DR. YANBIN LI
Food Safety/Food Processing
DR. YANBIN LI
Food Safety/Food Processing
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DR. YANBIN LI Food Safety/Food Processing |
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Dr. Yanbin Li received his B.S. from Shenyang Agricultural University, his M.S. from University of Nebraska-Lincoln and his Ph.D. from Pennsylvania State University, all in agricultural engineering. Dr. Li came to the University of Arkansas in 1989 as a postdoctoral research associate and later became a research assistant professor. He joined the faculty in 1994. His research interests are food safety, biological material properties, simulation and modeling in food processing. Dr. Li has conducted research on electrical stimulation for tenderization of poultry meat, electrochemical pasteurization methods for poultry processing, antimicrobial spray methods in poultry processing, biosensors and image analysis for rapid detection pathogens in food products, predicitive microbial models and microbial risk assessment models of bacteria in poultry products.
SIGNIFICANT PAPERS
• Su, X.L., and Y. Li. 2004. A self-assembled monolayer-based piezoelectric immunosensor for rapid detection of Escherichia coli O157:H7. Biosensors & Bioelectronics 19(6):563-574.
• Su, X.L. and Y. Li. 2004. Quantum dot and magnetic beada based immunosensor for rapid detection of Escherichia coli O157:H7. Analytical Chemistry 76(16):4086-4810.
• Yang, L., Y. Li, C.L. Griffis and M.G. Johnson. 2004. Interdigitated microelectrode (IME) impedance sensor for the detection of viable Salmonella Typhimurium. Biosensors & Bioelectronics 19(10):1139-1147.
• Liu, Y., J. Ye and Y. Li. 2003. Rapid detection of E. coli O157:H7 in ground beef, chicken carcass and lettuce samples with an immunomagnetic chemiluminescence fiber-optic biosensor. Journal of Food Protection 66(3):512-517.
• Yang, H., B. Swem and Y. Li. 2003. The effects of pH on inactivation of pathogenic bacteria on fresh-cut lettuce by dipping treatment with electrolyzed water. Journal of Food Science 68(3):1013-1017.
• Yang, H., B. Swem, Y. Cheng and Y. Li. 2003. Efficacy of cetylpyridinium chlorine on Salmonella Typhimurium and Escherichia coli O157:H7 in immersion spray treatment of fresh-cut lettuce. Journal of Food Science 68(3):1008-1012.
• Li, Y., H. Yang and B. Swem. 2002. Effects of high-temperature inside-outside spray on Campylobacter jejuni attached to prechill chicken carcasses. Poultry Science 81:1371-1377.
• Ruan, C.M., H. Wang and Y. Li. 2002. A bienzyme electrochemical biosensor coupled with immunomagnetic separation for rapid detection of Escherichia coli O157:H7 in food samples. Transactions of the ASAE 45(1):249-255.
• Ruan, C., L. Yang and Y. Li. 2002. Immunobiosensor chips for detection of Escherichia coli O157:H7 using electrochemical impedance spectroscopy. Analytical Chemistry 74:4814-4820.
• Yang, H., Y. Li, C. Griffis and A. Waldroup. 2002. A probability model for cross-contamination by Campylobacter jejuni and Salmonella Typhimurium in poultry chilling process. Applied Engineering in Agriculture 18(6):717-724.
• Ye, J., Y. Liu and Y. Li. 2002. A chemiluminescent biosensor with immunomagnetic separation for detection of Escherichia coli O157:H7. Transactions of the ASAE 45(2):473-478.
• Liu, Y., Y. Che and Y. Li. 2001. Rapid detection of Salmonella typhimurium using immunomagnetic separation and immuno-optical sensing method. Journal of Sensors and Actuators 72(3):214-218.
• Ruan, C.M., and Y. Li. 2001. Detection of Zeptomolar concentration of alkaline phosphatase based on a tyrosinase and horseradish peroxidase beinzyme biosensor. Talanta 54(6):1095-1103.
• Yang, H., Y. Li and M.G. Johnson. 2001. Survival/death of Salmonella typhimurium and Campylobacter jejuni in processing water and on chicken skins during poultry scalding and chilling. Journal of Food Protection 64(6):770-776.
• Ye, J., H. Yang, H.-K. Kim and Y. Li.
2001. Inactivation of Listeria monocytogenes in recirculated brine
for chilling thermally processed bacons using an electrochemical
treatment system. Journal of Food Science 66(5):729-733.
• Che, Y.H., Y. Li, D. Paul and M.F.
Slavik. 2000. Rapid detection of Salmonella typhimurium in chicken
carcass washing water using an immuno-electrochemical method. Journal
of Food Protection 63(8):1043-1048.
