Dr. Yi-Cheng Su

staff photo

Associate 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

Chinese American Food Society: President, 2011-2012.

Editorial Board: 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, Global Aquaculture Alliance, Institute of Food Technologists, International Association for Food Protection, Pacific Coast Shellfish Growers Association, Pacific Fisheries Technologists.

 

PUBLICATIONS

Book

Pathogenic Vibrios and Food Safety (17 chapters, 28 contributors from Canada, China, Egypt, Japan, South Korea, Spain and U.S.). Nova Science Publishers, Inc., 400 Oser Avenue, Suite 1600, Hauppauge, N.Y. (In Press).

Book Chapters

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.

Conference Proceedings

Liu C, Wang C, Liu J, Lu J, Su Y-C. Fusion expression of antibacterial peptide salmine from genetically engineered bacteria. 2010 International Conference on Bioinformatics and Biomedical Technology, p.363-370.

Su Y-C. Detection of Vibrio parahaemolyticus with a chromogenic medium. 2005 Symposium on Taiwan-America Agricultural Cooperative Projects, p.113-119.

Peer-reviewed Article

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.

Ingham SC, Su Y-C, Spangenberg DS. 2000. Survival of Salmonella typhimurium and Escherichia coli O157:H7 in cheese brines. Int. J. Food Microbiol. 61:73-79.

Su Y-C, Ingham SC. 2000. Influence of milk centrifugation, brining and ripening conditions in preventing gas formation by Clostridium spp. in Gouda cheese. Int. J. Food Microbiol. 54:147-154.

Su Y-C, Wong ACL. 1998. Production of staphylococcal enterotoxin H under controlled pH and aeration. Int. J. Food Microbiol. 39:87-91.

Su Y-C, Wong ACL. 1997. Current perspectives on detection of staphylococcal enterotoxins: a review. J. Food Prot. 60:195-202.

Su Y-C, Wong ACL. 1996. Detection of staphylococcal enterotoxin H by an enzyme-linked immunosorbent assay. J. Food Prot. 59:327-330.

Su Y-C, Wong ACL. 1995. Identification and purification of a new staphylococcal enterotoxin H. Appl. Environ. Microbiol. 61:1438-1443.

Su Y-C, Taylor SL. 1995. Sulfite analysis of food ingredients - false positive responses with butter flavorings in the optimized Monier-Williams method. Food Additives and Contaminants 12:153-160.

Su Y-C, Wong ACL. 1993. Optimal condition for the production of unidentified staphylococcal enterotoxins. J. Food Prot. 56:313-316.