role as a mentor
and collaborator with otherfaculty and your involvement
with students? How are youlaying the groundwork, or have
you laid the groundwork, for thenext generation of food safety
scientists?
Larry Beuchat (06:06):
If I have any legacy at the university, who
have endured my mentorship
Emily and Jordan (06:14):
[laughter]
Larry Beuchat (06:14):
And have successfully graduated with
their degrees. I had around 52advanced degree students who,
who did their degrees with me.
About a third of PhD studentsand about the other two thirds
of masters, and they have goneout in the world. And they are
doing research in all kinds offood safety areas in
universities and colleges, alsogovernment regulatory agencies,
(06:37):
and companies, food companies.
And I have to feel that theirexperience here at the
University of Georgia Griffincampus was one that really
helped them along their way tosucceed in the current areas in
which they are focusing theirresearch efforts. I really
enjoyed having students. It keptme on my toes, you have to be up
(07:00):
to speed and then some of youare supposed to be knowledgeable
in areas that are advancing veryquickly. And that certainly is
the case for food safety. So,together, myself and students
and postdocs, which have beenvery helpful, we've made, I
think, some significant advancesand my legacy, if there is one,
would be those students who arecarrying on the work that some
(07:21):
of them began here, but most ofthem have developed in new
areas. I've enjoyed that verymuch.
Jordan Powers (07:26):
As someone who's new to academia, speaking for
myself, it's been fascinatingspeaking with some of our
faculty, and they talk aboutthose academic family trees, and
that they can all like trace whothey've learned back to and
faculty can see their studentsgo on. And it's a family tree
just in a different format. Andthat's something really special.
Larry Beuchat (07:42):
I've had one or two, maybe more, refer to me as,
as their dad,
Emily Davenport (07:47):
Aww
Larry Beuchat (07:48):
Or their grandfather (laughter) two
generations removed from theiroriginal degree. So, gives me
some sense of maybe they didappreciate what they went
through. And so it's great toknow that in the end. It takes
some time, but they do come backand compliment me. I'm happy
about that.
Jordan Powers (08:05):
(laughter) That impact is there even if they
don't know it's, it's like yourown kids if they might not
appreciate it in the moment, but(laughter).
Larry Beuchat (08:11):
You got that, right.
Emily and Jordan (08:13):
[laughter]
Jordan Powers (08:14):
Speaking of academia, we know that a big
component of academia ispublishing the research that you
have worked so hard on. You havepublished countless peer
reviewed research papers, canyou explain to our audience who
might not be as familiar theimportance of getting this work
out of the lab and into thehands of other scientists?
Larry Beuchat (08:34):
Oh, the proverbial publish or perish
does exist.
Jordan Powers (08:38):
Ah
Larry Beuchat (08:39):
Regardless of what any faculty member might
think. In food safety, and Ithink many other sciences,
certainly you do research, andif you don't convey, translate,
transfer information that you'vegained from that research to
somebody who can use it, thenthe question is: What good was
it? Of what value was thateffort that you made to get this
(09:00):
information? And what valuewould it be on the other hand to
anyone who can use it? And theanswer is, you've got to publish
or at least convey thisinformation to audiences that
will hear it, listen to it.
Agree with it or not, and goforth. I've always encouraged my
students to publish. I've toldmore than one of them over the
years that in the end, you haveyour thesis, you have your
(09:22):
dissertation, but the world isnot going to run now to
electronic media to read thoseproducts. You also have to
inform the scientific community.
Usually in the form ofconventions, some area in which
there's a large number or even asmall number of participants
that will learn from theresearch that you developed. And
(09:43):
it's also a good way for them tolearn how to speak publicly, to
be able to relate and networkwith people that they will be
rubbing shoulders with perhapsfor the rest of their lives and
to gain some confidence in thework they have done. So
publishing is important. Ico-authored or authored about
560, peer reviewed scientificarticles. Many of which were
(10:06):
from student activities. In theend, I still get comments and
questions about a certain paperthat we published that might be
of interest in terms ofadvancing one or two more steps
to find out other answers thatwere raised in that research. So
yeah, publishing is important.
