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Topic: “Detection of Vibrio
Parahaemolyticus and Strategies for Reducing
Infections Associated with Seafood Consumption”
Speaker: Yi-Cheng Su, Associate Professor,
Seafood Research and Education Center, Oregon
State University
Abstract
Vibrio parahaemolyticus is a human pathogen
that is widely distributed in the marine
environments. This organism is frequently
isolated from a variety of raw seafoods,
particularly shellfish. Consumption of raw or
undercooked seafood contaminated with V.
parahaemolyticus may lead to development of
acute gastroenteritis characterized by diarrhea,
headache, vomiting, nausea, and abdominal
cramps. This pathogen is a common cause of
foodborne illnesses in many Asian countries,
including China, Japan, and is
recognized as the leading cause of human
gastroenteritis associated with seafood
consumption in the United States. This
presentation gives an overview of V. 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.
Biography
Dr. Yi-Cheng Su is a professor of Department of
Food Science and Technology and Seafood Research
and Education Center at Oregon State University.
He graduated from the National Taiwan Ocean
University in 1983, received a M.S. degree of
Food Science and Technology at University of
Nebraska-Lincoln in 1989, and a Ph.D. degree of
Food Science at the University of
Wisconsin-Madison in 1994.
Prior to his current
position, Dr. Su was a supervisor of a
microbiology laboratory at Covance Laboratory in
Wisconsin and a senior microbiologist at Michael
Foods in New Jersey. Dr. Su’s research includes
preserving quality and improving shelf-life of
seafood, developing rapid methods for pathogen
detection, and ensuring seafood safety.
Dr. Su is a member of several
professional organizations, including American
Society of Microbiology, Institute of Food
Technologists, International Association for
Food Protection, and Pacific HACCP Advisory
Panel. He has published more than 25 journal
articles and 3 book chapters and is serving on
Editorial Board of Journal of Food Safety.<back>
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