• Ma, L., Z. Yang, Y. Li, and C.L. Griffis. 2000. Electrochemical pasteurization for chiller water in poultry processing. Journal of Food Process Engineering 23:57-72.
• Liu, Y., Y. Che and Y. Li. 2000. Rapid detection of Salmonella typhimurium using immunomagnetic separation and immuno-optical sensing method. Journal of Sensors and Actuators (in press).
• Che, Y.H., Y. Li, M.F. Slavik, D. Paul and Z. Yang. 1999. Immuno-electrochemical biosensor with immunomagnetic separation for rapid detection of Salmonella typhimurium. Journal of Rapid Methods and Automation in Microbiology 7(1):47-59.
• Huang, J., Y. Li, M.F. Slavik, Y. Tao and G. Huff. 1999. Identification and enumeration of Salmonella on sample slides of poultry carcass wash water using image analysis with fluorescent microscopy. Transactions of the ASAE 42(1):267-273.
• Yang, Z., Y. Li and M.F. Slavik. 1999. Antibacterial efficacy of electrochemically activated solution applied in inside/outside spraying and chilling processes. Journal of Food Science 64(3):469-472.
• Xiong, H., Y. Li, M.F. Slavik and J.T. Walker. 1998. Chemical spray conditions for reducing bacteria on chicken skin. Journal of Food Science 63(4):699-701.
• Xiong, H. Y. Li, M.F. Slavik and J.T. Walker. 1998. Spraying chicken skin with selected chemicals to reduce attached Salmonella typhimurium. Journal of Food Protection 61:272-275.
• Yang, Z., Y. Li and M.F. Slavik. 1998. Use of antimicrobial spray applied with an inside/outside birdwasher to reduce bacterial contamination on pre-chill chicken carcasses. Journal of Food Protection 61(7):829-832.
• Yang, Z., Y. Li, C. Balagtas , M.F. Slavik and D. Paul. 1998. Immonoelectrochemical assay in combination with homogeneous enzyme-labeled antibody conjugation for rapid detection of Salmonella. ElectroAnalysis10:913-916.
• Li, Y., M.F. Slavik, J.T. Walker and H. Xiong. 1997. Pre-chill spraying treatment of chicken carcasses to reduce Salmonella typhimurium. Journal of Food Science 62(3):605-607.
• Singh, N., M.F. Slavik, X. Wang and Y. Li. 1997. Image analysis as a rapid pathogen detection method for use in poultry industry. Journal of Rapid Methods and Automation in Microbiology 5:205-214.
• Wang, W.C., Y. Li, M.F. Slavik and H. Xiong. 1997. Trisodium phosphate and cetylpyridinium chloride spray on chicken skin to reduce attached Salmonella. Journal of Food Protection 60(8):992-994.
• Kim, J.W., M.F. Slavik and Y. Li. 1996. Cetylpyridinium chloride treatment of poultry skin to reduce attached Salmonella. Journal of Food Protection 59(3):322-326.
• Li, Y., J.T. Walker, M.F. Slavik and H. Wang. 1995. Destruction of Campylobacter jejuni in poultry chiller water using an electrochemical method. Journal of Food Protection 58(12):1330-1334.
• Slavik, M.F., J.W. Kim, Y. Li, J.T. Walker and H. Wang. 1995. Morphological changes of Salmonella typhimurium caused by electrical stimulation in various salt solutions. Journal of Food Protection 58(4):375-380.
• Li, Y., J.W. Kim, M.F. Slavik, C.L. Griffis and H. Wang. 1994. Salmonella typhimurium attached to chicken skin reduced using electrical stimulation and inorganic salts. Journal of Food Science 94(1):23-25, 29.
• Li, Y., T.J. Siebenmorgen, C.L. Griffis, R.L. Dake, J.E. Webb and R.E. Wolfe. 1994. Tenderness and its variation of electrically stimulated broiler breast meat. Transactions of the ASAE 37(1):223-225.
• Li, Y., M.F. Slavik, C.L. Griffis, J.T. Walker and J.W. Kim. 1994. Destruction of Salmonella in poultry chiller water using electrical stimulation. Transactions of the ASAE 37(1):211-215.
• Li, Y., T.J. Siebenmorgen and C.L. Griffis. 1993. Electrical stimulation in poultry: A review and evaluation. Poultry Science 72(1):7-22.
CONTACT INFORMATION
Dr. Yanbin Li
Center of Excellence for Poultry Science
University of Arkansas
O-411 POSC
Fayetteville, AR 72701
Telephone: 479-575-2424
FAX: 479-575-7139