I've always been comfortablewith writing, I know that some
students are not comfortable.
(10:27):
And that's a challenge that Itook on more than once. But once
they get the hang of it, so tospeak, most of them enjoy it.
They enjoy relating to otherswhat they have done. And that's
an achievement I think I'veenjoyed seeing in students over
the years.
Jordan Powers (10:45):
Seeing that confidence build and then seeing
that end product be a steppingstone,
Larry Beuchat (10:49):
Exactly
Jordan Powers (10:49):
To further their research in the industry. Wow,
that's special.
Emily Davenport (10:53):
As a pioneer in food safety. You've studied some
things that were previouslyunknown and answered questions
about some of the most criticalfood safety concerns. What do
you think the biggest challengesand opportunities will be going
forward?
Larry Beuchat (11:08):
There are some challenges obviously, the more
we know, the less we know.
Emily and Jordan (11:13):
[laughter]
Jordan Powers (11:13):
Oh, I like that
Emily Davenport (11:13):
Yes
Larry Beuchat (11:15):
But with the advancement of genome
sequencing, epidemiologicstudies, those are areas that
need further research attentionand can be used with a lot of
importance in finding a certainfood that may have caused an
outbreak of foodborne illness.
Internationally, if not,certainly in the U.S. This
(11:35):
advancement to date has broughta lot of, I think, dignity to
the science of food safety,epidemiology, and also will
continue, I believe, to theadvance in the future. We have,
of course, a continuingappearance of new
microorganisms. They're not new,because they've been here for
(11:55):
ages probably, but newly knownto our community as causing
foodborne illness. For example,viruses perhaps 10, 20 years
ago, certainly we're notrecognized, at least at a high
level of importance as vehiclesof foodborne illness, but
certainly they are now andnorovirus and hepatitis A and
(12:17):
now other viruses are showing upas a big part of the whole
picture of foodborne illness.
And so I think that's going tobe an advanced area for
research. Also, parasites,certainly, parasites, we have
known for many years that causediseases, but not necessarily
(12:40):
through the consumption of food,but water, in certain parts of
the world. Parasites of somedisease are known as endemic in
those areas. But we realize nowthat parasites too can be
transmitted by food, the food inwhich they happen to habitat are
consumed, and they can causefoodborne illness. And I think
we will see new areas and newparasites making a bigger
(13:02):
splash, if you will, in terms oftheir importance as foodborne
microorganisms that can causeillness on a scale that we might
never have thought of before.
With traveling of so many peopleto so many countries today
versus certainly 20 years ago,and maybe 10 even, and even
greater travel in the future. Weas people are transporting in
(13:23):
our bodies, or on our body,microorganisms that can cause
foodborne illness. So those aresome, I think, the areas that we
will see new advancingtechnologies. Certainly the
common foodborne microorganisms,the salmonellas and the staphs,
and listeria will continue to bea problem throughout the world.
(13:43):
But there'll be others to jointhis group, this club, to
increase the number of organismsthat we should be aware of, try
to control and to eliminate inour food supply. The biggest,
most important, I think, aspectof all of this is that we need
to prevent contamination in thefirst place. If you can prevent
(14:04):
contamination then you don'thave to deal with the outcome
that is foodborne illness orprevent it before the organism
on the food enters the body andtherefore might cause illness.
Jordan Powers (14:18):
Calling it a club just like, struck this visual of
the listeria hanging out withsalmonella (laughter) that's a
club I don't want to be a partof.
Larry Beuchat (14:26):
(overlapping laughter and talk from Emily
agreeing) Unfortunately,sometimes they do hang out
together, they are in the samefood at the same time. So that
would be a bad mix, but ithappens.
Jordan Powers (14:37):
That'll give you heebie jeebies, that's for sure.
So World Food Safety Day happensin June each year. If you could
leave our audience with a foodsafety related takeaway, what
would it be?
