Yi Cheng Su

Summary

Affiliation: Oregon State University
Country: USA

Publications

  1. ncbi request reprint Reducing levels of Listeria monocytogenes contamination on raw salmon with acidified sodium chlorite
    Yi Cheng Su
    OSU Seafood Laboratory, Oregon State University, 2001 Marine Drive, Room 253, Astoria, Oregon 97103, USA
    J Food Prot 66:812-8. 2003
  2. ncbi request reprint Refrigerated seawater depuration for reducing Vibrio parahaemolyticus contamination in pacific oyster (Crassostrea gigas)
    Yi Cheng Su
    Seafood Research and Education Center, Oregon State University, Astoria, Oregon 97103, USA
    J Food Prot 73:1111-5. 2010
  3. ncbi request reprint Vibrio parahaemolyticus: a concern of seafood safety
    Yi Cheng Su
    OSU Seafood Laboratory, Oregon State University, 2001 Marine Drive, Room 253, Astoria, OR 97103, USA
    Food Microbiol 24:549-58. 2007
  4. ncbi request reprint Selectivity and specificity of a chromogenic medium for detecting Vibrio parahaemolyticust
    Yi Cheng Su
    OSU Seafood Laboratory, Oregon State University, 2001 Marine Drive, Room 253, Astoria, Oregon 97103, USA
    J Food Prot 68:1454-6. 2005
  5. ncbi request reprint Effects of electrolyzed oxidizing water treatment on reducing Vibrio parahaemolyticus and Vibrio vulnificus in raw oysters
    Tingting Ren
    OSU Seafood Laboratory, Oregon State University, 2001 Marine Drive, Room 253, Astoria, Oregon 97103, USA
    J Food Prot 69:1829-34. 2006
  6. doi request reprint Reductions of Vibrio parahaemolyticus in Pacific oysters (Crassostrea gigas) by depuration at various temperatures
    Sureerat Phuvasate
    Seafood Research and Education Center, Oregon State University, Astoria, OR 97103, USA
    Food Microbiol 31:51-6. 2012
  7. pmc Persistence of Vibrio parahaemolyticus in the Pacific oyster, Crassostrea gigas, is a multifactorial process involving pili and flagella but not type III secretion systems or phase variation
    Alisha M Aagesen
    Department of Biomedical Sciences, Oregon State University, Corvallis, OR, USA
    Appl Environ Microbiol 79:3303-5. 2013
  8. doi request reprint Validation of high pressure processing for inactivating Vibrio parahaemolyticus in Pacific oysters (Crassostrea gigas)
    Lei Ma
    Seafood Research and Education Center, Oregon State University, 2001 Marine Drive, Room 253, Astoria, OR 97103, USA
    Int J Food Microbiol 144:469-74. 2011
  9. ncbi request reprint Efficiency of electrolyzed oxidizing water on reducing Listeria monocytogenes contamination on seafood processing gloves
    Chengchu Liu
    College of Food Science and Technology, Shanghai Fisheries University, 334 Jungong Road, Shanghai 200090, PR China
    Int J Food Microbiol 110:149-54. 2006
  10. ncbi request reprint Bactericidal effects of wine on Vibrio parahaemolyticus in oysters
    Chengchu Liu
    College of Food Science and Technology, Shanghai Fisheries University, 334 Jungong Road, Shanghai 200090, People s Republic of China
    J Food Prot 69:1823-8. 2006

Collaborators

  • Chengchu Liu
  • Sureerat Phuvasate
  • Alisha M Aagesen
  • Lei Ma
  • Tsai Hsin Chiu
  • Jingyun Duan
  • Tingting Ren
  • CLAUDIA C HASE
  • Ming Hui Chen
  • Ruiying Chen

