Zhu, L., Wei, Q., Porchas, M., Brierley, P., Friedman, M., Crosby, K., Patil, B. and Ravishankar, S., (2022). Plant-based antimicrobials inactivate Listeria monocytogenes and Salmonella enterica on melons grown in different regions of the United States. Food Microbiology, 101, p.103876.
Arellano, S., Law, B., Friedman, M. and Ravishankar, S. (2021). Essential oil microemulsions inactivate antibiotic-resistant Salmonella Newport and spoilage bacterium Lactobacillus casei on Iceberg lettuce during 28-day storage at 4°C. Food Control. p.108209.
Reyna-Granados, J. R., Joens, L. A., Law, B., Friedman, M. and Ravishankar, S. (2021). 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. Food and Nutrition Sciences. 12: 392-405.
Joshi, K., Sparks, P., Friedman, M., Olsen, C., McHugh, T. and Ravishankar, S. (2021). Effect of Antimicrobial Edible Films on the Sensory and Physical Properties of Organic Spinach in Salad Bags. Food and Nutrition Sciences. 12: 176-193.
Chen, C. H., Marchello, J., Friedman, M. and Ravishankar, S. (2021). Plant Extracts and Essential Oils at Concentrations Acceptable to a Sensory Panel Inactivate Salmonella Typhimurium DT104 in Ground Pork. Food and Nutrition Sciences.12: 162-175
Fonseca, J. Ravishankar, S., Sanchez, C., Park, E. and Nolte, K. D. (2020). Assessing the Food Safety Risk Posed by Birds Entering Leafy Greens Fields in the US Southwest. International Journal of Environmental Research and Public Health.17, 8711; doi:10.3390/ijerph17238711
Singh, J., Metrani, R., Jayaprakasha, G. K., Crosby, K. M., Ravishankar, S. and Patil, B, S. (2020). Multivariate Analysis of Amino Acids and Health Beneficial Properties of Cantaloupe Varieties Grown in Six Locations in the United States. Plants. 9, 1058; https://www.mdpi.com/2223-7747/9/9/1058
Dev Kumar, G., Patel, J., and Ravishankar, S. (2020). Contamination of Spinach at Germination: A Route to Persistence and Environmental Reintroduction by Salmonella. International Journal of Food Microbiology. 326(2020)108646. https://doi.org/10.1016/j.ijfoodmicro.2020.108646
Vitha, S. and Ravishankar, S. (2020). Surface texture analysis of melon rind using 3D reconstruction from SEM stereo images. Texas Journal of Microscopy. 51(1):24
Zhu, L., Olsen, C., McHugh, T., Friedman, M., Levin, C., Jaroni, D. and Ravishankar, S. (2020). Edible films containing carvacrol and cinnamaldehyde inactivate Escherichia coli O157:H7 on organic leafy greens in sealed plastic bags. Journal of Food Safety. 2020;e12758. https://doi.org/10.1111/jfs.12758
Wei, Q., Zhan, Y., Chen, B., Xie, B., Fang, T., Ravishankar, S. and Jiang, Y. (2019). Assessment of antioxidant and anti-diabetic properties of Agaricus blazei Murill extracts. Food Science & Nutrition. 00:1-8.
Panthi, S., Sapkota, A. R., Raspanti, G., Allard, S. A., Bui, A., Craddock, H. A., Murray, R., Zhu, L., East, C., Handy, E., Callahan, M. T., Haymaker, J., Kulkarni, P., Anderson, B., Craig, S., Gartley, S., Vanore, A., Betancourt, W. Q., Duncan, R., Foust, D., Sharma, M., Micallef, S. A., Gerba, C., Parveen, S., Hashem, F., May, E., Kniel K., Pop, M., Ravishankar, S. and Sapkota, A. (2019). Pharmaceuticals, Herbicides and Disinfectants in Agricultural Water Sources. Environmental Research, 174: 1-8.
Dev Kumar, G., Zhu, L., Siemens, M. C., Nolte, K., Brassill, N., Rios, D., Galvez, R., Fonseca, J.M., and Ravishankar, S. (2019). Modified Coring Tool Designs Reduce Iceberg Lettuce Cross-Contamination. Journal of Food Protection, 82(3): 454-462.
Gilling, D. H., Ravishankar, S. and Bright, K.R (2019). Antimicrobial Efficacy of Plant Essential Oils and Extracts Against Escherichia coli. Journal of Environmental Science and Health, Part A, DOI: 10.1080/10934529.2019.1574153.
Zhu, L., Torres, M., Betancourt, W.Q., Sharma, M., Micallef, S.A., Gerba, C., Sapkota, A.R., Sapkota A., Parveen, S., Hashem, F., May, E., Kniel, K., Pop, M., and Ravishankar, S. (2018). Incidence of fecal indicator and pathogenic bacteria in reclaimed and return flow waters in Arizona, USA. Environmental Research, 170: 122-127.
G. Dev Kumar and Ravishankar, S. (2018). Ozonized water with plant antimicrobials: An effective method to inactivate Salmonella enterica on iceberg lettuce in the produce wash water. Environmental Research, 171: 213-217
Cordery, A., Rao, A. P. and Ravishankar, S. (2018). Antimicrobial Activities of Essential Oils, Plant Extracts and their Applications in Foods- A Review. Journal of Agriculture and Environmental Sciences, 7(2): 76-89
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.
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 monocytogenes, Salmonella 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 entericaon 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.
Grosulescu, C., Juneja, V. K. and Ravishankar, S. (2011). Effects and interactions of sodium lactate, sodium diacetate and pediocin on the thermal inactivation of starved Listeria monocytogenes on bologna. Food Microbiology. 28: 440-446.
Ravishankar, S., Zhu, L. and Jaroni, D. (2010). Assessing the cross contamination and transfer rates of Salmonella enterica from chicken to lettuce under different food-handling scenarios. Food Microbiol. 27: 791-794.
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.
Maks, N. Zhu, L., Juneja, V. K. and Ravishankar, S. (2010). Sodium lactate, sodium diacetate and pediocin: Effects and interactions on the thermal inactivation of Listeria monocytogenes on bologna. Food Microbiol. 27: 64-69.
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.