Larry Beuchat (14:48):
The general public, those that are not
scientists, I would ask them toplease be aware that unless the
food has been thoroughly cookedand held at the proper
temperature after cooking andnot contaminated with any other
ingredient, including waterafter cooking, then those foods
can be considered, should beconsidered as vehicles of
(15:11):
foodborne illness. Now, notevery food can be cooked and be
edible. We don't cook lettuce,at least, I don't think most of
us do (laughter from Emily). Butwashing produce is important. So
I think leave the consumer withthe idea that they can be part
of the solution to this problem,they can be a big part of the
solution. They can actuallycontribute to solving problems
(15:36):
that exist in terms ofeliminating practices that may
result in the growth ofmicroorganisms capable of
causing foodborne illness.
Common practices in the home, infood establishments,
restaurants, fast food, and soon. Those are very important
parts of the whole effort, thegoal to prevent foodborne
illness or at least minimize itand have a greater assurance
(15:59):
that the food we're eating isnot contaminated, and does not
cause illness. Now there aretwo, maybe more, but certainly
two professional associationsthat come to mind as important
in disseminating information notonly to food scientists, food
safety scientists, but also tothe consumer. And those are the
(16:19):
International Association forFood Protection, is located here
in the United States, but isworldwide and reaches most of
the countries that could benefitby the knowledge that is
available through thatassociation. The second one is
the International Committee onFood, Microbiology and Hygiene.
And they do very similarefforts. They have a large
(16:42):
presence in European countries.
But they do also disseminateinformation, make it available
to people at every level, whocan really benefit by knowing
more about how things should behandled at the home level, at
the food service area. I thinkthose, those associations can be
(17:03):
commended for their benefit tothe food safety of consumers
around the world.
Jordan Powers (17:07):
We will be sure to link both of those in the
show notes so that listeners cango find more information about
them if they so choose.
Emily Davenport (17:14):
Well, we've covered 50 years of your career
in a short podcast episode, isthere anything that we've missed
today that you wanted to leaveour audience with?
Larry Beuchat (17:23):
Just to comment on the importance of support
financially and otherwise, bythe college to keep projects,
such as those at the Centerhere, moving forward in order to
solve some of the problems thatwe've actually dealt with and
will deal with in the future. SoI want to commend the college
over the years for doing that.
There've been up years and downyears, of course, but just to
(17:44):
say that, at least my personalexperience has been a good one
with relation to support, eithermoral or financial or otherwise,
to bring my career along. We'vehad a supportive group along the
way. And I do appreciate that.
Emily Davenport (18:00):
It's great.
Like a little family.
Jordan Powers (18:02):
It is. It is an academic family, and just that
tree that spreads from thepeople that have helped support
you and the people that you'vesupported that are now out there
in the world. You mentioned abook earlier. And I feel like we
can easily write a book justfrom the glimpse that we've seen
into your career here. And asEmily mentioned, it is a very
short podcast episode. But we doappreciate your time today,
Larry. We are very appreciativeof the work that you have put
(18:23):
out there in the world, thedifference that it has made
across the globe, and for yourtime and coming in and talking
to us today. So thank you.
Larry Beuchat (18:29):
Thank you very much. Both of you. I appreciate
it.
Sound Effect (18:31):
[music]
Emily Davenport (18:33):
Thanks for listening to cultivating
curiosity, a podcast produced bythe UGA College of Agricultural
and Environmental Sciences. Aspecial thanks to Mason
McClintock for our music andsound effects. Find more
episodes wherever you get yourpodcasts.
[music]
Emily Davenport (00:01):
Welcome to Cultivating Curiosity, where we
get down and dirty with theexperts on all the ways science
and agriculture touch our livesfrom what we eat to how we live.
I'm Emily Davenport.
Jordan Powers (00:12):
And I'm Jordan Powers, and we're from the
University of Georgia's Collegeof Agricultural and
Environmental Sciences.
Sound Effect (00:19):
[chime]
Jordan Powers (00:21):
We are here with Larry Beuchat, professor
emeritus and distinguishedresearch professor at the UGA
Center for Food Safety inGriffin. Larry, thank you so
much for having us out toGriffin today.
Larry Beuchat (00:31):
Thank you glad to be here.
