Faculty and Staff - Vivian Chi-Hua Wu
2002 Ph.D. Food Science, Kansas State University, Manhattan, KS
1999 M.S. Food Science, Kansas State University, Manhattan, KS
1997 B.S. Life Science, National Chung-Hsing University, Taiwan
Associate Professor, Tenured with research and teaching appointment, University of Maine, Orono, ME. 2009-present.
Assistant Professor, Tenure-track with research and teaching appointment, University of Maine, Orono, ME. 2003-2009.
Research-Associate-Post-Doctorate Scholar, Kansas State University, Manhattan, KS, 2003.
FSN 238 Applied Food Microbiology and Sanitation (Every spring)
FSN 438 Food Microbiology (Fall, even years)
FSN 538 Food Fermentation (Fall, odd years)
- Discovery of natural functional ingredients to control pathogens and elucidation of mechanisms of action of bioactive compounds on cellular and molecular levels against pathogens.
- Investigation of the beneficial maintenance of native gastrointestinal microbiota through the consumption of functional foods
- Development of advanced methods such as biosensors for the detection and identification of pathogens using molecular, genomic-based methods and nanotechnology
- Application of innovative pathogen intervention technologies for controlling pathogens
- Injury of microorganisms
- Risk Assessments for food Safety
- Development of biofuels from food waste or renewable sources
Control of the emerging food safety threat of Toxoplasma gondii contamination associated with meat and produce
Development of effective intervention measures to maintain and improve food safety for wild blueberries
Simultaneous detection of Shiga toxin-producing Escherichia coli (STEC) and Salmonella from farm to fork
Detection of Foodborne Pathogens using DNA Hybridization Sensors and Immunobiosensor
Sustainable production and processing research for lowbush specialty crop, ME
Health benefits of cranberry and Maine wild blueberry as they relate to gastrointestinal health: An in vitro study of bioactive constituents against foodborne pathogens
Systems Approach to Improving the Sustainability of Wild Blueberry Production
Development of post-harvest practical methods to reduce contaminations of Escherichia coli O157:H7 on fresh produce
Rapid methods and applications of natural ingredients for food safety and security
Development of Quartz Crystal Microbalance sensors to detect foodborne pathogens
Detection of the E. coli O157:H7 sequence using Au nanoparticles for signal amplification and sequence verification on a circulating-flow quartz crystal microbalance DNA sensing system
Development of gold nanoparticles sandwich hybridization sensors for detection of emerging pathogens.
Development of novel protocols for detecting and controlling E. coli O157:H7, Salmonella spp. and Listeria monocytogenes to promote food safety from farm to fork in Maine, USA, Taiwan and Shanghai, China
Study of antimicrobial properties of cranberries and wild blueberries for controlling foodborne pathogens (E. coli O157:H7, L. monocytogenes, Salmonella Typhimurium, and Staphylococcus aureus)
Epidemiological approaches for controlling E. coli O157:H7, L. monocytogenes, and Salmonella spp. in dairy farms in Maine to promote food safety from farm to fork
An interdisciplinary approach to reducing patulin in food through novel sensor development, fungal identification and new processing methods
Maine berries as natural preservatives and the consumer acceptability
Strategies for prevention of potato spoilage during storage and application of Maine potatoes from the microbiology aspect
Practical microbial control approach and antimicrobial properties study for wild blueberries
Polymerase chain reaction-based system for simultaneous detection of foodborne pathogens in agricultural commodities and environmental samples from Maine
Utilizing Cranberries’ Antimicrobial Effect to Protect Human Health against Food Poisoning
Strengthen biotechnological personnel through international collaboration and workshop
Sanitation and microbial control for Maine potatoes and Maine wild blueberries.
Lacombe, A.s, C. McGivneys, S. Tadepalli s, X. Sun, and V.C.H. Wu*. 2012. The effect of American cranberry (Vaccinium macrocarpon) constituents on the growth inhibition, membrane integrity, and injury of Escherichia coli O157:H7 and Listeria monocytogenes in comparison to Lactobacillus rhamnosus. Food Microbiol. In revision.
X. Guos, C.-S. Linc,†, S.-H. Chens, R.J. Yes, V.C.H. Wu*. 2012. A piezoelectic immunosensor for specific capture and enrichment of viable pathogens by the quartz crystal microbalance sensor, followed by detection with antibody-functionalized gold nanoparticles. Biosens. Bioelectron. 38: 177-183.
Lacombe, A.s, R.W. Li, D. Klims-Zacas, A.S. Kristo, S. Tadepalli s, E. Krauss, R. Young, and V.C.H. Wu*. 2012. Lowbush blueberries, Vaccinium angustifolium, modulate the functional potential of nutrient utilization and DNA repair mechanisms in the rat proximal colon microbiota. Functional Foods in Health and Disease. 2(6):228-241.
