Mu Ye, Ph.D.

Senior Scientist, IIT

Office: 

Bldg. 91, Suite 305

Phone: 

708.563.8822

Email: 

Expertise 

Food Microbiology, Food Virology, Food Processing

Education 

Ph.D. Animal & Food Sciences
M.S. Food Science
B.S. Food Science and Technology

Awards 

  • Non-thermal Processing Poster Competition (3rd position), IFT Annual Meeting
  • Outstanding Student Award, Shanghai Jiao Tong University

Memberships 

  • Institute of Food Technologists (IFT) and Chicago section IFT
  • International Association of Food Protection (IAFP)

Publications 

Selected publications

  • Huang, Y., Ye, M., Cao, X. Chen, H. 2017. Pulsed light inactivation of murine norovirus, Tulane virus, Escherichia coli O157: H7 and Salmonella in suspension and on berry surfaces. Food Microbiol. 61, 1-4.
  • Huang, R., Ye, M., Li, X., Ji, L., Karwe, M., and Chen, H. 2016. Evaluation of high hydrostatic pressure inactivation of human norovirus on strawberries, blueberries, raspberries and in their purees. Int. J. Food Microbiol. 223, 17-24.
  • Ye, M., Lingham, T., Huang, Y., Ozbay, G., Ji, L., Karwe, M., and Chen, H. 2015. Effects of high-hydrostatic pressure on inactivation of human norovirus and physical and sensory characteristics of oysters. J. Food Sci. 80, M1330-1335.
  • Ye, M., Li, X., Kingsley, D. H., Jiang, X., and Chen, H. 2014. Inactivation of human norovirus in contaminated oysters and clams by high-hydrostatic pressure. Appl Environ Microbiol. 80, 2248-2253.
  • Ye, M., Huang, Y., Gurtler, J. B., Niemira, B. A., Sites, J. E., and Chen, H. 2013. Effect of pre- or post-processing storage conditions on high-hydrostatic pressure inactivation of Vibrio parahaemolyticus and Vibrio vulnificus in oysters. Int. J. Food Microbiol. 163, 146-152.
  • Li, X., Ye, M., Neetoo, H., Golovan, S., and Chen, H. 2013. Pressure inactivation of Tulane virus, a candidate surrogate for human norovirus and its potential application in food industry. Int. J. Food Microbiol. 162, 37-42.
  • Ye, M., Huang, Y., and Chen, H. 2012. Inactivation of Vibrio parahaemolyticus and Vibrio vulnificus in oysters by high-hydrostatic pressure and mild heat. Food Microbiol. 32, 179-184.
  • Ye, M., Neetoo, H., and Chen, H. 2011. Prior frozen storage enhances the effect of edible coatings against Listeria monocytogenes on cold-smoked salmon during subsequent refrigerated storage. J. Appl. Microbiol. 111, 865-876.
  • Ye, M., Huang, Y., Neetoo, H., Shearer, A.E.H. and Chen, H. 2011. Influence of growth conditions on pressure resistance of Vibrio parahaemolyticus in oysters and the optimization of postpressure treatment recovery conditions. J. Food Prot. 74, 751-758.
  • Ye, M., Neetoo, H., and Chen, H. 2008. Effectiveness of Chitosan-coated plastic films incorporating antimicrobials in inhibition of Listeria Monocytogenes on cold-smoked salmon. Int. J. Food Microbiol. 127, 235-240.
  • Ye, M., Neetoo, H., and Chen, H. 2008. Control of Listeria monocytogenes on ham steaks by antimicrobials incorporated into chitosan-coated plastic films. Food Microbiol. 25, 260–268.
  • Neetoo, H., Ye, M., and Chen, H. 2007. Potential antimicrobials to control Listeria monocytogenes in vacuum-packaged cold-smoked salmon pâté and fillets. Int. J. Food Microbiol. 123, 220-227.