Jordan Powers (00:33):
Before we get started, can you share your
academic journey and your earlycareer journey with us?
Larry Beuchat (00:39):
My academic journey consists of an
undergraduate degree at PennState University in
horticulture, and that Ifollowed with both MS and PhD
degrees at Michigan StateUniversity in food science, with
an a PhD level minor inmicrobiology and public health.
After graduating, I was employedby the Quaker Oats Company
(01:02):
Research and Development Centerlocated in Barrington, Illinois,
just out of Chicago and I wascharged with the goal of
improving the fermentation ofcrackers.
Emily and Jordan (01:14):
Huh!
Larry Beuchat (01:15):
And that would result in making more crackers
in a shorter period of time andmaking more money for the
company (laughter). And then Iwas at the same time or
subsequently involved in thedevelopment of a breakfast
product that supposedlycontained 1/3 of the minimum
(01:35):
daily requirements for allvitamins and protein and well
calories, which was a difficulttask.
Jordan Powers (01:43):
It's a big job.
Larry Beuchat (01:43):
Yes, and also was involved in the development of
several candies, candy barsmostly, that were then produced
in conjunction with the firstmovie of Willy Wonka.
Emily and Jordan (01:55):
Wow!
Larry Beuchat (01:56):
Because the Quaker Oats Company had some
partnership in that development.
So simultaneously, those cameout in the market. The candy
bars at the time, the WillyWonka and the Chocolate Factory
came on the screen.
Jordan Powers (02:09):
So my six year old is still obsessed with that
movie, the original (laughter).
Larry Beuchat (02:13):
Well, it's been a very popular film. That project
and also the bar project werenot directly associated with
food microbiology, so I lookedaround for an opportunity in
academia, and I came upon one atUniversity of Georgia, Griffin
campus and followed up and 1972until fairly recently, I've been
(02:35):
employed at this location of theUGA College of Ag and
Environmental Sciences.
Emily Davenport (02:39):
It's quite the journey. So you've been at UGA
Griffin for just over 50 years.
What changes have you observedover your tenure here?
Larry Beuchat (02:47):
With regard to research, there have been a lot
of changes. When I came to thislocation and was doing research.
Essentially, all of thefinancial support came from the
college. It was modest, but itwas significant in the sense
that I was able to carry out theresearch I wanted to and make
(03:07):
some progress on developing someof the ideas I had in food
safety. Now that changed overthe years. And now one obviously
cannot depend on financialsupport from the university,
college to carry out research.
So that's one of the biggestchanges. And I think it wasn't
all bad because it encouragedall the faculty to beat the
bushes and to obtain funds thatwere needed to conduct research
(03:31):
that would advance food safetyon a broad scale. Certainly in
the state in the country and inthe world. In our area, our -
that is food safety, foodscience in general, - we
dedicate time to solvingproblems, developing solutions.
But, the solutions we developare not customized for the
(03:51):
person in one location or regionof the world. Everybody eats and
problems associated with foodsafety are many, but among them
they're common throughout theworld. Our commitment to food
safety here, research here togive the people in regulatory,
government, and academicinstitutions, and lay people
(04:12):
ideas to help them avoid illnessassociated with food safety is
one of, I think common in termsof the need for all of the
people the world.
Jordan Powers (04:24):
Wherever you're living in the world,
(overlapping talk from Larry)
Larry Beuchat (04:28):
Eating or yes.
The salmonella doesn't carewhere it's at, it will grow
nicely given the rightconditions in any part of the
world.
Jordan Powers (04:36):
We've done a couple episodes that touch on
food safety now and every timeit's just (gag noise). So, we
had an insider source tell usthat you've retired twice, but
you keep coming back. What drawsyou?
