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
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 sensitivity 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 medium for detecting Vibrio parahaemolyticus . J. Food Sci . 70:M125-128.

Su Y-C, Daeschel MA. 2005. Sanitation and HACCP. In: JW Park, ed. Surimi and Surimi Seafood, 2 nd ed. Marcel Dekker, Inc., New York. p.141-162.

Su Y-C, Daeschel MA, Frazier J, Jaczynski J. 2005. Microbiology and Pasteurization of Surimi Seafood. In: JW Park, ed. Surimi and Surimi Seafood, 2 nd ed. Marcel Dekker, Inc., New York. p.583-648.

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. JAFPT 13(1):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, 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

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

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

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

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

Page updated 07/01/07