Last updated on Thursday, May 9, 2024
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 Name : Yong Li
Title : Professor
Unit : Department of Human Nutrition, Food & Animal Sciences
Address : 1955 East West Road
Honolulu, HI 96822
Room : Ag Sciences Building 302C
Phone : (808) 956-6408
Fax : (808) 956-4024
E-mail : liyong@hawaii.edu
Specialties : Food Microbiology, Food Safety
Professional Prep/Appointments :
• M.A. Statistics, University of Missouri-Columbia, 2005
• Ph.D. Food Science, University of Missouri-Columbia, 2004
• M.S. Microbiology, China Agricultural University, China, 1997
• B.S. Microbiology, China Agricultural University, China, 1994
Projects :
• PI. Prebiotic and antimicrobial potential of tropical commodities. USDA-ARS. 2018-2024
• CoPI, with Jun, S., and Ho, K. Electric and magnetic field-based supercooling technology to ensure the freshness in the food supply chain. USDA-AFRI. 2021-2024
• CoPI, with Ho, K., and Jun, S. Empowering underrepresented graduate students with advanced research training in Food Science. USDA-AFRI. 2022-2027
• PI, with Odani, J., Klinger-Bowen, R., and Brodsky, M.C. Detection and Control of finfish pathogens in Hawaiian aquaculture. Center for Tropical and Subtropical Aquaculture. 2023-2024
Selected Courses Taught:
• FSHN 403. Microbiology of Foods
• FSHN 440. Food Safety
• FSHN 494. Food Science Capstone
• FSHN 701. Rapid Detection and Fingerprinting of Microbes in Food
Research Interests :
• Novel detection methods for foodborne pathogens
• Natural antimicrobials and alternative sanitation techniques
• Prebiotics, probiotics and gut health
• Microbial survival and virulence during food processing
Selected Recent Publications :
Saxby, S.M., Dong, L., Ho,
K.K.H.Y., Lee, C.N., Wall, M., and Li, Y. 2024. Nutritional,
physicochemical, and functional properties of Hawaiian taro (Colocasia
esculenta) flours: A comparative study. Journal of Food Science. DOI: https://doi.org/10.1111/1750-3841.17053
Dong, L., Wall, M., and Li, Y. 2023. Behaviors of Salmonella Typhimurium and Listeria monocytogenes on whole avocado during storage at 21 or 7°C and their reduction by aqueous chlorine dioxide and peroxyacetic acid. LWT-Food Science and Technology 173: Article No. 114359. DOI: https://doi.org/10.1016/j.lwt.2022.114359
Wu, B., Hu, J.S., and Li, Y. 2022. Development of an ultra-sensitive single-tube nested PCR assay for rapid detection of Campylobacter jejuni in ground chicken. Food Microbiology 106: Article No. 104052. DOI: https://doi.org/10.1016/j.fm.2022.104052
Dong, L., Wall, M., and Li, Y. 2022. Aqueous chlorine dioxide generated with organic acids have higher antimicrobial efficacy than those generated with inorganic acids. International Journal of Food Microbiology 369: Article No. 109632. DOI: https://doi.org/10.1016/j.ijfoodmicro.2022.109632
Liu, X., Wu, B., Nakamoto, S.T., Imamura, J.L., and Li, Y. 2022. Inhibition of Listeria monocytogenes and Escherichia coli O157:H7 growth by ohelo berry (Vaccinium calycinum) fractions: anthocyanins, non-anthocyanins phenolics, and organic acids. Microorganisms 10: Article No. 2231. DOI: https://doi.org/10.3390/microorganisms10112231
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