Yi-Cheng Su, Ph.D.

OSU Seafood Laboratory
2001 Marine Drive, Rm. 253, Astoria, OR 97103-3427
Phone: (503)325-4531 Fax: (503)325-2753

Education Experience Research Interests Publications Academic Affiliation Contact Information

EDUCATION

BS (Fishery Technology) - National Taiwan Ocean University, 1983
MS (Food Science & Technology) - University of Nebraska, 1989
Ph.D. (Food Science) - University of Wisconsin-Madison, 1994

EXPERIENCE

Current: Assistant Professor, Department of Food Science & Technology, Oregon State University

1999 - 2001: Quality Assurance Manager, Michael Foods, Inc., Elizabeth, New Jersey

1998 - 1999: Research Fellow, Department of Food Science, University of Wisconsin-Madison

1996 - 1998: Staff Scientist, Covance Laboratories Inc., Madison, Wisconsin

1994 - 1995: Research Associate, Food Research Institute, University of Wisconsin-Madison

RESEARCH INTERESTS

Investigation of microbial growth in seafoods during processing and storage, development of improved methods for detecting microbial pathogens and toxins in seafoods and application of innovative technologies for increasing quality and shelf life of products and reducing pathogens in seafood processing plants and finished products.

Foodborne pathogens of our interests include:

  1. Listeria monocytogenes
  2. Vibrio parahaemolyticus
  3. Staphylococcus aureus
  4. Aeromonas hydrophila

PUBLICATIONS

  1. Su, Y.-C.; Duan, J. and Wu, W.-H. 2005. Selectivity and sensitivity of a chromogenic medium for detecting Vibrio parahaemolyticus. J. Food Prot. 68:1454-1456.
  2. Duan, J. and Su, Y.-C. 2005 Comparison of a chromogenic medium with thiosulfate-citrate-bile salts-sucrose medium for detecting Vibrio parahaemolyticus. J. Food Sci. 70:M125-128.
  3. Su, Y.-C. and Daeschel, M.A. 2005 Sanitation and HACCP in J.W. Park, ed., Surimi and Surimi Seafood, 2nd ed., Marcel Dekker, Inc., New York, pp.141-162.
  4. Su, Y.-C.; Daeschel, M.A.; Frazier, J. and Jaczynski, J. 2005 Microbiology and Pasteurization of Surimi Seafood in J.W. Park, ed., Surimi and Surimi Seafood, 2nd ed., Marcel Dekker, Inc., New York, pp. 583-648.
  5. Duan, J. and Su, Y.-C. 2005 Occurance of Vibrio parahaemolyticus in two Oregon oyster-growing Bays, J. Food Sci., 70:M58-63.
  6. Su, Y.-C.; Duan, J. and Morrissey, M.T. 2004 Electron beam irradiation for reducing Listeria monocytogenes contamination in cold-smoked salmon. JAFPT 13(1):3-11
  7. Su, Y.-C.; Duan, J. and Morrissey, M.T. 2003 Reducing levels of Listeria monocytogenes contamination on raw salmon with acidified sodium chlorite. J. Food Prot. 66:812-818.
  8. Kim, S.-H.; An, H.; Wei, C.-I.; Visessanguan, W.; Benjakul, S.; Morrissey, M.T.; Su, Y.-C. and Pitta, T.P. 2003 Molecular detection of a histamine former, Morganella morganii, in albacore, mackeral, sardine and a processing plant. J. Food Sci. 68:453-457.
  9. Ingham, S. C., Y.-C. Su and D. S. Spangenberg. 2000. Survival of Salmonella typhimurium and Escherichia coli O157:H7 in cheese brines. Int. J. Food Microbiol. 61:73-79
  10. Su, Y.-C. and S. C. Ingham. 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
  11. Su, Y.-C. and A. C. L. Wong. 1998. Production of staphylococcal enterotoxin H under controlled pH and aeration. Int. J. Food Microbiol. 39:87-91
  12. Su, Y.-C. and A. C. L. Wong. 1997. Current perspectives on detection of staphylococcal enterotoxins: A Review. J. Food Prot. 60(2):195-202
  13. Su, Y.-C. and A. C. L. Wong. 1996. Detection of staphylococcal enterotoxin H by an enzyme-linked immunosorbent assay. J. Food Prot. 59(3):327-330
  14. Su, Y.-C. and A. C. L. Wong. 1995. Identification and purification of a new staphylococcal enterotoxin H. Appl. Environ. Microbiol. 61(4):1438-1443
  15. Su, Y.-C. and S. L. Taylor. 1995. Sulfite analysis of food ingredients - false positive responses with butter flavorings in the optimized Monier-Williams method. Food Additives and Contaminants 12(2):153-160
  16. Su, Y.-C. and A. C. L. Wong. 1993. Optimal condition for the production of unidentified staphylococcal enterotoxins. J. Food Protect. 56(4):313-316

ACADEMIC AFFILIATION

  1. American Society for Microbiology
  2. Institute of Food Technologists
  3. International Association for Food Protection
  4. Chinese American Food Society

CONTACT INFORMATION

OSU Seafood Laboratory
2001 Marine Drive, Rm. 253
Astoria, OR 97103-3427
Tel: (503) 325-4531 ext.4
Fax: (503) 325-2753
Email: yi-cheng.su@orst.edu

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