Nicole Maks,
Libin Zhu, Vijay K. Juneja, Sadhana
Ravishankar, Sodium lactate, sodium diacetate and pediocin:
Effects and interactions on the thermal inactivation of Listeria
monocytogenes on bologna, Food Microbiology, In Press, Corrected
Proof, Available online 18 August 2009, ISSN 0740-0020, DOI:
10.1016/j.fm.2009.08.004.
Ravishankar,
S., Zhu, L., Olsen,
C. W., McHugh, T. H. and
Friedman, M. (2009). Edible Apple Film Wraps Containing Plant
Antimicrobials Inactivate Foodborne Pathogens on Meat and Poultry
Products. Journal of
Food Science.
74 (8): M440- M445.
Friedman,
M., Zhu, L., Feinstein, Y. and Ravishankar,
S.
(2009). Carvacrol facilitates heat-induced inactivation of Escherichia
coli O157:H7
and inhibits formation of heterocyclic amines in grilled ground beef
patties. Journal of
Agricultural and Food
Chemistry. 57 (5):
1848-1853.
Ravishankar,
S., Zhu, L.,
Law, B., Joens, L. and Friedman, M. (2008). Plant-derived compounds
inactivate antibiotic resistant Campylobacter
jejuni strains. Journal
of Food Protection..
71 (6): 1145-1149.
Ravishankar,
S.,
Zhang, H. and Kempkes, M. (2008). An
Update on Emerging Food Processing Technologies in North America-
Pulsed Electric Fields. Food
Science and
Technology International.
14 (5): 429-432.
Fonseca,
J. and Ravishankar.
S.
(2007). Safer Salads. American
Scientist.
95: 494-501.
Ravishankar,
S. and Maks, N.
(2007). (Invited book chapter) Basic Food Microbiology. In Advances
in Thermal and Non-Thermal Food Preservation
eds. G. Tewari and V. K.Juneja. Blackwell
Publishing.
Pages 3-31.
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. Journal
of Food Protection. 69:
1668-1674.
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
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 8oC.
J. Food Safety. 26:
115-125.
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.
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.
Ravishankar,
S. (2004). Book
Review on ‘Food Microbiology: a laboratory Manual’. Food
Microbiology. 21:489.
Uhart, M., Ravishankar, S.
and Maks, N. D. (2004) Control of Listeria
monocytogenes with
combined antimicrobials on
beef franks stored at 4oC
. Journal of Food
Protection. 67:
2296-2301.
Tipparaju, S., Ravishankar,
S. and Slade,
P.J. (2004). The survival of Listeria
monocytogenes
in vanilla flavored soymilk and yogurt stored at 8oC.
Journal of
Food Protection. 67:
378-382.
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.
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.
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.
Teo, A.Y-L., Ravishankar, S.
and Sizer, C. E. (2001). Effect of high pressure treatment at 15oC
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., 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.
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. 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.
SADHANA RAVISHANKAR