The University of Arizona
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Sadhana Ravishankar

Professor, BIO5 Institute | Professor, Animal and Comparative Biomedical Sciences | Member of the Graduate Faculty | Professor, Applied BioSciences - GIDP | Chair, Applied BioSciences - GIDP

Animal&Biomedical Sciences-Res
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30+ Collaborators
$3.4M / $7.3M Funding
20+ Grants
60+ Publications
10+ Tech/Patents
10+ News

Research Area

food safety, microbiology, organic farming, public health, food preservation, agriculture, salmonella, salmonella newport, leafy greens, natural products, bacterial contamination, antimicrobial activity, plant compounds, natural antimicrobials, agricultural practices, sensory evaluation, salmonella enterica, probiotics, essential oils, water quality, sustainable water reuse, food security, environmental conservation, research collaboration

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    Recent

    Plant Extracts and Essential Oils at Concentrations Acceptable to a Sensory Panel Inactivate Salmonella Typhimurium DT104 in Ground Pork

    2021
    food safety, food science, microbiology, sensory evaluation, natural antimicrobials

    Effect of Antimicrobial Edible Films on the Sensory and Physical Properties of Organic Spinach in Salad Bags

    2021
    food safety, packaging, food preservation, sensory evaluation, organic produce

    Plant-based antimicrobials inactivate Listeria monocytogenes and Salmonella enterica on melons grown in different regions of the United States

    2021
    food safety, plant pathology, antimicrobial resistance, agricultural science, food microbiology

    Essential oil microemulsions inactivate antibiotic-resistant Salmonella Newport and spoilage bacterium Lactobacillus casei on Iceberg lettuce during 28-day storage at 4° C.

    2021
    food preservation, antibiotic resistance, essential oils, microemulsions, bacterial contamination

    Antimicrobial Effects of Plant Compounds against Virulent Escherichia coli O157:H7 Strains Containing Shiga Toxin Genes in Laboratory Media and on Romaine Lettuce and Spinach.

    2021
    antimicrobial compounds, e. coli o157:h7, plant compounds, shiga toxin genes, food safety

    Multivariate Analysis of Amino Acids and Health Beneficial Properties of Cantaloupe Varieties Grown in Six Locations in the United States

    2020
    amino acids, health benefits, cantaloupe varieties, multivariate analysis, crop genetics

    Assessing the Food Safety Risk Posed by Birds Entering Leafy Greens Fields in the US Southwest

    2020
    food safety, birds, leafy greens, field assessment, us southwest

    Edible films containing carvacrol and cinnamaldehyde inactivate Escherichia coli O157:H7 on organic leafy greens in sealed plastic bags.

    2020
    food safety, food packaging, food preservation, natural antimicrobials, organic agriculture

    Surface texture analysis of melon rind using 3D reconstruction from SEM stereo images.

    2020
    surface texture analysis, 3d reconstruction, melon rind, sem imaging, stereo images

    Contamination of spinach at germination: A route to persistence and environmental reintroduction by Salmonella

    2020
    food safety, bacterial contamination, environmental persistence, salmonella, germination

    • Ayman Mostafa

    • Gerardo Lopez

    • Channah Rock

    • Kerry Cooper

    • Kelly Reynolds

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    • Food Microbiology and Biotechnology

    • Food Safety and Microbiology

    • General Microbiology

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    Sadhana Ravishankar | KMap Profile - Institutional Knowledge Map (KMap)