Dr. Yi-Cheng Su

staff photo

Professor
Seafood Microbiology and Safety

Department of Food Science and Technology
Seafood Research and Education Center

Research Interests:

  • Microbial growth in seafood during processing and storage
  • Methods for detecting microbial pathogens and toxins in seafood
  • Innovative technologies for increasing quality and shelf life of seafood
  • Post-harvest processes for reducing pathogens in seafood

EDUCATION

PhD (Food Science) - University of Wisconsin-Madison, 1994.

MS (Food Science & Technology) - University of Nebraska-Lincoln, 1989.

BS (Fishery Technology) - National Taiwan Ocean University, 1983.


PROFESSIONAL SERVICES

IFT Aquatic Food Product Division: Chair (2014-2015).

Chinese American Food Society: President (2011-2012).

Editorial Boards: Journal of Aquatic Food Product Technology, Journal of Food Protection, and Journal of Food Safety.

 

PROFESSIONAL AFFILIATIONS

American Society for Microbiology, Chinese American Food Society, Institute of Food Technologists, International Association for Food Protection, Pacific Coast Shellfish Growers Association, Pacific Fisheries Technologists.

 

PUBLICATIONS

Book

Pathogenic Vibrios and Food Safety. 2012. ISBN: 978-1-62100-866-8. Nova Science Publishers, Inc., N.Y.

Book Chapters

Su Y-C, Liu C. 2014. Shellfish Handling and Primary Processing. In: I.S. Boziaris Ed. Seafood Processing: Technology, Quality and Safety, John Wiley & Sons, Ltd., England.

Su Y-C, Daeschel MA. 2013. Sanitation and HACCP. In: JW Park, ed. Surimi and Surimi Seafood, 3rd ed. Marcel Dekker, Inc., New York.

Su Y-C, Daeschel MA, Frazier J, Jaczynski J. 2013. Microbiology and Pasteurization. In: JW Park, ed. Surimi and Surimi Seafood, 3rd ed. Marcel Dekker, N.

Su Y-C. 2012. Vibrio Infections and Food Safety. In: Pathogenic Vibrios and Food Safety, Nova Science Publishers, Inc., Hauppauge, N.Y.

Phuvasate S, Su Y-C. 2012. Vibrio parahaemolyticus. In: Pathogenic Vibrios and Food Safety, Nova Science Publishers, Inc., Hauppauge, N.Y.

Su Y-C, Phuvasate S, Xi D. 2012. Vibrio vulnificus. In: Pathogenic Vibrios and Food Safety, Nova Science Publishers, Inc., Hauppauge, N.Y.

Su Y-C. 2012. Other Pathogenic Vibrios. In: Pathogenic Vibrios and Food Safety, Nova Science Publishers, Inc., Hauppauge, N.Y.

Phuvasate S, Su Y-C. 2012. Depuration. In: Pathogenic Vibrios and Food Safety, Nova Science Publishers, Inc., Hauppauge, N.Y.

Su Y-C, Liu C. 2010. Seafood and Restructured Seafood. In: A Hwang and L Huang, eds, Refrigerated Ready-to-Eat Foods: Microbial Concerns and Control Measures (ISBN: 9781420068627), Taylor & Francis LLC, Boca Raton, Florida.

Su Y-C, Liu C, Hung Y-C. 2007. Electrolyzed Water: principles and applications. In: PC Zhu, ed. New Biocides Development: The Combined Approach of Chemistry and Microbiology. ACS Symposium Series No. 967 (ISBN: 978-0_8412-7405-1), American Chemical Society, Washington, DC.

Su Y-C, Daeschel MA. 2005. Sanitation and HACCP. In: JW Park, ed. Surimi and Surimi Seafood, 2nd ed. Marcel Dekker, Inc., New York.

Su Y-C, Daeschel MA, Frazier J, Jaczynski J. 2005. Microbiology and Pasteurization of Surimi Seafood. In: JW Park, ed. Surimi and Surimi Seafood, 2nd ed. Marcel Dekker, Inc., NY.

