Sadhana Ravishankar

Associate Professor
626-1499
ACBS, Rm. 218

1117 E. Lowell St.

Her research interests include the following: 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; Bacterial attachment and biofilm formation in food production environments; Survival and prevalence of foodborne pathogens in fresh produce growing environments/organic composts; Stress tolerance responses of foodborne pathogenic bacteria.

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)

 
Recent media coverage of Ravishankar laboratory research:
 
 
Lab Members
 
 
Libin Zhu, M.S.  Lab Manager and Research Specialist
Aishwarya Rao, M.S. Research Technician
Bibiana Law, Ph.D., M.B.A. Assistant Research Scientist
Qi Wei, Ph.D. Visiting Scholar
Richard Park Research Laboratory Assistant
Monique Torres Research Laboratory Assistant
Marilyn Mews Graduate Student
Mai Nguyen Undergraduate Student Researcher
Honter Cole Undergraduate Student Researcher
Vee Oliveras Undergraduate Student Researcher
Angelica Padilla Undergraduate Student Researcher
Valeria Padilla Undergraduate Student Researcher
Jocelyn Rossete Undergraduate Student Researcher
 
 
Selected Publications
 
Pinoargote, G., Flores, G., Cooper, K., and Ravishankar, S. (2018). Effects on survival and bacterial community composition of the aquaculture water and gastrointestinal tract of shrimp (Litopenaeus vannamei) exposed to probiotic treatments after an induced infection of acute hepatopancreatic necrosis disease. Aquaculture Research. 2018:1–19. https://doi.org/10.1111/are.13791. In Press.

Pinoargote, G., and Ravishankar, S. (2018). Evaluation of the Efficacy of Probiotics in vitro Against Vibrio parahaemolyticus, Causative Agent of Acute Hepatopancreatic Necrosis Disease in Shrimp.  Journal of Probiotics & Health, 6(1), 193. doi:10.4172/2329-8901.1000193.

Pinoargote, G., and Ravishankar, S. (2018). Effects of salinity on acid production and growth of three probiotic microbes with potential for application in intensive shrimp aquaculture. Journal of Probiotics & Health, 6(1), 191. doi:10.4172/2329-8901.1000191.

Jaroni, D., Kakani, R., Ravishankar, S. and Jadeja, R. (2017). Efficacy of roselle (Hibiscus sabdariffa) calyx formulations against Escherichia coli O157:H7 during flume washing of organic leafy greens. Quality Assurance and Safety of Crops & Foods. 9(1): 115-121. https://doi.org/10.3920/QAS2015.0679

Joshi, K., Sparks, P., Friedman, M. and Ravishankar, S. (2016). Impact of Plant-Based Antimicrobial Washes on Sensory Properties of Organic Leafy Greens.  Food and Nutrition Sciences. 7:906-919. http://dx.doi.org/10.4236/fns.2016.710090

Litt, P. K., Ravishankar, S. and Jaroni, D. (2016). Use of Fulvic Acid Formulations as Flume-wash Treatments for Reduction of Escherichia coli O157:H7 on Organic Leafy Greens. Food Protection Trends. 36(4): 284-292.

Rada, X., Todd-Searle, J., Friedman, M., Patel, J., Jaroni, D. and Ravishankar, S. (2016). Combining essential oils and olive extract for control of multi-drug resistant Salmonella enterica on organic leafy greens. SDRP Journal of Food Science and Technology. 1 (2):1-9.  https://dx.doi.org/10.25177/JFST.1.2.2

Zhu, L. and Ravishankar, S. (2016). Efficacy of a Citric Acid-based Organic Sanitizer against Salmonella enterica and Background Microflora on Fresh-cut Celery and Leeks. SDRP Journal of Food Science and Technology. 1 (1):1-7.  https://dx.doi.org/10.25177/JFST.1.2.1

Denton, J. J., Ravishankar, S., Friedman, M. and Jaroni, D. (2015). Efficacy of plant derived compounds against Escherichia coli O157:H7 during flume washing and storage of organic leafy greens. J. Food Proc. Preserv. 39(6):2728-2737. https://doi.org/10.1111/jfpp.12523

Dev Kumar, G., Crosby, K., Leskovar, D., Bang, H., Jayaprakasha, G. K., Patil, B. and Ravishankar, S. (2015). A Surveillance of Cantaloupe Genotypes for the Prevalence of Listeria and Salmonella. Agri. Food Anal. Bacteriol. 5(2):73-84.

Zhu, L., Juneja, V.K., Fonseca, J. and Ravishankar, S. (2015). Survival of Escherichia coli O157:H7 on lettuce harvested from fields irrigated by different irrigation systems and stored under different conditions.  J. Agrl. Life Sci. 2(1):7-14.

Buddhini, P. K., Jones, J., Ravishankar, S. and Jaroni, D. (2014).  Evaluating the Efficacy of Olive, Apple and Grape Seed Extracts in Reducing Escherichia coli O157:H7 Contamination on Organic Leafy Greens during the Wash Process. International Journal of Food Science Nutrition and Dietetics.  3 :1-7.

Zhu, L., Chirase, N. and Ravishankar, S. (2014). Use of Fulvic acid or Sodium silicate based sanitizers to inactivate Listeria monocytogenesSalmonella Typhimurium and Pseudomonas aeruginosa on food contact surfaces.  J. Food Safety. 34:132-140. https://doi.org/10.1111/jfs.12106

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 SalmonellaNewport on Organic Leafy Greens in Sealed Plastic Bags. J. Food Sci. 79:M61-M66. https://doi.org/10.1111/1750-3841.12318

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
 
 
 

 

 
Courses Taught: 
MIC205L
MIC430/530