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:
(HPTLC) has established itself as the preferred analytical tool for identification of botanical samples. As with any analytical method, validating the HPTLC method is crucial to ensure that it produces reliable, accurate, and reproducible results. In this article, we will explore the process of HPTLC method validation, why it is necessary, and the critical parameters to consider.
Discover how increasing tariffs on agricultural commodities may heighten the risk of food fraud within global supply chains and explore key strategies to safeguard product integrity.
Sugar reduction is a growing priority in product development as consumers seek to address concerns related to sugar consumption. Removing sugar from a formulation presents several challenges beyond just replacing its sweetness. This article walks through considerations that must be made for a successful sugar reduction strategy.
Food safety risks in fruit and vegetable processing environments can come from many different sources. Agricultural items are inherently dirty products, which can introduce risk- including microbial pathogens- to a facility from the outside environment. If your Environmental Monitoring Program (EMP) and sanitation programs are not sufficient to control these risks, these products could be potentially cross contaminating other products that are subsequently processed in the facility. It is therefore imperative that we think about risks from both our incoming products and our processes when designing environmental monitoring programs.
This comprehensive guide dives into the considerations that must be taken when developing a nutritional bar product.
Topics Include:
• Better for You Bar formulation to meet consumer demands
• Cost consideration when formulating a nutritional bar
• Fiber, Sugar, and Protein ingredient functionality in a nutritional bar
Pilot-scale and small-batch production play a critical role in food, beverage, and dietary supplement development. These early stage runs allow companies to fine-tune formulations, troubleshoot production challenges, and test market viability before full-scale commercialization. However, without proper planning, pilot production can lead to costly setbacks. This paper outlines key considerations—including food safety, quality control, production troubleshooting, and packaging—to ensure your pilot runs set the stage for a successful market launch.
Non-culturable presumptive (NCP)- samples that yield positive pathogen detection results by PCR screening methods but do not confirm by cultural methods- can be frustrating and disruptive to clients. These situations are not unique to a testing company or the methods that are run, but it is possible to understand the root causes of NCPs, and to identify additional procedures to reduce the frequency with which they occur and minimize the likelihood of these situations impacting your data.
As winter melts away and the promise of spring invites renewal, it's the perfect time to think about new beginnings, especially when it comes to nurturing our bodies. Join us as we embark on a journey exploring plants that promote women’s health and well-being.
Eight percent of children under age 5 and four percent of adults are allergic to food1. Food allergies trigger immune system responses that can have severe consequences, even in the presence of small amounts of an allergen. For individuals with food allergies, avoiding allergens entirely is crucial, making accurate food testing and labeling by manufacturers essential. The correct identification of allergens ensures consumer safety and prevents life-threatening reactions.
The demand for low- and non-alcoholic beverages is booming, driven by evolving consumer preferences for healthier, more mindful drinking options. But behind this innovation lies a complex challenge: without alcohol’s natural antimicrobial properties, these beverages face a higher risk of spoilage and contamination. Ensuring product safety, shelf stability, and regulatory compliance requires more than careful brewing—it calls for the expertise of a qualified process authority. Here is a look at the key risks, essential testing protocols, and proven strategies to keep your low- and no-alcohol products safe, high-quality, and market-ready.