Peer-reviewed Article

Liu C, Mou J, Su Y-C. 2016. Behavior of Salmonella and Listeria monocytogenes in Raw Yellowfin Tuna during Cold Storage. Foods 5(1), 16.

Hsieh CH, Shiau CY, Su Y-C, Liu Y-H, Huang Y-R. 2016. Isolation and characterization of collagens from the skin of giant grouper (Epinephelus lanceolatus). J. Aquat. Food Prod. Tech. 25:93-104

Yang J-F, Gao R-C, Wu H-T, Li P-F, Hu X-S, Zhou D-Y, Zhu B-W, Su Y-C. 2015. Analysis of apoptosis in ultraviolet-induced sea cucumber (Stichopus japonicus) melting using terminal seoxynucleotidyl-transferase-mediated dUTP nick end-labeling assay and cleaved aaspase-3 immunohistochemistry. J. Agric. Food Chem. 63(43): 9601-9608.

Deng K, Wu X, Fuentes C, Su Y-C, Welti-Chanes J, Paredes‑Sabja D, Torres JA. 2015. Analysis of Vibrio vulnificus infection risk when consuming depurated raw oysters. J. Food Prot. 78(6):1113-1118.

Phuvasate S, Su Y-C. 2015. Alteration of structure and cellular protein profiles of Vibrio parahaemolyticus cells by high pressure treatment. Food Control 50:831-837.

Serment-Moreno V, Deng K, Wu X, Su, Y-C, Fuentes C, Torres JA, Welti-Chanes J. 2015 Monte Carlo analysis of the product handling and high-pressure treatment effects on the Vibrio vulnificus risk to raw oysters consumers. J. Food Eng. 144:86-92.

Phuvasate S, Su Y-C. 2015. Efficacy of low-temperature high hydrostatic pressure processing in inactivating Vibrio parahaemolyticus in culture suspension and oyster homogenate. Int. J. Food Microbiol. 196:11-15.

Wu X, Su Y-C. 2014. Effects of frozen storage on survival of Staphylococcus aureus and enterotoxin production in pre-cooked tuna meat. J. Food Sci. 79:M1554-M1559.

Wu X, Su Y-C. 2014. Growth of Staphylococcus aureus and enterotoxin production in pre-cooked tuna meat. Food Control 42:63-70.

Xi D, Liu C, Su Y-C. 2014. Impacts of probiotics in post-harvest treatments for reducing Vibrio parahaemolyticus in Pacific oysters (Crassostrea gigas). J. Aquat. Food Prod. Tech. 23:165-174.

Aagesen AM, Phuvasate S, Su Y-C, Hase CC. 2013. Vibrio parahaemolyticus persistence in the Pacific oyster, Crassostrea gigas, is a multifactorial process involving pili and flagella but not type III secretion systems or phase variation. Appl. Environ. Microbiol. 79(10):3303-3305.

Phuvasate S, Su Y-C. 2013. Impact of water salinity and types of oysters on depuration for reducing Vibrio parahaemolyticus in Pacific oysters (Crassostrea gigas). Food Control 32:569-573.

Mahmoud B, Coker R, Su Y-C. 2012. Reduction of Listeria monocytogenes and spoilage bacteria on smoked catfish using X-ray treatments.  Lett. Appl. Microbiol. 54:524-529.

Hwang C-C, Lin C-M, Kung H-F, Huang Y-L, Huang D-F, Su Y-C, Tsai Y-H. 2012. Effect of salt concentrations and drying methods on the quality and formation of histamine in dried milkfish (Chanos chanos). Food Chemistry 135:839-844.

Phuvasate S, Chen MH, Su Y-C. 2012. Reductions of Vibrio parahaemolyticus in Pacific oysters (Crassostrea gigas) by depuration at various temperatures. Food Microbiol. 31:51-56.

Lin C-M, Kung H-F, Huang Y-L, Huang C-Y, Su Y-C, Tsai Y-H. 2012. Histamine production by Raoultella ornithinolytica in canned tuna meat at various storage temperatures. Food Control 25:723-727.

