Education
B.S. 1983 - National Taiwan Ocean University, Fishery Technology
M.S. 1989 - University of Nebraska-Lincoln, Food Science & Technology
Ph.D. 1994 - University of Wisconsin-Madison, Food Science

Professional Activities
Institute of Food Technologists
American Society for Microbiology
International Association for Food Protection
Chinese American Food Society

Research Interests
Investigation of microbial growth  o n 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.

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

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.

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 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.

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.

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.

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.

Page updated 09/06/12