Larry Beuchat (04:50):
I chose to be rehired, got grants, contracts
to support my research, and Isay my research, I'm talking now
students and postdocs that wouldhave been employed in some way,
either part or in whole from thefunds that I would receive from
outside sources. That was atremendous opportunity for me to
continue to contribute to thecollege, to the university, and
(05:14):
to the world, I think inadvancing food safety
information that can be usefulfor solving problems that
existed at that time and some ofwhich still exists. So I was
always intrigued by that. So I,yes, I retired once, was
rehired. But after a while, Igot a bit, I won't say tired,
but of searching for funds tosupport the research and
(05:36):
eventually was not as excitingas it once was. So after eight
years, I decided to retireagain, for real (laughter)
Jordan Powers (05:44):
Yet, here, you are still back talking to us
from the Griffin campus(laughter). The work is never
done.
Emily Davenport (05:51):
It's true.
Larry Beuchat (05:51):
Yeah.
Emily Davenport (05:52):
Can you tell us more about your role as a mentor
and collaborator with otherfaculty and your involvement
with students? How are youlaying the groundwork, or have
you laid the groundwork, for thenext generation of food safety
scientists?
Larry Beuchat (06:06):
If I have any legacy at the university, who
have endured my mentorship
Emily and Jordan (06:14):
[laughter]
Larry Beuchat (06:14):
And have successfully graduated with
their degrees. I had around 52advanced degree students who,
who did their degrees with me.
About a third of PhD studentsand about the other two thirds
of masters, and they have goneout in the world. And they are
doing research in all kinds offood safety areas in
universities and colleges, alsogovernment regulatory agencies,
(06:37):
and companies, food companies.
And I have to feel that theirexperience here at the
University of Georgia Griffincampus was one that really
helped them along their way tosucceed in the current areas in
which they are focusing theirresearch efforts. I really
enjoyed having students. It keptme on my toes, you have to be up
(07:00):
to speed and then some of youare supposed to be knowledgeable
in areas that are advancing veryquickly. And that certainly is
the case for food safety. So,together, myself and students
and postdocs, which have beenvery helpful, we've made, I
think, some significant advancesand my legacy, if there is one,
would be those students who arecarrying on the work that some
(07:21):
of them began here, but most ofthem have developed in new
areas. I've enjoyed that verymuch.
Jordan Powers (07:26):
As someone who's new to academia, speaking for
myself, it's been fascinatingspeaking with some of our
faculty, and they talk aboutthose academic family trees, and
that they can all like trace whothey've learned back to and
faculty can see their studentsgo on. And it's a family tree
just in a different format. Andthat's something really special.
Larry Beuchat (07:42):
I've had one or two, maybe more, refer to me as,
as their dad,
Emily Davenport (07:47):
Aww
Larry Beuchat (07:48):
Or their grandfather (laughter) two
generations removed from theiroriginal degree. So, gives me
some sense of maybe they didappreciate what they went
through. And so it's great toknow that in the end. It takes
some time, but they do come backand compliment me. I'm happy
about that.
Jordan Powers (08:05):
(laughter) That impact is there even if they
don't know it's, it's like yourown kids if they might not
appreciate it in the moment, but(laughter).
Larry Beuchat (08:11):
You got that, right.
Emily and Jordan (08:13):
[laughter]
Jordan Powers (08:14):
Speaking of academia, we know that a big
component of academia ispublishing the research that you
have worked so hard on. You havepublished countless peer
reviewed research papers, canyou explain to our audience who
might not be as familiar theimportance of getting this work
out of the lab and into thehands of other scientists?
Larry Beuchat (08:34):
Oh, the proverbial publish or perish
does exist.
Jordan Powers (08:38):
Ah
Larry Beuchat (08:39):
Regardless of what any faculty member might
think. In food safety, and Ithink many other sciences,
certainly you do research, andif you don't convey, translate,
transfer information that you'vegained from that research to
somebody who can use it, thenthe question is: What good was
it? Of what value was thateffort that you made to get this
(09:00):
information? And what valuewould it be on the other hand to
anyone who can use it? And theanswer is, you've got to publish
or at least convey thisinformation to audiences that
will hear it, listen to it.
Agree with it or not, and goforth. I've always encouraged my
students to publish. I've toldmore than one of them over the
years that in the end, you haveyour thesis, you have your
(09:22):
dissertation, but the world isnot going to run now to
electronic media to read thoseproducts. You also have to
inform the scientific community.
