The University of Arizona

Sadhana Ravishankar

Sadhana Ravishankar
 
PhD, University of Georgia
Associate Professor
 
School of Animal and Comparative Biomedical Sciences
University of Arizona
1117 E. Lowell Street Rm 218
Tucson, AZ 85721-0090
Ph: 520-626-1499
Fax: 520-621-6366
 
Courses Taught
 

MIC 430/530       Food Microbiology and Biotechnology (Spring Semester)

 
Research interests
 

Control of foodborne pathogenic bacteria including antibiotic resistant strains using various technologies and multiple hurdle approach; Natural antimicrobials and their applications in organic foods, plant antimicrobial washes for fresh produce, antimicrobial and anti-oxidative activities of plant compounds in grilled meats; Bacterial attachment and biofilm formation in leafy green production environments; Survival and prevalence of foodborne pathogens in fresh produce growing environments/organic composts; Stress tolerance responses of foodborne pathogenic bacteria.

 
Recent media coverage of Ravishankar laboratory research:
  1. "Improving Safety and Quality in Organic Leafy Greens" - featured in UANews
  2. "Grilled Meat + Oregano = Reduced Risk of Cancer, Foodborne Disease" - featured in UANews
  3. "UA Research: Oregano Oil May Counter Carcinogens" - featured in Arizona Daily Star
  4. "Edible Apple Film Wraps May Protect Meat and Poultry Products Against Foodborne Pathogens" - featured in Insitute of Food Technologists (IFT)
  5. "UA to make salads safer" -Tucson News Now http://www.tucsonnewsnow.com/story/13515749/ua-to-make-salads-safer
  6. "Apple-based active films combat Campylobacter" -FoodProduction daily.com http://www.foodproductiondaily.com/Quality-Safety/Apple-based-active-films-combat-Campylobacter-research
  7. "The war on microbes"-UANews http://uanews.org/story/war-microbes
  8. "Copper Kills Harmful Bacteria, UA Researchers Find"- UANews
  9. “UA Food Safety Experts Team Up to Reduce Foodborne Illness”-UANews http://uanews.org/story/ua-food-safety-experts-team-reduce-foodborne-illness
  10. “Olive powder for safer burgers?”- Agricultural Research Magazine of the USDA-ARS http://ars.usda.gov/is/services/Introduction/May-June%202013%20AR%20Magazine.html
  11. “Plant compounds studied for food safety chores”- USDA-ARS, Worldvet.org  http://www.ars.usda.gov/is/pr/2013/130624.htm
Lab Members
 
Govindaraj Dev Kumar            Postdoctoral Research Associate
Libin Zhu                                 Lab Manager and Research Specialist
Arlette Schneider                     Graduate Student
Gustavo Pioargote                    Graduate Student
Kamini Joshi                            Graduate Student
Rodney Tollerson                     Undergraduate Student Researcher
Gabrielle Bruggeman               Undergraduate Student Researcher
 
 
Selected Publications
 

Zhu, L., Chirase, N. and Ravishankar, S. (2014). Use of Fulvic acid or Sodium silicate based sanitizers to inactivate Listeria monocytogenes, Salmonella Typhimurium and Pseudomonas aeruginosa on food contact surfaces.  J. Food Safety. 34:132-140.

Zhu, L., Olsen, C., McHugh, T., Friedman, M., Jaroni, D. and Ravishankar, S. (2014). Apple, Carrot, and Hibiscus Edible Films Containing the Plant Antimicrobials Carvacrol and Cinnamaldehyde Inactivate Salmonella Newport on Organic Leafy Greens in Sealed Plastic Bags. J. Food Sci. 79:M61-M66.

Macarisin, D., Patel, J., Bauchan, G., Giron, J. A. and Ravishankar, S. (2013). Effect of spinach cultivar and bacterial adherence factors on survival of Escherichia coli O157:H7 on spinach leaves. J. Food Prot. 76:1829-1837.

Todd, J. L., Friedman, M., Patel, J., Jaroni, D. and Ravishankar, S. (2013). The antimicrobial effects of cinnamon leaf oil against multi-drug resistant Salmonella Newport on organic leafy greens.  Int. J. Food Microbiol. 166:193-199.

Chen, C., Ravishankar, S., Marchello, J. and Friedman, M. (2013). Antimicrobial activity of plant compounds against Salmonella Typhimurium DT104 in ground pork and the influence of heat and storage on the antimicrobial activity. J. Food Prot. 76:1264-1269.

Rounds, L., Havens, C. M. Feinstein, Y., Friedman, M. and Ravishankar, S. (2013).  Concentration-dependant inhibition of Escherichia coli O157:H7 and heterocyclic amines in heated ground beef patties by apple and olive extracts, onion powder and clove bud oil. Meat Science. 94:461-467.

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

Yossa, N., Patel, J., Millner P., Ravishankar S. and Lo, Y. M. (2013). Antimicrobial activity of plant essential oils against Escherichia coli O157:H7 and Salmonella on lettuce. Foodborne Pathogens and Disease. 10:87-96. 

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.
 
Patel, J., Sharma, M. and Ravishankar, S. (2011). Effect of curli expression and hydrophobicity of   Escherichia coli O157:H7 on attachment to fresh produce surfaces.  J. Appl. Microbiol. 110: 737-745.
 
 
 
Ravishankar. S., Zhu, L., Reyna-Granados, J., Law, B., Joens, L. and Friedman, M. (2010). Carvacrol and cinnamaldehyde inactivate antibiotic-resistant Salmonella enterica in buffer and on celery and  oysters. J. Food Prot. 73 (2): 234-240.
 
 
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