Xi D, Liu C, Su Y-C. 2012. Effects of green tea extract on reducing Vibrio parahaemolyticus and increasing shelf life of oyster meats. Food Control 25:368-373.

Chiu T-S, Su Y-C, Pai J-Y, Chang H-C. 2012. Molecular markers for detection and diagnosis of the giant grouper (Epinephelus lanceolatus). Food Control 24:29-37.

Zhu Y, Li X, Juang Z, Lee L, Su Y. 2011. Improving anti-α-glucosidase activity of douchi koji using a newly isolated strain of Bacillus subtilis B2. Int. J. Food Engin. 7:(1), Article 1.

Liu Z-Y, Chen D, Su Y-C, Zeng M-Y. 2011. Optimization of hydrolysis conditions for the production of the angiotensin-I converting enzyme inhibitory peptides from sea cucumber collagen hydrolysates. J. Aquat. Food Prod. Tech. 20:222-232.

Liu Z, Su Y, Zeng M. 2011. Amino acid composition and functional properties of giant red sea cucumber (Parastichopus californicus) collagen hydrolysates. J. Ocean Univ. China (Oceanic and Coastal Sea Research) 10(1):80-84.

Ma L, Su Y-C. 2011. Validation of high pressure processing for inactivating Vibrio parahaemolyticus in Pacific oysters (Crassostrea gigas). Int. J. Food Microbiol. 144:469-474.

Chang H-C, Chen M-J, Su Y-C, Pai J-Y, Chiu T-S. 2011. Molecular characterizations of pathogenic Vibrio parahaemolyticus isolated from Southern Taiwan oyster-growing environment. Food Control 22:245-251.

Phuvasate S, Su Y-C. 2010. Comparison of lactic acid bacteria fermentation with acid treatments for chitosan production from shrimp waste. J. Aquat. Food Prod. Tech. 19:170-179.

Su Y-C, Yang Q, Hase C. 2010. Refrigerated-Seawater Depuration for Reducing Vibrio parahaemolyticus contamination in Pacific oyster (Crassostrea gigas). J. Food Prot. 73:1111-1115.

Liu W, Shen X, Liu C, Su Y-C. 2010. Vibrio parahaemolyticus in Granulated Ark Shell Clam (Tegillarca granosas): accumulation from water and survival during cold storage and thermal process. Int. J. Food Sci. Technol. 45:670-675.

Liu Z, Oliveira ACM, Su Y-C. 2010. Purification and Characterization of Pepsin-solubilized Collagen from Skin and Connective Tissue of Giant Red Sea Cucumber (Parastichopus californicus). J. Agri. Food Chem. 58:1270-1274.

Phuvasate S, Su Y-C. 2010. Effects of electrolyzed oxidizing water and ice treatments on reducing histamine-producing bacteria on fish skin and food contact surface. Food Control 21(3): 286-291.

Shen X, Liu C, Liu W, Cai Y, Hui Y, Su Y-C. 2009. Effect of temperatures on accumulation and survival of Vibrio parahaemolyticus in oysters (Crassostrea plicatula). Int. J. Food Microbiol. 136(1):129-132.

Lu J, Su Y-C, Liu C. 2009. Antibacterial effect of the salmine against pathogenic Vibrio species. Nat. Prod. Res. Dev. 21(3):461-464.

Liu C, Zhou H, Su Y-C, Li Y, Li J. 2009. Chemical compositions and functional properties of protein isolated from byproduct of Triangle Shell Pearl Mussel (Hyriopsis cumingii). J. Aquat. Food Prod. Technol. 18(2):193–208.

Chae MJ, Cheney D, Su Y-C. 2009. Temperature Effects on the Depuration of Vibrio parahaemolyticus and Vibrio vulnificus from the American Oyster (Crassostrea virginica). J Food Sci. 74:M62-M66.

Liu C, Lu J, Su Y-C. 2009. Effects of flash freezing followed by frozen storage on reducing Vibrio parahaemolyticus in Pacific raw oyster (Crassostrea gigas). J Food Prot. 72:174-177.

