HE SHOUKUI Associate Professor Department of Food Science and Technology Email: heshoukui@sjtu.edu.cn Address: Building of Agriculture & Biology, 800 Dongchuan Road, Shanghai 200240, China

 

 

Education/Employment

2022-present, Associate Professor, MOST-USDA Joint Research Center for Food Safety, School of Agriculture and Biology, Shanghai Jiao Tong University, China

2021-2022,  Assistant Professor, MOST-USDA Joint Research Center for Food Safety, School of Agriculture and Biology, Shanghai Jiao Tong University, China

2019-2021,  Postdoctoral Fellow, Shanghai Jiao Tong University, China

2012-2019,  Ph.D. in Biology, Shanghai Jiao Tong University, China

2018-2019,  Visiting Ph.D. student, The University of British Columbia, Canada

2008-2012,  B.Sc. in Biological Engineering, Shanghai Institute of Technology, China

 

 

Research Interests

1. Elucidation of stress resistance mechanisms in foodborne bacterial pathogens

2. Development of effective control measures for foodborne bacterial pathogens

 

 

Selected Publications (*corresponding)

1. He SK, Fong K, Shi CL, Shi XM*. 2023. Proteomic and mutagenic analyses for cross-protective mechanisms on ethanol adaptation to freezing stress in Salmonella Enteritidis. Food Control, 144: 109376.

2. He SK, Ye BN, Zhang ZF, Cui Y, Wang SY, Shi XM*. 2023. Cross-protective effect of acid adaptation on ethanol tolerance in Salmonella Enteritidis. Food Science and Human Wellness, 12: 1402-1407.

3. Song XQ, Li R, Zhang Q, He SK*, Wang YF*. 2022. Antibacterial effect and possible mechanism of salicylic acid microcapsules against Escherichia coli and Staphylococcus aureus. International Journal of Environmental Research and Public Health, 19: 12761.

4. He SK, Wang YF*. 2022. Antimicrobial and antioxidant effects of kappa-carrageenan coatings enriched with cinnamon essential oil in pork meat. Foods, 11: 2885.

5. He SK, Zhan ZQ, Shi CL, Wang SY, Shi XM*. 2022. Ethanol at subinhibitory concentrations enhances biofilm formation in Salmonella Enteritidis. Foods, 11: 2237.

6. He SK, Cui Y, Dong R, Chang J, Cai H, Liu H, Shi XM*. 2022. Global transcriptomic analysis of ethanol tolerance response in Salmonella Enteritidis. Current Research in Food Science, 5: 798-806.

7. He SK, Fong K, Wang SY*, Shi XM*. 2021. Ethanol adaptation in foodborne bacterial pathogens. Critical Reviews in Food Science and Nutrition, 61: 777-787.

8. He SK, Shi XM*. 2021. Microbial food safety in China: past, present, and future. Foodborne Pathogens and Disease, 18: 510-518.

9. He SK, Qin XJ, Wong CWY, Shi CL, Wang SY*, Shi XM*. 2019. Ethanol adaptation strategies in Salmonella enterica serovar Enteritidis revealed by global proteomic and mutagenic analyses. Applied and Environmental Microbiology, 85: e01107-19.

10. He SK, Cui Y, Qin XJ, Zhang F, Shi CL, Paoli GC, Shi XM*. 2018. Influence of ethanol adaptation on Salmonella enterica serovar Enteritidis survival in acidic environments and expression of acid tolerance-related genes. Food Microbiology, 72: 193-198.

 

 

Awards

1. Shanghai Post-doctoral Excellence Program, Shanghai Municipal Human Resources and Social Security Bureau, 2019

2. IAFP Student Travel Scholarship Award, International Association for Food Protection, 2018

3. Chinese Government Scholarship, China Scholarship Council, 2017

 

 

Personal Webpages

https://orcid.org/0000-0002-5400-2015

https://www.researchgate.net/profile/Shoukui-He