Zhang, H., L. Zhang, L.-J. Peng, X.-W., Dong, D. Wu, V.C.H. Wu, and P.-Q. Feng. 2012. Quantitative structure-activity relationships of antimicrobial fatty acids and derivatives against Staphylococcus aureus. J. Zhejiang Univ.-Sci. B (Biomed & Biotechnol). 13(1): (available online).
Lacombe, A.s, V.C.H. Wu*, J. White s, S. Tadepalli s, and A. Enroe s. 2012. The Antimicrobial Properties of the Wild Blueberry (Vaccinium angustifolium) fractional components against foodborne pathogens and the conservation of probiotic Lactobacillus rhamnosus. Food Microbiol. 30: 124-131.
X. Sun, Q. Xu, Y. Pang, W. Lan, Y. Zhao, and V.C.H. Wu*. 2012. A loop-mediated isothermal amplification method for rapid detection of Vibrio parahaemolyticus in seafood. Annals of Microbiology. 62: 263-271.
Ye, R. J.s and V.C.H. Wu*. 2010. Use of a simple catalase assay for assessment of aerobic microbial contamination on vegetables. Ann. Microbiol. 61: 231-236.
Lacombe, A.s, V.C.H. Wu*, S. Tylerc, and K. Edwardsc. 2010. Antimicrobial action of the American cranberry constituents, phenolics, anthocyanins, and organic acids, against Escherichia coli O157:H7. Int. J. Food Microbiol. 139:102-107.
Wu, V.C.H. and A. Rioux. 2010. A simple instrument-free gaseous chlorine dioxide method for microbial decontamination of potatoes during storage. Food Microbiol. 27: 179-184.
Wu, V.C.H., X. Qiu, B. de los Reyes, C.S. Lin, and Y.J. Pan. 2009. Application of cranberry concentrate (Vaccinium macrocarpon) to control Escherichia coli O157:H7 in ground beef and its antimicrobial mechanism related to the downregulated slp, hedeA and cfa. Food Microbiol. 26: 32-38.
Wu, V.C.H. 2008. A Review for Injury of Microorganisms. Food Micro. 25: 735-744
Wu, V.C.H., X. Qiu, and Y-H. P Hsieh. 2008. Evaluation of Escherichia coli O157:H7 in apple juice with Cornus fruit (Cornus officinalis Sieb. et Zucc.) extract by conventional media and thin agar layer method. Food Microbiol.25: 190-195.
Wu, V.C.H. and C.C. Wu. 2008. Filtration and removal of foodborne pathogens using dielectrophoretic phenomena. J. Rapid Methods and Auto. in Microbiol. 16: 69-79.
S-H. Chen, V.C.H Wu†, Y-C. Chuang, and C-H. Lin. 2008. Using oligonucleotide-functionalized Au nanoparticles to rapidly detect foodborne pathogens on a piezoelectric biosensor. J Microbiol Methods. 73: 7-17.
Wu, V.C.H., X. Qiu, A. Bushway, and L. Harper. 2008. Antibacterial effect of American cranberries (Vaccinium macrocarpon) on foodborne pathogens. LWT-Food Sci. and Tech. 41: 1834-1841.
Wu, V.C.H., S-H Chen, and C-H Lin. 2007. Real-time detection of Escherichia coli O157:H7 sequence using a circulating-flow system of quartz crystal microbalance. Biosens Bioelectron.
22 (12): 2967-2975.
Zheng, X.D., T.Tu, B. Hung, and V.C.H. Wu. 2007. Inhibiting Penicillium expansum infection on pear fruit by Cryptococcus laurentii and cytokinin. Postharvest Biology and Technology. 45,
Wu, V.C.H. and B. Kim. 2007. Effect of a simple chlorine dioxide method for controlling five foodborne pathogens, yeasts and molds on blueberries. Food Microbiol. 24, 794-800.
Qiu, X. and V.C.H. Wu. 2007. Evaluation of Escherichia coli O157:H7, Listeria monocytogenes, Salmonella Typhimurium, and Staphylococcus aureus in ground beef with cranberry concentrate by Thin Agar Layer Method. J. Rapid Methods and Auto. in Microbiol. 15 (3): 280-292.
Wu, V.C.H. and D.Y.C. Fung. 2006. Simultaneous recovery and detection of four heat-injured foodborne pathogens in ground beef and milk by a four-compartment thin agar layer plate. J. Food Safety. 26 (2) 126-136.
Wu, V.C.H. and D.Y.C. Fung. 2006. Theinvestigation of microbial succession and comparison between deMan Rogosa Sharpe (MRS) and Kang-Fung media in fermented vegetables (pickle). J. Rapid Methods and Auto. in Microbiol. 14: 337-348.
