Food Science & Technology Programme
Department of Chemistry
Tel: (65)-6516 1136
Fax: (65)-6775 7895
B.S. and M.S. Department of Food Engineering, Kyungnam University (Korea)
Ph.D. Department of Food Science and Technology, Mississippi State University, (USA)
Postdoctoral Research Associate, Department of Food Science and Human Nutrition, University of Florida (USA)
Research Food Technologist, Food Safety Intervention Technologies Research Unit, Eastern Regional Research Center, Agricultural Research Service, United States Department of Agriculture (USA)
Zheng, Q. W., Mikš-Krajnik, M., Yang, Y.S., Lee, S. M., Lee, S. C. and Yuk, H. G.* 2016. Evaluation of real-time PCR coupled with immunomagnetic separation or centrifugation for the detection of healthy and sanitizer-injured Salmonella spp. on mung bean sprouts. International Journal Food Microbiology. 222:48-55.
Kumar, A., Ghate, V., Kim, M.J., Zhou, W.B., Khoo, G. H. and Yuk, H. G.* 2016. Antibacterial efficacy of 405, 460 and 520 nm light emitting diodes on Lactobacillus plantarum, Staphylococcus aureus and Vibrio parahaemolyticus. Journal of Applied Microbiology. 120:49-56.
Yang, Y.S., Mikš-Krajnik, M, Zheng, Q.W., Lee, S.B., Lee, S.C. and Yuk, H.G.* 2016. Biofilm formation of Salmonella Enteritidis under food-related environmental stress conditions and its subsequent resistance to chlorine treatment. Food Microbiology. 54:98-105.
Mikš-Krajnik, M., Yoon, Y. J. Ukuku, D.K. and Yuk, H. G.* 2016. Volatile chemical spoilage indexes of raw Atlantic salmon (Salmo salar) stored under aerobic condition in relation to microbiological and sensory shelf lives. Food Microbiology. 53:182-191.
Mikš-Krajnik, M., Lim, H.S.Y., Zheng, Q.W., Turner, M. and Yuk, H.G.* 2016. Loop-mediated isothermal amplication (LAMP) coupled with bioluminescence for the detection of Listeria monocytogenes at low levels on food contact surfaces. Food Control. 60:237-240.
Kim, M.J., Mikš-Krajnik, M., Kumar A. and Yuk, H.G.* 2016. Inactivation by 405±5 nm light emitting diode on Escherichia coli O157:H7, Salmonella Typhimurium, and Shigella sonnei under refrigerated condition might be due to the loss of membrane integrity. Food Control. 59:99-107.
Kim, M.J., Mikš-Krajnik, M., Kumar, A. and Yuk, H. G.* 2015. Antibacterial effect and mechanism of high-intensity 405±5 nm light emitting diode on Bacillus cereus, Listeria monocytogenes, and Staphylococcus aureus under refrigerated condition. Journal of Photochemistry and Photobiology B: Biology. 153:33-39.
Zheng, Q.W., Mikš-Krajnik, M., D’Souza, C., Yang, Y.S., Heo, D.J., Kim, S.K., Lee, S.C. and Yuk, H.G.* 2015. Growth of healthy and sanitizer-injured Salmonella cells on mung bean sprouts in different commercial enrichment broths. Food Microbiology. 52:159-168.
Ghate. V., Kumar, A., Zhou, W.B. and Yuk, H.G.* 2015. Effect of organic acids on the photodynamic inactivation of selected foodborne pathogens using 461 nm LEDs. Food Control. 57:333-340.
Tan, S.Y., Mikš-Krajnik, M., Neo, S. Y., Tan, A., Khoo, G.H., and Yuk, H.G.* 2015. Effectiveness of various sanitizer treatments for inactivating natural microflora and Salmonella spp. on turnip (Pachyrhizus erosus). Food Control. 54:216-224.
Kumar, A., Ghate, V., Kim, M.J., Zhou, W.B., Khoo, G.H. and Yuk, H.G.* 2015. Kinetics of bacterial inactivation by 405 nm and 520 nm light emitting diodes and the role of endogenous coproporphyrin on bacterial susceptibility. Journal of Photochemistry and Photobiology B: Biology. 149:37-44.
Lim, S. Y. H., Zheng, Q. W., Mikš-Krajnik, M., Turner, M. and Yuk, H. G.* 2015. Evaluation of commercial kit based on loop-mediated isothermal amplification for rapid detection of low levels of uninjured and injured Salmonella on duck meat, bean sprouts and fishballs in Singapore. Journal of Food Protection. 78:1203-1207.