Usually in the form ofconventions, some area in which
there's a large number or even asmall number of participants
that will learn from theresearch that you developed. And
(09:43):
it's also a good way for them tolearn how to speak publicly, to
be able to relate and networkwith people that they will be
rubbing shoulders with perhapsfor the rest of their lives and
to gain some confidence in thework they have done. So
publishing is important. Ico-authored or authored about
560, peer reviewed scientificarticles. Many of which were
(10:06):
from student activities. In theend, I still get comments and
questions about a certain paperthat we published that might be
of interest in terms ofadvancing one or two more steps
to find out other answers thatwere raised in that research. So
yeah, publishing is important.
I've always been comfortablewith writing, I know that some
students are not comfortable.
(10:27):
And that's a challenge that Itook on more than once. But once
they get the hang of it, so tospeak, most of them enjoy it.
They enjoy relating to otherswhat they have done. And that's
an achievement I think I'veenjoyed seeing in students over
the years.
Jordan Powers (10:45):
Seeing that confidence build and then seeing
that end product be a steppingstone,
Larry Beuchat (10:49):
Exactly
Jordan Powers (10:49):
To further their research in the industry. Wow,
that's special.
Emily Davenport (10:53):
As a pioneer in food safety. You've studied some
things that were previouslyunknown and answered questions
about some of the most criticalfood safety concerns. What do
you think the biggest challengesand opportunities will be going
forward?
Larry Beuchat (11:08):
There are some challenges obviously, the more
we know, the less we know.
Emily and Jordan (11:13):
[laughter]
Jordan Powers (11:13):
Oh, I like that
Emily Davenport (11:13):
Yes
Larry Beuchat (11:15):
But with the advancement of genome
sequencing, epidemiologicstudies, those are areas that
need further research attentionand can be used with a lot of
importance in finding a certainfood that may have caused an
outbreak of foodborne illness.
Internationally, if not,certainly in the U.S. This
(11:35):
advancement to date has broughta lot of, I think, dignity to
the science of food safety,epidemiology, and also will
continue, I believe, to theadvance in the future. We have,
of course, a continuingappearance of new
microorganisms. They're not new,because they've been here for
(11:55):
ages probably, but newly knownto our community as causing
foodborne illness. For example,viruses perhaps 10, 20 years
ago, certainly we're notrecognized, at least at a high
level of importance as vehiclesof foodborne illness, but
certainly they are now andnorovirus and hepatitis A and
(12:17):
now other viruses are showing upas a big part of the whole
picture of foodborne illness.
And so I think that's going tobe an advanced area for
research. Also, parasites,certainly, parasites, we have
known for many years that causediseases, but not necessarily
(12:40):
through the consumption of food,but water, in certain parts of
the world. Parasites of somedisease are known as endemic in
those areas. But we realize nowthat parasites too can be
transmitted by food, the food inwhich they happen to habitat are
consumed, and they can causefoodborne illness. And I think
we will see new areas and newparasites making a bigger
(13:02):
splash, if you will, in terms oftheir importance as foodborne
microorganisms that can causeillness on a scale that we might
never have thought of before.
With traveling of so many peopleto so many countries today
versus certainly 20 years ago,and maybe 10 even, and even
greater travel in the future. Weas people are transporting in
(13:23):
our bodies, or on our body,microorganisms that can cause
foodborne illness. So those aresome, I think, the areas that we
will see new advancingtechnologies. Certainly the
common foodborne microorganisms,the salmonellas and the staphs,
and listeria will continue to bea problem throughout the world.
(13:43):
But there'll be others to jointhis group, this club, to
increase the number of organismsthat we should be aware of, try
to control and to eliminate inour food supply. The biggest,
most important, I think, aspectof all of this is that we need
to prevent contamination in thefirst place. If you can prevent
(14:04):
contamination then you don'thave to deal with the outcome
that is foodborne illness orprevent it before the organism
on the food enters the body andtherefore might cause illness.
