Vivian C.H. Wu

Professor of Microbiology and Food Safety
School of Food and Agriculture
Cooperating Associate Professor of Microbiology
Department of Molecular and Biomedical Sciences

111 Hitchner Hall
vivian.wu@umit.maine.edu
207.581.3101

Degree : Ph.D., Kansas State University, 2002

Research Topic: Food safety and security, natural functional ingredients from plants and fruits, applied microbiology, food fermentation, rapid methods and automation in microbiology, injury of microorganisms, biosensors, and produce safety.

Overview of Research: Safe and healthy food continues to be an important topic. I lead a Pathogenic Microbiology Laboratory. I develop research projects that focus on issues associated with food safety and functions of plant and fruit ingredients in order to meet the long-term goal to reduce illness and death through a safe food supply and healthy food products. I utilize modern and integrative approaches to address both fundamental and applied questions that are relevant to microbial food safety and human health. My current research includes 1) discovery of natural functional ingredients (especially in cranberries and blueberries) to protect human health, and elucidation of mechanisms of action of bioactive compounds against human/foodborne pathogens on cellular and molecular levels, both in vitro and in vivo, 2) the development of advanced methods such as biosensors for the detection and identification of foodborne pathogens using molecular, genomic-based methods and nanotechnology, 3) development of innovative intervention technologies to eliminate microbial contaminations in animal products and produce, 4) risk assessments for food safety, and 5) development of biofuels from food waste or renewable sources.

Representative Publications

Davis, D, X. Guo, C.-S. Lin, S.-H.Chen, and V.C.H. Wu*. 2013. Gold-nanoparticle-modified carbon electrode biosensor for the detection of Listeria monocytogenes. Industrial Biotechnology.In press.

Lacombe, A., C. McGivney, S. Tadepalli, X. Sun, and V.C.H. Wu*. 2013. 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 press.

Wu, V.C.H. 2013. Injured and Stressed Cells. In: Encyclopedia of Food Microbiology 2nd Edition. Editor: C. Batt and M. L. Tortorello. Elsevier Ltd, Oxford, GB. In press.

X. Guo, C.-S.Lin, S.-H.Chen, R.J. Ye, 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., R.W. Li, D. Klims-Zacas, A.S. Kristo, S. Tadepalli, 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(2): 83-93.

Lacombe, A., V.C.H. Wu*, J. White, S. Tadepalli, and A. Enroe. 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. and V.C.H. Wu*. 2011. Use of a simple catalase assay for assessment of aerobic microbial contamination on vegetables. Ann. Microbiol. 61: 231-236.

Wu, V.C.H. 2011. Detection of stressed foodborne microorganisms by conventional and innovative methods. In: Stress Responses in Foodborne Microorganisms. Editor: H.-C. Wong. Nova Publisher, Inc., Hauppauge NY.

Lacombe, A., V.C.H. Wu*, S. Tyler, and K. Edwards. 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 Microbiol. 25: 735-744.

S-H Chen, V.C.H Wu†, and C-H Lin*. 2008. Using oligonucleotide-functionalized Au nanoparticles to rapidly detect foodborne pathogens on a piezoelectric biosensor. J. Microbiol. Meth. 73 (1): 7-17. (†: equal contribution to the first author)

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.* and C.C. Wu. 2008. Filtration and removal of foodborne pathogens using dielectrophoretic phenomena. J. Rapid Meth. Auto. Mic. 16: 69-79.

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.

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 Meth. Auto. Mic. 15 (3): 280-292.

V.C.H., Wu* and Kim, B. 2007. Effect of a simple chlorine dioxide method for controlling five foodborne pathogens, yeasts and molds on blueberries.Food Microbiol. 24: 974-800.

Zheng, X.D.*, T. Yu, B. Hung, and V.C.H. Wu*. 2007. Inhibiting Penicillium expansum infection on pear fruit by Cryptococcus laurentii and cytokinin. Postharvest Biol. Tec. 45: 221-227.

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.

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. The investigation 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., 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 Meth. Auto. Mic. 12: (1) 57-67.

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.*, 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., P. Jitareerat and D.Y.C. Fung*. 2003. Comparison of the Pulsifier and the Stomacher on recovering microorganisms in vegetables. J. Rapid Meth. Auto. Mic. 11: (2) 145-152.

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., 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.

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.