Detail Information

Publications12

  1. ncbi request reprint Reducing levels of Listeria monocytogenes contamination on raw salmon with acidified sodium chlorite
    Yi Cheng Su
    OSU Seafood Laboratory, Oregon State University, 2001 Marine Drive, Room 253, Astoria, Oregon 97103, USA
    J Food Prot 66:812-8. 2003
    ..05) reduced TPCs on the skin of whole salmon and in fillets, as well as L. monocytogenes in fillets. The antimicrobial activity of ASC was enhanced when salmon was washed with ASC solution and stored in ASC ice...
  2. ncbi request reprint Refrigerated seawater depuration for reducing Vibrio parahaemolyticus contamination in pacific oyster (Crassostrea gigas)
    Yi Cheng Su
    Seafood Research and Education Center, Oregon State University, Astoria, Oregon 97103, USA
    J Food Prot 73:1111-5. 2010
    ..parahaemolyticus contamination in Pacific oysters. Further studies are needed to validate the efficacy of the depuration process for reducing naturally accumulated V. parahaemolyticus in oysters...
  3. ncbi request reprint Vibrio parahaemolyticus: a concern of seafood safety
    Yi Cheng Su
    OSU Seafood Laboratory, Oregon State University, 2001 Marine Drive, Room 253, Astoria, OR 97103, USA
    Food Microbiol 24:549-58. 2007
    ..parahaemolyticus food poisoning and provides information on recent development in methods for detecting V. parahaemolyticus and strategies for reducing risk of V. parahaemolyticus infections associated with seafood consumption...
  4. ncbi request reprint Selectivity and specificity of a chromogenic medium for detecting Vibrio parahaemolyticust
    Yi Cheng Su
    OSU Seafood Laboratory, Oregon State University, 2001 Marine Drive, Room 253, Astoria, Oregon 97103, USA
    J Food Prot 68:1454-6. 2005
    ..parahaemolyticus from other species, including V. vulnificus and V. mimicus. Further studies are needed to evaluate the sensitivity and specificity of BCVM for detecting V. parahaemolyticus in foods...
  5. ncbi request reprint Effects of electrolyzed oxidizing water treatment on reducing Vibrio parahaemolyticus and Vibrio vulnificus in raw oysters
    Tingting Ren
    OSU Seafood Laboratory, Oregon State University, 2001 Marine Drive, Room 253, Astoria, Oregon 97103, USA
    J Food Prot 69:1829-34. 2006
    ..However, treatment should be limited to 4 to 6 h to avoid death of oysters. Further studies are needed to determine effects of EO water treatment on sensory characteristics of oysters...
  6. doi request reprint Reductions of Vibrio parahaemolyticus in Pacific oysters (Crassostrea gigas) by depuration at various temperatures
    Sureerat Phuvasate
    Seafood Research and Education Center, Oregon State University, Astoria, OR 97103, USA
    Food Microbiol 31:51-6. 2012
    ..0 log MPN/g after 5 days with no loss of oysters. Depuration at refrigerated temperatures (7-15 °C) can be applied as a post-harvest treatment for reducing V. parahaemolyticus in Pacific oysters...
  7. pmc Persistence of Vibrio parahaemolyticus in the Pacific oyster, Crassostrea gigas, is a multifactorial process involving pili and flagella but not type III secretion systems or phase variation
    Alisha M Aagesen
    Department of Biomedical Sciences, Oregon State University, Corvallis, OR, USA
    Appl Environ Microbiol 79:3303-5. 2013
    ..We show that type I pili, type IV pili, and both flagellar systems contribute to V. parahaemolyticus persistence in Pacific oysters whereas type III secretion systems and phase variation do not...
  8. doi request reprint Validation of high pressure processing for inactivating Vibrio parahaemolyticus in Pacific oysters (Crassostrea gigas)
    Lei Ma
    Seafood Research and Education Center, Oregon State University, 2001 Marine Drive, Room 253, Astoria, OR 97103, USA
    Int J Food Microbiol 144:469-74. 2011
    ..This HPP can be adopted by the shellfish industry as a post harvest process to eliminate V. parahaemolyticus in raw oysters...
  9. ncbi request reprint Efficiency of electrolyzed oxidizing water on reducing Listeria monocytogenes contamination on seafood processing gloves
    Chengchu Liu
    College of Food Science and Technology, Shanghai Fisheries University, 334 Jungong Road, Shanghai 200090, PR China
    Int J Food Microbiol 110:149-54. 2006
    ..EO water could be used as a sanitizer to reduce L. monocytogenes contamination on gloves and reduce the possibility of transferring L. monocytogenes from gloves to RTE seafoods...
  10. ncbi request reprint Bactericidal effects of wine on Vibrio parahaemolyticus in oysters
    Chengchu Liu
    College of Food Science and Technology, Shanghai Fisheries University, 334 Jungong Road, Shanghai 200090, People s Republic of China
    J Food Prot 69:1823-8. 2006
    ..parahaemolyticus if wine is consumed. More studies are needed to determine the bactericidal effects of wine on V. parahaemolyticus in the complicated stomach environment...
  11. ncbi request reprint Effects of electrolyzed oxidizing water on reducing Listeria monocytogenes contamination on seafood processing surfaces
    Chengchu Liu
    College of Food Science and Technology, Shanghai Fisheries University, 334 Jungong Road, Shanghai 200 090, P R China
    Int J Food Microbiol 106:248-53. 2006
    ..Application of EO water following a thorough cleaning process could greatly reduce L. monocytogenes contamination in seafood processing environments...
  12. ncbi request reprint Characteristics of virulent vibrio parahaemolyticus isolated from Oregon and Washington
    Tsai Hsin Chiu
    Department of Food Science, National Penghu University, No 300, Liu Ho Road, Makung City, PengHu County, Taiwan, Republic of China
    J Food Prot 70:1011-6. 2007
    ..These data may be useful in risk assessment of V. parahaemolyticus infections associated with raw oyster consumption in Oregon and Washington...