Sadhana Ravishankar

Associate Professor
Chair, Food Safety Consortium
Food Science Interest: 

Controlling foodborne pathogens using various technologies and natural plant antimicrobials; improving the safety and quality of organic leafy greens; understanding the survival of foodborne pathogens on fresh produce, composts, and compost teas; attachment and biofilm formation of pathogens on fresh produce; ecology of foodborne pathogens in fresh produce growing environments; reducing pathogens and carcinogenic compounds in meats using plant antimicrobials; and stress response in foodborne pathogenic bacteria.

Classes Taught: 

MIC 430/530- Food Microbiology & Biotechnology

MIC 205A- General Microbiology

MIC 205L- Biology of Microorganisms Laboratory

Improving the Safety & Quality of Organic Leafy Greens: assessment of good agricultural/production practices along the farm-to-fork continuum, Assessing contamination risk associated with dust, soil, compost and contaminated irrigation water as pathogen transfer vehicles to iceberg lettuce

Ozonated water and plant antimicrobials: A quick and effective method to inactivate Salmonella enterica on iceberg lettuce, On farm evaluation of the prevalence of human enteric bacterial pathogens during the production of melons in California and Arizona, Culturability of pathogens from produce wash water and irrigation water, Evaluation of attachment strength of Salmonella enterica to conventional and organic soils, Use of CHICO wash to control foodborne pathogens in vitro and on foods.