Yang, Y. S., Kumar, A., Zheng, Q. W., and Yuk, H. G.* 2015. Preacclimation alters Salmonella Enteritidis surface properties and its initial attachment to food contact surfaces. Colloids and Surfaces B: Biointerfaces. 128:577-585.
Ghate, V., Leong, A.L., Kumar, A. Bang, W.S., Zhou, W. and Yuk, H.G.* 2015. Enhancing the antibacterial effect of 461 and 521 nm light emitting diodes on selected foodborne pathogens in trypticase soy broth by acidic and alkaline pH conditions. Food Microbiology. 48:49-57.
Yang, Y. S., Khoo, W. J., Zheng, Q. W. Chung, H. J. and Yuk, H.G. 2014. Growth temperature alters Salmonella Enteritidis heat/acid resistance, membrane lipid composition and stress/virulence related gene expression. Int. J. Food Microbiol. 172:102-109.
Seow, Y.X., Yeo, C.R., Chung, H.L. and Yuk, H.G. 2014. Plant Essential oils as active antimicrobial agents. Crit. Rev. Food Sci. Nutr. 54:625-644.
Nguyen, H.D.N., Yang, Y.S. and Yuk, H.G. 2014. Biofilm formation of Salmonella Typhimurium on stainless steel and acrylic surfaces as affected by temperature and pH level. LWT-Food Sci. Technol. 55:383-388.
Zheng, Q.W., Bustandi, C., Yang, Y.S., Schneider, K. R. and Yuk, H.G. 2013. Comparison of enrichment broths for the recovery of healthy and heat-injured Salmonella Typhimurium on raw duck wings. J. Food Prot. 76:1963-1968.
Ghate, V., Ng, K. S. Yoon, W. B., Khoo, G. H, Zhou, W. B. and Yuk, H. G. 2013. Effect of temperature on inactivation of selected foodborne pathogens by light emitting diode. Int. J. Food Microbiol. 166:399-406.
Neo, S. Y., Lim, P. Y., Phua, L.K., Khoo, G. H., Kim S. J., Lee, S. C. and Yuk, H. G. 2013. Efficacy of chlorine and peroxyacetic acid on reduction of natural microflora, Escherichia coli O157:H7, Listeria monocyotgenes and Salmonella spp. on mung bean sprouts. Food Microbiol. 36:475-480.
Lim, S. W., Kim, S. W., Lee, S. C. and Yuk, H. G. 2013. Exposure of Salmonella Typhimurium to guava extracts increases their sensitivity to acidic environments. Food Control. 33:393-398.
Yang, Y., Meier, F., Lo, J. A., Yuan, W., Sze, V. L. P., Chung, H. J. and Yuk, H. G. 2013. Overview of recent events in the microbiological safety of sprouts and new intervention technologies. Compr. Rev. Food Sci. Food Saf. 12:265-280.
Sim, H. L., Hong, Y. K., Yoon, W. B. and Yuk, H. G. 2013. Behavior of Salmonella spp. and natural microbiota on fresh-cut dragon fruits at different storage temperatures. Int. J. Food Microbiol. 160:239-244.
Nguyen, H. D. N. and Yuk, H. G. 2013. Changes in resistance of Salmonella Typhimurium biofilms formed under various conditions to industrial sanitizers. Food Control. 29:236-240.
Yang, Y., Teo, J. H., Bang, W. S. and Yuk, H. G. 2012. Changes in acid and heat resistance of Salmonella Newport and S. Saintpaul stored in mango and pineapple juices. J. Food Saf. 32:311-317.
Huang, Y., Ghate, V., Phua, L., and Yuk, H. G. 2012. Prevalence of Salmonella spp. and Vibrio spp. in seafood products sold in Singapore. J. Food Prot. 75:1320-1323.
Chen, J. H., Ren, Y., Seow, J., Liu, T., Bang, W. S. and Yuk, H. G. 2012. Intervention technologies for ensuring microbiological safety of meat: Current and future trends. Compr. Rev. Food Sci. Food Saf. 11:119-132.
Yuan, W. Q., Ágoston, R., Lee, D., Lee, S. C. and Yuk, H. G. 2012. Influence of lactate and acetate salt adaptation on Salmonella Typhimurium acid and heat resistance. Food Microbiol. 30:448-452.
Seow, J., Ágoston, R., Phua, L., and Yuk, H.G. 2012. Microbiological quality of fresh vegetables and fruits sold in Singapore. Food Control. 25:39-44.