Sadhana Ravishankar,
Ph. D. University of Georgia, 1998
Asst. Research Professor

Dept. of Vet. Sci. and Microbiology
The University of Arizona
1117 E. Lowell Street Rm 411
Tucson, AZ 85721-0090

e-mail: sadhravi@email.arizona.edu
Ph: 520-626-1499
Fax: 520-621-6366

Research interests

Stress response in foodborne pathogenic bacteria. Control of foodborne pathogenic bacteria using thermal and non-thermal technology and multiple hurdle approach. Natural antimicrobials.

Selected Publications

Ravishankar, S. and Harrison, M. A. (1999). Acid adaptation of Listeria monocytogenes strains does not offer cross-protection against an activated lactoperoxidase system in skim milk. Journal of Food Protection. 62 (6): 670-673.

Ravishankar, S. and V. K. Juneja, (2000). (Invited book chapter) Sodium chloride. In Natural food antimicrobial systems ed. A.S. Naidu. CRC Press. Pages 705-724.

Ravishankar, S., Harrison, M. A., and L. Wicker. (2001). Protein profile changes in acid adapted Listeria monocytogenes exhibiting cross-protection against an activated lactoperoxidase system. Journal of Food Safety. 20 (1): 27-42.

Teo, A.Y-L., Ravishankar, S. and Sizer, C. E. (2001). Effect of high pressure treatment at 15^oC on the survival of Escherichia coli O157:H7 strains and various serotypes of Salmonella in unpasteurized fruit juices. Journal of Food Protection. 64 (8): 1122-1127.

Ravishankar, S., Fleishman, G. and Balasubramaniam, V.M. (2002). The inactivation of Escherichia coli O157:H7 during pulsed electric field treatment in a static chamber. Food Microbiology. 19 (4): 351-361.

Ravishankar, S. and V. K. Juneja, (2003). (Invited book chapter) Adaptation/Resistance responses of bacteria to stresses in food processing environments. In Microbial adaptation to stress and safety of new-generation foods eds. A. E. Yousef and V. K. Juneja. CRC Press. Pages 105-158.

Fleishman, G., Ravishankar. S., Ghiron, K. and Balasubramaniam, V. M. (2004). The lethality of pulsed electric field (PEF) treatment on Listeria monocytogenes in a static chamber. Food Microbiology. 21:91-95.

Tipparaju, S., Ravishankar, S. and Slade, P.J. (2004). The survival of Listeria monocytogenes in vanilla flavored soymilk and yogurt stored at 8^oC. Journal of Food Protection. 67: 378-382.

Uhart, M., Ravishankar, S. and Maks, N. D. (2004) Control of Listeria monocytogenes with combined antimicrobials on beef franks stored at 4^oC . Journal of Food Protection. 67: 2296-2301.

Ravishankar, S. 2004. Book Review on ?Food Microbiology: A Laboratory Manual?. Food Microbiology. 21:489.

Ravishankar, S., Pascall. M. Maks, N. and Strassheim, H. (2005). Minimum channel leak and pin hole size for bacterial entry into polymeric trays used for the packaging of shelf stable low-acid foods. Journal of Food Protection. 68: 2376-2382

Gupta, S. and Ravishankar, S. (2005). Antimicrobial activity of garlic, ginger, turmeric and carrot against Escherichia coli O157:H7 in ground beef. Foodborne Pathogens and Disease. 2(4): 330-340.

Uhart, M., Ravishankar, S. and Maks, N. (2006). Effect of spices on growth and survival of Salmonella Typhimurium DT104 inoculated in ground beef stored at 4 and 8^oC. J. Food Safety. 26: 115-125.

Schlesser, J. E., Gerdes, R., Ravishankar, S., Madsen, K., Mowbray, J. and Teo, A. Y.-L. (2006). Survival of a five strain cocktail of Escherichia coli O157:H7 during the 60-day aging period of cheddar cheese made from unpasteurized milk. Journal of Food Protection. 69: 990-998

Pascall, M., Ravishankar, S., Ghiron, K. and Johannessen, N. (2006). The use of magnetic resonance for detection of bacterial contamination in packaged shelf-stable low acid foods. J. Food Prot. 69: 1668-1674.