Zhu Y-P, Yin L-J, Cheng Y-Q, Yamaki K, Mori Y, Su Y-C, Li L-T. 2008. Effects of sources of carbon and nitrogen on production of α-glucosidase inhibitor by a newly isolated strain of Bacillus subtilis B2. Food Chem. 109(4):737-742.

Shen X, Lu J, Shu Y, Su Y-C, Liu C. 2007. Antibacterial effects of electrolyzed water against harmful bacteria in suspensions and on food processing surfaces. Microbiol. 34(3):90-93.

Chiu T-C, Duan J, Su Y-C. 2007. Characteristics of virulent Vibrio parahaemolyticus isolated from Oregon and Washington. J Food Prot. 70:1011-1016.

Su Y-C, Liu C. 2007. Vibrio parahaemolyticus: a concern of seafood safety: a review. Food Microbiol. 24(6):549-558.

Lu J, Chen R, Shen X, Liu C, Su Y-C. 2007. Investigation of bacterial contamination status in retail oysters in Shanghai. Chin. J. Food Hygie. 19(1):18-20.

Chen R, Lu J, Su Y-C, Liu C. 2007. Risk analysis, detection and control of Vibrio parahaemolyticus in foods. Food Sci. 28 (1):341-347.

Zhou H, Liu Z, Liu C, Li Y, Li J, Su Y-C. 2006. Analysis of nutritional components of Hyriopsis cumingii meat and mantle after the pearl was harvested. Sci. Technol. Food Ind. 27(11):170-173.

Chiu T-C, Duan J, Liu C, Su Y-C. 2006. Efficacy of electrolyzed oxidizing water in inactivating Vibrio parahaemolyticus on kitchen cutting boards and food contact surfaces. Lett. Appl. Microbiol. 43:666-672.

Ren T, Su Y-C. 2006. Effects of electrolyzed oxidizing water on reducing Vibrio parahaemolyticus and Vibrio vulnificus in raw oysters. J. Food Prot. 69:1829-1834.

Liu C, Chen R, Su Y-C. 2006. Bactericidal activity of wine against Vibrio parahaemolyticus in oysters. J. Food Prot. 69:1823-1828.

Liu C, Su Y-C. 2006. Efficacy of electrolyzed oxidizing water on reducing Listeria monocytogenes contamination on seafood processing gloves. Int. J. Food Microbiol. 110:149-154.

Duan J, Liu C, Su Y-C. 2006. Evaluation of a double layer agar plate for direct enumeration of Vibrio parahaemolyticus. J. Food Sci. 71:M77-82.

Liu C, Duan J, Su Y-C. 2006. Effects of electrolyzed oxidizing water on reducing Listeria monocytogenes contamination on seafood processing surfaces. Int. J. Food Microbiol. 106:248-253.

Su Y-C, Duan J, Wu W-H. 2005. Selectivity and specificity of a chromogenic medium for detecting Vibrio parahaemolyticus. J. Food Prot. 68:1454-1456.

Duan J, Su Y-C. 2005. Comparison of a chromogenic medium with thiosulfate-citrate-bile salts-sucrose agar for detecting Vibrio parahaemolyticus. J. Food Sci. 70:M125-128.

Duan J, Su Y-C. 2005. Occurrence of Vibrio parahaemolyticus in Two Oregon Oyster-growing Bays. J. Food Sci. 70:M58-63.

Su Y-C, Duan J, Morrissey MT. 2004. Electron beam irradiation for reducing Listeria monocytogenes contamination on cold-smoked salmon. J. Aqua. Food Prod. Tech. 13:3-11.

Su Y-C, Morrissey MT. 2003. Reducing levels of Listeria monocytogenes contamination on raw salmon with acidified sodium chlorite. J. Food Prot. 66:812-818.

Kim S-H, An H, Wei C-I, Visessanguan W, Benjakul S, Morrissey MT, Su Y-C, and Pitta TP. 2003. Molecular detection of a histamine former, Morganella morganii, in albacore, mackerel, sardine, and a processing plant. J. Food Sci. 68:453-457.