Wu, V.C.H., R.D. Oberst, and D.Y.C. Fung. 2004. Evaluation of a 5’-Nuclease (TaqMan) assay with the thin agar layer Oxyrase® method for the detection of Yersinia enterocolitica in ground pork samples. J. Food Prot. 67 (2) 271-277.
Wu, V.C.H. and D.Y.C. Fung. 2004. An improved method for Iso-Grid Hydrophobic Grid Membrane Filter (HGMF) system to detect heat-injured foodborne pathogens in ground beef. J. Food Sci. 69 (3). 85-89.
Wu, V.C.H, V. Gill, R. Oberst, R. Phebus, and D.Y.C. Fung. 2004. Rapid Protocol (5.25 hr) protocol for the detection of Escherichia coli O157:H7 in raw ground beef by an immuno-capture system (Pathatrix) in combination with Colortrix and CT-SMAC. J. Rapid Methods and Auto. in Microbiol. 12 (1) 57-67.
Wu, V.C.H., M. M. Muenzenberger, S. Kapil, and D.Y.C. Fung. 2003. Stability of SARS-like Coronavirus in ground beef. Food Safety Consortium.
Wu, V.C.H. and D.Y.C. Fung. 2003. Simultaneous recovery of four injured foodborne pathogens in the four-compartment thin agar layer plate. J. Food Sci. 68(2) 646-648.
Wu, V.C.H., P. Jitareerat and D.Y.C. Fung. 2003. Comparison of the Pulsifier and the Stomacher on recovering microorganisms in vegetables. J. Rapid Methods and Auto. in Microbiol. 11 (2) 145-152.
Wu, V.C.H. and D.Y.C. Fung. 2002. Simultaneous recovery and detection of four heat-injured foodborne pathogens in ground beef and milk by a four-compartment thin agar layer plate. Food Safety Consortium. 213-225.
Wu, V.C.H. and D.Y.C. Fung. 2002. Evaluation of recovery capacity in commercial nonselective media and modified nonselective media and the development of thin agar layer Oxyrase® method for recovery of heat-injured foodborne pathogens. Food Safety Consortium. 226-248.
Wu, V.C.H. and D.Y.C. Fung. 2002. Evaluation of the thin agar layer Oxyrase® method for recovery of heat-injured foodborne pathogens in liquid medium and food systems. Food Safety Consortium. 249-270.
Wu, V.C.H., D.Y.C. Fung, and D. H. Kang. 2001. Evaluation of thin agar layer method for recovery of cold-injured foodborne pathogens. J. Rapid Methods and Auto. in Microbiol. 9(1) 11–25.
Wu, V.C.H., D.Y.C. Fung, D.H. Kang, and L.K. Thompson. 2001. Evaluation of thin agar layer method for recovery of acid-injured foodborne pathogens. J. Food Prot. 64(7) 1067–1071.
Wu, V.C.H. and D.Y.C. Fung. 2001. Evaluation of thin agar layer method for recovery of heat-injured foodborne pathogens. J. Food Sci. 66(4) 580–583.
Professional Activities and/or Services
Editorial Board, Journal of Rapid Methods and Automation in Microbiology
Financial & Public Reactions Officer and Organizing Committee Officer of Global Chinese Health Food Symposium. Chicago, IL. 2007
Treasurer, Chinese American Food Society, 2005-Present
Member, Institute of Food Technologists (IFT)
Member, American Society for Microbiology (ASM)
Member, Gamma Sigma Delta Honor Society
Member, Phi Tau Sigma Honor Society
Member, Chinese American Food Society
Member, Chinese American Microbiology Society.
Member, International Association for Food Protection (IAFP)
Joint Appointed/ Adjunct Associate Professor. Department of Biological Science and Technology, Collage of Biological Science and Technology, National Chiao Tung University, Taiwan. June 2008-present.
Joint Appointed/ Adjunct Professor. Shanghai Ocean University, China. June, 2008-present.
Adjunct Professor. School of Biosystems Engineering and Food Science. Zhejiang University, China. June, 2006-present.
Cooperating Chief Scientist and Expert. Zhejiang Test Academy of Food Quality and Safety, China. June, 2006-present.
Co-chair of “Sino-US symposium on food safety control from farm to fork” and “Workshop on Rapid Methods and Automation in Food Microbiology”. 2004
Poster Competition, First Place. Food Safety
Consortium Annual Meeting, Fayetteville, AR. 2003
Poster Competition, Fifth Place. Food Safety
Consortium Annual Meeting, Fayetteville, AR. 2003
The Scholarship Award. Chinese American Food Society. 2002
Poster Competition, Second Place. Rapid Methods and Automation in Microbiology Workshop, Manhattan, KS. 2000
Poster Competition, Second Place. Chinese American Microbiology Society. 2000
Poster Competition. Excellence in Food Science, Manhattan, KS. 2000