Jordan Powers (14:18):
Calling it a club just like, struck this visual of
the listeria hanging out withsalmonella (laughter) that's a
club I don't want to be a partof.
Larry Beuchat (14:26):
(overlapping laughter and talk from Emily
agreeing) Unfortunately,sometimes they do hang out
together, they are in the samefood at the same time. So that
would be a bad mix, but ithappens.
Jordan Powers (14:37):
That'll give you heebie jeebies, that's for sure.
So World Food Safety Day happensin June each year. If you could
leave our audience with a foodsafety related takeaway, what
would it be?
Larry Beuchat (14:48):
The general public, those that are not
scientists, I would ask them toplease be aware that unless the
food has been thoroughly cookedand held at the proper
temperature after cooking andnot contaminated with any other
ingredient, including waterafter cooking, then those foods
can be considered, should beconsidered as vehicles of
(15:11):
foodborne illness. Now, notevery food can be cooked and be
edible. We don't cook lettuce,at least, I don't think most of
us do (laughter from Emily). Butwashing produce is important. So
I think leave the consumer withthe idea that they can be part
of the solution to this problem,they can be a big part of the
solution. They can actuallycontribute to solving problems
(15:36):
that exist in terms ofeliminating practices that may
result in the growth ofmicroorganisms capable of
causing foodborne illness.
Common practices in the home, infood establishments,
restaurants, fast food, and soon. Those are very important
parts of the whole effort, thegoal to prevent foodborne
illness or at least minimize itand have a greater assurance
(15:59):
that the food we're eating isnot contaminated, and does not
cause illness. Now there aretwo, maybe more, but certainly
two professional associationsthat come to mind as important
in disseminating information notonly to food scientists, food
safety scientists, but also tothe consumer. And those are the
(16:19):
International Association forFood Protection, is located here
in the United States, but isworldwide and reaches most of
the countries that could benefitby the knowledge that is
available through thatassociation. The second one is
the International Committee onFood, Microbiology and Hygiene.
And they do very similarefforts. They have a large
(16:42):
presence in European countries.
But they do also disseminateinformation, make it available
to people at every level, whocan really benefit by knowing
more about how things should behandled at the home level, at
the food service area. I thinkthose, those associations can be
(17:03):
commended for their benefit tothe food safety of consumers
around the world.
Jordan Powers (17:07):
We will be sure to link both of those in the
show notes so that listeners cango find more information about
them if they so choose.
Emily Davenport (17:14):
Well, we've covered 50 years of your career
in a short podcast episode, isthere anything that we've missed
today that you wanted to leaveour audience with?
Larry Beuchat (17:23):
Just to comment on the importance of support
financially and otherwise, bythe college to keep projects,
such as those at the Centerhere, moving forward in order to
solve some of the problems thatwe've actually dealt with and
will deal with in the future. SoI want to commend the college
over the years for doing that.
There've been up years and downyears, of course, but just to
(17:44):
say that, at least my personalexperience has been a good one
with relation to support, eithermoral or financial or otherwise,
to bring my career along. We'vehad a supportive group along the
way. And I do appreciate that.
Emily Davenport (18:00):
It's great.
Like a little family.
Jordan Powers (18:02):
It is. It is an academic family, and just that
tree that spreads from thepeople that have helped support
you and the people that you'vesupported that are now out there
in the world. You mentioned abook earlier. And I feel like we
can easily write a book justfrom the glimpse that we've seen
into your career here. And asEmily mentioned, it is a very
short podcast episode. But we doappreciate your time today,
Larry. We are very appreciativeof the work that you have put
(18:23):
out there in the world, thedifference that it has made
across the globe, and for yourtime and coming in and talking
to us today. So thank you.
Larry Beuchat (18:29):
Thank you very much. Both of you. I appreciate
it.
Sound Effect (18:31):
[music]
Emily Davenport (18:33):
Thanks for listening to cultivating
curiosity, a podcast produced bythe UGA College of Agricultural
and Environmental Sciences. Aspecial thanks to Mason
McClintock for our music andsound effects. Find more
episodes wherever you get yourpodcasts.
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