PhD, University of Georgia
Dept. of Vet. Sci. and Microbiology
University of Arizona
1117 E. Lowell Street Rm 218
Tucson, AZ 85721-0090
MIC 205A General Microbiology (Summer Session)
MIC 430/530 Food Microbiology and Biotechnology (Spring Semester)
Control of foodborne pathogenic bacteria including antibiotic resistant strains using various technologies and multiple hurdle approach: Natural antimicrobials and their applications in various foods, antimicrobial and anti-oxidative activities of plant compounds; Bacterial attachment, biofilm formation and their control; Stress tolerance responses of foodborne pathogenic bacteria, and mechanisms of stress response in bacteria.
Recent media coverage of Ravishankar laboratory research:
"Improving Safety and Quality in Organic Leafy Greens" - featured in UANews
"Grilled Meat + Oregano = Reduced Risk of Cancer, Foodborne Disease" - featured in UANews
"UA Research: Oregano Oil May Counter Carcinogens" - featured in Arizona Daily Star
"Edible Apple Film Wraps May Protect Meat and Poultry Products Against Foodborne Pathogens" - featured in Insitute of Food Technologists (IFT)
"Copper Kills Harmful Bacteria, UA Researchers Find"- UANews
Govindaraj Dev Kumar Postdoctoral Research Associate
Libin Zhu Lab Manager and Research Specialist
Xeeroy Rada Graduate Student
Elan Snitkin Undergraduate Student Researcher
Chester Ho Undergraduate Student Researcher
Ishan Shah Undergraduate Student Researcher
Cecilia Ramonet-Sanchez Undergraduate Student Researcher
Moore-Niebel, K., Gerber, C., Patel, J., Friedman, M., Jaroni, D. and Ravishankar, S. (2013). Antimicrobial activity of oregano oil against antibiotic-resistant Salmonella enterica on organic leafy greens at varying exposure times and storage temperatures. Food Microbiology. 34:123-129
Ravishankar, S., Jaroni, D., Zhu, L., Olsen, C., McHugh, T. and Friedman, M. (2012). Inactivation of Listeria monocytogenes on Ham and Bologna Using Pectin-Based Apple, Carrot, and Hibiscus Edible Films Containing Carvacrol and Cinnamaldehyde. Journal of Food Science. 77:M377-M382.
Rounds, L., Havens, C. M., Feinstein, Y., Friedman, M. and Ravishankar, S. (2012). Plant Extracts, Spices, and Essential Oils Inactivate Escherichia coli O157:H7 and Reduce Formation of Potentially Carcinogenic Heterocyclic Amines in Cooked Beef Patties. J. Agric. Food Chem. 60: 3792-3799.
Moore, K., Gerber, C. Patel, J., Friedman, M., and Ravishankar, S. (2012). Antimicrobial activity of lemongrass oil against Salmonella enterica on organic leafy greens. Journal of Applied Microbiology. 112:485-492.
Jaroni, D. and Ravishankar, S. (2012). Bactericidal effects of roselle (Hibiscus sabdariffa) against foodborne pathogens in vitro and on romaine lettuce and alfalfa sprouts. Quality Assurance and Safety of Crops & Foods. 4:33-40.
Zhu, L., Stewart, D., Reineke, K., Ravishankar, S., Palumbo, S., Cirigliano, M. and Tortorello, M. (2012). Comparison of swab transport media for recovery of Listeria monocytogenes from environmental samples. Journal of Food Protection. 75:580-584.
Zhu, L., Elguindy, J., Rensing, C. and Ravishankar, S. (2012). Antimicrobial activity of different copper alloy surfaces against copper resistant and sensitive Salmonella enterica. Food Microiology. 30:303-310.
Moore, K., Patel, J., Jaroni, D., Friedman, M., and Ravishankar, S. (2011). Antimicrobial activity of apple, hibiscus, olive, and hydrogen peroxide formulations against Salmonella enterica on organic leafy greens. Journal of Food Protection. 74:1676-168
Mild, R., Joens, L. A., Friedman, M., Olsen, C. W., McHugh, T.H., Law, B., and Ravishankar, S.
(2011). Antimicrobial edible apple films inactivate antibiotic resistant Campylobacter jejuni strains on poultry.
Journal of Food Science. 76: M163-M168.
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.
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